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top view granola bars on a flat surface
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5 from 5 votes

Homemade Oatmeal Granola Bars

Chewy homemade oatmeal granola bars made with rolled oats, honey, nuts, and dried fruit. Ready in 30 minutes and perfect for meal prep, breakfast on the go, or an afternoon snack.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Dessert
Cuisine: American
Diet: Low Fat
Skill Level: Beginner
Servings: 9 bars
Author: Rena Awada

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 8x8 cake tin with parchment paper.
  • Prepare all the ingredients and chop all the dried fruits and nuts.
    chopped date and pistachios
  • 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.
    chopped up granola ingredients in a bowl before mixing
  • 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.
    top view of oatmeal bar square bars
  • Store in an airtight container for up to 3 days.

Video

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

Serving: 1bar | Calories: 164kcal | Carbohydrates: 27g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Sodium: 2mg | Potassium: 150mg | Fiber: 2g | Sugar: 18g | Vitamin A: 21IU | Vitamin C: 0.4mg | Calcium: 15mg | Iron: 1mg