Soft, chewy and loaded with mini chocolate chips, these homemade granola bars have been a favorite in my kitchen for more than a decade. They’re an easy make-ahead snack that’s perfect for lunchboxes, snacking on the go and busy mornings.
I originally published this recipe in 2015 and have since updated the photos and added more tips for success.
Table of Contents
Soft and chewy granola bar lovers, this one’s for you. This recipe makes more than a dozen bars jam-packed with toasted oats and almonds, studded with mini chocolate chips and loaded with flaxseed meal (hello, omega-3’s!). But the reason I’ve been making these homemade granola bars for more than a decade? They actually hold together. No crumbling, no falling apart.
If flaxseed meal is sounding like a foreign ingredient in your world, have no fear. It’s simply whole flaxseeds that have been ground into a fine powder, and best of all, it can be purchased at most major supermarkets. Flaxseed meal takes the place of flour in this recipe and helps give the bars the soft, chewy texture I’ve always loved. These bars are sturdy enough to pack in lunchboxes, wrap up for a road trip or, let’s be honest, eat three of while telling yourself you’re only having one. Been there. President of that club.
Ready to kick those store-bought granola bars to the curb? Preheat your oven, grab the oats and get ready to make the best homemade chocolate chip granola bars of your life, packaging not included. And if you love peanut butter as much as I do, don’t miss my recipe for peanut butter granola bars!
- Old-fashioned oats: These give the bars their hearty, chewy texture. I recommend sticking with them rather than quick oats, which are thinner and more finely broken down and can change the texture of the finished bars.
- Sliced almonds: I love the crunch they add, but chopped pecans, walnuts or cashews all work, too. Just make sure the nuts are in small pieces so the mixture packs together tightly and the bars hold their shape.
- Flaxseed meal: This is simply flaxseeds ground into a fine powder. It takes the place of flour in this recipe and helps bind the bars together. I usually buy mine on Amazon, but you can also find it in the baking or natural foods aisle of most supermarkets. Or, grind whole flaxseeds yourself in a high-powered blender.
- Mini chocolate chips: I prefer mini chocolate chips because you get a little chocolate in every bite without adding large chunks that can make the bars harder to slice cleanly. They’re my go-to for everything from these granola bars to my mini banana chocolate chip muffins.
- Brown sugar: Adds sweetness and a hint of caramel flavor while helping the bars stay soft.
- Honey: My favorite natural sweetener and the primary binder that holds everything together. I love the flavor it adds to everything from cottage cheese blueberry muffins and creamy fruit dip to pecan pie bars. Maple syrup works great, too.
- Olive oil: Keeps the bars moist and tender. I originally made this recipe with vegetable oil but have since switched to olive oil. A mild olive oil works best so it doesn’t overpower the other flavors. Melted and slightly cooled coconut oil works, too.
- Egg whites: Help bind everything together so the bars hold their shape once baked and cooled.
Can I make these gluten-free? Absolutely! For gluten-free granola bars, use certified gluten-free oats and double-check that your remaining ingredients are certified gluten-free.
Toast the oats and almonds. This is my not-so-secret step for extra-flavorful homemade granola bars. Let them cool completely before stirring in the flaxseed meal and mini chocolate chips. Don’t rush the cooling here or the warm oats can melt the chocolate chips.
Mix the wet ingredients, then combine everything. Stir really well, scraping all the way to the bottom of the bowl so there aren’t any dry pockets hiding underneath. You want every oat and almond coated because that sticky mixture is what helps everything bind together as the bars bake.
Press and bake. You’ll need a 13×9-inch metal baking pan for this recipe. Line it with parchment paper, spray it with cooking spray, then add the granola mixture and press it into an even layer. Bake until dark golden on top.
Success tip: Color is your best cue for doneness here. Don’t pull the bars while they’re still pale; you’re looking for a deep golden color to ensure they’ve had enough time to bake and set.
Cool completely before slicing. Trust me, this is not the time to sneak a warm granola bar from the pan! The bars need time to set as they cool, which can take about 2 hours. Cutting them while they’re still warm can cause them to crumble.
My #1 Tip for Granola Bars That Hold Their Shape
Pack the mixture firmly into the pan. You can do this with wet hands or a flat spatula. Press everything into a tight, even layer, paying extra attention to the corners and edges. You want the mixture to feel compact, not like granola that’s simply been spread across the pan.
The more tightly packed it is before baking, the better the bars will hold together once cooled and sliced.
One of my favorite things about homemade granola bars is how easy they are to customize. Don’t be afraid to swap in your preferred mix-ins, from dried cranberries and raisins to shredded coconut and chopped crystallized ginger.
Just keep the overall amount of mix-ins about the same so you don’t throw off the balance of the recipe and end up with bars that crumble.
FAQs
The two biggest culprits are not packing the mixture firmly enough into the pan and slicing the bars before they’ve cooled completely. Really press the mixture into a tight, compact layer before baking, then let the bars cool completely in the pan before slicing. I know it’s tempting to sneak one while they’re warm, but patience pays off here!
While I haven’t tested this substitution myself, ground oats should work in place of the flaxseed meal. You can make your own by pulsing old-fashioned oats in a food processor or high-powered blender until finely ground. For the best results, though, I recommend sticking with flaxseed meal.
Absolutely! Once completely cooled, wrap the bars individually and store them in an airtight container or freezer bag for up to 1 month. Let them thaw at room temperature before enjoying.
I love keeping a batch of these chocolate chip granola bars on hand for school lunches. They’re easy to make ahead, easy to tuck into a lunchbox and, most importantly, actually get eaten. Find even more kid-approved inspiration in my School Lunch Ideas guide.
Ingredients
- 2 1/2 cups old-fashioned oats
- 1/2 cup sliced almonds
- 1/2 cup flaxseed meal (See Kelly’s Notes)
- 1 cup mini chocolate chips
- 2 Tablespoons packed light brown sugar
- 1/2 teaspoon salt
- 1/2 cup honey
- 1/2 cup olive oil
- 2 large egg whites, lightly whisked
Instructions
- Preheat the oven to 325°F and line 13×9-inch metal baking pan with parchment paper leaving an overhang on the two longer sides of the pan. Spray the parchment paper with cooking spray.
- Spread the oats and almonds on an unlined baking sheet. Bake them for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the oats and almonds to a large bowl and let them cool completely. Once cooled, stir in the flaxseed meal and mini chocolate chips.
- In a separate medium bowl, whisk together the brown sugar, salt, honey, olive oil and egg whites. Pour the mixture over the oats, stirring until combined.
- Transfer the mixture to the prepared pan, and using wet hands or a flat spatula, firmly press it into even layer. (See Kelly’s Notes.)
- Bake until dark golden on top, 30 to 35 minutes. Remove the pan from the oven and allow the bars to cool completely in the pan before using the parchment paper overhands to transfer the sheet of granola onto a cutting board.
- Slice the granola into bars and serve.
Kelly’s Notes
- Flaxseed meal: This is simply flaxseeds ground into a fine powder. You can find it in the baking or natural foods aisle of most supermarkets. If you can only find whole flaxseeds, grind them into a fine powder in a spice grinder or high-powered blender.
- Pack it down: Firmly press the granola mixture into the pan. The more compact the mixture is, the better the bars will hold their shape once cooled and sliced.
- Don’t underbake: Look for a dark golden color across the top rather than relying solely on the timer.
- Cool completely: Let the bars cool completely in the pan before slicing. This can take about 2 hours and is key to helping them hold their shape.
- To store: Once completely cooled, store the granola bars in an airtight container at room temperature for up to 1 week. I like to place parchment or wax paper between layers to keep them from sticking together.
- To freeze: Once completely cooled, wrap the bars individually in plastic wrap, then place them in a freezer-safe bag or airtight container. Freeze for up to 1 month. Thaw at room temperature before serving.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Technique inspired by Good Housekeeping. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
these were awesome but needs more sugar
Feel free to up the sugar!
I made these the other day and they are delicious. I pressed as hard as I could and let them cook the right 2 hours but I may not have cooked them long enough because they are not staying together. I can’t wait to try them again.
I’m so glad you enjoyed the recipe, Teresa! It’s also important to firmly press the granola mixture into the prepared pan. The more you compact it before baking, the more likely your bars will retain their shape. I look forward to reading your results next time! :)
Can i use coconut oil in place of canola oil?
That works!
I make these all the time, they are SO GOOD. I can’t wait to try your peanut butter version!
I hope you enjoy the peanut butter version just as much, Jane!
Hi Ms. Kelly, i love the oatmeal bars,although they were a bit crumbly. I noticed it was a bit watery before i baked it. Maybe I’ll reduce the honey. They’re so yummy even without almonds. I added 1 teaspoon of cinnamon powder,coz i love cinnamon and it worked..Thanks a lot..
So glad you enjoyed the recipe, Julie!
hi! I can’t find flaxseed meal. How can I substitute it? Thank you and greats from Buenos Aires, Argentina
Hi there, Laura! You can use ground up oatmeal in place of the flaxseed meal. Hope that helps!
Hello Kelly! Muy bars turns too crumbly! Help me!
Hi Laura – If it’s very humid where you are, that could contribute to the bars not setting up firmly. You’ll also want to make sure that you firmly press the oat mixture into the prepared pan and bake them for the designated time. Hope that helps!
Can I use the whole egg instead of just the egg whites?
I’ve never tried that, Suzanne, so I’m not sure!
The best granola bars EVER! I make a batch of these every week. Mine turn out perfect every time. My husband and kids LOVE them. Thank you for the recipe!
Loving hearing this, Jen! Thrilled you’ve been enjoying the recipe! :)
I’ve made these bars several times and my teenage kids love them! They don’t eat store bought granola bars at all but I make these and they are gone in days – they take them to school to share with friends. I don’t use the almonds because my son doesn’t like them but I do add dried cranberries. I love them too! It’s a great recipe
Woohoo! This is what I love to hear, Jenny :)
My daughter is allergic to eggs. Can you please suggest a substitute for the eggs. would love to try these granola bars. sound delicious.
Hi Amita! I’ve never tried making this recipe with an egg substitute. I’ve researched alternatives and you can apparently purchase vegan “eggs,” however I’ve never tried these so I can’t say with certainty if they will work. Please let me know if you give it a try!
You can actually make an egg substitute with flaxseed meal. You mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for 5-10 mins.