If you are looking for a homemade granola bar that is high in protein a natural way, you’ve come to the right recipe. Sara Miller’s High-Protein Granola Bar Recipe is just the recipe for you if you need a granola bar that is rich, filling, and only made with real ingredients.
These bars are filling, so one will taste great and last you throughout the morning or keep you going during a workout or busy day. Try one with a cup of coffee for a breakfast or afternoon pick-me-up.
- 3 cups oats
- 1½ cups sliced almonds (or other chopped nuts)
- 1 cup shredded coconut, optional
- 1 cup raisins
- ¾ cup shelled sunflower seeds
- 5 T. unsalted butter
- ½ cup honey
- ½ cup peanut butter
- ⅓ cup brown sugar
- ½ t. salt
- 1 T. vanilla
- 1 cup chocolate chips (more or less, to taste)
- Preheat oven to 350F and line a large pan with parchment paper. (I use an 11x15 pan, but you can use a 9x13 pan if that's what you have -- your bars will just be thicker).
- Toss oats, nuts, and coconut together and spread out on a large cookie sheet. Bake 10 minutes, or until lightly browned. Transfer to a large mixing bowl and add raisins and sunflower seeds. Turn the oven down to 300F.
- Meanwhile, bring butter, honey, peanut butter, brown sugar, and salt to a boil in a small saucepan over medium heat. Cook and stir for a minute, until peanut butter is melted, then remove from heat and add vanilla.
- Pour honey mixture over toasted oatmeal mixture and mix well. And I mean well. Any dry stuff that isn’t coated with some wet stuff is prone to fall off during the cutting of the bars.
- Sprinkle the parchment paper with chocolate chips, to your liking. If you want a full coating of chocolate, you’ll need more than 1 cup, but I think that amount adds a nice bit of chocolate without making this into a fudge bar.
- Spread the granola mixture over the chocolate chips, and press it down well. If it’s cool enough, it doesn’t hurt to use your clean hands to press and make sure everything is sticking together — again, you want to avoid the mixture just falling apart when you cut the bars. If it’s still pretty hot, just use a rubber spatula.
- Bake 25-30 minutes, until golden brown.
- Cool completely, preferably overnight. When completely cool, carefully lift out using the parchment paper, and set on a cutting board. Use the longest chef’s knife you have to carefully cut into bars. These pack a high-protein punch that isn't exactly low-calorie, so I recommend small bars!
This recipe is brought to us from Sarah at Coddled Little Life. She is a wife, mother, and part-time technical writer. She has two little boys, an amazing husband, and a close-knit family.