A combination of nut butter, dried fruit, and lots of seeds makes these chewy homemade granola bars downright irresistible. For a crispier bar, toast them in the oven after baking.
Author: Katherine Sacks
Whether you're following a grain-free diet or not, this oatless, coconut, almond, and mixed seed "granola" is so good you'll never miss the oats.
Author: Anna Stockwell
These cookies are inspired by the most trusted human energy source: trail mix. They're crammed with toasted nuts, dried fruit, hearty oats, and chocolate.
Author: Sohla El-Waylly
Author: Diana Yen
These pops are high in protein, low in sugar, and big on fun. Kids and grown-ups will love making them almost as much as they love eating them!
Author: Rhoda Boone
Bound together with honey and nut butter, these just-sweet-enough bars are sturdy enough to throw in a beach bag and substantial enough to power you through til sunset.
Author: Sarah Jampel
This bark recipe, packed with flax, chia, and sesame seeds, almonds and coconut, lands somewhere in between granola bars the snack and granola the cereal.
Author: Elisabeth Prueitt
These meringue-like cookies have all our favorite granola ingredients. You can swap in equal amounts of other nuts and seeds, such as hazelnuts, peanuts, or sunflower seeds.
Author: Claire Saffitz
These easy to make, customizable bars are packed with enough virtuous things that you might almost forget they're dessert. Pack them in lunches, take them on road trips, or serve them for family movie...
Author: Liesel Davis
The beauty of this mix is that it can be deployed lots of ways. Eat it out of hand as an upgrade to the usual cocktail nut or pretzel offering, or spoon it over plain yogurt as a savory topping. It can...
Author: Andy Baraghani
Coconut oil adds an extra punch of coconut flavor, while an egg white adds extra crunch to this addictive granola.
Author: Anna Stockwell
Author: George Weld
Based on 'Simply in Season' (commissioned Mennonite Central Community).
Author: Alex Polkovsky
This is a granola recipe fortified with wheat germ and flax seed that still tastes good.
Author: Joyce Edmondson