We absolutely love these simple granola bars, which you can make at home in just a few minutes. Made with oats, pumpkin seeds, flax seeds, shredded coconut, honey, and almond butter, these healthy and delicious snack bars are perfect for busy days to help you through the day until the next meal.
We are often stuck in meetings for the majority of the day and it can be difficult to have lunch in time. Having this tasty and wholesome snack in the fridge to fight hunger until the next break has been a real lifesaver.
Not only are these granola bars homemade and therefore not industrially processed but, they are also an inexpensive alternative to the store-bought granola bars.
These cereal bars are also a good source of fiber and their ingredients can be changed up by adding nuts, dried fruit, seeds, chocolate chips, or whatever else you are craving.
These granola bars are loaded with nutrients, egg-free, dairy-free, gluten-free and rich in fiber. The recipe for this healthy snack can also easily be modified to fit in a vegan diet.
What you need
These are the ingredients you will need. Detailed measurements can as always be found in the recipe card below.
Oats are the base ingredient for these granola bars. I use rolled oats also called old-fashioned oats with a thicker cut to achieve the perfect chewiness. My favorite brand for oats is Bob's Redmill.
Various Seeds - I used flaxseeds which have great digestive benefits, pumpkin seeds, and sesame seeds. You can also substitute with sunflower, chia and hemp seeds, OR add some nuts, such as hazelnuts, almonds, or unsalted peanuts.
Shredded Coconut - I love coconut and the flavor added will be very subtle in the background. If you're not a fan of coconut, leave it out and add more seeds or oats instead.
Coconut Oil, Almond Butter & Honey are the ingredients for the binder to hold all the ingredients together and allow you to shape your granola bars. You can make your own almond butter or use pre-made almond butter. To make it vegan, substitute the honey for maple, rice or agave syrup.
Vanilla Extract is not in the picture above, but I always add a little bit for flavoring. I recommend using a pure vanilla extract from vanilla pods.
More questions? Check the FAQ section for more substitutions.
How to make it
I listed the step-by-step guide with pictures to follow along below. Detailed measurements can be found in the recipe card.
Step 1: Prepare the Granola and Binder
Let's roast our ingredients for a better flavor and more crunchiness. This step is not mandatory, you can skip it if you like. Place a pan on the stove and heat the pan at medium-low temperature. Roast the oats, seeds, and coconut, slowly roast until golden (Picture 1 & 2).
Be careful, the seeds and oats can turn quickly from golden to burnt. Do not add any oil to the pan.
Remove the pan from the heat and transfer the granola mix into a large bowl.
Next, prepare the binder, which will hold the granola bars together. Take a small bowl and mix the coconut oil, almond butter, honey, as well as vanilla extract (Picture 3).
Place it in the microwave at low-medium power for 20-30 seconds until slightly warm. The ingredients will melt, which allows you to mix everything well together (Picture 4).
Instead of warming the ingredients in the microwave, you can heat them in a small pot on the stove on low heat. Do not boil, just slightly warm the honey mix and stir well until you have a homogenous mass.
Step 2: Make the Granola Bar Mixture
First, mix the warm honey almond butter cream with the toasted granola. (Picture 5). Stir well, so all the oats and seeds are coated with the binder.
Transfer the granola bar mixture into a baking form or oven dish (roughly 12x8 inches) with parchment paper (Picture 6). Make sure to have a parchment paper overhang. This will help you later to lift the granola bar mix out of the form.
Cover with another layer of parchment paper and press the granola mix firmly until you have an even dense layer of granola. You can use your hands, a spatula, a measuring cup, or as shown above a glass with a thick bottom (Picture 7 & 8).
This last step will ensure that your granola bars stick together well.
Step 3: Refrigerate and Cut
Let the granola block chill in the fridge for a minimum of two hours so the almond butter, honey and coconut oil can solidify.
Once cooled down, lift the granola mix out of the form and cut into evenly sized granola bars, using a large knife or a pizza cutter.
FAQ
Below I listed some questions and suggestions for substitutions:
Storage and Food Safety
The granola bars can be stored in a sealed container in the fridge for about one week. Separate layers with parchment paper to avoid the bars sticking together.
The granola bars can also be frozen for up to three months. Simply wrap single bars in parchment paper and store them in the freezer in a sealed freezer bag or container. Defrost at room temperature prior to eating.
See guidelines at USDA.gov for instructions on the safe handling of fresh ingredients.
Homemade Granola Bars
Tools
- Form roughly 12x8 inches in size
Ingredients
- 1½ cups old fashioned oats
- 1 cup shredded coconut
- ½ cup pumpkin seeds
- ¼ cup sesame seeds
- ¼ cup flaxseeds
- ½ cup honey
- ⅓ cup almond butter
- 3 tablespoon coconut oil
- 1 teaspoon vanilla extract
Instructions
- Place a pan on the stove and heat it at medium-low temperature. Add the dry ingredients, oats, seeds, and coconut, slowly roast until golden.1½ cups old fashioned oats, 1 cup shredded coconut, ½ cup pumpkin seeds, ¼ cup sesame seeds, ¼ cup flaxseeds
- Be careful, the seeds and oats can turn quickly from golden to burnt. Remove the pan from the heat and fill the granola mix in a large bowl.
- Next, prepare the binder, which will hold the granola bars together. Take a small bowl and mix the coconut oil, almond butter, honey, as well as vanilla extract.½ cup honey, ⅓ cup almond butter, 3 tablespoon coconut oil, 1 teaspoon vanilla extract
- Place it in the microwave at low-medium power for 20-30 seconds until slightly warm. The ingredients will melt, which will allow you to blend them well together.
- Mix the warm honey almond butter cream with the toasted granola. Stir well so all your oats and seeds are coated with the binder.
- Transfer the granola bar mixture into a baking form or oven dish (roughly 12x8") with parchment paper. Make sure to have a parchment paper overhang. This will help you later to lift the granola bar mix out of the form.
- Cover with another layer of parchment paper and press the granola mix firmly until you have an even and dense layer of granola. You can use your hands, a spatula, a measuring cup, or as shown above a glass with a thick bottom. This last step will ensure that your granola bars stick together well.
- Let the granola block chill in the fridge for a minimum of two hours so the almond butter, honey, and coconut oil can solidify.
- Once cooled down, lift the granola mix out of the form and cut into evenly sized granola bars, using a large knife or a pizza cutter.
- Store in the fridge in a sealed container for up to 1 week.
Notes
- Do not add any oil to the pan when roasting the oats and seeds.
- Instead of warming the ingredients in the microwave, you can heat them in a small pot on the stove on low heat. Don’t boil, just slightly warm the honey mix and stir well until you have a homogenous mass.
- Add nuts, or dried fruits according to your liking.
Lisa
What can I substitute the coconut oil for as I don’t have any at the moment
Jerika
I'm so excited to make this Homemade Granola Bars!:) I will share this with my family. Thanks!:)
Alexandra
These granola bars are so simple and delicious!
Lexa
Thanks Alexandra!
Jeri
These homemade granola bars turned out great! I used maple syrup instead of honey and added some chia seeds. This is the first granola bar recipe that actually stayed together and didn’t crumble apart! Thanks for sharing the recipe!
Lexa
Thank you soo much for your feedback Jeri. I'm happy you liked them.