Healthy Bars Granola – Recipe for Home
The healthy energy snack – completely without chocolate
We show you our healthy bars granola recipe – completely without chocolate. Normally we put chocolate into, onto or around whole products; this time we deliberately went for a fine, healthy recipe without it. These bars really do just fine without.
Thanks to the delicate tartness of the raspberries and cranberries combined with the toasted seeds and nuts, a delicious, balanced taste experience awaits you.
The great thing about these bars: you can vary the ingredients quite freely. Don't like cranberries? Then take dried plums, apricots or whatever you prefer. The same goes for the nuts — cashews, walnuts, hazelnuts or almonds work just as well.
Be sure to give this granola bars recipe a try.
Ingredients
For the granola mixture
Step by step
Granola mixture
Preheat the oven and toast the seeds
Preheat the oven to 160 °C fan. Spread the sesame and flaxseed on a baking tray lined with baking paper and toast the seeds for 3 to 5 minutes. Leave the oven on afterwards — the bars go in later at the same temperature.
Mix the dry ingredients
Roughly chop the cranberries and pistachios so that the pieces come out a little smaller, and combine them with the remaining dry ingredients in a large bowl. The toasted seeds are added only later.
Syrup and finishing
Bring the syrup to a boil
The syrup is what holds everything together in the end. Put the butter, cane sugar, glucose syrup and honey into a pan and briefly bring them to a boil. You don't need a specific temperature — the syrup just needs to bubble up properly once, no more.
Mix, fill, press down
Pour the syrup over the granola mixture, add the toasted seeds and mix everything well. Distribute the mixture evenly in the silicone mold — about 20 g per cavity — and press it down firmly with a small spoon. The firmer you press, the better the bars hold together later.
Bake and let cool completely
Put the bars into the preheated oven for 10 to 15 minutes. Then comes the only point where patience is needed: let the bars cool completely before removing them from the mold. Warm, they break; cold, they come out in one piece.
Healthy granola bars
Ingredients
For the granola mix
For the syrup
Preparation
- Toast: Preheat the oven to 160 °C fan, toast sesame and flaxseed for 3–5 min.
- Mix: Roughly chop the cranberries and pistachios, then combine with the remaining dry ingredients.
- Syrup: Bring the butter, cane sugar, glucose syrup and honey briefly to the boil once.
- Fill: Stir in the syrup and toasted seeds, about 20 g per mould, and press down firmly.
- Bake: 10–15 min. at 160 °C fan, then let cool completely and turn out.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Ingredients
Glucose syrup, 350g
Cocoa nibs, 100g
Raspberries, freeze-dried 30 g
Pistachios shelled, 50 g
Muscovado sugar, 200 g
Accessories
Silicone mold bars 8 x 3 cm 12 pieces
Rubber scraper red, small
Delivery in 1–2 business days · Free shipping from CHF 100
Nice alongside
Not needed for the recipe — but it fits.
Rubber scraper light blue, small
Silicone mold Financier 4.9 x 2.6 cm, 20 pieces
Rubber scraper pink, small
Rubber scraper black, small
To make sure they turn out perfectly
If you just loosely spoon the mixture into the molds, you'll get crumbs instead of bars when unmolding. Press it down really firmly with the back of a spoon — use your thumb to help if needed.
The bars must be completely cooled before they come out of the mold. The Syrup only sets as it cools down — that's what holds everything together.
Cranberries can be replaced with dried plums or apricots, Pistachios with cashews, walnuts, hazelnuts or almonds. Just keep the total weight the same, then the ratio to the Syrup stays right.
Frequently asked questions
Glucose syrup makes the Syrup smooth and prevents it from crystallising. It works without it too — just use 45 g cane sugar instead of 30 g plus Glucose syrup. The bars will be a bit more brittle.
Two weeks, packed airtight and at room temperature. Moisture is the only enemy — it makes the bars go soft.
For even bars, yes. As a workaround you can spread the mixture about 1.5 cm thick on a tray inside a frame, bake it, let it cool and then cut it into strips.
Print recipe
Choose what should appear on the printout.
Related products
Glucose, 350g
Cocoa nibs, 100g
Raspberries, freeze-dried 30 g
Silicone mold bars 8 x 3 cm 12 pieces
Rubber scraper light blue, small
Pistachios shelled, 50 g
Silicone mould financier 4.9 x 2.6 cm, 20 pieces
Rubber scraper Red, small
Rubber scraper Pink, small
Rubber scraper Black, small
Muscovado sugar, 200 g
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