are made with (mostly) clean ingredients and are a great alternative to the preservative-filled ones at the grocery store
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.
Can I make them vegan?
I did test this with maple syrup and had very crumbly granola bars, unfortunately.
Can I omit the coconut oil?
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?
How do you get granola bars to stick together?
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.
How do you keep homemade granola bars from falling apart?
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– 1/2 cup almonds and 1/4 cup chocolate chips
Almond Butter Snickerdoodle– 1 teaspoon cinnamon, 1/3 cup natural almond butter, 1/4 cup toffee bits
Monster Cookie– 1/3 cup natural peanut butter, 1/2 cup almonds, 1/2 cup mini M & M’s, 2 tablespoons mini chocolate chips
Double Chocolate– 2 tablespoons cocoa powder, 1/4 cup mini chocolate chips
Fruit & Nut– 1/2 cup chopped nuts (almonds + pecans), 1/2 cup dried fruit (cranberries + blueberries)
Mocha– 1 tablespoon espresso powder, 1/4 cup mini chocolate chips
Peanut Butter– 1/3 cup natural peanut butter, 1/4 cup mini chocolate chips, 1/2 cup chopped almonds or other nuts
More healthy snacks
☆ Did you make this recipe? I’d love to hear how it turned out! Leave me a review and star rating in the comments below. Your reviews help so much!
PERFECT Homemade Granola Bars (+ 7 flavors!)
Diet: Low Fat
This post shows you how to make homemade granola bars, plus 7 different flavor variations! The perfect sweet treat to enjoy with your morning coffee.
chill + resting time4hrs15mins
Monster Cookie Granola Bars
Double Chocolate Granola Bars
Peanut Butter Granola Bars
Almond Butter Snickerdoodle Granola Bars
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 9×9 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.
1- honey is crucial to binding these bars; do not replace with maple syrup. Other liquid sweeteners have not been tested. 2- it may be possible to swap coconut oil for butter, however I have not tested. 3- rolled oats are sometimes called ‘old fashioned’ or ‘large flake’. Do not swap for quick or steel cut oats.