Crunchy Nut-Raisin Granola Bars

Munching a granola bar during training it’s one of the best things in the world. They're crunchy, delicious, and packed with energy that can propel you throughout your routine. 
Granola bars are evidence that sportman also enjoy a good snack, it’s not only about sweat and tears.  
I have to confess, I’ve tried almost all granola bars available on the market, and I have some favorites.
However, there’s nothing quite like making your own. My absolute favorite homemade granola bar is this Crunchy Nut-Raisin bar.
The “core” of these bars is made of oats, wheat bran, raisins and honey.
I used almonds, walnuts and flaxseeds but those can be swapped with any other kind of nuts/seeds you have at home.



A food processor, a couple of pulses: eggs, honey and some PB and you’re ready to go.



15 minutes in the oven and, voila’, these awesome crunchy Nuts & Raisins Granola Bars are ready.



Friendly advice: if you plan on bringing them on a hike with friends; pack also some for them. There's nothing that impresses more your buddies than homemade granola bars!



Crunchy Nut-Raisin Granola Bar Print this Recipe!
Adapted from California Raisins

Ingredients

1 cup / 3.6 oz / 100 gr rolled oats
1 cup /  2.1 oz / 60 gr  wheat bran
1 cup / 6.3 oz  / 180 gr raisins
½ teaspoon salt
2 eggs
¼ cup honey
¼ cup peanut butter
1 tsp vanilla
½ cup almonds, walnuts, and flaxseeds

Directions

Preheat oven to 350° F (175° C). Spray a wide pan with cooking spray.
Place raisins in food processor and pulse until chopped. It will get pretty sticky but don’t worry about this.
Add the rolled oats, wheat bran and salt in the food processor and give few pulses until mixture is finely chopped and incorporated.
In a large bowl whisk together eggs, honey, vanilla and peanut butter.
Add the oat mixture and stir until combined.
Add the nuts/seeds to the mixture. They can be either whole, chopped up or ground (any solution works, as you prefer!)
Spread the mixture in prepared pan and bake for 15 minutes or until edges are slightly golden.
Before slicing into squares let cool completely (otherwise the bars will tend to crumble).


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