I’m sharing my failproof method for Easy Homemade Granola Bars that uses just a handful of fresh ingredients and a single no-bake step that makes assembly effortless.
I never thought a simple mix of old fashioned rolled oats and honey could do this, but it does. I was going for an Easy Homemade Granola Bars vibe and ended up with something that snaps yet gives you that soft middle, like a Granola Bar Recipe Chewy promise.
People ask if theres a secret, but the truth is it’s more about small choices and timing, a couple of tweaks I kept messing with until it sang. It wont be perfect every time, I burn a batch now and then, but when it hits, it’s addictive.
Ingredients
- Whole grain rolled oats give fiber and slow carbs, keep you full longer, mild flavor
- Almonds pecans walnuts add crunch protein healthy fats, boost satiety and flavor
- Sunflower or pumpkin seeds give extra texture fiber and minerals, good plant protein
- Unsweetened coconut lends chewy texture and tropical aroma, adds healthy fats
- Peanut or almond butter binds bars, adds creamy richness protein and heart healthy fats
- Honey sweetens naturally, helps bind ingredients, gives quick carbs and sticky chew
- Raisins cranberries apricots bring tart sweet bursts, fiber and tiny pockets of vitamins
Ingredient Quantities
- 2 cups old fashioned rolled oats
- 1 cup mixed chopped nuts (almonds pecans walnuts)
- 1/2 cup seeds (sunflower or pumpkin)
- 1/2 cup unsweetened shredded coconut (optional)
- 1/2 cup creamy peanut butter or almond butter
- 1/2 cup honey
- 1/4 cup light brown sugar packed
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup dried fruit (raisins cranberries chopped apricots)
- 1/3 cup mini chocolate chips (optional)
How to Make this
1. Line an 8×8 inch pan with parchment and grease a little so the bars dont stick, or use plastic wrap if you dont have parchment.
2. If you like deeper flavor, toast 2 cups rolled oats and 1 cup mixed chopped nuts on a baking sheet at 350F for 8 to 10 minutes until fragrant, stirring once. You can skip this step if youre short on time.
3. In a large bowl combine the oats, chopped nuts, 1/2 cup seeds, 1/2 cup shredded coconut if using, and 1/2 cup dried fruit. Dont add the mini chocolate chips yet if you want them to stay whole.
4. In a small saucepan over low heat stir together 1/2 cup creamy peanut or almond butter, 1/2 cup honey, 1/4 cup packed light brown sugar and 2 tablespoons unsalted butter until smooth and the sugar dissolves, about 2 to 4 minutes. Remove from heat, stir in 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt.
5. Pour the warm peanut butter mixture over the dry mix and stir with a spatula until everything is evenly coated. If you want chocolate chips, let the mix cool for a minute or two so they dont melt, then fold in 1/3 cup mini chips.
6. Transfer the mixture to the prepared pan, spread it evenly then press down very firmly with the back of a spatula, a piece of parchment, or the bottom of a measuring cup so the bars hold together later.
7. For faster setting, put the pan in the freezer for 30 to 45 minutes, otherwise chill in the refrigerator for at least 2 hours until firm.
8. Lift the slab out using the parchment, set on a cutting board and slice into bars with a sharp knife. Wipe the knife clean between cuts or dip it in hot water for cleaner edges.
9. Store bars in an airtight container at room temperature for up to 5 days, or in the fridge for 2 weeks. Freeze for longer storage, separated by parchment so they dont stick.
Equipment Needed
1. 8×8 inch baking pan lined with parchment or plastic wrap so the bars dont stick
2. Baking sheet for toasting the oats and nuts (optional but nice)
3. Large mixing bowl to combine the dry ingredients
4. Small saucepan to melt the nut butter, honey, sugar and butter together
5. Measuring cups and spoons for accurate quantities
6. Heatproof spatula or wooden spoon for stirring the sauce and mixing everything
7. Flat spatula or the bottom of a measuring cup to press the mixture firmly into the pan
8. Sharp knife and cutting board for slicing the bars cleanly
FAQ
Homemade Granola Bars Recipe Substitutions and Variations
- Old fashioned rolled oats: quick oats (1:1 swap, bars a bit softer), puffed rice or puffed quinoa for extra crisp, oat flour plus a few tablespoons of oats to help bind.
- Mixed chopped nuts (almonds pecans walnuts): extra seeds like sunflower or pumpkin for nut free option, chopped toasted coconut for chew and fat, roasted soy nuts or shelled edamame for a savory crunch.
- Creamy peanut or almond butter: sunflower seed butter (great for allergies), cashew butter for milder sweeter flavor, tahini if you like a sesame note (may taste less sweet).
- Honey: pure maple syrup (1:1 swap), agave nectar (sweeter so use slightly less), brown rice syrup or date syrup for a less floral flavor and thicker texture.
Pro Tips
1) Toast the oats and nuts if you can — it really ups the flavor and gives the bars more crunch. Watch them closely though, they can go from golden to burned fast, and let them cool a bit before you mix in the wet stuff so things dont get greasy.
2) Press like your life depends on it. Use the bottom of a measuring cup or a flat spatula, and press through a sheet of parchment so your hands dont stick. If you press firmly while the mixture is still a little warm the bars will bind way better.
3) If your bars turn out crumbly add a bit more sticky binder next time — a spoon or two of nut butter or honey does wonders. You can also pulse the nuts a little finer in a food processor so they pack together more, just dont grind to dust.
4) Keep chocolate chips from melting by folding them in after the mixture cools for a minute or two, or press them on top instead. For clean slices run a knife under hot water and wipe it between cuts. Store airtight in the fridge for longer life, or freeze layers separated by parchment.
Homemade Granola Bars Recipe
I’m sharing my failproof method for Easy Homemade Granola Bars that uses just a handful of fresh ingredients and a single no-bake step that makes assembly effortless.
12
servings
350
kcal
Equipment: 1. 8×8 inch baking pan lined with parchment or plastic wrap so the bars dont stick
2. Baking sheet for toasting the oats and nuts (optional but nice)
3. Large mixing bowl to combine the dry ingredients
4. Small saucepan to melt the nut butter, honey, sugar and butter together
5. Measuring cups and spoons for accurate quantities
6. Heatproof spatula or wooden spoon for stirring the sauce and mixing everything
7. Flat spatula or the bottom of a measuring cup to press the mixture firmly into the pan
8. Sharp knife and cutting board for slicing the bars cleanly
Ingredients
2 cups old fashioned rolled oats
1 cup mixed chopped nuts (almonds pecans walnuts)
1/2 cup seeds (sunflower or pumpkin)
1/2 cup unsweetened shredded coconut (optional)
1/2 cup creamy peanut butter or almond butter
1/2 cup honey
1/4 cup light brown sugar packed
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1/2 cup dried fruit (raisins cranberries chopped apricots)
1/3 cup mini chocolate chips (optional)
Directions
- Line an 8×8 inch pan with parchment and grease a little so the bars dont stick, or use plastic wrap if you dont have parchment.
- If you like deeper flavor, toast 2 cups rolled oats and 1 cup mixed chopped nuts on a baking sheet at 350F for 8 to 10 minutes until fragrant, stirring once. You can skip this step if youre short on time.
- In a large bowl combine the oats, chopped nuts, 1/2 cup seeds, 1/2 cup shredded coconut if using, and 1/2 cup dried fruit. Dont add the mini chocolate chips yet if you want them to stay whole.
- In a small saucepan over low heat stir together 1/2 cup creamy peanut or almond butter, 1/2 cup honey, 1/4 cup packed light brown sugar and 2 tablespoons unsalted butter until smooth and the sugar dissolves, about 2 to 4 minutes. Remove from heat, stir in 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt.
- Pour the warm peanut butter mixture over the dry mix and stir with a spatula until everything is evenly coated. If you want chocolate chips, let the mix cool for a minute or two so they dont melt, then fold in 1/3 cup mini chips.
- Transfer the mixture to the prepared pan, spread it evenly then press down very firmly with the back of a spatula, a piece of parchment, or the bottom of a measuring cup so the bars hold together later.
- For faster setting, put the pan in the freezer for 30 to 45 minutes, otherwise chill in the refrigerator for at least 2 hours until firm.
- Lift the slab out using the parchment, set on a cutting board and slice into bars with a sharp knife. Wipe the knife clean between cuts or dip it in hot water for cleaner edges.
- Store bars in an airtight container at room temperature for up to 5 days, or in the fridge for 2 weeks. Freeze for longer storage, separated by parchment so they dont stick.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 76g
- Total number of serves: 12
- Calories: 350kcal
- Fat: 20.7g
- Saturated Fat: 7.2g
- Trans Fat: 0.1g
- Polyunsaturated: 5.5g
- Monounsaturated: 8g
- Cholesterol: 5mg
- Sodium: 120mg
- Potassium: 262mg
- Carbohydrates: 37.8g
- Fiber: 5g
- Sugar: 25.2g
- Protein: 8.2g
- Vitamin A: 40IU
- Vitamin C: 0.5mg
- Calcium: 27mg
- Iron: 1.8mg
