Vermont Granola Bars

Perusing the aisles of Target and looking at the endless varieties of granola bars inspired me to try making them at home. Using my trusty King Arthur Cookie Companion, I made their “Vermont Granola Bars”. This is a slightly scaled down version of KA’s recipe. King Arthur uses a 15×18 inch pan, but these are made in an 8 inch square pan so that you get about 8 bars.

Vermont Granola Bar

Here’s a photo. Note the white streaks? Right before I patted them into the pan, I threw in some white chips. The white chips melted into streaks then set up again to make an even richer and more delicious bar.


Vermont Granola Bars

Small batch granola bars


Cooking time (duration): 35

Diet type: Vegetarian

Number of servings (yield): 6

Culinary tradition: USA (General)


  • 1 1/3 cups oats
  • 1/3 cup sunflower seeds
  • 1/4 cup coconut, shredded sweetened
  • 1/4 teaspoon salt
  • 1/3 cup almonds, roasted and coarsely chopped
  • 1/3 cup chopped apricots
  • 4 tablespoons butter
  • 2 1/2 tablespoons corn syrup
  • 1/3 cup maple syrup
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons white chips

Cooking Directions

  1. Preheat oven to 450 degrees F. Line an 8×8 inch baking pan with non-stick foil.
  2. Lay oats and sunflower seeds on a cookie sheet and toast for 5 minutes. Sprinkle coconut onto cookie sheet with oats and seeds; toast all for another 3-5 minutes or until coconut is aromatic and starts to brown around edges – keep an eye on it!. Place toasted oats/seeds/coconut mixture in a large mixing bowl; Stir in salt, almonds and apricots.
  3. Place butter, corn syrup, maple syrup and brown sugar in a saucepan. Turn heat to medium and stir to mix as butter melts. Place a candy thermometer in the saucepan and allow mixture to come to a gentle boil. Boil without stirring until mixture reaches 245 degrees F. on thermometer – a little over “soft ball” stage. Remove from heat. Stir vanilla into hot syrup, then pour syrup into mixing bowl with oat mixture and stir to combine. At this point, you may want to throw in some white chips. They’ll melt, but just let them do their thing and don’t stir the melted chips into the batter.
  4. Press tightly into the foil lined pan. Bake for 5 minutes. Without removing from pan, Score into 9 squares or 6 rectangles while still warm. At this point, the bars will be hot, crumbly and soft. Let them cool completely. When they are cool, lift parchment and remove from pan. They should be pretty firm at this point, but if you would like them to be even firmer, place them in the refrigerator.

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  1. Maureen says

    Oooh, I can’t wait to make these. For some reason I am obsessed with snacking on the Nature Valley Fruit and Nut Trail Mix bars. I guess it is at least one thing that doesn’t melt entirely in the car while it sits in the sun. I have all the ingredients on hand – so no excuses. 🙂

  2. Judi says

    Yum! This past year I found out I had an oat intolerance, so no more oats or oat filled yummies for me…. They look good though!

  3. Anna says

    Randi, I guess compared to other richer cookies, they are okay.

    Maureen, you could do a Hazelnut & Butterscotch chip version!

    Judi, sorry to hear about your oat intolerance. That’s a new one to me, but I believe it.

  4. says

    luv archer farms (thx for the link!). luv that king arthur book too. i’m just full of luv for cookie madness today

  5. says

    Ooh! Thank you for sharing these! Dh will love them!

    I love Archer Farms gourmet popcorns…my little Target addiction. 😉

  6. says

    I had the same thought as Randi. Although granola has good ingredients, the dried characteristic of most of them make them high in sugar. No matter how healthy the ingredient, having a lot of sugar isn’t great. BUT these don’t have much added sugar and look like they are good. I’ve never made granola but may have to try my hand.

  7. Anna says

    tg and Erika, I’m glad you all understand why I love Archer Farms. What a great store brand. Their salsa is good too.

    Claire, these are really easy to make. Using the candy thermometer is a bit intimidating, but it’s not big deal. I think the mixture boils for about 3 minutes and reaches firm ball stage. I might try making these again without the candy thermometer.

  8. Annie says

    Hi Anna – it’s been a while!
    Oh my god – have you had a LaraBar? If so, what’s your take? They are my latest obcession. I’m just poking around Cookiemadness to see if you’ve cracked this recipe yet. It seems pretty simple…

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