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Homemade Granola Bars Recipe

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4.3 from 6 reviews

These homemade granola bars are a delicious and wholesome snack made with quick cooking oats, creamy peanut butter or almond butter, honey, mini chocolate chips, and optional sliced almonds. They are easy to prepare, require no baking, and are perfect for a quick energy boost on the go.

Ingredients

Dry Ingredients

  • 2 cups quick cooking oats
  • 1/2 cup mini chocolate chips
  • 1/2 cup sliced almonds (optional)
  • Pinch of salt (optional)
  • 1/4 teaspoon ground cinnamon (optional)

Wet Ingredients

  • 1 cup creamy peanut butter or almond butter
  • 1/4 cup honey, plus more if needed

Instructions

  1. Combine Ingredients: In a medium bowl, thoroughly stir together 2 cups quick cooking oats, 1 cup peanut butter or almond butter, 1/4 cup honey, 1/2 cup mini chocolate chips, and 1/2 cup sliced almonds if using. Add a pinch of salt and 1/4 teaspoon cinnamon if desired to enhance flavor. If the mixture seems too dry to hold together, add a little more honey and mix well until the mixture binds.
  2. Press Into Dish: Line an 8×8-inch baking dish with parchment paper, leaving extra paper hanging over the edges for easy removal. Evenly press the oat mixture into the dish, compacting it to form a firm, flat layer for bars.
  3. Freeze to Set: Place the dish in the freezer and chill for 45 minutes to 1 hour until the mixture is firm and set.
  4. Cut and Wrap: Remove the firm oat mixture from the dish by lifting the parchment paper edges. Transfer it to a cutting board and cut in half, then cut each half into 6 equal rectangles to make 12 bars. Wrap each bar individually in parchment paper or plastic wrap for storage.

Notes

  • You can substitute almond butter or any other nut butter for peanut butter for different flavors.
  • Add dried fruits like cranberries or raisins for extra taste and texture.
  • Store bars in an airtight container in the refrigerator for up to a week or freeze for longer storage.
  • Adjust the amount of honey based on desired sweetness and binding consistency.