These Granola Bars are quick, easy and make healthy snacking for on the go more enjoyable than ever. With 12 irresistible flavors to choose from, you can switch up your snack and breakfast lineup by making these healthy homemade granola bars all the time! Filled with protein, fiber, gluten-free, refined sugar-free, dairy-free with grain-free, nut-free, vegan, paleo, low carb and keto options.
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Updated September 2022
Easy Homemade Granola Bars – 12 Varieties
Granola bars are one of those snacks that everyone loves. There are plenty of brands that make great granola bars, but nothing compares to these easy homemade ones! They’re so fresh and flavorful, and you can make them exactly how you like them.
You can enjoy these bars for breakfast, as a pre-workout snack, in a packed lunch – or really whenever!
There are lots of baked and no-bake options here, and some of the granola bar variations can be made either way. Each recipe is gluten-free and refined sugar free, and there are also some delicious options for vegan, nut-free, low-carb/keto and completely sugar-free granola bars!
What are granola bars made of?
Energy bars, protein bars or granola bars are portable, delicious snack bars that are usually made with oats, nut or seed butter, sweetener, sometimes protein powder, plus any add-ins of your choice. Not only do they taste like dessert, but I love that you can customize them with the ingredients you have on hand.
Why make your own granola bars
Sure you can easily pick up a granola bar at the store. But have you read the ingredients on some of them? By making your own healthy granola bars at home, you know exactly what is in them plus:
- You can control the ingredients that go into your soft and chewy granola bars
- Save money and time. No need to run out to the store!
- Any dietary restrictions can be accommodated!
- Make a few batches for the week for a quick and easy grab and go / after workout snack and add some to your lunchbox arsenal on your Sunday meal prep day.
Having an arsenal of quick and healthy snacks are definitely the way to go, especially during the busy months of back to school season and after the new year in January and February.
Energy bites, breakfast cookies and granola bars are one of our favorite easy snacks to make when we’re meal prepping on Sunday.
What You’ll Need
If you’re the kind of person that likes to experiment with flavors on your own, go for it! This base recipe is the perfect place to start. You can find the ingredients for my 12 favorite variations in the full recipe below.
- Natural Nut or Seed Butter: This could be almond butter, peanut butter, cashew butter, sunflower seed butter or pumpkin seed butter – use what you like!
- Sticky Natural Sweetener: Such as maple syrup, coconut flower nectar syrup, organic agave syrup, date syrup, yacon syrup or brown rice syrup to keep these granola bars vegan. You can also sub with honey (if not vegan) or a low carb sweetener such as Lakanto sugar-free maple syrup or a couple drops of pure liquid monk fruit to keep them lower in sugar.
- Coconut Oil: This helps the granola bars hold their shape.
- Pure Vanilla Extract: To set the stage for all your flavors.
- Ground Cinnamon: Balance the sweetness and boost the flavor in your bars by adding cinnamon! You can also add other spices like nutmeg and ginger.
- Sea Salt: If you use salted nut butter, feel free to leave this out.
- Gluten-Free Old-Fashioned Rolled Oats: For grain-free, low-carb and paleo granola bars, simply swap the oats for an equal amount of these square-shaped coconut flakes from Bob’s Red Mill and sliced almonds, both roughly chopped.
- Gluten-Free Rice Crisps: Use a mixture of sesame seeds and sunflower seeds for low carb and paleo bars.
- Unsweetened Shredded Coconut: Or ground flax seed, almond meal or protein powder.
- Water: A little water helps bind everything together.
- Almonds: Finely chopped. Sub with sunflower seeds for nut-free bars.
- Whole Almonds: Or pecans, walnuts, etc. Leave these out if you have a nut allergy.
Add-In Ideas
Here are just a few of the yummy things you can put in homemade granola bars!
- Chocolate Chips: Use sugar-free and vegan chocolate chips as needed.
- Dried Fruit: Add your favorite dehydrated fruits for a pop of sweetness!
- Chia Seeds: These super healthy seeds are a great addition to any granola recipe.
- Sunflower Seeds: I’m a big fan of these hearty seeds, especially when they’re nestled into my granola bars.
- Pumpkin Seeds: I love the kind of crunch you get with pumpkin seeds, and not to mention the flavor!
How to Make Granola Bars
Let’s get into the basics of making homemade granola bars. Variation recipes may differ, but this is the general process for each one. Be sure to follow the step-by-step instructions or watch the video below to see how easy they are to make!
- Prepare Pan: Line an 8×8-inch pan with parchment paper, leaving a slight overhang for easy bar removal, and set aside.
- Combine Wet Ingredients & Flavorings: In a large saucepan over medium heat, melt the almond butter, honey and coconut oil together. Bring it to a gentle boil, while stirring, then allow it to boil so the mixture thickens. Remove from heat. Stir in vanilla, cinnamon and salt (if using).
- Add Dry Ingredients & Water: Stir in the oats, followed by the crisped rice cereal, the shredded coconut and finally the water. Mix until everything is well combined.
- Assemble in Pan: Transfer the mixture to the prepared pan. Using a flat spatula, press down very firmly to flatten, until tight and compressed. Press in the whole almonds and any optional add-ins.
- For Baked Bars: Bake the bars in a preheated oven at 325°F for 21-25 minutes. Allow the bars to cool completely at room temperature, or chill them in the freezer for 15-20 minutes. Slice into even bars and serve.
- For No-Bake Bars: Place the bars in the freezer (or fridge) until hardened, about 1 hour. Once the bars are set, use the parchment paper to lift them from the pan. Slice into even bars and serve.
Flavors and Variations
Not sure where to start when it comes to flavoring your homemade granola bars? These are our favorite granola bar variations and all so delicious! Try them out according to your tastes and dietary needs.
- No Bake Granola Bars with Chocolate Chips: This classic no-bake energy bar is always a hit! Feel free to use any kind of chocolate chips you like.
- Apple Quinoa: This vegan variation features apple sauce, dried apples and crunchy quinoa. You can also add pecans, walnuts and hemp seeds, if desired.
- Blueberry Almond: This sweet blueberry granola bar is also vegan! It’s made with Himalayan salt and dried or freeze-dried berries.
- Chocolate Protein: This chocolatey bar is one of my top favorite pre-workout snacks. It has dates, chia seeds, your favorite protein powder and whole almonds or pecans.
- Coconut Almond: If you’re on the keto or paleo diet, this is the granola bar for you! It’s full of crunchy nuts and seeds as well as your favorite chocolate chips.
- Cranberry Almond: Made with homemade date paste, almonds, cranberries and more, this easy no-bake variation will become a go-to snack or make-ahead breakfast.
- Oatmeal Raisin: This one seriously tastes like an oatmeal raisin cookie in granola bar form! It’s a classic that could never get old.
- Chewy Peanut Butter Granola Bars with Chocolate: Topped with a layer of dark chocolate and a sprinkle of coarse sea salt, these healthy granola bars taste like a dessert!
- Pistachio Dark Chocolate: The sweet and salty combo in this variation is spot on. It’s made with Himalayan salt, pistachios and mini chocolate chips.
- Pumpkin: This yummy bar is the ultimate snack for fall. Pumpkin puree and pumpkin pie spice make it feel like a Thanksgiving treat!
- Strawberry: You can’t go wrong with a strawberry granola bar, and this recipe proves that more than anything. It features sliced almonds and dried or freeze dried straberries. You can also add in some mini chocolate chips if you’d like!
- Tahini Maple Hemp Seed: Last, but certainly not least, this simple variation is flavored to perfection with maple syrup, tahini and Himalayan salt.
Tips for Success
It’s super easy to get the hang of making homemade granola bars. Here are some helpful tips and tricks to make the best granola bars:
- Don’t Add Too Many Mix-Ins: Avoid going overboard with your mix-ins, as this will cause the granola bars to crumble and fall apart.
- Adjust Consistency: If your granola bar mixture seems too dry, mix in 1-2 teaspoons of warm water at a time to help the ingredients bind and stick. Alternatively, if the mixture seems too wet, experiment by adding some more oats, shredded coconut, ground flaxseed or almond flour to help everything bind. Eggs, flax eggs and pureed banana are also good binders.
- Pack Granola Mixture Into Pan: Be sure to pack the granola mixture down VERY tightly and firmly into the pan. Use a spatula or lay a piece of parchment paper over the mixture and press down very hard with your hands.
- Avoid Overbaking: If you’re baking your bars, take them out as soon as the edges are slightly golden brown.
- Chill Before Cutting Bars: After your bars are done baking, chill the pan in the fridge or freezer prior to cutting the bars for a cleaner slice. Here are a few tips on how to cut bars neatly.
Storage Instructions
How to Store Homemade Granola Bars
We recommend storing your granola bars in an airtight container in the fridge or freezer rather than at room temperature. This will keep them firm and chewy. For the best results, take them out right before serving.
How long:
Refrigerated bars stay fresh for a week, and frozen bars should be enjoyed within 3 months. Note that the cranberry almond version lasts for up to 1 month in the freezer.
Can you freeze granola bars?
Yes! These freeze beautifully and are perfect for keeping in your freezer stash of snack!
How to freeze: Place the bars on a baking sheet and put them in the freezer for about 30 minutes to flash-freeze. Then, transfer the bars to freezer-friendly bags, squeeze out all the air and seal. Freeze for up to 3 months and thaw overnight in the fridge before enjoying.
Frequently Asked Questions
Are Granola Bars Healthy?
Many chewy store-bought granola bars have questionable ingredients with words you can’t even pronounce. That’s why we love making homemade granola bars that are packed with good-for-you ingredients!
These granola bar recipes use wholesome nuts and seeds, healthy dried fruits, natural sweeteners, antioxidant-rich rolled oats and so much more. All of them are gluten-free and refined-sugar free, and any dietary restrictions can be accommodated!
Do I have to bake them?
During the summer, not everyone wants to heat up their house to bake granola bars.
Fear not, we have included a mix of no bake granola bars as well as baked protein bars in this collection.
As much as I love a good no bake recipe, popping the baking pan into the oven for just 15-20 minutes helps the granola bars hold together without crumbling apart at room temperature.
But if you’re trying to avoid turning on the oven, you can certainly choose some of the delicious no bake granola bar recipes. But be sure to store them in the fridge until you’re ready to eat them so that they hold their shape and don’t fall apart.
What are the healthiest granola bars?
Homemade granola bars are the healthiest since you can control the ingredients but a few popular favorite granola bars that you can get at the store include:
A few reader favorites are RX Bars, Kind Bars and Lara Bars.
Other Healthy Snack Ideas
Need more healthy breakfast and homemade snacks? These recipes are easy, tasty and energizing!
- Overnight Oats (9 Ways)
- Protein Balls-12 ways
- Paleo Granola
- 9 Breakfast Egg Muffins
- Baked Oatmeal Cups (10 Ways)
These easy Granola Bars make healthy snacking for on the go more enjoyable than ever. With 12 irresistible flavors to choose from, you can switch up your snack and breakfast lineup by making these healthy homemade granola bars all the time! Filled with protein, fiber, gluten-free, refined sugar-free, dairy-free with grain-free, nut-free, vegan, paleo, low carb and keto options.
- 2/3 cup unsalted creamy almond butter or sub with any seed butter for nut-free bars
- 1/2 cup honey or sub with 2/3 cup date paste OR brown rice syrup for vegan
- 1/3 cup coconut oil
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon optional but helps to balance the sweetness & boosts flavor
- 1/8 teaspoon sea salt optional but helps to balance the sweetness & boosts flavor
- 2 cups gluten free old-fashioned rolled oats or sub with flaked coconut from Bob's Red Mill for grain free/low carb/paleo
- 1.5 cups gluten free rice crisps or sub with a mix of sesame seeds and sunflower seeds for low carb/paleo
- 1/2 cup unsweetened shredded coconut or sub with ground flax seed
- 1/2 tablespoon water helps to bind everything together
- 1/2 cup almonds finely chopped, or sub with sunflower seeds for nut-free
- 2 tablespoons whole almonds or sub with pecans or walnuts - leave out for nut free
- chocolate chips
- dried fruit
- chia seeds
- sunflower seeds
- pumpkin seeds
- 2/3 cup drippy unsalted almond butter or peanut butter or another nut/seed butter of choice
- 1/2 cup honey or sub with coconut nectar, 2/3 cup date paste or brown rice syrup
- 1 tbsp coconut oil optional but recommended since it helps the bars hold together better
- 2 cups oats I used gluten-free half rolled and half quick, but use what you have on hand
- 2/3 cups chopped almonds or sub 1/2 cup of almond flour or oat flour
- 2 tbsp whole almonds
- 1/3 cup unsweetened shredded coconut or sub with crispy rice cereal
- pinch of salt and ground cinnamon optional, but helps to balance the sweetness & boosts flavor
- 1/2 cup coconut oil
- 1/3 cup coconut nectar or sub with maple syrup or brown rice syrup
- 3 tbsp coconut sugar packed
- 1 tsp vanilla extract
- 1/4 cup apple sauce or apple puree
- 1 1/2 tsp ground cinnamon
- 1/2 tsp sea salt
- 1 3/4 cup old fashioned rolled oats use gluten free if needed
- 1/2 cup chopped pecans or walnuts
- 1/2 cup unsweetened shredded coconut
- 1/4 cup toasted uncooked quinoa or puffed quinoa, leave out if preferred
- 2 tbsp hemp seeds optional
- 1/2 cup dried apples chopped
- 3 tbsp coconut oil melted
- 2/3 cup drippy almond butter
- 1/3 - 1/2 cup coconut nectar or sub with maple syrup, brown rice syrup or honey
- 1 tsp vanilla extract
- 2 cups gluten-free old-fashioned rolled oats
- 1/3 cup finely ground oat flour or almond flour
- 1/2 cup sliced almonds
- 1/4 cup unsweetened shredded coconut
- 1/2 tsp ground cinnamon
- 1/4 tsp Himalayan pink salt or sea salt
- 3/4 cup freeze-dried blueberries or dried blueberries
- 1 cup walnuts
- 1 cup almonds and pecans
- 1 1/2 cups pitted dates soaked for 10 minutes in warm water, then drained
- 1/3 cup cacao powder
- 1/2 cup vanilla protein powder use your favorite brand
- 1/4 cup drippy almond butter
- 2 tbsp maple syrup you can sub with coconut nectar or honey if not vegan
- 1 tsp vanilla extract
- 1 1/4 cup gluten-free old-fashioned rolled oats
- 1/3 cup shredded unsweetened coconut
- 1 tbsp chia seeds optional
- 1/2 cup drippy almond butter we usually use the unsalted Kirkland's one from Costco
- 1/4 cup coconut oil
- 1/4 cup golden monk fruit sweetener or sub with coconut sugar for strict Paleo, or another granulated sweetener of choice
- 1/2 tsp ground cinnamon
- 1/4 tsp Himalayan sea salt
- 1 tsp vanilla extract
- 1 large egg beaten
- 1 1/4 cups unsweetened flaked coconut we like the one from Bob's Red Mill for the best texture and shape
- 1 1/4 cups sliced almonds roughly chopped
- 1/2 cup chopped pecans or chopped walnuts
- 3 tbsp sunflower seeds
- 1 tbsp hemp seeds optional
- 1 tbsp water as needed
- 1-2 tbsp sugar-free vegan chocolate chips we like Lily's. For strict Paleo, you can use Hu's Gems, chopped
- 2 cups pitted dates for homemade date paste
- 1/2 cup water for homemade date paste
- 1/2 cup peanut butter or any nut butter of your choice; preferably creamy and unsalted
- 1/4 cup coconut oil
- 1 tsp pure vanilla extract
- 2 cups rolled oats use certified gluten-free oats if needed
- 1/2 cup oat flour or make your own by blending rolled oats in a food processor
- 1/2 cup shredded unsweetened coconut
- 1 tsp ground flaxseeds
- 1/2 tsp ground cinnamon
- 1/8 tsp salt leave out if your nut butter is salted
- 2 tbsp raw almonds divided
- 1 tbsp dried cranberries divided, use organic if needed
- 1 tbsp sunflower seeds
- 3 tbsp coconut oil melted
- 1/2 cup drippy nut or seed butter
- 1/3 - 1/2 cup honey or sub with coconut nectar OR brown rice syrup
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/4 tsp Himalayan pink salt or sea salt
- 2 1/4 cups gluten-free old-fashioned rolled oats
- 1/3 cup finely ground oat flour or almond flour
- 2 tbsp ground flax seed meal optional
- 3/4 cup raisins
- 2/3 cup unsalted peanut butter
- 1/2 cup honey sub with coconut nectar, 2/3 cup date paste or brown rice syrup for vegan
- 1 tbsp coconut oil
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/8 tsp sea salt
- 2 cups gluten-free rolled oats
- 2/3 cup almonds or pecans chopped
- 1 tbsp ground flax seeds
- 1/3 cup unsweetened shredded coconut or sub with crispy rice cereal
- 3 oz 85% dark chocolate chopped, or sugar-free dark chocolate chips. For the chocolate coating
- coarse sea salt to sprinkle on top
- 3 tbsp coconut oil
- 2/3 cup drippy almond butter or other nut/seed butter
- 1/3 - 1/2 cup coconut nectar or sub with sugar-free maple syrup, brown rice syrup or honey
- 1 tsp vanilla extract
- 2 cups gluten-free old-fashioned rolled oats sub with flaked coconut from Bob's Red Mill for low carb/paleo
- 1/3 cup finely ground oat flour or superfine blanched almond flour
- 1/4 cup unsweetened shredded coconut
- 1/2 tsp ground cinnamon
- 1/4 tsp Himalayan pink salt or sea salt
- 1/2 cup pistachios chopped
- 2 tbsp mini chocolate chips optional
- 1/2 tbsp water
- 2/3 cup creamy cashew butter or other nut/seed butter
- 1/2 cup coconut nectar or sub with another thick, sticky sweetener like brown rice syrup or 2/3 cup date paste. For low carb, sub with with Yacon syrup or sugar-free maple syrup, to taste
- 2 tbsp coconut oil
- 1/2 tsp pure vanilla extract
- 1/2 tsp pumpkin pie spice or 1/3 teaspoon cinnamon, 1/8 teaspoon ginger, 1/8 teaspoon cloves and 1/8 teaspoon nutmeg
- 1 tbsp pumpkin puree canned or fresh, not pumpkin pie filling
- 2 cups gluten-free oats sub with 1 cup roughly chopped square coconut flakes (Bob's Red Mill) and roughly chopped sliced almonds for grain free/paleo
- 2/3 cup roughly chopped cashews plus 2 tablespoons left whole and un-chopped
- 1/3 cup unsweetened shredded coconut or crispy rice cereal
- 3 tbsp coconut oil
- 2/3 cup drippy almond butter
- 1/3 - 1/2 cup coconut nectar or sub with sugar-free maple syrup, brown rice syrup or honey
- 1 tsp vanilla extract
- 2 cups gluten-free old-fashioned rolled oats sub with flaked coconut from Bob's Red Mill for low carb/paleo
- 1/3 cup finely ground oat flour or superfine blanched almond flour
- 1/2 cup sliced almonds
- 1/4 cup unsweetened shredded coconut
- 1/2 tsp ground cinnamon
- 1/4 tsp Himalayan pink salt or sea salt
- 1/2 tbsp water
- 3/4 cup freeze-dried strawberries or dried strawberries
- 2 tbsp mini chocolate chips optional
- 3 tbsp coconut oil
- 2 1/2 cups gluten-free rolled oats
- 1/2 cup tahini
- 1/2 cup pure coconut flower nectar syrup , can also sub with maple syrup, sugar free maple syrup such as Lakanto, Sukrin Gold, brown rice syrup or honey if not vegan
- 1 tsp vanilla extract
- 1/3 cup finely ground oat flour or superfine blanched almond flour
- 1/4 cup unsweetened shredded coconut
- 1/4 cup finely chopped almonds OR puffed brown rice cereal
- 1/2 tbsp hemp seeds
- 1/2 tbsp sesame seeds , optional
- 1/2 tsp ground cinnamon
- 1/4 tsp Himalayan pink salt or sea salt
- 1/2 tbsp water
- Line an 8x8 inch pan with parchment paper and set aside.
In a large saucepan over medium heat, melt almond butter, honey and coconut oil together. Bring it to a gentle boil, while stirring, then allow to boil so the mixture thickens. Remove from heat. Stir in vanilla, cinnamon and salt (if using).
Stir in the oats, followed by the crisped rice cereal, the shredded coconut and finally the water and mix until everything is well combined.
Transfer the mixture into the prepared pan and using a flat spatula, press down very firmly to press and flatten, until tight and compressed. Press in the whole almonds and any optional add-ins.
Bake in preheated oven at 325°F for 21-25 minutes.
Allow to cool completely at room temperature or chill in the freezer for 15-20 minutes.
Once the bars are set, use the parchment paper to lift them from the pan. Slice into even bars. Bars are softer when left out at room temperature. For best results, store bars in the refrigerator or freezer until ready to enjoy.
Place in the freezer (or fridge) until hardened, about 1 hour.
Once the bars are set, use the parchment paper to lift them from the pan. Slice into even bars. Bars are softer when left out at room temperature. For best results, store bars in the refrigerator or freezer until ready to enjoy.
Line an 8x8 inch pan with parchment paper and set aside. Bars are softer when left out at room temperature. For best results, store bars in the refrigerator or freezer until ready to enjoy.
In a large pot, melt almond butter, honey and coconut oil (if using) over medium-heat until the mixture comes to a boil, stirring constantly. Lower the heat and simmer until the mixture is slightly thickened, about 2 minutes. Remove the pot. (At this point, you can add vanilla, cinnamon and salt, if using).
Fold in oats, shredded coconut, and chopped almonds. reserving the whole almonds for topping.
Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed. Press the reserved whole almonds down into the bars, evenly spaced apart. Press in some chocolate chips or any other add-ins of your choice.
Press down with spatula one more time so everything is nicely packed and compact. Place the pan in the freezer (or fridge) until hardened, about 1 hour. When the bars are set, use the parchment paper to lift them from the pan. Slice into even bars.
Bars are softer when left out at room temperature. For best results, store bars in the refrigerator or freezer until ready to enjoy.
Preheat oven to 350°F. Line an 8 x 8 baking dish with parchment paper. Set aside.
In a large pot, heat coconut oil, coconut nectar and coconut sugar over medium-heat until the mixture comes to a boil, stirring constantly. Lower the heat and simmer until the mixture is slightly thickened, about 2 minutes. Remove pot from heat. Stir in vanilla, apple sauce and salt until combined.
Using a rubber spatula, add the oats, chopped nuts, toasted quinoa, coconut and hemp seeds. Fold in dried apples.
Transfer the granola mixture into the prepared pan. Using a spatula, press down firmly to flatten and compact tightly.
Bake in preheated oven for 15-18 minutes, until edges are slightly brown. (For no bake granola bars - freeze pan for 1 hour, or until bars are set).
Remove from oven and allow to cool completely. Once cooled, remove bars, use the parchment overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into even rectangles.
Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper, leaving a slight overhang for easier removal. Set aside.
In a large mixing bowl, whisk together the melted coconut oil, almond butter, sweetener and vanilla. Stir in the oats, flour, almonds, coconut, cinnamon and salt until dough is combined and sticks together. Fold in the blueberries.
Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed.
Bake in preheated oven for 15-18 minutes or until the granola bars are golden brown. Remove from oven and allow to cool. Once the bars are set, use the parchment paper to lift bars from the pan. Slice into even bars.
Line an 8x8 inch pan with parchment paper, leaving a slight overhang. Set aside.
Add nuts to a large food processor and pulse into small chunks. Add dates and and process until the mixture starts sticking together into a soft dough. Add protein powder, cacao powder, almond butter and maple syrup and pulse a few times until combined and sticky.
Using a rubber spatula, fold in oats, shredded coconut and chia seeds (if using) while pressing and kneading the mixture together.
Transfer mixture into the prepared pan and press down very firmly using a spatula to flatten until tight and compressed. Chill in freezer for 20 minutes or fridge for 1-2 hours, or until set. Use the parchment paper to lift bars from the pan. Cut into even bars. Store bars in the refrigerator or freezer until ready to enjoy.
Preheat oven to 350°F. Line an 8 x 8 baking dish with parchment paper sling for easier removal. Set aside.
In a large pot, add the almond butter, coconut oil, monk fruit sweetener over medium heat, while stirring frequently until the sweetener has dissolved. Remove pot from heat and allow mixture to cool down for 2 minutes.
Whisk in cinnamon, salt, vanilla and beaten egg.
Stir in flaked coconut, sliced almonds, chopped pecans, sunflower seeds and hemp seeds until combined. If mixture seems too dry, add 1 Tablespoon of water, or a little bit more as needed to help bind.
Transfer mixture into prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed. Sprinkle with chocolate chips, if using.
Bake in preheated oven for 15-18 minutes, until edges are slightly brown.
Remove pan from oven and allow to cool completely (I like to place the pan in the freezer so the bars set quicker). Once cooled, use the parchment paper overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into even rectangles. Bars can be stored in an airtight container or resealable bags in the freezer for up to 3 months.
Line a 9x9 square pan (for thicker bars like in the pictures) or a 9x13 rectangular pan for thinner bars with parchment paper or foil that has been lightly sprayed with cooking spray leaving an overhang over the pan for easy removal of bars.
Make the Date Paste: Add dates and water to a medium pot on medium-low heat. Mash down with a fork and continue stirring and mashing while the mixture heats up. The dates should soften after about 3-5 minutes. Continue mashing and stirring until paste becomes smoother and uniform. It is okay to see some chunks still - as long as it is a uniform paste then it is ready to use.
Make the Granola Bars: Once the date paste is smooth and softened, add peanut butter and coconut oil to the pot. Stir constantly to combine and remove from heat once the mixture is smooth and the coconut oil has melted (about 1 minute). Remove from heat and stir in vanilla extract.
Pour in the oat flour, shredded coconut, ground cinnamon and salt (if using) and mix in gently.
Toss in the rolled oats and flaxseeds and combine gently with a spatula or large spoon. Fold in the sunflower seeds and half of the almonds and cranberries.
Pour granola mixture into prepared pan.
Spread evenly and press down firmly using a flat spatula. Sprinkle remaining almonds and dried cranberries evenly. Press down firmly again with a spatula or your hands to flatten and bind together. Chill in the freezer for 1 hour or refrigerator for 3 hours or overnight to set.
Remove from the freezer or fridge and use the foil overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into even rectangles.
Store the bars in an airtight container in the refrigerator. If you have to stack them, be sure to use parchment paper or foil in between the layers, otherwise they'll stick together. Bars are best enjoyed straight out of the fridge since they tend to soften up at room temperature.
Bars are best enjoyed straight out of the fridge since they tend to soften up at room temperature. If you have to stack them, be sure to use parchment paper or foil in between the layers, otherwise they'll stick together. They keep well in an airtight container in the refrigerator for up to 1 week or store in the freezer for up to 1 month.
Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper, leaving a slight overhang for easier removal. Set aside.
In a large mixing bowl, whisk together the melted coconut oil, almond butter, sweetener, vanilla, salt and cinnamon until smooth and combined. Use a rubber spatula to fold in oats, flour and flax seed meal (if using), pressing the mixture together until combined into a sticky dough. Fold in the raisins.
Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed.
Bake in preheated oven for 15-18 minutes or until the granola bars are golden brown. Remove from oven and allow to cool. (For no-bake granola bars, chill until firm.) Once the bars are set, use the parchment paper to lift bars from the pan. Slice into even bars.
Line an 8x8 inch pan with parchment paper and set aside.
Melt peanut butter, honey and coconut oil in a large saucepan over very low heat.
Whisk until smooth and combined and allow to thicken and bubble for 1-2 minutes, while continuously stirring. Remove from heat. Stir in vanilla, cinnamon and salt until smooth. Fold in oats, nuts, flax seeds and shredded coconut.
Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed.
Make the Chocolate Layer: Add 3 ounces of dark chocolate to a small saucepan and melt until completely smooth. Pour the melted chocolate over the peanut butter layer and tilt the pan so that the chocolate covers the peanut butter layer entirely.
Place the pan in the freezer (or fridge) until hardened, about 1 hour. When the bars are set, use the parchment paper to lift them from the pan. Slice into even bars.
Bars are softer when left out at room temperature. For best results, store bars in the refrigerator or freezer until ready to enjoy.
Line an 8x8 baking pan with parchment paper, leaving a slight overhang for easier removal. Set aside.
In a large pot, heat coconut oil, almond butter and sweetener over medium-heat until the mixture comes to a boil, stirring constantly. Lower the heat and simmer until the mixture is slightly thickened, about 1-2 minutes. Remove pot from heat. Stir in vanilla and salt until combined. Using a rubber spatula, stir in the oats, flour, coconut, cinnamon and salt until dough is combined and sticks together. Add water and fold in the chopped pistachios.
Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed. Press in the dark chocolate chips or drizzle with melted dark chocolate.
For no-bake bars, place the pan in the freezer for 1 hour, or until bars are set. Alternatively, bake in a preheated oven at 350°F for 15-18 minutes, until edges are slightly brown. Let bars cool completely. Cut and serve.
Line an 8x8 inch pan with parchment paper and set aside.
Melt nut butter, coconut nectar and coconut oil in a large saucepan over medium heat or in a large microwave-safe bowl in the microwave.
Allow to bubble and simmer for 1 minute, until mixture has thickened, while continuously stirring (to avoid burning and sticking). If you're not a fan of cashew butter, feel free to switch it out with your favorite nut or seed butter.
Once thickened, remove from heat. Stir in the vanilla, pumpkin pie spice, pumpkin puree, oats, shredded coconut and chopped cashews.
Transfer the mixture into the prepared pan and press down VERY firmly and flatten with a flat spatula until tight and compressed. Press in the reserved cashews evenly along the bars. Add other add-ins of your choice - I added dried blueberries, apricots, banana chips and papaya to one batch and then left the other batch plain.
For no-bake bars, place in the freezer (or fridge) until hardened, about 1 hour. Alternatively, bake at 325°F for 30-35 minutes, or until edges are golden brown. Let cool completely if baked, then cut and serve.
Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper, leaving a slight overhang for easier removal. Set aside.
In a large pot, heat coconut oil, almond butter and sweetener over medium-heat until the mixture comes to a boil, stirring constantly. Lower the heat and simmer until the mixture is slightly thickened, about 1-2 minutes. Remove pot from heat. Stir in vanilla and salt until combined. Using a rubber spatula, stir in the oats, flour, almonds, coconut, cinnamon and salt until dough is combined and sticks together. Add the water and fold in the strawberries.
Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed. Press in the optional chocolate chips.
Bake in preheated oven for 15-18 minutes, until edges are slightly brown. (For no bake granola bars - freeze pan for 1 hour, or until bars are set).
Remove from oven and allow to cool completely. Once cooled, remove bars, use the parchment overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into even bars.
Line an 8x8 baking pan with parchment paper, leaving a slight overhang for easier removal. Set aside.
In a large pot, heat coconut oil, tahini and sweetener over low-heat until the mixture is slightly thickened, about 1 minute. Remove pot from heat.
Stir in vanilla and salt until combined. Using a rubber spatula, stir in the oats, flour, coconut, chopped almonds, hemp seeds, sesame seeds, cinnamon and salt, Add water as needed and stir until the mixture is combined.
Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed.
Place the pan in the freezer for 1 hour, or until bars are set. Alternatively, bake at 325F for 15-18 minutes, or until edges are slightly brown. Cool, cut and serve.
Recipe Video
Nutrition facts apply to the granola bar base.
How to Store
Store your granola bars in an airtight container in the fridge or freezer rather than at room temperature. This will keep them firm and chewy. For the best results, take them out right before serving.
Refrigerated bars stay fresh for a week, and frozen bars should be enjoyed within 3 months. Note that the cranberry almond version lasts for up to 1 month in the freezer.
How to freeze:
Place the bars on a baking sheet and put them in the freezer for about 30 minutes to flash-freeze. Then, transfer the bars to freezer-friendly bags, squeeze out all the air and seal. Freeze for up to 3 months and thaw overnight in the fridge before enjoying.
bernadette -
These were so good! Thanks for sharing all the variations! My granddaughter and I will be trying them all!
Tracy Warner -
One of my resolutions this is year is to be less wasteful. I loved making these bars – they’re a great way to get your snack fix without all the pesky packaging of the store bought variety.
Nancy -
Such brilliant recipes of granolas, thank you sharing these varieties.
Ellis -
Yum, my daughters and I are hooked! We make a different flavor every week and so far all of them are a hit! Thank you!
Eleanor -
My daughter and I make a different bar every week. Yum, all so good, thanks for the recipes!