I’m sharing a Granola Bar recipe that uses one surprising pantry ingredient to create a simple, healthy snack that stores beautifully.

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I wasn’t going to write another snack post but these bars made me change my mind. They’re chewy in a way that surprised me and use simple pantry stars like old fashioned rolled oats and natural creamy peanut butter so you don’t need a long shopping list.

People keep calling these Chewy Granola Bars Homemade Healthy on socials, and even tags like Diy Granola Bars Healthy keep popping up on my feed. I won’t pretend theyre perfect, sometimes they stick to the pan if you rush it, but every bite is worth the tiny mess and the curiosity about how minimal stuff turns into something addicting.

Ingredients

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Whole grain oats, lots of fiber, slow carbs for steady energy, taste mild
Crunchy nuts give protein and healthy fats add chew and nutty flavor
Pumpkin or sunflower seeds add vitamins minerals, extra crunch and omega fats
Sweet tang from cranberries or dates quick carbs plus iron and antioxidants
Peanut or almond butter binds, adds protein and creamy richness, a little salty
Natural sweeteners that glue bars maple gives vegan option and deep flavor
Tiny seeds pack fiber omega 3s and help hold bars together when wet
Bittersweet chips add a treat antioxidants and a small hit of sugar

Ingredient Quantities

2 1/2 cups old fashioned rolled oats

1 cup chopped nuts like almonds, pecans or walnuts

1/2 cup pumpkin seeds or sunflower seeds

1/2 cup dried fruit chopped, like cranberries, raisins or dates

1/2 cup natural creamy peanut butter or almond butter

1/3 to 1/2 cup honey or pure maple syrup (use maple for vegan)

1/4 cup light brown sugar packed, optional for extra chew

2 tablespoons coconut oil

1 teaspoon pure vanilla extract

1/2 teaspoon fine sea salt

2 tablespoons chia seeds or ground flaxseed

1/4 cup mini dark chocolate chips or chopped dark chocolate, optional

1 to 2 tablespoons neutral oil or water, optional to loosen the mix

How to Make this

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1. If you want extra toasty flavor, preheat oven to 350F and toast the 2 1/2 cups rolled oats and 1 cup chopped nuts on a sheet for 8 to 10 minutes until fragrant, then cool. This is optional, you can skip to keep it totally no bake.

2. Line an 8×8 inch pan with parchment paper leaving an overhang so you can lift the bars out later.

3. In a large bowl add the oats, chopped nuts, 1/2 cup pumpkin or sunflower seeds, 1/2 cup chopped dried fruit, 2 tablespoons chia seeds or ground flax, and 1/2 teaspoon fine sea salt. If you plan to add chocolate chips, hold them for later so they dont melt right away.

4. In a small saucepan over low heat combine 1/2 cup natural creamy peanut butter or almond butter, 1/3 to 1/2 cup honey or pure maple syrup (maple if you want vegan), 2 tablespoons coconut oil and 1/4 cup light brown sugar if using. Stir constantly until everything is smooth and warm but not boiling, then remove from heat and stir in 1 teaspoon vanilla extract. You can microwave in 20 to 30 second bursts instead, stirring between bursts.

5. Pour the warm nut-butter mixture over the dry mix and stir very well until everything is evenly coated. If the mix seems too stiff to combine, add 1 to 2 tablespoons neutral oil or water a little at a time to loosen it.

6. When the mixture has cooled a bit so it wont melt chocolate, fold in 1/4 cup mini dark chocolate chips or chopped dark chocolate if using, or reserve a few to press on top.

7. Transfer the mixture to the prepared pan and press down very firmly with the back of a spatula or a flat-bottomed measuring cup to compact it — the tighter you press the chewier the bars will be. Wet your hands or oil them slightly to help press without sticking.

8. Chill in the fridge for at least 1 hour (or freeze 20 to 30 minutes) until set. This step is important so the bars hold their shape.

9. Lift the slab out using the parchment overhang, place on a cutting board and slice into bars with a sharp knife. Wipe the knife between cuts or warm it under hot water and dry for cleaner slices. Store in an airtight container at room temp for a few days, in the fridge for up to 2 weeks, or freeze for longer.

Equipment Needed

1. 8×8 inch baking pan, lined with parchment paper leaving an overhang so you can lift the bars out later
2. Rimmed baking sheet for toasting the oats and nuts, optional if you skip toasting
3. Large mixing bowl for combining the dry ingredients
4. Small saucepan or a microwave-safe heatproof bowl for melting the nut butter, oil and sweetener
5. Measuring cups and measuring spoons (for oats, nut butter, seeds, salt, etc)
6. Rubber spatula for scraping and pressing the mixture into the pan
7. Sturdy wooden spoon or silicone spoon for stirring the dry and wet mixes together
8. Sharp knife and cutting board to slice the set slab into bars (wipe the knife between cuts)
9. Airtight container plus fridge or freezer space for chilling and storing the bars

FAQ

Q: Can I make these granola bars vegan?
A: Yes. Swap honey for pure maple syrup, use almond or sunflower seed butter instead of peanut, and choose vegan chocolate chips. Add an extra tablespoon of chia or flax if the mix seems dry, it'll help bind.

Q: How do I get chewy bars instead of crumbly or crispy ones?
A: Make them thicker, press the mixture really firmly into the pan and chill well. Use the higher end of the honey or nut butter amounts and a little packed brown sugar if you want extra chew. More sticky binder = chewier bars.

Q: Can I make these gluten free or nut free?
A: Yep. For gluten free use certified gluten free rolled oats. To go nut free swap the nut butter for sunflower seed butter and use seeds instead of chopped nuts. Always check labels for hidden gluten or nut traces.

Q: How should I store the bars and how long do they last?
A: In an airtight container at room temp they keep 5 to 7 days. In the fridge they keep about 2 to 3 weeks, and in the freezer up to 3 months. Thaw in the fridge or at room temp for a bit before eating.

Q: My bars fall apart, how do I stop that and cut them cleanly?
A: Press the mix very firmly into the pan and chill at least an hour or freeze 15 to 20 minutes before slicing. Use a sharp knife warmed under hot water and wiped dry between cuts or spray the blade lightly with oil for cleaner slices.

Q: Can I bake these and why would I do that?
A: You can if you want a crunchier bar. Spread thinner on a baking sheet and bake at 325 F for about 10 to 12 minutes until edges turn golden. Watch closely, baking will dry them out a bit so you might need slightly more honey or nut butter to keep some chew.

The Best Healthy Granola Bar Recipe Substitutions and Variations

Old fashioned rolled oats → quick oats, quinoa flakes, or buckwheat flakes (use same cup measure, quick oats make bars a bit softer, quinoa/buckwheat give a nuttier flavor).
Chopped nuts (almonds/pecans/walnuts) → extra pumpkin or sunflower seeds, toasted hemp seeds, or roasted soy nuts (great for nut-free, use same volume but press bars firmly since seeds are smaller).
Natural creamy peanut or almond butter → sunflower seed butter, cashew butter, or tahini (sunflower is nut-free, tahini adds deeper sesame flavor, warm thick butters a few seconds so they mix easier).
Honey or pure maple syrup → agave nectar, date syrup, or brown rice syrup (use 1 to 1 swap, agave is milder, date syrup adds caramel notes, brown rice syrup is thicker so you might need a splash of water).

Pro Tips

1) Toast the oats and nuts if you want deeper flavor, but let them cool completely first or the bars will turn greasy. If you burn them you wont fix it so watch the pan closely, they go from toasty to bitter fast.

2) Pack the mixture like you mean it. Press down with the bottom of a measuring cup or a flat jar, wet your hands to smooth the top, and if you have to, put a foil wrapped can or another pan on top while it chills to help compress. The tighter you press the chewier the bars will be.

3) Keep the chocolate out of the warm mix until it’s actually cooled or the chips will melt into a sad blob. If some do melt, chill the slab quick then press extra chips on top so you still get chocolate bites. And dont stir the chips into piping hot stuff.

4) For neat slices warm your knife under hot water, dry it and slice, wiping between cuts. Store bars stacked with parchment between layers in the fridge or freeze individually wrapped for easy snacks. If the mix feels dry add a tablespoon of neutral oil or a little extra syrup, a tiny bit at a time, until it holds together.

The Best Healthy Granola Bar Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I’m sharing a Granola Bar recipe that uses one surprising pantry ingredient to create a simple, healthy snack that stores beautifully.

Servings

servings

Calories

367

kcal

Equipment: 1. 8×8 inch baking pan, lined with parchment paper leaving an overhang so you can lift the bars out later
2. Rimmed baking sheet for toasting the oats and nuts, optional if you skip toasting
3. Large mixing bowl for combining the dry ingredients
4. Small saucepan or a microwave-safe heatproof bowl for melting the nut butter, oil and sweetener
5. Measuring cups and measuring spoons (for oats, nut butter, seeds, salt, etc)
6. Rubber spatula for scraping and pressing the mixture into the pan
7. Sturdy wooden spoon or silicone spoon for stirring the dry and wet mixes together
8. Sharp knife and cutting board to slice the set slab into bars (wipe the knife between cuts)
9. Airtight container plus fridge or freezer space for chilling and storing the bars

Ingredients

2 1/2 cups old fashioned rolled oats
1 cup chopped nuts like almonds, pecans or walnuts
1/2 cup pumpkin seeds or sunflower seeds
1/2 cup dried fruit chopped, like cranberries, raisins or dates
1/2 cup natural creamy peanut butter or almond butter
1/3 to 1/2 cup honey or pure maple syrup (use maple for vegan)
1/4 cup light brown sugar packed, optional for extra chew
2 tablespoons coconut oil
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
2 tablespoons chia seeds or ground flaxseed
1/4 cup mini dark chocolate chips or chopped dark chocolate, optional
1 to 2 tablespoons neutral oil or water, optional to loosen the mix

Directions

If you want extra toasty flavor, preheat oven to 350F and toast the 2 1/2 cups rolled oats and 1 cup chopped nuts on a sheet for 8 to 10 minutes until fragrant, then cool. This is optional, you can skip to keep it totally no bake.
Line an 8×8 inch pan with parchment paper leaving an overhang so you can lift the bars out later.
In a large bowl add the oats, chopped nuts, 1/2 cup pumpkin or sunflower seeds, 1/2 cup chopped dried fruit, 2 tablespoons chia seeds or ground flax, and 1/2 teaspoon fine sea salt. If you plan to add chocolate chips, hold them for later so they dont melt right away.
In a small saucepan over low heat combine 1/2 cup natural creamy peanut butter or almond butter, 1/3 to 1/2 cup honey or pure maple syrup (maple if you want vegan), 2 tablespoons coconut oil and 1/4 cup light brown sugar if using. Stir constantly until everything is smooth and warm but not boiling, then remove from heat and stir in 1 teaspoon vanilla extract. You can microwave in 20 to 30 second bursts instead, stirring between bursts.
Pour the warm nut-butter mixture over the dry mix and stir very well until everything is evenly coated. If the mix seems too stiff to combine, add 1 to 2 tablespoons neutral oil or water a little at a time to loosen it.
When the mixture has cooled a bit so it wont melt chocolate, fold in 1/4 cup mini dark chocolate chips or chopped dark chocolate if using, or reserve a few to press on top.
Transfer the mixture to the prepared pan and press down very firmly with the back of a spatula or a flat-bottomed measuring cup to compact it — the tighter you press the chewier the bars will be. Wet your hands or oil them slightly to help press without sticking.
Chill in the fridge for at least 1 hour (or freeze 20 to 30 minutes) until set. This step is important so the bars hold their shape.
Lift the slab out using the parchment overhang, place on a cutting board and slice into bars with a sharp knife. Wipe the knife between cuts or warm it under hot water and dry for cleaner slices. Store in an airtight container at room temp for a few days, in the fridge for up to 2 weeks, or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.