Homemade No Bake Granola Bars Recipe

I show a surprisingly simple formula to Make Your Own Granola Bars with pantry staples and a handful of unexpected add-ins that let you customize every batch.

I never planned to turn pantry basics into a small obsession but these Homemade No Bake Granola Bars did it to me. With old fashioned rolled oats and creamy peanut butter as the stars, they have this chewy snap that keeps you going back for one more piece.

I mess with ratios and timing like a mad scientist and every tweak makes them feel new, sometimes surprising in a way I cant explain. Folks call it the Best Granola Bar Recipe and honestly, try one and you’ll see why you might start making them every week.

Ingredients

• hearty whole grain, adds fiber and chew, keeps bars from getting soggy
• rich protein and healthy fat, its the binder and adds nutty sweetness
• natural sugars for sweetness, helps stick bars together, a little goes far
• adds mellow richness, makes bars softer and slightly longer lasting
• melty pockets of chocolate, adds sweetness and comfort, not too overpowering
• chewy bursts of tang or sweet, gives variety and extra fiber
• crunch, protein and healthy fats, makes each bite more satisfying
• light crunch without weight, keeps bars crisp and easy to snack on

Ingredient Quantities

• 2 cups old fashioned rolled oats (not quick oats)
• 1 cup creamy peanut butter or almond butter (or other nut or seed butter you got)
• 1/2 cup honey or pure maple syrup
• 1/4 cup packed light brown sugar (optional, for extra chew)
• 2 tablespoons coconut oil or unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 1/2 cup mini chocolate chips or chopped dark chocolate
• 1/3 cup dried fruit like raisins, cranberries, or chopped apricots (optional)
• 1/2 cup chopped nuts and or seeds (almonds, walnuts, sunflower seeds, etc)
• 1/2 cup puffed rice cereal or crushed graham crackers for crunch (optional)

How to Make this

1. Line an 8×8 or 9×9 pan with parchment paper leaving an overhang so you can lift the bars out later, and lightly grease the paper if you want easier release.

2. In a large bowl combine 2 cups old fashioned rolled oats, 1/2 cup puffed rice cereal or crushed graham crackers if using, 1/2 cup chopped nuts and or seeds, and 1/3 cup dried fruit if using. Toss to mix, but remember these are rolled oats not quick oats.

3. In a small saucepan over low heat or in a microwave safe bowl, combine 1 cup creamy peanut butter or almond butter, 1/2 cup honey or pure maple syrup, 1/4 cup packed light brown sugar if using, and 2 tablespoons coconut oil or melted unsalted butter. Warm gently until everything is smooth and the sugar dissolves, stirring so it doesnt scorch.

4. Remove the warm mixture from heat, stir in 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt, taste and adjust a little if you like it sweeter or saltier.

5. Pour the warm nut butter mixture over the dry ingredients and stir with a spatula until everything is evenly coated. If you add the 1/2 cup mini chocolate chips now they may melt, so see next step.

6. If you want intact chocolate chips, let the mixture cool 3 to 5 minutes then fold in most of the chips, reserving a handful for the top. If you prefer chocolate swirls, add chips while still warm.

7. Transfer the mixture to the prepared pan and press down very firmly with a spatula or the bottom of a measuring cup to squeeze out air and compact the bars. Sprinkle reserved chocolate chips on top and press them in slightly.

8. Chill in the refrigerator at least 1 to 2 hours until set, or pop it in the freezer for 30 to 45 minutes if you are in a hurry.

9. Lift the slab from the pan using the parchment overhang, slice into bars with a sharp knife (warm the knife under hot water and wipe dry between cuts for cleaner edges), and store in an airtight container at room temp for a few days or in the fridge for up to two weeks. If bars are crumbly when you cut them, re-press the scraps with a bit of warmed honey or nut butter to bind them back together.

Equipment Needed

1. 8×8 or 9×9 baking pan lined with parchment paper, leave an overhang so you can lift the bars out later
2. Parchment paper, lightly greased if you want easier release
3. Large mixing bowl for the oats and dry mix, dont use quick oats here
4. Small saucepan or microwave safe bowl to warm the nut butter, honey and oil
5. Rubber spatula or wooden spoon for stirring and folding
6. Measuring cups and measuring spoons for accuracy
7. Sharp knife and cutting board, plus a towel to warm and wipe the knife between cuts for cleaner edges
8. Measuring cup or the bottom of a cup to press the mixture firmly into the pan, and an airtight container for storage

FAQ

Homemade No Bake Granola Bars Recipe Substitutions and Variations

• Peanut or almond butter: sunflower seed butter (nut free, great if someone has allergies), tahini (more savory so add a touch more sweetener), cashew butter or soy nut butter — all work but flavor and thickness will change
• Honey or maple syrup: agave nectar or brown rice syrup (vegan options), date syrup or light corn syrup in a pinch; if using a thinner syrup add 1 tablespoon more binder so bars hold
• Old fashioned rolled oats: gluten free rolled oats, puffed quinoa or puffed rice (for lighter crunch), or quick oats in a pinch though quick oats make bars softer and less chewy
• Mini chocolate chips or dried fruit: chopped dark chocolate, cacao nibs (less sweet), chopped dates or figs for extra chew, or carob chips if you want no-caffeine option

Pro Tips

1. Toast the oats and nuts first, it seriously ups the flavor. Dont walk away though, they go from toasty to burned fast; let them cool before you mix so the chocolate doesnt melt.

2. If you want intact chocolate chips wait a few minutes after you pour the warm binder in, then fold them in, otherwise add chopped chocolate for swirls. Also reserve a few chips to press on top so the bars look pro.

3. Press the mixture super firm using the bottom of a measuring cup or a piece of parchment and your palms, in stages so it compacts evenly. If bars crumble after cutting, gather the scraps, warm a little honey or nut butter and press them back into a slab.

4. For cleaner slices warm your knife under hot water and wipe it dry between cuts, and store bars in an airtight container with a sheet of parchment between layers. Keep at room temp for softer chew or chill for firmer bars, but dont let them dry out in the fridge.