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Homemade Chocolate Chip Granola Bars are so easy to make, you’ll wonder why you ever bought them in stores. They’re super healthy, slightly crunchy with a bit of sweet chocolate in every bite and absolutely delicious!
Table of Contents
Why I Make Homemade Chocolate Chip Granola Bars
Do you know off the top of your head how much money you spend on granola and/or nutritional bars for your kids? Take a minute and add it up. I would bet it’s more than you think! Before you say “they’re convenient”, trust me, I get it. On those busy mornings when you don’t have time for breakfast, there’s nothing easier than tossing a bar into your child’s lunch box and another one into your bag. But, a majority of the brands on the market are not as healthy as their manufacturers would lead you to believe and are way more expensive that making them at home.
I got so fed up with what my we were spending on bars, I devoted myself to figuring out how to make Protein Bars myself. I worked so hard at it, I even flirted with starting my own business! These Chocolate Chip Granola Bars are unbelievably delicious, and if you wrap them individually, they’re just as easy to grab when you’re on-the-go as the ones you buy at the market. Plus, you’ll have no problem pronouncing all of the ingredients in these.
The Ingredients
- Old fashioned oats: For these bars we use old fashioned oats (also know as rolled oats) as the base for our bars.
- Whole wheat flour: I use whole wheat because it has more health benefits than all purpose, but any flour you have on hand will work.
- Shredded unsweetened coconut: I know coconut can be polarizing, but you barely taste it in this recipe. If you still give coconut a hard no, you can leave it out!
- Brown sugar: This adds a touch of sweetness to the bars.
- Mini chocolate chips: If you want, you can substitute raisins or other dried fruit for the chocolate chips.
- Kosher salt: A pinch of salt balances out the sweetness.
- Oil of choice: You can use vegetable, canola, avocado or an other oil of your choosing.
- Vanilla extract: Another ingredient that just adds a little sweetness and warmth.
- Honey: The majority of the sweetness in these bars come from naturally sweet honey instead of processed white sugar.
*Exact measurements and instructions are in the recipe card below*
Variations and Substitutions
- Don’t have whole wheat flour? No worries! You can use any flour you prefer. All purpose, a cup-for-cup gluten free flour or even almond flour will work. I use whole wheat because it has more health benefits than all purpose, but use what you have on hand.
- Don’t want chocolate chips? If you’re hesitant to give your kids chocolate chips in the morning or for snack time, you can easily substitute them with naturally sweet dried fruit like cranberries, cherries or raisins.
- Not a fan of coconut? I get it. Sometimes people are just don’t love coconut. You can leave it out completely if you want. I will say, you hardly taste it in these, but do what feels best to you.
Chocolate Chip Granola Bars Recipe Video
How to Make Homemade Granola Bars
Step 1: In a large bowl, combine the dry ingredients – oats, flour, coconut, brown sugar, chocolate chips and salt.
Step 2: In a separate bowl, whisk together the wet ingredients – oil, vanilla extract and honey.
Step 3: Make the granola mixture by pouring the wet ingredients over the dry ingredients mixture and stir thoroughly to combine.
Step 4: Form a large granola slab. Place the granola mixture on a parchment or silpat lined baking sheet and shape into a rectangle about 13 x 9 x 1 inches thick. Press firmly so that the granola sticks together. Bake for 30-40 minutes in a pre-heated 325°F oven.
Step 5: Allow to cool completely then, using a large serrated knife, cut into 3 x 1 inch bars.
Storage Tips
You can store granola bars in an airtight container or individually wrapped on the counter for up to two weeks or in the refrigerator for up to a month.
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Frequently Asked Questions
I get this question a lot with homemade granola bars. First of all, let the bars cool completely before you try to cut them into bars. Also, using a large serrated knife in a sawing motion (don’t press down super hard) will help you cut them without making them crumble.
This usually happens for two reasons. One, the wet and dry ingredients weren’t incorporating together thoroughly enough. Next time, mix them really, really well so that every piece of the oat mixture gets coated in the honey/oil mixture. Two, when forming the granola rectangle before baking, press everything firmly together so it sticks.
Absolutely! To freeze these chocolate chip granola bars, add them to an airtight container and store in the freezer for up to 4 months. Just make sure to let them thaw for about 20 minutes before you eat them!
More Healthy Bar Recipes
These Chocolate Chip Granola Bars are delicious, healthy, cost effective and so easy to make! You’ve got to give them a try and let me know what you think by leaving a rating and comment below.
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Chocolate Chip Granola Bars
Ingredients
- 4 cups old fashioned oats
- 1/4 cup whole wheat flour
- 1/2 cup shredded unsweetened coconut
- 1/3 cup brown sugar
- 1 cup chocolate chips (You can substitute raisins or other dried fruit for the chocolate chips.)
- 1/2 teaspoon kosher salt
- 1/2 cup vegetable, canola, avocado or other oil of choice
- 1 teaspoon vanilla extract
- 1/2 cup honey
Instructions
- Preheat oven to 325°F.
- Combine the first 6 ingredients in a bowl.
- In a separate bowl, whisk together the remaining ingredients.
- Pour the wet ingredients over the oat mixture and stir thoroughly to combine.
- Place granola mixture on a parchment lined baking sheet and shape into a rectangle, about 13 x 9 x 1 inch thick. Press firmly so that the granola sticks together.
- Bake for 30-40 minutes.
- Allow to cool completely, then cut into 3 x 1 inch bars.
Notes
- Storage: Individually wrapped, the bars will remain fresh for several weeks.
- To Freeze: To freeze these chocolate chip granola bars, add them to an airtight container and store in the freezer for up to 4 months. Just make sure to let them thaw for about 20 minutes before you eat them!
- Don’t have whole wheat flour? No worries! You can use any flour you prefer. All purpose, a cup-for-cup gluten free flour or even almond flour will work. I use whole wheat because it has more health benefits than all purpose, but use what you have on hand.
- Don’t want chocolate chips? If you’re hesitant to give your kids chocolate chips in the morning or for snack time, you can easily substitute them with naturally sweet dried fruit like cranberries, cherries or raisins.
These didn’t stick together at all. They completely fell apart. I also used coconut oil and for flour used almond flour. They didn’t burn, but I am disappointed that they aren’t “bars” like the photo.
I used coconut oil instead of canola (that’s all I had) and they turned out great. I found that 40 mins was way too long to bake them. I burned them the first time. 20-25 mins was enough…maybe because of the coconut oil.
The sugar gives it extra texture and flavor, and it caramelizes nicely! Your adjustments sound great!
Used vanilla flavored agave nectar and half a tsp of Vanilla extract… smells incredible. Omitted the extra sugar and coconut… my little girl licked the bowl. The flavor is going to be very good. Baked 30 min and resting 10 min… made them a bit on the thick side in a smaller then 13×9 pan, packed in using parch paper…, It was delicious, but crumbled a bit… I molded it, wrapped it and refrigerated and they were then solid enough to be called bars… will do again. Is it the sugar that helps make them crunchy?
I can’t wait to make these for our camping trip!
Just made a batch of these and my girls LOVE them!
[…] Egg Pesto Melt (my son’s favorite), orange slices, edamame and Chocolate Chip Granola Bars […]
I really had to mix them together very thoroughly to distribute the oil properly. Also, if they weren’t pressed down together well enough, they wouldn’t hold. Unlike a true baked good, they don’t glue themselves together, like a cookie would. If you wrap your potato masher with plastic wrap, it makes a great stamper for this.
Finished the bars, they would not hold together. Seems like they needed a lot more oil or moisture.
Just got a batch in the oven, I am really excited. Xylitol is a great natural sugar alternative and I used coconut oil instead of canola. I added some ground flaxseed, too. It will give it a nice nutty flavor.
[…] stumbled across this recipe on Pinterest the other day and had to try it…of course I tweeked it based on ingredients I […]
Thank you so much for the recipe. I have tried to make granola bars and had no success until now! I didn’t have coconut flakes, so I put flax seed mill instead. I also used coconut oil instead of canola oil. I used only 1/2 c chocolate chips and 1/2 c dried cherries. I didn’t make them as thick, so I only cooked for 20 min. They were delicious! My husband said they were the best he’s eaten! Thanks again!
Ina on Food Network always makes homemade granola, and personally I never watch her show and think “Hmm, I’m going to make this”. But your post has changed my opinion on homemade granola!
Turned out great! Mine ended up crumbling as well but I didn’t care because it tastes so good =)
Thank you for taking the time to share!! These are in the oven right now. the kids and I LOVE granola bars. My husband always frowns upon them because my twin 2 year olds are messy and the crumbs stick to his socks. Makes me laugh hehe.
Hi, instead of the brown sugar could I substitute it with honey ? thankyou