Best Homemade Granola Bars
These homemade granola bars with chocolate chips are thick, soft, chewy and perfect for a healthy, wholesome snack to fill you up and fuel your day.
Yield: 14 granola bars
Ingredients
- 3 cups old fashioned rolled oats
- 1 ¼ cups white whole wheat flour (see notes)
- ⅔ cup light brown sugar (packed)
- 1 cup semisweet chocolate chips
- 1 ¼ teaspoons ground cinnamon
- ¾ teaspoon salt
- 1 large egg
- ⅔ cup unsweetened applesauce
- ½ cup honey
- ½ cup creamy peanut butter (see notes)
- 2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 350 degrees F. Spray a 9x13 glass pan with cooking spray and set aside.
- In a large bowl, combine all of the dry ingredients (oats through salt) and mix well.
- Make a well in the center of the bowl and add remaining ingredients (egg through vanilla extract). Stir the wet ingredients together in the well and then mix with the dry ingredients until well combined. It takes a minute to get everything coated so there are no traces of flour or oats left.
- Pour the mixture into the prepared pan and pat down in an even layer. (You can wet your fingers with water and press it down that way if it’s sticky.)
- Bake at 350 for 30 minutes. Let cool for at least 10 minutes in the pan and then cut into 14 bars and let cool completely. Enjoy immediately or store in an air tight container at room temperature for up to a week.
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Notes
Flour: I use white whole wheat flour but you can substitute regular all-purpose flour or use a combination of all purpose and wheat flour.
Peanut butter: The peanut butter in this recipe helps with consistency and binding, but doesn't add a ton of peanut flavor. You could use almond butter for a peanut-free option.
These granola bars are dairy free as is, as long as you use dairy-free chocolate chips.
To make these vegan, substitute a flax egg for the egg, use dairy-free/vegan chocolate chips and substitute maple syrup or agave in place of the honey.
Yield: I cut these into 14 rectangular-sized bars but you could also cut them into 28 small squares if you prefer.
Storage: Store the granola bars in an airtight container at room temperature (such as on the counter or in the pantry) for up to a week. I usually put mine in a large plastic container with wax paper between the layers. You could also store them side-by-side in a large plastic ziptop bag.
Freeze: You can freeze granola bars just as you would cookies.Once they are baked and completely cooled, wrap the granola bars individually in plastic wrap. Place the wrapped bars in a freezer-safe ziptop bag and freeze for 3-4 months.
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Nutrition
Serving: 1serving | Calories: 320kcal | Carbohydrates: 50g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 175mg | Potassium: 235mg | Fiber: 5g | Sugar: 27g | Vitamin A: 27IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 2mg
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