We usually buy a bunch of nuts and seeds from the bulk bins and add some chocolate chips and call it a day, but sometimes I get suckered in by the fancier mixtures at the Farmer’s Market. My kids sampled a blend full of pecans, walnuts, almonds, brazil nuts, pine nuts, flaxseed, raisins, dates and loved it so I happily paid $8 and walked away. When my son graduated OIT, he food challenged all other nuts and was deemed not allergic to them, so I welcome any chance to keep them in his diet. Well, a month later, no one will touch the bag of deliciousness they begged me to buy. Not even a little bit over yogurt. What’s a mom to do? Chuck the whole thing? No way! Here’s what I did today, instead:


Hacker Granola Bars

Course Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12


  • 6 cups Granola Udi's has a great gluten free blend
  • 4 tbsp Coconut Oil
  • 1/2 cup Honey
  • 1 tsp Vanilla Extract


  1. Preheat oven to 300 degrees

  2. Pour bag of granola (6 cups) into a heat safe bowl.

  3. Warm coconut oil and honey in a saucepan until honey and oil are easily mixed and completely liquefied.

  4. Add vanilla (optional) to granola, then pour honey mixture into the bowl and stir until all granola is wet.

  5. Pour in granola and pat down into greased or oiled pan. I used my Pampered Chef brownie pan but a regular rectangular pan works fine.
  6. Cook for 20 minutes.

  7. Remove from oven and let completely cool before removing from pan. Voila! Homemade granola bars!


Even before kids it seemed I was always buying some yummy-looking granola and letting it sit in my pantry (now we know where my kids get it from…) without getting eaten. This is a great solution to use up what you have. No one ever lets a granola bar go bad. It’s provable fact.

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