I’m not exactly sure what to call these bars.  The recipe inspiration came from a King Arthur Flour recipe, there they are called ‘Granola Brownie Bars’.  Except that when I went to make them I didn’t have granola and wasn’t really feeling the brownie portion of the title either.  Then it dawned on me that with the 2 cups of mix-ins this recipe calls for it’s almost like making your own granola within the bars.  Okay, that makes sense…moving on.

granola cookie bar

Lately, I’ve been drawn more and more to recipes that have the ability to be morphed to whatever I might have in my pantry.  Something, that if made often, can be changed, so my ever hungry boys don’t tire of them quickly.  Within these bars are 2 cups of mix-ins that are completely up to you.  Dried fruit, chocolate chips, chopped nuts, coconut, sunflower seeds, even granola or crispy rice cereal.  The proportions and ingredients can be different each and every time.  For the bars pictured here I used 1 cup dark chocolate chips, 1/2 cup unsweetened coconut, and 1/2 cup chopped hazelnuts.

granola cookie bar

granola cookie bar

Granola Cookie Bars


  • 1/2 cup room temperature butter
  • 1 cup maple syrup (or 1 1/4 cup brown sugar)
  • 1 tablespoon ground flax + 3 tablespoons water, whipped to egg yolk consistency
  • 1 1/4 cup white whole wheat flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 cups of mix-ins (chocolate chips, dried fruit, coconut, sunflower seeds, chopped nuts, granola)


  1. Preheat oven to 350 degrees. Line an 8x8 baking dish with parchment paper or foil.
  2. In a large mixing bowl, cream butter and maple syrup (or brown sugar, if using). Add in flax/water mixture and vanilla. Beat until well combined, scraping bowl between additions if necessary.
  3. In a separate bowl, whisk together flour, baking powder and salt. Mix into the butter mixture until evenly combined.
  4. Stir in the combination of mix-ins you've chosen. Pour the batter into the prepared baking dish, and smooth out the top.
  5. Bake for 30-40 minutes, until the top is golden and edges begin to pull away from the pan. Remove from the oven and cool on a rack. Once the bars have cooled, use the parchment or foil to lift them out of the pan onto a cutting board. Cut into bars for serving.

adapted from King Arthur Flour

granola cookie bar

granola cookie bar

granola cookie bar



11 Responses to Granola Cookie Bars

  1. These look fantastic – almost like a blondie kind of bar. As always, I love the whole grain flour, but I love how customizable these are too. I’ll be trying these at some point :)

    • Alison says:

      Heidi–blondie! That’s what I was trying to land on. I love how you can change up the add-in ingredients too.

  2. Can’t wait to try these – I love how adaptable they are and the use of flaxseed instead of egg!

    • Alison says:

      Anna, I love that it uses flax too. I need flexible when it comes to baking and changing up the filling combinations makes all the difference.

  3. Alana says:

    How lovely and rustic! Your photography is really nice.

  4. Kelley {mountain mama cooks} says:

    These look delicious. A cookie I wouldn’t feel guilty about eating for breakfast!

  5. Sarah says:

    Please clear something up for my addled mind – say I don’t have ground flax, can I use an egg? If so would I use a whole egg or just the yolk? Because at present I do have ground flax but I know sometime in the future I will be out and wondering!

    • Alison says:

      Sarah, I use ground flax and eggs interchangeably in recipes (depending on what I have around). Just use the entire egg when replacing it for flax.

  6. Shautel says:

    You say add vanilla but it’s not in the ingredient list…I will assume 1 teaspoon..

  7. nicole says:

    The directions state to add vanilla but there is not amount listed above with the ingredients. Can you advise on how much to add please? Thanks

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