Maxed Out Granola Bars

Maxed Out Granola Bars

Maxed Out Granola Bars

I covered a basic granola bar recipe in another post, so this time around I want to showcase ways to personalize a granola bar. These bars taste amazing and have the potential to be health game changers. Observe that one batch of these is about the same as 12 Clif bars and you’ll notice that the cost benefits are considerable.

One of the principles that I created this website on was that people should learn how to modify and alter food. Why? So that no one can ever complain about a recipe lacking texture or flavor because these are all subjective things. Granola bars exemplify this perfectly. If you want a crunchier bar, you can toast the oats longer before adding the binder. You can choose to add your favorite nuts or dried fruits. You can even choose whether you want the product to include organic ingredients.

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However, along with personalization comes the danger of altering a crucial part of the recipe. In this case, the most important structural component is the binding syrup. In my original recipe, I utilized peanut butter in the syrup to help bind the bar, but this time I wanted a chocolate taste, so I melted chocolate into the invert sugar. Questions then arise like: What if chocolate isn’t a strong enough binder? Or how do I know how much chocolate to add? Honestly, you have to experiment to find out, but when I made this recipe I decided to hedge my bets by doubling the amount of eggs for more binding potential.

In the event that your granola bars do stick, there is always the option of crumbling the bars and making it into granola. No one will know you really wanted bars, right?

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2 cups oats
½ cup macademia nuts
½ cup of peanuts
1 cup of coconut
1 cup of cranberries
½ cup of brown sugar
¼ cup of white sugar
3 tbs of water
5 oz of dark chocolate
2 large beaten eggs
¼ tsp of salt
1 tsp of vanilla


  1. Preheat the oven to 375 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.
  2. Mix the white sugar, brown sugar, and water. And bring to a boil, covered, on medium heat.
  3. Meanwhile, toss the oats, nuts, and coconut together on a sheet pan and bake for 12 to 15 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl cranberries.
  4. Take the sugar mixture off of the stove and stir in the dark chocolate (the chocolate will seize). Then stir in the salt and vanilla.
  5. Temper the beaten eggs into the mixture (Slowly whisk about 3 spoons of brown sugar mixture into the eggs. Then slowly pour, while stirring, the egg mixture into the brown sugar mixture.
  6. When the oats are toasted, take the pan out of the oven and reduce the oven temperature to 300 degrees F.
  7. Combine the chocolate mixture with the oats, nuts, and coconuts using a spatula.
  8. Pour the mixture into the prepared pan. Use the spatula to lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cut the bars. Then cool for at least 2 to 3 hours. Serve at room temperature.