KC’s Granola Bars

Prep Time: 45 min | 15 min
Yield: about 1 dozen
  • 2 C Old fashioned oats
  • 1/2 C Unsweetened Coconut
  • 1 C Almonds (sliced, chopped or whole)
  • 1 C Cashews
  • 1 C Pepitas
  • 2 T Chia seeds
  • 1/4 C Ground Flaxseed or Flax-Chia blend
  • 1 C Dried Cranberries (or other dried fruit)
  • 2 T + 1/4 C Coconut Oil
  • 2 T + 1/4 C Honey
  • 2 t Vanilla, divided
  • 2 T Agave nectar
  • 1 Egg white
  • 1 T Cinnamon
January 10, 2015


Chefs are notoriously the worst eaters; sometimes we are so busy cooking for others we don’t have the time or energy to cook for ourselves!  Here at KC, we know that problem stretches further than our profession, and so, in an effort to fill our bodies with some healthy energy, we decided to create a recipe for granola bars.  They’re a quick snack that’s ready when you need it, full of fiber, protein, and omega-3 fatty acids.

We wanted a bar that was light and crunchy, because we’ve all had that protein snack that you have to chew endlessly and ends up leaving that strange taste in your mouth!  So we went to work developing a recipe that was reminiscent of the Nature Valley Granola bars: crisp, sweet, satisfying but most of all, healthy!  We used coconut oil mixed with agave and honey as a sweet binding for our mix of old fashioned oats, cranberries, coconut, cashews, toasted almonds, and chia seeds.  We hope you like this recipe for a guilt free snack, and feel free to substitute or add any ingredients you find tasty!


First, make the granola: Combine the oats, coconut, and nuts in a bowl.  In a small saucepan, heat 2 T coconut oil and 2 T honey until boiling.  remove from heat.  Add 1 t vanilla and cinnamon.  Pour over the oats and mix until well coated.  Transfer to a baking tray and place in a 350 degree oven, baking until brown.  Check the oats every 5 minutes until the mixture becomes golden brown.  Cool. Add the dried fruit, pepitas, ground flaxseed, and chia seeds.  Once cool, transfer to a large bowl.

In another saucepan, combine the rest of the coconut oil, honey, and agave.  Bring to a boil.  Remove from heat, stir in the vanilla.  Again, coat the oat mixture evenly.  Next, add in the egg white and mix thoroughly.  While the mixture is still warm, pat it into a greased baking pan about 1/4 inch thick.  Bake at 325 degrees for 10-15 minutes or until the bars are brown.  Cool, then break or cut into bars.  Enjoy!



Kathryn Wandrie is the head chef and co-owner of KC Catering. Though she is trained in French Classical Cuisine, she expands the boundaries of her culinary education by experimenting with new techniques, cuisines and methods. When she's not cheffing, you can find her on the family farm, spending time with family, or reading a good novel.

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