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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.
Based on previous comments, I modified my baking time. I used the entire real estate of 13×9 pan and baked them for 20 minutes. They’re perfect. Chewy and not crumbling apart.
I made these today!! Fabulous! I sprinkled a little bit of sea salt ontop too! They remind me of the oatmeal chocolate chip sea salt cookies on here. SOO GOOD!
I made these yesterday as an after-school snack and my 2-year old, 9-month old AND husband ate it up!! It made me feel so good when after my 2-year old put it in his mouth he said, “Mmmm!” This is a perfect snack to have at home, send to school or have on the go and is good for all ages!
I used 1/2 c. raisins and 1/2 c. choc chips. I only had 1/4 cup honey and used a bit of vegetable oil in addition to canola bc I ran out of the canola. The bars are kind of crumbly and break apart easily, so wondering if using less honey or vege oil was the reason. Will make again after I go shopping!
I’m sure these will be eaten up pretty quickly, but just wondering if I these would freeze well?
-13×9″ dish/size was way too big. I ended up using half of it, and smushing the mixture all to one side.
-Seems like it needs more liquid mixture. Was very crumbly when pressing into pan. I used 1/3 choc.chips, and a sprinkle of Reese chips.
-Seemed dry after baking @ 305 for 40min, bars were crumbling as I cut them. More like a nature valley granola bar, rather than chewy.
Seem really good and smelled divine. Maybe more honey? Molasses? or less oats? 🙁
These actually came out reasly good, even though I only had 1/4 cup of honey. Also added a bit of cinnamon and used raisins instead of chocolate. Yum! I’d say that 30 bars is a stretch though, they’re really small.
We made these today. We used agave instead of honey and brown sugar. We also used 1/2 c chocolate chips and 1/2 c raisins. Olive oil instead of canola oil. They were excellent!
These are delicious! I made them tonight using Craisins instead of chocolate chips and they are great. I’m looking forward to getting creative with this recipe as we get back into a routine this fall!
I made these this afternoon. I substituted maple syrup for the honey. They are delicious but I think I made them too thin…so they are hard and crunchy. I see by your photo that yours are thicker. Does that mean they are chewier? Thanks for the great recipe and will be making these again since they are already going fast!
Also I think brown rice syrup would be a great substitute for the honey. I’ve made granola bars in the past that called for brown rice syrup and it worked great.
You can but they won’t be as healthy 🙂
this may be silly, but can I use quick oats?
I made these today and they were SO GOOD!!! They are half gone so my kids loved them. My only question is, mine turned out really hard and crispy, sort of like the oat and honey granola bars that are hard. Are they supposed to be chewy and soft? If so then I think they baked too long. I put them in at 325 for 40 min but I think next time I will only do it for 20 min. Has anyone else had any problems with that? Other than that they were GOOD!
I think someone else had this same question…what else can I substitute for honey? Agave nectar or coconut nectar, brown rice syrup? We’ve got honey allergies here, but I love honey. Thanx!
I used olive oil when I tried it this morning & most of the bars stuck together well but not all – would canola work better?
Whipped up in less than 15 minutes…currently cooking in the oven. Kindie son is excited!