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Homemade Granola Bars

These homemade granola bars are chewy, naturally sweetened, and endlessly customizable. Made with oats, honey, and your favorite add-ins, they’re the perfect make-ahead snack for busy days or lunchboxes.
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Ingredients Equipment Method Notes

Ingredients
  

  • Makes 10–12 bars
  • Base:
  • 200 g 2 cups rolled oats
  • 50 g ½ cup chopped nuts (e.g., almonds, walnuts, cashews)
  • 30 g ¼ cup seeds (e.g., chia, flax, sunflower – optional)
  • 60 g ½ cup dried fruit (e.g., raisins, cranberries, chopped dates)
  • 60 g ⅓ cup mini chocolate chips or cocoa nibs (optional)
  • Binder:
  • 120 g ½ cup honey or maple syrup
  • 60 g ¼ cup natural peanut butter or almond butter
  • 1 tsp vanilla extract
  • Pinch of salt

Equipment

  • Mixing bowls
  • Saucepan
  • 8x8 inch (20x20 cm) baking dish or pan
  • Parchment paper
  • Spatula or wooden spoon
  • Refrigerator

Method
 

  1. Prepare the pan:
  2. Line an 8x8 inch pan with parchment paper, leaving overhang on the sides.
  3. Toast the oats and nuts (optional but recommended):
  4. Preheat oven to 175°C (350°F).
  5. Spread oats and nuts on a baking tray and toast for 8–10 minutes. Let cool slightly.
  6. Mix dry ingredients:
  7. In a large bowl, combine oats, nuts, seeds, dried fruit, and chocolate chips (if using).
  8. Make the binder:
  9. In a small saucepan, heat honey and nut butter over low heat until smooth and warm.
  10. Remove from heat and stir in vanilla and salt.
  11. Combine:
  12. Pour the warm binder over the dry ingredients. Mix well until evenly coated.
  13. Press into pan:
  14. Transfer the mixture to the prepared pan and press down firmly using a spatula or the bottom of a glass. The firmer you press, the better the bars hold.
  15. Chill:
  16. Refrigerate for at least 1–2 hours until set.
  17. Slice and store:
  18. Lift out using parchment overhang and slice into bars.
  19. Store in an airtight container at room temperature (up to 5 days) or in the fridge (up to 2 weeks).

Notes

Use gluten-free oats to make the recipe gluten-free.
You can swap nut butter for sunflower seed butter to make it nut-free.
Want crunchier bars? Bake the whole pan at 175°C (350°F) for 10–12 minutes before chilling.
Drizzle with melted dark chocolate for a decadent touch.