Homemade Granola Bars Recipe

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I just made Homemade Granola Bars that are chewy, crispy, loaded with chocolate chips, and gone before lunch, so you should scroll fast before I eat the rest.

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I’m obsessed with Simple Homemade Granola Bars because they’re messy in the best way and taste like something real. I love that chewy-crisp thing, snap when you bite and the chocolate pockets from mini chocolate chips.

But it’s not all sugar rush; old fashioned rolled oats keep it honest, gritty and filling so it lasts between chaos. And it’s ideal for breakfast scrambles or when I need Homemade Snacks that won’t make me regret eating it later.

No fake fluff here. Just sticky, crunchy, chocolatey bars that disappear fast and make mornings less dumb.

Seriously, I hoard them at home.

Ingredients

Ingredients photo for Homemade Granola Bars Recipe

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  • Rolled oats: hearty base that’s chewy and actually filling.
  • Chopped mixed nuts: crunchy bites, protein and nice nutty depth.
  • Sunflower or pumpkin seeds: little pops of texture and healthy fats.
  • Light brown sugar: sweet caramel notes and a stick-together factor.
  • Honey or maple syrup: natural sweetness that keeps everything chewy.
  • Melted butter: adds richness and helps the bars hold together.
  • Peanut or almond butter: creamy nut flavor and extra protein punch.
  • Beaten egg: binds everything so the bars don’t fall apart.
  • Vanilla extract: warmth and a cozy, familiar background note.
  • Fine sea salt: balances sweetness and makes flavors pop.
  • Ground cinnamon: warm spice that makes it taste like home.
  • Mini chocolate chips: melty pockets of joy, totally worth it.
  • Shredded coconut: Basically tropical flair and chewy little surprises.

Ingredient Quantities

  • 3 cups old fashioned rolled oats

  • 1 cup chopped mixed nuts, like almonds and pecans

  • 1/2 cup sunflower seeds or pumpkin seeds

  • 1/2 cup packed light brown sugar

  • 1/2 cup honey or maple syrup

  • 1/3 cup unsalted butter, melted

  • 1/3 cup creamy peanut butter or almond butter

  • 1 large egg, beaten

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon fine sea salt

  • 1/2 teaspoon ground cinnamon

  • 1/2 cup mini chocolate chips

  • 1/4 cup unsweetened shredded coconut, optional

How to Make this

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1. Preheat oven to 350 F and line an 8×8 inch pan with parchment paper leaving an overhang so you can lift the bars out later.

2. Toss 3 cups rolled oats, 1 cup chopped mixed nuts, 1/2 cup sunflower or pumpkin seeds, 1/4 cup shredded coconut if using, 1/2 tsp cinnamon and 1/2 tsp fine sea salt in a big bowl.

3. In a small saucepan over medium heat combine 1/2 cup packed light brown sugar, 1/2 cup honey or maple syrup, 1/3 cup melted unsalted butter and 1/3 cup creamy peanut butter or almond butter; stir until everything is smooth and just starts to bubble around the edges.

4. Remove the pan from heat and let it cool for 30 seconds, then whisk in 1 large beaten egg a tablespoon at a time to temper it so it won’t scramble; once combined stir in 1 tsp vanilla extract.

5. Pour the warm wet mixture over the dry mixture and stir with a spatula until every oat and nut is evenly coated.

6. Fold in 1/2 cup mini chocolate chips, reserving a few to sprinkle on top if you want the bars to look pretty.

7. Transfer the mixture to the prepared pan and press it down VERY firmly with the back of a spatula or a piece of parchment paper so the bars will hold together; sprinkle the reserved chocolate chips and a little extra coconut on top and press them in.

8. Bake for 18 to 22 minutes until the edges are golden brown and the center is set but still slightly soft; don’t overbake or they’ll get too crisp.

9. Let the pan cool on a wire rack for at least 2 hours or pop it in the fridge for 30 to 60 minutes to fully firm up, then lift 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 longer.

Equipment Needed

1. Oven (preheated to 350 F)
2. 8×8 inch baking pan lined with parchment paper (with overhang so you can lift the bars out)
3. Large mixing bowl plus a small bowl or measuring cup for the egg
4. Small saucepan for the brown sugar, butter and nut butter mixture
5. Whisk (for tempering the egg)
6. Rubber spatula or wooden spoon for stirring and packing the mixture down
7. Measuring cups and spoons
8. Wire cooling rack and a sharp knife for cutting the bars after they firm up

FAQ

Yes. Use 2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes till gelled. It binds a bit differently so press the mixture firmly into the pan and chill longer before cutting. They’ll be slightly more crumbly but still tasty.

For chewy bars bake at 325°F for about 18 to 20 minutes until edges just brown, then let cool completely in the pan. Using more honey or peanut butter and slightly underbaking helps chewiness. If you want them softer, add an extra tablespoon of syrup or nut butter.

Totally. Swap the chopped nuts and nut butter for extra seeds and sunflower seed butter or tahini. Use the same amounts by volume. Check labels to make sure seed butter is made in a nut free facility if needed.

Line the pan with parchment leaving a 1 to 2 inch overhang on the sides, press mixture very firmly into the pan, chill at least 2 hours, then lift out using the parchment to cut. A sharp knife warmed under hot water and dried will give cleaner cuts.

Yes, add up to 3/4 cup dried fruit like cranberries or chopped apricots. If using moist fruit, pat it dry first. You can also stir in 1/3 cup seeds, oats, or small candies. If adding chocolate, fold it in after the bars cool a bit so it doesn't fully melt and smear.

Store airtight at room temp for up to 5 days, or in the fridge for 2 weeks. For longer storage freeze individual bars in plastic wrap then place in a zip top bag for up to 3 months. Thaw at room temp for 30 minutes before eating.

Homemade Granola Bars Recipe Substitutions and Variations

  • Old fashioned rolled oats: quick oats for a chewier, faster bake; or use puffed rice for a lighter, cereal-bar style texture; or try a 50/50 mix of oats and quinoa flakes for more protein.
  • Honey or maple syrup: agave nectar works as a milder vegan sweetener, brown rice syrup gives a less sweet, stickier bind; or use date syrup if you want a richer, caramel like flavor.
  • Unsalted butter: melted coconut oil for dairy free bars and a hint of coconut flavor, or use neutral vegetable oil if you don’t want the coconut taste; you can also swap with vegan buttery spread.
  • One large egg: flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 mins) for a vegan binder, or 1/4 cup unsweetened applesauce for moisture though bars may be a bit softer; mashed banana also works but will add banana flavor.

Pro Tips

1. Pressing matters. When you pack the mixture into the pan, really push down hard with the back of a spatula or a piece of parchment paper so the bars stick together. If you dont press enough they fall apart later.

2. Temper the egg slowly. Add that beaten egg a spoonful at a time into the hot mixture and whisk fast so it doesnt scramble. If the pan still feels too hot cool it 10–20 seconds longer before adding the egg.

3. Mix-ins timing. Save some chocolate chips to sprinkle on top after you press the bars. That way the chips on top look nice and dont all melt into the bars while baking.

4. Cool fully before cutting. Let the pan sit at room temp for at least 2 hours or chill 30 to 60 minutes in the fridge so the bars firm up. Cutting too soon makes a crumbly mess.

5. Swap and toast for more flavor. Toast the oats and nuts lightly in a dry pan or in the oven first for a nuttier flavor, and you can swap maple syrup for honey or use almond butter if you want a different taste.

Homemade Granola Bars Recipe

Homemade Granola Bars Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I just made Homemade Granola Bars that are chewy, crispy, loaded with chocolate chips, and gone before lunch, so you should scroll fast before I eat the rest.


Pin

Servings

12

servings

Calories

431

kcal

Equipment: 1. Oven (preheated to 350 F)
2. 8×8 inch baking pan lined with parchment paper (with overhang so you can lift the bars out)
3. Large mixing bowl plus a small bowl or measuring cup for the egg
4. Small saucepan for the brown sugar, butter and nut butter mixture
5. Whisk (for tempering the egg)
6. Rubber spatula or wooden spoon for stirring and packing the mixture down
7. Measuring cups and spoons
8. Wire cooling rack and a sharp knife for cutting the bars after they firm up

Ingredients

  • 3 cups old fashioned rolled oats

  • 1 cup chopped mixed nuts, like almonds and pecans

  • 1/2 cup sunflower seeds or pumpkin seeds

  • 1/2 cup packed light brown sugar

  • 1/2 cup honey or maple syrup

  • 1/3 cup unsalted butter, melted

  • 1/3 cup creamy peanut butter or almond butter

  • 1 large egg, beaten

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon fine sea salt

  • 1/2 teaspoon ground cinnamon

  • 1/2 cup mini chocolate chips

  • 1/4 cup unsweetened shredded coconut, optional

Directions

  • Preheat oven to 350 F and line an 8×8 inch pan with parchment paper leaving an overhang so you can lift the bars out later.
  • Toss 3 cups rolled oats, 1 cup chopped mixed nuts, 1/2 cup sunflower or pumpkin seeds, 1/4 cup shredded coconut if using, 1/2 tsp cinnamon and 1/2 tsp fine sea salt in a big bowl.
  • In a small saucepan over medium heat combine 1/2 cup packed light brown sugar, 1/2 cup honey or maple syrup, 1/3 cup melted unsalted butter and 1/3 cup creamy peanut butter or almond butter; stir until everything is smooth and just starts to bubble around the edges.
  • Remove the pan from heat and let it cool for 30 seconds, then whisk in 1 large beaten egg a tablespoon at a time to temper it so it won’t scramble; once combined stir in 1 tsp vanilla extract.
  • Pour the warm wet mixture over the dry mixture and stir with a spatula until every oat and nut is evenly coated.
  • Fold in 1/2 cup mini chocolate chips, reserving a few to sprinkle on top if you want the bars to look pretty.
  • Transfer the mixture to the prepared pan and press it down VERY firmly with the back of a spatula or a piece of parchment paper so the bars will hold together; sprinkle the reserved chocolate chips and a little extra coconut on top and press them in.
  • Bake for 18 to 22 minutes until the edges are golden brown and the center is set but still slightly soft; don’t overbake or they’ll get too crisp.
  • Let the pan cool on a wire rack for at least 2 hours or pop it in the fridge for 30 to 60 minutes to fully firm up, then lift 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 longer.

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: 87g
  • Total number of serves: 12
  • Calories: 431kcal
  • Fat: 22g
  • Saturated Fat: 7.3g
  • Trans Fat: 0.08g
  • Polyunsaturated: 4.5g
  • Monounsaturated: 9g
  • Cholesterol: 29mg
  • Sodium: 113mg
  • Potassium: 284mg
  • Carbohydrates: 45g
  • Fiber: 4.8g
  • Sugar: 27g
  • Protein: 9.2g
  • Vitamin A: 50IU
  • Vitamin C: 0.2mg
  • Calcium: 31mg
  • Iron: 1.8mg

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