Homemade KIND bars are homemade granola bars that are actually healthy. They’re easy to make, too, with nuts, seeds, dried fruit, and any other add-ins you fancy (coconut, anyone?). Gluten free. Low sugar. For breakfast or any other time of day.
*Why You Can't Use Honey, Maple Syrup, or Agave Nectar In Homemade KIND Bars
“Before you start making plans to substitute your favorite brand of agave nectar, honey, or maple syrup for the speciﬁed syrups,” says the creative genius who created these homemade KIND bars, “it will not work. Instead of a stack of bars, you will have a pile of crumbles. I could go into a lengthy chemical discussion about the structure and properties of various sugars, but I won’t (which will simultaneously disappoint my retired chemist father and please my editor). Just trust me on this one.” That’s all the caution we need to hear.
Homemade KIND Bars
- Quick Glance
- 15 M
- 35 M
- Makes 10 bars
Preheat the oven to 325°F (163°C). Line an 8-inch (20-cm) square baking pan with foil or parchment paper and spray with nonstick cooking spray.
In a large bowl, stir together the nuts or seeds, cereal, and dried fruit. Add the syrup and salt (if using) to the nut mixture and stir until evenly coated.
Transfer the mixture to the prepared pan. Place a large piece of parchment paper, wax paper, or plastic wrap atop the bar mixture and use it to spread, ﬂatten, and very ﬁrmly press the mixture evenly into the pan. Discard the paper or plastic.
Bake for 17 to 20 minutes, or until slightly browned at the edges but still somewhat soft at the center. Let cool in the pan on a wire rack for 20 minutes.
Using the liner, lift the mixture from the pan and transfer to a cutting board. Cut into 10 bars. Let cool completely. (You can tightly wrap the homemade KIND bars individually in plastic wrap and store at room temperature for up to 3 days, in the refrigerator for up to 2 weeks, or in the freezer in an airtight container for up to 1 month; if frozen, let thaw at room temperature for about 1 hour prior to biting into it.) Originally published January 3, 2014.
Homemade KIND Bar Variations
- Apple Pecan KIND Bars
Use chopped dried apples for the fruit, pecans for the nuts, and 3/4 teaspoon ground cinnamon along with the syrup.
- Very Nutty KIND Bars
Omit the dried fruit and increase the total amount of nuts to 2 cups.
- Seeds KIND Bars
Omit the dried fruit and use 2 cups raw toasted seeds (e.g. pumpkin seeds, sunflower seeds, hemp seeds, sesame seeds) in place of the nuts.
- Almond Apricot KIND Bars
Use chopped dried apricots for the fruit, 1 1/4 cups almonds for the nuts, and 1/4 cup unsweetened flaked or shredded coconut. Add 2 teaspoons finely grated orange zest or lemon zest along with the syrup.
- Coconut Almond KIND Bars
Use unsweetened flaked or shredded coconut for the fruit and almonds for the nuts. Add 3/4 teaspoon almond extract along with the syrup.
- Ginger Sesame KIND Bars
Use 1 cup almonds or cashews and 1/3 cup sesame seeds for the nuts and seeds and chopped dates for the fruit. Add 1 teaspoon ground ginger along with the syrup.
Recipe Testers' Reviews
These homemade granola bars were awesome—not too sweet and loaded with crunchy-chewy goodness. Think KIND bars at just a fraction of the cost. The kids devoured my first batch as lunchbox snacks, so I'll be making more this week, trying a few new flavor combinations in the process.
I love that this recipe is really just a ratio. Keep your nut to cereal to fruit ratios in check with the binder (in my case, brown rice syrup), and you can get as creative with these bars as you wish.
I made mine pretty simply the first time with a combination of pecans and cashews, raisins and craisins, and puffed brown rice cereal. With the dried figs and apricots, hazelnuts, coconut, and pepitas (pumpkin seeds) I have in the pantry, the possibilities are endless.
We loved these homemade KIND bars and I know I'll be making these again and again in many variations. They're quite easy to make and so much better than the ones I've tried from the store.
At first I thought the bars weren't going to hold together, but I let them cool just a little longer than 20 minutes before cutting and they did quite well. I think any longer and they would have crumbled, any shorter and they would have fallen apart. Using foil to line the pan worked perfectly to lift the cooled bars, and the plastic wrap sprayed with cooking spray worked wonderfully to help press the bars into the baking dish.
I used light corn syrup and toasted brown rice cereal; cashews, sunflower seeds, pecans, and almonds for the nuts; and for the dried fruit I used apricots and mango. I omitted the salt.