Nature Valley granola bars contain inflammatory canola oil, refined sugars, and soy lecithin. This DIY version eliminates all seed oils, using coconut oil instead for healthy saturated fats, and replaces processed sweeteners with organic honey and maple syrup for superior nutrition and cleaner ingredients.
Based on: Oats 'N Honey Granola Bars
· Makes approximately 30 bars (15 servings)
· Serving: 2 bars (42g) - matching commercial product
Why This Recipe is Seed Oil Free
Commercial Oats 'N Honey Granola Bars from Nature Valley Crunchy 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
480g (about 6 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats
Primary base ingredient providing fiber, complex carbs, and hearty texture
2g (about 1/4 teaspoon) · Bob's Red Mill Baking Soda
Leavening agent for light texture
Instructions
Step 1. Preheat oven to 325°F (163°C) and line an 8x8 inch baking pan with parchment paper, leaving overhang for easy removal. In a large bowl, combine 480g rolled oats, 45g oat flour, 3g salt, and 2g baking soda. Whisk together thoroughly to ensure even distribution - dry ingredients must be well-mixed to prevent clumping and ensure consistent texture throughout the bars.
Step 2. In a separate bowl, gently warm 90g coconut oil until just melted (don't overheat), then whisk in 120g honey, 60g maple syrup, and 5ml vanilla extract until completely smooth. The mixture should be liquid but not hot - if too warm, it will cook the oats prematurely. Pour this wet mixture over the dry oat mixture and stir thoroughly with a wooden spoon until every oat is coated and the mixture holds together when pressed.
Step 3. Press the mixture firmly and evenly into the prepared pan using the back of a measuring cup or your hands. Press down hard - this compression is crucial for bars that hold together and don't crumble. The surface should be completely level and compact. Bake for 18-22 minutes until edges are golden brown and center is set but still slightly soft to touch.
Step 4. Cool completely in the pan for at least 2 hours before cutting - this cooling time allows the natural sugars to set and bind the bars. Use the parchment overhang to lift the entire slab out, then cut into 15 rectangles using a sharp knife. For clean cuts, wipe the blade between cuts. Each serving is 2 bars.
Step 5. Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks. For longer storage, individually wrap bars and freeze for up to 3 months. These bars actually improve in texture after 24 hours as the flavors meld and the oats soften slightly.
Storage
Store in airtight container at room temperature for 1 week, refrigerated for 2 weeks, or frozen for 3 months. Natural ingredients mean shorter shelf life than commercial bars with preservatives.
Cost Comparison
Cost per serving (homemade)$0.26
Cost per serving (store-bought)$0.35
Savings26%
Higher upfront cost for organic ingredients, but significant long-term savings. Bulk buying reduces per-serving costs further, and you control every ingredient for superior nutrition.