Homemade Granola Bars



by Jessica at SEE Salt

Chewy, salty, sweet, hearty granola bars. Are we the only ones who stand in the breakfast-bar aisle looking for the perfect one—only to bring home ten different kinds that all turn out to be too sweet, processed, and just unsatisfying? The solution: make your own!

We chose to load ours with pistachios, dried apricots, and chia seeds. They are so yummy and packed full of nutrition. Here’s how to do it yourself…

1 1/2 cup old fashioned oats
1/2 cup rice krispies
1/4 pistachios
handful of dried apricots
1/2 cup shredded coconut
1/2 tsp chia seeds
3 tablespoons of butter
2/3 cup honey
1/4 cup brown sugar
1 1/2 teaspoon vanilla extract

Cacao Chocolate Drizzle
1/2 cup cacao chocolate chips
1 1/2 tbsp coconut oil
splash of coconut milk


Pre-heat oven to 350°.

In a large mixing bowl, add rice krispies, coconut, dried fruit, and pistachios.
In a skillet on medium heat, melt 3 tablespoons of butter. Toast oats and add to mixing bowl with other dry ingredients.
In sauce pan, combine honey, butter and vanilla. Bring to a simmer. Pour sauce over and fold into dry ingredients.
Line a 9 x 13 baking pan with parchment. Press mixture firmly down and against edges of pan. It’s okay if they don’t match up perfectly.

Bake for 15-20 minutes. While baking, make chocolate drizzle.

Cacao Chocolate Drizzle
Create a double broiler by filling a small pot with water and bring the water to a boil.
Place another bowl balanced on top and add cacao chocolate chips, coconut oil, and milk.
Stir frequently until melted.


When cool, slice with a sharp, serrated knife.

Drizzle cacao chocolate over the bars. Sprinkle with chia seeds and sea salt. And place in fridge to harden the chocolate.


Thank you so much, Jessica! 

SEE Salt is created by Jessica with her mom Terri, who has always taught her the confidence to create. Together they love to play in the kitchen and hug n’ kiss on Jessica‘s two little babes, Caroline and Benjamin.

P.S. In addition to creating gorgeous recipe videos for her own site, Jessica contributes recipes to Hither and Thither on a regular basis—some original and some from SEE Salt. See her most recent, a Pear & Blackberry Galette

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