Chewy Granola Bars

Arlyn Osborne
Arlyn Osborne
September 12, 2022
Homemade granola bars are the perfect healthy snack to take with you wherever you go. The steam function of the Anova Precision Oven gives these granola bars a crunchy golden exterior and a soft chewy interior. After baking, the granola must cool in the pan until just barely warm on top. If the granola cracks when you lift it from the pan, don’t worry! Simply press it firmly back together. Using a very sharp knife to cut the granola bars will create clean lines and prevent crumbling. These bars can be stored at room temperature, but will firm up even more if kept in the refrigerator. Feel free to swap in your favorite nuts, dried fruit, and nut butters.
Serves
8
Prep Time
00:10
Cook Time
00:20
0
11
Ingredients
2 cups (200g)
old-fashioned oats
½ cup (60g)
sliced or chopped almonds
½ cup (60g)
chopped pecans
½ cup (40g)
unsweetened coconut flakes
½ cup (70g)
raisins
½ cup (170g)
honey
½ cup (130g)
organic creamy peanut butter
1 tsp
vanilla extract
¼ tsp
kosher salt
Steps

1. Preheat Oven and Prepare Pan

Rack
Lightly grease an 8-inch pan and line with parchment paper so there is overhang on two sides.
Sous Vide Mode: Off
Steam: 25%
Temp: 320°F
Heat: Rear

2. Combine Dry Ingredients

In a large bowl, stir together the oats, almonds, pecans, coconut flakes, and raisins.

3. Heat Wet Ingredients

Add the honey, peanut butter, vanilla, and salt to a small saucepan and cook over medium heat until warmed, slightly thinned, and combined, 2 minutes.

4. Combine Granola Mixture

Pour the warm honey mixture over the oat mixture and mix thoroughly with a dinner fork until well combined.

5. Bake

Rack
Pour the mixture into the prepared pan and press firmly into an even layer using a flexible spatula. Bake until golden brown, 20 minutes.
Sous Vide Mode: Off
Steam: 25%
Temp: 320°F
Heat: Rear
00:20 Timer

6. Cool

Cool granola in the pan set on a wire rack for 1 hour. They should just barely be warm on top.

7. Slice

Using the overhanging parchment, lift the granola onto a cutting board. If it cracks, press it firmly back together. With a sharp knife, cut in half into two equal rectangles. Cut each rectangle into 4 bars. Firmly compress each bar by hand to reinforce the shape.

8. Serve and Store

Store in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or in the freezer up to 3 months. Serve chilled or at room temperature.
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