MadeGood's granola bars contain sunflower oil, a harmful inflammatory seed oil that we'll replace with coconut oil for better binding and health benefits. The original also uses vegetable extracts primarily for marketing nutrition claims, which we'll replace with optional organic vegetable powder for genuine nutritional value.
Based on: Organic Chewy Granola Bars
· Makes approximately 30 bars
· Serving: 24g (1 bar)
Why This Recipe is Seed Oil Free
Commercial Organic Chewy Granola Bars from MadeGood 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.
The original Organic Chewy Granola Bars may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic rolled oats
320g (about 3.5 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats
Provides the chewy base texture and complex carbohydrates that make these bars satisfying
Prebiotic fiber that aids binding while supporting digestive health
Organic agar powder
3g (about 1 teaspoon) · Telephone Brand Agar Powder
Natural seaweed-based gelling agent that helps bars maintain shape and chewiness
Organic vanilla extract
5ml (1 teaspoon) · Simply Organic Pure Vanilla Extract
Replaces vague 'natural flavors' with clean vanilla that enhances the overall taste profile
Unrefined sea salt
2g (about 1/3 teaspoon) · Redmond Real Salt
Enhances all flavors and provides trace minerals missing from refined table salt
Organic vegetable powder blend
8g (about 1 tablespoon) · Garden of Life Raw Organic Perfect Food Green Superfood
Optional: provides genuine vegetable nutrition rather than marketing extract traces
Instructions
Step 1. Preheat oven to 325°F (165°C) and line an 8x8 inch baking pan with parchment paper, leaving overhang for easy removal. In a large mixing bowl, combine 320g rolled oats with 2g sea salt and 8g vegetable powder (if using). Stir thoroughly to distribute evenly - the vegetable powder tends to clump, so break up any lumps with your fingers as you mix.
Step 2. In a small saucepan, gently warm 45g coconut oil over low heat until just melted (about 1-2 minutes). Remove from heat and whisk in 110g agave syrup, 75g brown rice syrup, and 5ml vanilla extract until completely smooth. This mixture should be warm but not hot - if it's too hot it will melt the chocolate chips in the next step.
Step 3. In a small bowl, dissolve 3g agar powder in 2 tablespoons of warm water, whisking vigorously for 30 seconds until no lumps remain. Let sit for 1 minute to bloom, then whisk again. This creates a gel that will help bind the bars without making them too dense.
Step 4. Pour the warm syrup mixture over the oat mixture and stir thoroughly with a large wooden spoon for 2-3 minutes until every oat is coated. Add the bloomed agar mixture and 20g inulin powder, stirring for another minute until evenly distributed. The mixture should look cohesive and slightly sticky.
Step 5. Fold in 55g chocolate chips and 35g rice crisps gently to avoid crushing the crisps. The mixture should hold together when squeezed but not be overly wet. If it seems too dry, add 1 tablespoon of warm water; if too wet, add 2 tablespoons more oats.
Step 6. Transfer the mixture to your prepared pan and press down firmly with clean hands or the bottom of a measuring cup, ensuring even thickness throughout. The bars should be compact but not compressed so hard that they become dense. Cover with plastic wrap and refrigerate for at least 2 hours until firm.
Step 7. Remove from refrigerator and lift out using parchment overhang. Using a sharp knife, cut into 30 pieces (6 rows x 5 columns). For clean cuts, wipe the knife between cuts. Store bars in an airtight container in the refrigerator for up to 10 days, or individually wrap in parchment and freeze for up to 3 months.
Storage
Store in airtight container in refrigerator for up to 10 days. Can be frozen individually wrapped for up to 3 months. Bring to room temperature for 5-10 minutes before eating for best texture.
Cost Comparison
Cost per serving (homemade)$0.23
Cost per serving (store-bought)$0.50
Savings54%
While organic ingredients have higher upfront costs, bulk purchasing makes homemade significantly cheaper per serving. The initial ingredient investment covers multiple batches, and you control quality by avoiding inflammatory seed oils and artificial additives.