Cranberries: Tart burst adding vibrant color and zesty accent, dried versions work perfectly for consistent texture.
Equipment for Ina Garten Granola Bars
8×12-inch baking dish: Essential for shaping and baking the granola bars.
Parchment paper: Crucial for easy removal and preventing sticking.
Sheet pan: Perfect for toasting oats, almonds, and coconut.
Large mixing bowl: Needed for combining toasted ingredients and mixing.
Saucepan: Used for heating butter, honey, and sugar syrup.
Wooden spoon or spatula: Great for stirring and mixing ingredients.
Sharp knife: Required for cutting cooled granola bars into neat pieces.
How to Put Together Ina Garten Granola Bars
Toasty Oat Adventure
Oven Warmup A cozy 350°F starts the magic, with a buttered baking dish waiting to welcome our granola creation.
Nutty Golden Crunch Spread oats, almonds, and coconut across a baking sheet, transforming them into a deliciously toasted treasure with light golden edges. Wheat germ joins the party in a mixing bowl.
Syrup Magic Melt butter, honey, and sugar in a gentle dance over medium heat, letting vanilla and salt whisper their flavor secrets without burning.
Mix and Mingle Pour the warm syrup over the toasted oats, inviting dried fruits to create a harmonious blend of textures and tastes.
Pan Perfection Press the mixture firmly into the prepared dish, creating a uniform landscape of deliciousness that promises crunch in every bite.
Golden Transformation Bake at a gentle 300°F, watching the granola transform into a golden-brown masterpiece that fills the kitchen with an irresistible aroma.
Cooling and Cutting Let the granola bars rest and set, then slice into your personalized energy-packed treats ready to fuel adventures.
Mix-ins and Twists for Ina Garten Granola Bars
Swap out dried fruits like dates, apricots, and cranberries with your favorite combinations such as raisins, cherries, or chopped dried mango for a personalized twist.
Enhance the granola bars with different nuts like pecans, walnuts, or pistachios to create unique flavor profiles and add extra protein and texture.
Store these granola bars in an airtight container at room temperature for up to a week, or freeze for longer preservation, making them perfect for meal prep and quick grab-and-go snacks.
Experiment with gluten-free oats and omit wheat germ for a gluten-free version, or use alternative sweeteners like maple syrup or agave for different flavor notes and dietary needs.
Serving Tips for Ina Garten Granola Bars
Pair with Creamy Yogurt Parfait: Layer crumbled granola bars with smooth Greek yogurt and fresh berries for a delightful breakfast or quick snack that adds protein and extra texture.
Create Breakfast Power Bowl: Crumble the granola bars over a warm oatmeal or chia seed pudding to introduce a satisfying crunch and enhance nutritional value with added nuts and fruits.
Pack for On-the-Go Energy: Wrap individual bars in parchment paper for easy hiking, school lunches, or afternoon office snacks that provide sustained energy and delicious homemade goodness.
Dress Up Dessert Topping: Crush granola bars and sprinkle over vanilla ice cream, smoothie bowls, or morning pancakes to elevate simple treats with a delectable homemade touch.
Storage Pointers for Ina Garten Granola Bars
Store Fresh and Tasty: Keep granola bars in an airtight container at room temperature for up to 5 days, ensuring maximum crunch and flavor preservation.
Refrigerate for Longer Shelf Life: Extend the bars' freshness by storing them in the refrigerator for up to 2 weeks, wrapped individually in plastic wrap to prevent moisture absorption.
Freeze for Future Snacking: Pack granola bars in freezer-safe bags or containers, where they'll maintain quality for 1-2 months. Thaw at room temperature for 15-20 minutes before enjoying.
Prevent Crumbling: Layer bars between sheets of parchment paper when storing to maintain their shape and prevent sticking, keeping each bar perfectly intact and ready to grab.
Ina Garten’s granola bars combine wholesome ingredients for a delectable homemade treat. Crunchy oats, nuts, and sweet honey create a perfect balance of flavors that satisfy snack cravings without compromising nutrition.
Ingredients
Scale
2 cups (480 ml) old-fashioned oatmeal
1 cup (120 g) sliced almonds
1 cup (80 g) shredded coconut, loosely packed
½ cup (80 g) dried cranberries
½ cup (80 g) chopped dried apricots
½ cup (80 g) chopped pitted dates
½ cup (60 g) toasted wheat germ
⅔ cup (160 ml) honey
3 tbsps (45 g) unsalted butter
¼ cup (50 g) light brown sugar, lightly packed
1 ½ tsps pure vanilla extract
¼ tsp kosher salt
Instructions
Toasting Foundation: Spread oatmeal, almonds, coconut, and wheat germ on a sheet pan. Roast at 350°F for 10-12 minutes until golden, then transfer to a large mixing bowl.
Syrup Creation: In a saucepan, melt butter with honey, sugar, vanilla extract, and salt over medium heat, stirring until smooth and fully combined without boiling.
Ingredient Fusion: Pour warm syrup over toasted dry ingredients, gently folding in dates, apricots, and cranberries to ensure even distribution. Mix thoroughly.
Pan Preparation: Reduce oven temperature to 300°F. Line an 8×12-inch baking dish with parchment paper and transfer the mixed granola mixture, pressing firmly to create a compact, even layer.
Baking Process: Bake for 25-30 minutes, watching for a rich golden-brown caramelization that signals perfect doneness.
Cooling and Setting: Allow granola block to cool completely in the pan for 2-3 hours, enabling the bars to firm up and solidify.
Finishing Touch: Remove the block using parchment paper edges, place on a cutting board, and slice into uniform bars using a sharp knife.
Notes
Precision Matters: Measure ingredients exactly to maintain the perfect balance of sweetness and texture in these granola bars.
Toasting Technique: Roasting oats, almonds, and coconut intensifies their natural flavors and creates a deeper, nuttier profile for the bars.
Syrup Secret: Heat the butter and honey mixture gently to prevent burning, which can quickly transform your delicate granola bars into a bitter disaster.
Pressing Principle: Compress the mixture firmly and evenly in the pan to ensure cohesive bars that hold together without crumbling when cut or eaten.
Pastry Arts and Dessert Innovation, French and European Baking Techniques, Food Writing and Blogging, Culinary Event Planning
Education
Le Cordon Bleu Paris
Diploma: Grand Diplôme®
Focus: Intensive training in classic French cuisine and pastry techniques, combining the Diplôme de Cuisine and Diplôme de Pâtisserie.
Isabella Rodriguez is the co-founder and pastry chef at wd-50.com. She studied at Le Cordon Bleu in Paris, where she earned the Grand Diplôme®, a top award in both cooking and baking. After working in fancy bakeries and as a personal pastry chef, Isabella now shares her love for desserts in an easy way for home bakers to enjoy.
At wd-50.com, Isabella creates recipes for cookies, cakes, tarts, and more, always with clear steps and helpful tips. She believes baking should be fun, not stressful, and she hopes her recipes bring joy to your kitchen and smiles to your table.
Isabella Rodriguez
Co-Founder & Content Creator
Expertise
Pastry Arts and Dessert Innovation, French and European Baking Techniques, Food Writing and Blogging, Culinary Event Planning
Education
Le Cordon Bleu Paris
Isabella Rodriguez is the co-founder and pastry chef at wd-50.com. She studied at Le Cordon Bleu in Paris, where she earned the Grand Diplôme®, a top award in both cooking and baking. After working in fancy bakeries and as a personal pastry chef, Isabella now shares her love for desserts in an easy way for home bakers to enjoy.
At wd-50.com, Isabella creates recipes for cookies, cakes, tarts, and more, always with clear steps and helpful tips. She believes baking should be fun, not stressful, and she hopes her recipes bring joy to your kitchen and smiles to your table.