Raspberry Granola Bars

Recipe and photo contributed by Stephanie Deihl Yield:  24 bars
Prep Time:  10 minutes Cook Time:  1 hour

Raspberry Granola Bars

These bars are adapted from the wildly popular granola bars created by Joanne Chang at Flour Bakery in Boston. I added whole wheat flour for a slightly heartier bar and removed the nuts so they can be eaten at school, then added pepitas to retain some of the nutty flavor. These are great for an afternoon snack, a quick breakfast, or even a sweet after-dinner treat. Feel free to substitute other flavors of jam like strawberry or peach instead of raspberry.


1½ cups (136 grams) rolled oats

1 cup (140 grams) all purpose flour

¾ cup (98 grams) whole wheat flour

⅔ cup (148 grams) light brown sugar

⅔ cup (60 grams) shredded coconut

1 teaspoon kosher salt

¼ teaspoon ground cinnamon

2 sticks (227 grams) cold unsalted butter, each stick cut into 10 pieces

¼ cup plus 2 tablespoons (134 grams) honey

½ teaspoon vanilla extract

1½ cups raspberry jam

3 tablespoons pumpkin seeds

3 tablespoons flax seeds

3 tablespoons quinoa


  1. Preheat the oven to 350°F.
  2. Line the bottom and sides of a 13- x 9-inch baking pan with parchment paper.
  3. Place the oats, flours, sugar, coconut, salt and cinnamon in the bowl of a food processor and pulse 3 times to blend. Add the butter and pulse until the mixture resembles coarse meal, about 15 times. Transfer to a large bowl. In a small bowl, combine the honey and vanilla extract and microwave on high for 20 seconds. Stir well and pour over the dry ingredients, mixing to combine.
  4. Press ⅔ of the mixture (about 4 cups) into the baking pan. Refrigerate the remaining mixture. Place the pan on the middle rack of the oven and bake until golden brown, 25 to 30 minutes. Remove the pan from the oven. Stir the raspberry jam to loosen it up a bit, and spread on top of the baked layer of granola.
  5. Remove the uncooked granola from the refrigerator and add the pumpkin seeds, flax seeds, and quinoa. Stir to combine. Sprinkle the mixture evenly on top of the jam, pressing gently to adhere.
  6. Return the baking pan to the oven and bake until golden brown, 35 to 40 minutes. Remove from the oven and let cool for 2 hours before cutting into bars and serving. Leftover bars may be stored in an airtight container for up to 1 week.

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