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Whitewater Cooks Granola Bar Recipe

Hearty and filling, these granola bars from Whitewater Cooks are easy to make and one of my favourite hiking trail snacks that I carry around in my backpack all summer long.

Whitewater Cooks granola bars stacked on counter

I halve the recipe and swap chocolate chips for white chocolate chips and cranberries for raisins. But here's the full recipe just as they intended it to be.


1 cup butter (softened at room temp)

1 ½ cups peanut butter*

1 ½ tbsp vanilla

2 cups brown sugar

1 cup corn syrup

6 cups oats

1 cup coconut, toasted

1 cup sunflower seeds, toasted

1 cup sesame seeds, toasted

2 cups chocolate chips (or 1 cup raisins and 1 cup chocolate chips) (or white chocolate chips and cranberries!)


In a skillet, toast coconut, sunflower seeds and sesame seeds and set aside to cool.

In a large mixing bowl, cream together butter, peanut butter, vanilla and brown sugar. Add corn syrup and then mix in remaining ingredients. Press into greased 12×18 inch cookie sheet. Bake in a 350F oven for approximately 20 minutes or until golden brown.

Let cool slightly and cut while still warm.

Happy hiking and eating granola bars on the trail!

Whitewater Cooks granola bars in glass jar on counter


*I've tried subbing Kraft PB for a nut butter but it makes the granola bars harder, as in not chewy (struggling with words here).

I also do ease up a little on the amount of sugar I put in and it doesn't seem to make much of a difference and a friend once substituted half the corn syrup for honey and she thought it was just fine. Some things to experiment with.

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