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:
4.89 from 98 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. Carrie Fox

    I made these, but did substitutions, as my daughter’s day care is nut free. I used tahini, and mixed in sunflower seeds, dried cranberries, and desiccated coconut. They are good, but I bet would be incredible with peanut butter! Thank you for the recipe!

  2. Devan

    5 stars
    These are so good! My kids prefer them to store bought granola bars!

  3. bob

    4 stars
    a little bit less honey is great

  4. Alison

    These are a BIG hit with my family. So good!!

  5. Britt F

    5 stars
    Stupidly delicious. Definitely a dessert, not a snack, though. Just because it’s honey, doesn’t mean it’s not sugar. It’s like an oaty peanut butter fudge. No complaints here!

  6. Alexcis

    5 stars
    Do you know how many calories it would be per bar? I love it by the way. Tastes so good ‘!

    • Jeanine Donofrio

      I’m so glad you loved them! I’m sorry, we don’t calculate nutrition facts.

  7. Ever

    5 stars
    Yum! I just made these, and they are ADDICTING! I’d been searching for a granola bar recipe for a little while: I’d much prefer making my own to buying individually wrapped ones: trying to cut down on my plastic use. I loved how easy these were, and how they could easily be adjusted with different mix-ins (I can be a little wary of trying ‘healthy foods’ like dates, flax, etc), so it was no problem at all to just do chocolate chips and a pinch of sunflower seeds! Way better than anything you can buy in the store! I had to change around the proportions slightly because I didn’t have enough honey, and you can’t even tell. Definitely adding this to my weekly routine (if they last that long!). 10/10 for a delicious, versatile, customizable granola bar.

  8. Brittney

    When you say chill do you mean in the freezer or fridge?

    • Jeanine Donofrio

      Hi Brittney, chill in the fridge.

  9. Kristina

    What if I only have crunchy peanut butter? Should I just use more?

  10. Colleen

    Can you share the nutrition facts? Thanks.

  11. Brittany L

    5 stars
    These were great! I really like that I didn’t need the stove or oven at all. These were my go-to breakfast when I was running late for work (aka everyday breakfast lately). It was like having dessert for breakfast ☺️

    • Jeanine Donofrio

      I’m so glad you loved them!

  12. Kristina

    5 stars
    These are delicious! Any idea of how many calories one bar is? My husband is counting calories and I would love for him to be able to eat these.

  13. Ricky

    Just stumbled onto your website , and went over a few recipes. They look great and delicious. First time cook here , and I want to try these out. In terms of the rolled oats, do you pre-soak them in water before adding it to the peanut butter mix? apparently it can cause Indigestion etc if you do not pre-soak?


    • Jeanine Donofrio

      Hi Ricky, no, the oats need to be dry to make granola or it’ll be super soggy. In terms of indigestion, you should be fine since they’re not raw, they’re baked.

  14. Jessica

    5 stars
    I rarely review recipes but OMG!!! These are phenomenal! I will never buy prepackaged granola bars again. I followed the recipe exactly, with the exception of a few more chocolate chips😀. I will definitely be making these again! Probably tomorrow if anyone in the house finds out they’re here.

  15. Elissa

    5 stars
    Yum! Thank you! I have a tried a few of these recipes but you are right, the proportions make it or break it. These were perfect!
    I substituted 2 C oats and 1 C gluten free rice crispy cereal for the 2 1/2 C rolled oats. Kids and I loved it. : )


    5 stars
    So we are a panic allergy house I substituted peanut butter for sun butter and peanuts for blue diamond almonds. It turned out amazingly they were like a granola fudgey no bake cookie. It was so good the whole house approved and they will not last 2 days in this house . Thanks you so much for sharing ❤


      5 stars
      Peanut allergy *****

  17. Emily

    5 stars
    These are so yummy. I’ve made about three batches at this point. Most recent batch I included some chopped pecans along with the peanuts. Love it!

  18. Suz

    5 stars
    I’m so glad I found this recipe! I formed mine into bite sized energy balls and they’re the perfect snack to have in the fridge at work and at home. They’re sweet and tasty and I’m looking forward to trying them with maple syrup next time!

  19. Hadley

    Loved these! Used almond butter because I’m not a peanut fan. And used chocolate chips, pecans and freeze dried raspberries for mix ins. Amazing!! And so easy!

    • Jeanine Donofrio

      so glad you loved them!

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.