The Best Healthy Granola Bar Recipe

I finally perfected an easy no bake recipe for a chewy Granola Bar that’s simple to make and ideal for healthy snacking.

I’ve been chasing the perfect chewy bar for months and finally landed on something that makes my lunchbox proud. These bars are no bake, ultra chewy and portable, the kind of snack I grab between meetings.

I use rolled oats and natural peanut butter for that nutty, slightly sweet base, with surprise pops of texture that keep you coming back. Folks on my feed call them Chewy Granola Bars Homemade Healthy and even tag them under Diy Granola Bars Healthy.

They feel homemade but not precious, and every bite makes me wonder why I never tried this sooner.

Ingredients

• Whole grain oats, they’re high in fiber and slow carbs for steady energy.
• Add protein, healthy fats and a nice crunch, keeps you fuller longer.
• Tiny powerhouses with magnesium iron and extra vitamin E, nutty taste.
• Loads of omega three and fiber, helps bind and gives chew.
• Creamy binder that adds plant protein and rich slightly salty flavor.
• Natural sweeteners that glue the bars, adds sweetness and depth.
• Chewy bursts of natural sugar fiber and antioxidants, makes them tasty.
• A little bitter chocolate for flavor balance, antioxidants and treat factor.

Ingredient Quantities

• 2 cups old fashioned rolled oats
• 1/2 cup chopped mixed nuts, almonds walnuts or pecans
• 1/4 cup raw pumpkin seeds or sunflower seeds
• 2 tbsp chia seeds or ground flaxseed
• 1/3 cup natural peanut butter or almond butter, room temp
• 1/3 cup honey or pure maple syrup
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 1/3 cup chopped dried fruit like raisins or cranberries
• 1/4 cup unsweetened shredded coconut optional
• 2 tbsp mini dark chocolate chips optional

How to Make this

1. Line an 8×8 inch baking pan with parchment leaving some overhang for easy removal, set aside.

2. In a dry skillet over medium heat toast 2 cups old fashioned oats, 1/2 cup chopped mixed nuts and 1/4 cup raw pumpkin or sunflower seeds for 4 to 6 minutes until fragrant, stirring often, then cool a bit. Toasting is optional but gives way more flavor.

3. In a small saucepan over low heat or in a microwave safe bowl, warm 1/3 cup natural peanut butter or almond butter, 1/3 cup honey or pure maple syrup, 2 tbsp melted coconut oil, 1 tsp vanilla extract and 1/4 tsp fine sea salt until smooth and pourable, stir well. Dont overheat, you just want it combined.

4. In a large bowl combine the toasted oats, nuts and seeds with 2 tbsp chia seeds or ground flaxseed, 1/3 cup chopped dried fruit and 1/4 cup unsweetened shredded coconut if using.

5. Pour the warm nut butter mixture over the dry mix and stir with a spatula until everything is evenly coated and sticky, taste and add a pinch more salt or a splash more honey if you want it sweeter.

6. If you want chocolate chips, let the mixture cool for a couple minutes first so the 2 tbsp mini dark chocolate chips dont melt, then fold most of them in and reserve some to sprinkle on top.

7. Transfer the mixture to the prepared pan and press down very firmly with the back of a spatula or a piece of parchment paper so the bars hold together, compacting it well is the key to chewy bars.

8. Refrigerate for at least 2 hours or freeze for 30 to 45 minutes until set.

9. Use the parchment overhang to lift the slab out, cut into 8 to 12 bars with a sharp knife (warm the knife under hot water and wipe between cuts for cleaner edges), store in an airtight container at room temp up to 5 days or in the fridge up to 2 weeks, freeze for longer.

Equipment Needed

1. 8×8 inch baking pan lined with parchment, leave some overhang for easy lifting
2. Extra parchment sheet or piece of parchment to press the mixture down with
3. Dry skillet (or small frying pan) for toasting oats, nuts and seeds
4. Small saucepan or microwave safe bowl to warm the nut butter/honey mix
5. Large mixing bowl for combining everything
6. Rubber spatula for stirring and pressing the bars firmly into the pan
7. Measuring cups and measuring spoons (cups for oats, nuts, liquids; spoons for vanilla, salt)
8. Sharp knife and cutting board (warm the knife under hot water for cleaner cuts)
9. Refrigerator or freezer to chill and set the bars fast

FAQ

The Best Healthy Granola Bar Recipe Substitutions and Variations

• 2 cups old fashioned rolled oats: swap with quick oats (bars’ll be softer), quinoa flakes, puffed rice or toasted buckwheat groats
• 1/2 cup chopped mixed nuts: use sunflower seeds, pumpkin seeds, shelled hemp seeds, or extra toasted unsweetened coconut for a nut free option
• 1/3 cup natural peanut butter or almond butter: try cashew butter, sunflower seed butter, tahini, or coconut butter (coconut firms more at room temp)
• 1/3 cup honey or pure maple syrup: substitute agave nectar, brown rice syrup, date syrup, or mashed ripe banana (banana adds moisture and a mild flavor)

Pro Tips

1) Toast the oats nuts and seeds but dont walk away, it goes from fragrant to burned in like 30 seconds. let them cool a bit before you mix with the warm syrup or you’ll melt chocolate and loosen the texture.

2) If the mix feels dry add a tablespoon or two of warm honey or nut butter, one tbsp at a time, until it holds when you squeeze a handful. press the slab really hard into the pan (use the bottom of a measuring cup or a flat jar) thats the trick to chewy bars.

3) Fold in most of the chocolate after the wet mix is off the heat and cooled a couple minutes otherwise it just melts and makes everything greasy, reserve some chips to sprinkle on top so they look nice.

4) Warm your knife under hot water and wipe between cuts for clean edges, store bars wrapped individually in the fridge for firmer texture or at room temp up to a few days if you like them softer, freeze extra portions and thaw in the fridge overnight.