Seed oat and flaxseed granola bars

Packed with protein, fiber and nutrients, these crunchy oat and flaxseed granola bars are chewy and delicious with the perfect amount of sweetness.

Grab a seedy oat and flax granola bar.

Homemade granola bars are a fabulous way to pack whole grains, seeds, fiber, protein and nutrients into one quick snack. The best part? They’re portable and packed with energy to get you through a long car ride, a day at the beach, or a 10-hour work day! My bars are always changing based on what nuts and dried fruit I have around the house, but the core of my Seedy Oat and Flax granola bars stays the same to provide that energy and satisfaction. As with many of my recipes, the method is more important than the ingredients themselves.


  • Oats: A fantastic source of fiber and iron, I like to use oatmeal.
  • Chopped Nuts or Seeds: I like to use a mix of whatever I have on hand. Walnuts, pecans, almonds, pumpkin seeds or sunflower seeds.
  • Linseed: Mostly tasteless, but adds very important omega-3 fatty acids.
  • wheat germ: Another mostly tasteless supplement, another great source of fiber and B vitamins, and toasts nice and crunchy.
  • Grated wheat biscuits: Made from whole grains and delicious as a bowl of granola in the morning, it’s packed with antioxidants and fiber.
  • Dried fruits: Adds natural sweetness to the bars and one more ingredient you can use what you have, I used dried cherries, dates and apricots.
  • Cinammon: Sweet and warm, cinnamon adds a new layer of flavor to the granola bar.
  • eggs: Packed with protein and ties the bars together.
  • Vanilla: Enhances the sweetness of fruit and other ingredients.
  • Honey: Together with the fruit, it gives the bars a natural sweetness.
  • Chocolate Chips: I prefer to use semi-sweet or dark mini chocolate chips in the bars.
  • Salt: A natural flavor enhancer that helps balance the bars.

How to make shoddy granola bars from oats and flaxseed

Adding oats and wheat germ to the baking sheet

Start your shoddy oat and flax granola bars by placing your chopped nuts and seeds, oats, and wheat germ on a baking sheet and toasting in the oven at 350 for about 10 minutes.

Spread grains to toast in oven

Roasting your nuts and grains releases the natural oils and enhances the flavor so you don’t have to add oil or extra sweetener!

Put the dried fruit in the food processor

Once out of the oven, place the toasted oat mix in a food processor with your choice of dried fruit, shredded wheat, cinnamon, and salt.

Pulsating oat mix with dried fruit

Pulse until smooth and fully blended.

Put honey in large bowl

Then, in a large bowl, crack the 4 eggs and drizzle in the honey and vanilla.

Whisk eggs in a large bowl

Whisk together until eggs are beaten and fluffy.

Add oat mixture to egg

Then stir in your oat and fruit mixes.

Adding chocolate chips to a large bowl

Finally, stir in the mini chocolate chips until fully combined.

Spread the oat and flaxseed mixture in a casserole dish

Pour the mixture into a prepared baking dish and press to smooth the granola mixture together. Slide back into the oven and bake for about 25 minutes.

Liz cuts shabby oat and flax granola bars.

Remove from the oven and allow to cool completely, then cut into bars with a knife or pizza cutter.

Eat them at home or take them with you on the go and enjoy your Seedy Oat and Flax Granola Bars! Store them at room temperature or in the fridge in an airtight container for up to a week.

Frequently asked Questions:

What is the best binder for granola bars?

If you don’t want to bake them, honey can work great for binding your granola bars! Otherwise, as with anything baked, eggs work well.

Are granola bars healthy?

Homemade granola bars are usually very healthy, but be careful with store-bought ones. They can often contain the same amount or even more sugar than candy.

IS muesli a wheat or an oat?

Most muesli is made from oats and nuts, but can often contain other grains as well. However, you can make wheat-free granola to be gluten-free.

Nutty granola bars made from oats and flaxseed.

More snacks

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Liz eats shabby oat and flaxseed granola bars.

Feel free to change up this recipe as much or as little as you like. I made these bars with dried apricots, dates and prunes. I’ve made them with and without chocolate chips (I’m sure you can’t imagine which tasted better). However you prepare them, my Seedy Oat & Flax Granola Bars will satisfy you and your family.

No fork required.

Oat and Flaxseed Bars

Seed oat and flaxseed granola bars

Packed with protein, fiber and nutrients, these crunchy oat and flaxseed granola bars are chewy and delicious with the perfect amount of sweetness.

PREPARATION: 10 minutes

COOK: 25 minutes

IN TOTAL: 35 minutes

Servings: 24 bars

  • 2 cups Oats
  • 2 cups chopped nuts/seeds ((walnuts, almonds, pecans, pumpkin seeds, etc.))
  • 2 tablespoon linseed
  • 2 tablespoon roasted wheat germ
  • 3 C large shredded wheat biscuits (or 2 squares)
  • 2 cups dried fruit ((cherries, dates, apricots, raisins, etc.))
  • 1 teaspoon Salt
  • 1 teaspoon Cinammon
  • 4 eggs
  • 2 teaspoon Vanilla
  • Cup Honey
  • Cup chocolate chips
  • Preheat oven to 350 degrees.

  • Spray a 9×13 pan with nonstick spray and set aside.

  • Spread the rolled oats, nuts, seeds and wheat germ on a baking sheet and toast in the oven for 10 minutes, turning once halfway through. Set aside to cool.

  • In a food processor, pulse the toasted oat mixture with the shredded wheat, salt, cinnamon, and dried cherries until smooth.

  • In a medium bowl, whisk eggs with vanilla and honey. Add the oat mixture and stir until combined.

  • Stir in the chocolate chips and pour the mixture into the pre-sprayed pan.

  • Flatten the granola mixture and bake for 25 minutes. Allow to cool completely before cutting into bars.

Tip: Refrigerate overnight and then cut into bars with a pizza cutter. Individually wrapped in plastic for an easy grab and go breakfast or snack later in the day. Recipe adapted from Dr. oz show

Calories: 219kcalCarbohydrates: 29.8GProtein: 4.3GFat: 9.7GSaturated Fatty Acids: 2GPolyunsaturated fat: 7.5GTrans fats: 0GCholesterol: 31mgSodium: 113mgFiber: 4GSugar: 11.5G

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