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.
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.
do you know what the counts are on these
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!
I would add chopped up almonds!! Gotta have almonds lol 🙂
Can’t wait to try these!!
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?
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!
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!
Great flavor but mine came out too crumbly to cut into bars 🙁 think I needed more liquid-oil/honey.
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??
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.
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.
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? 🙂
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.
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.
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!
What type of paper do you use to wrap them up?
Thanks
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?