Granola bars are a healthy, calorie-wise snack, but many store-bought varieties
are high in sugar or artificial additives. Here are a list of great homemade
granola bar recipes that are easy for students to follow. Students can
make their own granola bars which are perfect as a restorative snack after
exercise or when they are hiking or camping. These granola bars also make
great lunchbox snacks for when they are back at school.
The recipes featured here are high in fiber and Omega-3 fats which are great for growing bodies and brains. Helping your kids to create healthy snacks is a great way to teach proper nutrition. Learning to cook is a skill that your students will enjoy learning and following recipes is a great way to teach measuring and following instructions.
Grab ‘n Go Granola Bars from Meal Makeover Moms
• 1 cup quick cooking oats
• 1 cup shredded wheat cereal
• 1 cup walnuts
• 1 ½ cups dried fruit (choose one or more of the following: raisins, cherries, apricots, cranberries prunes)
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 2 large eggs
• ¼ cup honey
• 1 teaspoon vanilla extract
• ¼ cup mini semi-sweet chocolate chips
1. Preheat the oven to 350°F.
2. Lightly oil an 8 x 8-inch baking pan with nonstick cooking spray.
3. Place the oats, shredded wheat, walnuts, dried fruit, cinnamon, and salt in the bowl of a food processor and pulse until the mixture is finely chopped (the fruit should be the size of a dried pea or lentil).
4. Whisk together the eggs, honey, and vanilla in a large bowl until well blended. Add the oat mixture and chocolate chips and stir.
5. Spread the mixture evenly in the prepared pan, and flatten gently with the back of a spoon.
6. Bake about 18 minutes, or until the edges turn golden brown. Let cool completely in pan before slicing into 12, 2 x 2 ½ -inch bars.
These bars can be eaten as is, stored in an airtight plastic container for a couple of days or frozen. Wrap in foil, sealable plastic bags or plastic wrap and freeze.
No-bake Pumpkin Seed Caraway Bars from Keeper of the Home
This recipe is wheat-free and rice-free for students with allergies.
• ¼ cup coconut oil
• ¼ cup honey
• ¼ cup sucanat (unrefined sugar)
• 2 cups oats
• 1 cup puffed millet (find this in the cereal aisle)
• 1 teaspoon vanilla
• ¼ cup roasted pumpkin seeds
1. Stir oats and puffed millet in large bowl.
2. In small saucepan over medium heat, melt oil, honey, and sugar until bubbly, for no more than two minutes. Stir constantly.
3. Let oil/honey/sugar mixture cool for 2-3 minutes, then add vanilla and stir.
4. Pour liquid mixture over oats, millet, and pumpkin seeds, and stir thoroughly.
5. Grease an 8×8 glass pan or parchment paper-lined pan; then pour mixture into pan.
6. Press down firmly. This step is just as important as the mixing. Packing down the granola helps the bars stay together!
7. Place granola in freezer for a few minutes or let cool on counter until set.
8. Once set, turn pan upside down on cutting board. Then cut into the size bars you like.
9. Store in fridge or at room temperature.