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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.
I made these for a playgroup and they were the first things gobbled up. Thanks so much for this (and many other!) great recipe/s, Catherine. I subbed wheat germ for the 1/4 c. flour and they were fine. Also, when I pulled them out of the oven, they still looked a little soft but they harden a lot as they cool so dont overcook like I almost did.
This recipe is fabulous! I used raisins and cranberries, instead of chocolate chips, and added a bit more agave (managed to run out of honey!) to bring it together a bit better. 3 out of 3 children loved it 🙂
I made these and they came out nicely…this is the first time trying a recipe from weelicious and I love it…i will keep on trying out other recipies thanks to my lovely neighbour for recommending this site.
Yes you can 🙂
Could you use Agave instead of Honey?
Totally delicious… Only baked them for 28 minutes and they were perfect.
The only thing I suggest for those who feel they aren’t holding together is to mix the wet/dry REALLY well… like, stir for several minutes until everything is wet… it takes a while, and you might think there’s too much dry, but eventually it all gets consistent. Then, really press it together into a rectangle, paying attention to the edges especially.
I put raw sunflower seeds, nuts, choc chips, and extra coconut… and… I ate one warm with peanut butter. mmmmm…
Will this recipe work with trader joes hot cereal of barley, rye oats and wheat? They have been out of the toasted oats and my boyfriend is begging for more of these bars!!!
tried these 2xs, both times, only like 1/3 of batch formed/stayed intact in bar form. The rest all crumbled….could this have been too long of a baking time? I didn’t think they tasted burned at all.
Pepitas and raisins are a great combo!
Very yummy!! Will be making again!
I made these today, and also omitted the brown sugar. They were plenty sweet without it, and I absolutely LOVED the texture and taste. Mine were a little crumbly, too, but I just popped them back in for 10 minutes, and this seemed to set the “wet” parts. Great recipe… keep ’em coming!
Mine were kinda crumbly so I wrapped in a square shape in saran wrap and threw them in the fridge and grabbed one as needed and it seemed to help
Mine came out very crumbly, they taste great though. Any suggestions on how to make them stick together better?
Do you think steel cut oats would work? Wanted to make these and just realized I only have steel cut. Thanks!
Mine also came out too sweet. I’m going to try to omit the brown sugar next time.
I found these to be tasty, but really sweet, even substituting dried cherries for half of the chocolate chips. Also had a hard time with crumbling. I really want them to work so I’ll keep playing with the recipe but I’m not sure how to make them sticky enough to hold together while making them less sweet…
I am having the same problem Laurel