• 2 cups old-fashioned oatmeal (gluten-free)
  • 1 cup sliced almonds
  • 1 cup shredded coconut, loosely packed
  • 1/2 cup raw or toasted wheat germ
  • 3 tablespoons unsalted butter
  • 2/3 cup honey
  • 1/4 cup light-brown sugar, lightly packed
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon Kosher salt
  • 1/2 cup Made in Nature Organic Dried Pineapple, chopped
  • 1/2 cup Made in Nature Organic Banana, chopped
  • 1/2 cup Made in Nature Organic Dried Dates, chopped

Wow the kids by packing soft, chewy homemade granola bars in their lunchboxes instead of a dry store-bought bar. This recipe is as easy to bake as a dozen cookies—and just as fun for the kids to help with in the kitchen.

  1. Preheat oven to 350 degrees.
  2. Butter an 8- by 12-inch baking dish and line it with parchment paper.
  3. Toss oatmeal, almonds, and coconut together (if your wheat germ is raw, toss that in now as well. If it's already toasted, you'll add it next) on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl. If you're using toasted wheat germ, stir it in now.
  4. Reduce the oven temperature to 300 degrees. Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan, and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture.
  5. Add the bananas, dates, and pineapples (or any of your favorite dried fruits), and stir well.
  6. Pour the mixture into the prepared pan. Wet your fingers with water, and lightly press the mixture evenly into the pan.
  7. Bake for 25 to 30 minutes, until a light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.