Homemade Granola Bars Recipe
Perfectly chewy, a little crunchy, and just sweet enough, these homemade granola bars are a wholesome snack you can feel great about. Loaded with oats, nuts, seeds, and a touch of chocolate, they’re easy to make and incredibly versatile.
Great for lunchboxes, post-workout fuel, or just a quick bite on the go, they hold together beautifully without crumbling apart.
Ingredients
2 cups old-fashioned rolled oats
1 cup chopped mixed nuts (such as almonds, cashews, or peanuts)
½ cup sunflower seeds or pepitas
⅓ cup mini chocolate chips
½ teaspoon flaky sea salt (plus more for topping, optional)
½ cup honey or maple syrup
¼ cup brown sugar (optional, for extra sweetness and chew)
¼ cup unsalted butter or coconut oil
1 teaspoon vanilla extract
Instructions
1. Toast the oats and nuts
Preheat your oven to 350°F (175°C). Spread the oats and nuts on a baking sheet and toast for about 8–10 minutes, stirring once, until lightly golden and fragrant. This step enhances the flavor and texture.
2. Prepare the binding mixture
In a small saucepan over medium heat, combine the honey (or maple syrup), butter (or oil), and brown sugar (if using). Stir frequently until the mixture is smooth and just begins to bubble.
Let it simmer for 1–2 minutes, then remove from heat and stir in the vanilla extract.
3. Combine dry ingredients
In a large bowl, mix the toasted oats and nuts with the seeds, a pinch of sea salt, and chocolate chips (if using).
Let the oats cool slightly before adding chocolate to avoid melting, or add chocolate chips after the mixture is pressed if you prefer them whole.
4. Mix and press
Pour the warm binding mixture over the dry ingredients and stir well until everything is thoroughly coated. Transfer the mixture to a parchment-lined 8×8-inch baking dish.
Press the mixture down firmly with the back of a spatula or a sheet of parchment paper. The firmer you press, the better the bars will hold together.
5. Chill and cut
Refrigerate for at least 2 hours, or until set. Once firm, lift the parchment out of the pan and cut into bars or squares. Store in an airtight container at room temperature for up to 5 days or in the fridge for up to 2 weeks.
Cooking Tips
Press firmly: Use a flat-bottomed glass or a heavy spatula to compact the bars before chilling—this is crucial for achieving clean, sturdy bars.
Customize freely: Swap out the nuts or seeds for dried fruit, shredded coconut, or flaxseeds. You can also drizzle melted chocolate on top for an extra treat.
Keep cool: If your bars soften at room temperature, especially in warm climates, store them in the fridge to keep them firm.
Avoid overcooking the syrup mixture or it will harden the bars too much once cooled. A light simmer is enough.
If you like softer bars, reduce the honey slightly or skip the optional brown sugar.
Serving Suggestions
Slice into mini bars for lunchbox snacks or kid-friendly portions
Pair with a cup of Greek yogurt and fresh berries for a balanced breakfast
Serve with a cup of tea or coffee for an afternoon energy boost
Crumble over ice cream or yogurt as a quick dessert topping
Wrap individually in parchment and store in your bag for on-the-go fuel
These homemade granola bars are endlessly adaptable, naturally gluten-free (if using certified oats), and a delicious way to nourish yourself any time of day.
