Chewy Chocolate Chip Granola Bars

Tested & Perfected Recipes

These chewy, crispy no-bake chocolate chip granola bars are easy to make — and they put all those store-bought bars to shame.

granola bars

Chocolate chip granola bars are a staple in my pantry, but between my husband, my kids, and my kids’ hungry friends, I can’t seem to keep enough of them in the house. So I figured it was time to try and make them from scratch, and maybe even sneak in some health food. After many trials, I finally cracked the code and came up with a version that puts all those store-bought bars to shame. What’s more, they’re no-bake and take only ten minutes to make.

What You’ll Need To Make Chocolate Chip Granola Bars

Be sure to use quick-cooking oats, which are rolled oats that have been coarsely chopped. Regular old-fashioned oats are too coarse and chewy for this recipe and cause the bars to fall apart. If you don’t have any quick-cooking oats in your pantry, you can make your own by pulsing regular oatmeal in the food processor a few times.

The nice thing about these bars is that they’re versatile. If you don’t like chocolate chips, you can use raisins or cranberries. If you’re not a fan of almonds, you can throw in some unsalted sunflower seeds instead. Aside from the oats and Rice Krispies (those are a must), as long as you keep the ratio of wet to dry ingredients the same, you can substitute just about anything you like.

How To Make Chocolate Chip Granola Bars

Begin by combining the butter, brown sugar and honey in a large pan.

Bring it to a boil, then let it bubble over low heat for a few minutes to thicken slightly.

Off the heat, stir in the salt and vanilla extract.

Then add the oats, crispy rice cereal, almonds, and flax meal (or wheat germ).

Fold the mixture with a rubber spatula until evenly combined.

Transfer the granola bar mixture to a 9 x 13-inch pan lined with aluminum foil.

Press the mixture lightly with a rubber spatula to flatten, then sprinkle the chocolate chips over top. Use the spatula to press the chips firmly into place and compact the mixture into the pan as much as possible. (The reason you don’t mix the chips in is that they’ll melt.)

Place the pan in the refrigerator for 1-1/2 -2 hours, until the bars are cool. Then use the foil overhang to lift the bars out of the pan and transfer to a cutting board. Using a sharp knife, cut into rectangles.

Keep the bars in an airtight container in the refrigerator; if you have to stack them, be sure to use parchment paper or foil in between the layers, otherwise, they’ll crumble and stick. Enjoy!

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Chewy Chocolate Chip Granola Bars

These chewy, crispy no-bake chocolate chip granola bars are easy to make — and they put all those store-bought bars to shame.

Servings: 18 bars
Cook Time: 10 Minutes
Total Time: 2 Hours


  • 6 tablespoons unsalted butter
  • 1/3 cup dark brown sugar
  • 1/4 cup plus 2 tablespoons honey
  • 1-1/2 teaspoons vanilla extract
  • Heaping 1/8 teaspoon salt
  • 2 cups quick-cooking/instant oats, such as Quaker Quick 1-Minute Oats (do not use regular old-fashioned oats)
  • 1-3/4 cups crispy rice cereal, such as Rice Krispies
  • 1/2 cup sliced almonds
  • 1/4 cup flax meal or wheat germ
  • 1/3 cup mini chocolate chips (or to taste)


  1. Line a 9 x 13-inch baking pan with aluminum foil. Spray the foil lightly with nonstick cooking spray.
  2. In a large pot, combine the butter, brown sugar and honey. Bring the mixture to a boil over medium-high heat, stirring constantly. Lower the heat and simmer until the sugar dissolves and the mixture is slightly thickened, about 2 minutes. Remove the pan from the heat and stir in the vanilla and salt.
  3. Add the oats, rice cereal, almonds and flax meal (or wheat germ) to the pan and fold with a rubber spatula until well combined.
  4. Transfer the mixture to the prepared pan and press down lightly with a rubber spatula to even out. Sprinkle the miniature chocolate chips over top, adding more or less to suit your taste, and press down firmly with the spatula so the chips stick.The mixture should be tightly compacted in the pan. Place the pan in the refrigerator for 1-1/2 - 2 hours to cool.
  5. Use the foil overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into rectangles. Store the bars in an airtight container in the refrigerator. If you have to stack them, be sure to use parchment paper or foil in between the layers, otherwise they'll stick together and fall apart.
  6. Note: If you are substituting dried fruit for the chocolate chips, mix it in along with the other ingredients as opposed to sprinkling over top.
  7. Freezer-Friendly Instructions: The granola bars can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, move them to the refrigerator and store there.

Nutrition Information

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  • Serving size: 1 bar
  • Calories: 187
  • Fat: 8g
  • Saturated fat: 3g
  • Carbohydrates: 26g
  • Sugar: 12g
  • Fiber: 3g
  • Protein: 4g
  • Sodium: 21mg
  • Cholesterol: 11mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Wow, these are really delicious! Followed your recipe exactly. On half the bars, I sprinkled a bit of cinnamon and sugar instead of chocolate, and both sides were delish!

    • — Sarah O on August 13, 2020
    • Reply
  • These are amazing! However, they’re a tad to sweet for me. What can I reduce without compromising their structure? Also I used hemp seeds instead of almonds so my toddler could chew them better and it worked perfectly! Thanks so much!

    • — EllieMay on August 7, 2020
    • Reply
    • Glad you liked them! To decrease the sweetness, you could reduce some of the honey and/or brown sugar and replace with peanut or almond butter. Hope that helps!

      • — Jenn on August 7, 2020
      • Reply
      • Okay, I will give that a try on my next batch and I will let you know how it goes! Thank you so much for getting back to me!

        • — EllieMay on August 8, 2020
        • Reply
  • These were scrumptious. My teen son invented a great variation. Line the pan with parchment and carefully spread an even, thin layer of creamy peanut butter over that. Put in the freezer while making the granola mixture. (The spreading is a bit tricky, but worth it.) Take out, smush the granola mix firmly on top and chill in the fridge for a couple hours to equalize the temperatures of the two layers. Turn out onto a large cutting board, peel away parchment, and cut into bars. Store in the refrigerator to keep the peanut butter a bit firm.

    • — Cynthia on July 20, 2020
    • Reply
  • Another excellent recipe! You are awesome ❤️ I did use less honey and could even have used less. I actually only had old fashioned oats and they worked great! Also didn’t have Rice Krispies so I used Trader Joe’s Ohs and they were super. Thank you for always giving us the very best recipes!!!

    • — Penny on May 1, 2020
    • Reply
    • So glad you enjoyed them! 💓

      • — Jenn on May 3, 2020
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      • Best home made granola bars ever!! They taste like cookie dough, and are perfectly chewy!!

        • — Katelynn on May 12, 2020
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  • Hi Jenn,
    I love your website and recipes, thank you for always posting such great ones!
    I’ve made these granola bars a few times and they are awesome, but I’d like to try to make them a bit healthier, especially since we are all eating more and moving less… Is there any way to remove the butter (I’ve been using coconut oil, which works great) and the sugar? I see that you have another granola bar recipe that uses dates and nut butter which I would love, but it still has a fair amount of sugar and butter. Can I replace the butter and sugar with dates and nut butter, and maybe banana and leave out the butter/sugar? If so, what would be the right proportions?
    Thanks in advance for your advice!!

    • — Ruth on April 21, 2020
    • Reply
    • Hi Ruth, So glad you enjoy the recipes! I know it would be really nice to make these healthier but I don’t think they’d hold together without the fat and sugar. Rather than adjusting this recipe, I think your best bet is to use the other granola bar recipe you mentioned — you can replace the coconut with more oats if you like, and sub out the almonds and blueberries for chocolate chips. I think you could get away with reducing the sweetener a bit on that one (maybe by 1/4 cup?) but any more than that, I worry it would impact the bars. Hope that helps!

      • — Jenn on April 22, 2020
      • Reply
  • Made these as written, but subbed sunflower seeds for the nuts due to a nut allergy. They are delicious!!

    • — Claire on February 24, 2020
    • Reply
  • Came across this recipe when searching for a kid friendly granola bar and now I make these all the time because my picky 11 year old loves these so much! And I’m happy I can get her to eat some oats this way since she won’t eat oatmeal…thank you for the recipe!

    • — Katharine on September 4, 2019
    • Reply
  • Can I use coconut oil in place of butter? My son is allergic to dairy. If so, how much?

    • — Valerie Kimura on May 29, 2019
    • Reply
    • Yes, Valerie, I think coconut oil would work here. And, like the butter, you’d need 6 Tbsp. Enjoy!

      • — Jenn on May 29, 2019
      • Reply
    • I’m curious to know how they turned out with coconut oil? 🙂

      • — Shari on September 10, 2019
      • Reply
      • I made some with coconut oil it was very yummy. However it crumbles in room temp. Hot FL problems 😆

        • — Sunny on September 22, 2019
        • Reply
  • Love this recipe. Followed all directions exactly and they turned out great. Most importantly, kids loved them.

    • — Susan S on April 11, 2019
    • Reply
    • Big hit with kids and adults. Making again tomorrow. Thanks, Jen!

      • — Judi on September 30, 2019
      • Reply
      • 🙂

        • — Jenn on October 1, 2019
        • Reply
  • Hi Jenn, I just made these to try a healthy replacement for the store bought ones my kids are consuming way too much of. They were a HUGE hit! I did use unsweetened coconut instead of the slivered almonds and threw in chia seeds. I also chopped regular chocolate chips since our grocery store doesn’t carry mini chips. They turned out great though and my kids love them, so I will not be buying the chemically loaded ones now. Thanks!
    I have tried a few of your recipes and my family loves them. I have some in regular rotation. 💕💕 I just need a PopTart copycat from you now. 😜

    • — Nicolette on April 9, 2019
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  • The proportions for this recipe are way off. Too much honey and it tastes awful.

    • — Megan on February 28, 2019
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  • These bars are perfect! I was wanting something similar to the Quaker chewy bars and these are so much better and without all the extra preservatives. I was wanting to try some oatmeal raisin bars. Any thoughts on substitutions besides the raisins? Maybe cinnamon?
    Thanks Jenn!

    • — Jennifer on February 27, 2019
    • Reply
    • Glad you enjoyed these! To modify them for oatmeal raisin bars, what you suggested (the raisins and the cinnamon) are exactly what I’d suggest! I’d love to hear how they turn out if you try them! 🙂

      • — Jenn on February 27, 2019
      • Reply
  • Have been making these for weeks now…each time works superbly.
    The keys are; pressing the mix firmly to avoid winding up with granola…and chilling completly before cutting….thank you “once upon a chef”…I will never go back to store bought bars.

    • — Tony Ivanovski on February 9, 2019
    • Reply
  • Love this recipe! I added sesame seeds and lowered the chocolate amount. I did find it a bit too sweet, is there a way I could make it less sweet without sacrificing the chewiness?

    • — Julia on January 24, 2019
    • Reply
    • Hi Julia, You could reduce some of the honey and/or brown sugar replace with peanut or almond butter. Hope that helps!

      • — Jenn on January 24, 2019
      • Reply
  • I’m excited to try these but with nut allergies in our house, I cannot use nuts. I’m afraid my boys won’t go for pumpkin seeds either…any other substitutes you would recommend? And if I add chia seeds, how much would I add?

    • — Susan on January 8, 2019
    • Reply
    • Hi Susan, you can just use more of another dry ingredient from the recipe like the rice krispies, flax meal, or oats. Chia seeds would work too. You just need to keep the ratio of wet to dry ingredients the same. Hope everyone enjoys!

      • — Jenn on January 9, 2019
      • Reply
  • I absolutely love these granola bars. Followed the recipe exactly and they came out perfect! My husband loved them as well. I will be trying your other recipes as well. Thanks!

    • — Bon on December 16, 2018
    • Reply
  • These are delicious, followed the recipe as written! I smooshed the mixture into a 9×9 pan and it worked out great for the size. I put half back in the freezer, I’m hoping they are good that way too!

    • — Mollie on December 6, 2018
    • Reply
  • Can i use corn cereals instead of rice krispies? It’s too hard to find krispies in the market. Thank you.

    • — GAY ANNE RONDUEN on December 5, 2018
    • Reply
    • Hi Gay, Are you referring to something like cornflakes? If so, unfortunately, I don’t think you’ll get the right texture with those. You can use more oats in place of the Rice Krispies. They will work, but the texture will be different.

      • — Jenn on December 6, 2018
      • Reply
  • I absolutely love these! They have become a staple in my kitchen. I wanted to find an easy and tasty recipe for muesli bars and these granola bars are my go to. I’ve even made them with the help of my 18 month old nephew. The recipe makes so many that it (usually) lasts for the working week. My family and friends love them too! Sometimes I add chia seeds to it for the health benefits. I highly recommend this recipe!

  • So delicious! Everyone loves! Thank you!

  • I’m really Excited to make these for my kids for the school year. I read some reviews saying they’re super sweet and I try to keep things moderately sweet for my kids. If I wanted to omit the sugar do I need to replace it with anything else? Thanks!!

    • Hi Talya, You might try reducing the sugar or honey and adding some peanut butter — this will help them stick together. Hope they enjoy!

  • I haven’t bought granola bars from the store since making these! My husband and kids are crazy for them!

  • Love these, kids love these, thanks! I replaced brown sugar with almond butter to cut down on sugar. Teenager with a sweet tooth asked if I could make these all the time.

    • How much almond butter do you use?

  • These are amazing! My normally picky daughter loves them. Love the simple ingredients, too. We keep them in an airtight container in the fridge…but they don’t last long enough to have a problem keeping them fresh!!

  • Hi! I love your recipes and many are staples in my home. I want to try these for my 3 year old. Is there a substitution I could use for the flax meal/wheat germ. It is not an ingredient I usually have on hand.

    • Sure, Melissa – go ahead and substitute more oats or cereal. Hope your little one enjoys!

  • I have made these numerous times. First couple times was with the almonds but I changed those to pumpkin seeds so that my son could have them in his classroom. Easy and delicious!

  • These Are fantastic! My kids love them! I have also brought them to work many times and I’m always asked for the recipe. The only thing I’ve added is 1/4 of a cup of Shredded sweetened coconut.

  • DELICIOUS! Best granola bars hands down. I will never buy a box again. These are so easy & taste amazing. My family devoured them. Love your site & recipes Jenn – you’re amazing!!!

  • These were fantastic! Thank you so much for the recipe! I added chia seeds to the mix and a mixture of chocolate and peanut butter chips to the top. Excellent!

  • Hi Jen, I live in Tokyo and can’t get Rice Krispies – believe it or not – so I’m wondering what else I can use as a substitute here! P.S. I LOVE YOUR SITE!!! Thank you….

    • Glad you like the site, Betsy! You can use more oats in place of the Rice Krispies but, unfortunately, the texture won’t be quite the same.

      • Have you tried ordering it from amazon? Just a thought. I find many ingredients from back home (Brazil) there as I live in the US. Good luck!

        • — Nina S. on January 5, 2020
        • Reply
  • Yum! I made these two days ago exactly as the recipe was written. I accidentally left them in the fridge overnight and they broke quite a bit when I tried to cut them, but they were delicious. My teenage daughters devoured them. Today I made another batch and switched a few ingredients to try and make them a little healthier. I used coconut sugar instead of brown and I used some chia seeds and sunflower seeds and cut back on the Rice Krispies. Honestly, I didn’t really like the sunflower seeds but the chia seeds and coconut sugar worked great. I also chilled them exactly two hours and they cut perfectly. So much better than the processed bars we’ve always eaten!! Thank you.

  • The best copy cat recipe ever!!!!

  • Can you use granola cereal to make these?

    • I wouldn’t recommend that here- sorry!

  • Wow these are the best things ever!!!! I did a batch and and wish I did a double. It was so fast and easy. But best of all the kids love them. I did not add any almonds because I will be sending them to school. If they make it in the fridge that long. Also next time I will be adding raisins to the mix and just know it will be great.
    I will be adding this recipe to my weekly food prep. 5 stars for sure!!!!

  • I was looking for a healthy snack to pack went out for a hike or mid morning well I found it this is absolutely delicious anytime of the day better than any protein bar snack I could buy. I have made this for my friends it is so tasty they don’t even know you’re eating something that’s good for them I did leave out the chocolate chips and it tasted delicious anyway.

  • These were delicious and held together well the first time I made them. The second time I tried to cut back on the honey and they didn’t hold up as well. Is there a substitute I can use that isn’t peanut butter?

    • Hi Sarah, As you learned the second time around, the honey really helps to hold the ingredients together. The only substitute that comes to mind is peanut butter (or other nut butter) – sorry I can’t be more helpful!

    • Can I add peanut butter to increase the protein?

      • — Andrea on October 1, 2020
      • Reply
      • Yes, If you want to add some peanut butter, just cut the equivalent amount of butter back. Enjoy!

        • — Jenn on October 1, 2020
        • Reply
  • These were easy to make and I loved sending them to school for my daughters snack. The are gone and my girls are asking for more!

  • Our family adores this recipe! We love experimenting with different combinations beyond the chocolate chips and almonds. Recently made it with dried cranberries, pistachios and white chocolate chips – delicious!

  • These were easy to make and the perfect texture! My only complaint is that they were too, too sweet. Any way to make them less sweet while still keeping that perfect consistency? Could I add peanut butter as a replacement for some of the honey?

    • I think that would work well, Sharon. Please let me know how they turn out if you try it that way – could be a new recipe :).

  • I followed the recipe exactly but my granola wouldn’t stay intact even after refrigerating it, I ended up with clusters. Other than that, the recipe was still delicious and could probably make it into a granola cluster cereal like you see at the store.

    • I found that straight from the fridge these were quite brittle and broke apart when I tried to cut them. Once they were back to room temp. they cut nice and clean. I keep them in an airtight container in the cupboard and they are delicious!

  • My kids loved these and my husband even broke his atkins diet to eat a few. Mine were a little crumbly (I kept them in the refrigerator). Any suggestions on how to help them hold their shape? And, if I want to add peanut butter do I need to make any other changes to the recipe?

    • Glad everyone in your family enjoys these (even your husband :)! Did you store them with foil or parchment paper between the layers? If not they’ll stick to each other and get crumbly. If you want to add some peanut butter, just cut the equivalent amount of butter back.

  • I have made this recipe at least 10 times now and I feel like I have finally perfected it to my liking! This recipe is perfect as, but we have a bit allergy so we don’t add nuts and I have a really hard time finding “nut-free” seeds where I am. So instead of almonds I use help hearts and I use both flax seeds and wheat germ. I also find adding the chocolate chips to the mixture before spreading it in the pan works better than sprinkling them on top. Some melt but it’s ok! I agree with the review that stated the temp to cook the sugar and butter mixture to. Otherwise, if it’s not heated high enough it doesn’t seem to hold together well. I love this recipe…I make it almost once a week. My three kids devour them. I’d like to experiment with healthier sweet options but for not I’m not too bothered.

  • I have coconut sugar in the house. I don’t like the taste of it for tea. Can I use it in place of the dark brown sugar ?? Maybe half and half. I want to use up that coconut sugar. What to you recommend?

    • Hi Debbie, I’ve never made these with coconut sugar, but a few other readers have commented that they have and have gotten good results. Keep in mind, though, that if you’re not crazy about the taste of it with your tea, you may have the same experience here.

  • Dear Jennifer, your recipes never fail me. This past weekend was our Canada Day 150 year celebration and I wanted to try a few new recipes for the occasion. I tried the Moroccan carrot chickpea salad and the whipped feta dip. Both were fabulous as always. Thanks for making our Canada Day even better. I have been a fan of your recipes for awhile now and will rush out to buy your cookbook when it comes out!!! Cheers, Tammy

    • — Tammy macfarlane
    • Reply
  • The honey was overpowering and the whole thing was sickeningly sweet. Much sweeter than when you get from a box in my opinion. I will try again with less sugar

  • Wow! The best tasting granola bar recipe ever and so easy to make. I can’t keep enough stocked, my entire family wants them for breakfast, lunch and dessert. Made 4 batches in a week. Added sunflower and chia seeds for health benefits. Thank you Once Upon a Chef! I will be trying more of your recipes.

  • Altered recipe as follows: used half honey/half light corn syrup; omitted almonds; used 1/4 cup crushed graham crackers instead of flax; added zest of three small limes; used chopped white chocolate instead of mini chocolate chips. Bars were chewy and crumbly – good flavor, though very sticky-sweet. Can’t really rate the original recipe accurately, though.

  • My son loves these granola bars and we make several batches every month. Once in a while we add craisens.

  • I made these for my daugher-in-law because she’s pregnant and wants to snack on healthy food. She loved them!

  • These are so delicious and very easy to adapt. I omitted almonds (due to allergy) and added chopped dried apricots and a little shredded coconut. I forgot to add the vanilla but added two pinches of cinnamon instead. Everything turned out perfectly. Thank you for the recipe, Jennifer!

  • Hello,

    I want to say I LOVE these bars! I make them all the time in big batches. One thing I have done is worked out the temp of the sugar, honey butter mix to get just the right firmness of bars, 255F. Because I make these in x4 size, I have lots of people to feed and they freeze beautifully, boiling time just didn’t work.

    On another note I changed the nuts to all seeds, pumpkin, sunflower hemp hearts etc, to make these nut and gluten free!

    Thanks again!

  • I’m making this for my class I hope they like this WISH ME LUCK!

  • These are fantastic. I made these for my son and his friends who were playing hockey outside in the driveway. I put the bars out with some watermelon. I went back in to get some water and they were gone! Wow..they asked for more. What a great and easy to make treat!
    Thank u!

  • If I wanted to add protein into these, what else would need to be adjusted? The protein I use has 25g of protein per 2 tablespoons. I’d like for each bar to have 25g of protein each. Thank you!

    • Hi Lauren, I’m not sure that would work with this recipe as it sounds like you’d need to use over 2 cups of protein powder to get to 25 g of protein per bar. While the recipe is fairly flexible with subbing the dry ingredients with others of your choosing, that amount would really change the flavor (and possibly the texture) of the bars.

  • I followed the recipe to a T and loved every morsel. Thank you!

  • I wanted to love these, but they are just too sweet. They do taste like store bought granola bars if that is what you are going for, but I have always found those way too sweet. I will try making them again with less sugar and see how it goes.

  • I wanted to love these but I think they were just a little too sweet and maybe too chewy /soft for me. The honey was maybe what seemed overpowering. I plan to make the crispy ones on the website. What I did like is the wheat germ and Rice Krispies.

    • We’ve made this recipe several more times with less of the sweet stuff and much better. The first time I made it I neglected to put in the fridge . . . So don’t skip that part. I am now upgrading my rating.

      • If honey seems a little overpowering, try Rice Malt Syrup. I prefer it when I don’t want the strong honey taste.

  • awesome. My kids loved them

  • These were so delicious and the best part is I know what is in them. If I wanted to make these with raisins, pecans and coconut, would I decrease a dry ingredient by the commensurate amount of coconut that I am adding ?

    • Glad you liked them, Terry! Yes, you can use whatever add-ins you want; you just need to keep the ratio of wet and dry ingredients the same.

  • Used Quakertown granola to make chocolate chip granola bàrs. After letting the granola cool I tried to cut the granola,but they crummbled. Is there anything I can do.?

    • Hi Barbara, Are you saying that you used granola in place of the oats? If so, I think that could be the problem.

  • Are there measurements?

    • Hi Emma, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, you can click the “recipe” button right under the recipe title.

  • Was looking for a different granola bar recipe & found yours.
    Normally bake the recipe I use so was a little hesitant on how this would hold together. No need to have worried!
    Delicious with the mini chocolate chips (even though some fell off). Next time will use dried fruit for a change of flavour.
    Believe it or not, I forgot about your site even though I have made several recipes! Now that I’m back, I have problems getting off! So many delicious sounding recipes!

  • You are correct, Jennifer. These Chocolate Chip Granola Bars are truly addictive, but oh so yummy! Am loving many of your recipes and looking forward to your new book.

  • I have made these a bunch of times and they always come out great. I have made them following the recipe as written, and I’ve done several variations – we like almonds & raisin with a little cinnamon, pecans and dried cranberries, and dried cherries with little bits of dark chocolate. As long as you keep the wet/dry ratio as written, they always come out great! I always make a few batches of these to bring over to friends houses after they have a baby – gives them a somewhat healthy treat to munch on and feed to their older kids.

  • Hi! I ran out of flax meal. Can I leave that out without ruining them?

    • — Stephanie Travis
    • Reply
    • Definitely- as long is you replace it with an equivalent amount of one of the other dry ingredients.

  • I love these and more importantly my husband loves them. However, I am having trouble having them stay together. I refrigerate them but they still crumble. Thoughts?

    • — Lizzie Scheinost
    • Reply
    • Hi Lizzie, When you store them, do you use parchment paper or foil in between the layers? If not, that would help a lot. Also, refrigerating them helps to keep them from being crumbly.

  • Can they be frozen?

    • Yes Terri, I think they would freeze nicely.

  • I make these often and change ingredients according to what’s on hand. All I can say is that the honey/brown sugar/butter mixture is magical, making WHATEVER you add in taste delicious.

    One question though: sometimes they’re a little soft and fall apart easily. Do you find this to be true when you make them, Jen? It’s not a deterrent in making them, but if it could be remedied through better or different technique, I’d love to know. Thanks!

    • Hi Kaime, They are a bit crumbly if left out at room temperature but I find they hold together very well if kept cold. Are you refrigerating them?

    • I usually add nut butter to granola bars..helps it stay together and gives it extra yum.

  • Hi, can I add 1/2 cup of protein powder to the dry mixture before mixing in the wet mixture ? Thank you so much . Julie

    • Sure Julie, just reduce another dry ingredient in the recipe by 1/2 cup. I’d love to know how they turn out with the protein powder!

  • I have made this recipe a dozen times now and it is amazing!!!! These bars are so simple and delicious, I can’t keep enough of them in the house. Just follow the recipe to a T and you can’t go wrong.
    Thank you for this amazing recipe!

  • Looks delicious (and easy to make). Can’t wait to give it a shot. Can I substitute honey with agave? If so, do I use the same amount? Thanks!

    • Hi Jillian, I think you could use agave instead of honey; they will just lack that distinctive honey flavor. I’d love to know how they turn out this way!

      • I use the agave and they turned out great!

        • — Lizzie Scheinost
        • Reply
  • My new go to for granola bars. No more buying them for me. These are perfect thanks for sharing!

  • I don’t know who likes these more, my three children or me. They are an absolute favorite in our house. I often add dried fruit (raisins, cranberries, blueberries, chopped apricots) to the mix and skip the chocolate chips. Either way, they are delicious. My only complaint is they disappear so quickly!
    Thanks Jen for another great recipe.

  • I have made these many times, they are perfect for a sweet lunchbox treat. Most recently I made some for a charity bake sale at work. One batch chocolate-chip and another using cranberries.
    I work for a newspaper and our very well respected food editor was raving about them. She bought 6 of them and the rest were gone in a flash!
    So thank you for sharing such an easy versatile and tasty recipe 🙂

  • Couple of questions, Can I use regular brown sugar instead of the dark brown sugar? Also is there any chance you figured out a calorie count for these bars?

    • Hi Cat, Regular brown sugar is fine, and you’ll find the nutritional data beneath the recipe.

  • I just made your granola bars and they are fantastic everyone raved about them thanks for sharing

  • Hi
    How long do the granola bars last in the fridge.

  • My boys loved these granola bars. My oldest son said they were the best he ever had. Thank you!!

  • Delicious! Sinful as is and still delicious if you reduce the amount of butter / sugar / chocolate.

  • I only have salted butter or margarine. Can I use either of those as substitutes in the recipe and just eliminate the extra salt?

    • Yes Lucia, that should work. (I would use the butter as opposed to the margarine.)

  • I wanted a granola bar without all the extra ingredients that you get from the processed ones. I already make my own granola, so I decided to try this simple recipe for bars, which I did yesterday. The rice krispies definitely add a nice touch. It has a very similar taste to Rice Krispie treats. I halved the recipe since it would just be me alone enjoying this, but I should have done the whole batch. I can’t get enough. My hubby enjoys it as well, which is great especially since he’s not a major fan of any kind of nut. Definitely a keeper. I’ll also be trying your honey nut granola bars too, once these are done, which will be soon. Thanks Jenn for the great recipe!

  • Excellent! I made a batch the other day and they are hands down better than any store bought granola bars. I needed some recipes for honey since a friend start his own hives a while ago and I have a lot of fresh honey. I substituted unsalted sunflower seeds for the almonds. I want to experiment with many other additives and am thinking about dried fruits. They were a great, tasty, easy snack for me and the kids. Definitely will be making more!!!

  • Thanks for the recipe. These are so amazing. They’ve become a staple for my kids’ school lunches. I add my flax meal to the liquids during their last minute of boiling. It helps them bind better. Love these. 🙂

    • Great tip — thank you!

    • This step is critical. Helps
      them bind ALOT better. Also cooked the sugar honey mix to about 230°. In our heat and humidity they melted as soon as they came out of fridge. After these adjustmemts ABSOLUTLY PERFECT!!!! Dont be affraid to play around ?

  • I LOVE this recipe! I modified it a bit but it has become a hit with my kids (swimmers) with their own unique flavoring combos! Even my husband’s boss asked for the recipe after my husband shared a bar with him and he shared it with his family, who completely loved it, too! A wild hit with kids AND adults! Thank you!!!

  • Hi, I’m about to make these, do you think it would be OK to leave out the almonds and not sub any other ingredient?

    • Hi Kat, Yes that should be fine.

  • Great Recipe and the entire family loves them!
    I normally double the recipe and it makes a jelly roll pan full (12X18″ pan).
    You can also pull back on 1/2 the butter with flax seed oil.

  • These were amazing! I used splenda brown sugar blend and sugarfree honey and they turned out great!

    • Where do you get sugar free honey?

  • Thanks for this great recipe. My kids loved it. I find it a bit sweet, so I might cut down on the sugar a little bit. I added psyllium husks, and swapped the chocolate chips for cocoa nibs. These freeze really well, so I see many double batches in the future! Might add some protein powder next time. Not just for a kids. I took a batch to work, and they were devoured.

  • I just prepared these and I was about to bake…I don’t see the temp listed. My guess would be 350 degrees like your other bars? 🙂

    • Hi Mary Anne, These are actually no-bake so no need to even turn on the oven 🙂

  • Thank you for sharing this wonderful recipe! My 1st batch held together perfectly. I especially loved the texture but felt like the taste of honey was a little strong. I tried a 2nd batch today and substituted maple syrup for the honey. While this tasted amazing, the bars fell apart as I tried to cut them. Do you have any suggestions for making this recipe work with maple syrup or other honey alternative?

    • Hi Rebecca, I’m so glad you enjoyed the bars! You need the sticky honey to hold them together. The only thing I can think of is subbing some of the honey with peanut butter.

  • Hi, Can I substitute chia seeds for the flax seeds?

    • Hi Rosie, Yes, I think that will work. Enjoy!

  • Sounds like a great recipe; can’t wait to try! Question: I have a granola mix at home right now that I’m thinking would work well in this recipe (Flax Plus® Pumpkin Flax Granola), but I’m unsure how much to use. It already has many of the dry ingredients included (oats, crisp rice, pumpkin and flax seeds), so what measurement would you recommend?

    • Hi Lainie, I guess that would be 4-1/2 cups, if you were to sub that for the oats, rice krispies, flax and nuts. Hope it turns out!

  • I have been looking forever to make a granola bar type of snack for my kids and these sound delicious. But my youngest is allergic to Rice. Is there any type of substitution for the rice krispies? Would love to try these.

    • Hi Kitrina, You can use more oats but, unfortunately, the texture won’t be quite the same. Sorry!

    • This is a late suggestion, but there are several other options for puffed grained cereals out there. I think puffed wheat, kamut and quinoa are available at health food style stores.

  • Is there any way to lower the amount of sugar or honey? Mine turned out to taste like toffee and I can’t taste anything else (oats, chocolate chips).

    • Hi Lena, You might try reducing the sugar or honey and adding some peanut butter — this will help them stick together.

  • So my son does NOT eat any type of granola bars…but he had one bite of these and asked me to make more! He wants to eat them 🙂 I am so happy! Thanks!!!

  • These are a staple in lunch boxes now that school is back in session. Both my children enjoy them & they stick together well as long as refrigerated so don’t forget a freezer pack in the lunchbox. I send wrapped in foil.

  • I have been eyeing this recipe for some time now. My husband asked me to make healthy granola bars for him. I have a huge bag of sea salted almonds I’d like to use up. I see the recipe calls for plain almonds? If I use the sea salt ones I would omit adding the additional salt the recipe calls for correct? Or do you think I should go buy the plain almonds? I’d hate to make beautiful bars and have them be too salty. Thanks!

    • Hi Nicole, I think the salted almonds will work as long as you omit the additional salt. Please let me know how they turn out.

  • Is there a tip for making the granola bars stick together? They’re very delicious, but mine crumbled.

    • Hi Alison, The key is to store them in the fridge — they hold together when cool. Some other readers have added a few tablespoons of peanut butter in place of some of the butter.

      • I have noticed that if you make sure to do what Jenn says and let the butter/sugar/honey mix bubble and get nice and thick you should have no problem. Recipe states 2min, but you may want to go longer . I live in tucson,az (super hot and muggy this time of year) and leave my bars at room temp and they never fall apart

        • I had the same issue and will try the solution suggested by Katrina. I live in AZ also and think it is the heat also. Love the recipe Jenn! (Sunflower seeds, pumpkin seeds, and/or raisins are great substitutions for the almonds.)

  • Great recipe! I substitute half of the butter for chunky peanut butter and maple syrup instead of honey. Ive tried many granola bar recipes and these are the ONLY ones that actually hold together! Thank you!

  • I’m keen to make these! Before I start are your American measurements in this different to Australian (our cup is 250 mills). How do you think I’d go adding sultanas to the mix?

    • Hi Michelle, I went ahead and updated the recipe with metric measurements (this is a new feature on my site and I’m still in the process of updating older recipes). I think sultanas would be wonderful!

  • These are good, but also addictive. Kinda defeats the whole “healthy eating” purpose. They also crumble too easily, especially when left in room temperature for too long.

  • Super easy! I’m a terrible cook and I was still able to do it successfully.

  • I made these today after reading the reviews. Oh my goodness they are AMAZING! Better than shop bought. I followed the recipe exactly & they are perfect. Thank you so much for sharing this recipe. One to keep.

  • I made the recipe exactly as listed and they are wonderful! The honey and almonds really make it.

  • Amazing granola bars. I have been tweaking and tweaking with each new batch, creating smores, tropical, peanut butter cup, etc etc. I still use the base recipe and never, ever take out that awesomely good-for you flax. The whole family pines for them and I have pledged to create “granola bricks” for everyone for christmas this year.

  • I made them last night. But I left them in the fridge for two hours took them out to try one and my bar crumbled out of my hand. Any tips you can give me so they don’t crumble for next time? Otherwise they were delishious!

    • Hi Chelsea, Happy to help troubleshoot. That’s strange that they crumbled right out of the fridge…did you make any substitutions by chance?

      • Mine crumble as well it’s just the recipe you’ve made. It’s not a good one. Too much honey won’t help it stick together.

        • — Megan on February 28, 2019
        • Reply
  • Hi, how long could I keep these bars for in an airtight container?

    • Hi Rhea, I’d say they keep very well for about a week.

  • While these taste great, they remind me more of rice krispies treats than of actual granola bars… I think next time I will try omitting the rice krispies and replacing them by oats.

  • I just made these this morning, haven’t cut them into bars nor tasted them yet, but I found one very important step was left out of the recipe: the granola needs to be cooled down before springkling the chocolate chips. I’m thinking 30 minutes in the fridge, maybe. My chocolate chips melted and I could not compact the granola all that much because the melted chocolate adhered to the spatula and made a big mess. I wonder why no one mentionned this, how did everyone get their chocolate chips to not melt???

    • Hi Isabelle, Did you use chocolate chips or chopped semi-sweet chocolate?

      • I used HERSHEY’S Chipits Pure Semi-Sweet Mini Chocolate Chips.

  • Holy moly! So delicious. My 8 yr old voluntarily put away her Trader Joe cookie that she had just bought for dessert and asked to eat this instead. My 4 yr, a big fan of store bought chewy granola bars, stared in disbelief when I told her I made them.

    I followed the recipe exactly (but did add unsweetened coconut because I add that to everything). Didn’t have quick oats so I quickly pulsed old fashion in the blender.

  • DELICIOUS! My then 5 year old threw a temper tantrum because we got Target brand granola bars instead of Quaker. I never bought another granola bar, almost 3 years later I tried this recipe, something to keep the kids busy making and a snack they could grab for themselves while i garden. I LOVE LOVE this recipe. it’s easy and DELICIOUS! Both boys love the taste, texture and how fun it was to make from scratch.

  • Can coconut oil be substituted for the butter?

    • Hi Gina, Yes, that should work fine.

  • This was a huge hit with kids and adults in my house! Also, something that is increasingly important: while these are called “granola” bars, they do not contain granola. Granola contains gluten. My oldest step-daughter is gluten intolerant. Anyone out there who is wondering if these are gluten free or not– they ARE GLUTEN FREE. Also, if you leave the chocolate chips out they can be completely lactose free. These can very easily be made very hypoallergenic for anyone with food allergies in their household, as the almonds are not a necessity either.

  • Followed the recipe but I also added shredded coconut to the top. I left them out for over an hour and they never hardened. I placed them in the fridge and the freezer afterwards and they were still crumbly. Also, can I leave out the butter? The bars tasted good but was too buttery. As a healthy snack can I substitute the butter or just leave it out because the butter/honey/sugar mixture settled to the bottom of the bar and was too sticky.

    • Hi Arielle, That’s strange that they never came together — even in the fridge. Did you make any substitutions? I’ve never made them without butter — they might be too dry.

  • These are wonderful, but the honey taste is a little bit too much for us. What can I do to reduce or replace the honey in these?

    • Hi Melissa, You can replace some of the honey with brown sugar.

  • These are awesome and I know the ingredients – compared to the store bought version! Great to pack in my kids backpack for school snacks.

  • Love these! So easy and yummy and customizable!

  • What can I use instead of brown sugar?

    • Hi Cathey, You could use regular granulated sugar. More honey might be too strong.

  • We love these Granola bars! I will never be able to bring myself to buy store bought again. I made a tray and took them on a road trip to the mountains to snack on in the car. I also add shredded coconut on top and chia seeds. I also made the honey granola bars and these one day and had some friends over and we did a taste test… The kids all preferred the chocolate chip ones and the grown ups leaned toward the honey ones. I love to put the honey granola in a yogurt parfait.

  • These are great! I didn’t have the flax/wheat germ, so I used a substitute. I also put the choc chips in with the dry ingredients, so they melted throughout the entire granola bar making them very chocolate flavored. My kids love them! This is way better than buying! Question: Do you think you can substitute out the rice crispy cereal for something more homemade, like toasted quinoa? I would like to eliminate the store bought cereal for something healthier, and not processed. What are my options without losing the crisp/crunch?

    • Toasted quinoa is a good option. Can’t think of anything else homemade that would work. If you try it, please report back and let us know!

  • Followed the recipe to a tee.
    Unbelievable, moist, fresh, great taste.
    Whole family and friends love
    Healthy snack for all

  • I made the chewy Chocolate chip granola bars with my seven year old tonight. Such a healthy snack. She wouldn’t eat sliced almonds any other way. I also love the fact there are flax seeds in there. Great recipe and look forward to trying more!

  • Wow – these are so incredibly sweet! Is there anyway to tone down the honey flavor? I used 1/4c brown sugar like other suggested. But so much better than other recipes I have tried. These are chewy and airy.

    On a side note – thank you so much for sharing your recipes. Every one of your recipes has been amazing!! I tell everyone I know about your site!

    • Thanks for your note, Amy. Glad you are enjoying the recipes 🙂 Unfortunately, you need all the honey and sugar to “glue” the bars together; if you reduce it too much, I’m afraid they will fall apart.

  • These are now a staple in our house. I took the advice of others to decrease the sugar and use 1/3 cup sunflower seed butter instead of the brown sugar, and add just 2 tablespoons of brown sugar. I also use sunflower seeds instead of the almonds. This makes them nut-friendly for school! I have tried in vain to just do the chocolate chips after but they turn out a mess, so I mix them in, let it melt, and no one complains!

  • These turned out fantastic or would have, I should say. I substituted melted Earth Balance for the melted butter (dairy allergy in the family) & it gave the bars an almost fishy after taste…gross. What can I use in place of butter? I read some people used coconut oil. Are there any other dairy free alternatives I could use? I’m giving the recipe 5 stars anyway because if not for my own mistake, these granola bars would have been perfect!

    • Yes, I think coconut oil would work 🙂

    • I also recommend using soy-free Earth Balance to avoid the fishy taste. There is flax oil in the original Earth Balance that sometimes tastes fishy to me after it’s been heated and cooled. Not a problem with the soy-free version!

      • I always use half butter, half coconut oil in this recipe and it works great!

  • Made these exactly as listed for the first time and they were FABULOUS! A huge hit in our house. Tried them the second time with 3 TB peanut butter and 3 TB margarine (instead of the 6 TB butter) and they fell apart even after being refrigerated overnight. But the taste was amazing! Anyone have tips on how get them to hold together using peanut butter?

    • You could try the powder peanut butter for the flavor

  • Thank you for this recipe! Both my somewhat picky husband and my very picky 6 yr old gave these a thumbs up today! Always looking for ways to cut out artificial ingredients in our foods and hide more nutrition; this is perfect!

  • You are a genius, these are amazing. I took the advice of others and subbed 4 T peanut butter for some of the butter, added some coconut, and reduced sugar to 1/4 cup. Wow, they turned out wonderful. I can’t wait to try some of your other recipes. Thanks for this one!

  • My search for a homemade granola bar is over! Crazy good, easy, and cheap. What more could you ask?

    I made it as is except slivered instead of sliced almonds and the crowd is going wild.

    If I use peanut butter – is that a 1 to 1 substitution for butter?

    Kudos to you for cracking this Jenn.


    • Hi Michelle, So glad your crew enjoyed the granola bars! I’ve got a peanut butter variation on my list of recipes to work on so hopefully that will be out soon…but yes, I’d replace most or all of the butter with PB and replace the almonds with peanuts. If you try it, please let me know how it turns out!

  • DELISHTASTIC!!! I ADDED A HAND FULL OF SWEETENED COCONUT, A HAND FULL OF MINI MARSHMELLOWS AND FOOD PROCESSED MY CHOCOLATE CHIPS SO THEY were almost a sliver so when I put them on the granola mixture, it melted. When it cooled, it was a gooey chocolate coconut heaven. The second batch I did the exact same but used only 2 tbsn of unsalted butter and 5 tbsp of peanut butter. They were AMAZING. I will never buy store bought again. ☆☆☆☆☆

  • These are amazing – I make them w/ingredients safe for my families allergies and they are a staple in the kids lunches. The favorite version is the above chocolate chip recipe, minus the nuts but with the addition of some crumbled pretzels and a big scoop of sunflower seed butter! They hold together great and after cutting them I store them in the freezer to give them a little extra chill for lunch box packing.

  • YUM! I’ve tried several granola bar recipes in search of one I’m happy with, and this one’s the best by far. My search is over! I did substitute golden raisins and dried cranberries for the chocolate chips (didn’t have any mini ones on hand), and I accidentally used regular old-fashioned oats without processing them first…and they still came out fine! They set up nicely in the fridge and cut into clean rectangles without any crumbling. So, no worries for those of you who may not have the quick-cooking oats on hand. Do try these—they blow store-bought granola bars out of the water!

  • This recipe worked out so well! I did it as a tester for my homemade (aka cheap) Christmas gifts, and the results are dangerously good. I anticipate many variations with homemade caramel and other tasty combinations! And the other reviews and suggestions were great too.

    My only suggestions to others would be to make sure you reduce the butter/sugar/honey mixture further than specified, so the bars hold together better. Mine were almost too gooey, which for me just means more finger-linkin’ fun!

  • Liked how easy these were to make but they are too sweet tasting for my son. (and me). Any ideas for making them less sweet but where they still hold together?

    • Hi Ann, You could reduce some of the honey and/or brown sugar replace with peanut or almond butter. Hope that helps!

  • Made these for my outdoorsy, granola loving, geologist husband and they turned out GREAT! I only buy old fashioned oats and was nervous about grinding them to get the quick oats texture, but it worked and will definitely make and share this recipe again!

  • Hi – I’ve made this recipe twice exactly as stated and my family LOVES it! But, unless I keep them refrigerated, the granola bars fall apart and don’t stick together. Which is a problem because I want to send them to school with the kids. Any idea what I can do to make them stick together more?

    • Hi Alena, Yes, these bars do need to be refrigerated. You could try adding a few tablespoons of peanut butter to the wet mixture, and they will hold together much better.

  • I am sorry to say that these have completely fallen apart and I am not sure what to do with the rice crispy/outmeal loose mixture, I have to eat it as a regular cereal, I guess. Followed the recipe exactly, the only thing I can think of is that I did not boil the hot mixture long enough for it to be gluey. I made quite a few no-cook granola bars before and the mixture to flatten was always a LOT stickier.

    • Hi Natalia, I am so sorry the bars fell apart. I’m curious, were you able to form the bars and then they fell apart or was the mixture too loose to even cut the mixture into bars? Also, did you refrigerate them? These bars definitely need to be refrigerated.

      • it just came out as a slightly moist cereal, I will have to eat it with a spoon. 🙂

        Because the liquid was still pretty runny when I poured it in, rice crispies absorbed it all, and there was nothing left to bind the dry ingredients together. Still I was very surprised on how little liquid the recipe asked for, usually for no-bake granola bars there is a lot of honey/maple syrup/peanutbutter/sticky dry fruit is required and even then it’s tricky sometimes to keep them together. Hmm. Still confused!

        UPDATE: after a night in the fridge things have improved! They can now be cut up and have become a messy bar rather than a pile of crumbs. 🙂

  • These are fantastic!!! I will make these over and over again (I made the recipe exactly as stated yesterday, today I’m going to switch it up a bit and do cranberries and pecans).

    Thanks you for posting such a great recipe. Now I’m going to have to go through the rest of your site and see what other yummy recipes you have!!

    • Today is 5 days since I made the first batch and I am now on the 4th batch (just went into the fridge). We LOVE these! BTW, we haven’t finished all the others yet, but my favorite was gone by the next day-cranberry & pecan!! Those are divine!! My daughter’s favorite are the original chocolate chip, my husband likes them all, and my son and I love the cranberry & pecan! Thanks again for posting this great recipe!! I definitely will not be buying store-bought again.

      BTW, my husband took one in his lunch the other day and he said it held up fine (was still in bar form). I keep them stored in the fridge all other times.

      Not sure what combination I’ll try next-maybe peanut butter and chocolate chips. I will tell people, if you’re going to try different variations, I recommend keeping the additions the same size as the original recipe. When I made white chocolate, toasted coconut and almond, I only had regular size white chocolate chips. They’re a bit overpowering in taste in the individual bars. I’ve checked the price of buying white chocolate mini chips and it’s ridiculous, so I think next time I’ll just chop ’em up myself a bit. I do chop my dried cranberries before adding ’em to the mix.

  • Just made these granola bars . They were awesome!

  • Why can’t regular oats be used? I have so many if those I was hoping to use them up making granola bars!
    Do you have any suggestions on what I can use regular old fashioned oats for?

    Thank you!

  • Hi,
    I live in France and here Quaker Quick 1min oats doesn’t exist 🙁 I can only buy the Original one… Do you have idea for I can make this awesome granola bar ?
    Thanks 🙂

    • Hi Jeanne, Do you have a food processor? You can turn them into quick oats by pulsing 5-6 times, until they are coarsely chopped (but not powdery).

  • My family loved these! I found keeping them refrigerated held their shape better. Will be making them again and again… Thanks!

  • Great recipe! The bars are absolutely delish! Everyone in my house loves them!

  • Could I substitute coconut oil for the butter? Thank you!

    • Hi Jennifer, Yes, that should work just fine.

  • I love this recipe and your site! What I was wondering was whether or not I could use becel instead of butter as my husband as high cholesterol. Thanks Sharon

    • Hi Sharon, Yes, that should work just fine.

  • Thank you so much for a beautiful and informative blog. I just made the granola bars yesterday and they came out perfectly. Today I made the spinach quiche and it came out like a picture. I love to cook but it’s usually a fifty fifty shot with me. These little details that you provide make all the difference. You seem to take the “best of the best” recipes and perfect them. You are very talented and I hope you have your own cookbook and show very soon. I feel that you fill a niche that is somewhere between Sandra Lee and Ina Garten that is desperately needed in the cooking world. Can’t wait to try more recipes …

    • Thank you so much, Donna! I’m so glad that you are enjoying and having success with the recipes 🙂

  • Hi Jenn,
    I was wondering if these would freeze well?

    • Hi Heather, I do think they’d freeze well 🙂

  • Hello…love your granola bar recipe! However…I am not sure why the last few times I have made them…they are rock hard (and crumble when I try and cut them). The first time I made them they were perfect. I thought that I was possibly adding too much butter the last few times…so I carefully measured this time. However…still hard. Any suggestions? Maybe I am boiling too long?
    Thank you

    • I think it was boiling too long. When you make candy, the longer you cook, the harder/crunchier the candy.

  • I have made these delicious bars several times because they are easy to modify and store well in an air-tight container. My favorite combination includes dried cherries and pecans, instead of almonds. I have also tried this with steel-cut oats but the consistency isn’t quite the same.

  • Soooooo good. I already made my second batch this week because my kids gobbled them up so quickly. I used organic ingredients and cut the sugar and butter down just a little bit. WOW they are awesome. My 5 year old says they taste better than the store bought ones and they are healthier because they don’t have preservatives and fillers. I highly recommend. Thank you so much for sharing!

  • This has become my “go to” recipe for granola bars. They are substantial, yet still light and chewy, and so easy to make. I usually use golden flax meal (it seems to bind better than the wheat germ) and omit the chocolate chips. I have added up to 1/4 cup of dried chopped fruit and/or seeds for variety. I wrap the individual bars in wax paper and store in a container in the fridge for easy on-the-go and healthy snacking.

  • If I use frozen chocolate chips, do you think they would survive being mixed in?

    • Hi Michaela, I fear they’d melt too, but this is not necessarily a bad thing if you don’t mind 🙂

  • Did anyone else find it terrifyingly sweet ? Loved the recipe .. ill just remember not to put as much brown sugar next time.

    • Yes, I did too. And a bit too salty. I’ll cut back on both next time. My kids, on the other hand, thought they were PERFECT.

  • I have made these granola bars five times in the past month because my kids continue to ask for them. I follow the recipe as is, except I omit the nuts for my nut-allergy kid. The texture is wonderful, and I’m so pleased that I can offer my kids healthful alternatives to the sugar-laden snacks in the grocery aisle. Thank you for a wonderful recipe!

  • Does anyone know how much fiber is in these?

  • Just made my first batch…have a toddler who will not eat regular food – she hates being fed and will only eat a bite or two of whatever is served…and she loves chocolates and all kinds of junk…hoping this will add some nutrition to her otherwise lacking diet!
    P.S. I tweaked the recipe a bit – I added salted butter and skipped the extra salt. Added nearly a cup of flax meal, powdered nuts – almonds, cashews and pistachios. I also threw in the chocolate chips while the mix was hot so it was all nice and gooey! I ate a bit of the mix before I put it into a tray and it tasted heavenly! I also baked it for about 15 minutes. Can’t wait for my bubba to taste it!

  • Made these this evening (when kiddos were in bed). So excited to share these granola bars with them tomorrow. I did not use any nuts. I used dried fruit (blueberries and strawberries). And, added chocolate chips too! Yummy!!! Thank you for sharing your recipe!!!

  • is there i can substitute the butter for?or even better, has anyone tried the recipe without it?

  • We loved these bars. I would love to incorporate some peanut butter. Should I replace some of the honey with the peanut butter. I would love to be able to keep the consistency the same. Thank you for the post.

    • Hi Janet, Yes, I think a few tablespoons would work well. Please come back and let me know how they come out.

  • My suggestion…

    Double the recipe and keep the same size pan. I completely omitted the almonds and it was fine.

    I’m going to try it with peanut butter chips next time.

  • These are delicious but what is the calorie. Fat.protien.fiber?. I am doung Weight watchers and need to know the points?

    • Hi Patty, Unfortunately I’m not set up to provide nutritional data on this site.

  • Can we replace the brown sugar with regular sugar?

    • Hi Jen, Yes, that should work.

  • Amazing! How long would these last in the fridge?

    • Hi Amanda, Probably about a week.

  • Hi Jenn, I just made these today using a combination of suggestions from your readers and they came out great. I prefer a crunchier texture so I didn’t know how the ‘chewy’ would work for me, but they’re perfect. I used half butter and half canola oil, coconut sugar instead of brown, brown rice crispies from Whole Foods and hemp hearts instead of the flax. My son who doesn’t usually eat sweets kept eating it, sliver by sliver — that’s my test! Thanks — Marsha

  • Hey I was wondering if you can take out the almonds altogether and just have chocolate chips? Please awnser if you can.

    • Hi Dilynn, It’s fine to omit the almonds; just substitute more oats and/or rice krispies.

  • These are DELISH! Better than any store bought brand I’ve ever had! Wondering if you have an apple cinnamon bar recipe to share??

    • No yet, Jennifer, but I love that idea and will add it to my list.

  • Hi…..

    I’ve been SO wanting to make my own granola bars because between my husband and son i’m constantly buying them.
    I do want yo try this recipe BUT will it make much of a difference if i don’t add the flax seed and wheat germ?

    • Hi Melanie, No worries, just replace the flax meal with more of another ingredient (I’d use equal parts oats and rice krispies) and it won’t make any difference at all. I hope your family enjoys them!

  • Thank you SO much! My peanut allergy son has been begging me for granola bars, and we’ve had a hard time finding them locally in our little town. I finally decided it was time to start making my own, and this recipe was a HUGE hit!

    We followed the recipe exactly since it was our first try, and the bars are absolutely DELICIOUS! We made 18 bars on Monday night, and now, on Thursday at noon, there are only 8 left. I think this may be a ‘once a week’ recipe around here!

    We look forward to tweaking & trying fun variations! I think cinnamon-raisin may be up next!

  • I have been wanting to try a homemade snack bar for a while and after a lot of research, tried this one with a few adjustments: I didn’t have rice crispies, so I used 3 cups quick oats and added extra flax meal. I chopped up some roasted salted almonds and some dried cherries. Also used about 5 Tbsp. butter and 1 Tbsp. canola oil. I used about a cup of regular choc. chips. I also added about 1/4 c. unsweetened, shredded coconut. I lined my pan with parchment paper, threw in some of the chocolate chips, then pressed in the granola with the rest of the chocolate chips on top. I baked it for 20 min. at 350, let it cool, then put it in the fridge before cutting. Once at room temp, the bars were perfect! I didn’t think my kids would like them with nuts and cherries, but the were cut up so small they could hardly detect them! My 8 year old twins gobbled them up. I am thrilled to have found an economical, healthy alternative to the pricey store-bought variety!

  • These are so addicting! I have made about 4 pans since I found this recipe. I hated to buy packaged bars that aren’t even as filling as these. My kids love them and I don’t feel bad about them eating more than one! Thank you!

  • I discovered this recipe in late August and we have made a batch EVERY WEEK since then. My 12 year old daughter LOVES these granola bars and takes one in her lunch box every day. We grind the almonds in a food processor so they are disguised. (To save time I grind enough almonds for two batches and keep them in a baggie in the fridge along with the flax meal.) Thanks for the great recipe!

  • I have been making this for the last four months, and it is a huge hit at my house. From making so many batches, I realized that overcooking the butter/sugar mix can make the bars taste more like brittle than a granola bar.
    This recipe gets a thumbs up from my 3 year old.

  • I always try new granola and granola bar recipes. I especially liked that this was no bake. Taste is really good. I think i’ll try adding some peanut butter to the gooey ingredients to make them salty & sweet. Also, be sure to really compact them into your pan – they will hold their form better.

  • I love this recipe! Thank you for sharing it. I made two batches. One with dried fruit & nuts; the other with mini marshmellows & choc chips. The bars held together beautifully!

  • After one bite I knew I would making these forever! They are soooo good!

    I am wondering if those that say their bars fall apart at room temperature are not simmering the honey mixture long enough. I have made these 3 times in the past week and none have fallen apart.

  • Cant wait to make these!!! I make my own granola all the time.

  • Hi Jenn,

    I want to put cocoa into the bars along with the chocolate chips. Would I need to do anything different other than adding maybe a 1/4 c of cocoa powder?

    • Hi Pearl, I’d also increase the honey by one tablespoon. Please come back and let me know how they come out. I’m very interested in different variations on this recipe – I recently tried adding some peanut butter and they came out great 🙂

  • Judy,
    I think ground pecans will work in place of the flax. I am able to buy ground pecans in the produce section of the grocery store. I use them in all sorts of receipes including cookies and pancakes. If you are going to grind your own make sure to stop before you end up with nut butter.

  • Just made these and they are so tasty and so good!! Taste just like Cascadian Farms. Thanks so much!

  • Made these last night ! Yum, only mine didn’t stay together very well… any ideas why? I did everything in the recipe.

    • Hi Bella, Glad you liked the bars but sorry you had trouble with them staying together. Did you use instant oats and keep them in the fridge?

  • Hi, are these gluten free granola bars?

    • Hi Ireland, I think they could be, as long as you use gluten free Rice Krispies and oats.

  • If I can’t find flax meal or wheat germ what can I use instead. I like the idea of sunflower seeds instead of the nuts. It used to be a national past time cracking the shell with the teeth and getting the seed out. Regarding the chocolate on the top of the bars, wouldn’t it be tasty if the chocolate melted inside?

    • Hi Judy, You can use more nuts, crispy rice or oats in place of the flax/wheat germ. You could certainly mix in the chocolate chips but they would melt and swirl right into the mixture…might not be a bad thing!

  • I have made this recipe a few time for my granola bar junkie of a husband. He eats 3-4 granola bars a day. This definately saves money and he says they are 10x better than any store bought bar. I put the pan in the fridge to let them cool before cutting them, then I wrap each individual bar and keep them in the fridge. This way they are easy for him to pull out and throw in his lunch bag. Thanks for the recipe!

  • Just made these and they taste wonderful!!! My only problem is that they are quite crumbly if I don’t refrigerate them, how would you recommend I fix that? Thanks so much for sharing

    • Hi Ashley, It helps if you press them down firmly, but they are really best refrigerated.

  • I have searched for a good healthy granola bar recipe and this by far is the best!!! I just subbed the brown sugar with coconut sugar and more honey & it was great. They taste so good will be using this in the future a lot!

  • This is the first recipe I tried from your site. They were wonderful and my kids loved them. Looking forward to trying more!

  • I used to make granola for the children when they were at school so they started the day off healthily. My daughter didn’t like it except when I first took them out of the oven and stirred raisins in. They plumped up. The bars look lovely. But….half the things you get in America are not obtainable here and I have no health shops near me. Certain things with have to be dropped. What can I use instead of wheat germ or the flaxseed?

    • I’m in the UK too. Flax seed is linseed which you can get in any supermarket. You may find it as flax seed in bigger shops but it’s expensive. Linseed is the same and you’ll find it with the other nuts and baking ingredients

  • I can not wait to make theses!!! I will make them today!!

  • Excellent base recipe… Since I didn’t have everything with me, I substituted the brown sugar with date palm sugar, added a wee bit of refined soyabean oil, some sliced dalted peanuts, cinnamon and regular puffed rice instead of rice crispies to this very recipe.. That made it a little less sweet, and date palm made it a little more chewy..

    My husband loves them – kept them to snack on before we hit the gym, but I suspect they wont last that long!

  • I have never commented on a recipe before but I couldn’t help myself with this one. These are WONDERFUL but I did make one major, but easy change. After I made them, and they had cooled, they tasted fabulous but they were SO soft. When we picked them up, they oozed away from our fingers and fell apart. So I threw them in the oven at 350 and baked them for about 20 minutes. They came out SO GOOD! Perfect! I made them as described but used sunflower seeds instead of almonds and used light butter and did not add flax or wheat germ, as I had none on hand. After baking them, they had a chewy top and a slightly harder, somewhat crispy bottom. They are so good! If you are having trouble with them being too soft, throw them in the oven! Cut them first though. they came out very nicely since they were already cut. I just ran my knife along the cuts again and the lifted right out.

  • Great recipe, thank you! I missed out the wheatgerm and almonds and added sunflower seeds, sesame seeds, ground flax seed and extra rice krispies. Delicious!!

  • I have made these so many times we love them! I have so much fun mixing it up and adding different things. Today I am going to try swapping peanut butter for the brown sugar. Thank you for the great recipe!

  • i love this recipe! tried it just now bt i guess i didnt compress it well or maybe the ratio was off because it didnt stick beautifully as yours. will dfntly try again! tq..

  • These turned out perfect! Thanks for the recipe. I swapped out 3/4 cup of steel cut oats for part of the oatmeal and they are great!

  • I wanted to be able to send the bars to school with my kids, so I had to keep them nut free. I substituted shredded coconut for the almonds, and replace half of the flax with chia seeds. I am hoping the kids get to try them – my husband can’t get enough! Next time I think I’ll substitute agave for the sugar as well. Thanks for this awesome recipe!

  • THank you for this recipe! I am SICK of spending $3.00 a box for Cascadian Farm chocolate chip granola bars! These look exactly like those! I love how I can sneak in some flax or other flavors, too. I can’t wait to try these!

    • You called it, Julie. Those are exactly the ones that I buy. Only problem is, once you try these, it’s hard to go back to the boxed stuff!

  • Excellent base recipe … my kids really enjoy these bars. Just a couple of tweaks that went over well with my girls. First, I added two tablespoons of peanut butter to the pan along with the honey, brown sugar, and butter. Gave it a subtle peanut butter flavor and a little extra protein. Second, I substituted mini-M&M’s for the chocolate chips. Adds some fun colors and they also don’t melt quite as quickly on little fingers. Lastly, I used wheat germ as recommended in the recipe, but also added a couple tablespoons of ground flax seed besides. Always looking for ways to add healthy ingredients to everyday meals/snacks, and I found that the kids don’t notice it. I also tried using waxed paper in place of the tin foil. It was easy to remove the bars from the pan for cutting, but the waxed paper is non-stick without having to spritz with cooking spray.

    • Great suggestions. Thank you!

  • Question do the bars have to stay cold because I made them for my 9 year old daughter and she loved them but once they came to room temp the bars fell apart .

    • Hi Stefan, The bars don’t need to stay cold. Did you use quick 1-minute oats? If you use regular rolled oats, the bars will fall apart. Also, be sure to press down on the mixture very firmly with a spatula when you put it in the pan.

  • I have wanted a homemade granola bar recipe for ages – thanks for this! Is there a way to make them slightly less sweet? I tried using a little more butter and a little less honey, but now they fall apart unless I keep them in the frige. I’m using agave instead of the brown sugar, which may be part of the problem. If you have suggestions for how to keep the wet/dry ratio while reducing some of the sweetness, I’d appreciate it!

    • Hi Talia, You know, I tried reducing the sweetness as well and had the same issues. I think, keeping all other ingredients the same, you could probably reduce the brown sugar or honey by a few tablespoons, but any more than that the bars will completely fall apart. Unfortunately, it’s the sweet ingredients that make the sticky “goo” that holds them together. Wish I could be more helpful!

    • You could probably use a nut butter or nut-free butter (peanut, almond, soy, etc.); I have seen that used in other recipes. Unsweetened nut/nut-free butter might also help hold the bars together even when not trying to reduce the sweetness (like if you go a little crazy with the dry ingredients, just melt some PB in the microwave and add it to the mix as needed).

  • These are amazing! For anyone who is on Weight Watchers I did the calculations and 1 bar is 4 points.

  • Made these yesterday and so far everyone likes them. I shared a few with friends too. I used milled fax seed with blueberries (finely ground) I found at Trader Joes. I will try adding dried fruit in the next batch and no chocolate chips.

  • Yummy stuff as my kids would say. Made these for my adult son and his fellow travelers who are making a roadtrip from Bismarck ND to Louisville KY later this week. A couple changes I made included toasting the oatmeal and almonds til lightly brown (about 12 minutes) and replacing the 2 tblsp of honey with molasses as my brown sugar was the light brown variety – lovely flavors! Also, I didn’t have the wheat germ or flax and the result was still satisfactory. I look forward to finding some dried fruit and nut combinations in the bulk section of the grocery store for other flavor combinations – today there were golden raisins and Craisins in the pantry. We also want to try them with coconut. Thanks for adding something new to my recipe box!!

  • I was able to make these gluten free by purchasing the Crisp Cereal at Whole Foods. My kids have been begging for more all day. A new staple in our house!

  • Making these made my day, and eating them will get me through what’s destined to be a long week. Thanks for sharing this amazing recipe! I look forward to mixing it up with some different mix-ins and sharing your recipe with friends and family (those who aren’t already getting your email, but soon will after this recipe finds them). Delicious!

    • Thanks, Katie. So glad you enjoyed!

  • These granola bars were GREAT !!!
    This was my first visit to your site and I just had to make these as soon as I saw them. Looking forward to more recipes 🙂

  • Jenny, after Sally Fallon’s education on how cereal is made to “stay crisp” with a “shellac finish” I cannot even buy these cereals. Can I simply substitute the Rice Krispys with more oatmeal or my homemade granola?

    • — Beverly Doerflein
    • Reply
    • Hi Beverly, You could definitely substitute either more oats or homemade granola, but your bars will be denser. The rice cereal keeps them light and a little crispy.

      • I found brown rice crisps cereal in the health food store and a great substitute to Rice Krispies. The rice crispies does make this recipe have a lighter texture.

  • These were perfect to make yesterday afternoon for my after school bunch. So easy to prepare as shown, and I had all the ingredients on hand (used wheat germ instead of the flax). I had to stop my husband from eating more than one before dinner! Love the chewy texture that is lightened by the rice krispies and the honey flavor really shines through to make this one of the best snacks yet! Thank you, Jenn.

  • These are delicious! Just made them this afternoon and I love them! Thank you for the wonderful recipe.

  • I always have a pantry stocked full of granola bars, too. They are so nice to on-the-go snacks. I’ve never made them at home but I think I should try these out!

  • Thank you! My son always asks for granola bars, but I won’t buy the store bought one due to all the junk in them. These look fabulous! I’m headed to the store now to buy the ingredients 🙂

  • Do you happen to have the detailed nutritional information for these bars? They look AWESOME!!!

    • Hi Melanie, Unfortunately, I do not offer nutritional info for my recipes, but it is something I’m working on. Stay tuned 🙂

    • the calorie count is about 171 calories per bar

  • Jen- This look delish and I’m always looking for unprocessed snacks for the kids. Do you think subbing vegetable oil or coconut oil will ruin the consistency? Luke is allergic to dairy (butter) . . . . Thanks!

    • Hi Bridget, Could you use margarine? If not, I think either of those oils would probably work fine.

      • Jenn, just wanted to report back that using coconut oil (which is hard at room temp) instead of butter worked great! I also replaced the nuts with 1/4 cup steel cut oats for different texture and 1/4 cup more Rice Krispies and omitted the choco chips so my nut and daily allergy kids could all enjoy them! They declared them delicious! Thanks for the terrific recipe!

        • So good to know! That’s the great thing about these bars — you can switch up all the ingredients and they’re still delicious.

    • Hi Bridget,
      My brother uses Vegan “Buttery Sticks” in place of butter for his dairy allergy. They work just like butter and have saved my family!

  • Hi – Is there anything I could sub for the brown sugar? We are really trying to omit processed sugar from our diets. Would it be ok to not include this ingredient? Thanks! They look delish!

    • Hey Laura, you could add more honey or agave instead of the sugar.

    • I’m about to try date paste- I’ll let you know! ;D

      • — Summer Van Wagoner
      • Reply
      • Okay- I made the original recipe last night- the only change was I didn’t add almonds and did add about 1/4 raisins. (And my chocolate chips were regular sized so I put them in my Blendtec and just sprinkled chocolate powder over the top!) They did fall apart a bit, especially if they weren’t JUST out of the fridge. But they were tasty!!

        Then this morning I made them with 6 Tbsp coconut oil and 1 cup of date paste in place of the butter and sugar. (No almonds, powdered chips, and raisins again.) They are just as sweet, and hold their form at room temp.

        Raw and vegan if you leave off the chips! My kids loved both- the date paste version was not as messy- ha. Thanks, Jenn!

        • — Summer Van Wagoner
        • Reply
    • I’ve subbed Coconut sugar or Coconut crystals for the brown sugar, and you can’t tell a difference. They both have a lower glycemic impact than brown sugar. I bought it at Whole Foods.

      • great tip, lisa. thank you!

  • Just wondering if you can freeze these and/or how long they will stay fresh at room temp.

    • Hi Jill, I do think they’d freeze well, and they’d keep at room temp for about a week (though mine have never lasted that long!).

      • I was eating this wonderful granola bar in the cafeteria today at breakfast. I would like to know whats the ingredients that you guys use to make this amazing chocolate bar taste like heaven on earth ?

  • Hello,

    This is a great recipe-I can’t wait to try it 🙂 thank you!

    Is there something healthy I can sub for the almonds as I am allergic to nuts?


    • Hi Christina, Sure, it’s fine to replace the nuts with something else. You can add dried fruits, seeds or equal parts oats and crispy rice cereal.

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