Honey Granola Bars


  • 1/2 cup 
    Pure Natural Peanut Butter, smooth, or other nut butter
  • 1/2 cup 
    BeeMaid Amber Honey


  • 1 1/2 cups 
    Rolled Oats
  • 1 cup 
    Raisins or Dried Cranberries
  • 1/4 cup 
    Desiccated Coconut , unsweetened
  • 1/2 cup 
    Almonds or other nuts , very roughly chopped
  • 1/4 cup 
    Pepitas, Pumpkin Seeds, or other seeds
  • 2 Tbsp. 
    White Sesame Seeds
  • 1/8 tsp. 
  • 1/2 tsp. 


Using a wooden spoon, mix the add-ins in a large microwaveable bowl.  You can substitute anything you’d like for the add-ins, as long as you make sure not to exceed 3 ½ cups, total.

Using a rubber spatula, mix the peanut butter and BeeMaid Amber Honey in a saucepan over medium heat until smooth. Once combined, turn the stove down to low. As soon as you start seeing little bubbles around the edges, cook for 5 minutes, stirring constantly scraping the base, until it is like a very thick caramel. You should be able to draw a path across the base and it holds before closing in on itself. 

Immediately pour honey peanut butter mixture over surface of the oat add-ins, mix with the wooden spoon.

Put a square piece of paper over a 20cm/8" square tin (no need to grease). Drop muesli mix in then spread right into the corners, using a combination of your hands and the wooden spoon. Firmer press = chewier bars.

Refrigerate 2 hours until firm then cut into 10 bars (cut in half, then each half into 5).

Storage: These Honey Granola bars will keep for at least 2 weeks in the fridge in an airtight container. Be sure to allow time for them to come to room temperature before eating as they are very hard when cold.