These Homemade Granola Bars are a perfect blend of chewy, crunchy, and sweet, packed with wholesome ingredients that fuel your day. With just 15 minutes of prep and a quick bake, you’ll have a batch of bars that are far superior to store-bought. The rich flavors of honey, oats, and nuts come together beautifully, while a hint of chocolate adds a decadent touch. Let them chill for an hour, and you’ll have a satisfying snack that’s ready to grab and go.
Each bar is a powerhouse of nutrition, offering a balance of protein, fiber, and healthy fats to keep you energized. The texture is delightfully hearty, with a slight crispness from toasted oats and a chewy bite from dried fruits. Whether you’re heading out for a hike or need a mid-afternoon pick-me-up, these bars are your perfect companion. Plus, they’re customizable—swap in your favorite nuts, seeds, or add-ins to make them uniquely yours. In just 90 minutes, you’ll have a treat that’s as nourishing as it is delicious.
Ingredients for Homemade Granola Bars
- 3 cups (285 g) old fashioned oats
- 1 ½ cups (170 g) coarsely chopped nuts (walnuts or almonds work great!)
- 6 Tablespoons (85 g) unsalted butter, cut into 6 pieces
- ½ cup (100 g) dark brown sugar, tightly packed
- ⅓ cup (80 ml) honey
- ½ teaspoon salt
- 1 ½ teaspoon pure vanilla extract
- 1 cup (170 g) mini chocolate chips, divided
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone mat.
- Evenly spread the oats and chopped nuts on the baking sheet. Bake for 10 minutes, then stir with a spatula and bake for another 5-7 minutes until lightly golden brown.
- Transfer the toasted oats and nuts to a large heatproof bowl and set aside.
- In a medium-sized saucepan, combine the butter, brown sugar, honey, and salt. Heat over medium-low heat, stirring frequently, until the butter is melted and the sugar is dissolved.
- Remove the saucepan from heat and stir in the vanilla extract.
- Pour the syrup over the oats and nuts, stirring until everything is well coated. (Add dried fruits now if desired.)
- Let the mixture cool for 10 minutes. Meanwhile, line a 9×9 inch square pan with parchment or wax paper, leaving some overhang for easy removal later.
- After cooling, stir in ⅔ cup (113 g) of mini chocolate chips. The chocolate will begin to melt slightly, which is fine.
- Press the mixture firmly and evenly into the prepared pan using a spatula or the back of a spoon.
- Sprinkle the remaining ⅓ cup (57 g) of chocolate chips over the top and gently press them into the bars with your hands.
- Refrigerate the pan for 1-2 hours to set.
- Lift the bars out of the pan using the overhanging parchment paper. Cut into 5 slices (about 1 ½ inches wide), then cut each slice in half to make 10 bars.
- Wrap each bar with wax or parchment paper and store in an airtight container at room temperature for up to 1 week.
Customize Your Granola Bars with Tasty Variations
Switch up the flavor of your granola bars by swapping out ingredients or adding new ones. Try using peanut butter or almond butter instead of honey for a nuttier taste. For a fruity twist, add dried cranberries, raisins, or chopped apricots to the mix. If you’re feeling adventurous, stir in shredded coconut or a sprinkle of cinnamon for a warm, cozy flavor.
Perfect Packaging for On-the-Go Snacks
Wrap your granola bars in parchment paper or wax paper to keep them fresh and portable. Store them in an airtight container at room temperature for up to 1 week, or pop them in the fridge for a firmer texture. For longer storage, individually wrap bars and freeze for up to 2 months—they’re ready to grab and go whenever you need a snack!
Quick Tips for Effortless Prep
Save time by pre-measuring your ingredients before you start. Use a food processor to quickly chop nuts if you don’t have them pre-chopped. To speed up chilling, place the pan in the freezer for 20-30 minutes instead of the fridge. And don’t forget to spray your parchment paper with a little cooking spray to make removal a breeze!
Common Questions, Answered
Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be slightly softer.
Can I make these gluten-free?
Absolutely—just use certified gluten-free oats.
What if I don’t have mini chocolate chips?
Regular chocolate chips or even chopped dark chocolate will work just fine. And yes, you can skip the nuts if you have allergies—just add more oats or seeds like sunflower or pumpkin seeds instead.
Fun Serving Ideas for Everyone
These granola bars make a great snack for kids lunchboxes or a post-workout treat. Pair them with a piece of fruit or a yogurt parfait for a balanced snack. For a dessert twist, drizzle melted chocolate over the top before chilling. And don’t forget to share—they’re so delicious, they’ll disappear fast!
Homemade Granola Bars
Ingredients
- 3 cups old fashioned oats
- 1 ½ cups coarsely chopped nuts I used walnuts, almonds would also work great!
- 6 Tablespoons unsalted butter cut into 6 pieces
- ½ cup dark brown sugar tightly packed
- ⅓ cup honey
- ½ teaspoon salt
- 1 ½ teaspoon pure vanilla extract
- 1 cup mini chocolate chips divided
Instructions
- Preheat your oven to 350F (175C) and line a cookie sheet with parchment paper or a silicone mat.
- Evenly spread oats and chopped nuts over the baking sheet and bake on 350F (175C) for 10 minutes. Use a spatula to stir the oats/nuts and return to the oven and bake another 5-7 minutes until lightly golden brown.
- Pour your oats and nuts into a large heatproof bowl and set aside while you prepare your syrup.
- To prepare the syrup, combine your butter, sugar, honey, and salt in a medium-sized saucepan over medium-low heat. Stir frequently until butter is melted and sugar is dissolved.
- Remove from heat and stir in vanilla extract.
- Pour syrup over your oats/nuts and stir until all ingredients are well coated. If you plan to add any dried fruits, stir them in now as well.
- Allow the mixture to cool for about 10 minutes. While it is cooling, prepare a 9×9 square pan by lining with parchment or wax paper, using enough that some of the paper hangs over the sides of the pan (so that you will be able to lift the bars out of the pan to easily slice them later).
- Once mixture has cooled for 10 minutes, stir in ⅔ cup (113g) of mini chocolate chips. Stir until just combined (the chocolate will begin to melt, this is OK).
- Pour the mixture into your prepared 9×9 pan and use a spatula or the back of a spoon to evenly, firmly, press the mixture into the pan.
- Pour remaining ⅓ cup (57g) of chocolate chips over the mixture and use your hands to gently press them into the bars.
- Transfer pan to the refrigerator and allow to chill for 1-2 hours.
- Lift the bars out of the pan (using your over-hanging parchment paper) and use a large knife to cut into 5 evenly sized slices (about 1 ½” width) and then cut each slice in half so that you have 10 evenly sized granola bars.
- Wrap with a strip of wax or parchment paper (to keep bars from sticking to each other) and store in an airtight container at room temperature for up to 1 week.