Ayurvedic Granola Bars

By Angela Glaz

500 Hour E-RYT and Founder of Eka Yoga

Eating right, in general, is hard. Eating right for your body type is even harder. Food should be enjoyable and delicious, not stressful. Ultimately, a happy belly is a happy you.  Below you'll find a simple granola bar recipe that can be easily modified to please your dominant dosha.  


  • 2 1/2 cups old fashioned rolled oats
  • 1/2 cup roughly chopped nuts (Vata: Almonds, Pitta: Peeled almonds & coconut, Kapha: Almonds)
  • 1/3 cup honey
  • 1/4 cup unsalted butter
  • 1/4 cup dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon seeds (Vata: Flax, Pitta and Kapha: Flax, pumpkin, & sunflower)
  • 1/4 teaspoon kosher salt
  • 1/4 cup coarsely chopped dried fruit (Vata: Apricots, Pitta: Raisins, Kapha: Cranberries)
  • 1/4 cup dark chocolate chips (Pitta and Kapha only)


  1. Heat oven to 350 degrees F. Line bottom of a 9-inch square pan with parchment paper. Then lightly spray the parchment with cooking spray.
  2. Combine the oats and roughly chopped almonds to a small baking sheet then bake 7-10 minutes until lightly toasted. Transfer to a large bowl.
  3. While the oats are toasting, combine the butter, honey, brown sugar, vanilla extract seeds, chia and salt in a small saucepan over medium heat. Cook until butter melts and the sugar completely dissolves, making sure to stir occasionally. Pour the butter mixture over the toasted oats and almonds and add the cranberries and golden raisins. Mix well. Let cool for 15 minutes then add the mini chocolate chips. Stir to combine.
  4. Transfer the oat mixture to prepared pan. Using a rubber spatula firmly press the mixture into the pan until the mixture is in a uniform layer. Scatter remaining a few extra tablespoons of mini chocolate chips over the granola bars and use the same rubber spatula to gently press them into the granola so they stick. Transfer the entire pan to the refrigerator and chill for 2 hours.
  5. After the granola has cooled completely, gently lift it out of the pan using the parchment paper as handles and cut it into squares or bars. Serve as needed.