Best 5 granola bar recipes for runners

It’s very important to stay hydrated while running and working out, so the phrase “drink enough water” jumps at you from everywhere. But why do we forget about the fuel for our bodies? I find it of just the same importance. So today I want to share my 5 most favorite granola bar recipes I use during or after my running sessions to get back the calories lost.

These granola bars are not only tasty and energy boosting, they are very easy made and need no baking. The other good news is they can be made gluten-free and from clean ingredients.

What you need to make these granola bars

It doesn’t take much kitchen equipment to cook these little tasty guys. Nevertheless you’ll need:

  • An oven pan about 9×9 inch or so. You can also use cake pans
  • Parchment for baking, this way it would be easier to take the bars out of the pan
  • Rolled oats, but only those that have to be cooked not less than 15 minutes! Don’t use instant once, they have no value
  • Coconut oil. You can use refined it you like, but I suggest unrefined
  • Nuts. I like to use almonds, pecans and hazelnuts
  • Dried berries or fruit you like. As for me I prefer cranberries, dates, bananas and dried apricots
  • Pinch of sea salt
  • Dark chocolate chips 75% cocoa
  • Peanut butter or almond butter (always better crunchy)
  • Maple syrup (or agava syrup). Maybe you might want to use honey but I like maple syrup best
  • Vanilla extract (if you like)

How to make granola bars

All the ingredients we use for our granola bars for runners are healthy and unprocessed. We also do not use oven to save every drop of wellness we have.

The steps will be almost the same for every recipe:

  • In a saucepan combine coconut oil, nut butter, vanilla extract and syrup. Melt them together
  • Simmer for 1-2 minutes. This part is important! If you don’t let it simmer, the bar’s ingredients won’t hold together
  • Remove the saucepan from heat and let it rest while you prepare the dry ingredients
  • Lay the form with parchment and fill with oats, nuts, dried berries and fruit, chocolate chips
  • Add oil-butter-syrup and mix it well together then use spatula to press the mixture. You might want to put some coconut oil on your spatula to prevent the ingredients from sticking. Press firmly for a couple minutes
  • Put the pan into the fridge for at least 4 hours before cutting into bars and tasting. It’s also better to store the bars in the fridge, rolled into the parchment paper

5 granola bars recipes

Chocolate Chip Granola

  • 1/2 cup maple syrup (150 g)
  • 1/3 cup coconut oil (75 g)
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1/2 cup almonds (coarsely chopped)
  • 3 cups rolled oats (280 g)
  • 1/4 cup mini chocolate chips (50 g)

Granola Bars With Fruit & Nuts

  • 1/2 cup maple syrup (150 g)
  • 1/3 cup coconut oil (75 g)
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1/2 cup chopped nuts (almonds, hazelnuts & pecans)
  • 1/2 cup dried fruit (cranberries & blueberries)
  • 3 cups rolled oats (280 g)

Espresso Granola Bars

  • 1/2 cup maple syrup (150 g)
  • 1/3 cup coconut oil (75 g)
  • 1 tablespoon instant coffee (add to syrup when simmering)
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 3 cups rolled oats (280 g)
  • 1/4 cup mini chocolate chips (50 g)

Peanut Butter Granola Bars

  • 1/2 cup maple syrup (150 g)
  • 1/3 cup coconut oil (75 g)
  • 1/3 cup natural peanut butter (85 g)
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1/2 cup chopped peanuts
  • 3 cups rolled oats (280 g)
  • 1/4 cup mini chocolate chips (50 g)

Almond Butter Granola Bars

  • 1/2 cup maple syrup (150 g)
  • 1/3 cup coconut oil (75 g)
  • 1/3 cup natural almond butter (85 g)
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 3 cups rolled oats (280 g)
  • 1/4 cup toffee bits

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