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Granola Bars Recipe
Ash Tyrrell

Granola Bars Recipe

I’ve made these soft and chewy granola bars 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
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Prep Time 20 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.