Kirkland granola bars contain inflammatory canola oil (listed twice), corn syrup, and soy lecithin. This clean version eliminates all seed oils, replacing canola oil with coconut oil, and swaps processed sweeteners for organic honey and maple syrup. The result is a nutrient-dense bar free of inflammatory oils and artificial additives.
Based on: Granola Bars
· Makes approximately 30 bars
· Serving: 1 bar (24g)
Why This Recipe is Seed Oil Free
Commercial Granola Bars from Kirkland Signature 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 rolled oats
360g (about 4 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats
Primary base providing fiber, protein, and structure to the bars
Step 1. Line an 8x8 inch baking pan with parchment paper, leaving overhang for easy removal. In a large mixing bowl, combine 360g (4 cups) rolled oats, 30g (1/3 cup) coconut flakes, 24g (1 cup) puffed brown rice, and 1g (1/4 teaspoon) sea salt. Whisk dry ingredients thoroughly to distribute salt evenly and break up any clumps in the coconut flakes.
Step 2. In a small saucepan over medium-low heat, warm 60g (4 tablespoons) coconut oil until just melted—do not overheat. Remove from heat and whisk in 120g (1/3 cup) honey, 45g (3 tablespoons) maple syrup, and 15g (1 tablespoon) blackstrap molasses until completely smooth. The mixture should be warm but not hot to prevent melting the chocolate chips later.
Step 3. Sprinkle 3g (1 teaspoon) sunflower lecithin powder over the warm sweetener mixture and whisk vigorously for 30 seconds until fully incorporated—this acts as a natural emulsifier to help everything bind together. The lecithin may clump initially, so whisk thoroughly until no visible powder remains.
Step 4. Pour the warm sweetener mixture over the dry oat mixture and stir with a wooden spoon or silicone spatula for 2-3 minutes until every oat is coated and the mixture holds together when squeezed. If the mixture seems too dry, add 1 tablespoon more melted coconut oil; if too wet, add 2-3 tablespoons more oats.
Step 5. Allow the mixture to cool for 5 minutes until just warm to the touch, then fold in 90g (1/2 cup) chocolate chips gently to prevent melting. Mix just until evenly distributed throughout the oat mixture.
Step 6. Transfer the mixture to the prepared pan and press firmly with the back of a measuring cup or your hands until evenly packed and level—proper compression is crucial for bars that hold together. Cover and refrigerate for at least 2 hours until completely firm and set.
Step 7. Remove from refrigerator and lift out using parchment overhang. Using a sharp knife, cut into 30 equal bars (6x5 grid). Clean the knife between cuts for neat edges. Store bars in an airtight container in the refrigerator where they will keep their shape best, or at room temperature for up to 5 days in moderate climates.
Storage
Store in airtight container in refrigerator for up to 2 weeks or at room temperature for 5-7 days. Bars can be frozen individually wrapped for up to 3 months. No preservatives means shorter shelf life than commercial bars.
Cost Comparison
Cost per serving (homemade)$0.23
Cost per serving (store-bought)$0.35
Savings34%
Higher upfront cost due to quality organic ingredients, but significant per-serving savings. Bulk purchasing reduces cost per batch over time, and you control every ingredient for maximum health benefit.