With an easy method, accessible pantry ingredients, and the yummiest flavor, these Chocolate Chip Granola Bars are a snack time staple. Plus: They store well for weeks for snacks to enjoy at home or at school.
I worked on this recipe for weeks to make a granola bar that is full of easy to find ingredients, is made without peanut butter and eggs (for allergy purposes and also to ensure they are school-safe for peanut-free schools), and that are truly easy to make. These are all of those things and SO yummy.
This Chocolate Chip Granola Bar recipe is as low in added sugar as I could make it while still delivering on flavor. Plus, the bars can be stored in the fridge for weeks.
These are a great after-school snack or preschool snack. And you can also serve them as part of a healthy breakfast for kids, a toddler lunch idea, or a lunchbox idea for kids in elementary school.
Why this Recipe Works
With a base of nutritious ingredients including rolled oats and chia seeds and an easy method, these delicious granola bars are one of the top homemade snacks for kids of all ages.
(You may also like Pumpkin Chocolate Chip Muffins, Homemade Granola Bars, Strawberry Oatmeal Bars, Fig Bars, and Banana Oatmeal Bars.)
Table of Contents
Summarize and save this content:
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Chocolate Chip Granola Bars so you know what to pick up from the store or have ready.
- Oats: I use regular rolled oats in this recipe. They are sometimes called “old-fashioned oats.” You can also use gluten-free rolled oats if needed to make this granola bar recipe gluten-free.
- Whole wheat flour: A little flour helps the batter hold together nicely, and it helps the bars be soft and easy to chew.
- Brown sugar: I add brown sugar to aid in the texture and sweetness.
- Chia seeds: Chia seeds add nutrition to the batter and help it bind together (without eggs).
- Banana: A ripe banana adds to the natural sweetness of the bars, but it doesn’t make them taste overtly banana, promise!
- Oil: I use neutral oil like canola or avocado oil here, though you can also use melted coconut oil.
- Honey: Honey adds sweetness and also contributes to the batter baking up and holding the bar shape easily.
- Mini chocolate chips: I prefer to use mini chocolate chips here to make the chocolate chip granola bars resemble store bought bars. You can use full size chocolate chips, though you may want to chop them up.
Featured Review ⭐️⭐️⭐️⭐️⭐️
“My toddler is so picky but actually ate these! He calls them his “treats” and they have replaced any store bought options. I bake them in a 13×9 pan because he likes them a little thinner than the 8×8 pan created. But they are so good! I definitely ate a good amount of them too!” —Jenn
Step-by-Step Instructions
Here’s a preview of how to make Chocolate Chip Granola Bars so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the dry ingredients to a medium bowl. Stir to mix.
Step 2. Mash the banana so it’s smooth.
Step 3. Add the remaining ingredients. Stir very well.
Step 4. Press the mixture into the prepared pan and bake.
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent your way!
Frequently Asked Questions
Yes! This recipe is made up of pantry staples that are cheaper than the premade box of bars.
The honey works as a binding agent in this recipe.
Granola bars are a good source of fiber and protein and they help to keep little bellies full.
How to Store
Store granola bars in an airtight container or storage bag for up to 2 weeks. I prefer to store them in the fridge. You can wrap each bar in plastic wrap if desired.
You can also freeze the bars in a freezer bag with as much air removed as possible. I sometimes do this with half of the batch to ensure the whole batch stays fresh for as long as it takes us to eat them.
(A bar also works as an option in a lunchbox idea for picky eaters paired with a food with protein such as diced chicken, cheese, or yogurt, and some fruit.)
Best Tips for Success
- Use raisins in place of the chocolate chips.
- Use an all-purpose gluten-free flour blend in place of the whole wheat flour.
- Note about the sugar: I made this recipe over and over looking to get the right texture and flavor, and I tried using less sugar—they were too bland. If you want to lower the honey slightly to ⅓ cup, you are welcome to do that. The amounts in this recipe are the ones I settled on as leading to the best results.
- Wrap each bar individually if desired.
- Pack as a Preschool Snack or a School Lunch Idea.
- For more copycat store bought snacks try Graham Crackers Recipe, Mini Chocolate Chip Muffins, Yogurt Drinks, and Easy Cheese Crackers.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Chocolate Chip Granola Bars
Ingredients
- 3½ cups rolled oats
- ¼ cup whole wheat flour
- ¼ cup brown sugar
- ½ teaspoon salt
- 2 tablespoons chia seeds
- ½ cup mashed banana (from 1 large very ripe banana)
- ½ cup neutral oil (such as canola, avocado, or coconut; or melted, unsalted butter)
- ½ cup honey
- 2 teaspoons vanilla extract
- ⅓ cup mini chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line an 8×8-inch pan with parchment paper. (The paper helps make the bars be easy to lift out and slice after baking, without scratching your pan.)
- Add the oats, flour, brown sugar, salt, and chia seeds to a medium bowl. Stir to mix.
- Add the mashed banana, oil, honey, vanilla, and chocolate chips. Stir very well to evenly combine the wet and the dry ingredients.
- Press the mixture into the prepared pan very firmly with your hands. This helps ensure the mixture is easy to cut into bars. Bake for 20 minutes.
- Cover pan with foil and bake for an additional 10 minutes. (The foil prevents the edges from over browning.)
- Remove pan from the oven and place on a wire rack to cool completely.
- Once cooled, use the paper to lift the bars out of the pan onto a cutting board. Slice into rectangles or squares. (I use a serrated knife for cutting.)
Notes
- Store granola bars in an airtight container or storage bag for up to 2 weeks. I prefer to store them in the fridge.
- To make as thinner bars: Follow the recipe but use an 11/x-17 inch pan and bake for about 4 minutes less time.
- You can wrap each bar in plastic wrap if desired.
- Use raisins in place of the chocolate chips.
- Use an all-purpose gluten-free flour blend in place of the whole wheat flour.
- Note about the sugar: I made this recipe over and over looking to get the right texture and flavor, and I tried using less sugar—they were too bland. If you want to lower the honey slightly to ⅓ cup, you are welcome to do that. The amounts in this recipe are the ones I settled on as leading to the best results.
This is a weekly staple recipe in my household and is beloved by toddler and grandparent alike!
I’ve been making it weekly for over a year, and would love to add some variety to the mix. Have you tried this recipe with freeze dried fruit in place of chocolate chips? Does it affect the shelf life at all? Thanks so much for making cooking healthy options for my family so easy
I’m so glad! My one concern with freeze dried fruit is that it might get a little soft as it sits, which might not be the best texture.
I noticed in a couple of your other granola bar recipes you blend the ingredients in a blender or food processor. I am wondering if this has to do with just creating a different texture than the whole rolled oats? Do you think this particular recipe would be okay with the dry ingredients blended then adding the wet ingredients and chocolate chips after? Thanks!
It depends on the mixture of all of the ingredients in the recipe. This one holds together fine without blending some of the oats, but you can if you want a more even consistency.
My toddler is so picky but actually ate these! He calls them his “treats” and they have replaced any store bought options. I bake them in a 13×9 pan because he likes them a little thinner than the 8×8 pan created. But they are so good! I definitely ate a good amount of them too!
Awe, yay!
If I want to leave out chia seeds do I need to replace them with anything?
No, you can just omit them.
We made these into choc chip granola cookies for lunchboxes and they were such a hit! We only had about 1tbsp honey, so I compensated with some coconut sugar instead. Also added a bit of flaxseeds. Can’t wait to make more batches, perhaps with hemp seeds, chopped nuts and maybe some freeze-dried berries. Thank you!
Hello, great recipe! Do you think it would work to substitute wheat flour with almond flour?
I haven’t tested it and wheat flours don’t work the same as almond so I can’t say for sure whether it would turn out the same. Let me know if you try it!
These work better for me in a 9×13 pan – that’s more like the thickness, texture, and doneness I want/expect in a granola bar.
Love that they’re school-safe and that the chia seeds are in there but not too noticeable.
Nailed it!
These were easy to mix up and tasted perfect. Great for my kiddos (nut free) lunches at camp/school. Wouldn’t cabbage a thing.
I’m excited to taste these but mine are quite soft to touch and don’t have that baked edge look as your photos. Could you update the recipe to include what we are aiming to achieve at the end? I’m guessing I should throw them back in for another bake
They are soft when they come out of the oven and firm up as they cool, but should be slightly golden brown around the edges. You are welcome to bake a little longer if the edges aren’t at all brown.
It is a useful guide on the benefits, uses, and recipes of healthy Chocolate Chip Granola Bars. Thank you for sharing the blog based on your experience. All health-conscious individuals should explore this topic and reap its benefits. I like your blog and also prefer organic products.