Meet my favorite granola bar recipe. These granola bars are delicious and easy to make with basic pantry ingredients. You don’t even have to bake them!
These granola bars can pass as a quick breakfast, and they make a perfect snack. I love to pack these bars for road trips and flights, and I love hearing from moms who make these granola bars regularly for their kids. They’re a big hit with all ages.
As you’ll see, the recipe is versatile, so you can easily incorporate your favorite flavors, like nuts, chocolate and dried fruit. You’ll find my go-to flavorings in the recipe below if you want to follow my lead.
These granola bars have spared me from some hangry moments lately. They’re satisfying, just sweet enough, and stick with me for a few hours. Granola bars to the rescue!
Granola Bar Ingredients
Oats
Old-fashioned oats or quick-cooking oats will work here (steel-cut oats will not). Old-fashioned oats lend a more chewy, “rustic” texture. Quick-cooking oats disappear more into the bars. If desired, you can briefly blitz old-fashioned oats in the food processor to achieve the texture of quick-cooking oats.
Mix-ins of your choice
Here’s where we add more flavor! See below for options.
Nut butter
Nut butter helps hold these bars together, and offers protein, healthy fat and fiber. You could use peanut butter, almond butter, or even pecan butter. For a nut-free option, sunflower butter will work.
Honey or maple syrup
These natural sweeteners also help bind the bars together, and make these bars deliciously sweet (though not too sweet). Or, make date paste from fresh Medjool dates. Dates offer additional fiber, while honey or maple syrup do not. See the recipe notes for details.
Cinnamon, salt and vanilla extract
These add extra flavor to your bars. Technically, you could omit any or all of these, but the bars are more enticing with them. Salt enhances the flavor of all the other ingredients—cut it in half if you’re sensitive to salt.
Watch How to Make Granola Bars
Mix-In Options
Two cups of mix-ins add flavor, texture and more nutrients. Choose from any combination of the following:
- Nuts: Pecans, walnuts, almonds, or peanuts would all work well.
- Seeds: Pepitas (green pumpkin seeds) or sunflower seeds are good options. You could use up to 1/4 cup flax seeds or chia seeds—these seeds absorb moisture, which is why I suggest limiting the quantity.
- Chocolate: Mini chocolate chips are cute. If using regular chocolate chips or roughly chopped chocolate, blitz them for a few seconds in the food processor to break them into smaller pieces. Since chocolate is sweet, limit it to 3/4 cup or less.
- Coconut: Shredded or flaked coconut will work here. Unsweetened is best, since these are bars are sweet enough as is.
- Dried fruit: Dried cranberries, cherries, raisins, apricots, etc. Since these are sweet, limit them to 3/4 cup or less. Any fruit larger than a raisin will need to be broken up a bit more—either in the food processor or chopped by hand.
Granola Bar Variations
Here are some variations on this granola bar recipe that I’ve come up with over the years. I love them all!
- All Pecans: You can use use 2 cups pecans as your mix-ins, and you could even make pecan nut butter to match (here’s my recipe for pecan butter). Nut lovers, this would work with walnuts (presumably) or almonds, too.
- Almond Chocolate Chip: Use sliced almonds and mini chocolate chips, or blitz whole almonds and chocolate chips in the food processor before using.
- Almond Coconut: Use equal parts almonds and coconut flakes or shredded coconut.
- Cranberry Orange: Use a combination of dried cranberries, pecans, pepitas and fresh orange zest. Since this variation contains a lot of dried fruit, it’s the sweetest of them all.
Granola Bar Tips
These granola bars are quite simple to make, especially if you have a food processor (affiliate link).
Chop up your ingredients, if large.
These bars hold together best when the ingredients are quite small. If using almonds, you’ll want to either start with pre-sliced almonds, or chop them up in the food processor or by hand (same goes for all nuts). It’s easy to throw all of your mix-ins into the food processor and blitz a few times.
Press the mixture down as firmly as evenly as possible.
Air pockets will cause problems. Use a sturdy, flat-bottomed jar to make sure the mixture is pressed down completely. You might then press down with your hands to ensure it’s not trying to sneak up the sides or corners.
Let the mixture rest for one hour or longer before using.
The oats need some time to soak up the moisture in the nut butter and sweetener. Chill the mixture for at least one hour (or as long as a day) before slicing.
Slice and store properly.
Use a sharp chef’s knife to slice these bars. I like to slice them into squares. Another option would be to slice them into bars like this. I think the squares are a little more sturdy. Be sure not to stack the bars on top of each other, or they can stick. You can store them flat, covered, or wrap them individually in plastic wrap or parchment paper.
Please let me know how your granola bars turn out in the comments! I love hearing from you.
Looking for more healthy snacks? Try my favorite granola recipe, sweet and spicy roasted nuts, stovetop popcorn, or view a wide variety of snacks here.
Easy No-Bake Granola Bars
- Author: Cookie and Kate
- Prep Time: 20 minutes
- Total Time: 20 minutes (plus 1-hour chill time)
- Yield: 16 bars 1x
- Category: Snack
- Method: No-bake
- Cuisine: American
- Diet: Gluten Free
This granola bar recipe is so easy and delicious! These wholesome granola bars are naturally sweetened, gluten free, and the perfect healthy snack. Recipe yields 16 bars.
Ingredients
- 1 ¾ cups old-fashioned oats or quick-cooking oats
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt (if using regular table salt, scale back a bit)
- 2 cups mix-ins* (nuts, seeds, chocolate, shredded coconut or dried fruit)
- 1 cup creamy peanut butter or almond butter
- ½ cup honey or maple syrup
- 1 teaspoon vanilla extract
Instructions
- Line a 9-inch square baker with two strips of criss-crossed parchment paper, cut to fit neatly against the base and up the sides. The parchment paper will make it easy for you to slice the bars later.
- Place the oats in a large mixing bowl**. Add the cinnamon and salt, and stir to combine. Set aside.
- Now we’ll blitz the mix-ins briefly in the food processor or blender (or, you can chop them by hand). Add any large nuts (like almonds or pecans) first and blitz for a few seconds. Then add the rest and run the machine for a few more seconds, until the ingredients are all broken up into pieces smaller than your pinky nail. Pour the mix-ins into the bowl of oats.
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In a 2-cup liquid measuring cup, measure out the nut butter. Top with ½ cup honey and the vanilla extract. Stir until well blended. If you must, you can gently warm the liquid mixture on the stovetop or in the microwave, but make sure it’s close to room temperature before you pour it into the dry mixture (this is especially important if using chocolate, since it will melt).
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Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. This takes some arm muscles, but you can do it! If the mixture was easy to mix together, that’s a sign that you need to add some more oats—sprinkle in more oats until you can’t incorporate any more.
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Transfer the mixture to the prepared square baker. Use your spoon to arrange the mixture fairly evenly in the baker, then use the bottom of a flat, round surface (like a short, sturdy drinking glass) to pack the mixture down as firmly and evenly as possible.
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Cover the baker and refrigerate for at least one hour, or preferably overnight. (The oats need time to soak up some of the moisture so they aren’t sticky.) When you’re ready to slice, lift the bars out of the baker by grabbing both pieces of parchment paper on opposite corners. Use a sharp knife to slice the bars into 4 even columns and 4 even rows.
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Wrap individual bars in plastic wrap or parchment paper (if you store them all together, they will stick to one another). Bars keep well for several days at room temperature, a couple of weeks in the fridge, or several months in a freezer-safe bag in the freezer for best flavor.
Notes
*Mix-in options: Any combination of nuts (almonds, pecans, walnuts, etc.), seeds (pepitas or sunflower seeds), chocolate chips or roughly chopped chocolate, shredded coconut and/or dried cranberries or cherries. For the bars shown here, I used 1 cup pecan halves, ½ cup pepitas, ¼ cup shredded coconut and ¼ cup roughly chopped dark chocolate. Keep in mind that anything larger than your pinky nail will need to be broken into smaller pieces. If you don’t have a food processor, chop them by hand.
**Granola bar texture: If you’re using old-fashioned oats and would prefer a more smooth, less chewy texture (shown in my photos), blitz your oats in a food processor for 3 to 5 seconds to break them up. Then, add them to the bowl.
Change it up: These bars can be sweetened (mostly) with Medjool dates, if you’d like to increase the fiber content. Soak 12 dates in piping hot water for 10 minutes, then tear them in half and remove their pits. Place them in a food processor with 2 tablespoons maple syrup or honey and blend until completely smooth.
Make it gluten free: Be sure to use certified gluten-free oats.
Make it nut free: Do not use nuts (pepitas and sunflower seeds are good options) and replace the nut butter with sunflower butter.
Make it vegan: Use maple syrup instead of honey.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Elaine Deveau
Hello Kate,
This is my first time subscribing to a food site. I made the turmeric spiced whole roasted cauliflower yesterday. It was fabulous! Can’t wait to try out these no-bake granola bars. Thank you for posting these wonderful healthy recipes.
Elaine
Kate
I’m glad you are enjoying so many of my recipes! Thanks for sharing, Elaine.
Antonella
These are awesome!! I have tried several recipes and the bars always crumble. These were firm and held together well and so very tasty! Going to make again! :)
Kate
Great to hear, Antonella!
Lexy
This was my 3rd granola bar recipe. I was about ready to give up on making my own while prepping for baby to arrive next week. The first I tried were way too sweet and crumbled to bits. The second recipe was a bit bland and dry. But these are delicious! Sweet enough to be a treat, but not too sweet. I like the texture a lot, even straight from the freezer. I used flax, walnuts, pepitas, cranberries and a few chocolate chips. Thank you!!!
Kate
I’m so glad you enjoyed it! Congratulations, Lexy.
Lydia
These are awesome. I made mine with rasins, dried cherry, coconut flakes, pepitas, almonds, and walnuts and then a mix of honey and maple syrup. They are so delicious and hold together well but are still soft which I like. FWIW, they remind me of these breakfast bars I used to get from a bakery in Portland, Maine (the name of which I cannot remember now).
Kate
That does sound delicious, Lydia! Thank you for your review.
Susan
Lydia, I believe you are talking about Standard Baking Company down by the waterfront in the Old Port in Portland, Maine. I’ve been looking for a recipe to mimic those as well. Making these tomorrow! Wish me luck.
Chelsa
I’m expecting my first baby in three weeks, so I’m working to fill my freezer with good for me foods! I knew this would be one of the recipes I went with. Perfect amount of sweetness for a treat without being too much. I have so many ideas about different mix in matches for the future.
I did change the form, by rolling into balls instead of making into bars, simply bc I like the idea of having these as little one bite snacks.
Kate
Congratulations! This is a great recipe to keep on hand. Thank you for your review, Chelsa.
Keri Ann
I transfered the mixture to a snap lid travel container and just had a nice snack spooning it out. I’ll take it to lunch like that.
I am very happy thank you for sharing this great no bake healthy item!
I used sunflower seeds, coconut and cherry as my mixer. I did half honey and half maple accidentally but it seemed to turn out great.
This recipe is SO forgiving. And SO fast! Exactly what a busy person needs!
Laura Shilliday
These are amazing! Great recipe. I lightly toasted the oats for roughly 5 min at 400. Added extra 1.5tsp cinnamon. For the sweetener equal parts honey, maple syrup and coconut oil mixed with almond butter. I was skeptical the salt would be enough but I’m glad I followed the recipe here. Next I’d like to just make with blended dates/figs for the sweetener. Awesome base for playing with. I don’t usually like bars but I did enjoy a few bites of the batter- mostly these are for my kiddo who really likes them! I will say they are quite sweet especially if you add any dry fruit in the mix so go easy if you like things subtle :)
Kate
Thank you for sharing, Laura! I’m glad to hear it.
Preeti
This was a major hit with my three year old. I added some cardamom and turmeric for an Indian flavor and turned out great! Thanks
Kate
You’re welcome, Preeti!
Debbie
I made these last night using organic maple syrup, chopped medjool dates, pepitas, organic peanut butter and finely chopped pecans…absolutely delicious!! I’ll be making this again and will have fun with different add-ins. Thank you for sharing this recipe!
Kate
You’re welcome, Debbie! I appreciate you sharing your review.
Julianna
These bars are so good. They’re the perfect, filling snack that leaves you feeling good about yourself too. If you add sweet mix-ins I would use a bit less honey but that just might be my taste! I cut them up after refrigerating and froze r them with parchment in between each bar. SO GOOD!
Kate
Thank you for sharing, Juliana! I appreciate you taking the time to review.
Angela
These turned out delicious! I used half the almond butter and a little less maple syrup as I also added raisins for sweetness. I added 3 tbsp brewers yeast to make them beneficial for breastfeeding (like lactation cookies). They’re delicious straight from the freezer – just need to restrain myself from eating too many, they’re too good. Will be making these again. Thank you!
Kate
I’m glad you loved them! Thank you for your review.
Brenda
Hi Angela, did you make any other changes other than the 1/2 almond butter and less maple syrup? Was thinking of the same in order to bring the calories down a bit. Did it hold up well?
Brenda
Tabitha l VanHorn
My nephew is deployed in a very hot place in the dessert. Do you think this will be ok and hold up to the heat and shipping. He wants breakfast bars and these look so yummy.
Kate
I haven’t tried to ship it so I can’t say for sure. I do know it freezes well. So maybe try dry ice to ship? I’m not sure sorry!
Lisa Andree
I will never know what took me so long to try this recipe, which has been on my radar for a while… But, thank goodness I did! Thank you Kate, for another solid winner! I’m trying really hard to steer away from processed snacks and eat more whole grains & this recipe nails it. Even better, these are absolutely delicious!!!
Kate
Great to hear, Lisa! Thank you for your review.
Pamela
These are great! Two comments: 1, be sure to chop even mini chips. The roundness of them makes them fall out easily. 2, if you’ve got one, use your stand mixer with the paddle to mix. I will be making these often!
Kenzie
I made this recipe and it was super delicious- added almost all the same mix ins as the recipe says to start and excited to mix it up in the future. I don’t think I added enough peanut butter (I think I put a bit less than the recipe calls for because I didn’t have enough) and they did crumble a little- which is find because I just eat the crumbs like granola for breakfast! Will be adding more nut butter so I don’t make the same mistake next time!
Kari
For your no bake granola bars, you can also make the grab and go granola balls. My kids love them in this form! If they are in bars they tend to sit, but by making into balls, they get eating up like cookies.
Kate
Thank you for sharing, Kari!
Jane H
I’m leaving a 5-star review here for the Trail Mix Granola Bites recipe in your cookbook, “Love Real Food,” since that recipe is essentially these granola bars rolled into balls. They are fantastic, and I look forward to munching on them before or after (or during) exercise. Yum! Thank you!
Tobi
This recipe is soooo good!! I formed into balls instead of bars and stored them in freezer. Eat them right from freezer!
Julie Smout smout
Can I use quinoa oats for a gluten free option ?
Kate
Hi, If you use certified gluten free oats it will be gluten free. Quinoa isn’t a good substitute. I hope you try it! Let me know what you think.
Lynn
Made these wonderful little bars last nite. I do hope my grandchildren will lay of the after school junk and eat these. Cross your fingers. Had 1 before the gym. Wonderful lots of energy. Thanks a 5 in my book.
Kate
That’s great, Lynn! Thank you for your review.
Judy
Love the taste but my mixture crumbled and would not hold together in bars. Can you help with some suggestions
Kate
Hi Judy, I’m sorry to hear that. Did you process in a food processor? Did you add the nut butter and sweetener? Be sure to give enough pressure when you press it down.
Judy
Hi Kate,
Yes, I did process in a food processor. On reflection I think I cut back on amount of peanut butter and honey. Have subsequently added more and rolled into balls. All worked well
Thanks
judy
Joanne
I have used other recipes and this one is terrific as usual. Love this recipe and all that I have tried on this blog. I am never disappointed with the recipes. Love that you can add or substitute what you want.
Sandra
These came out GREAT – whole family loves them, including my toddler. So easy and love that they don’t crumble and you can make a ton of variations. We also made your lentil soup yesterday too – another favorite recipe. You literally never disappoint; thanks for all the awesome recipes! Oh and we make your GF oat waffles every weekend too – seriously the BEST. :)))
Kate
Thank you, Sandra! I appreciate your review. I’m excited they were a hit.
Ray
Hi Kate,
I tried the no bake bars but ended up with crumble and not bars after overnight in the fridge. The mix was delicious as granola though. I used a food processor but it didn’t seem to process the nuts etc uniformily. I sit best to do the nuts by hand? I need some more tips. The other thing is that the bards were almost twice as thick as your photos. I pressed the mix with a glass bottom.
Ray
Kate
Hi Ray, I’m sorry to hear that. I appreciate your feedback.
Geno
Great Recipe. Been experimenting a long time.
I covered mine with the parchment and left it on the counter for an hour then baked for 20 min at 350 to draw out some moisture (no chocolate). Used 1 cup add-ins: walnuts, roasted peanuts and dried GOJI berries.
Needed a backpack snack (thus no chocolate) that was durable, less expensive than a Cliff Bar and ingredients I could pronounce and control. Can’t wait to play with some
Good job Kate
Paige
Made these as a snack before I had some family visit. Everyone loved them! 3 people have already asked for the recipe. Also toddler approved. Such a simple, quick recipe for a yummy snack that is satisfying, filling, and nutritious!
Kate
Love to hear that, Paige! I appreciate your review.
Katie
These are great, my whole family loved them! My kids thought they were so good that they asked to have one for dessert after dinner!
Kate
I love to hear that, Katie! Thank you for your review.
Annmarie Conner
These bars have been a lifesaver! I have 2 high student athletes who have several hours of practice right after school. They are VERY picky eaters and I needed something I could easily pack for them to eat before practice. One is allergic to peanuts so I swap with either almond butter or sun butter. They BOTH love them (that’s close to a miracle in my house!). Thanks so much. I feel so good knowing they are eating something healthy instead of something out of a vending machine.
Kate
You’re welcome, Annmarie! I’m glad you loved it.
Kacie
First time I made, I didn’t use a food processor and the bars didn’t stay together (still delicious). Last 4 times used the food processor for the “mix ins” and works great (also I make a little extra in and use a 9 x 13 dish). Use this recipe to clean out backpacking food bits and ends.
Kate
I’m glad you decided to make it again, Kacie! I appreciate your comment and review.
Thelma
Can you mix this together in a mixer on low? I not able to mix by hand.
Kate
You could try it!
raha
Wow, that was awesome. These foods are great for traveling. Travel and enjoy especially with ghasedak24 travel tours!
Alice
Best granola bar recipe I’ve found (& I’ve been making granola bars for 45 years!). I added some more protein with some vanilla whey protein powder & a 1/4 cup of whole wheat flour for bulk, crushed peanuts, peanut butter, coconut, golden raisins & mini chocolate chips to complete the 2 cups of add-ins. Iwarmed the liquid ing. to make it easier to mix and the proportions were JUST PERFECT! Not too sticky or crumbly. Thanks!
Pam
Love these no bake granola bars! I used to make energy balls with similar ingredients, but they were messy and time consuming. These are my new go-to energy squares!
Jo
After many failed attempts to make no bake granola bars.., this one is just fabulous. I added ginger and a few dates too. Wonderful texture!
Thanks
Emily
OMG… These are a new snack time staple! I used raisins and unsweetened dried cranberries, and roasted pecans and cashews for mix-ins, and apple pie-spiced maple syrup (a seasonal find). They’re ridiculously good. Thank you so much!
Kate
Hooray! That’s great to hear, Emily. I appreciate your review.
A
Best quick healthy snack we’ve eaten, great alternative besides brownies, the chia seeds provided a bit of crunch for a nut substitute, making them again today !
Kate
Hooray, A! I’m delighted you enjoy these bars.
Karen
I made this recipe without putting the seeds, nuts and chocolate chips in a food processor. I cut them by hand. Which you mentioned was possible in your recipe. Big mistake. Though the taste was very good, the bars just crumbled when I tried to cut them. I left them in the refrig for 3 hours. Next time I make them, I will surely use the food processor. Thanks.
Kate
Thank you for sharing, Karen! I appreciate you sharing your experience.
Anna
Today is the start of ski season. My kids are active all day in 20 degree weather and burn through a lot of snacks. All I had on hand for today were store-bought protein bars and cookies. I can not wait to send the kids off with these bars next week! It should make for an easier day on the mountain.
Kari
This granola bar recipe is the BEST I’ve found! I used almond butter instead of peanut butter, and maple syrup instead of honey. Soooo delicious!!
Kate
Great to hear, Kari! I appreciate your review.
Rebecca
Sooooo good!! I did a quarter cup of honey and a quarter cup of maple syrup. Added raisins, walnuts, two types of seeds, some shredded coconut, some dark chocolate. Thanks, Kate!
Kate
You’re welcome, Rebecca! Thank you for your review.
Zoe Weston
Hi Kate!
My daughter and I looovvee these bars. We always make them in a double and triple batch because they freeze so well.
I was wondering how I might incorporate a salted caramel flavour to the recipe? It’s a request from my 15 year old. She has also gone of nut butters, would it taste ok with plain butter?
Thanks in advance!
Zoe
Kate
I love that you freeze these! That sounds like an interesting combination. I’m not sure without trying it. Sorry!
Shelly
Thanks for this great recipe. It’s now my go-to for granola bars.
I use large flake oats processed for about 10-12 seconds and a combination of roasted seeds and nuts, usually 1/2 C each of sunflower, pepitas and almonds then 1/4 C roasted hazelnuts and a 1/4 C hemp hearts. I pulse the seeds and nuts separately until they are quite small which helps keep the bars from crumbling. I use natural peanut butter and maple syrup. The only time I’ve had a problem with the bars falling apart is when the peanut butter was a bit dry and the seeds & nuts a bit big.
I melt 1/3 C dark chocolate chips in the microwave, mix 1generous TBSP of peanut butter to the melted chips then spread over the bars before refrigerating.
Kate
That’s great to hear, Shelly. I appreciate your review!
Dianne
Thank you so much… I love these bars. I now make them once a week. I do melt the peanut butter and honey a little just to make it easier for my old arms to mix, and I use chopped walnuts. I also use less honey. I cut in bars and put each in a ziplock snack bag (which I keep in a quart zip lock bag and reuse a time or 2) in a container in the fridge. Great for grab and go or a road trip. Sometimes I melt chocolate and spread on top, but not too often because then I can’t stop eating them.
Kate
Thank you for sharing, Dianne!
Lasce_Cale
I made this with sunflower kernels, pumpkin seeds, maple syrup, allspice, vanilla, sunbutter, chocolate chips, and oatmeal for my kiddo with food allergies.
Jenny Kessler
These are delicious. BUT, definitely a crumble for me. I added rice crispies, which makes them so so yummy, but I only wanted to use half the maple syrup. Is there a way to make up for that loss of liquid? They were definitely sweet enough like that. We’ll be using them (happily) as granola but I’d love to make bars my kiddo could take to school.
Kate
I’m sorry to hear that. I’m glad you were still able to enjoy them, Jenny! I appreciate your review.
Joe Anziano
I cut the honey in half (4 TBS) and mixed in an equal amount of triple Zero greek yogurt (with chia seeds mixed in). Plenty moist. I also used chopped dates to do some of the sweetening of the missed honey. Excellent.
Yates
I made this. Use the nuts, seeds and dried fruit I had in the pantry. Very good. Thanks
Leanne Nutley
Hi can I ask what the recipe would be in grams rather than cups please, Thank you
Joel & Laine
LOVED these! Think we followed the recipe all the way. Made 12 squares – had 2 right away, put 6 in fridge (almost gone after a few days – my wife and I share one ‘for dessert’), and 4 more cut and wrapped in the freezer.
This is a real hit, and worthy of serving to friends who know how to make treats! Thank you
Kate
You’re welcome, Joel!
Esse
These are my favorite bars to take hiking! So easy to make and I love that you have a date version! Thanks so much!
Kate
You’re welcome, Esse!
Donna D
These look amazing, and I can’t wait to try them. I love your muffin recipes What I would like to know is if you have ever tried to use tahini in place of the peanut/nut butter?
Deborah Lee
Wonderful bars- I used date syrup and easy to mix using my hands
LD
Hello from Melbourne Australia!
I rarely review things, but l was compelled to tell you that these no bake granola bars are FABULOUS. Absolutely scrumptious and so easy to make, not to mention good for you. It’s a great recipe and l’m glad l found it. Thank you
Vicki Johnson
This is now a stable for my hubby’s breakfast. I have made these in different varieties. My favorite is using pecans, sliced almonds, pepitas, coconut and dark chocolate chips. I make them now in a very large pan so that they will last longer. When hubby eats the last of it, he lets me know. In other words “Time for another batch! Lol
Melissa
Hi Kate,
First, I simply adore your recipes. Thanks for so many hits!
Do you know if I could make the granola bars or granola with agave in place of the honey or maple syrup? If so, would it be the same measurements? TIA
Kate
Thank you, Melissa! I’m glad you have been enjoying my recipes. I haven’t tried it so I can’t say for sure. Sorry!
Esse
I love this recipe and I have been making my own bars for years. This is my go to now. I take them on my hikes. I use cocoa powder instead of chocolate chips because hot hikes and chocolate don’t mix. Thank you Kate
Kate
You’re welcome, Esse! Thank you for your review.
Amara
I have made these multiple times with 1 cup of coconut, 1/2 cup of cocao nibs and 1/2 a cup of sliced almonds. Thank you for the recipe!
Kate
You’re welcome, Amara! Thank you for your review.
Chi
Thank you for this recipe! I used pecans, sunflower seeds, pepitas and raisins! Will definitely come back to make it again!
Kate
That’s great to hear, Chi!
Hilary S Laing
Your recipes are a staple in my home! I loved the flavor of these granola bars, but they were a bit more crumbly than I wanted them to be. I used the dates for sweetening, so I only added the 2 T honey. I know this is less liquid than the original recipe.Any tips for making the mixture a bit more moist without adding more sweetener?
Kate
I love to hear that! Thank you for trying so many and sharing what you think, Hilary.
Katelyn
How many nuts and seeds should I add?
Kate
Hi Katelyn! See the instructions – 2 cups mix-ins.
Lia
Made these today and they are delicious! Perfect ratio of wet and dry ingredients, and perfectly sweet. I think if you want to be conservative with the sugar content, the amount of honey/maple syrup can be reduced a little and still taste great. I made mine with unsweetened coconut, unsweetened dried cherries, pecans, and dark chocolate. Will be making these again!
Megan
Like many others have said, I’ve tried multiple recipes for granola bars that just don’t work. Now that I’ve found these, I make them over and over for my kids school snack in different variatons. I tell everyone I know about them. Even one of the teachers asked to try one! We love them, we love your cookbook (it is our go to!), and haven’t met a recipe of yours that wasn’t a hit! Thank you for what you do.
Kate
Thank you for sharing, Megan!
KAREN WITEK
Hi Kate
I can’t have oats so is there any other I can use
Thanks
Karen
Kate
Sorry to disappoint, but I don’t have an option without oats.
Dee Dee
These granola bars are so yummy! My 4 yo loves them. We put pecans, chocolate chips and chia seeds for our mix ins. Super easy and makes a great breakfast. Thank you for the recipe!
Kate
You’re welcome, Dee Dee!
Al Shobbrook
My go to bars, I make these bars every few weeks. I use oats, almonds, cinnamon, dried cranberries, chia, Sunflower seeds, Peptitas and salt, blitz all together then add the mix of peanut butter, honey and vanilla and blitz to mix … Delicious!
Kimberly J Mayo
I made these with
3.5 cups old-fashioned oats or quick-cooking oats
2 teaspoon ground cinnamon
1 teaspoon fine sea salt
2 cups raw almonds
1 cup chia seeds
1 cup cocount oil
½ cup honey
1/4 cup bourbon maple syrup
2 cups chopped whole cranberries
1 Tablespoon vanilla extract
It is SOOOOO good!!!
Rebecca Warlick
Hello Kate,
I don’t have a food processor, so I tried to blitz my almonds in the blender instead. I just ended up with basically ground almonds :(
Anyway, does this matter? I plan to also add walnuts (which I will chop by hand), plus raisins, sunflower seeds and perhaps chocolate chips. How much ground almonds do you suggest I add?
Many thanks
Kate
I’m sorry to hear that. This does work in my Vitamix.
Rebecca Warlick
Perhaps it’s because I have a very basic blender.
Do you think the recipe will be successful with my ground almonds? If so, what ratio of ingredients do you think I should use?
Kate
I’m not sure without trying it, sorry!
Lia Stewart
The absolute best granola bar recipe ever created
Kate
Happy to hear you loved it, Lia!
ElizabethS
I don’t understand how the no bake breakfast bars are mixed with so little wet mixture. I couldn’t manage it. Am I missing something?
Kate
I’m sorry to hear you didn’t enjoy this recipe. Did you use honey or maple syrup? Was your peanut butter extra thick?
Nina
Thanks Kate, these are so good
Randy
I would like to see your recipes in metric amounts. For instance, this granola bar which is a huge hit in my house. Kids are taking them to school every day they go to sporting events, just about everywhere. It would be a lot easier to measure out honey peanut butter in grams. pain to clean up measuring cups. I want my kids to eat healthy snacks. I have converted this recipe to grams. Just put a bowl on the scale and plop in peanut butter, and honey, weigh out everything out. It is fast. Around here in this crazy busy house, you have to win the time game.
Claire
I make these so often I felt like I needed to finally comment. These are a big hit in my house (just a pair of adults who work too much) and they make great packable snack options for work or before the gym. Every once in a while we change up the fillers, but cranberries, chocolate chips, pepitas, and sunflower seeds are our staples. One day I am dying to try a version made with coconut, cardamom, golden raisins – yum! For anyone who thinks the sweeteners are too strong for their preference, we have tried these with brown rice syrup too. The bars were a little stiffer, more difficult to mix, but we found not as sticky-sweet as with honey. Honey is usually our go-to just based on what we have on hand. Thanks for a fantastic recipe!
Kate
I’m excited you make these often, Claire! I appreciate your review.
Tanya Merritt
These granola bars were great and very easy to make!
Catherine Johnson
I have made your no bake granola bars 2x…delicious, but they crumble…so I eat with a spoon. I want to eat as a bar, not have it fall in my lap on the go. What am I doing wrong? I follow the recipe exactly and have never had any problems with all your other recipes…which I make all the time. I bought your cookbook for all the girls in the family also, never a problem with any recipe but this one.( I used old fashioned oats, maple syrup, coconut shreds chocolate bits, peanut butter and pecans, vanilla and salt. I did not process the oats, everything else I did.)
Thank you Cathy
Kate
Oh no! Did you blitz or chop the mix-ins like it states in step 3? Did you pack it firmly using a cup or anything?
Dea Brayden
On my second batch today. So easy and so yummy! The first one I made just like yours. BIG hit! Made them in an 8×8 and cut them into little bites. This batch for the 2C of mix-ins I used dried cherries, dark choc chips, pistachios, pepitas, almonds, coconut flakes, 1/2tsp vanilla extract, 1/2 tsp almond extract. In the fridge right now. Can’t wait!
Kate
I love to hear that, Dea!
Melanie Glover
Soooo good! I made these with gf quick oats, Enjoy Life chocoate chunks, goji berries, diced dried apricots, and gf rice krispies. I used no nuts pea butter, and honey rather than syrup. They really are fantastic!
Kate
Great to hear, Melanie! I appreciate your review.
Meghan
This is my first time making granola bars and it is a hit. Now we have healthy snacks for my always hungry toddler (who said these are “delicious”!) that are easy to make together. I can always rely on your recipes to be simple and use pantry ingredients. Thank you!
Kate
You’re welcome, Meghan!
Pauline
Could you use glacé cherries? They are moist so wondering if that would impact on storage. Thank you
Kate
I haven’t tried it so I can’t say for sure, sorry!
Sam Goldbrom
I have the fussiest teen who turns his nose up at anything remotely healthy.
Even he has to admit these were good! I am ditching the mid afternoon cookies and having a piece of this with my cup of tea – an absolute winner!
Kate
Great to hear, Sam!
Jackie C.
I did not like these. Too much peanut butter & they were gooy. Also, the taste was off. I followed the recipe to a T. I prefer a more crunchy, drier bar. Sorry.
Kate
I’m sorry you didn’t love these, Jackie. I appreciate your review.
Karen Gardner
Hi Kate – I have made this granola bar recipe many times and we absolutely love it!! So much that I’ve shared it with many friends and family. We have been recently trying to cut down on sugar, so I’m wondering if you have any suggestions for halving the sugar (honey/maple syrup). The one time I tried to cut back, the batter was too crumbly and the bars didn’t stick together. If we cut the honey/syrup in half, can you recommend a good substitute?
We love your blog and cook book! Thanks so much!
Kate
I don’t have an alternative without creating a new recipe, sorry!
Dea Brayden
Karen, in case this helps, yesterday I posted a 5-star review (I don’t see it here yet) with Kate’s version of these using dates and only 2 T of honey. Honey has a higher sugar content than dates, and dates have more fiber, so win-win I think. They are awesome. If the post shows up, I included what I used for mix-ins and also the adjustment I made for the amount of almond butter because of the change to using dates.
Dea Brayden
Mmmm mmm mm! Thanks for this recipe. This is my third time making these. With this batch, I tried the dates. So my mixins were: 1/4 C dark chocolate, 1/4 C raw sunflower seeds, 1/2 C pecans, 1/2 C unsweetened coconut, 1/2 C pepitas. Instead of the 1C of almond butter, I soaked the 12 medjool dates as written, popped them in the food processor with 2T honey and 1 tsp vanilla. After processing, I scooped that into a bowl and mixed in a generous 1/2 C of almond butter. Added all of that to the oatmeal mixture and…Ta dah! Deliciousness!
Stacey Tyburski
Can you use steel cut oats in this recipe? They sound yummy!
Kate
This is best as written. I hope you try it!
Kirsti Marsh
Another great recipe, had to order your book!
Kate
That’s great to hear you loved this recipe, Kirtsi! I hope you love my cookbook.
Susan McCutcheon
These are the best. We keep a pan in the refrigerator. Especially good after a long run. After you have made one or two batches, it’s quite simple to make.
Kate
Great to hear, Susan! I appreciate your review.
Beverly
Can the granola bars be baked?
If so, what are the directions for baking?
thank you.
Beverly
Kate
This isn’t meant to be baked. I hope you try it!
b Hicks
I baked the NO BAKE granola bars and preferred them to the no bake. They are very good. Enjoyed.
Kate
I’m glad it still turned out!
Kelly
These bars are delicious! I made the almond-chocolate chip variation. I like the texture. My son likes a crispy bar – wondering if you think baking them would make them crunchier?
Kate
I recommend this recipe best as written.
Jaclyn
I made a half batch of these (8 bars) for a camping trip using peanut butter and honey in the base, and flaked coconut, dried cherries and mini dark chocolate chips as mix-ins. I followed the instructions exactly and wrapped each bar in parchment paper. I cook a lot and I’m not exaggerating in saying that this is probably one of the most delicious things I’ve ever made. They were rich and sweet, but for me the tart cherries and dark chocolate balanced it perfectly. Super easy too! Only thing I’ll change is that I’m definitely making full batches from here on out. Thanks for the recipe!
Aviva
I make these twice a week! My family gobbles them up for breakfast
Kate
That’s great, Aviva!
linda May young
Hi, they are very tasty but mine did not hold together. I can’t figure out what I did wrong. Any suggestions?
Kate
I’m sorry to hear that. Did you follow the pressing down instrucitons?
linda May young
I did press it down. Just eating it with a spoon. It’s very tasty.
Lin
I always love your recipes Kate! I would like to make the granola bars but I don’t have a food processor. I wonder if I could chop the nuts, etc, with my Vita Mix? Thanks for any suggestion you might have.
Kate
Sure, that may work. Just be careful to not overdo it.
Lori
These bars are absolutely divine! I made mine with almond butter, pecans, shredded coconut and chopped dates. I reduced the sweetener to offset the dates, but included both maple syrup and honey. Soooo delicious! I noticed the recipe on a recent email post – thanks so much for so many great recipes!
Kate
You’re welcome, Lori!
Sally Anne
Stage 5. I found the easiest way to mix was to get my hands in… washed thoroughly first, of course.
I used dark chocolate with orange in my mix-in, yummy!
Also found bars half the size of the recommended 16 were ample.
Definitely best stored in the fridge.
Kate
Thank you for sharing, Sally! Happy to hear you enjoyed these granola bars.
Jennie
I have baked your “Very Best Granola”(aptly named) several times, but was also seeking a portable bar option. These are positively droolworthy, and freeze beautifully. My husband loves them as well. I just prepared a second batch and found myself a little bit shy of one cup of peanut butter; I added a teaspoon or so of coconut oil to help bind them further. Currently chilling in the fridge. Thank you for a nutrient-dense, tasty, versatile and filling no-bake recipe!
Randi Womack
Quote from my hubby-“These are the best ‘healthy’ treats you have made. I used sprouted oats, natural peanut butter, maple syrup, pecans, coconut, dark chocolate, and pepitas. I used my stand mixer which made it easy to mix and rolled them into balls and refrigerated overnight. These are super yummy and will be my go to sweet snack!
Katherine
My family and I have made these bars three times now, and I’m sending recipes to relatives. Thank you for this wonderful and nutritious recipe!
In case anyone wants to try it, I use walnut pieces, almond slices, chia seeds, pumpkin seeds, ground turmeric, and ground ginger for the mix-ins to make these superfood-packed granola bars. I also use raw honey and as natural of peanut butter as I can find.
Kate
You’re welcome, Katherine!
JT
I like that they stick together well but unfortunately, as I keep finding with homemade recipes, they just like sweetened peanut butter – not what I am seeking. The nuts and fruit get lost. But thanks to all the comments- maybe I can find a better blend and try again. I used half hazelnut which might be a sweet too.