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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 also added chia seeds and a scoop of peanut butter!
I just made these with half Craisins and half chocolate chips. I made them in a mini muffin pan – quick, already portioned pieces! Made about 30 filled all the way to the top and pressed tightly together. Baked for about 20 minutes. Next time I will definitely cut the sugar as I found them a little sweet, but of course my daycare kids love them!
[…] Granola bars […]
There are lots of apps and websites out there where you could plug in the ingredients you use and figure it out. You could also read the labels on your ingredients and figure it all out. I’ve done this with lots of recipes. It takes a little time, but sometimes it’s worth it.
I am wondering what the nutritional info is on these? Like calories, fat and sugar content? Does anyone know?
I’ve made these several times and they’ve always been a big hit. In my old oven, 30 minutes was perfect. My new one only takes 20-25 minutes. Baking them too long is what causes the crumbliness.
The last batch I did was my favorite. I used 1/2 cup raisins and 1/2 sunflower seeds instead of chocolate chips. I love that sweet and salty mix. I’ve also done them with only raisins, a little added flax seed, organic peanut butter chips, etc. The possibilities here are endless!
i have made these many times and love them. i have never used the coconut and i have found that baking for 30 minutes is much better than 40. they are still chewy then. i make them pretty thick too. i think you should wait longer before cutting them. i wait more like 20 to 30 minutes before cutting. it makes it go smoother with less breakage. also, i like to use a pizza cutter to cut them. hope this helps!
I had such high hopes for these, and they smelled delicious while they were baking, but they turned out very crumbly for me. Almost like there wasn’t quite enough wet mixture to bind all the dry mix together, and when I tried to cut them, some of them held together but others just crumbled. (I guess I have chocolate chip granola now?) Could it be because I baked this on aluminum foil (sprayed) instead of parchment? Or did I not let them cool long enough? I waited 10 minutes but maybe I should’ve waited longer? Help!
If you are baking in a convection oven, I would say you should probably cut the baking time in HALF. Or bake them in a deeper dish that you could cover.
Just made the bars but added a few extra ingredients. I put 1/4 cup ground flax seeds, 2tbs of wheat of germ, 1/2 cup raw sunflower seeds. I baked it at 325f for 30min in a convection oven. I think because I added more dry ingredients, my bars came out crumbly. I had a feeling I should of added some more liquid. It tastes amazing though. I will be using it with Greek yogurt and fruit.
Im confused! Lol First of all these are delish! So yummy! Are they suppose to be crunchy or chewey? Mine turned out pretty crunchy which I personally love but I bet my toddler wouls prefer chewier. I baked for 33 min and omitted the coconut because I didnt have any on hand at the time.
The only problem I had was with the baking time. I only needed 25 minutes in my oven.
Otherwise, this is a fantastic basic recipe with endless possibilities! I have made two batches with my 2 year old so far and I see many more in the future.
Batch #1: Subbed canola oil for coconut oil, used fresh coconut (ground in food processor), and subbed half the chocolate chips for dried cherries.
Batch #2: Subbed half the chocolate chips for cinnamon chips and the other half for raisins, subbed the coconut for pecans.
Yum!
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Loved this recipe. I didn’t have enough oats, so I subbed crispy brown rice cereal – 2 cups oats, 2 cups rice crispies. I left out the flour, added 1/4 cup pepitas, and swapped golden raisins for the chocolate chips. My oven runs hot, so I only cooked for 25 minutes. I’d say at this ratio of oats to rice cereal, 20 mins would have been enough in my oven. Delish and makes so many. I keep the extras in the freezer and just take out a few at time. Another keeper Catherine. Thanks!
Could I substitute brown rice syrup for the honey?
I love the idea of crisp rice in this recipe. I’m glad others had the same idea.