Homemade Granola Bars

by Bethany Vessey, Registered Dietitian on March 13, 2012

This is a yummy granola bar recipe that I took from my favorite cookbook “The Looneyspoons Collection” written by Janet & Greta Podleski. These two ladies a just fantastic! They take everyday yummy meal and snack recipes and turn them into healthier options that not only take no time to make but also have so much flavor that your whole family will love them! They have 3 other books out to date, Eat Shrink and Be Merry, Crazy Plates, and Looneyspoons, but this last one is by far my favorite. The Looneyspoons Collection book not only has all their best recipes to date, they also have some really great nutrition tips that help educate on the importance and value of eating healthy! This book is honestly not only a great resource but a great read and I highly recommend it!

I recently wrote the ladies to ask if I could share my favorite recipes from their books with my clients and followers and Janet wrote me back and said share away! I look forward to providing you with all my favorite recipes as I continue to cook, including those from this collection of books!

Be sure to try these super yummy granola bars. They were not only tasty and convenient, they were really easy to make! I did make a few changes from the original recipe. I replaced 1/3 cup of whole wheat flour with 1/3 cup protein powder isolate, which helped to make these bars pack 7.6g of protein/bar. I also replaced 1/4 cup ground flaxseed with 1/4 cup ground chia seed, as chia has double the amount of fiber for the same amount omega fats!

Enjoy and happy cooking!

Homemade Granola Bars

16 Servings


2.5 cups large flake oats, dry, not instant
1 cup coconut unsweetened,
1/2 cup, slivered almonds, raw, chopped (can sub for pecans or pistachios)
1/2 cup cranberry, dried, sweetened, chopped
1/2 cup chocolate chips, semisweet chocolate
1 tsp cinnamon, ground
1/2 tsp salt
3/4 cup pumpkin puree, canned, make sure it is not pie filling
1/2 cup honey
1/4 cup butter, salted
1 tsp vanilla extract
1/4 cup ground chia seeds
1/3 cup whey protein isolate, unflavoured


Preheat oven to 350. Line a 9 x 13 baking pan with parchment paper, letting the paper overhang on two opposite sides (so you can use the paper to as a sling to pick up the granola bars after baking.

Combine the first 9 ingredients in a large bowl. Mix well. In a medium bowl whisk together pumpkin, honey, butter, and vanilla. Pour wet ingredients over dry. Mix using a wooden spoon until dry ingredients are coated with pumpkin mixture. Make sure there aren’t an dry oats in the bottom of the bowl. Stir Stir Stir

Pour wet granola mixture into the prepared pan and spread it evenly to the edges. Using your hands, press firmly on the granola so that it’s tightly packed in the pan.

Bake on middle oven rack for about 25 minutes, until top turns a light golden brown and feels dry to touch. Remove pan from oven and cool completely on a wire rack. Lift cooled slab of granola from the pan by holding on to the parchment paper and transfer to a cutting board. Using a sharp knife, cut the granola into 16 bars and 11/2 x 4 inches each. (Tip: Press down with the knife and avoid a sawing motion.) Wrap bars in plastic warp and store in an air tight container, either at room temp or in the fridge.


CALORIES (kCal) 258
FAT (g) 13.02
TRANS FAT (g) 0.174
SODIUM (mg) 101
FIBRE (g) 5.3
SUGARS (g) 16.1
PROTEIN (g) 7.63
VITAMIN A (µg) 96
VITAMIN C (mg) 0.7
CALCIUM (mg) 51
IRON (mg) 1.52

Previous post:

Next post: