These granola bars combine rolled oats, wheat germ, wheat bran, sunflower seeds, walnuts, and raisins, bound by honey, egg, and vanilla, then pressed into a pan and baked until golden at the edges.
Store-bought granola bars tend to fall into two categories: overly sweet and crumbly, or dense and joyless. This homemade version avoids both traps. With rolled oats, wheat bran, wheat germ, sunflower seeds, and walnuts, it has real nutritional weight and a texture that holds together without being a brick. Honey or agave keeps things cohesive and adds just enough sweetness without tipping into candy bar territory. These are worth making in a double batch on Sunday. I keep making these every Sunday.
Raisins and cinnamon give these a classic flavor profile that works for breakfast or a mid-afternoon snack. Let them cool completely in the pan before slicing, or they’ll fall apart at the cut. Once cooled, they store well in an airtight container for up to a week, or individually wrap them for the freezer and you have grab-and-go breakfasts sorted for weeks. You can swap in dried cranberries or chopped dried apricots for the raisins if you want a different direction.
Combine the Dry and Wet Ingredients
Mix the rolled oats, packed brown sugar, wheat germ, sunflower seeds, ground cinnamon, wheat bran, raisins, and chopped walnuts together in a large bowl until evenly combined. Add the vegetable oil, beaten egg, vanilla extract, and honey or agave nectar, then stir until the dry ingredients are thoroughly coated.
Press and Bake
Spread the mixture evenly into a greased 9×13-inch baking pan, pressing it down firmly with the back of a spoon or your hands. Bake at 350°F for 30 to 35 minutes until the bars begin to turn golden brown around the edges.
Cool and Slice
Allow the pan to cool completely before slicing into bars. Cutting while warm will cause the bars to crumble. Once cool, run a knife around the edges and cut into the desired bar size.
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Granola Bars with Walnuts, Sunflower Seeds and Honey
Total Time: 45 minutes
Yield: Serves 24 bars
Description
Rolled oats, wheat bran, wheat germ, sunflower seeds, and walnuts bound with honey and egg, studded with raisins and cinnamon. Real texture, not a brick, and no candy-bar sweetness.
Instructions
- Preheat oven to 350 F.
- Grease a 9 x 13-inch baking pan.
- In a large bowl, mix all dry ingredients until combined.
- Add wet ingredients (oil, egg, vanilla, and honey) and stir until well combined.
- Evenly spread mixture onto greased baking pan.
- Bake for 30-35 minutes, until the bars begin to turn golden brown.
- Allow to cool, then slice into bars and remove from pan.
Notes
- Let the bars cool completely in the pan before slicing — cut them warm and they crumble apart instead of holding together.
- Press the mixture down firmly and evenly before baking; loose spots bake up crumbly.
- Wrap bars individually before freezing so you can grab one at a time instead of thawing the whole batch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10
- Sodium: 50
- Fat: 7
- Carbohydrates: 20
- Fiber: 3
- Protein: 3
Frequently Asked Questions
Can I substitute the walnuts with a different nut or seed?
Pecans, almonds, or pumpkin seeds all work in place of walnuts. For a nut-free version, use extra sunflower seeds or add hemp seeds.
My granola bars are crumbling when I slice them. What went wrong?
Make sure to let them cool completely, as they firm up considerably once at room temperature. Also, pressing the mixture firmly and evenly into the pan before baking helps the bars hold together.
How do I store these granola bars?
Store in an airtight container at room temperature for up to a week. Layer them between parchment paper to prevent sticking. They also freeze well for up to 3 months.