Why spend tons of money on packaged granola bars when you can make them on your own? Whether you use dried cherries, chocolate chips or other dried fruit in them, these granola bars are delicious and a ton of fun to prepare!

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. We made this over the holidays and I meant to THANK YOU. It was easy enoguh for my daughter to make, she gave it away to grandparents and uncles in cutely decorated bags for christmas morning. It was SO delish.Thank you for posting it again. Happy New Year.I’m still lovin’ your photography!Megan

  2. My family L-O-V-E-S these. My kids and husband ask for more as son as they are gone. I make them with Chocolate chips, dried cherries and almonds. So so good. I decrease the oven temp by 25 degrees and decrease the baking time by 5 minutes so that they are chewy. Thank you so much fr this recipe, I make it almost once a week.

  3. This is definitely the best granola bar recipe I’ve ever tried! I put 1/2 chopped peanuts and 1/2 choc chips, and a nice glob of peanut butter in. I have to put these in an 11×7 pan to get them 1 inch thick, and had to adjust cooking time to prevent them from crumbling (and also not trying to cut them too soon), but the crumbly bits make awesome granola on yogurt and ice cream!

  4. You can leave it out altogether if you don’t like to coconut. Or sub finely chopped dried fruits or nuts!

  5. I think the trick to keep them from being too dry and crumbly is to put a pan with a couple cm of water on the bottom of the oven while baking the granola bars in the middle rack. This keeps the air in the oven nice and humid

  6. This is a really great recipe – I’ve made several batches with various modifications. One thing I think really adds to the goodness is a little spice – I generally put in about 1/2 tsp cinnamon and 1/2 tsp allspice. My latest experiment was: 2 Tbsp almond butter – melt in the microwave about 2 mins, add oil to make 1/2 cup total. Also didn’t have enough honey, so added maple syrup to make up the difference. Delish! Thanks Catherine for a great jumping off place.

    Oh – and my oven runs a little hot – I find 25 mins is perfect for me.

  7. Try shaving five minutes off the baking time. It’s so hard to be specific since all oven vary! I’m so happy you liked them!

  8. I just tried these this weekend, yum! Mine came out more crunchy than chewy though. Next time should I bake for less time or lower the oven temp?

  9. Absolutely love these bars. I found using 1/2cup less oatmeal stopped them from crumbling when I cut them
    (very first batch ended up becoming granola…no worries…also very yummy!)

  10. We made these today (our first snow day). I didn’t have all ingredients on hand…so we subbed the egg with a half a banana and used spelt flour due to husband’s wheat allergy. They turned out great…though not crunchy. My 16 month old has already eaten 2 and my husband ate an entire row… so I had to hide a few in the freezer. We used raisins, figs and apricots and added flax. They are quite good and a great alternative for breakfast. Thank you Weelicious!!

  11. Thanks for the recipe! We made these using 1/3 date sugar instead of regular sugar and 2T oil + 6T applesauce (rather than 1/2C oil). They were awesome and still stuck together! Very breakfast and anytime worthy!!

  12. I’ve been playing a lot with these this week. Today’s batch has chopped dried 1/4 c each of apricots and cherries with mini choc chips and unsweetened coconut. MMmm! I’ve traded 1 cup of oatmeal in for unsweetened rice crispies to lighten up the texture a bit. My 5 yo daughter and 2 yo son are enjoying all of our experiments. 🙂

  13. Going to try these again using my silpat, or maybe I will go to the store and get parchment. Made the mistake of using waxed paper to make a batch last night. Epic Fail! The paper would not peel off. The ones that I was able to pull off though were delicious. The cook time was a bit too long for our oven. I am determined to get these right tonight. Fingers crossed. Btw, my 22 month old son loved helping me make these. It was adorable.

  14. We love these granola bars, so yummy! My 2 1/2 year old Chase loved watching the video with me this morning!

  15. Made this today! We used 1/2 cup white chocolate chips and 1/2 cup of cherry craisins.

    The cooking time was too long so we ended up with crispy granola versus bars but it’s tasty in yogurt!

    Thanks for the recipe!

  16. I store them exactly how you described, with an airtight lid on top, and they stay fresh for quite a while! You may need to bake them a bit longer to prevent crumbling. It’s tricky since all ovens are different. I hope this helps!

  17. Made these with 1/2 choc chips, 1/2 dried cranberries and the rest as your recipe is written. Yummy, but did crumble a bit. Suggestions for keeping them from not crumbling? I did let them cool first. What do you reccoment for storing so they don’t get stale? I have them now in a pyrex, stacked w/wax paper each layer. There are only 3 of us in our little family, so we won’t eat them super quick. Thx!

  18. I’ve made your other granola bars and loved them! So did my kids! I want to make these but our internet is not high speed and it’s taking forever to get through the video. We live to far in the boonies to get fast internet. Is there any other place I can find the written recipe?

  19. Just wanted to see if you tried the coconut oil and if that helped them stay together. I’m having an issue of them crumbling.

  20. Love these! I make a double batch of these every other week with raisins and chocolate chips – yum! I put mine in a parchment lined 13×9 pan (baked for 20-25 mins so they don’t burn), and since I’m making them for adults (my little guy is just starting solids), I make 16 bars instead of 30. I found using an electric knife makes cutting the bars really quick and easy.
    This week I’m going to try using melted coconut oil instead of canola or vegetable oil. Since the coconut oil is a solid at room temperature, they may hold together a little better. We’ll see 🙂
    Thanks for the yummy recipes!

  21. I LOVE these granola bars. I’ve made both chocolate chip, as well as dried cranberry/almond/cacao nibs, and both came out perfectly. The combinations are endless! The baking time is a bit long for my oven. The magic number for us is 25 minutes, but my sister’s oven is even a bit different from that.

  22. Sorry for the double post but I just realized this is the video for that great chocolate chip oatmeal bar! I’ve been wondering how you made this (as you can read in my previous post), so I’m very excited to see this video. Thanks again!

  23. Thank you so much for sharing another granola bar recipe. I’ve been wanting to try the bar recipes already on weelicious but have only tried the oatmeal ones with chocolate and coconut (which are amazing). Although, twice I made the mistake of adding a bit more of the liquid ingredients because when combined, the ingredients looked a bit dry. But, without fail this tweak didn’t work because the bars fell completely apart…So I have to go back to the original recipe which worked the first time I did it.
    My son and I love watching the weelicious videos together and I have to thank you because they have given me the extra patience to increase his “responsibilities” during our cooking. As he grows, I really see how much more adept he’s getting at the different tasks and he is taking more ownership of the food we eat (and thus eating more!).
    Please keep doing what you’re doing!

  24. We add a couple tablespoons of flax seed to the batch and have used raisins, cranberries, chocolates and/or white chocolate. My favorite is white chocolate with cranberries. Our entire family loves them.

  25. We love these!! Instead of patting into the rectangle I dump the mixed ingredients into a parchment lined 9 X 13 pan, place parchment on top and smoosh it into the rectangle shape then invert the ingredients onto a silpat lined sheet pan and bake. Perfect rectangle every time 🙂

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