There’s something incredibly satisfying about homemade chewy granola bars that store-bought versions just can’t match. These wholesome treats strike the perfect balance between healthy and indulgent, with a delightful chewy texture that keeps you coming back for more. Made with simple pantry staples, they’re endlessly customizable to suit your taste preferences.
Whether you’re packing them in lunchboxes, grabbing one for a quick breakfast on the go, or enjoying them as an afternoon pick-me-up, these chewy granola bars will quickly become a staple in your home. The best part? You’ll know exactly what ingredients are going into them – no mysterious additives or preservatives here!
Why You’ll Love This
- Ready in just 45 minutes with minimal hands-on time
- Perfectly chewy texture that doesn’t crumble apart like many homemade versions
- Customizable with your favorite mix-ins like chocolate chips, dried fruits, or nuts
- More economical than store-bought granola bars
- Great for meal prep – make once and enjoy throughout the week
Ingredients
- ¾ cup creamy peanut butter
- ½ cup honey
- 2 tablespoons coconut oil (solid)
- ½ teaspoon salt (adjust if using salted nuts/PB)
- 1½ teaspoons vanilla extract
- 2 cups old-fashioned oats
- ¼ cup shredded coconut
- ¾ cup roasted and salted cashews
- 6 tablespoons mini chocolate chips, divided
- 6 tablespoons mini M&M’s, divided
Instructions
- Line 8×8 or 9×9 inch baking pan with parchment paper, leaving overhang for easy removal.
- Heat peanut butter, honey, and coconut oil in pot over medium heat until melted. Simmer 1 minute, stirring constantly. Cool 3 minutes, then stir in salt and vanilla.
- Chop cashews coarsely. Mix in oats, coconut, and cashews. Let cool 15-25 minutes until just warm. Stir in ¼ cup each of chocolate chips and M&M’s.
- Press mixture very firmly into prepared pan using measuring cup base. Sprinkle remaining chocolate chips and M&M’s on top, pressing gently.
- Refrigerate 1 hour. Lift from pan using parchment and cut into 12 bars.
Tips & Variations
- For extra-firm bars, refrigerate for 30 minutes before cutting.
- Substitute almond butter or sunflower seed butter for the peanut butter to accommodate allergies.
- Try different mix-ins like shredded coconut, pumpkin seeds, or chopped dried apricots.
- For a less sweet version, reduce the brown sugar to 2 tablespoons.
- Make them gluten-free by using certified gluten-free oats.
- For a no-bake version, simply chill the mixture in the refrigerator for 2 hours instead of baking.
Serving Suggestions
These chewy granola bars are delicious on their own, but they also pair wonderfully with a glass of cold milk or a hot cup of coffee. For a more substantial breakfast, serve alongside a piece of fresh fruit and a dollop of Greek yogurt.
They also make excellent hiking or road trip snacks – wrap individual bars in parchment paper for easy transport without sticking together.
Notes
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks.
- For longer storage, wrap individual bars and freeze for up to 3 months.
- The bars will firm up as they cool, so don’t worry if they seem a bit soft when first removed from the oven.
- For cleaner cuts, use a sharp knife and wipe it clean between slices.
FAQs
Can I make these granola bars without nuts?
Absolutely! Simply omit the almonds and increase the amount of oats or add seeds like sunflower or pumpkin seeds instead. For the peanut butter, try using sunflower seed butter or tahini.
Why did my granola bars fall apart?
This usually happens if the bars weren’t pressed firmly enough into the pan or if they were cut before cooling completely. Make sure to really compact the mixture and allow for full cooling time.
Can I use quick oats instead of old-fashioned rolled oats?
Yes, though the texture will be slightly different. Quick oats will create a denser bar with less chew, while old-fashioned oats provide more texture.
How do I know when the granola bars are done baking?
Look for light golden edges and a set center. The bars will still feel somewhat soft when hot but will firm up considerably as they cool.
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