Nature Valley's bars contain inflammatory canola oil and processed soy ingredients that have no place in a clean diet. This DIY version eliminates the seed oils and replaces them with nourishing coconut oil, while swapping out the soy flour and lecithin for organic alternatives. The result is a cleaner, more nutritious granola bar that actually supports your health.
Based on: Nature Valley Crunchy Granola Bars Oats 'n Honey
· Makes approximately 30 servings (15 two-bar portions)
· Serving: 42g (2 bars)
Why This Recipe is Seed Oil Free
Commercial Nature Valley Crunchy Granola Bars Oats 'n Honey from Nature Valley often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic Old-Fashioned Oats
480g (about 5 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats 32oz
Primary base ingredient providing fiber, protein, and hearty texture that holds the bars together
Step 1. Preheat your oven to 325°F (163°C) and line a 9x13-inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment with coconut oil. This lower temperature ensures the coconut oil doesn't overheat and the oats toast gently without burning.
Step 2. In a large mixing bowl, combine 480g oats, 60g oat flour, 4g sea salt, 3g baking soda, and 6g sunflower lecithin. Whisk these dry ingredients thoroughly for 2-3 minutes - the lecithin tends to clump, so breaking it up now prevents uneven distribution. Set aside while preparing the wet mixture.
Step 3. In a medium saucepan over low heat, gently warm 85g coconut oil until just melted (don't overheat). Remove from heat and whisk in 120g honey, 100g coconut sugar, 45g maple syrup, and 8ml vanilla extract. Stir continuously for 3-4 minutes until the mixture is smooth and the coconut sugar begins to dissolve. The mixture should be warm but not hot when you add it to the oats.
Step 4. Pour the warm honey mixture over the dry ingredients and stir with a large wooden spoon for 4-5 minutes until every oat is well-coated and the mixture holds together when pressed. If the mixture seems too dry (won't hold together when squeezed), add 1-2 tablespoons additional melted coconut oil. If too wet (mixture is pooling), add 2-3 tablespoons more oats.
Step 5. Press the mixture firmly and evenly into the prepared pan using the bottom of a measuring cup or your hands. Apply significant pressure - this compression is crucial for bars that won't crumble. The surface should be level and tightly packed. Bake for 22-28 minutes until the edges are golden brown and the center is set but still slightly soft.
Step 6. Cool completely in the pan for at least 3 hours before cutting - this is critical for structural integrity. Use the parchment overhang to lift the entire slab out, then cut into 15 portions (3 cuts lengthwise, 4 cuts crosswise) using a sharp knife in a sawing motion. Each portion yields 2 bars when broken or cut in half. Store in an airtight container with parchment between layers to prevent sticking.
Storage
Store in airtight container at room temperature for up to 1 week, refrigerate for up to 1 month, or freeze for up to 3 months. Coconut oil may solidify in cold temperatures - let bars come to room temperature for best texture.
Cost Comparison
Cost per serving (homemade)$0.29
Cost per serving (store-bought)$0.72
Savings60%
While the upfront ingredient cost is higher, you're buying premium organic ingredients in bulk that will make many batches. The per-serving savings are substantial, plus you avoid inflammatory seed oils and get superior nutrition.