Homemade Granola Bars

These homemade granola bars are SO much better than any kind you'd buy at the store. They're easy to make, and they're chewy, nutty, and delicious.

Granola bars

A few weeks ago, I started craving the granola bars I ate as a kid. They had a chewy texture, a sweet, oat-y flavor, and pockets of mini chocolate chips. These days, I don’t keep packaged snacks around the house, but I always have old fashioned oats, nuts, and seeds in my pantry. I might not have had the exact granola bars I was craving on hand, but I could make homemade granola bars that’d be even better!

Fast forward to now, and I’ve made this granola bar recipe more times than I can count. It’s a breeze to make, and the bars are fantastic. They’re chewy, sweet, nutty, and studded with just the right amount of chocolate chips. Filled with wholesome ingredients like oats, pepitas, and nut butter, they’re healthy enough to pass for breakfast, but they’re also a perfect afternoon snack.

Granola bar recipe ingredients

Granola Bar Recipe Ingredients

You only need 7 basic ingredients to make this homemade granola bar recipe:

  • Natural peanut or cashew butter – It helps bind the bars together, and it adds protein, healthy fats, and irresistible nutty flavor.
  • Whole rolled oats – They give these bars a perfect chewy texture. If you’re gluten-free, make sure that you use certified gluten-free oats.
  • Honey – Along with the nut butter, it helps all these ingredients stick together! I love its warm amber flavor in this recipe.
  • Vanilla extract – It amps up the bars’ warm flavor.
  • Sea salt – To make all the rich, sweet, and nutty flavors in this recipe pop!
  • Pepitas, crushed peanuts, or cashews – They add healthy fats, protein, and crunch.
  • Mini chocolate chips – Who doesn’t love nut butter and chocolate?! Be sure to use mini chocolate chips here, as regular chocolate chips are too big to make cohesive bars. If you don’t have mini chocolate chips, finely chopped dark chocolate will work in their place.

Find the complete recipe with measurements below.

Peanut butter and honey in a mixing bowl

How to Make Granola Bars

You won’t believe how easy it is to make this homemade granola bar recipe! Here’s what you need to do:

Stirring wet ingredients

First, stir together the wet ingredients – the cashew or peanut butter, honey, vanilla extract, and salt.

Peanut butter mixture in a bowl

Mix until the honey is fully incorporated. It will smell amazing!

Adding dry ingredients to wet ingredients

Second, fold in the dry ingredients – the oats, chocolate chips, and pepitas. The mixture might seem dry at first, but keep stirring! Everything will be fully incorporated in no time.

Homemade granola bars mixture How to make granola bars

Next, press the bars into a parchment-lined baking pan. Scoop the mixture onto the bottom of the pan, and cover it with another sheet of parchment paper. Firmly press the mixture to the sides of the pan with your hands. Then, use the back of a measuring cup to smooth and flatten the tops of the bars.

Finally, chill! Transfer the pan to the fridge, and allow the mixture to chill for one hour before you slice and eat the bars. That’s it!

Homemade granola bars in a baking pan

Granola Bar Recipe Tips

  • Use runny nut butter. Look for natural cashew or peanut butter with a smooth consistency to make this recipe, not the dry, stiff stuff that you might find at the bottom of a jar. If your nut butter is too dry or thick, it won’t bind the oats, chocolate chips, and nuts or seeds into cohesive bars. Use creamy nut butter, not crunchy.
  • Don’t cut the chilling time short. It’s tempting to slice and eat these bars as soon as you press the oat mixture into the pan, but in order for them to be chewy and cohesive, they really need to chill. Pop the pan in the fridge for at least one hour before slicing and eating the bars.
  • Store them in the fridge or freezer. Once you slice the bars, cover the pan and store it in the fridge, or transfer the bars to an airtight container. I recommend storing them with a sheet of parchment paper between layers so that the bars don’t stick together. They’ll keep for up to a week in the fridge, but you can also freeze them for up to 2 months. I like to eat these granola bars straight out of the fridge, but if they’re frozen, let them thaw at room temperature for 20 minutes before you eat.

granola bars sliced

Homemade Granola Bars Variations

  • Change up the mix-ins! I love the combination of mini chocolate chips and pepitas in these bars, but they’re delicious with other mix-ins too. Shredded unsweetened coconut, chopped dried cranberries, sunflower seeds, and dried currants are a few of my favorites. Feel free to use what you like, but make sure that you chop any dried fruits or nuts to a small size. You should also maintain the ratios I use in the original recipe. If the mix-ins are too large, or if you add too many, the bars won’t hold together.
  • Make them vegan. To make these granola bars vegan, substitute brown rice syrup for the honey. If you can’t find brown rice syrup, you can use maple syrup here. It’s not sticky enough to bind this mixture into cohesive bars, but it makes delicious energy balls! If you use maple, roll the oat mixture into 16 balls before you chill it. They make a perfect bite-sized snack!

granola bar recipe

More Favorite Oat-y Treats

If you love this chocolate chip granola bar recipe, try one of these oat-y treats next:

Then, check out this post for 47 more healthy snack ideas!

Homemade Granola Bars

rate this recipe:
4.9 from 91 votes
Prep Time: 5 mins
Chilling time: 1 hr
Serves 8
These homemade granola bars are a quick and delicious, and naturally gluten-free! If you want to change the mix-ins, see the post above for my tips on how to do it. These are on the sweet side, if you're looking for a less-sweet treat, try these Energy Balls.


  • 1 cup very smooth creamy natural peanut butter or cashew butter
  • 2/3 cup honey
  • 1 teaspoon vanilla extract
  • Heaping 1/2 teaspoon sea salt
  • cups whole rolled oats
  • 1/3 cup mini chocolate chips*
  • 3 tablespoons pepitas or crushed peanuts or cashews


  • Line an 8x8 baking pan with parchment paper.
  • In a large bowl, stir together the peanut butter, honey, vanilla, and salt, until smooth.
  • Add the oats, chocolate chips and the pepitas (or nuts). The mixture might seem dry at first, but keep stirring and it'll come together. Stir to combine and press firmly into the pan. Use a second piece of parchment paper and the back of a measuring cup to help flatten the mixture. Chill for at least 1 hour, then slice into bars.
  • Store bars in the fridge.


*Note: regular sized chocolate chips make these bars less cohesive - if you can't find mini chocolate chips, chop chocolate so that it's mini-sized.
To make these vegan, use brown rice syrup instead of honey. Maple syrup is not sticky enough to make these bars cohesive, but it will work if you roll the mixture into energy balls instead of making bars. To make these gluten free, just make sure your oats are certified gluten free.
Try our homemade peanut butter in this recipe!


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Rate this recipe (after making it)

  1. K

    5 stars
    We make these every single week! Super tasy, quick to make, easy ingredients to get (even here in Norway) We always store them in the freezer and it works perfectly. Thank you!

    • Jeanine Donofrio

      I’m so glad you’ve loved them so much!

  2. Desiree Doyle

    5 stars
    My toddlers love these. Thank you ♥️

    • Jeanine Donofrio

      Oh, I’m so happy to hear that!

  3. Adi

    4 stars

    I made these a day or two ago and the granola bars are absolutely delicious! But one problem I’ve found is that if I let them out of the freezer, they instantly just go back to the soft mix they were after stirring. Also, while the bars do stick together, they just seem to be really soft and very malleable, as if they could fall apart just by holding them on one end. Is there a way to fix this?

    Thank you!

    • Jeanine Donofrio

      Hi Adi, they are very soft… if you use brown rice syrup (which I didn’t because it’s not an easy ingredient for many people to find), they would be more firm. I like to store them in the freezer or, alternatively, you could roll them into balls.

  4. Loren

    These taste good but seem more like peanut butter with mix-ins, formed into bars than like granola held together by peanut butter and honey. (FYI I replaced 2 TBSP oats with ground flax)

  5. Gil

    Can i used a mini loaf pan?

    the link is in the web site

    • Jeanine Donofrio

      Hi Gil, if you use multiple pans so they are about the equivalent of 8×8, that would be fine.

  6. Jen

    5 stars
    My family loves these! Kid approved! Thank you.

  7. Ruby Dlugosz

    Could I use almond butter? I know it is thinner than pb so It may not hold together as well.

    • Jeanine Donofrio

      Hi Ruby, you might have problems with it sticking together – if you give it a try, just make sure your almond butter is on the runnier side and not the chunky stuff that’s sometimes at the bottom of the jar.

  8. Kay

    Can I use instant (quick) oats?

  9. AZC

    4 stars
    I tried this recipe, and I froze it overnight instead of 1 hour, but it still crumbled.

    • Jeanine Donofrio

      Hi, did you change anything about the recipe? Was your peanut butter really creamy and smooth (not dry or chunky) and did you use the full amount of honey?

  10. Jada Sherman

    4 stars
    It was good, but I used almost ALL my honey and it tasted too much like it. Overall, it was good but next time I’m gonna halve the honey.

    • Jeanine Donofrio

      I’m glad you enjoyed them – I found that they needed that much in order to stick together. I was able to use maple syrup (the flavor is a little less strong) but they’re not as cohesive.

    • Erin

      3 stars
      I found them super sweet too!! I can only eat half a “Bar” at a time…Otherwise good 🙂

  11. Kim

    5 stars
    First time making a granola bar. These are heavy. I cut them into 10 and then halved again. I think placing them in the freezer to set would work out better. Going to freeze half and keep the other half in the fridge for snacking. Overall, these are very good.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.