Don’t Call Me a Granola Bar

Think this is your average wholesome, play-it-safe snack?

Think again.

This isn’t a granola bar.
This is Granola Brittle — crunchy, bold, and unapologetically loud.
The kind of snack that makes an entrance and doesn’t ask for permission.

Forget soft and chewy. This is the sharp, shattering cousin of the snack world — more “peanut brittle at a punk show” than “hiking trail companion.” Except there’s no corn syrup. No regrets. Just pure pantry chaos turned genius.

WHAT MAKES IT SNAP

The trick?
Maple syrup + a touch of honey + a hot, fast bake.
Spread it thin, caramelize those edges, and wait for the snap.

INGREDIENTS

(aka: everything I had left in the pantry)

  • Unsweetened coconut flakes

  • Organic instant oats

  • Pumpkin seeds (pipitas, if you’re fancy)

  • Chia seeds (for fiber + Omega 3s, if you need an excuse)

  • Chopped walnuts

  • Dried blueberries

  • Raisins

  • Sea salt

  • Maple syrup + honey to coat

No measuring here. This is intuitive cooking — grab the last handful of everything and toss it in.

INSTRUCTIONS

  1. Preheat oven to 375°F.

  2. In a large bowl, mix all dry ingredients.

  3. Add just enough maple syrup and honey to coat everything evenly. Don’t drown it.

  4. Spread the mixture super thin on a parchment-lined baking sheet.

  5. Bake until it’s golden, bubbling, and the edges start to caramelize (about 10–15 mins, but keep an eye).

  6. Let it cool completely — this is what makes it brittle, not bendy.

  7. Break into jagged, beautiful shards.

  8. Store in an airtight jar unless you want a granola bar tomorrow. (Still good. Just not what this is.)

FINAL WORD

This isn’t your grandma’s granola.
It’s not here to be polite.
It’s granola with an edge — and just like you, it knows exactly who it is.

Suzanne MooreComment