I’ve made this soft and chewy Granola Bars Recipe so many times that I now keep the ingredients stocked in my pantry just for quick snacks. The first time I baked them, I was amazed at how well they held together — something I’d struggled with in past homemade recipes.
The sweet aroma of honey and brown sugar baking with oats fills my kitchen and always reminds me why I love this recipe. They’re simple, comforting, and every bite feels satisfying.
I know you’ll enjoy making them again and again! Just like other comforting homemade recipes such as italian-sausage-penne-casserole-recipe, this recipe brings simple ingredients together in a delicious way.
Ingredients
Here’s everything you need to make perfectly soft and chewy granola bars:
- 2 ½ cups old-fashioned rolled oats – Gives structure and chewiness. Avoid quick oats for the best texture.
- 1/2 cup whole almonds, coarsely chopped – Adds crunch and healthy fats.
- 1/3 cup pure honey – Works as a natural binder and sweetener.
- 1/4 cup unsalted butter, cut into pieces – Adds richness and helps create a chewy texture.
- 1/4 cup packed light brown sugar – Enhances sweetness and helps the bars stay soft.
- 1/2 teaspoon vanilla extract – Adds warmth and depth of flavor.
- 1/4 teaspoon fine sea salt – Balances sweetness.
- 1/2 cup dried cranberries, coarsely chopped – Provides tartness and chewy texture.
- 1/4 cup plus 2 tablespoons mini chocolate chips – Adds sweetness and makes the bars more enjoyable.
Note: This recipe makes about 12 bars, perfect for several servings throughout the week.
Variations
- Dairy-free option: Replace butter with coconut oil or plant-based butter.
- Nut-free version: Skip almonds and add sunflower seeds or pumpkin seeds instead.
- Sugar-free option: Use a sugar substitute syrup designed for baking.
- Extra flavor ideas: Add shredded coconut, chia seeds, flaxseeds, raisins, or chopped dried apricots.
- Protein boost: Mix in protein powder or hemp seeds.
- For more savory inspiration in your kitchen, you can also explore garlic-butter-chicken-tenders-recipe when planning different meal ideas.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 30 minutes (plus at least 2 hours chilling)
Equipment You Need
- Baking sheet – Used to toast oats and nuts evenly.
- Medium saucepan – For melting butter, honey, and sugar.
- Large mixing bowl – To combine all ingredients.
- 8×8 or 9×9 square pan – To shape and set the bars.
- Parchment paper – Helps remove bars easily after chilling.
How to Make Soft & Chewy Granola Bars
Toast the Oats and Nuts
I start by preheating the oven to 350°F and lining my baking pan with parchment paper. Then I spread the oats and chopped almonds on a baking sheet and toast them until lightly golden and fragrant. Toasting improves flavor and prevents the bars from tasting raw.
Prepare the Sweet Binder
While the oats are toasting, I melt butter in a saucepan over medium heat. I stir in honey and brown sugar, letting everything combine until smooth and slightly bubbly. Then I remove it from heat and mix in vanilla and salt.
Combine Everything Together
Next, I pour the warm syrup mixture over the toasted oats and almonds. I stir thoroughly to coat everything evenly. After that, I gently fold in dried cranberries and most of the chocolate chips.
Press and Chill
I transfer the mixture into the prepared pan and press it down firmly using a spatula or the back of a spoon. Pressing tightly is important so the bars stay together. I sprinkle the remaining chocolate chips on top and press lightly again. Then I refrigerate for at least 2 hours until fully firm before cutting into bars.
Additional Tips for Making This Recipe Better
- I always press the mixture very firmly into the pan to prevent crumbling.
- I let the oat mixture cool slightly before adding chocolate so it doesn’t melt too much.
- I sometimes add extra nuts for more crunch.
- I cut the bars with a sharp knife after chilling for clean edges.
- I wrap individual bars for easy grab-and-go snacks.
How to Serve Soft & Chewy Granola Bars
These bars are perfect as a quick breakfast, lunchbox treat, or afternoon snack. I like serving them with fresh fruit or yogurt for a balanced meal. For presentation, you can drizzle melted chocolate on top or sprinkle extra nuts before serving. They also look great wrapped in parchment paper for gifting or meal prep.
Nutritional Information
Approximate values per bar (based on 12 bars):
- Calories: About 220
- Protein: Around 4g
- Carbohydrates: Around 33g
- Fat: Around 8g
Make Ahead and Storage
Storage
Store the granola bars in an airtight container in the refrigerator for up to 1 week. Keeping them chilled helps maintain their shape and freshness.
Freezing
You can freeze the bars for up to 3 months. Wrap them individually in plastic wrap or parchment paper before placing in a freezer container. Thaw at room temperature before eating.
Reheating
If you prefer softer bars, microwave one for 10–15 seconds. This slightly melts the chocolate and enhances the chewy texture.
Why You’ll Love This Recipe
Here’s why these homemade granola bars are worth making:
- Simple ingredients: Everything is easy to find and budget-friendly.
- Soft and chewy texture: They don’t crumble like many store-bought versions.
- Highly customizable: You can adjust flavors, add-ins, and dietary needs.
- Great for meal prep: Make once and enjoy all week.
- Family-friendly snack: Both kids and adults love them.
If you’re looking for a reliable homemade snack that tastes better than store-bought, this soft and chewy granola bars recipe is a perfect choice. It’s easy, flexible, and absolutely delicious. 🍫🥣✨
Granola Bars Recipe
Ingredients
Method
- I start by preheating the oven to 350°F and lining my baking pan with parchment paper. Then I spread the oats and chopped almonds on a baking sheet and toast them until lightly golden and fragrant. Toasting improves flavor and prevents the bars from tasting raw.
- While the oats are toasting, I melt butter in a saucepan over medium heat. I stir in honey and brown sugar, letting everything combine until smooth and slightly bubbly. Then I remove it from heat and mix in vanilla and salt.
- Next, I pour the warm syrup mixture over the toasted oats and almonds. I stir thoroughly to coat everything evenly. After that, I gently fold in dried cranberries and most of the chocolate chips.
- I transfer the mixture into the prepared pan and press it down firmly using a spatula or the back of a spoon. Pressing tightly is important so the bars stay together. I sprinkle the remaining chocolate chips on top and press lightly again. Then I refrigerate for at least 2 hours until fully firm before cutting into bars.
Notes
- I always press the mixture very firmly into the pan to prevent crumbling.
- I let the oat mixture cool slightly before adding chocolate so it doesn’t melt too much.
- I sometimes add extra nuts for more crunch.
- I cut the bars with a sharp knife after chilling for clean edges.
- I wrap individual bars for easy grab-and-go snacks.
