Savor our Homemade Granola Bars packed with flavor, crunch, and chew. These easy, wholesome snacks are far superior to store-bought versions.
- ⅔ cup (5 oz/142 g) butter, room temperature
- ½ cup (5 oz/142 g) honey
- 3 tablespoons maple syrup
- 2 tablespoons dark brown sugar
- 1½ teaspoon cinnamon
- ½ teaspoon salt
- 3 cups (9 oz/255 g) rolled oats
- ½ cup (1 ½ oz/43 g) unsweetened coconut, shredded
- ½ cup (2 ½ oz/71 g) almonds, chopped
- ½ cup (2 ½ oz/71 g) raisins (or other dried fruit)
- 1 cups (6 oz/170 g) bittersweet chocolate, melted
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Preheat your oven to 350°F (180°C), then butter and line a 9 x 13-inch (23x33 cm) baking pan with parchment. Set aside.
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In a medium saucepan over medium-low heat, combine the butter, honey, maple syrup, brown sugar, cinnamon and salt. Heat gently, stirring frequently, just until the sugar is dissolved.
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Remove from the heat and fold in the oats, coconut, almonds and raisins (or other dried fruit). Using a spatula, continue to fold everything together until evenly coated in the syrup.
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Transfer the oat mixture to the prepared baking tray and spread into an even layer, pressing down with the spatula to pack everything together.
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Bake the granola bars for 25-30 minutes, until golden brown and toasted on top.
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Let cool for 10 minutes, then, while still warm, use the parchment to help lift the bars out of the pan. Cut them in half lengthwise and then each half into 1 ½ inch (3 ¾ cm) wide bars. You will get 9 for each half. Allow to cool completely.
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If you wish you can dip the bottom half of each bar in melted chocolate, then place it, chocolate side down, on the prepared baking sheet.
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Drizzle the remaining chocolate over the top for garnish, then allow the chocolate to set for about 1 hour or until completely hardened before removing from the parchment paper. (To set the chocolate faster, refrigerate if 30 minutes.)
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Store the granola bars in an airtight container at room temperature for up to 2 weeks.
Watch the Recipe Video!
- Get creative with your favorite add-ins! Customize your homemade granola bars with flavor variations such as peanut butter chips and banana slices, coconut and mango, cranberry, orange and walnuts, apple cinnamon and cashew, mini chocolate chips and cherry, maple pecans, blueberry and chia seeds, and lemon poppy seeds. NOTE: all add-ins have to be DRIED, fresh fruit will not work.
- For something simpler than dipping these baked granola bars in chocolate, you can instead stir in 1 ½ cups (9 oz/255 g) of bittersweet chocolate chips into the oatmixture.
- Add ½ to 1 teaspoon vanilla extract for a mild floral taste if you wish.
- Cut these into bars while they are still warm or they will be too crumbly to cut.
- After dipping in chocolate, the bars will easily lift off the parchment once it sets. If the bars are sticking, it just means that the chocolate has not hardened yet. You can refrigerate the bars to set the chocolate faster.
- For other granola bars recipes, try our Healthy Granola Bars (Sugar-Free, Grain-Free)No-Bake or No-Bake Granola Bars (Nut & Raisin, Peanut Butter & Jelly, Double Chocolate)!
- These bars make great lunchbox snacks along with our Homemade Goldfish and Animal Crackers!