Granola bars are such an easy on-the-go, grab-it-on-your-way-out-the-door snack, but so many of the bars available at the store are packed full of artificial flavorings, processed ingredients, and loads of sugar. I’d much rather make my own, but I often run into two problems: 1. The bars are crumbly and fall apart. 2. I don’t eat a whole batch of bars quickly enough, and they end up turning stale and unappetizing. I eat granola bars as a “I’m running short on time” sort of deal, and typically only have 2 a week or so …but a pan of granola bars usually makes at least a dozen. Luckily, freezing my homemade granola bars fixes both of these problems! Since most recipes for homemade granola bars tend to be a little crumbly, eating them while they are still a little cold seems to work the best – the cold helps them hold together more. And because they are frozen, they last for far longer than they would if I left them on my counter.
How to Freeze Homemade Granola Bars:
1. Wrap each bar in plastic wrap.
2. Slide the wrapped bars into a freezer bag and squeeze out ALL of the air as you zip it closed.
3. Freeze until solid. If your freezer is fairly full like mine and you don’t have a flat spot available, put the bag on a cookie sheet. This will keep your bars from getting bent or broken as they freeze. Once they are frozen through, you can take out the cookie sheet.
4. Bars can be defrosted at room temperature, and only need an hour or two to thaw completely.