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5 from 4 votes

Homemade Granola Bars

The Best Homemade Granola Bars are chewy and soft, packed with protein, and an easy-to-make recipe that is way better than store-bought.  My kids love to help make these homemade granola bars and they are perfect for freezing and sending in lunch boxes or for quick after-school snacks!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 12 bars
Calories: 233kcal
Author: Amy Nash


  • 2 ½ cups old-fashioned oats
  • ½ cup coarsely chopped nuts cashews, almonds, walnuts, pecans, macadamia nuts, peanuts
  • cup honey
  • 4 Tablespoons unsalted butter
  • ¼ cup brown sugar
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract

Mix-Ins (Add ¾ to 1 cup total of any combination of the following)

  • miniature chocolate chips
  • toasted coconut flakes
  • dried cranberries
  • miniature M&M's
  • chopped Oreos
  • white chocolate chips
  • dried blueberries
  • dried apples
  • dried apricots
  • caramel bits
  • rice krispies
  • dried pineapple
  • dried mango
  • seeds pumpkin, chia, sunflower, hemp, flax


  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Spread the oats and nuts in an even layer on the baking sheet, then bake for 4 minutes. Stir and bake for another 4 minutes until toasted. Remove from oven.
  • In a medium saucepan, combine the honey, butter, brown sugar, and salt over medium heat, stirring constantly, just until smooth. Do not let it come to a simmer or boil. Immediately remove from the heat and stir in the vanilla extract.
  • In a large bowl, combine the toasted oats and nuts with the honey mixture. Stir in any other mix-ins that won't melt like coconut or dried fruit. Let cool for 15 minutes before adding any chocolate chips or mini M&M's.
  • Line a square pan with parchment paper or foil, then press the granola mixture firmly into the pan by placing a piece of parchment paper on top and pressing down or using a rubber spatula.
  • Sprinkle extra miniature chocolate chips or other mix-ins on top, if desired, and press them in.
  • Cover and refrigerate for at least 1-2 hours, then let the bars sit on the counter for 10 minutes before cutting into 12 rectangles using a sharp knife.
  • Store in an airtight container in the fridge or on the counter for up to 1 week or freeze for up to 2 months.


Calories: 233kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 59mg | Potassium: 95mg | Fiber: 2g | Sugar: 20g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg