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These homemade oatmeal granola bars are one of those recipes I keep coming back to. They are chewy, naturally sweetened with honey, and packed with nuts and dried fruit.
I make a batch at the start of the week, and we go through them fast. My kids grab them as an after-school snack, and I reach for one most mornings when I need something quick. As a certified nutrition coach, I love that these are made with real, wholesome ingredients and no mystery additives like the store-bought versions.
One bowl, 30 minutes, and you have bars that are actually good for you.
Key Ingredients
These are the key ingredients you will need to make these granola oatmeal bars. The full measurements are further down.
- Rolled oats: the base of the bars. Use old-fashioned rolled oats for the best chewy texture. Quick oats will work, but will give you a softer, more crumbly result.
- Raw honey acts as the binder and natural sweetener. Swap with pure maple syrup to make these vegan.
- Coconut oil: helps hold everything together and adds a subtle richness.
- Medjool dates: naturally sweet and sticky, they help bind the bars and add fiber.
- Pistachios: These add crunch and healthy fats. You can swap with almonds, walnuts, or cashews.
- Dried cranberries and golden raisins: chewy, sweet bites of fruit throughout every bar.
- Sunflower and pumpkin seeds: small but mighty. These add texture and a boost of minerals.
Tips for the Best Granola Bars
- Press the mixture down firmly: This is the most important step. If the bars are loosely packed, they will fall apart when you cut them. Use the back of a spoon or the bottom of a flat measuring cup.
- Let them cool all the way: The bars are soft out of the oven and firm up as they cool. Slicing too early is the number one reason they crumble.
- Use rolled oats, not quick oats or steel-cut: Rolled oats give you the right chewy texture and hold their shape during baking.
- Customize the mix-ins: This recipe is very flexible. Swap the pistachios for almonds, use dried cherries instead of cranberries, or add a handful of dark chocolate chips once the bars have cooled slightly.
How to make oatmeal granola bars
Step 1: Preheat your oven to 325°F. Line an 8×8 square baking pan with parchment paper.
Step 2: Add all ingredients to a large mixing bowl and stir until well combined. The mixture should feel slightly wet and hold together when you pinch it.
Step 3: Transfer the mixture to your prepared pan and press it into an even, compact layer. The more firmly you press it down, the better the bars will hold together once baked.
Step 4: Bake for 20 minutes. Let the bars cool completely in the pan before slicing. Do not cut them while warm.
How to Store
Refrigerator: Store in an airtight container in the fridge for up to 4 days.
Freezer: These bars freeze really well. Wrap individual bars in plastic wrap and freeze for up to 2 months. Thaw at room temperature for about 15 minutes before eating.
Room temperature: Fine to leave out for a day or two if your kitchen is not too warm, but they hold together best when kept cool.
Common questions
Depending on the granola bar, healthy homemade granola bars make for a convenient, nutritious breakfast or snack. Crumble them over some Greek yogurt for some added protein.
Rolled oats work best for granola bars. Some gluten-free oats are available now. Quick oats will work, but they won’t have the same texture and look. Do not use steel-cut oats.
Yes. Pure maple syrup is a great 1:1 swap and keeps the bars vegan. Avoid light corn syrup or agave if you can, as they can make the bars too soft.
The two most common reasons are that the mixture was not pressed down firmly enough before baking or that the bars were cut before fully cooling. Make sure to compact the mixture well and let it cool completely for 30 to 45 minutes before slicing.
Yes. Stir in one scoop of vanilla or unflavored protein powder with the dry ingredients. You may need to add an extra teaspoon of honey or a splash of water to keep the mixture moist enough to press together.
Absolutely. Use a 9×13 baking pan and add 5 to 8 minutes to the bake time. Check for a light golden color around the edges as your cue.
You may also like
- Peanut Butter Oatmeal Cookies
- Flourless Chocolate Muffins
- Chocolate Overnight Oats
- Chocolate Chip Baked Oats
- Lemon Blueberry Baked Oatmeal
- Cottage Cheese Banana Muffins
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Homemade Oatmeal Granola Bars
Video
Ingredients
- 1 cup rolled oats
- 1/3 cup raw honey
- 1/4 cup pistachios, roughly chopped
- 2 tablespoons coconut oil, melted
- 1 tablespoon sunflower seeds
- 1 tablespoon pumpkin seeds
- 1/4 cup golden raisins
- 1/4 cup dried cranberries
- 1/4 cup pitted Medjool dates, roughly chopped
Instructions
- Preheat the oven to 325F and line a square 8×8 cake tin with parchment paper.
- Prepare all the ingredients and chop all the dried fruits and nuts.
- In a mixing bowl, add all the ingredients (1 cup rolled oats, 1/3 cup raw honey, 1/4 cup pistachios, 2 tablespoons coconut oil, 1 tablespoon sunflower seeds, 1 tablespoon pumpkin seeds, 1/4 cup golden raisins, 1/4 cup dried cranberries, and 1/4 cup pitted Medjool dates) and mix thoroughly to combine. The mixture should be a bit wet and hold together when pinched.
- Transfer the oat mixture to your prepared cake tin and press into an even layer.
- Bake at 325°F for 20 minutes, then let it cool completely before cutting into squares.
- Store in an airtight container for up to 3 days.
Notes
- Rolled oats: Use old-fashioned rolled oats for the best texture. Quick oats will work but produce a softer, more crumbly bar. Do not use steel-cut oats.
- Honey: Swap with pure maple syrup to make these vegan.
- Mix-ins: Feel free to swap the pistachios, cranberries, or raisins with your favorite nuts and dried fruits. Dark chocolate chips are a great add-in once the bars have cooled slightly.
- Press firmly: Use the back of a spoon or a flat measuring cup to really compact the mixture into the pan before baking. This is the key to bars that hold together.
- Cool completely: The bars firm up as they cool. Do not slice them while warm, or they will fall apart. Give them at least 30 to 45 minutes.
- Storing: Keep in an airtight container in the fridge for up to 4 days.
- Freezing: Wrap individual bars and freeze for up to 2 months. Thaw at room temperature for about 15 minutes before eating
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do these get hard as they cool? I baked for 20 as instructed but they’re still soft to the touch.
They harden as they cool off yes