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
peanut butter
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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