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!

Chocolate Chip Granola Bars wrapped in parchment paperPin

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 them myself. I worked so hard at it, I even flirted with starting my own bar 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.

granola block before being cut into barsPin

The Ingredients

  • old fashioned oats
  • whole wheat flour
  • shredded unsweetened coconut
  • brown sugar
  • mini chocolate chips (you can substitute raisins or other dried fruit for the chocolate chips if you want)
  • kosher salt
  • vegetable, canola, avocado or other oil of choice
  • vanilla extract
  • honey

*Exact measurements and instructions are in the recipe card below*

Homemade Chocolate Chip Granola Bars on a serving platePin

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 on a blue platePin

Chocolate Chip Granola Bars Recipe Video

How to Make Homemade Granola Bars

  • Combine the dry ingredients: In a large bowl, combine the oats, flour, coconut, brown sugar, chocolate chips and salt.
  • Combine the wet ingredients: In a separate bowl, whisk together the oil, vanilla extract and honey.
  • Make the granola mixture: Pour the wet ingredients over the oat mixture and stir thoroughly to combine.
  • 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: Bake for 30-40 minutes in a pre-heated 325°F oven.
  • Cut into bars: Allow to cool completely then 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.

two homemade chocolate chip granola bars wrapped in parchment on top of unwrapped barsPin

Frequently Asked Questions

  1. Why are my granola bars a crumbly mess? I get this question a lot with these 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.
  2. My mixture didn’t stick together. Why? 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.
  3. Can I freeze homemade granola bars? 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 in the comments. Or tag me on social media and show me yours!

Images by Ivan Solis


Chocolate Chip Granola Bars

Chocolate Chip Granola Bars are so easy to make, you'll wonder why you ever bought them in stores. They're crunchy with a bit of sweet chocolate in every bite!
4.50 from 24 votes
Course: Breakfast, Snack
Servings: 30
Author: Catherine McCord
Prep Time 10 minutes
Total Time 40 minutes



  • 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.
  • Bake for 30-40 minutes.
  • Allow to cool completely then cut into 3 x 1 inch bars.



Note: Individually wrapped, the bars will remain fresh for several weeks.


Calories: 144kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 41mg | Potassium: 75mg | Fiber: 1g | Sugar: 11g | Vitamin A: 0.1IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1mg
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. This is the best recipe for granola bars, hands down!! I have made this many, many times, and they still get gobbled up quickly. They turn out perfect every time!

  2. 5 stars
    My kids love these; I’ve probably made this recipe 50 times! Sometimes we do 1/2 C white chocolate chips; 1/2 C semi-sweet chocolate chips to mix it up. Besides that, the only mod I do is bake at 320 degrees for 35-37 mins so that there is less crunch/more chew, but this is personal preference only, they are great as-is! Thank you for sharing this recipe that has become a regular snack in our home.

  3. Made these and they were really crunchy like Nature Valley bars. I was hoping for chewy. Has anyone had success making them chewy?

    1. Yes! I reduce the oven temp to 320 and bake 5-10 minutes less. They will be almost fall-apart consistency when you pull them out, but will firm up enough to hold as they sit.

  4. Hands down, our family’s favorite homemade granola bars. They totally hold their shape!

    1. Probably. I haven’t tried Cassava, but I’ve exchanged the wheat flour with Einkorn and I could not tell a difference.

  5. These tasted AMAZING but they didn’t stay together well and kept breaking and crumbling. What can I do to help them to stay together better?

  6. Just made this yesterday with my 6 year old. She has a gluten allergy and only liked the taste of Annie’s granola bars previously. They were a big success and even though she doesn’t love coconut on it’s own she has gobbled these up no problem!

  7. I would add chopped up almonds!! Gotta have almonds lol 🙂

    Can’t wait to try these!!

  8. These are my kids favorite granola bars! I want to bake them today but my locals stores are out of whole wheat flour! It seems that all of New York is baking during quarantine! I have coconut, almond and white flour. Can I use any of these?

  9. We made these today and holy smokes, fantastic! I added melted peanut butter because it seemed too dry. Once baked you couldn’t taste the peanut butter but the chocolate chips definitely shined. I baked them for about 35 minutes bc I wasn’t sure if they were done. LOVE THEM!

  10. Thanks for the recipe! I used coconut oil, AP flour and reduced the brown sugar to 1/4 cup. I baked for thirty minutes and the perimeter was perfect texture, the middle was a little too soft/crumbly…I think 2 or 3 more minutes next time. My two kids ate them up!

  11. Great flavor but mine came out too crumbly to cut into bars 🙁 think I needed more liquid-oil/honey.

  12. Made these yesterday! They are tasty BUT totally crumble when eating and are not staying together in the kids hands! Any modifications to get them to stick and not crumble??

  13. Thanks for a great recipe. I subbed coconut sugar for the brown sugar. and I added some cinnamon and nutmeg and a packet of protein powder for an extra boost. Super yum! I’ve been looking for a homemade granola bar for a while and these are easy and delicious.

  14. Thanks for a great recipe. I subbed coconut sugar for the brown sugar and some cinnamon and nutmeg. Super yum! I’ve been looking for a homemade granola bar for a while and these are easy and delicious.

  15. Can you add peanut butter into the actual mix? I know peanut butter chips would work, but I’m curious if anyone has tried adding peanut butter to the oats for a more prominent peanut butter flavor. Thoughts? 🙂

  16. I made these this past Sunday for snacks for my little ones in their classroom. When I showed my son, he was super excited about trying them. My daughter was like “no thanks.” I put them both in a snack container for them for class on Monday and asked “how was your snack?” the next morning. My daughter said to me “can you put the same thing in my bag as yesterday?” My son said “they were yummy!” I didn’t make them as thick as you did in the picture so I cooked them 5 mins less because they were a little too crunchy, but the kids loved them that crunchy. I did end up just breaking pieces apart. Will make again this weekend a bit thicker. Thanks so much for sharing this recipe. WIN WIN IN OUR HOUSE! I did sub coconut oil for the canola.

  17. I made these this past Sunday for snacks for my little ones in their classroom. When I showed my son, he was super excited about trying them. My daughter was like “no thanks.” I put them both in a snack container for them for class on Monday and asked “how was your snack?” the next morning. My daughter said to me “can you put the same thing in my bag as yesterday?” My son said “they were yummy!” I didn’t make them as thick as you did in the picture so I cooked them 5 mins less because they were a little too crunchy, but the kids loved them that crunchy. I did end up just breaking pieces apart. Will make again this weekend a bit thicker. Thanks so much for sharing this recipe. WIN WIN IN OUR HOUSE! I did sub coconut oil for the canola.

  18. I made these this past Sunday for snacks for my little ones in their classroom. When I showed my son, he was super excited about trying them. My daughter was like “no thanks.” I put them both in a snack container for them for class on Monday and asked “how was your snack?” the next morning. My daughter said to me “can you put the same thing in my bag as yesterday?” My son said “they were yummy!” I didn’t make them as thick as you did in the picture so I cooked them 5 mins less because they were a little too crunchy, but the kids loved them that crunchy. I did end up just breaking pieces apart. Will make again this weekend a bit thicker. Thanks so much for sharing this recipe. WIN WIN IN OUR HOUSE!

  19. If I wanted to add in chia seeds, flax meal, or wheat germ, what amount would be okay to add without having to change the liquid ingredients in terms of consistency?

  20. If I wanted to add in chia seeds, flax meal, or wheat germ, what amount would be okay to add without having to change the liquid ingredients in terms of consistency?

  21. Mine looked dry in the bowl, so I added a bit more oil, honey and vanilla. They turned out crunchy on the ends and really soft (almost too soft) in the middle. Next time I may cook them at a lower temp for a longer time.

  22. Mine looked dry in the bowl, so I added a bit more oil, honey and vanilla. They turned out crunchy on the ends and really soft (almost too soft) in the middle. Next time I may cook them at a lower temp for a longer time.

  23. I did this today using half chocolate chips and half peanut butter chips. Worked fine. Though my bars (both the original recipe when tried and my PB experiment) came out a little bitter for our taste. Anyone know what the problem might be?

  24. I just made thesecand they were yummy! I love my Weelicious lunches! Would these still turn out ok if i use a glass 13×9 pan lined with parchment paper?

  25. I was out of vanilla, so substituted almond extract. The flavor was so distinct and delicious! I might do that again. Great recipe – thank you, thank you!

  26. I don’t know where your book, Weelicious Lunches are sold!!!!!!! And do you plan on making anymore books or adding more recipes to the school lunches section?

  27. thank you for sharing this recipe. been wanting to make our own granola bars due to food allergies and this one looks great. question – my son is allergic to HONEY. what would you recommend to substitute that? i was hoping to say away from molasses or maple syrup since those have strong flavors. thank you!

  28. So delicious! We devoured them and I can’t help but think they taste just like the chocolate chip bars you buy at the store. I did add coconut oil to help the ingredients stick together. This made all the difference! Getting ready to make my second batch!

  29. These are really great. I added 1/4 cup of chocolate chips and cut up some fruit I had previously dehydrated and they were a big hit at my house. I did have a really hard time getting the oil and honey to incorporate though. Next time will try an electric mixer. I also found that using my hands and working the honey in was the best way to get it all to stick together.

  30. I just made these and they taste amazing however they’re so hard I cannot cut them into a straight rectangle. Any suggestions?

  31. Epic fail 🙁 I’m not sure what happened but it’s more like granola and isn’t sticking together. Would love some advice!

  32. Hmm I haven’t tried that. I think you could replace some of it, but not all because it think it really needs that fat to help bind it.

  33. Would these still hold together well replacing some or all of the canola oil with puréed fruit (thinking applesauce or pumpkin here)?

  34. Thank you SO MUCH for this recipe! I’ve made lots of other granola bars and none of them have been anywhere near this successful! I usually use coconut oil and 1/2 the amount of chocolate chips (if they don’t know they’re being deprived of chocolate, it won’t hurt them, right??), but I’ve also made them lots of times as is. So good!

  35. I would love many different variations of these as I don’t do choc. Do you have any other recipes with this wonderful yield And savings?

  36. […] chocolate chip granola bars I’m making for snacks next […]

  37. I’m not a fan of canola oil. Is there another oil you can recommend? Would coconut oil work?

  38. was wondering if butter could be subbed for the canola oil for a somewhat less healthier version? :b

  39. just wondering if you can use quick oats? Don’t have any old-fashioned on hand?
    Read many comments and didn’t see this question!

    Excited to try it out!

  40. We have a few allergies, coconut being one, along with peanuts, tree nuts, and legumes. I really want to make these for my family!! Any other options for the coconut??

  41. […] things to make this week: pie crust, English muffins, chewy chocolate chip granola bars, snickerdoodles (to freeze), cinnamon-raisin quick bread, soft pretzels, chocolate chip cookies, […]

  42. Cut into bars, freeze in a single layer for about 30 minutes (until frozen through), then transfer to a ziplock bag for up to 4 months.

  43. My adjustments that work well:
    omit brown sugar
    1/2 cup chocolate chips
    add 1/4 cup flax seed
    1/2 cup coconut oil

    30 minutes bake time – but after reading the chewy option below I may play around with the time 🙂

  44. I just made these tonight and they tasted SO good, but I had the same problem where the wax paper stuck to the bottom. It’s almost to the point where I don’t think I can save them, ..but they taste so good I’m considering just eating it with the paper stuck to it!

  45. Just made these and unfortunately the parchment stuck to the bars so they are a bit of a mess. Tasted great, but couldn’t salvage so had to toss. Any advice?

  46. […] things to make this week: honey wheat bread, chewy chocolate chip granola bars, English muffins, tortillas, chocolate chip […]

  47. […] things to make this week: Bread machine wheat bread, sandwich bread, yogurt, English muffins, chewy chocolate chip granola bars, Ranch […]

  48. […] things to make this week: GORP, crisp & spicy snack mix, chewy chocolate chip granola bars, buttermilk wheat […]

  49. […] things to make this week: yogurt, English muffins, chewy chocolate chip granola bars, crisp & spicy snack mix, honey wheat bread, blueberry-pecan scones, […]

  50. […] Other things to make this week: snack mix, English muffins, granola, chocolate chip granola bars […]

  51. Has anyone used agave instead of honey? Wondering if that will work? Snow day, and no honey in my pantry:(

  52. […] flavors, Granola Cereal from 100 Days of Real Food which is a great all purpose granola and Chocolate Chip Granola Bars from Weelicious which are seriously […]

  53. I’ve made these several times and every time they crumbled.
    However, I finally discovered how to prevent that.
    I use coconut oil and melt the sugar and honey in the oil over medium-low heat, and let it bubble. After a couple of minutes turn off the heat and stir in the vanilla extract.
    Pour the hot mixture over the dry ingredients and make sure it’s mixed well. Pour in a baking dish and press down.
    Bake at 325 degrees for 30-35 minutes. After its cooled, place the baking dish in the refrigerator for about an hour and then slice into bars.

  54. Hmmm I haven’t used thick rolled oats, but a quick internet search tells me they take 15-20 minutes to cook, whereas old fashioned oats take 5 minutes. So I would guess that what you are using are different and take much longer to cook than what this recipe calls for. That could definitely be the issue!

  55. I tried this recipe and was quite excited but they didn’t turn out. Mine spread out all over baking sheet and chocolate chips all melted….what did I do wrong?? Only thing different is that I used grapeseed oil because I don;t use canola oil, sea salt instead of kosher salt. Maybe it’s the oats I buy? its the 2nd recipe I’ve tried with these oats and first bombed too. i used organic thick rolled oats. Is that not the same?

  56. This is my first time trying or making granola bars they are really moorish.I just made this recipe and adjusted it to 1/2 cup plain flour instead of 1/4 cup whole wheat and 3/4 cup raisins and 1/4 cup white chocolate chips.I weren’t sweet enough for my taste so next time will sub the brown sugar and up the honey.I think its a great base recipe and despite the comments they held together pretty well as bars.Thank you!

  57. this is the best chocolate chip granola bar recipe! i’ve made several and this one tops them all. i make this recipe about every week or i’ll double it and make it every other week or so. they turn out so well. sometimes i’ll replace half of the chocolate chips with mini m and ms and sometimes i’ll press sprinkles into the tops of the bars before i bake them just to make them fun and different. they really are so great!

  58. […] snacks, they are safe to bring to school. What are some of my favourites?  These granola bars from Weelicious are an absolute favourite with everyone in my house, including my picky husband. They aren’t that […]

  59. […] and I would love to hear from you if you have a favorite. Today I am sharing a recipe I tried from Weelicious.com.  I think it’s great, in fact, I think it’s pretty perfect!  And there are plenty of […]

  60. […] I made these granola bars a while back and posted about it on Facebook.  I think they’re pretty […]

  61. Instead of buying commercial granola bars as part of our Emergency Preparedness Program and throwing the bars out when they are outdated, do these bars freeze well?

  62. […] 4 granola bars?!) I figured there had to be a better and cheaper way of doing things, so I modified this recipe from Weelicious (an amazing site if you haven’t been there) to be gluten free. These are SO simple to whip […]

  63. […] are “healthy” they are a quick and easy snack for kids’ lunches.  I love this recipe from Weelicious.  We make these bars almost every week, as they are SUPER easy to make.  I am not a cook, and […]

  64. I was wondering if I can substitute the canola oil for coconut oil? will the bars turn out the same?

    Thank you

    Awsome website by the way

  65. […] adapted from Weelicious~you can find the original recipe here: http://b12.ba4.myftpupload.com/2011/09/06/chocolate-chip-granola-bars/ […]

  66. Attempted a half batch because running low on oats. They got very crispy (layered too thinly) but were not burned and broke into jagged bits. I carried the bag of pieces around for snacking and the crumble at the bottom was great yogurt (or banana split) topping!
    I’m making a full batch now and hope to squirrel away some bars if I can keep from eating all of it right away.

  67. […] and not inhaling them myself, so I’m still missing out. Then my friend turned me on to these chocolate chip granola bars from Weelicious. These got rave reviews from the kiddos and were beyond easy to make. I highly […]

  68. Horchata Recipe -- Sweet Mexican Rice Milk OH LORDY LORD!!! | FOODIEZ-eatzFOODIEZ-eatz says:

    […] Source […]

  69. I recently made a batch of these as a present. To wrap them, I used 12″ Regency Treat Sheets cut into quarters and sealed them with Scotch freezer tape. I positioned the bars diagonally when folding them inside the sheets so that the recipient could open the wrapper and eat out of one just like a commercial granola bar. You can get treat sheets from Sur La Table or Amazon, and freezer tape from Harris Teeter (occasionally) or Amazon. For everyday wrapping, we’ve used snack bags (Lunchskins or plastic), wax paper, and parchment paper and they’ve all worked fine.

  70. Hi! Any possible substitutes for someone with an oat allergy? My family loves the recipe and I’d love to see if there is an oat substitutes so that I can enjoy them too. Also, any tips on how to quickly/easily/nicely wrap them individually? Thanks all!

  71. We always freeze ours and they are just fine! I reuse the parchment they baked on, wrap the whole lot of cut bars and put it inside a large zip top bag. This way they are always ready to go for lunches.

  72. I bought the same MadeGood granola balls and bars! My kids love them so much I had to ration them! Unfortunately I don’t seem to be able to find them any where and I’m almost out! I bought them at Royal Winter, where did you buy them?

  73. I actually have never frozen these! They last for about 2 weeks in the fridge! You could add about 2 tablespoons of cocoa powder and the results wouldn’t do any harm to the recipe. 🙂

  74. Catherine,
    Before I ruin them by putting them in the freezer, can they be frozen? Thanks. I bought a box of organic granola bars on the weekend and I could NOT believe how tiny tiny they were – my daughter loved them … pure cocoa and oats and seemingly not bad for you but expensive and not a lot for your money. Looking forward to this great alternative.

    Seems like a lot of people have made substitutions to your recipe … I’d like to follow it as close to the letter as I can – option for adding cocoa?

    The brand I bought are Canadian and not yet introduced to the market – Made Good – (Organic Granola Minis (balls)) there are vegetables in it now that I look really closely. I know ‘hiding’ veggies is not a great option but a nice side benefit.

  75. I made these for my 15-month old twins today. I subbed coconut oil for the canola and omitted the brown sugar. They were delicious!!! They were a bit crumbly, but I saw your note to stir wet and dry ingredients well and will pay more attention to that next time. Based on other people’s comments I will also try to replace the flour with ground flax next time. To change it up my next batch will have raisins + walnuts. I also want to do a batch with goji berries + chocolate chips and one of dried cranberries + pecans. I am so excited to have found this versatile, healthy & delicious recipe. Thank you!!!

  76. ok so these are perfect! if only I can get them off the parchment paper!!!! Why is it sticking?

  77. My husband made these and used raisins instead of choco chips, increased flour to 1/2 cup and used white whole wheat flour, added 1 tsp. of cinnamon and left out coconut. Used coconut oil instead of canola and instead of honey used 1/4 cup agave and 1 tbsp. molasses. They came out so great like a crispy granola bars. Just like store bought! With these changes they stayed together better:)

  78. Make sure to mix in the wet ingredients really well to insure they are evenly coated! Then let the bars cool completely before cutting them!

  79. we love these but they never come out as bars. what makes them stick together to become bars? I use spelt flour and coconut sugar instead…is that what the problem is? I just really dont want to use brown sugar….trying to have less sugar in our diet. please help me make them stick together. Thank you

  80. This is a very good recipe. I’ve used the base items and added raisins and nuts in place of the chips. Delicious!!!!!!

  81. These are amazing!! And so versatile! The first batch I followed the recipe except for sub agave in place of honey, (didn’t have honey). They were a huge hit! I’ve made at least 3 more batches in the past 2 weeks, using raisins & craisins, chocolate chip & raisins. I’ve also discovered that any crumbs make a delicious raisin bran/honey bunches of oats like cereal in milk! I’ve made batches without forming them just for cereal! And have sent many moms to your site specifically for these! I was curious though, Catherine, is there a specific reason you chose honey over agave? I’ve see you replace agave for honey in a lot of your recipes and wondered why you chose not to here? Thanks for this recipe!

  82. How do you prevent the chocolate chips from melting?

    If I mix the chips into the hot mixture and bake it, the chips wll melt and sink to the bottom of the granola.

    If I sprinkle the chips on top, the chips do not stay well when cooled, drop off easily when packed individually.

  83. […] making homemade cereal bars. i’ve tried a couple of different recipes, but this one from weelicious.com tasted great and requires no use of the stove so the girls can help from start to finish. […]

  84. You can, but I would replace it with whatever flour you have on hand! It helps hold the bars together!

  85. Can I leave out the wheat flour? Don’t have any at home and I don’t wanna buy a big pack only to use 1/4 cup

  86. These are amazing! I make them packed in mini muffin tins so they come out a nice serving size. I use mini choc chips and coconut oil or grapeseed oil rather than canola. Some flax and chia seed in place of the flour too.

  87. Made these today and wanted a gluten free and a sweetener low on the glycemic index option. So I used gluten free rolled oats and flax meal in place of the flour, Coconut oil in place of canola, and coconut crystals(sweetener) in place of the brown sugar. They came out great! Will be making often 🙂 Thanks for the great recipe Catherine!

  88. Can you leave out the coconut? Noone in my family likes it and I don’t keep any in the house. Was going to make these today…

  89. Thanks so much for the amazing recipe!I’ve been trying to get oatmeal in my son for a long time n the whole family loves them!!

  90. Hmmm ground up dates would probably be the best substitute so you can keep the same texture as the sugar!

  91. We don’t use brown sugar. What would be a good substitute? Would I need to add ground up dates to add sweetness or would that be too much liquid? Thanks for any suggestions.

  92. Seems like a lot of sugar (honey, brown, choc chips). I limit my kids sugar intake. Any suggestions for cutting? Ok to completely eliminate brown sugar?

  93. […] Chocolate Chip Granola Bars from Weelicious […]

  94. These are delicious! I have made them several times and they are so easy and turn out great every time. I subbed ground flax seed for the flour and brown sugar (to keep the wet/dry ratio) and used coconut oil rather than canola. Also used, 1/2 cup craisins and 1/2 cup pumpkin seeds, Stirred for a half hour (just kidding, but did stir a lot). YUM! My whole family loves them! Baked for 30 min. Cooled for 3 hours. Turned out perfect. Thanks for the great recipe!

  95. I asked my husband to save the last two bars for our kids. He said, “You mean the last two before the next batch, right?” 🙂

  96. I made these bars last night, and they turned out really well. I stuck with the recipe as is and baked the bars in a 9×13 parchment-lined pan. I started checking them at 25 minutes, as suggested by other users, and kept adding a few minutes at a time until they were golden brown on top, which took me to about 40 minutes. I cooled them overnight and they cut beautifully this morning with minimal crumbling. I’ve found the occasional pocket of salt, so I may adjust that in future, but otherwise, I’m happy with the end result.

  97. […] involve him in cooking, and gives us a nice activity while my youngest naps.  Today, we made these Weelicious Granola Bars.  Here’s a video of my little chef helping make pancakes.  Yes, I’m too lazy to puree […]

  98. I have been searching for an easy granola bar recipe to make since my son has food allergies to nuts, dairy and soy. I can’t wait to make these with him!!!

  99. […] Many popular finger foods that kids love can be easily made at home so you know exactly what’s going into your child’s food and their body. Some of my family’s favorites are: Chicken Nuggets, Chicken Parmesan Meatloaf Bites, Animal Crackers, Whole Wheat Cheddar Crackers. […]

  100. Amazing! I didn’t add the salt or brown sugar and they were sweet enough for my kids and my daycare kids to eat every bite off the plate! Great recipe 🙂

  101. […] I made these granola bars a while back and posted about it on Facebook.  I think they’re pretty […]

  102. BWin, thanks for the tip. I used coconut oil and added honey to the already melted coconut oil, so not sure precisely how much honey I actually added. Seemed a bit dry so I added a bit of agave syrup given that I had run out of honey. .Just curious if the mixture is still fairly dry before shaping onto the pan. Thanks.

  103. For those struggling with gettin these to stick together as bars, I’ve made these quite a few times and have found the following things help:
    -Don’t add to many additional dried fruits, nuts, etc. stick with the given measurements.
    -stir dry ingredients WELL, to incorporate especially the brown sugar through , with no lumps.
    -when adding the wet ingredients, stir beyond what you think necessary, the stir some more. And a little more. Evenly coating the dry ingredients is SO important
    -lastly, not cooking long enough and not allowing enough cool time will cause breakage.

    This recipe takes some practice, but once you get it down, it’s easy!

  104. Made these today…. Delicious! Two year old loves them, so does daddy! These will be a staple at my house.

  105. Anyone try to sub out the brown sugar for something else? I made them last night subbing some ground flax for the flour and coconut oil for the vegetable oil… (used 1/2 chocolate chips and some pepitas and currants – delicious!). I suppose I could just leave out the sugar?

  106. I mixed 1/4 cup of ground flax seeds into the dry mixture to pack an Omega 3 punch. I’m so happy to have found the weelicious website! Thanks for so many great recipes!

  107. […] Chocolate Chip Granola Bars by Weelicious (I use succanat, coconut oil in place of the brown sugar and canola oil) […]

  108. I froze them and they were still great after being defrosted. But they were only frozen a few days b/c my family ate the first batch so quickly!

  109. These turned out delicious!!! Followed the recipe except I replaced the canola oil with coconut oil and baked them for 30 minutes. I was wondering if anyone has tried freezing them? Do you think freezing them would work? Thank you for this great recipe!

  110. I made these but replaced the canola oil with only 3T of butter. I also skipped the coconut, but used 1/4 cup sliced almonds and 1/4 cup sunflower seeds and did 2 cups rolled oats and 2 cups steel-cut oats.. Mine turned out great. They stayed in bars. They were a crunchy granola bar rather than chewy. Why is so much canola oil needed? Would it make the granola bars chewy instead of crunchy?

  111. I have a coconut allergy. Is the shredded coconut necessary? Is there anything you could recommend as a replacement?

  112. I halved the recipe and used coconut not canola oil. The bottom and edges of my bars burned by 25 minutes. Still cooling….

  113. You can replace the chocolate chips with dried fruit or nuts! I’m not sure the peanut butter would be thin enough to coat everything like the oil does.

  114. These look delicious. I would love to make “PB&J” granola bars. Do you think it would work to replace the oil with peanut butter and the chocolate chips with dried fruit?

  115. […] chocolate chip granola bars that are healthy enough for Mr. Cam to eat!  I got the recipe from Weelicious and for my first time they turned out pretty […]

  116. I make these granola bars all the time! In fact, gave them out as holiday gifts this year and they were a huge hit!
    What I’ve learned, line the pan with parchment paper then pour the granola mix on and flatten. After taking them out of the oven, you have to wait for the bars to be absolutely cooled down before you cut them up. At least an hour. (if you can wait that long 😉 ) Otherwise you will have a crumbly mess.
    Cocunut oil is an awesome oil to use instead of canola oil.

  117. I made these today and they came out great. I read through all the comments below and took the advice of others and cut down the cooking time to about 25-30 minutes. Then I let them cool completely (about two hours on the counter) before cutting them. They were a tiny bit crumbly at the edges, but definitely far from falling apart. Will definitely make again! Oh, and I subbed the coconut for dried cranberries. Sweet and tart perfection!

  118. I wonder if your problem is that you’re using a 9×13 pan? They are meant to be cooked on a cookie sheet – I think they might bake differently in a cake pan… Also, I bake them for only 26 minutes (Somehow 25 isn’t enough, but 27 is too much… can you tell I’ve made them enough times??) I always make these in the evening and let them cool on the counter overnight. The tend to crumble less around the edges when they have a good 8 hours to cool.

  119. Theresa, I had problems too with it crumbling, but now that I’ve made the recipe several dozen times, here is what works for me: mix everything VERY thoroughly and patiently, and then mix a little longer. I press the mixture very firmly into a slab-shape on a silpat-lined sheet, bake, and then let cool until it is completely room-temp. I am then able to just cut it directly on the silpat. There is a little crumbling on edges, but the bars themselves stay together. I found, with my oven, it only takes 25 minutes to bake. Bake too long, and it got too dried and crumbly. Hope this helps. My family adores this recipe!

  120. Sorry, I forgot to mention- that as granola crumbles it tastes absolutely delicious! My kiddos have loved adding this to their yogurt- although my daughter, has been searching out the chocolate chips 🙂

  121. I don’t know what went wrong. I followed the recipe exactly and it crumbled. I tried a second time, following several reviewers advice of pressing the mixture into a 13 x 9 inch pan, baking for 25 minutes and allowing it to cool in the pan. It still crumbled, not as much as the first time- but still unable to eat as granola bars. We saved the crumbles to top our yogurt, but I’d really love to find a recipe that we can make. Any advice?

  122. I’d like to make these but I don’t have coconut. Will they turn out okay with out it? Do you think I could sub the oil for butter?

  123. Hey, thanks for cnmiog by my blog and for the link on your page. Coincidentally, I am a teacher so I am excited to find you and your blog as well! I teach pre-k in a public school in NC. It’s for at-risk children. It’s hard and definitely stressful, but well worth it. I look forward to reading your posts!

  124. What a great recipe, thank you soooo much! I only cooked for 20min and it was ready to come out. It turned out great!

  125. […] Granola Bars (taken from Weelicious) The original recipe says it yields 30, but I only got about […]

  126. I made these yesterday just as your recipe stated. Made one addition, added about a 1/2 C. of rice krispies and because of that just a wee bit more honey and oil. Stamped them down with a spatula that I had sprayed with cooking spray. Baked for about 35 minutes at 320 degrees. When I took them out, I pressed them down one more time and cooled. Came out perfect!! Not too chewy and not crunchy. They didn’t fall apart either. The kids love them and so do I.

  127. I love these, but they always crumble, so we end up eating them with a spoon. How do you make sure they stay as bars?

  128. […] and I would love to hear from you if you have a favorite. Today I am sharing a recipe I tried from Weelicious.com.  I think it’s great, in fact, I think it’s pretty perfect!  And there are plenty of […]

  129. I just made these tonight and they are amazing. I added a little sprinkle of cinnamon and they smelled delicious as they baked! Thank you for the recipe!

  130. My partner and i are pleeasd, I have to say. Very rarely will i discovered a blog that’s both instructive and also entertaining, as well as without a doubt, you’ve strike the actual toenail around the mind. The write-up is essential; the problem is something which very few individuals are communicating smartly regarding. I’m happy that I stumbled across this within my search for something concerning this.

  131. That is very strange. I don’t encounter that problem! Does it still list the honey and vanilla?

  132. when you print to full page the salt and oil are not there, also the parchment paper is left out

  133. […] and one that my kids enjoy. It’s actually tweaked from a granola bar recipe (check it out here!) but I enjoy more eating granola by the handful, in a bowl with almond milk or on top of […]

  134. I am thrilled that these came out like the picture on my first try. Since I didn’t have wheat flour and not really a fan, I used white but increased the measurement to 1/2 cup. Instead of the coconut (which I will use next time), I used about 1/2 cup each of dried cranberries and raisins. and only 1/2 cup of chocolate chips. It also seemed a bit dry to me so after pressing the mixture into a greased 13 x 9, I poured about 2 Tab. of light corn syrup over the top. Only baked about 30-35 min. and let sit outside in a breeze for an hour. No problem cutting at all. They are soft and delish!

  135. great recipe! i bake for 35 minutes, and they come out perfectly (we like them a little on the chewy side). also, i sub safflower oil for the canola (which is genetically modified, even the organic variety, fyi).

  136. These didn’t stick together at all. They completely fell apart. I also used coconut oil and for flour used almond flour. They didn’t burn, but I am disappointed that they aren’t “bars” like the photo.

  137. I used coconut oil instead of canola (that’s all I had) and they turned out great. I found that 40 mins was way too long to bake them. I burned them the first time. 20-25 mins was enough…maybe because of the coconut oil.

  138. The sugar gives it extra texture and flavor, and it caramelizes nicely! Your adjustments sound great!

  139. Used vanilla flavored agave nectar and half a tsp of Vanilla extract… smells incredible. Omitted the extra sugar and coconut… my little girl licked the bowl. The flavor is going to be very good. Baked 30 min and resting 10 min… made them a bit on the thick side in a smaller then 13×9 pan, packed in using parch paper…, It was delicious, but crumbled a bit… I molded it, wrapped it and refrigerated and they were then solid enough to be called bars… will do again. Is it the sugar that helps make them crunchy?

  140. […] Egg Pesto Melt (my son’s favorite), orange slices, edamame and Chocolate Chip Granola Bars […]

  141. I really had to mix them together very thoroughly to distribute the oil properly. Also, if they weren’t pressed down together well enough, they wouldn’t hold. Unlike a true baked good, they don’t glue themselves together, like a cookie would. If you wrap your potato masher with plastic wrap, it makes a great stamper for this.

  142. Finished the bars, they would not hold together. Seems like they needed a lot more oil or moisture.

  143. Just got a batch in the oven, I am really excited. Xylitol is a great natural sugar alternative and I used coconut oil instead of canola. I added some ground flaxseed, too. It will give it a nice nutty flavor.

  144. […] stumbled across this recipe on Pinterest the other day and had to try it…of course I tweeked it based on ingredients I […]

  145. Thank you so much for the recipe. I have tried to make granola bars and had no success until now! I didn’t have coconut flakes, so I put flax seed mill instead. I also used coconut oil instead of canola oil. I used only 1/2 c chocolate chips and 1/2 c dried cherries. I didn’t make them as thick, so I only cooked for 20 min. They were delicious! My husband said they were the best he’s eaten! Thanks again!

  146. Ina on Food Network always makes homemade granola, and personally I never watch her show and think “Hmm, I’m going to make this”. But your post has changed my opinion on homemade granola!

  147. Turned out great! Mine ended up crumbling as well but I didn’t care because it tastes so good =)

  148. Thank you for taking the time to share!! These are in the oven right now. the kids and I LOVE granola bars. My husband always frowns upon them because my twin 2 year olds are messy and the crumbs stick to his socks. Makes me laugh hehe.

  149. I think I perfected it to my liking. Baked on parchment, pressed into a 9 x 9 glass pan for about 25 min, then take out the entire thing (on the paper) put it on a regular cookie sheet and keep baking 10 ore min until I knew it was together enough.. YUM. It is still a bit warm and so moist! My last batch was very dry, so I made sure not to over bake it.
    (I omited the brown sugar and coconut, used 1/2 cup mini choc chips.)

  150. I love love love this recipe! I’ve made this recipe multiple times and each time is different. I’ve made them with coconut oil and also with grapeseed oil (it has a better tolerance to high heat than olive oil). I use partchment paper and have them about 3/4 inch thick when make them. 30-35 minutes is the perfect amount of time to bake them. More than that and they are burned. Hope this helps!

  151. Simple bar and taste is great. Love that it does not have the high amount of sugar that most other bars have!

  152. Should I be baking these in a glass dish? I formed them in a dish then put them on a pan to bake (on parchment.) thought maybe it needed air around the sides. Has anyone used a 9 x 9 brownie pan?

  153. maybe I should have used a smaller pan. I did try to press them firmly together but it still didn’t work too well. also forgot to mention I used coconut oil instead of canola, much healthier imo, I’d rather use olive oil than canola too

  154. I just tried these last night but like others, I couldn’t get them to stick together and mine crumbled 🙁 I’m used to cooking the liquid ingredients together before mixing them with the dry ingredients. Also, I think they would be tasty enough w/o the brown sugar. I didn’t realize until afterward that they had both honey AND brown sugar…a little too sweet esp. with choc. chips too! Tasty though. 😉 I didn’t throw it out though…ate too much 😛 and now we just have tasty granola for a treat. Had some over yogurt this morning

  155. I think that’s why I like this recipe for a cgnahe Alison – no oil, not too much sugar (well, compared to other granola recipes at least), and the oats stay nicely separate and crunchy. Gx

  156. I just made these granola bars and they are absolutely delicious, sweet and chewy. I used dried cranberries because I didn’t have chocolate chips and they are wonderful. I baked them for about 34 min, just until toasted and are so good. I can’t get over how great they are. My go to granola recipe. By the way, I found you on YouTube and I love your videos.

  157. I made these last night. I left out the brown sugar, used 3/4 cup of honey total, and I used coconut oil instead of canola oil. I put it in 2 different pans. One pan, I cut after it cooled and it crumbled. The other pan, after it cooled, I put it in the fridge overnight and then it stuck together. The key is to FIRMLY press it down in the pan and then it is more like a bar. Hope this helps whoever might be getting ready to make it.

  158. You just need to change the name of this recipe to Legally Addictive Granola Bars! My family can’t get enough of them. We use mini-chips, and substitute chopped peanuts for the coconut, and they turn out perfectly every time!

  159. I love love love these bars! I have looked for granola bar recipes in the past and they were always so complicated and had off the wall ingredients that I never had on hand! But these were perfect! I added chopped dried sour cherries, toasted chopped pecans, mini chocolate chips and ground flax seeds for some fiber. They were a little over done I think I will try knocking 10 minutes off of the cooking time next time I try them…..which will be soon! I also Found that cuttin them a bit bigger made them stay together better and I even cut half of the batch into big squares for my other half……he will eat 3-4 of the one inch bars anyway! Thank you! I <3 your site and I can't wait until my 4 month old is big enough to start trying your purées and other foods!

  160. I made these per the recipe and they turned out beautifully. Thanks for the recipe! No more store bought for us.

  161. […] B – Homemade Chocolate Chip Granola Bars L – Four Bean Chili (leftover from last week) on Pasta D – “Fish & […]

  162. Made these twice now. First time I followed the recipe exactly and ended up with a crunchy mess. Delicious – but no bar could be cut from what came out of my oven! I made them again last week. I only had a quarter cup of honey in the house so I subbed maple syrup for the rest – and then drizzled in a bit more when the mixture still seemed too dry. Using the advice in the replies here, I put it in a 9 x 13 pyrex coated with cooking spray, pressed it down with parchment and baked it only 25 minutes. I let it cool about an hour, turned it over onto a tea towel (came out in one big piece) and let it sit for several hours. It cut up into bars beautifully! They are nice and chewy without falling apart. Mine look just like the picture! Best granola bars I’ve every made!

    Oh, and I doubt it matters, but I used a quarter cup of sliced almonds and a quarter cup of chocolate chips. One cup the first time was way too much chocolate for me! I’m making them again today for my daughter’s Kindergarten class and I’m going to use dried blueberries and almonds. Great recipe!

  163. Without being there I can’t be sure, but it could be you need to bake them for a little less time. I know some ovens run hotter than others so sometimes it’s just a matter of adjusting cooking time. I hope they hold together next time! Just crumble it up and enjoy over yogurt! Yummmmm!

  164. just made these but the just fell apart :(. i did exactly as the recipe says, any suggestions?

  165. These came out amazing for me. I cut the baking time to 30 min and used a 9×13 pan. The whole family loves these; thanks!

  166. Just made these. Bases on previous comments I only baked for 20min, but they still completely fell apart. I will try them again increasing cooking time to 30 min. The crumble was delish though.

  167. I just made these, following the recipe to the letter, except for baking time (only 30 min). They are delicious. Next time I will reduce the chocolate chips to only 100 g and baking time to only 20 minutes. For me they are too sweet to be healthy, but not too sweet as a chocolate treat. I can’t wait to try this with soaked cranberries and raisins. Thank you, Catherine!

  168. I might store them in an airtight container in the refrigerator because of the flax seed. You could sub rice cereal for some of the oats and that would alter the texture, maybe make them a bit more airy. I haven’t tried it, but I’d like to now! I always have brown rice cereal on hand. I can usually find it at Trader Joe’s as well as my local grocery.

  169. I haven’t been able to find unsweetened coconut anywhere. Where do you get yours? My 22 month old had a blast making these with me today (and the other day, but that batch got stuck to waxed paper and was ruined. Oops!)
    I added wheat germ and ground flax seed. With those added ingredients do you think they are still able to be stored the same way? This is my new favorite recipe.
    Also, what could I add to make them more airy? I love Quaker granola bars. What is it in those that is airy? Is it like little rice puffs? I wonder how some rice crispies would be in this recipe. Have you tried that? Do they make brown rice puffs anywhere? Sorry. I am totally on a granola bar kick now. You and your recipes rock!

  170. I’m making these for the third time in two weeks because my 2 year old will not stop asking for “nana bar! nana bar! nana bar!” We’ve omitted the coconut each time. We made them once with 1 cu chocolate chips, once with 3/4 cu chopped dates and 1/4 chocolate chips, and I am now making them with 1 cu raisins. Each batch has been delicious. Thanks for the recipe!

  171. These are great! I made mine with quick oats and once they cooled completely they are chewy. I baked them for 20 min BUT i made a half batch tho I forgot to half the flour (white all purpose) Still turned out great! I got 12 1×3 bars from my recipe. I omitted coconut. THANKS!

  172. Just made them for the first time, I only baked for 30 minutes, the edges were over cooked but i just cut them off and snacked on them myself 🙂
    BUT my made question is, did anyone get 30 bars out of this recipe? I got 12 and 1 crumbled, probably just didn’t pack that area well enough. Mine look the same size as a regular store bought granola bar…so even taking into account the edges I cut off, there is no way I could make 30?

  173. 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!

  174. 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.

  175. I am wondering what the nutritional info is on these? Like calories, fat and sugar content? Does anyone know?

  176. 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!

  177. 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!

  178. 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!

  179. 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.

  180. 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.

  181. 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.

  182. 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.

  183. Thank you a bunch for sharing this with all folks you really recognise what you’re speaking about! Bookmarked. Please additionally visit my web site =). We could have a hyperlink change contract among us

  184. 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!

  185. Has anyone tried adding rice krispies? I think I’m going to try 3 1/2C of oats and then 1/2C rice krispies and see how that turns out. I also added 1tsp of cinnamon the last time I made them. I LOVE chocolate and cinnamon together! Definitely need to decrease the baking time to 25-30 minutes this time too!

  186. I’ve made this recipe numerous times. I’ve had the best results when using a glass pan, doubling the honey, and baking for about 20 minutes.

  187. I made these this morning and they turned out great!
    After reading the comments, I cooked them on Reynolds Release and that worked fine.
    Also I used an AirBake sheet and wondered if the different cooking times were related to what kind of cookie sheet people are using? I cooked them for 35 minutes and they are a little crunchy around the edges and chewy in the middle.

    I can’t wait to try them with some dried fruit and maybe a few nuts.

  188. Just linked these to my blog! I’m making them with white chocolate chips and cranberries since that’s what’s in my pantry today! Love your site! 🙂

  189. I’ve just made these for the second time, and I think I’ve done much better! The first batch was just a pile of crumble so I used it as toasted muesli for brekky.

    This time I added more honey, and also cooked at a lower temp for a bit longer.

    Now I think I’ve learnt that I need to wait longer than 10mins for them to cool and cut- basically wait until they feel cool enough to the touch rather than a time.

    But my girl just had one, all the while saying ‘yummy yummy yummy’!

  190. […] Weelicious Granola Bars Chocolate Chip Granola Bars (makes about 30 bars) […]

  191. Thank you so much for this recipe! I just made my second batch and they are perfect!
    I used 2/3 cup dried cranberries (soaked in soy milk for 4 hours then drained) and 1/3 cup mini chocolate chips (I used dairy & soy free chips from whole foods)
    Last time I made with 1 cup regular sized chips and it was a little too sweet and too much chocolate, this new combo and the smaller sized chips made them perfect for us.

    I followed all directions as stated, except for 2 changes
    – I oiled the baking sheet instead of using parchment paper (it worked perfectly)
    – I cooked for 35 minutes which made for a perfect slightly chewy texture.
    I have an electric WOLF oven that cooks very evenly and true to temp so 35 for chewy and 40 for crunchy is perfect. I think differences in ovens are making for a big difference in baking times from other comments so wanted to mention more details in case it helps anyone.

    I am going to make these every week! Thank you for this recipe!

  192. George…

    […]Chocolate Chip Granola Bars | Weelicious ™ – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family![…]…

  193. i just made them with 1/2 chocolate chips 1/2 soaked raisins. Cooked them for about 25 minutes or so. I too found that they are a little too crumbly. Any thoughts on either a little peanut butter or an egg? What have people done?

  194. I love these granola bars. I found that 20 minutes in my oven is the perfect chewy texture and consistency for my and my kids. I make a batch each week. I usually only put in 3/4 of dark chocolate chips but this week I added some chopped up dried cherries – delicious.

    Thanks for the recipe

  195. Interesting to see other comments – I made these exactly to recipe with my twins and had to go out and leave husband in charge of the oven – he took them out exactly on time and they were hard as rocks and overcooked – inedible.
    Kids and I then whizzed up a fast batch of Scottish flapjacks, which turned out great.

  196. i would think flax seeds would be an easy nutty addition. haven’t tried but i don’t see any reason why not.

  197. […] I found this scrumptious recipe on one of my favourite food sites, Weelicious. […]

  198. 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.

  199. 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 🙂

  200. 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.

  201. 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…

  202. 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!!!

  203. 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!

  204. 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!

  205. 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

  206. Mine came out very crumbly, they taste great though. Any suggestions on how to make them stick together better?

  207. Do you think steel cut oats would work? Wanted to make these and just realized I only have steel cut. Thanks!

  208. 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…

  209. Would you put these in the freezer or fridge? I like to make big batches and have them handy for snacks…

  210. I wish I had read the comments first. I made these last night and took them out at 40 minutes but it was too late. They were slightly burned, falling apart, and way too crispy. I think the flavor was probably good, just cooked too long.
    For people that had them turn out good, are they chewy or crispy?

  211. I am curious if you can use a silpat too. I hope someone responds, that would be easier than oil and remove the paper sticking to the bottom issue. I bet you can, I don’t see why not – so long as you don’t cut them while still on the silpat.

  212. These are super yummy and incredibly easy to make! I followed other posters suggestions and only cooked them for 30 minutes which worked out well. The only issue I have is that the parchment paper is completely stuck to the bottom of the entire batch and has become a pain in the neck.

    I would definitely make these again but will not be using parchment paper!!

  213. My raisins were hard and slightly burnt after 40 minutes. Next time, I think I’ll soak them in orange juice beforehand so they stay more moist.

  214. Tiffany, did you use 1/2 cup of coconut oil? Did you measure the amount and then melt it? I have made these a bunch of times but would like to start making them with coconut oil and just wanted to know how you did it….thanks!

  215. OMG! These are soooo good! Based on the comments, I stuck to about 30 minutes. And I used coconut oil…so so so good!

  216. I used olive oil and loved it. Just pulled out of over at 10:20 pm and i ate a bar….OMG i love chocolate!! I will try coconut oil, thanks!

  217. We made these yesterday and they are soooo good, they taste like cookies! I used a smaller baking pan and took them out of the pan to cool after they cooled in the pan. I tried to cut them after just 10 minutes of cool time in the pan and they were still pretty crumbly, but once they cooled out of the pan on the cutting board they cut much more easily and kept their shape.

  218. I was thinking about using raisins too. Good to know that it was so dry. I’ll try to soak mine in warm water before using them. That usually prevents them from drying out too much.

  219. Yup, 40 min too long for me too. And it stuck to paper.
    Crumbled up what i could peel the paper off of and will use as topping for yogurt. Gonna try again though! Oh and my raisins were hard as a rock after baking. Will stick to chocolate.

  220. Absolutely delicious! Made with safflower oil instead of canola and only baked for 25 minutes and they were nice and chewy! How long do you think they will keep when wrapped in saran wrap and in a zip lock?

  221. Just made these and followed the recipe exactly, but 40 min was way too long for me. After 30 min mine were over cooked, almost burned. Thank god I checked them! Great recipe though, these will be a staple in our house.

  222. Just wondering….could we lightly grease the pan instead of using parchment paper? Has anyone tried this?

  223. I put the recipe into my fitness pal as well but got something different… The only difference in what I made is I added about 1/4 cup of sunflower seeds. The recipe does not make 30 bars, unless you are making teeny tiny bite sized squares 🙂 It makes about 18 if you cut them to normal granola bar size. My recipe was 200 calories per bar, It was around 180 something before I added the sunflower seeds. 27 carbs, 10 fat, 3 protein, 18 sugar, and 71 sodium. The next time I make it I will use less sugar, OH another thing I forgot I had to use sweetened shredded coconut; the store did not have unsweetened so that probably made a big difference. So the next time I make these I’ll aim for about 120 – 150 calories per bar. Still not bad since I eat more calories in the morning. YUM!

  224. I put the ingredients into myfitnesspal.com and it says the total calories in the recipe are 4367 so if you make 30 bars that’s 146 calories each. 20 grams carbs, 7 grams fat and 2 grams protein. I was curious about the calories too. 🙂 Hope that helps!

  225. Do you have any idea how many calories are in each bar? my husband eats zone bars for breakfast because he’s always counting calories. curious if you think these stack up to about the same per bar?

  226. Made these this morning and they are devine. I did half and half cranberries and chocolate chips. Could only find sweetened coconut so I reduced the sugar any I think it could be reduced even more as they are pretty sweet. Put the mix into a parchment lined metal 13 x9 pan and baked as directed. I did wait until they were completely cool before cutting and they did just fine. Soooo yummy!

  227. I made these subbing oat flour for whole wheat to make them gluten free. Omitted vanilla. Used 1/4 cup honey and 1/4 cup brown rice syrup instead of all honey. Did 1/2 cup cranberries and 1/2 cup chocolate chips. Baked for exactly 30 minutes. Crispy on outside, chewy on inside. Totally awesome.

  228. I made these last night. I used Kamut flour because I didn’t have ww flour on hand. The mix didn’t seem to stick together so what I did was I added more oil and honey(still not sure if this was the right thing to do). Raisins in place of chocolate chips. Omitted vanilla. After baking, they still didn’t seem to stick together well so I waited to see what the texture would be after cooling and they seemed to stick a little better but still falling apart. I cut them up VERY carefully into bars and refrigerated them overnight and today they were nice and crispy…which I don’t mind. I think the end result turned out good. Not sure if they were suppose to be chewy crispy but either way I enjoyed then and hope my son will to. BTW my son helped me a lot with this recipe and he enjoyed it…especially eating the raisins as they were going into the bowl 🙂

  229. 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.

  230. 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!

  231. 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!

  232. I’m sure these will be eaten up pretty quickly, but just wondering if I these would freeze well?

  233. -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? 🙁

  234. 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.

  235. 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!

  236. 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!

  237. 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!

  238. 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.

  239. 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!

  240. 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!

  241. I used olive oil when I tried it this morning & most of the bars stuck together well but not all – would canola work better?

  242. Thank you so much for the recipe, will be making these tomorrow!, I’m only missing the shredded coconuts, Thanks again !

  243. I bet coconut oil would be great in these…I’ve used it in a granola recipe before and it was yummy!

  244. I wouldn’t think applesauce would work well in this type of recipe. Have you ever tried safflower? I don’t use canola either and instead ufse this when I need something a little less powerful than olive.

  245. Does anyone know if I can substitute applesauce for the oil (as in most baking recipes)? I try to steer away from canola oil and I’m sure olive would overpower the rest of the ingredients… Thanks!

  246. Can’t wait to try these. My 3 year old loves cranberries…so I will be adding 1/2 cup of cranberries and 1/2 cup of chocolate chips. What a great treat/snack to add to her lunch box for preschool.

  247. Tried again on a more humid day (40%) and let them cool all the way. It was much more successful!

  248. Crumbly mess for me too. 🙁 I also used a 13 x 9 pan. I thought the mixture was a bit dry when I put it into the oven. It could be a humidity issue, we have been covering around 20% or lower humidity.

  249. Mine crumbled too. Hm! I did mine in a baking pan 9×13 and then were about 1 inch thick – is it because I did it in a pan? However they taste AMAZING and my daughter is eating one right now – even if it is in pieces!

  250. You may be making them too thin. When I made them I only used half of my cookie sheet. I used a piece of parchment paper and placed it on top to squish the mixture together to form a solid square. I then took the parchment paper off and put the granola mixture into the oven. It worked like a charm. 🙂

  251. Ok so mine crumbled all to pieces! What did I do wrong? This has always been my granola bar dilemma!

  252. Also a big fan after just having made the banana chocolate chip cookies in bar form last night and the entire fam wolfing them down for breakfast this morning. I agree that these are way overpriced in the stores! Well done.

  253. I’m baking these right now and interested to see how they’ll turn out … is the mixture supposed to be pretty dry?

  254. After an epic fail in making my own granola bars last night- I am super excited to try this recipe. AND I just saw your fruit and seed bars which may fit the bill for my peanut/tree nut free daycare child! Thanks 🙂

  255. In the oven right now 🙂 I did use a gluten free flour blend for my middle child 🙂 She will be so happy.

  256. Awesome recipe, I can’t wait to try it! I have a request for you…Ya know how some that you buy in the store have been dipped in yogurt and it kinda dries like an icing? Any suggestions on how to do that? DH eats bars every day and he really likes the yogurt dipped ones.

  257. They’re baking in my oven right now! It was so fun to be able to make these with my 15 month old. It was the first time I was actually able to let her lick the spoon (one of my favorite memories as a child)! I made mine with 1/2 cup of chopped raisins and 1/2 cup of chocolate chips. Yum!

    For those who don’t want coconut (or cant use it), just omit it. The bars will turn out perfectly with or without the addition. This is a pretty basic recipe you can play with so have fun! 🙂

  258. Since Catherine posted the recipe I have been making these with my 2 and 1/2 year old son and we use only honey (almost 1 c) and they turn out great each time we make them. Our whole family loves them.

  259. I made these GF by subbing out the flour for the Bob’s Red Mill Biscuit mix, and had great results. The taste of bean flour was not there at all. The bonus was that the mix contained all the Xanthum Gum, so I didn’t have to worry about that. Also worked great with coconut oil instead of the canola.

  260. These sound yummy and the price is right!! My son has food allergies and can’t have wheat (Gluten) flour. Which other type of flour would you recommend? Thanks so much! Can’t wait to try these.

  261. Can I use vegetable oil instead of canola it’s what I have on hand? These look delicious and was just looking at how exspensive they are in the store! Thanks Amy

  262. We got some local honey at our farmers market this weekend too. So fresh tasting! I give it to the kids whenever they have a sore throat 🙂

  263. they are in the oven right now and my 3-year-old is licking the spoon – yum! Can’t wait to taste them. We have local honey that’s really good. thanks!

  264. I wrap them individually so I can give them to the kids like I would a pre-wrapped bar. This way I can just carry a few in my purse when they’re hungry.

  265. Great, simple recipe! We are on a snack rotation for my son’s kindergarten class. These will be perfect! Thanks Katherine!

  266. No, I haven’t bought em in a while. But idk is a dollar a bar. It’s more like 2 bucks for a box of 6 or 8. Nevertheless, the bars in this recipe are better priced & probaly taste better.

  267. I individually wrapped them with plastic wrap. This way the kids could open them easily on their own.

  268. So funny my friend and I were talking about this exact thing at the beach the other day!! And this was the website where I told her she would be able to find a recipe!! Thanks for putting this on here today! Can’t wait to try them, esp since I can use all of the organic ingredients that I have and not worry about buying ones that aren’t totally organic! Can’t wait to see how they come out!

  269. These sound great. I’ll definitely be making these this week. The recipe seems versatile too. I can see myself trying these with peanut butter chips or dried fruit. Thanks!

  270. These look wonderful, thank you! Most granola bar recipes contain ingredients my daughter can’t eat due to allergies. These are nice and simple. 🙂

  271. The only problem with homemade granola bars in our house is they get eaten up too quickly! These look tasty.

  272. Yay! Can’t wait to try these! I’ve tried a few different recipes for them, but haven’t love them.

  273. Wow! I currently make my own bars, but not too often. I recipe I have is way to high in calories. I’m looking forward to trying these out!

  274. Just made this without the coconut and they came out great. I may have overcooked the edges, but otherwise no adjustments needed! thanks!

  275. These sound great and easy! we don’t like coconut over here – can we substitute that for something or leave it out? Thanks!

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