If you’ve ever looked at those processed and pricey granola bars at the store and thought, “I could make those at home…” —you’re right. And today, we’re doing exactly that!
These chewy homemade granola bars are made with toasted oats, gooey honey, and just the right amount of chocolate chips to make you sneak back for seconds (or thirds—I’m not judging, I’m cheering you on!). There’s no cereal, no weird ingredients, and no reason not to make a batch today. They’re simple, satisfying, and make you feel like a domestic goddess who’s totally got her snack game together.
Why You’ll Love Them:
- No cereal. Just good, old-fashioned oats toasted to perfection.
- Customizable. Want to add peanut butter? Chopped nuts? Coconut flakes? Go for it, girl!
- Kid-friendly. Bella gobbled hers up and asked if I could make a double batch next time. (Say less.)
- Budget win. These are way cheaper than store-bought, and they taste even better.
📝 Ingredients:
- 2½ cups rolled oats
- ¼ cup melted butter (or coconut oil)
- ¼ cup brown sugar
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup mini chocolate chips (plus a few for sprinkling on top)
Optional fun stuff:
Add 2–3 tbsp of peanut butter for richness, or toss in some chopped nuts, flaxseed, or coconut if you’re feeling fancy.
🥣 How To Make ‘Em:
- Toast your oats.
Pop them on a baking sheet at 350°F for 10–12 minutes, stirring once. It makes your house smell like heaven and gives the oats a deep, nutty flavor. - Make the magic sauce.
In a saucepan, melt the butter, brown sugar, and honey until it’s just bubbly. Stir in the vanilla and salt. If you’re using peanut butter, mix that in now too. - Mix it all together.
Pour that warm, cozy mixture over your oats and stir until everything is well coated. Let it cool a few minutes, then fold in those sweet little chocolate chips. - Press into a pan.
Line an 8×8 pan with parchment paper and press the mix in firmly. Use the back of a spoon, a measuring cup, or your hands wrapped in wax paper to pack it down. - Chill, then slice.
Pop it in the fridge for at least 2 hours (overnight if you can wait that long). Slice into bars or squares, and store in the fridge all week—if they last that long!
🛎 Tips from My Kitchen to Yours:
- These make a perfect grab-and-go snack for busy days, homeschool breaks, or your afternoon coffee.
- Don’t skip the chilling time—this helps them hold their shape.
- Want a dairy-free version? Swap the butter for coconut oil or vegan margarine.
From My Heart
I love recipes like this that feel like love in bar form—simple ingredients, a little hands-on fun, and a reward that’s sweet and satisfying. These chewy granola bars are perfect for lunchboxes, coffee breaks, or just because you want something made with love. 💕You know what’s in them because you put it in.
Let me know if you try them! And if you do, send me a pic or tag me—I’d love to see how yours turn out.
Until next time…
I love you. You are perfect as you are. Happy snacking! I’ll see you in the next one. Bye bye!
Love,
Jenn 🥰
Chewy Granola Bars
Ingredients
- 2½ cups old-fashioned rolled oats
- 1/4 cup butter (or coconut oil), melted
- 1/4 cup brown sugar (lightly packed)
- 1/4 cup honey
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup mini chocolate chips plus extra for pressing on top if you’re feeling fancy
Options
- 2–3 TBSP peanut butter or almond butter We LOVE it!
- ¼ cup chopped nuts (walnuts, almonds, etc.)
- 2 TBSP ground flaxseed or chia seeds
- 1/4 cup shredded coconut
Instructions
- Toast the Oats Preheat your oven to 350°F. Spread oats on a baking sheet and toast for 10–12 minutes, stirring once halfway. Let them cool a bit—this brings out a deep, nutty flavor. (Totally worth the extra step!)
- Make the BinderIn a saucepan over medium-low heat, stir together butter, brown sugar, and honey until melted and just bubbly. Remove from heat, then stir in vanilla and salt. (Add peanut butter now if using.)
- Mix It Up: In a large bowl, combine toasted oats and the warm liquid. Stir until everything’s coated. Let it cool about 5 minutes before adding chocolate chips so they don’t melt completely. Then fold in chocolate chips and any other goodies.
- Press and Chill: Line an 8×8-inch pan with parchment paper. Press the mixture in firmly (use the back of a measuring cup or your hands with wax paper). Press extra chocolate chips on top if you want that pretty look.
- Chill and Slice: Refrigerate for at least 2 hours (overnight is even better). Then slice into bars or squares. Store in the fridge for up to 1 week or freeze for longer.
