Homemade Granola Bars
These homemade granola bars are chewy, no-bake, and filled with old-fashioned oats, peanut butter, honey, dried fruit, seeds, and mini chocolate chips. They only need a few minutes in the microwave before going into the refrigerator to set.
I grew up eating granola bars from a box, so I still like having them around for quick snacks. This homemade version is easy to make ahead for work, school, road trips, or busy mornings.
The peanut butter and honey hold the mixture together, but pressing it firmly and chilling it long enough are just as important. Keep the bars refrigerated after cutting them because they soften and become sticky at room temperature.
My Tips for the Best Bars
- Use old-fashioned oats. Instant oats will work, but the bars will have a softer, less chewy texture.
- Measure carefully. Peanut butter and honey act as the binders. If the mixture seems too dry, add a little more honey. If it seems too wet, mix in old-fashioned oats one tablespoon at a time.
- Press the mixture firmly. Use the bottom of a measuring cup or another piece of parchment paper to compress it evenly into the pan.
- Let the bars chill completely. Refrigerate them for at least one hour before cutting. Store the finished bars between pieces of parchment in the refrigerator for up to two weeks or freeze them for up to two months.
- Check the consistency of other nut or seed butters. A drier butter may not hold the bars together as well as creamy peanut butter.
For another easy no-bake snack, try my peanut butter Cheerio bars. When you’d rather have loose granola, my pumpkin spice granola is another tasty option.
How to Make Homemade Granola Bars
Warm the peanut butter mixture: Place the peanut butter, honey, and vanilla in a large microwave-safe mixing bowl. Heat on half power until the mixture is easy to stir, then mix until smooth.
Add the remaining ingredients: Stir in the old-fashioned oats, seeds, dried fruit, and salt. If the mixture is still warm, let it cool slightly before folding in the mini chocolate chips so they don’t melt.
Press and chill: Transfer the mixture to a parchment-lined 8×8-inch pan. Press it firmly and evenly into the pan, then refrigerate for at least one hour.
Cut into 12 bars and keep them refrigerated until ready to serve.
More Snack Recipes to Try
Ingredients
- 1 cup creamy peanut butter
- ⅔ cup honey
- 1 teaspoon vanilla extract
- 2 ½ cups old fashioned oats
- ¼ cup pepitas, or sunflower seeds
- ¼ cup raisins, or dried cranberries
- ¼ teaspoon salt, optional
- ½ cup mini chocolate chips
Instructions
- Line an 8×8-inch pan with parchment paper. Set aside.
- In a large mixing bowl, heat the peanut butter, honey, and vanilla extract on half power in the microwave until it’s easy to stir. Mix until well combined and smooth.1 cup creamy peanut butter⅔ cup honey1 teaspoon vanilla extract
- Add the oats, seeds, dried fruit, and salt. Stir to combine, then incorporate the chocolate chips.2 ½ cups old fashioned oats¼ cup pepitas¼ cup raisins¼ teaspoon salt½ cup mini chocolate chips
- Press the mixture into the prepared pan, and chill in the refrigerator for at least 1 hour. Cut into slices, and serve.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of one granola bar. Actual calories will vary.
- Old-fashioned oats give the bars their chewy texture. Instant oats can be used, but the finished bars will be softer and less hearty.
- If the mixture seems too dry, add a little more honey. If it seems too wet, add old-fashioned oats one tablespoon at a time.
- When using another nut or seed butter, choose one with a consistency similar to creamy peanut butter. A dry nut butter will cause the bars to crumble.
- Store the bars in an airtight container in the refrigerator for up to two weeks. Place parchment paper between the layers to keep them from sticking together.
- The bars soften, become sticky, and may fall apart when left at room temperature.
- To freeze, cut the mixture into individual bars and store them in an airtight container or freezer-safe bag for up to two months. Thaw them in the refrigerator.
We make this recipe often with a few modifications based on our personal preferences. We use pumpkin seeds and dried cranberries and leave out the chocolate chips. We also reduce the peanut butter to 3/4 cup and use 1/2 cup of maple syrup instead of honey. We also reduce the salt to 1/4 teaspoon. Thanks for sharing!! =o)
Good morning Sam, thank you for commenting and rating the recipe! Those sound like tasty substitutions. Does reducing the peanut butter make them more fragile? How well do they stay together? Just curious. Thank you again and have a lovely day 🙂
Yummy! Home made granola bars. I make them a lot and after I cut them I wrap them in plastic wrap and put in a freezer bag and they freeze really well. I use honey for a couple of granola bar recipes but I find those ones I have to eat while they’re still pretty much frozen because they’re too sticky! For a recipe like this when I use oats, I find condensed milk does a much better job than honey on the stickiness scale! When I make granola bars with oats, I add sunflower seeds, pumpkin seeds, craisins, chocolate chips, sliced almonds, and sometimes crushed pretzels if I have them on hand. Granola bars can be such a versatile recipe!
Good Morning, huh, I’ve never frozen them before. Honestly, they usually don’t last long enough to justify freezing lol! When I said they’re a guilty pleasure, I wasn’t kidding. We’ve also never used condensed milk. I will have to try that sometime. When it comes to personal favorites, I like dried cranberries, walnuts, and dark chocolate. Thank you for commenting, it was good to hear from you, take care, Cheryl!