This post shows you how to make perfect homemade granola bars, plus 7 different flavor variations! The perfect sweet treat to enjoy with your morning coffee.
Like the perfect no bake energy bites, homemade granola bars are a staple in my meal prep routine. I love how easy they are to make (no baking) and that I know exactly what goes into them!
Perfectly chewy and easy to customize, I also happen to think these granola bars taste way better than store bought! Keep a stash in your fridge for when you are craving something sweet.
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Reasons you'll ♡ this recipe
- it's no bake, and simple to prepare
- you can make them gluten-free
- are made with (mostly) clean ingredients and are a great alternative to the preservative-filled ones at the grocery store
Ingredient notes
- honey- acts to bind as well as sweeten these bars. Maple syrup does not work in these bars, and other alternatives have not been tested.
- coconut oil- also acts to bind; butter may work but has not been tested. Liquid oils may not be swapped.
- rolled oats- may also be called 'old fashioned' or 'large flake' oats; do not use quick oats or steel cut oats for this recipe.
- mini chocolate chips- I highly recommend using the mini chips over regular sized as they are not overly hard when refrigerated, and they help you get chocolate in every bite.
Step by step directions
1. Simmer honey & coconut oil- Place a pot on a kitchen scale and weigh out* the honey and coconut oil. If you are making a variety with nut butter, add it in too.
Bring the pot to a simmer, and when it looks like it does in the image above (lots of bubbles), start a timer. Cook for exactly 1 minute, then remove the pot from the heat.
*alternatively, you can use measuring cups, but weighing the pot helps avoid the extra dishes
2. Add vanilla & salt- Stir in the vanilla extract and pinch of salt, then let the pot sit for 10-15 minutes to cool slightly.
3. Add dry ingredients- After the mixture has cooled for 10-15 minutes, stir in the rolled oats, chopped almonds and chocolate chips. Use a spatula to mix it in evenly. The chocolate chips might melt, but that's OK- it helps hold the bars together.
4. Press into baking pan- Line a 9 x 9 inch baking pan with parchment or aluminum foil. Press the granola bar mixture into the pan- HARD. You want to do multiple rounds with your spatula. You can also pop it in the fridge for 5 minutes, and do a second round of pressing. This is key to prevent bars from crumbling.
Scatter a few extra chocolate chips into the top of the bars and press them in gently.
💡 TIP- spray the spatula with oil to prevent sticking.
5. Refrigerate- Chill for 4 hours- overnight before cutting them into bars.
FAQ
I did test this with maple syrup and had very crumbly granola bars, unfortunately.
I have not tested this recipe with butter, however I have seen some homemade granola bar recipes that use butter...so it's worth a try. If you try this, would you let me know how they turn out?
For this recipe, the honey and coconut oil work together to bind the bars together.
Other important steps to getting them to stick together: simmer the honey and coconut oil for exactly one minute, do not over-measure the dry ingredients, press the bars firmly into the pan, multiple times, and refrigerate for at least 4 hours before cutting.
Other than the answers above, you also must store these bars in the fridge. As the coconut oil and honey soften, so do the bars.
Storage + meal prep
You MUST store these granola bars in the fridge, otherwise they become too soft and will crumble.
- fridge- stored in an airtight container, they are good for 1 week in the fridge.
- freezer- wrap loosely in parchment paper, and place in a meal prep container or sturdy freezer bag. They can be frozen for up to 3 months.
7 flavor variations
Find full recipes in the card below
- Classic Chocolate Chip- ½ cup almonds and ¼ cup chocolate chips
- Almond Butter Snickerdoodle- 1 teaspoon cinnamon, ⅓ cup natural almond butter, ¼ cup toffee bits
- Monster Cookie- ⅓ cup natural peanut butter, ½ cup almonds, ½ cup mini M & M's, 2 tablespoons mini chocolate chips
- Double Chocolate - 2 tablespoons cocoa powder, ¼ cup mini chocolate chips
- Fruit & Nut - ½ cup chopped nuts (almonds + pecans), ½ cup dried fruit (cranberries + blueberries)
- Mocha - 1 tablespoon espresso powder, ¼ cup mini chocolate chips
- Peanut Butter- ⅓ cup natural peanut butter, ¼ cup mini chocolate chips, ½ cup chopped almonds or other nuts
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Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
PERFECT Homemade Granola Bars (+ 7 flavors!)
Ingredients
Classic Chocolate Chip
- ½ cup honey 156 g; see note 1
- ⅓ cup coconut oil 74 g; see note 2
- 1 teaspoon vanilla extract
- 1 pinch salt
- ½ cup almonds coarsely chopped
- 3 cups rolled oats 284 g; see note 3
- ¼ cup mini chocolate chips 45 g
Monster Cookie Granola Bars
- ½ cup honey (156 g)
- ⅓ cup coconut oil (74 g)
- ⅓ cup all natural peanut butter (84 g; almond butter works too)
- 1 teaspoon vanilla extract
- 1 pinch salt
- 3 cups rolled oats (284 g)
- ½ cup almonds (coarsely chopped)
- ½ cup mini M & M's
- 2 tablespoons mini chocolate chips (18 g)
Fruit & Nut Granola Bars
- ½ cup honey (156 g)
- ⅓ cup coconut oil (74 g)
- 1 teaspoon vanilla extract
- 1 pinch salt
- ½ cup chopped nuts (almonds & pecans)
- ½ cup dried fruit (cranberries & blueberries)
- 3 cups rolled oats (284 g)
Mocha Granola Bars
- ½ cup honey (156 g)
- ⅓ cup coconut oil (74 g)
- 1 tablespoon espresso powder
- 1 teaspoon vanilla extract
- 1 pinch salt
- 3 cups rolled oats (284 g)
- ¼ cup mini chocolate chips (45 g)
Double Chocolate Granola Bars
- ½ cup honey (156 g)
- ⅓ cup coconut oil (74 g)
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1 pinch salt
- 3 cups rolled oats (284 g)
- ¼ cup mini chocolate chips (45 g)
Peanut Butter Granola Bars
- ½ cup honey (156 g)
- ⅓ cup coconut oil (74 g)
- ⅓ cup natural peanut butter (84 g)
- 1 teaspoon vanilla extract
- 1 pinch salt
- ½ cup chopped almonds or peanuts
- 3 cups rolled oats (284 g)
- ¼ cup mini chocolate chips (45 g)
Almond Butter Snickerdoodle Granola Bars
- ½ cup honey (156 g)
- ⅓ cup coconut oil (74 g)
- ⅓ cup natural almond butter (84 g)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 pinch salt
- 3 cups rolled oats (284 g)
- ¼ cup toffee bits
Instructions
- Simmer- Combine honey, coconut oil and nut butter (if using) in a medium pot. Bring to a simmer, and once pot starts bubbling up all over, start the timer for 1.5 minutes (for chocolate chip & fruit & nut) or 1 minute (for all others).
- Rest- When time is up, remove from heat and stir in the vanilla, salt, cocoa powder (for double chocolate), cinnamon (for snickerdoodle almond butter), espresso powder (for mocha). Let it cool down for 10-15 minutes.
- Pan- While pot is cooling, prepare a 9x9 inch baking dish with parchment paper (I secure mine with binder clips).
- Add dry ingredients- Stir in all remaining ingredients until evenly coated and press into the prepared pan. Spray a spatula with oil and press down into the pan. Press firmly (I go through and press 2-3 times, spraying spatula again as needed).
- Chill- Cool in the fridge for 4 hours- overnight (overnight is best!), before slicing into bars.
Storage
- Store in a sealed container in the fridge (they soften at room temperature) for up to a week or the freezer for up to 3 months.
Tips:
Nutrition Information
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Mandy says
These are AMAZING! I’ve tried many recipes for homemade granola bars, and I always struggle with them falling apart and I don’t always want peanut butter. The chocolate chip taste just like Chewy bars but SO much better!! Thank you for this recipe!!! Excited to try other flavors.
Sharon L Meredith says
I added 1 cup quick oats and 2 cups traditional oats, it works well. Also if you press it into the pan before refrigerating, then place a pan the same size on top with a couple 2 or 3 litre milk bottles. Saving have to repeated press it.
Sharon Meredith says
I tried the choc chip ones and the fruit and nut and loved them. But the peanut butter ones tasted burnt. Not sure i did something wrong. But will try them again. Could you change the honey for golden syrup? I used honey the first time, but have plenty of golden syrup in the cupboard.
Jaime says
Omg thank you I have a 3 kids with autism and they are very picky eaters they love these
Ben | Sweet Peas & Saffron says
Hi Jamie, It is so nice to hear your family enjoyed them. Thank you for letting us know
Khristina Hilty says
I just made the peanut butter one and it was great. I added pumpkin seeds instead of nuts because that's all I had on hand. Perfect for before baseball games.
Jasmine @ Sweet Peas & Saffron says
Hi Khristina, so glad you enjoyed it! Thank you so much for taking the time to leave a rating and review, and for sharing your add-ins!
Christa says
These are the best. I've combined some of the ingredients from the various ones to make my favorites. I've also dried my own fruit to add even less calories. My family loves when I make these.
Jasmine @ Sweet Peas & Saffron says
Hi Christa, awe so glad to hear! Great idea to combine to make your own flavor variation. Thanks for leaving a rating and review!
Renny says
Hi Denise,
I was wondering if all the recipes can be baked instead of keeping in the fridge. If yes, how long should i baked them?
Thanks before!
Jasmine @ Sweet Peas & Saffron says
Hi Renny, these recipes have only been tested as no-bake, however you might enjoy Denise's baked oatmeal cups or these healthy apple almond butter snack cookies instead. I hope this helps!
Mia Kay says
Wondering the same. Mine fall apart so fast you really can’t eat it as a bar