These granola bars are the perfect grab-and-go snack for birding hikes especially, because they are pretty crumbly and are best eaten outside or over a plate.
This isn't my own recipe, but one that I originally found on myhumblekitchen.com and have since adapted for my own use.
Tasty Granola Bar Recipe
1 2/3 cups uncooked rolled oats
1-2 tablespoons brown sugar (depending on how sweet you like your bars)
1/3 cup whole wheat or all-purpose flour
1/2 teaspoon salt
1/2 cup pecans, roughly chopped
2 tablespoons chia or flax seeds
2 tablespoons sesame seeds
1/4 cup pumpkin seeds
1/4 cup cacao nibs or chocolate chips
1/4 cup maple syrup
1/4 cup olive oil
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F. Line a 9x9 inch baking pan with parchment paper.
2. Combine oats, brown sugar, flour, salt, pecans, seeds, and cacao nibs/chocolate chips in a large mixing bowl. Add maple syrup, olive oil, and vanilla extract to a liquid measuring cup and stir. Pour over the dry ingredients and mix very well.
3. Pour about half of the mixture into your prepared 9x9 baking pan (if you have two 9x9 pans, by all means use both of them! Pour half of the mixture into each pan. I don't have two of those pans, so I'm simply writing the directions the way I do them). Press down firmly with your hands.
4. Bake for 20-25 minutes or until the top is golden brown. Take out of the oven and lift out of the pan by the corners of the parchment paper. Set on a wire rack to cool for 10 minutes. Meanwhile, repeat steps 3 thru 4 with the rest of the mixture.
5. Once the bars are cool (this is very important; do not attempt to cut your bars until they are completely cooled! Otherwise they will crumble), cut them into whatever size you'd like. If some break, don't worry; this is normal and they will still taste just fine. They keep for up to a week in the fridge.