Empty Cupboard Granola Bars

I don’t know about you, but having a go-to snack bar recipe is a must in this house!  With 4 hungry little girls always wanting something, and lunchboxes to pack, I want easy snacks I can pretty much throw together in minutes with what is in the pantry already!  Enter…..the Empty Cupboard Granola Bar.  When I make them, I ensure they’re nut free because we have allergies here in our house, and I want to be able to send them to school, but feel free to alter that any way you choose when you make them!

I use Epicure’s perfect petites pan when I make them so I have 30 bars without having to cut them!  I use the classic dump and spread method – combine all ingredients, dump onto pan and spread to fill all the spaces.  That’s the beauty thing about food-grade silicone!  It’s so easy to spread your ingredients without a lot of mess and no need for parchment paper-lined pans!

prep

20 minutes

noBake set time

1 hour (in fridge) 30 minutes (in freezer)

makes

30 servings

Ingredients

  • 2 ½ cups oats (toasted)
  • ¼ cup honey
  • ¼ cup sunflower seed butter (or nut butter of choice if no allergies)
  • 2 Tbsp coconut sugar
  • 2 Tbsp coconut oil
  • 2 tbsp Epicure Cocoa Crunch Whole Food Sprinkles
  • 1 cup “TOTAL” add ins:(chopped nuts, dried fruit, chocolate chips, chopped pretzels, cereal, chia seeds, hemp hearts, pepitas, sunflower seeds, coconut flakes)

Instructions

  1. Toast the oats for about 4-6 minutes in a pan on low heat until golden brown. Watch them carefully so they don’t burn!
  2. In a small saucepan, add honey, nut or seed butter, coconut sugar, coconut oil and heat gently until just lightly bubbling.
  3. In a large bowl, mix dry ingredients together.
  4. Pour melted honey/oil/nutbutter mix over dry ingredients and mix until well combined. If using things like chocolate chips be prepared for some melting with the warm liquid mixture.
  5. “Dump and spread” into Epicures Perfect Petite Pan press hard into each section and freeze or refrigerate until set. If you don’t have a perfect petite pan, use a 9×9 pan that has been lightly oiled with butter or coconut oil or lined with parchment paper.  Press down hard to compress all ingredients.  Set in fridge or freezer.  Remove from pan before cutting into bars.
  6. Can be stored in an airtight container in the fridge for 10 days and in the freezer for up to 3 months. It is not recommended that you keep them at room temperature.  Depending on the temperature of the room the coconut oil can get very soft and the bars will fall apart!

Notes

If you’d like to watch the entire how-to video along with a couple other delicious snack bars you can find it on YouTube by clicking here!