Chia Seed and Pecan Granola Bar Recipe

I’ve been looking for easy ways to increase fiber and protein in my diet, and I LOVE having a granola bar for breakfast every day, but I’m not wild about the cost of buying pre-baked ones – so I started experimenting with making my own recipe.

Chia Seed and Pecan Granola Bar Recipe
Chia Seed and Pecan Granola Bar Recipe image courtesy of Pixabay

Chia Seed and Pecan Granola Bars

These crunchy Chia Seed and Pecan Granola Bars are a little labor-intensive to make, but my family really loved them! They have the sweetness of a cookie and the healthful goodness of a high-quality protein and fiber bar without the high cost of store-bought protein and fiber bars.

One great thing about this recipe is – it’s so easy to change and adapt to meet your family’s preferences. So, if you’re feeling like munching on some sweet and nutritious treats, gather up your ingredients and kitchen products for baking, and let’s get started!

Ingredients for Chia Seed and Pecan Granola Bars

  • 7 cups rolled oats (This is basically an entire 18-ounce container of oats)
  • 1 cup chopped pecans
  • 1/2 cup chia seeds
  • 1/2 cup oil
  • 1 teaspoon salt
  • 3/4 cup honey
  • 3/4 cup brown sugar
  • 1-1/2 tablespoons vanilla
  • 2-1/2 teaspoons cinnamon
  • Cooking oil spray

Steps for Making Chia Seed and Pecan Granola Bars

  1. Preheat oven to 375-degrees.
  2. Mix the first 5 ingredients together in a large mixing bowl.
  3. Spread the mix on a large 18×13-inch baking sheet. (If you don’t haveĀ  a large baking sheet, divide the ingredients in half and spread them out on a smaller baking sheet, but consider reducing the oven temperature by 25-degrees because it will be spread out thinner.)
  4. Stir the ingredients on the baking sheet every ten minutes for a total of 20-25 minutes.
  5. Pull the baking sheet (or sheets) out of the oven and turn the temperature down to 300-degrees.
  6. Pour the baked oats, nuts and chia seed mix back into the large mixing bowl. (This step was, for me, kind of awkward because it was hard to hold the big baking sheet steady enough to pour the food into the baking dish.)
  7. Put a saucepan on the stovetop and pour the honey and brown sugar in it.
  8. Set the burner to the medium heat setting and start stirring.
  9. Keep stirring for 5 minutes to make sure the sugar is completely dissolved in the honey.
  10. Quickly pour the vanilla and cinnamon into the sweet mix and stir thoroughly.
  11. Pour the sweet mix over the oat mix and stir until the oats, nuts, and chia seeds are coated with the sweet honey mix.
  12. Lightly coat the baking sheet with cooking oil spray.
  13. Press the granola mix into the baking sheet as tightly as you can.
  14. Bake for 30-35 minutes. (When this gets to about 25 minutes it’s a good idea to check it every few minutes because once the honey and brown sugar mix start baking, they scorch easily and your granola bars can end up with a burnt flavor.
  15. Let this cool for 10-minutes, then cut into the desired portions.
  16. Be sure to cut them before they’ve been out of the oven for 15-minutes, though, because they’re super tough to cut if they cool longer than 15 minutes.
  17. Portions: I cut them into 18 bars because this is what I have for breakfast and I want it to be comfortably filling – but you could go much smaller or bigger depending on your needs. If I were making them for snacking purposes, I would cut them much smaller than I do when making them for a meal replacement.

These high-protein, high-fiber Chia Seed and Pecan Granola Bars can be stored covered for up to 2 weeks at room temperature. (I put them in snack bags for convenience.)

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