Soft and Chewy Granola Bars

How to make homemade granola bars! These granola bars are simple, soft and chewy. They are delicious as-is or can be adapted based on your favorite dried fruits, nuts or chocolate. Jump to the Easy Homemade Granola Bars Recipe

Homemade Granola Bars

This Granola Bars Recipe is Flexible

We have a history with granola bars. A while back, we shared a cooking failure. The subject was granola bars. They tasted great, but fell apart. So, we sort of gave up and moved on with the thought that one day, we would be ready to give them another shot. After two years, we’ve picked up where we left off and have now figured out how to make these simple, soft and chewy granola bars. We’re in love. They taste great, are incredibly easy to make and they absolutely do not fall apart (see our tips below).

Soft and chewy granola bars

We’ve made these many times now and every time, they’ve been just a little bit different.

Here, you see whole almonds, dried cranberries and mini chocolate chips. We’ve also used dried cherries, apricots and unsweetened coconut. We’re even thinking about adding pistachios next time.

The possibilities are endless — all you need to know is the base. Oats, butter, honey and brown sugar. After that, add what you like.

Cutting homemade granola bars.

More recipes with oats: Try our Everyday Oatmeal Recipe, Easy Energy Balls, our favorite Overnight Oats or this Strawberry Banana Baked Oatmeal.

Tips for making the bars

Take care to press the mixture into the pan. After a few tries, we’ve found that it’s really important to press the granola mixture into the pan. We’ve actually spent about a minute pressing before — the harder and longer you press, the less chance you’ll end up with granola instead of granola bars.

Honey and brown sugar help make a glue for the bars. The honey and brown sugar really helps with keeping the bars together. Chocolate chips added to the mixture help, too. We add some to the granola mixture while it is still warm. You might notice some of the chocolate melts — this is totally okay, it acts as extra glue, holding the bars together. After that, we add more chocolate chips to the top — these don’t melt.

Chill for two hours. Finally, we like to refrigerate the granola mixture for about 2 hours. This hardens everything and makes it easy to cut the granola mixture into bars. Right out of the refrigerator the bars will be hard since they are cold. Leave them out for an hour and they will warm to room temperature and become a little softer and chewy.

The bars keep at room temperature for about 1 week. Just make sure they are tightly covered or sealed in a container.

More easy snack recipes

  • Honey Almond Granola — How to make homemade granola with rolled oats, almonds, honey, and vanilla. Save a little money and make granola at home.
  • Easy Homemade Hummus — With a few simple tricks, you really can make creamy smooth homemade hummus and yes, we really do think it’s better than store-bought.
  • The Best Homemade Peanut Butter — See how to make both creamy and crunchy peanut butter as well as an almond and chocolate variation.
  • Homemade Blue Cheese Dressing — Use this simple homemade dressing as a dip for veggies or for tossing with your favorite salads.

Recipe updated, originally posted March 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

Soft and Chewy Granola Bars

  • PREP
  • COOK
  • TOTAL

These homemade granola bars are so much better than what you can buy at the store, especially since you can substitute for your favorite dried fruit or nuts. While these are very simple to make, there is a 2-hour wait for the bars to firm up enough to cut. Feel free to add your favorite dried fruit, nuts or chocolate to these – it’s completely up to you. Since we use a 1/3 cup of honey, we like to splurge on higher quality honey.

Makes 12 bars

Watch Us Make the Recipe

You Will Need

2 1/2 cups (230 grams) old fashioned rolled oats

1/2 cup (80 grams) whole almonds, coarsely chopped

1/3 cup (113 grams) pure honey

1/4 cup (56 grams) unsalted butter, cut into pieces

1/4 cup (50 grams) packed light brown sugar

1/2 teaspoon vanilla extract

1/4 teaspoon fine sea salt

1/2 cup (60 grams) dried cranberries, coarsely chopped

1/4 cup plus 2 tablespoons (65 grams) mini chocolate chips

Directions

  • Toast Oats and Nuts
  • Heat oven to 350 degrees Fahrenheit. Line the bottom and sides of a 8-inch or 9-inch square pan with aluminum foil or parchment paper.

    Add the oats and chopped almonds to a small baking sheet, and then bake for 5 minutes, stir and then bake another 3 to 5 minutes or until lightly toasted. Transfer to a large bowl.

    • Make Bars
    • Combine the butter, honey, brown sugar, vanilla extract and the salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts, the mixture is bubbling and the sugar completely dissolves.

      Pour the butter mixture into the bowl with toasted oats and almonds. Mix well. Let cool about 5 minutes, and then add the cranberries and a 1/4 cup of the mini chocolate chips. Stir to combine. Some of the chocolate chips will  melt a little. This is fine, they turn into glue and help to hold the bars together.

      Transfer the oat mixture to the prepared pan, and then use a rubber spatula or damp finger tips to firmly press the mixture into the pan. Press hard here, this way the bars will stay together once cooled and cut — We press for about one minute to be extra safe.

      Scatter the remaining 2 tablespoons of chocolate chips over the pressed granola mixture, and then use a rubber spatula to gently press them into the top. Cover then refrigerate for at least 2 hours or freeze for about 30 minutes. Remove the block of granola mixture from pan then peel away the foil or parchment. Cut into 12 bars.

      • Storing
      • Store granola bars in an airtight container for up to one week. For the softest bars, keep at room temperature. For slightly harder bars, store in the fridge. Bars will keep in the freezer for up to three months when wrapped well.

Adam and Joanne's Tips

  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 210 / Protein 4 g / Carbohydrate 30 g / Dietary Fiber 3 g / Total Sugars 16 g / Total Fat 10 g / Saturated Fat 4 g / Cholesterol 10 mg
AUTHOR: Adam and Joanne Gallagher

Subscribe to Our Newsletter

Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free!

713 comments… Leave a Comment
  • Emmet January 20, 2022, 2:01 pm

    Made today they were very nice. I didn’t have any cranberries so I put in raisins also didn’t have any chocolate chips so I put in mini fudge pieces. I always know your recipes will be spot on maybe I should comment more. Thanks for all your tasty recipes. Emmet

    Reply
  • Mike December 31, 2021, 1:29 pm

    Made these bars today and with a little tweaking I will never by store bought again.

    Reply
  • Ak December 17, 2021, 12:44 am

    I’ve made these twice and both times I baked them at 110c° for about 30 mins just to dry. That seems to work just fine for my taste. Mine turns out holding together and staying chewy. I’ve convinced myself not to try to add too much dried fruits if I don’t adjust the amount of honey/butter mixture, because it will be always sad to see the crumbled granolas, though I know they’ll be still tasty. Thank you for the great recipe!

    Reply
  • Anna December 11, 2021, 12:18 pm

    Really easy to make and the recipe is fantastic. Flavour is super good. Definitely going to do them again.

    Reply
  • Stella Giles November 24, 2021, 10:50 am

    I made these breakfast bars today. I did a double batch and put some syrup in place of half the honey and added some dates, sunflower seeds and pumpkin seeds and left out the chocolate. I baked them for 12 minutes on 160 fan as that’s the way I usually make flapjack! They turned out very chewy and flavoursome and not crumbly, so I’ll probably make them again. I did take care to press them into the tin well. I wonder why the recipe doesn’t specify to bake them?

    Reply
    • Joanne November 24, 2021, 2:12 pm

      Hi Stella, We are thrilled you found an adaptation to the recipe that you love. We typically do not bake these bars so that they soft nice and chewy. Baking is an option and will likely mean that the bars will be less soft and possibly a bit more crunchy. Either option is delicious.

      Reply
  • Sarah Kilby November 22, 2021, 12:57 pm

    Delicious! Do you think I could substitute pure maple syrup instead of the honey?

    Reply
    • Joanne November 24, 2021, 2:29 pm

      We always use honey for this recipe. Maple syrup might work, but I do find that the honey is more sticky, which helps to keep the bars together. If you do not eat honey, something thick and sticky like brown rice syrup might be a better choice.

      Reply
    • Laura Nelson January 13, 2022, 9:44 am

      Yes, you can sub maple syrup, eliminate sugar, and still end up with a bar that is plenty sweet IMO. I added a little cinnamon, maybe 1/2 tsp.

      Reply
      • Laura Nelson January 13, 2022, 10:00 am

        Also, used 1/4 c olive oil insttead of butter, which I consider to be very unhealthy to use in a recipe such as this that could become a go-to recipe. Worked fine

        Reply

Leave a Comment/Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. You must be at least 16 years old to post a comment. All comments are governed by our Privacy Policy & Terms.

* Required fields (Email address will not be published)

Did you make it? How was it?:

 

Previous Post: Next Post: