Granola Bars Recipe

I fancy myself a seasoned granola maker — see my Basic Granola Formula, my Macadamia Maple Granola, my Raw Buckwheat Granola, and my Savory Granola — but granola bars have long eluded me.

My various attempts over the years have invariably been disappointments, impossible to slice neatly and quickly reduced to a mess of randomly-sized granola clumps. So, for portable snacks, my go-to recipe was the delicious homemade lärabar.

Sprouted KitchenBut then some months ago I received a copy of Sara and Hugh Forte’s inspiring Sprouted Kitchen cookbook (you know their blog, right?), and among the recipes I was quick to tag (the Honey Mustard Broccoli Salad, the Crunchy Curried Chickpeas, the Corn Cakes with Cherry Compote…) was Sara’s formula for Granola Protein Bars, on page 154.

The recipe uses rice syrup, and indeed this sweetener serves as an efficient binder to keep the granola bars from crumbling. It also calls for puffed rice, as a clever way to add crunch to the oats’ chew.

The recipe uses rice syrup, which keeps the granola bars from crumbling. It also calls for puffed rice as a clever way to add crunch to the oats’ chew.

I have been making these regularly and with great enthusiasm, and I have altered the recipe slightly so I could share with my 14-month-old, who enjoys them at breakfast and can eat them independently: I omit the dried fruits and nuts, skip the protein powder (not a fan), and use half rice syrup and half apple or pear sauce as the sweetener.

And now that the summer travelling season has officially begun, you can’t have too many on-the-go treats for road trips, train rides, and mountain hikes. What’s your portable snack of choice?

Granola Bars

Have you tried this? Share your pics on Instagram!

Please tag your pictures with #cnzrecipes. I'll share my favorites!

Granola Bars Recipe

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Makes 8 bars.

Granola Bars Recipe


  • 130 grams (1 1/4 cups) rolled oats (in France, you have a choice between small and large; I use small for easier cutting)
  • 30 grams (1 cup) puffed brown rice
  • 120 grams (about 1 cup) nuts such as almonds and cashews, slivered or coarsely chopped (I skip those)
  • 140 grams (about 1 cup) dried fruit such as cherries or cranberries or figs, chopped as needed (I skip those)
  • 120 ml (1/2 cup) brown rice syrup (I use half rice syrup and half apple or pear sauce)
  • 1/2 teaspoon ground cinnamon (I use fresh cinnamon from Cinnamon Hill)
  • 2 teaspoons homemade vanilla extract
  • 1/4 teaspoon fine sea salt


  1. Preheat the oven to 150°C (300°F) and line a 20-cm (8-inch) square cake pan with parchment paper, leaving an overhang for easy removal. (Note: the cake pan I use is non-stick and has a removable bottom, so I simply grease it.)
  2. Place all the ingredients in a large mixing bowl and stir well with a fork until thoroughly combined. Pour into the prepared pan and spread into an even layer with a spatula, pressing on the surface to pack.
  3. Bake for 25 minutes, until the top is set and lightly brown; don't overbake or the bars won't cut neatly. Let cool completely. Lift from the pan and, using a sharp chef's knife, cut into eight bars.
  4. These keep for a couple of weeks in an airtight container at cool room temperature.


Adapted from Sara and Hugh Forte's The Sprouted Kitchen.
  • I’ve not yet tackled granola bars in the kitchen, yet. This recipe and method look like a great starting point for me. Thanks for the post!

  • I’m always looking for a good granola bar recipe and these look perfect for summer road trips!

  • Clotilde,
    I also love to make granola but haven’t quite figured out how to make granola bars. This recipe looks delicious. Do you happen to know the nutrition facts for it?
    Thanks for a great blog.

    • I haven’t worked out the nutrition facts for those, but I believe there are websites out there that calculate them for you.

  • Homemade granola bars are so much tastier than store bought. I’m glad I found a recipe I can try

  • Clotilde, your Maple Granola has become our favourite breakfast (though I omit the macadamia for my son who is allergic and replace it with tons of shredded coconut and almonds). Do you remember your banana-chocolate-breakfast bars? They are coming a close second to banana muffins for portable snacks. Ideal in lunch boxes or for morning tea with coffee…
    One question: where do you find rice syrup? I am currently in Mexico and struggling to find items such as these. Unless someone out there has a recipe for homemade rice syrup???

    • So glad you enjoy those recipes! As for the rice syrup, I buy it at the natural foods store here — not sure what the equivalent would be in Mexico?

      • Arturo

        Asian markets, particularly Korean should carry rice syrup.

  • My kind of snack! I love the dried fruit idea, I’d pack it in but these look delicious.

  • These look rather like flapjacks, which are a popular snack here in the UK. Only very difficult to make without burning…. at least, the recipe I use (my mother’s) is. I did try playing with it a bit, but we don’t eat much of that sort of food, and they tend to go stale before we have finished them.

    I usually carry snack-packs of raisins for my grandson (Lidl do ones that they guarantee have no nasties in the way of preservatives), and have found them a great stand-by myself when out and about. On holiday, I also took some pistachio nuts in a little box, which were lovely!

  • Love the use of apple or pear sauce to sweeten, I am always on the lookout for things I’m happy for my 16m old to eat too when we are out and about. I’m curious though, why you don’t add the dried fruit? xoxo

    • At first I didn’t because I thought it might be a choking hazard, but if diced finely it should be fine. I’ll try them in my next batch.

  • What a perfect portable snack! These look delicious!

  • Jenn

    My favorite to-go snack at the moment are Brian Patton’s vegan meatballs.

    They probably shouldn’t be out of refrigeration for too long, but they work for me as a quick and convenient snack, and are so savory and delicious!

    • They sound great, Jenn, thanks for the suggestion!

  • First off, how on earth have I manage to miss your site all this time?! And second, we LOVE granola bars and can’t wait to try this one–the one I usually make is a softer type–it looks so wonderfully grain-y and chewy!

  • Kat

    This looks super yummy. Can you tell me how much protein powder they used in the original recipe? I’m on a pretty high protein diet for weight lifting and this looks yummy!

  • Ummm…It looks delicious & mouthwatering!! I just love Granola Bars,and I think it’s the best on-the-go food I ever got.However, I’m gonna try this recipe soon coz it seems real Yummy than ever!!
    thanks for this recipe and eagerly waiting for next one….:)

  • I must try these. I always need a snack with me. Can I sub honey for the rice syrup?

    • It should work, but in the book, Sara says bars made with honey are more tacky.

  • Wow, these look so tasty!!! I wonder how many calories in each one???

  • Tunie

    If you wait to cut them after they have cooled, then are these chewy bars, instead of crunchy ones? Wonder if they could be twice baked, after cutting, possibly at a lower temp, to make them crisp and crunchy?

    • I’ve never tried it, but I’m sure you could!

  • ockeghem

    Trying this Canadian style (maple syrup), with kamut puffs instead of the rice puffs. My little one has constipation issues, so anything rice-based is out. Had some quinoa flakes, too, that weren’t getting used much, and a bit of chia seed, so threw them in to see what would happen. Wish I’d had some applesauce in the house to cut the syrup, as I think they’re going to be pretty sweet, but hey, everything’s an experiment, right? They’re in the oven now — can’t wait to see how they turn out! Really looking forward to being able to send granola bars to daycare, since I can make them nut-free.

    • Your version sounds great — will you let us know how they turned out?

      • ockeghem

        Alas, they didn’t hold together. I’m going to try again with a different kind of syrup.

        • Oh no, sorry to hear that. Is it possible that they were a touch overbaked? I have found that they get more brittle the longer they’re baked.

  • cindi

    Can I put the oatmeal into my food processor to make smaller pieces?

    • I’ve never tried it, but think it would work. It may actually help the bars keep their shape even better.

  • I am gonno try this recipe over this weekend, Thanks for writing.

    • I hope you’ll report back when you try it!

  • Janka

    I used Agave syrup, because that’s what I got in my supermarket, without having to go downtown to an Asian market, but they didn’t hold ;-(
    I added cornflakes and chocolate chips instead od fruits and nuts (my son is very picky :-D).
    I tried to bake them longer, but still, they rather fall apart…
    The taste was great and they are as simple as it can get… I have to retry, either with honey or with rice syrup…

    • Thanks for reporting back. From what I understand, the rice syrup is key in binding these so they don’t fall apart. Hope you try it again with it sometime!

  • Masboyzz Boyzz
  • Masboyzz Boyzz
  • Masboyzz Boyzz

Get the newsletter

Receive FREE email updates with all the latest recipes, plus exclusive inspiration and Paris tips. You can also choose to be notified when a new post is published.

View the latest edition of the newsletter.