Joanna Gaines Granola Bars​ Recipe

I can never keep these Joanna Gaines granola bars around for long: chewy oats, crunchy almonds, tart cranberries, and just enough chocolate make them disappear fast. The best part is how easily they fit whatever I already have in the pantry.

I’m ridiculously into these Joanna Gaines granola bars because they hit that snacky sweet spot without feeling like dessert pretending to be breakfast. I love the chewy bite from old fashioned rolled oats, and I’m not mad about the little pops of mini chocolate chips either.

They’re sturdy enough for my bag, satisfying enough for my 3 p.m. slump, and honestly better than most bars I’ve impulse-bought at the store.

And the texture? Not dry.

Not crumbly. Just that sweet, nutty, chewy thing I keep reaching for when I’m “not that hungry” but absolutely still want something good right this second.

Ingredients

• Rolled oats make the bars chewy, hearty, and actually breakfast-worthy.
• Chopped almonds bring crunch, protein, and that snacky bite you’ll want.
• Dried cranberries add sweet-tart pops, so it’s not all heavy and nutty.
• Mini chocolate chips make them feel like a treat, because balance matters.
• Brown sugar gives cozy sweetness and helps everything taste a little caramel-y.
• Honey holds things together and adds that sticky, homemade granola bar vibe.
• Peanut butter adds richness, protein, and the flavor kids usually don’t fight.
• Butter makes the bars softer and richer.

  Basically, it’s doing comfort work.

• Vanilla rounds out the sweetness and makes the whole batch smell amazing.
• Plus, kosher salt keeps the bars from tasting flat or too sweet.

Ingredient Quantities

• 3 cups old fashioned rolled oats
• 1 cup chopped almonds
• 1 cup dried cranberries
• 1/2 cup mini chocolate chips
• 1/3 cup packed light brown sugar
• 1/2 cup honey
• 1/2 cup creamy peanut butter
• 1/4 cup unsalted butter
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt

How to Make this

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

2. In a large dry skillet over medium heat, toast 3 cups old fashioned rolled oats and 1 cup chopped almonds, stirring often, until fragrant and lightly golden, about 5 to 7 minutes; transfer to a large mixing bowl and let cool slightly.

3. Add 1 cup dried cranberries to the toasted oats and almonds and stir to combine.

4. In a small saucepan over low heat, combine 1/3 cup packed light brown sugar, 1/2 cup honey, 1/2 cup creamy peanut butter, and 1/4 cup unsalted butter; stir constantly until the mixture is smooth and the sugar has dissolved, about 3 to 4 minutes.

5. Remove the saucepan from the heat and stir in 1 teaspoon pure vanilla extract and 1/2 teaspoon kosher salt.

6. Pour the warm peanut butter mixture over the oat mixture and mix thoroughly until all dry ingredients are evenly coated.

7. Let the mixture cool for 2 to 3 minutes so the chocolate does not fully melt, then fold in 1/2 cup mini chocolate chips until evenly distributed.

8. Transfer the mixture to the prepared pan and press firmly and evenly into the pan using the back of a spatula or a piece of parchment paper to compact the bars.

9. Refrigerate for at least 1 hour until set, then use the parchment overhang to lift the slab from the pan and cut into bars. Store in an airtight container in the refrigerator for up to two weeks or at room temperature for up to one week.

Equipment Needed

1. 8×8 inch baking pan
2. Parchment paper
3. Large dry skillet
4. Small saucepan
5. Large mixing bowl
6. Heatproof spatula or wooden spoon
7. Measuring cups and measuring spoons
8. Knife and cutting board

FAQ

Joanna Gaines Granola Bars​ Recipe Substitutions and Variations

Pro Tips

1. Toast the oats and almonds until they are just golden and fragrant, then let them cool slightly before adding wet ingredients. That little chill keeps the peanut butter mixture from making everything too soft and helps the bars hold their shape.

2. When combining the warm peanut butter mixture with the dry mix, work quickly and press firmly into the pan while the binder is still warm. Use a piece of parchment over the top and a flat-bottomed measuring cup to compact the slab for clean, sturdy bars.

3. Wait a couple of minutes before stirring in the chocolate chips so they soften but do not fully melt. If some chips do melt, tuck a few fresh chips on top after pressing for a nicer look.

4. For chewier bars, swap half the oats for quick oats or add a tablespoon of molasses. For nuttier flavor and texture, toast whole almonds and then chop them after toasting so they stay crisp.

5. Store bars layered with parchment between them and keep them chilled if your kitchen is warm; room temperature works for a week, but refrigeration extends freshness up to two weeks and keeps them firmer for snacking.