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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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 canola oil
- 2 large egg whites, lightly whisked
Instructions
- 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.
Kelly’s Notes:
- 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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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.
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!