Snacks

Homemade Granola Bars

4.5 from 76 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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Homemade Granola Bars Recipe

4.5 from 76 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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Fazia Boodhoo
Guest
Fazia Boodhoo
25 days 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
27 days ago

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

Melissa
Guest
Melissa
28 days ago

Do you have a recipe for peanut butter granola bars?

Asha
Guest
Asha
1 month ago

Tried this and everyone liked thanks for this recipe

13Hope
Member
13Hope
2 months ago

The kids love it and we can change it up as needed(candy, nuts, any good thing to add).

Member
birdgirl 0105
2 months ago

Mine turned out burnt 🙁 followed the recipe: 180c for 25 mins, but the top was a bit burnt and tasted like burnt popcorn. I googled 350f to c and found out that it’s actually about 175c.

Make sure to check on your granola bars and that it’s at 175 if you’re using the metric system!

sumedha garg
Guest
sumedha garg
2 months ago

Hi gemma!!
I tried making the granola bar today..
But it doesnt stick together ..
It tastes amazing though
Can i prepare the binding material again and mix and then freeze the mixture again?
What can be done to imporvize the falling apart granola..?

Naomi
Guest
Naomi
3 months ago

Hi there! Thanks for this great recipe – I am about to try it out. Love the idea of almond butter for extra protein, but just wondering if you would sub 2 T almond butter for 2T of the butter, or just add in almond butter along with the full 6T butter?
Thanks!
Naomi

RF74
Member
RF74
3 months ago

The first batch was so good that it barely survived the weekend. We were trying very hard to hold back . Lol. My stepdaughter told my husband not to eat them all.🤣 I made another four batches so my husband can use this healthy snacks to complete with his coworkers’ evil chocolate & candies.

It’s so addictive either by itself or with milk. I can’t stop grabbing bites every time I open the fridge. Thanks a million Gem!

RF74
Member
RF74
3 months ago

I have to make this every so often because we don’t like store bought ones anymore. Toasted pecans, shredded coconut and dark chocolate chips. Good as snack bars and beyond words with milk ! My stepdaughter can’t stop eating them. So addictive. Thanks a million Gem. Hope you’re doing well.

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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