Store-bought granola bars will quickly become a thing of the past when you realize how easy it is to make this homemade chewy granola bar recipe with chocolate chips. This recipe is also gluten-free and vegan.
With simple ingredients and a small investment of your time, you can make a batch of homemade granola bars that will quickly become a family favorite.
Jump to:
Introduction
Packed with toasty oats and just a hint of sweetness, these vegan granola bars take the goodness of homemade crunchy granola to a new level of convenience.
Whether you need a quick grab-and-go breakfast or a mid-afternoon snack, these homemade chewy granola bars are for you.
More reasons to love this recipe
Cost-effective: Store-bought bars can be expensive, especially if consumed regularly. However, making them yourself is an affordable option to save you money in the long run.
Easy to customize: Incorporate a handful of your favorite nuts, seeds, or dried fruit to create a unique granola bar. Experiment with different spices like allspice and pumpkin spice to add more flavor.
A big batch recipe: Ideal for batch baking, this recipe yields two and a half dozen granola bars. Prepare a large batch and conveniently store them in the freezer, ensuring you always have a readily available, quick, and hassle-free snack option.
As a dietitian, I love how this homemade granola bar recipe can help you maintain your health goals while satisfying your cravings for something sweet. By making your granola bars, you can control the ingredients and ensure they are healthy and nutritious. There is no need for added preservatives or artificial ingredients usually found in store-bought options.
Ingredient Notes
Oats
Toasted quick oats are the base of this chewy granola bar recipe. Toasting gives the granola bars a rich, nutty flavor. Quick oats should be used in this recipe, as they have a finer texture and cook faster, resulting in a chewier granola bar.
Sweeteners
The recipe includes both brown sugar and maple syrup as sweeteners. Brown sugar adds a rich, caramel-like flavor, while maple syrup provides natural sweetness. The dates also provide natural sweetness to the granola bars.
Binding Agents
Dates, applesauce, and almond butter are binding agents in this chewy granola bar recipe. Dates provide natural sweetness and act as a binder, making the bars chewy and firm. Applesauce adds moisture and a subtle fruit flavor, while almond butter contributes to the overall creaminess and acts as an additional binder. Combining these ingredients with coconut oil and vanilla extract perfectly balances flavors and textures.
Additional Ingredients
Almond flour and unsweetened coconut flakes give the bars more texture and depth of flavor. Cinnamon, nutmeg, and cardamom enhance the taste with warm, aromatic notes. Adding salt balances the sweetness, while chocolate chips provide a delicious contrast to the other ingredients.
These are the perfect ingredients to help you create this recipe for granola bars that are delicious and packed with nutritious ingredients. Enjoy them as a convenient and satisfying snack anytime, anywhere.
How to make soft granola bars
Don’t let the long list of ingredients or steps discourage you because this recipe is simple and too delicious not to make!
Toasting the quick oats
Toasting quick oats is a simple process that adds a nutty flavor to your bars.
You can use the oven or on the stovetop. I recommend using the oven since this large batch recipe for granola bars requires 6 cups of quick-cooking oats.
Divide the quick oats evenly between the two sheet pans and spread them in an even layer. Preheat oven to 350°F (175°C). Bake 8-10 minutes until lightly toasted. Stir occasionally.
They are ready once they turn golden brown and emit a pleasant aroma. Remove the toasted granola from the oven and let it cool to room temperature.
Preparing the date paste
As the oats are toasting in the oven, we can begin making the date paste.
While some recipes recommend using a food processor, I prefer the method I use for my date squares recipe. This involves cooking the dates in water and lemon juice to soften them.
In a small saucepan, combine 100 grams of pitted dates, ⅓ cup water, and 1 tablespoon of lemon juice. Bring to a boil. Then, reduce to low heat and let it slowly simmer for 7 minutes.
Initially, stir occasionally, but towards the end, stir constantly until the dates break down and form a paste-like consistency.
Mixing the dry ingredients
While waiting for the date mixture, let’s begin preparing the dry ingredients.
Mix all the dry ingredients except the dark chocolate chips in a large mixing bowl.
More specifically:
- 6 cups quick oats (toasted and cooled to room temperature)
- ⅓ cup almond flour
- ⅓ cup brown sugar
- ½ cup coconut flakes (unsweetened or sweetened)
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg (ground)
- ⅛ teaspoon cardamon (ground)
- ¼ teaspoon salt
I find that using my fingertips to blend these ingredients allows me to work the mix until everything is evenly distributed. This is especially true for any clusters of brown sugar you may have.
Set it aside for now.
Combining the wet ingredients
Once you obtain a date paste, turn off the heat and add the rest of the wet ingredients.
More specifically:
- ⅔ cup pure maple syrup
- ½ cup applesauce
- ¼ cup almond butter
- ¼ cup coconut oil
- 2 teaspoons of pure vanilla extract
Stir the date mixture with a fork until everything is thoroughly mixed together. The date paste should easily break apart when stirred into the wet ingredients.
Assembling the granola bars
Preheat your oven to 325°F (160°C). Adjust the oven rack to the middle position. Line a half-sheet pan (18×13 inch) with parchment paper. Set aside for now.
Pour the wet ingredients into the dry ingredients and mix well with a wooden spoon until everything is evenly combined.
Allow the mixture to cool for about 10 minutes before adding 1 cup of dark chocolate chips; this will prevent them from melting.
Using a spatula, spread the mixture evenly in the prepared baking pan. Place a sheet of parchment paper directly on the granola and press down firmly with a large metal spatula or pound softly with a heavy-bottomed glass until it is about ½ inch thick.
Alternatively, I find the best trick is to place a second half-sheet pan on top of the parchment-covered granola and press down firmly to compress the mixture. Remove the sheet pan and the parchment paper before baking.
Bake for 20-30 minutes at 325°F (160°C) until the edges are lightly browned and the top is firm.
Remove from the oven, place on cooling rack and let cool in the pan for about 30 minutes before cutting them into bars.
Cutting the granola bars
After the bars have been cooling for 30 minutes, use a sharp knife to cut the granola bars into desired shapes directly in the pan.
I typically cut the sheet pan into 4 columns and 8 rows. By cutting them into 1½ x 4 inches (4×10 cm), you will get 32 bars.
Allow the bars to cool down to room temperature. Place the bars onto a large cutting board and cut them again based on the original cuts.
How to store
Transfer the room-temperature granola bars into an airtight container and refrigerate them. They will keep for a maximum of five days. Consider freezing for longer storage.
I would not recommend leaving them at room temperature for longer than a few days; the bars can spoil easily.
To freeze, wrap individual bars in parchment paper. I will use the same paper I baked for the granola bars. These frozen bars can be stored for a maximum of three months.
Thaw at room temperature for about 30 minutes when you need them.
Tips
Ensure that the oats are completely coated with the wet ingredients by taking a few minutes to stir the wet and dry ingredients properly.
The longer these bars stay in the oven, the crispier they get.
Cutting the bars while they are still warm prevents them from crumbling.
FAQ
Toasting the quick oats before using them in granola bars enhances their flavor and texture.
Bars that are too crumbly may not have been pressed firmly enough in the baking pan before baking. To prevent this, make sure to press down firmly with a metal spatula or cover the entire pan with parchment paper and use another sheet pan to compress the mixture. You should also cut them while they are still warm. This will make them much easier to cut and less likely to crumble.
Healthy snack recipes
Try these banana breakfast cookies for a healthy snack option. Equally delicious, you must try these date energy balls! They are a great snack for a quick burst of energy. Both recipes are easy to make, tasty, and great any time of the day!
Whole Wheat Breakfast Cookies
These whole-wheat cookies are a great option if you are trying to increase your fiber intake.
Recipe origin
What started as a simple experiment with my daughter became a beloved family recipe that lasts just a few days in my home.
This chewy granola bar is the offspring of my granola recipe with a few tweaks.
So, if you’re looking for a wholesome snack, these homemade chewy granola bars are for you! Prepare to be amazed!
Happy snacking, and keep spreading the granola bar love!
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made these breakfast bars, I would love to hear about it in the comments below, and be sure to rate the recipe!
Easy healthy snacks
Recipe
Chewy Granola Bar Recipe with Chocolate Chips
Ingredients
Dry Ingredients
- 6 cups quick oats toasted, 600 grams
- ⅓ cup almond flour
- ⅓ cup brown sugar
- ½ cup coconut flakes unsweetened or sweetened
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg ground
- ⅛ teaspoon cardamon ground
- ¼ teaspoon salt
- 1 cup dark chocolate chips
Date paste
- 100 grams dates approximately 10 Medjool dates
- ⅓ cup water
- 1 tablespoon lemon juice fresh or concentrate
- ⅔ cup pure maple syrup
- ½ cup applesauce
- ¼ cup almond butter
- ¼ cup coconut oil
- 2 teaspoons vanilla extract
Instructions
Toasting the quick oats and combining the dry ingredients:
- Preheat oven to 350°F (175°C).
- Divide the quick oats evenly between the two sheet pans and spread them in an even layer.
- Bake for 8-10 minutes until lightly toasted. Stir occasionally.
- Remove the toasted granola from the oven and let it cool to room temperature.
- Once at room temperature, combine with the rest of the dry ingredients except for the dark chocolate chips.
Preparing the date paste:
- While the oats are getting toasted, let's prepare the date paste.In a small saucepan, combine the pitted dates, water, and lemon juice. Bring to a boil. Then, reduce to low heat and let it slowly simmer for 7-10 minutes.
- Initially, stir occasionally, but towards the end, stir constantly until the dates break down and form a paste-like consistency.
- Once you obtain a date paste, turn off the heat and add the rest of the wet ingredients.
Assembling the granola bars:
- Preheat your oven to 325°F (160°C). Adjust the oven rack to the middle position. Line a half-sheet pan (18×13 inch) with parchment paper. Set aside for now.
- Pour the wet ingredients into the dry ingredients and mix well with a wooden spoon until everything is evenly combined.
- Allow the mixture to cool for about 10 minutes before adding 1 cup of dark chocolate chips; this will prevent them from melting.
- Using a spatula, spread the mixture evenly in the prepared baking pan. Place a sheet of parchment paper directly on the granola and press down firmly with a large metal spatula until it is about ½ inch thick.
- Alternatively, I find the best trick is to place a second half-sheet pan on top of the parchment-covered granola and press down firmly to compress the mixture. Remove the sheet pan and the parchment paper before baking.
- Bake for 20-30 minutes at 325°F (160°C) until the edges are lightly browned and the top is firm.
- Remove from the oven, place on cooling rack and let cool in the pan for 30 minutes before cutting them into bars.
Cutting the granola bars:
- After the bars have been cooling for 30 minutes, use a sharp knife to cut the granola bars into desired shapes directly in the pan.
- I typically cut the sheet pan into 4 columns and 8 rows. By cutting them into 1½ x 4 inches (4×10 cm), you will get 32 bars.
- Allow the bars to cool down to room temperature. Place the bars onto a large cutting board and cut them again based on the original cuts.
Video
Notes
- Before adding the chocolate chips, take a few minutes to properly stir the wet and dry ingredients. This will ensure that the oats are completely coated with the wet ingredients.
- The longer these bars stay in the oven, the crispier they get.
- Cutting the bars while still warm will prevent them from crumbling.
Nutrition
val
These granola bars are the best! Thanks so much Maria!
Maria
Thanks Val! They really are!
Sandra
I am allergic to palm products that included dates so are figs a great replacement for the figs? Is there another fruit which would work as a substitute.
Maria
Thanks for your interest Sandra. Although I have never tried, it should work. Another suggestion I might have is using raisins. You can soak them in the water and lemon juice, drain and then use a blender to puree them before combining with the rest of the wet ingredients. Would love to hear about your results if you do decide to try it out! Great comment!