A basic granola bar recipe for autumn to come

Winter beach | Cannelle et VanilleBasic granola bar recipe | Cannelle et Vanille

School started last week. Morning fog returned. Leaves are changing and I can smell autumn in the air. My favorite time of year with the anticipation of coziness, gatherings and squash soup.

Many mornings, after I drop off Jon and Miren at school, I take a walk through Discovery Park in Seattle. I particularly love it during rainy mornings as it’s bare and raw. Everything that a PNW beach promises… rounded grey rocks, bleached driftwood, tangled bushes and tall trees and the deepest color of seaweed. A snack and the woods.

Winter beach | Cannelle et Vanille

Beautiful Cristel

Beautiful Cristel

Winter beach | Cannelle et VanilleWinter beach | Cannelle et VanilleWinter beach | Cannelle et Vanille

I love a wintery beach, a hot beverage and a granola bar in my pocket.

This recipe is very simple and also a basic guideline of how you can make your own flavor variations. I give you the ratios and you do the rest.

I also shared the recipe with Conde Nast Traveler so take a look through the other stories I have contributed.

Basic granola bar recipe | Cannelle et Vanille

Basic granola bars

This is the basic granola bar recipe I use. I mix the flavors and the nuts, seeds and fruits I use but this is the ratio that works for me. To make it vegan, use coconut oil and bananas and almond butter. See notes below.

Makes 12 bars

2 cups gluten-free rolled oats
1/2 cup quinoa flakes, puffed rice or puffed millet or quick oats (the purpose is to have something that has a finer texture than the rolled oats)
2 1/2 cups seeds, nuts or any dried fruit (in this recipe I used pecans, pumpkin seeds and freeze-dried raspberries)
1/4 cup butter or coconut oil
1/4 cup apple juice
1/4 cup maple syrup
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon or ginger (or any other spices you would like to taste)
3/4 teaspoon coarse sea salt
2 eggs, lightly beaten (if you would like to make it vegan, you could use 1 very ripe mashed banana with 2 tablespoons of almond butter instead)

Preheat oven to 350F. Line an 8”x8” square pan with parchment paper and set aside.

In a large bowl, combine the first three ingredients.

In a small saucepan, combine the butter, apple juice, maple syrup, vanilla, spices and salt. Heat over medium heat until butter melted. Pour this mixture over the dry ingredients and fold until combined. Add the eggs and fold.

Press mixture into the prepared pan and bake for 40 minutes until golden brown. Let the granola cool in the pan completely before cutting or it will crumble.

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36 Responses to “A basic granola bar recipe for autumn to come”

  1. Susan says:

    How wonderful! And I am so jealous of you being so close the the ocean !!
    I am sure I have told you before but I LOVE your book. Thank you.

  2. Oh Aran, these make me want to go immediately to my kitchen and get out a mixing bowl. I am likewise looking forward to fall and the time when our paths might cross again!

    Be well. -Jessica

  3. Jrnn says:

    This looks perfect! I’m looking forward to making these! Thanks for sharing and enjoy the beauty of fall.

  4. Eva says:

    Those images are so beautiful and nostalgic. I’m in love with them. I haven’t made granola bars in the longest time, and they had sugar, chocolate chips, etc, delicious but I needed something healthier. Thank you for sharing this recipe, I’ll give it a try.

  5. Dianne says:

    Looks like a perfect recipe. I like the minimal amount of sweetener. So many recipes that I have come across are much too sweet for me. Thanks for sharing!

  6. Wendy Read says:

    Gorgeous photographs as always, lovely recipe and I just miss connecting with you. I am so glad that you are happy on the west coast.

  7. Jandi says:

    Your photos are really beautiful. REALLY beautiful.

  8. I actually love the fact your Granola bar does not contain chocolate or a lot of sugar. The best tasting bars are one that let the natural sweetness of fruit and baked whole grain shine. Gorgeousness scenery shoots Aran; makes me wish I was there.

  9. Ahhh yes. This is my favorite time of year at Discovery Park. I love to go in the morning when it’s cool and moody. I was there last week and saw a bald eagle perched right on the light house. It was amazing! These bars look like the perfect treat to take with me next time!

  10. Y says:

    Looks so delicious! And your ever-beautiful pictures of Seattle make me long to visit.

  11. I’m always looking for a good granola bar recipe – these look fab, thanks Aran!

  12. Vickie says:

    such lovely images & the granola bars sound wonderful – I feel a morning spent baking coming on…

  13. Rosa says:

    Lovely clicks and tempting bars!



  14. Giulia says:

    Lovely shots as usual Aran — you capture that cool, foggy mood perfectly. Completely unrelated, but I’m reading ‘Where’d You Go Bernadette’ and the Seattle setting keeps reminding me of you and your locations I see on Instagram ;)

    Have a great day!

  15. Ariana says:

    These look great! I’m following the low fodmap diet right now and have been trying to find a granola bar recipe I can use. The only thing in this that I can’t have is the apple juice. Would coconut milk or something else serve as a good substitute? Thanks!

  16. autumn says:

    I prefer a winter beach too. Love this recipe, so simple and good!

  17. TaT says:

    This recipe seems just wonderfull ; I’m trying a healthier way of life, and this is just the kind of food I need. I love your pictures, too.
    Do you know how long you can theses treats before eating them ? I always have a (industrial) granola bar at home just in case, sometimes for several weeks or months. I guess it’s not the same here with fresh products, but do they have to be eaten within like 2 ou 3 days, or is a full week ok ?

  18. TaT says:

    Thank you, that’s great :) !

  19. Jill says:

    Those pictures! A wintery beach is one of my favourite things. SO beautiful and very nice to enjoy from the comfort of my warm home without the freezing wind blowing in my face haha :)
    I used to make my own granola bars but lately I’ve run into issues with tracking down peanut-free nuts and seeds. Makes it a lil dangeous :(

  20. Marta says:

    Stunning photos as usual, Aran, love them, you’re such a pro!!!
    And I’m dying to try the recipe as well, sounds delicious, but I do have one question: can I skip the maple syrup altogether? I’ve always wanted but never tried to make granola at home because all recipes I’ve come across have something sweet, and I don’t like sweet al all (only fruit and chocolate). So, is it OK if I just skip it or should I substitute for something? Thank you so much!

    • Aran says:

      Hi Marta,

      You can omit maple syrup and add water sweetened with stevia. Or even coconut water. Just a bit of liquid. Coconut milk might add too much fat to recipe? I haven’t tried it but not sure I would do that. Let me know what you try!

  21. Karen says:

    Your photos are beautiful – you managed to turn granola bars into art! This recipe looks perfect to me, no sugar or anything I don’t already have in the kitchen. Thanks!

  22. Juliana says:

    I’ve been wanting to make granola bars for the longest time but have never found a recipe that spoke to me. Thank you for this great recipe! I’ll be making them soon. They will be a perfect snack for the hikes we go on.

  23. Hello! I could have sworn I’ve visited this website
    before but after going through some of the posts
    I realized it’s new to me. Anyways, I’m certainly delighted I came across it and I’ll be book-marking it and checking
    back frequently!

  24. leela says:

    these look so delicious and the wintry beach, heaven with a hot cocoa and friend…. beautiful work A, thank you for inspiring me again and again!

  25. Lotta says:

    Beautiful, beautiful photographs, and I think I will treat my children to these bars after school next week!

  26. Gorgeous photos. Beautiful light and contrast. And these granola bars look nutritious and tasty.

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