I finally perfected my Homemade Granola Bars With Honey in a chewy chocolate chip version using oats and coconut oil, and I’m sharing the single pantry trick that makes all the difference.
I’ve been obsessed with making chewy chocolate chip granola bars at home. After messing around with Baked Granola Bars and even a Homemade Granola Bars With Honey version, I realized the secret is simple texture more than fancy add ins.
Using old fashioned rolled oats and a touch of honey gives these bars that perfect chew that keeps you grabbing another one. They feel easier than store-bought, but not plastic.
I still mess up the packing sometimes and they crack, but somehow that makes them taste homemade. If you like a snack that’s honest and kind of addictive, you might want to keep reading.
Ingredients
- Whole grain oats, lots of fiber and slow carbs, keeps you full longer
- Creamy peanut butter, protein rich, adds binding and a nutty slightly salty taste
- Coconut oil gives healthy fats and moisture, makes bars soft and a bit oily
- Honey is natural sweetener, adds chew and shine, gives quick sugar boost
- Mini chocolate chips, sweet bursts that melt, tiny treats kids always like
- Chopped nuts add crunch, protein and healthy fats, can be bitter if toasted
- Ground flax or chia give fiber and omega three, they kinda bind things
- Pumpkin or sunflower seeds, salty bite, minerals like magnesium and zinc, fun
Ingredient Quantities
- 2 1/2 cups old fashioned rolled oats
- 1/2 cup unsweetened shredded coconut (optional)
- 1/2 cup creamy peanut butter, or almond butter if you want
- 1/2 cup coconut oil, melted
- 1/2 cup honey, warmed slightly
- 1/4 cup packed light brown sugar (helps bars stay chewy)
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup mini chocolate chips
- 1/3 cup chopped nuts like almonds or walnuts (optional)
- 2 tablespoons ground flaxseed or chia seeds (optional)
- 1/4 cup pumpkin or sunflower seeds (optional)
How to Make this
1. Line an 8×8 inch pan with parchment paper, leaving an overhang so you can lift the bars out later, and lightly grease the paper.
2. Optional step for extra flavor: spread the oats and shredded coconut on a baking sheet and toast at 350 F for 6 to 10 minutes until just golden, stirring once. let them cool a little before mixing.
3. In a small saucepan over low heat combine the peanut butter or almond butter, melted coconut oil, warmed honey, and packed brown sugar. Stir constantly until everything is smooth and the sugar has mostly dissolved, 2 to 4 minutes. remove from heat and stir in the vanilla and sea salt.
4. In a large bowl toss together the oats, toasted or raw coconut, chopped nuts, pumpkin or sunflower seeds, and the ground flax or chia if using. make sure the dry mix is evenly combined.
5. Pour the warm peanut butter mixture over the dry ingredients and stir well so every oat is coated. if it looks too dry add a teaspoon or two more honey or coconut oil.
6. Let the mixture cool for 2 to 3 minutes so the chocolate chips won’t totally melt, then fold in half the mini chocolate chips. reserve the rest for the top.
7. Transfer the mixture to the prepared pan and press down VERY firmly into an even layer. use the bottom of a measuring cup or a piece of parchment to really compact it so the bars hold together. packing hard is the trick to chewy bars.
8. Sprinkle the remaining mini chips on top and press lightly so they stick. if the topping sinks in, chill the pan 10 minutes and press again.
9. Refrigerate the pan for at least
1.5 to 2 hours until firm, or freeze 30 to 45 minutes for a faster set.
10. Lift the slab out using the parchment overhang and cut into bars. store in an airtight container at room temp for a few days or in the fridge for up to two weeks.
Equipment Needed
1. 8×8 inch baking pan (line with parchment so you can lift the bars out later)
2. Parchment paper and a bit of oil or nonstick spray
3. Small saucepan for melting and warming the peanut butter, oil, honey and sugar
4. Baking sheet for toasting oats/coconut if you want that extra flavor (optional)
5. Large mixing bowl to combine the dry ingredients
6. Measuring cups and spoons
7. Wooden spoon or sturdy spatula for stirring the oat mix
8. Rubber spatula and/or the bottom of a measuring cup to press the mixture very firmly
9. Knife and cutting board to chop nuts, plus a fridge or freezer for chilling the bars
FAQ
Homemade Granola Bars Recipe Substitutions and Variations
- Peanut butter: swap for almond butter, cashew butter or sunflower seed butter if you need nut free, they all melt and bind about the same
- Honey: use maple syrup, agave nectar or brown rice syrup for a vegan option, just warm it so it mixes
- Old fashioned rolled oats: try quick oats for a softer chewier bar, use gluten free oats if required, or replace up to half with puffed rice for extra crunch
- Mini chocolate chips: use chopped dark chocolate, cacao nibs for less sweet, or dried fruit like cranberries or raisins
Pro Tips
1. Pack it down like you mean it. Use the bottom of a measuring cup or a flat glass and press REALLY hard so the oats are compacted. If the top settles after you sprinkle the extra chips, chill the pan 10 minutes then press again. Bars that arent packed will just crumble.
2. Toast the oats and coconut for way more flavor but cool them a bit first. If you throw hot oats into the mix or add chips while everything is molten the chocolate will melt and sink, and the texture changes. warming the honey and oil until smooth helps the sugar dissolve so the bars bind better.
3. If the bars end up crumbly, add a little extra binder not a lot one to two teaspoons of honey or melted coconut oil, or an extra tablespoon of peanut butter. You can also stir in a tablespoon of ground flax or chia with a splash of warm water to make a gel that holds things together.
4. For clean slices and perfect chew, chill until fully firm then heat a sharp knife under hot water, wipe it dry and slice, wiping the blade between cuts. If you want softer bars later, let them sit at room temp 10 to 15 minutes or zap one for 8 to 12 seconds in the microwave. Store at room temp for a few days or in the fridge to keep them firmer longer.
Homemade Granola Bars Recipe
I finally perfected my Homemade Granola Bars With Honey in a chewy chocolate chip version using oats and coconut oil, and I'm sharing the single pantry trick that makes all the difference.
12
servings
373
kcal
Equipment: 1. 8×8 inch baking pan (line with parchment so you can lift the bars out later)
2. Parchment paper and a bit of oil or nonstick spray
3. Small saucepan for melting and warming the peanut butter, oil, honey and sugar
4. Baking sheet for toasting oats/coconut if you want that extra flavor (optional)
5. Large mixing bowl to combine the dry ingredients
6. Measuring cups and spoons
7. Wooden spoon or sturdy spatula for stirring the oat mix
8. Rubber spatula and/or the bottom of a measuring cup to press the mixture very firmly
9. Knife and cutting board to chop nuts, plus a fridge or freezer for chilling the bars
Ingredients
-
2 1/2 cups old fashioned rolled oats
-
1/2 cup unsweetened shredded coconut (optional)
-
1/2 cup creamy peanut butter, or almond butter if you want
-
1/2 cup coconut oil, melted
-
1/2 cup honey, warmed slightly
-
1/4 cup packed light brown sugar (helps bars stay chewy)
-
1 teaspoon vanilla extract
-
1/4 teaspoon fine sea salt
-
1/2 cup mini chocolate chips
-
1/3 cup chopped nuts like almonds or walnuts (optional)
-
2 tablespoons ground flaxseed or chia seeds (optional)
-
1/4 cup pumpkin or sunflower seeds (optional)
Directions
- Line an 8×8 inch pan with parchment paper, leaving an overhang so you can lift the bars out later, and lightly grease the paper.
- Optional step for extra flavor: spread the oats and shredded coconut on a baking sheet and toast at 350 F for 6 to 10 minutes until just golden, stirring once. let them cool a little before mixing.
- In a small saucepan over low heat combine the peanut butter or almond butter, melted coconut oil, warmed honey, and packed brown sugar. Stir constantly until everything is smooth and the sugar has mostly dissolved, 2 to 4 minutes. remove from heat and stir in the vanilla and sea salt.
- In a large bowl toss together the oats, toasted or raw coconut, chopped nuts, pumpkin or sunflower seeds, and the ground flax or chia if using. make sure the dry mix is evenly combined.
- Pour the warm peanut butter mixture over the dry ingredients and stir well so every oat is coated. if it looks too dry add a teaspoon or two more honey or coconut oil.
- Let the mixture cool for 2 to 3 minutes so the chocolate chips won't totally melt, then fold in half the mini chocolate chips. reserve the rest for the top.
- Transfer the mixture to the prepared pan and press down VERY firmly into an even layer. use the bottom of a measuring cup or a piece of parchment to really compact it so the bars hold together. packing hard is the trick to chewy bars.
- Sprinkle the remaining mini chips on top and press lightly so they stick. if the topping sinks in, chill the pan 10 minutes and press again.
- Refrigerate the pan for at least
- 5 to 2 hours until firm, or freeze 30 to 45 minutes for a faster set.
- Lift the slab out using the parchment overhang and cut into bars. store in an airtight container at room temp for a few days or in the fridge for up to two weeks.
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: 75g
- Total number of serves: 12
- Calories: 373kcal
- Fat: 23.3g
- Saturated Fat: 15g
- Trans Fat: 0g
- Polyunsaturated: 3.3g
- Monounsaturated: 5g
- Cholesterol: 0mg
- Sodium: 95mg
- Potassium: 233mg
- Carbohydrates: 37g
- Fiber: 4.2g
- Sugar: 24.2g
- Protein: 7.4g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 24mg
- Iron: 1.37mg
