With a flavor and texture similar to store-bought crunchy granola bars, but less added sugar and lower cost, these Crunchy Granola Bars are a favorite kids snack. Plus, they store well at room temperature for weeks!
I love having nonperishable kids snacks on hand and having the option to make homemade granola bars that hold up well at room temperature for weeks is such a big help. These are low cost to make, have a delicious vanilla flavor, and are delightfully crunchy…just like the Nature Valley bars in the green package that I grew up eating.
While my Homemade Granola Bars are better for toddlers, these are a great snack for older kids and us parents due to the crunch factor. They also have whole grains, fiber, and lower added sugar than other similar bars, so they’re a nutritious snack option to have on hand.
Keep reading for the full recipe and the tips and tricks to ensure granola bar success!
(You may also like my Chocolate Chip Granola Bars, which you can freeze for weeks to maintain their freshness and my Peanut Butter Granola Bars as another yummy flavor option.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make these Crunchy Granola Bars so you know what to pick up from the store or have ready.
- Rolled oats: The base of this recipe is rolled oats, which are sometimes called “old-fashioned.” Look for them in the cereal aisle of your store.
- Coconut oil (or vegetable or avocado oil): You can use any of these three in the recipe. Coconut doesn’t have a strong flavor, but use the one you prefer. (Avoid coconut oil if the bars need to be nut-free.)
- Brown rice syrup (or honey): Either of these works well to add sweetness and crunch to the bars. I opt for brown rice syrup when possible since it has less sugar.
- Milk: A splash of milk helps the texture of the bars. You can use any type you like.
- Vanilla: Vanilla extract, pure or artificial, adds the flavor to these bars, so be sure to add it.
- Brown sugar: A small amount of brown sugar enhances the crispy texture of the bars and helps them hold their texture as they sit at room temperature.
Step-by-Step Instructions
Here’s a quick look at how to make this Crunchy Granola Bar recipe. Scroll down to the end of the post for the full information and recipe.
Step 1. Grind some of the oats into a flour in a food processor or blender. Set aside.
Step 2. Warm the brown rice syrup and coconut oil. Stir. Add the brown sugar and vanilla, and stir.
Step 3. Add the rest of the ingredients, including the oat flour and the rolled oats, and stir well to combine.
Step 4. Add to the prepared pan, pressing down very firmly. Score and bake.
Flavor Variations
- Add a dash of cinnamon for a cinnamon-vanilla flavor.
- Add 1 tablespoon sesame seeds to add a yummy sesame flavor.
- Add a scoop of protein powder to increase the protein in this recipe.
- Press mini chocolate chips into the top of the bars before baking to make a chocolate chip version.
Frequently Asked Questions
Yes, the combination of the oil and the brown rice syrup or honey creates very crunchy bars. They have a similar texture to the store bought bars from Nature’s Valley in the green packages.
Sure, stir in 2 tablespoons hemp seeds to the batter or add 1 scoop protein powder to the batter to add protein. You can also simply serve one with a cup of milk as a balanced snack.
The combination of ingredients in the recipe is the best I found in my recipe testing as far as maintaining the crunchy texture and also keeping the added sugar as low as possible. The sugar from the honey and/or brown sugar is required to make the end result crunchy. If you want a lower sugar granola bar recipe, try my Homemade Granola Bars.
How to Store
Store fully cooled bars in an airtight container at room temperature for up to a month. Or freeze, well wrapped in a freezer bag, for up to 6 months.
Best Tips for Success
- Score the bars before baking so they are easier to slice completely through.
- Use brown rice syrup or honey according to your preference.
- Use vegetable oil in place of the coconut oil if needed to make them nut-free.
- Use certified gluten-free rolled oats to make these gluten-free.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Crunchy Granola Bars
Ingredients
- 2½ cups rolled oats
- ¼ cup coconut oil (or vegetable oil)
- ¼ cup honey (or brown rice syrup)
- 1 teaspoon vanilla
- ¼ cup brown sugar (reduce to 2 tbsp to make them less sweet)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon (optional)
Instructions
- Preheat the oven to 350 degrees F. Line an 8×8-inch pan with parchment paper.
- Grind 1 cup of the oats into a flour in a food processor or blender. Set aside.
- In a heat-safe bowl, warm the brown rice syrup and coconut oil for 30-60 seconds, or until melted. Stir.
- Add the brown sugar and vanilla, and stir to dissolve the sugar.
- Add the rest of the ingredients, including the oat flour and the rolled oats, and stir well to combine. (The batter will be thick. You may need to use your hands.)
- Add to the prepared pan, pressing down very firmly.
- Bake for 20-24 minutes. Remove from oven. Press down firmly with the base of a heat-safe cup or jar. Score with a knife into bars (so they are easier to cut after they cool.)
- Let cool fully before slicing through into bars. The bars firm as they cool.
Notes
- Store fully cooled bars in an airtight container at room temperature for up to a month. Or freeze, well wrapped in a freezer bag, for up to 6 months.
- Add a dash of cinnamon for a cinnamon-vanilla flavor.
- Add 1 tablespoon sesame seeds to add a yummy sesame flavor.
- Add a scoop of protein powder to increase the protein in this recipe.
- Press mini chocolate chips into the top of the bars before baking to make a chocolate chip version.
- To make a little softer, add 1 egg to the batter.
Really loved these! I’m always trying to stock the freezer with snacks for our whole family and these were a hit. The texture is crunchy and not too overwhelming of a coconut flavor for those people in our crew who don’t like coconut. Thanks Amy for another great recipe.
Haven’t made them yet, but would we be able to substitute the oil for applesauce? My daughters don’t like coconut oil and I’d like to explore other options. Looking forward to making these!
I think that may introduce too much moisture. The coconut oil flavor is not strong, but it does help the texture a lot.
I really want these to work and don’t know what I’m doing wrong but I’ve tried them twice and the batter was so wet both both times! I’ve double checked measurements. They rose so much and were really crumbly! Help!
I’m not sure how the batter would be wet since there’s hardly any liquid ingredients, just the honey and coconut oil.
The brown rice syrup isn’t in the ingredients?
It’s that OR honey as is listed.
Love your other recipes. These bars were too sweet and still soft after baking for 23 minutes. I didn’t want to bake them longer as they were already browned around the edges and I was afraid they would burn.
They firm up when they come out of the oven:)
I have oat flour on hand – how many cups would it be instead of grinding the rolled oats?
You would use 1.5 cups of oat flour in place of the ground oats. Enjoy!