I first shared this recipe for Homemade Granola Bars over five years ago! I’ve updated the post and pictures a bit to share it with those of you who may have missed it the first time.
Homemade Granola Bars are so easy to make yourself, you’ll wonder why you’ve never made them before. This recipe allows you to customize the ingredients to suit your family’s taste.
I love it when I find a recipe that is a hit from the get go. Several years ago, I went looking for a homemade granola bar recipe that included ingredients that I could not only pronounce but also had on had regularly. Originally inspired by a recipe from Alton Brown (I’ve changed it up slightly), these Homemade Granola Bars have just enough chewiness that they remind us of the store-bought version but they have simple, whole ingredients and no preservatives. They also have just the right salty sweet ratio.
These Homemade Granola Bars were a hit right away with my family! They’re great because you can change up the ingredients to fit your family’s preferences. Don’t like almonds? That’s ok—substitute another favorite nut or seed. Don’t like any of those? That’s ok too—just leave them out! Change up the dried fruit too. Instead of using raisins every time, how about other dried fruit like dried cranberries, cherries or apples? You could even use mini-chocolate chips if you like!
A few times I have added both wheat germ AND ground flax seed to boost the nutritional content too…no one is the wiser and they taste delicious. Ground flax seed is something I have on regularly to add to baked goods, oatmeal or cereal and smoothies most often. I buy a big bag at Costco and it’s so easy to store making it easy to add whenever.
A few extra tips:
- I prefer unsweetened coconut which can sometimes be tough to find. But I can consistently find it at Kroger.
- Toasting the nuts adds an extra depth of flavor but it’s not necessary if you’re in a rush.
- Adjust the honey or brown sugar if you feel like it’s too much. Just make sure it’s too dry to spread into the pan.
Once you try these Homemade Granola Bars and discover how quick and easy they come together, you’ll want to have them on hand often. They are great for after-school snacks, in lunchboxes or any time you’re on-the-go. I hope you’ll try them too!
Homemade Granola Bars
- GRANOLA BARS
- Adapted from Alton Brown
- Prep Time: 20 min
- Cook Time: 40 min
- Serves: 16 2-inch squares
- 2 cups old-fashioned rolled oats
- 1 cup sliced almonds or chopped nuts of your choice, toasted if desired
- ½ cup unsweetened shredded coconut
- ½ cup wheat germ or ground flax seed
- 1/3 cup honey
- ¼ cup packed brown sugar
- 2 T unsalted butter plus extra for pan
- 2 tsp. vanilla extract
- 1/2 teaspoon kosher salt
- ¾ cup raisins other dried fruits of your choice
- Butter or spray with non-stick spray a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.
- Spread the oats, coconut, almonds, and wheat germ or ground flax seed onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.
- In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
- Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool about 15 minutes. Cut into squares and cool completely (this is so they’re easier to cut and remove from the pan before getting too hard). Store in an airtight container for up to a week.
Note on Nutrtional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.