Maple Honey Granola Bars

Prep Time: 15 minutes
Cook Time: 18–22 minutes
Total Time: About 45 minutes (including cooling/chilling)
Servings: 12 bars
Category: Snack

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Notes After Making

Add

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Ingredients

Base Ingredients (All Versions)

  • 2½ cups old fashioned rolled oats
  • ½ cup sweetened shredded coconut
  • ½ cup chopped walnuts
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon (optional)

Original Version Wet Mixture

  • ¼ cup maple syrup
  • ¼ cup honey
  • ¼ cup avocado oil or melted butter
  • 1 teaspoon vanilla extract

Sourdough Version Wet Mixture

  • ¼ cup maple syrup
  • ¼ cup honey
  • ½ cup unfed sourdough starter discard, room temperature
  • 3 tablespoons avocado oil or melted butter
  • 1 teaspoon vanilla extract

Chewy Version Wet Mixture

  • ⅓ cup maple syrup
  • ⅓ cup honey
  • 3 tablespoons avocado oil or melted butter
  • 1 teaspoon vanilla extract

Chocolate Drizzle

  • ½ cup chocolate chips or chopped dark chocolate
  • ½ teaspoon oil (optional)

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Instructions

  1. Preheat oven to 325°F. Line an 8×8-inch pan with parchment paper.
  2. Spread oats, coconut, and walnuts on a baking sheet. Toast for 8–10 minutes until lightly golden.
  3. Transfer toasted mixture to a bowl and stir in salt and cinnamon.

Original Version

  1. In a small saucepan over low heat, warm maple syrup, honey, and avocado oil or melted butter until melted and smooth.
  2. Remove from heat and stir in vanilla.
  3. Pour over dry ingredients and mix thoroughly until evenly coated.
  4. Press mixture very firmly into the prepared pan.
  5. Bake for 18–22 minutes until edges are golden.
  6. Cool completely before slicing.

Sourdough Version

  1. In a saucepan over low heat, warm maple syrup, honey, avocado oil or melted butter, and sourdough discard until smooth and combined. Do not boil.
  2. Remove from heat and stir in vanilla.
  3. Pour over dry ingredients and mix thoroughly until evenly coated.
  4. Press mixture very firmly into the pan so it compacts tightly.
  5. Bake for 18–22 minutes until edges are golden.
  6. Cool completely in the pan, then chill for 30 minutes before slicing.

Chewy Version

  1. In a small saucepan over low heat, warm maple syrup, honey, and avocado oil or melted butter just until smooth and fluid.
  2. Remove from heat and stir in vanilla.
  3. Pour over dry ingredients and mix thoroughly until evenly coated.
  4. Press mixture very firmly into the pan, compacting well so bars hold together.
  5. Bake for 16–18 minutes for a chewier texture with lightly golden edges.
  6. Cool completely, then chill for 30 minutes before slicing.

Chocolate Drizzle

  1. Melt chocolate with optional oil until smooth.
  2. Drizzle over cooled bars.
  3. Allow chocolate to set before serving.

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Jessica’s Notes

Prep Ahead:

  • Make these up to 3 days ahead and store once fully cooled.
  • Toast the oats, coconut, and walnuts ahead of time for faster assembly.

Storage:

  • Store in an airtight container at room temperature for up to 1 week.
  • Refrigerate for a firmer texture and longer freshness.

Freezer-friendly:

  • Freeze individually wrapped bars for up to 3 months.
  • Thaw at room temperature before serving.

Variations:

  • Add mini chocolate chips, dried cranberries, raisins, or chopped dates.
  • Swap walnuts for pecans, almonds, or sunflower seeds.
  • Add peanut butter or almond butter for a richer granola bar.
  • For the sourdough version, use unfed discard for the best texture and flavor.
  • If starter is very thin, add 2 tablespoons extra oats. If very thick, add 1 tablespoon water or milk.

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