Soft and chewy granola bar lovers, your search has ended for a homemade take on the store-bought snack. This quick and easy granola bar recipe yields 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!).
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 provides the chewy texture that I crave in the softer varieties of granola bars.
There are a few key tips to whipping up the best homemade granola bars:
- DON’T underbake the granola. We’re looking for a dark golden color to guarantee the ingredients have bound together.
- DO add in any other preferred mix-ins, such as dried fruits, coconut or crystallized ginger.
- DON’T rush the cooling process. It’s important to allow the bars to cool in the pan for a full 2 hours so that they hold their shape post-slicing.
- DO tell yourself that you’re “only going to eat one granola bar” and then eat three and rationalize the added servings were providing “additional health benefits.” (Been there, done that. 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 snack on soft and chewy granola bars, packaging not included.
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- 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 canola oil
- 2 large egg whites, lightly whisked
- Preheat the oven to 325°F and line 13x9-inch metal baking pan with parchment paper leaving an overhang on the two short sides of 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, vegetable oil and egg whites. Pour the mixture over the oats, stirring until it's well coated.
- 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 the granola for 30 to 35 minutes until dark golden on top. Remove the granola from the oven and allow it to cool in the pan on a wire rack for 2 hours.
- Using the parchment paper overhangs, transfer the granola onto a cutting board and slice it into bars.
- Store the granola bars in an airtight container at room temperature for up to 1 week, or in the freezer for up to 1 month.
- Flaxseed meal is ground up flaxseeds, and it can be purchased in the baking aisle of most major supermarkets. If you can only find whole flaxseeds, grind them to a fine powder in a spice grinder or blender.
- It's important to firmly press the oat mixture into the prepared pan. The more compacted it is, the more likely your bars will retain their shape.
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