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–+ servings
A stack of chewy, golden Easy Homemade Granola Bars made with visible oats and dried fruit pieces.

Easy Homemade Granola Bars

Make simple granola bars at home using basic ingredients. These bars are easy to prepare and customize.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 bars
Course: Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups rolled oats Old-fashioned work best
  • 1 cup chopped nuts or seeds Pecans, almonds, or sunflower seeds
  • 1 cup mix-ins Chocolate chips, dried fruit, or coconut flakes
Wet Ingredients
  • 1/2 cup honey or maple syrup
  • 1/2 cup nut butter Peanut butter or almond butter
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Equipment

  • 9x13 inch baking pan
  • Parchment paper
  • Large mixing bowl

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, combine the rolled oats, chopped nuts or seeds, and your chosen mix-ins.
  3. In a small saucepan over low heat, gently warm the honey (or maple syrup), nut butter, and coconut oil until they are smooth and fully combined. Remove from heat and stir in the vanilla extract and salt.
  4. Pour the wet mixture over the dry ingredients. Stir well until everything is evenly coated.
  5. Press the mixture firmly and evenly into the prepared baking pan. Use the back of a spatula or another piece of parchment paper to pack it down tightly.
  6. Bake for 20 to 25 minutes, or until the edges are lightly golden brown. Do not overbake, as this can make the bars hard.
  7. Remove the pan from the oven and let the bars cool completely in the pan on a wire rack. Cooling is important for them to set properly.
  8. Once completely cool, use the parchment paper overhang to lift the entire block out of the pan. Cut into 12 even bars.

Notes

Store the finished granola bars in an airtight container at room temperature for up to one week, or refrigerate for longer storage.

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