Granola Bars

Granola Bars are the perfect grab-and-go snack, packed with wholesome oats, nuts, and just the right amount of sweetness. They’re easy to make at home, endlessly customizable, and far more delicious (and nutritious) than store-bought options.

Why You’ll Love This Recipe

These homemade granola bars are chewy, satisfying, and made with simple pantry ingredients. They’re perfect for breakfast, school lunches, road trips, or a mid-afternoon pick-me-up. You can tailor them to your taste—whether you want them nut-free, loaded with chocolate chips, or boosted with seeds and dried fruit. Best of all, there’s no baking required.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Rolled oats
• Honey or maple syrup
• Peanut butter or almond butter
• Brown sugar (optional, for extra sweetness)
• Vanilla extract
• Salt
• Mini chocolate chips (optional)
• Chopped nuts (almonds, walnuts, pecans)
• Dried fruit (raisins, cranberries, apricots, etc.)
• Chia seeds or flaxseeds (optional)

directions

1. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium saucepan over low heat, combine honey (or syrup), peanut butter, brown sugar (if using), and salt. Stir until smooth and melted.
3. Remove from heat and stir in vanilla extract.
4. In a large bowl, mix oats, nuts, dried fruit, and seeds. Pour the warm mixture over and stir to combine.
5. Fold in chocolate chips once the mixture has slightly cooled.
6. Press the mixture firmly and evenly into the prepared pan. Use the back of a spoon or your hands with parchment paper to press down tightly.
7. Chill in the refrigerator for at least 1 hour to set.
8. Lift from the pan using the parchment, then slice into bars.

Servings and timing

This recipe makes about 10–12 bars and takes approximately 1 hour and 15 minutes total (15 minutes prep, 1 hour chill time).

Variations

• Nut-free: Use sunflower seed butter and omit nuts.
• Chocolate lover’s: Add cocoa powder to the base or drizzle with melted chocolate.
• Tropical version: Use dried pineapple, coconut flakes, and macadamia nuts.
• Protein boost: Stir in protein powder or add extra seeds.

storage/reheating

Store granola bars in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks. For longer storage, freeze for up to 3 months—just thaw a few minutes before eating. No reheating is necessary.

FAQs

Are these granola bars chewy or crunchy?

This recipe yields chewy granola bars. For crunchier bars, bake them at 350°F for 10–15 minutes after pressing into the pan.

Can I make them vegan?

Yes, use maple syrup instead of honey and a vegan nut butter.

Can I use quick oats?

Rolled oats are best for texture, but quick oats can work in a pinch. Avoid steel-cut oats.

How do I keep them from falling apart?

Be sure to press the mixture very firmly into the pan and chill for at least an hour before slicing.

What kind of nut butter works best?

Natural peanut butter, almond butter, or cashew butter all work great. Just make sure it’s smooth and well-stirred.

Can I reduce the sugar?

Yes, you can skip the brown sugar and slightly reduce the honey or syrup, but keep enough binder to hold the bars together.

Are these bars gluten-free?

Use certified gluten-free oats and check all other ingredient labels to ensure they’re gluten-free.

Can I add seeds?

Absolutely—chia seeds, flaxseeds, sunflower seeds, or pumpkin seeds all work well.

How do I keep chocolate chips from melting?

Let the mixture cool slightly before stirring in the chips to prevent melting.

Can I double the recipe?

Yes, double the ingredients and use a 9×13-inch pan for a larger batch.

Conclusion

Granola Bars are an easy, versatile snack that you can make at home with ingredients you trust. With endless mix-in options and no baking required, they’re a quick win for busy mornings, school lunches, or afternoon energy boosts. Once you try this homemade version, you may never go back to the store-bought kind.

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