Homemade Granola Bars are one of my go-to healthy snacks for kids. They’re super easy to make, require minimal added sweeteners, have a texture that even babies and younger toddlers can chew, and store SO well.
These bars are seriously delicious—and versatile. They’re a great way to save money on groceries (since a batch is much less than buying a similar amount of store-bought bars) and you can vary the flavors by adding fruit or veggie puree.
Plus, they’re loaded with nutritious ingredients and minimal sweeteners, so they’re a satisfying healthy snack for kids. The texture is a nice balance of crisp edges, but a softer texture.
And the flavor is so, so good!
(You may also like my Homemade Granola, Granola Bites, Crunchy Granola Bars, Chocolate Chip Granola Bars, and Chocolate Chip Cookie Cake.)
Table of Contents
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Ingredients You Need
Here’s what you’ll need to make this homemade granola bar recipe so you know what to have on hand and ready to go.
- Rolled oats: These are sometimes called “old-fashioned” oats.
- Shredded unsweetened coconut: To make these without coconut, omit and use additional oats.
- Flour: I use whole-wheat flour in this recipe. You can use you can use gluten-free flour if needed.
- Chia seeds: To make these without chia seeds, omit and increase the nut butter to ¼ cup.
- Honey: This helps hold the bars together. Only use for kids over 1.
- Nut or seed butter: You can use peanut butter, almond butter, or Sunflower seed butter.
Step-by-Step Instructions
Here’s a look at the easy process involved in making this homemade granola bar recipe. Scroll down to the bottom of this post for the full recipe, including the amounts and timing.
Step 1. Add ingredients to a food processor, choosing your flavor. Grind until the mixture starts to hold together.
Step 2. Pour the batter onto a parchment-lined baking sheet and press flat.
Step 3. Score the batter with a knife, which makes them easy to break into pieces once they’re baked.
Step 4. Bake, let cool, and enjoy.
TIP: In Step 1, you’ll see the batter start to pull together and you can also check it by squeezing a bit between your fingers—it should be sticky enough to hold together when you squeeze it. Add a little more water or puree if it’s not quite sticky enough.
Frequently Asked Questions
Sure! See the variation at the bottom that calls for omitting them and slightly increasing the nut butter. This keeps a good amount of healthy fats to ensure that the bars hold together and that the kids get a nicely balanced snack.
These bars are naturally egg-free and dairy-free. They’re also easy to make gluten-free by choosing gluten-free oats and a gluten-free flour blend.
Yes, this granola bar recipe freezes really well. Simply let them cool and place into a zip top freezer bag. Freeze for up to 3 months. Thaw in the fridge or at room temperature, or directly in a lunchbox.
How to Store
I store our homemade granola bars in the fridge (because I like them cold) in an airtight container and serve them up until we run out.
- In the fridge in an airtight container, they’ll stay fresh for about two weeks.
- At room temperature in an airtight container, they’ll last about 1 week.
- In the freezer, you can place cooled bars in a sealed zip top freezer bag for up to 3 months. Thaw overnight in the fridge before serving.
Best Tips for Success
- For kids under one, you can substitute brown rice syrup for the honey. You can also try using applesauce.
- You can make them in the basic flavor, or banana, apple, sweet potato, butternut squash, or pumpkin.
- To make these without coconut, omit and use additional oats.
- To make these without chia seeds, omit and increase the nut butter to ¼ cup.
- To make this without a food processor, use quick or instant oats and stir everything together. (Or grind the oats and coconut in a blender, then stir the ingredients together in a bowl)
- Add chocolate chips to this recipe by pressing a few into the top of the rolled out batter just before baking.
Related Recipes
I’d love to hear your feedback if you try this recipe so please comment below to share!
Easy Homemade Granola Bars
Ingredients
- 1½ cups rolled oats
- ½ cup shredded unsweetened coconut (or use ½ cup additional oats)
- ¼ cup honey (or maple syrup or applesauce)
- ¼ cup whole-wheat flour
- 3 tablespoons peanut butter (or sunflower seed butter or 1 egg)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- 2 tablespoons chia seeds
- ¼ cup water (or ¼ cup mashed ripe banana, pumpkin puree, applesauce, butternut squash puree, OR sweet potato puree)
Instructions
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper or a Silpat. Warm the honey and peanut butter for about 15 seconds if not stored at room temperature.
- Place the oats and coconut into the bowl of a food processor and blitz to grind into a coarse texture (similar to quick oats).
- Add the remaining ingredients, including the peanut butter and honey, and blend well.
- (You can also grind the oats or use instant oats, then mix everything together in a bowl.)
- Add ¼ cup water and blend until batter comes together like thick cookie dough. You should be able to press the batter together between your fingers and have it stick together. If it doesn't, add a bit more water.
- Place batter onto the center of the prepared baking sheet and use your hands to press thin, about ¼-½-inch thick and about 8×8-inches big. I measure roughly using an 8×8-inch baking pan. (You can also roll out the dough—just cover it with a piece of parchment paper first to make sure it's easy to do.) Use a knife to lightly score lines for squares in whatever size you like.
- Bake for 18-20 minutes, remove from oven, and let cool completely on the pan.
- Break into squares and serve.
- Store in an airtight container for up to 2 weeks in the fridge or a week at room temperature. To freeze, place cooled bars in a sealed zip top freezer bag for up to 3 months. Thaw overnight in the fridge before serving.
Notes
- To make these with fruit or a veggie flavor, omit the water in Step 4. Choose one flavor from below. Proceed with the recipe as directed, though know you may need to bake up to an additional 10 minutes. Look for the edges to start turning golden brown. It just seems to take a little longer when you add a puree.
- Banana: Add ¼ cup mashed recipe banana or banana puree.
- Pumpkin: Add ¼ cup pumpkin puree.
- Apple: Add ¼ cup applesauce or Apple Puree.
- Butternut: Add ¼ cup butternut squash puree.
- Sweet Potato: Add ¼ cup sweet potato puree.
- To make these without coconut, omit and use additional oats.
- To make these without chia seeds, omit and increase the nut butter to ¼ cup. Or use ground flaxseeds.
- To make this without a food processor, use quick or instant oats and stir everything together. (Or grind the oats and coconut in a blender, then stir the ingredients together in a bowl)
- Gluten-free: Use gluten-free cup for cup flour in place of the whole-wheat.
- Add chocolate chips to this recipe by pressing a few into the top of the rolled out batter just before baking.
- Use room temperature honey and nut or seed butter to make the batter come together easily, or warm them briefly.
- Wet your fingers or use a piece of parchment to press the batter down if it’s sticking to your hands.
Nutrition
This post was first published June 2017.
Mine came out super pasty…any tips? I did measure, but maybe I mis-measured something. They’re like eating glue. The flavor isn’t bad, just the texture! Still leaving 5 stars since everyone seems to love them
Hmmm, are they wet? Maybe they didn’t bake quite long enough? They should be a soft, but firm bar. Glad everyone likes them anyway!
I dont reccomend using coache’s oats…! Using them turned out very dry.. maybe more water? I cant wait to try this recipe with regular oats!
I’m not sure what kind of oats those are, but regular oats work well!
Can I replace the peanut butter? since nowadays is not allowed at school? if yes which ingredient could be?
Thanks
You can use sunflower seed butter (common brand is Sunbutter) to replace the peanut butter.
Loved the collection of recipes using simple ingredients.
Everyone in the family loved them! The texture is exactly what we needed, not too crunchy, not too soft either. I made them with whole grain tahini instead of PB (we love it!) and you really can’t tell the difference. Thanks for another great recipe!
So so good! My toddler AND I love these and they kept him full for longer than the usual snacks. Thanks!
I’m so glad!
Hi! Can I skip the baking powder? Or use baking soda instead?
Thanks
You could likely use 1/8 tsp baking soda if you prefer or skip it.
Yet another great, easy and versatile reecipe!
I made these today for my 2 year old and he ate 2 as soon as he woke up from his nap.
I used pumpkin puree, quick outs and sweetened coconut because it’s what I had on hand and increased cooking time by 10 minutes as suggested and they turned out great! I do not have a food processor, but i do have a little coffee grinder i used to bllitz the shredded coconut and oats only a little bit and otherwise just used a spoon to work together all the ingredients. The texture was satisfyingly chewy, but perfect for younger and older ages.
I’m so glad to hear that!
Thank you for this recipe! Such a great find since so many granola bars at the store use peanut as the main protein! I use almond butter since we have a little one with a peanut allergy! Thanks again!
I’m so glad!
Hi can these be made without food processor?
If you use quick oats, you can just stir everything together in a bowl.
How do I do this without a food processor?
To make this without a food processor, use quick or instant oats and stir everything together in a bowl. (Or grind the oats and coconut in a blender, then stir the ingredients together in a bowl)
Hi Amy, can you bak these without the flour??
I haven’t tried them that way so I can’t say if they’ll hold together the same. Let me know if you try it!
Hi! I’m really happy to find your site. I wanted to know if these turn out chewy or more on the crunchy side?
Julia
Hi-They are fairly soft (while holding together well). The edges might be a little crisp, but they are not crunchy.
Thank you very much, it has become one of my son’s favorite snacks!
How many granola bars does this make?
It makes as many as you like depending on how you cut them, but I usually get about 16
How many servings does this make? Can I add raisins and how much would I add?My three year old really Iikes raisins
It makes as many as you like depending on how you cut them, but I usually get about 16 bars. You can add raisins. I would do maybe 1/4 cup and cut them in half with kitchen scissors (the batter is thin and they might puff up a lot if they are left whole) Enjoy!
Thanks I just made these and they came out great he loved it.