Snacks

Homemade Granola Bars

4.53 from 85 votes
My Homemade Granola Bars recipe results in the perfect portable snack packed with flavor, crunch, and chew — with no mystery ingredients.
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Hi Bold Bakers!

Some of my favorite recipes to create are homemade versions of things you typically buy. From homemade cereal like my Bran Flakes Cereal recipe to Homemade Ice Cream Sandwiches, no matter what it is, it’s always better homemade. My Homemade Granola Bars recipe is no exception. These quickly baked granola bars are the perfect portable snack packed with flavor, crunch, and chew, but with no mystery ingredients.

Homemade is better, and I’ll prove it!

Why do Granola Bars Need To be Baked?

While some granola bars are no-bake, like my No-Bake Granola Bars recipe, my Homemade Granola Bars are the opposite.

The reason I chose to make a baked granola bar recipe is not just because I absolutely love the toothy crunch and toasty flavor of the oats, but because the baking process helps the granola bars hold together without the use of too much liquid sweetener.

These bars start by combining a bit of honey, maple syrup, and brown sugar in a pan with butter. This forms a little bit of a sticky syrup that goes a long way. After making the syrup in a large deep pot, I go right in with lost of oats, shredded coconut, chewy dried cranberries, and chopped almonds. From there, this mixture gets pressed into a small sheet tray and baked until golden brown.

After coming out of the oven, I cut these into perfectly portioned bars — but it doesn’t stop there. In true Big and Bold fashion, I dip the granola bars in chocolate. If these don’t get you through a snack attack or an extra long afternoon, then I don’t know what will!

Why are My Granola Bars Sticky?

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This can happen if you don’t allow the syrup base of the bars to properly come together. To avoid this, I suggest letting the butter melt all the way, then add in the brown sugar, honey, and maple syrup. Don’t be tempted to over stir this mixture, either. Just allow the sugar to naturally dissolve.

After the sugar has dissolved, allow this to simmer over low heat for just a few minutes. This should yield the perfect result! If your granola bars are coming out a bit sticky, it may also mean they need to be baked longer, as after baking they should be crunchy on the outside and hold together on the inside.

Why are My Granola Bars Too Crunchy?

While on the one hand, you don’t want your granola bars to be too sticky, you also don’t want them to be too crunchy either. To make sure they come out just right, I suggest you bake them for the exact time in the middle rack of the oven, allowing them to toast up evenly.

Another trick to getting them to the perfect texture is to really press the oat mixture down into the lined pan before baking the bars. This will compact the oats and all the mix-ins, making sure that the whole mix bakes and toasts up evenly from corner to corner.

What can I Add to My Granola Bars?

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I love the combination of coconut, dried cranberries, and almonds. All topped off with chocolate this is heavenly. However, my recipe is wonderful to get creative with, from raisins and other dried fruit to whatever mix of nuts you have on hand, you really can’t go wrong here. If you are looking to make a slightly less sweet granola bar, feel free to leave out the chocolate too!

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Watch The Recipe Video!

Homemade Granola Bars Recipe

4.53 from 85 votes
My Homemade Granola Bars recipe results in the perfect portable snack packed with flavor, crunch, and chew — with no mystery ingredients.
Author: Gemma Stafford
Servings: 18
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
My Homemade Granola Bars recipe results in the perfect portable snack packed with flavor, crunch, and chew — with no mystery ingredients.
Author: Gemma Stafford
Servings: 18

Ingredients

  • 6 tablespoons (3oz/85g) butter, melted
  • 1/3 cup (5oz/142g) honey
  • 2 tablespoons maple syrup
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 3 cups (9oz/255g) rolled oats
  • 1/4 teaspoon salt
  • 1/2 cup (1 ½oz/43g) coconut, shredded and unsweetened
  • 1/2 cup (2 ½oz/71g) dried cranberries, or raisins
  • 1/2 cup (2 ½oz/71g) almonds, chopped
  • 1 1/2 cup bittersweet chocolate, melted

Instructions

  • Pre-heat your oven to 350°F (180°C), then line a 9 x 12 inch baking tray with parchment, set aside.
  • In a medium saucepan over medium-low heat, combine the butter, honey, maple syrup, brown sugar, and cinnamon.
  • Allow to simmer until the sugar has dissolved and a dark syrup has formed. 
  • Remove from the heat and fold in the oats, salt, coconut, dried cranberries and almonds. Using a spatula, continue to fold everything together until evenly coated in the syrup.
  • Transfer the oat mixture to the prepared baking tray and press down using your spatula into one evenly packed layer.
  • Bake the granola bars for 25-30 minutes, until golden brown and toasted on top.
  • Remove from the oven and allow to cool to room temperature before lifting the whole sheet out of the tray.
  • Cut them in 1 1/2 x 4 inch bars. This will yield 18.
  • Dip the bottom half of each bar in melted chocolate then allow to set, chocolate side up, on a rack. If your bars do not set up after 30 minutes to an hour, place them in the fridge until the chocolate has hardened. 
  • Once the chocolate has set, use the additional melted chocolate to drizzle over the top for garnish. Once the chocolate drizzle has set, enjoy!
  • Cover and store the granola bars in an airtight container at room temperature for up to 2 weeks. They can also be kept in the freezer for longer. 

Recipe Notes

Nutrition Facts
Homemade Granola Bars Recipe
Amount Per Serving (1 bar)
Calories 199 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 10mg3%
Sodium 60mg3%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 10g11%
Protein 2g4%
Vitamin A 100IU2%
Calcium 30mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments & Reviews

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Lisa
Guest
Lisa
10 days ago

Made this recipe exactly as it was written after watching the video 2x. Cooked it for 25 mins. It was slightly overdone and did not hold up to being cut. It will make a tasty granola topping but couldn’t make bars from it.

bridiemcd
Member
bridiemcd
11 days ago

Hi Gemma!
Just wanted to say thank you for this amazing recipe! I had some rolled oats a few days out of date (oops) so thought why not turn them into something 🙂 discovered your channel last year when I finished school and suddenly got really into baking! Your channel has inspired me so much! Sadly only half of the granola bars held their shape whilst the other half broke up but fear not! I sprinkled the crumbs on top of ice cream and it was amazing!! Tastes like an even more delicious ANZAC bikkie! Thank you again 🙂

Rakhi
Guest
Rakhi
15 days ago

What can I use instead of maple syrup,

Member
Beverly Ann Millimen Baker
22 days ago

I’m thinking about trying to make your granola bars but what if you’re not crazy about coconut flakes? Can you leave them out and add something else and replace it.
I love raisins and different types of nuts. I love chocolate chips and M&Ms

They look great can’t wait to try them

Jay
Guest
Jay
1 month ago

These were amazing! I did exactly like the recipe stated except I didn’t add chocolate chips or dip/drizzle in chocolate. However, after reading the comments, I wanted to make sure they wouldn’t crumble so I cooked the sugar sauce for 6 mins on low (which smelled amazing by the way!!!) and baked the bars for 30 mins. I think this caused my bars to be extremely hard! I had trouble trying to cut them. I had made these for my kids but seeing they were hard, I omitted the step to dip and drizzle in chocolate as they were sweet… Read more »

Pamela
Guest
Pamela
1 month ago

Hi Gemma, could i replace honey and maple syrup with apple syrup?

Fazia Boodhoo
Guest
Fazia Boodhoo
2 months ago

I made this yesterday but it did not hold together after baking, so I crumbled it and put it in a jar. It’s already gone ( cereal)😉😉. It was super delicious.

Mae
Guest
Mae
2 months ago

Hi Gemma! Iam not a big fan of coconut, any replacement? Thanks ♥️

Melissa
Guest
Melissa
2 months ago

Do you have a recipe for peanut butter granola bars?

Asha
Guest
Asha
2 months ago

Tried this and everyone liked thanks for this recipe

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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