Homemade Granola Bars

Store-bought granola bars are handy, but read the ingredient list sometime and you'll wonder why half of it's there. These come together with pantry staples, hold up fine in a backpack, and you can swap in whatever nuts, seeds, or dried fruit you've got on hand.

• 2 cups (180 g) rolled oats
• 1/2 cup (170 g) honey
• 1/3 cup (85 g) peanut butter (or almond butter)
• 2 tbsp (30 g) melted butter
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup (60 g) mixed nuts or seeds, chopped
• 1/2 cup (75 g) dried fruit (raisins, cranberries, or chopped apricots)

Optional additions - sub out weight in dried fruit: chocolate chips or chunks

Preheat oven to 350°F (175°C) and line an 8x8-inch (20x20 cm) baking pan with parchment paper.

Spread the oats on a baking sheet and toast for 8-10 minutes, until lightly golden. This step is optional, but it adds a nuttier flavour.

In a saucepan over low heat, warm the honey, peanut butter, and butter together until smooth. Stir in the vanilla and salt.

In a large bowl, combine the toasted oats, nuts or seeds, and dried fruit. Pour the honey mixture over top and stir until everything's evenly coated.

Press the mixture firmly into the prepared pan. A firm, even press is the key to bars that hold together instead of crumbling.

Chill in the fridge for at least an hour before slicing into bars.

Store in an airtight container in the fridge for up to a week, or freeze for longer.

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