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:
- 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.
-
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).
-
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.
-
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.
-
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.
-
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. 
Hayley
I NEED these! Lately I’ve been getting into bags of skittles and oreos when I feel I want a sweet thing. I’ve definitely been craving a healthy treat so these are now on my to-do list – if not today, then tomorrow morning. Can’t wait to see more recipes from you, Kate! I look forward to reading ALL of them and salivating over your gorgeous photographs, even if it’s a recipe I can’t eat (allergic to dairy) I do turn to your website to brighten up my day in these dark times :)
Kate
Yes, these need to be on your list! Or my new chocolate peanut butter bars :) Always be sure to check out my recipe notes for non-dairy alternatives for those recipes. I provide them when I can!
DEBRA SILBERT
Thank you!! As a 59 year-old woman who raised four kids on Hamburger Helper and crock-pot meals, I’m so appreciating and looking forward to your recipes to help me get better at cooking. I just wished I loved it. LOL. Your recipes are inspiring and get me excited to try them.
Kate
I hope you enjoy this one, Debra!
Ann Miller
Kate, you are almost always my “go-to” for recipes. Your website is easy to follow – so well organized – and I always appreciate the variations and extra suggestions at the end.
During this time of staying close to home, it is comforting to go to a familiar place and find recipes that I can use to make my grocery list for delivery from my local food co-op. I also listen to public radio; your “voice” gives me the same sort of comfort as my favorite show hosts.
Last night I made minestrone soup and anything goes kale salad. Tonight it will be chana masala. This is an especially good time to eat healthy. Thank you so much for helping us do that!
Kate
Thank you, Ann! That’s so kind and nice to hear. :) I’m doing my best to bring more delicious recipes during this time.
Dionne Prescod
Thanks for the vegan part. Much appreciated!
lis
Definitely making these this week!! I’m allergic to cinnamon – do you think nutmeg would be a good substitute? Or some brown sugar or cloves or something else?
Kate
Hi Lis! Nutmeg can be overpowering sometimes. I would suggest adding your favorite warming spice instead of the cinnamon. What do you typically use?
Christine
Delicious and sooooo easy to make. Perfect before a workout.
Kathleen Clark
Thanks for sending your recipe for easy no-bake granola bars along to us today, Kate. After a morning of related bad news and awash with sadness, it gave me the impetus to close up my work files and do something else for a time. I made them–the bare bones version given a lack of potential mix-ins. Ate a few with a cup of Earl Grey. Shared a little granola piece with my cat (who loved it). An unexpectedly nice hour in this time of plague. I hope you and your family are well.
★★★★★
Kate
I’m happy you were able to enjoy these, Kathleen! Thanks for sharing. I’m happy they were able to brighten your day!
Elizabeth Phelan
You (just) asked, so I’m tellin’: Can you come up w/ a bran muffin worth eating? I make one from America’s Test Kitchen that is just O.K.
It calls for All-Bran Original but I recently tried Bran Buds & like the nubby texture better. It would be nice if it could be veganized, but consider that optional!
Thanks for today’s post. I sent it to my large child in CA; it’s something he can make!
He told me Oxo is having a 20% off sale; he asked what he should buy. (I learned that he has more than I do— go figure!)
Elizabeth in Chapel Hill
Kate
I did ask, so thank you for your request! I will add it to my list, Elizabeth. Thanks for your comment!
Sin Yee
On the ‘change it up’ option using the medjool dates, is it meant to replace the half cup of honey or is it an additional? Thanks. Love your recipes.
Kate
Hi Sin! You will mostly replace the other sweetener, but add 2 tablespoons of the other sweetener when you process it.
Liz
Could you use tahini instead of nut butter?
Kate
That’s an interesting thought! I haven’t tried it but would be interested. Sometimes it isn’t quite as thick so may not provide the same result. Let me know if you try it!
Lisa
Love the date version. Adding a little prune is also good.
I’ve found another recipe that has a yummy topping 1/3 cup of coconut oil (melted), 1/3 cup of sifted cocoa and 1/3 of maple syrup. Drizzle over the top. Refrigerate until hard. Keep in airtight container in fridge.
yves
hi Kate,
I was busy surfing, looking at what desert I could make for tonight…then, I received an email from you today with this recipe…PERFECT. It didn’t take long to put together, covered it with plastic wrap and stuck it in the fridge. Well let me tell you, it is absolutely delicious! I made it with fresh maple syrup, coconut, almonds, sunflower seeds, dried cranberry, and a few chocolate chips. Thank you so much for the work you do. so far, I’ve made about a dozen of your recipes and every single one has been outstanding. Stay safe and keep up the good work.
★★★★★
Kate
These would be a great dessert too, Yves. Thanks for sharing what you added!
Linda Shukri
Sounds like a great recipe! I always buy organic granola bars in the store for my husband. This recipe would make it all the more nutritious when I know exactly what’s in it. :-) Thanks!
Kate
You’re welcome! I hope you both love it, Linda.
Maddie
Made these and so easy and delish. Definitely a repeat recipe
★★★★★
Renee
I’ve made several batches of these from your previous recipes, and they have been a great snack.
The first time I made them, I found that they were disappearing too quickly, so I started taking Tablespoon sized serves and shaping them into little cookies with wet hands. A two cookies serve makes a good sized snack for me.
I’ve tried making them with (homemade) macadamia nut and cashew nut butters, but found the flavours get lost in among the other ingredients- so cheaper peanut butter is a good option.
I would like to try and reduce the honey, but haven’t tried yet. I wonder if some could be substituted with egg (and then baked of course). If I try, I’ll report back.
Kate
Thanks for sharing you have tried different recipes of my granola bars and your experience, I appreciate it!
Jessie Welton
Thanks for posting recipes made with basic ingredients during this crazy time! I made mine with dried cranberries and coconut flakes!
★★★★★
Kelly
Excited to make this using many items that are already in the pantry. Loving recipes like this lately that are fun and not too hard on the brain. Would love to see similar recipes in the way that these are good alternatives to the junky snacks sitting around.
Kate
Thanks for your comment, Kelly! Noted on your request. :) We will see if I come up with something.
Chuck Matthews
Thanks for another great recipe! I’ll start making this year round. Also, since it is no-bake, it’s a great recipe for those living in hurricane areas.
★★★★★
Kate
I hope you love them at all times during the year, Chuck! Thank you for your comment and review.
Ronnie
Kate,
Thank you for posting really useful recipes and recipe collections during this stay at home time. Your food tastes like home to me…
Kate
You’re welcome, Ronnie!
Lori
Your recipes are great! Can’t wait to try this! I find that all pepitas/pumpkin seeds come from China. Has anyone found any other source?
Kate
Thanks Lori! That’s surprising. I honestly haven’t been paying attention to where my pepitas come from. Hope another commenter will have more input!
Tina
I bought some at Trader Joe’s. Their origin is Mexico/Guatemala.
Lori
Thanks Tina! I’ll check them out!
jb
I get mine from Trader Joe’s. It does not say made in China (or anywhere for that matter), just sold and distributed by Trader Joes, CA. I assume if it was produced in China it would have to say so, but I’m not sure!
Tina
Just made a batch and I’m eating one now–they are delicious! I made mine with almond butter, maple syrup, sliced almonds, pepitas, shredded coconut, dried apricots and one large chopped up Medjool date. Kate, I’ve been cooking from your website and cookbook for months (I found your website last fall when I stopped eating cane sugar and wanted sweet treats made without sugar) and so many of your recipes are now staples for me. Your work and ingenuity is appreciated!
★★★★★
Kate
Thank you for letting me know, Tina! I’m excited you made a version of these and are enjoying so many recipes from the blog and cookbook. I appreciate your support!.
Maria
These were amazing!!! Made them with pecans, sunflower seeds, shredded coconut, mini semisweet chocolate chips, maple syrup and almond butter. The whole family loved them. Thanks so much for sharing :)
★★★★★
Emily
Very excited to make these! Was just curious how you think puffed rice/quinoa would work either as a mixin or to replace some of the oats?
Kate
Thanks, Emily! I haven’t tried to be sure, but I think either would work! The extra crunch might be nice. Please report back if you try.
corinne
Thank you!! I have been trying for years to make the perfect bar. These are the ones! The key is making all the ingredients the same size and also the amount of moisture. They maintain their shape perfectly!
My family sends big hugs your way!!!
★★★★★
Jyllea
These are INCREDIBLE! I’ve tried other granola bar recipes and they’ve all been a disaster, but these ones turned out even better than I could have imagined. I’ll be making these a staple in my house! I especially love how flexible and customizable the recipe is. Thanks so much for this!!
★★★★★
Kate
That’s great, Jyllea! Thanks for commenting. I’m excited these will be a staple for you.
Janine Barclay
I make a lot of healthy treats and this is one of the best I have tried. I think partly because it has more sweetener in it than I usually use (maple syrup). Definitely making this again.
★★★★★
Karen Reigh
Morning Kate! I was wondering if I could use almond flour in place of the oats. BTW LOVE your cookbook!! Always receive compliments when I make a dish from it for family gatherings!
Kate
Hi Karen, thank you!! So glad to hear you’re loving the book. I’m sorry, I don’t think almond flour would work. The oats absorb some of the moisture, which helps everything stick together. I don’t think almond flour would behave the same way.
julie
hi, made this yesterday, desperate for something different from biscuits! we have resisted them for 16 hours in the fridge..just,literally,hubby and myself just ate two each witha cuppa, fantastic will definitely be making again and again..thankyou:)
★★★★★
Kate
You’re welcome, Julie! I’m happy you and your husband loved them. Thanks for your comment and review.
Giovonne
These are great! The perfect little treat for my post-lunch sweet tooth!
★★★★★
Eve
I made these today with coconut, dried cranberries, raisins, sunflower and pumpkin seeds and I used chunky natural peanut butter. They turned out great. My son said they need more nuts, so I’ll be making them again and will add almonds.
Thanks for another great recipe!!
★★★★★
Kate
Sounds delicious, Eve! Thank you for sharing.
Tania
I want to jump on the bandwagon to thank you! I am in NYC, and your recipes are really keeping me and my family sane and nourished right now. I’ve been making your veggie chili and berry lemon loaf on repeat (I even left one on a neighbors stoop), and last night I whipped these up with almonds, walnuts, coconut and choclate chips and they are the perfect breakfast or afternoon snack with a cup of tea.
★★★★★
Emily
Such an easy, straightforward recipe! Highly recommended. These have been really nice to have on hand as a hearty pregnancy snack. For mix-ins, I used toasted sunflower seeds, golden raisins, roasted unsalted almonds, and dark chocolate chunks. SO GOOD! If you want to take these to the next level, I recommend using homemade peanut butter, which has incredible flavor. In case you’ve never tried your hand at homemade peanut butter, it couldn’t be easier. Just dump a jar of roasted unsalted peanuts in a food processor with a pinch or two of salt and process until creamy– if you’re feeling wild, add in a sprinkle of cinnamon or a drizzle of honey.
★★★★★
Jean
I am in love with these! Just what I needed. Thanks for the receipe.
Abby
I have been wanting to try my hand at a homemade granola bar for some time, and this was the perfect chance! I used almonds, pecans, and a touch of chocolate and they turned out delicious. Thank you for the tip to blitz the oats for a smoother texture- absolutely wonderful!
★★★★★
Mary
We LOVE the flavor and the ease of making these granola bars! Thank you Kate!! I would love some help…After refrigerating them overnight, they are very dry and crumbly? Did I use too many oats? I used regular peanut butter, quick oats, maple syrup, coconut flakes, chopped almonds, chopped raisins, mini choc chips. I measured carefully, and chopped the ingredients to pinkynail size and I packed everything down with the bottom of a glass jar! :(
Thanks for the help. Mary (We are having no problem eating them with a spoon while we wait for your help! ;))
★★★★★
Kate
Hey Mary! I’m glad to hear the bars taste good, but sorry to hear that they are falling apart. Do you remember roughly how much coconut flakes you added? In hindsight, I’m wondering if using a substantial amount of coconut could dry out the mixture (coconut flour does that to baked goods). I’ve used at least 1/2 cup coconut with no problem, though. If that’s not it, I think you had too much oats in the mix somehow.
Kate
Hi Kate.
I love your recipes! I have two questions about these. Are sorghum or molasses too strong of a flavor? Why don’t steel cut oats work? That’s all I have right now, but I can get regular the next time I venture out if I need to.
Kate
Hey Kate! Sorgum or molasses should work in theory. They will impart much stronger flavor than honey or maple syrup. If you think you’ll appreciate that, go for it. I’m afraid steel-cut oats will never soften enough to be palatable in this recipe.
Olivia
Thank you!
I made these today and was very excited for a new homemade granola recipe idea :)
I just pulled them out of the fridge and cut into slices. They’ve set very well! I just tried some and the taste of peanut butter is quite overpowering… I do LOVE peanut butter but I can tell it’s a bit too much. I tried to follow the measurements exactly – could I perhaps add more oats next time to even out the taste? Otherwise, they’re really nice!I will make them again for sure.
Thanks!
Olivia
Kate
Hi Olivia! The flavors in the bars develop over a couple of days, so I hope you don’t find the peanut butter overwhelming when you try one tomorrow. If you add more oats, the mixture might become too dry to stick together. You could replace some of the nut butter with more sweetener, but then of course your bars will be more sweet.
Brynna
I just made this for my online cooking class and it was amazing! Really enjoyed all of the tips you gave along with easy step by step. Also, it really helped that this included at home ingredients.
★★★★★
Wendy C
I made these a couple of days ago but just cut them today. They are 1.) super easy to make and 2.) delicious. I made the cranberry orange with cashew butter. So good! I admit that I do have a sweet tooth so I was a little skeptical if I would like them. Yep! They are amazing and the perfect sweetness.Can’t wait to try different varieties.
★★★★★
Katherine Sebastian
Thank you for this recipe! I made them with peanut butter and the recommended amount of mix-ins but they were so crumbly I couldn’t eat them without falling apart – any idea what I can do next time to help them hold together? They were very tasty but seemed too dry maybe? I rested in fridge for >24 hours
Kate
Hi Katherine! I’m sorry to hear that. It sounds like you used a bit too much oats. Hope your next batch turns out perfectly.
Carmel Lumley
Totally excellent!!!!!!!! You’re a star, Kate :)
Carm
Julia
This was a great homemade granola bar recipe! Very easy and ready in an hour. It was also a great way to use up trail mix. I added dried apricot, dried figs, dried cranberries, and Reece’s Pieces (no chocolate chips, but there was on sale Easter candy at my local store). I used honey and a combination of peanut butter and almond butter. Would recommend this recipe if you have any nuts / dried fruit you want to use up!
★★★★★
Carol
Your recipes look amazing and I am excited to try this one. For a chewy granola bar (like the Quaker ones) which type of granola would you recommend? Would I also need to add extra honey or maple syrup? Thanks!
Kate
Hi Carol! See the post for recommendations. Old-fashioned oats lend a more chewy texture. :)
Rima
OMG these are so easy to make and so tasty. I keep them in the freezer, ready whenever I need a quick snack. They fill me up, too – so much better than granola bars or energy bites that have the same number of calories. Thanks!
★★★★★
Janet
Would it be ok to put some rice krispies as part of the 2 cup of mixings. This recipe sounds delicious.
Kate
I hope you love it!
Lisa Strader
My favorite granola bar recipe! I’d already been doing a mix-n-match version of an older recipe, but I’m happy that you made the variations version official! Just whipped up a batch with almonds, walnuts, dried cranberries and dried blueberries. With enough chocolate, they are also a delicious gluten-free vegan dessert— as we discovered last summer when trying to brainstorm good desserts to accommodate those two diets!
★★★★★
Kate
Yes! I love it, Lisa. Thank you for sharing.
Caroline
I made this a few hours ago, and it is so delicious. And so easy to make. Instead of the honey I used silan (100% date syrup). Obviously we couldn’t wait overnight, so after an hour we had our first taste, and second, and third.
Thank you so much.
★★★★★
Hannah
These were delicious! I love them – such a simple recipe too! 10/10 definitely recommend, I used raisins and mixed nuts in mine
★★★★★
Julie
Hi Kate, I made these a couple of weeks ago they were fabulous! Came to make more today, forgetting I was low on honey and peanut butter, I’ve used up what I had but its not sticking together, could I use thick cut marmalade to try and bind it? It’s not shopping day until Wednesday :) thank you.
★★★★★
Kate
Hi Julie! I’m so glad you like these bars. I’m assuming you’re out of maple syrup or other nut butters? Those would be my top choices, but sure, I think marmalade would work! Please report back with your results!
julie
Hi kate, it worked! my squares were a little sticky and a bit more crumbly but they are delicious, I left them to set one more day,we tried them after dinner this evening, they taste fabulous, with a tinge of bitterness from the marmalade, next time I will make sure I have enough ingredients! maple syrup is a new one for me I’ve always thought it was unhealthy? agave syrup is something I have used in the past because I read it was healthier? oh well thankyou again, making your banana bread tomorrow:)
★★★★★
Kate
I’m happy you loved them, Julie!
Vi
Hi Kate
I have lot of crumbs of weetbix left and no one wants to eat them . Can I use them in making these bars ?
Kate
Hi Vi, I don’t know if that would work. Sorry! My assumption based on them being processed it wouldn’t provide the best result.
julie
lady with the weetabix crumbs….I used three smashed weetabix to make crumble..it was very crumbly..but with other ingredients to bind them it might work..
Michele Y
Not good because they are dangerously delicious . I chopped unsalted mixed nuts baNana chips, oats, dark chocolate chips and peanut butter with honey..it’s like you can’t taste the individual ingredients they all blend deliciously HARD TO EAT JUST ONE
★★★★★
Sarah Humiston
Thank you so much for this recipe. I made them tonight and my husband couldn’t gush enough about how much he loves them. My one year old and I loved them too. I’ve been cooking things from your blog for a while and it is by far my favorite go to for recipes. I don’t think we have cooked one thing from here that we didn’t love. Thank you!
★★★★★
Tamryn
Hi Kate
I replaced did the dates option and the bars are very crumbly and not holding their shape.
Should I have added more of some other liquid?
Thanks
Kate
I’m sorry to hear that! I have made these bars with the date option and it turned out well. I think you need a small amount more maple syrup or nut butter to hold them together.
Amanda MacDonald
Love this recipe! Have made it almost a dozen times now. Doubles well. I have used a variety of fix ins, natural peanut butter and regular peanut butter. Always turns out and quick to make. A crowd pleaser and perfect with a cup of coffee or tea to satisfy my sweet cravings mid afternoon:-)
★★★★★
Janine Barclay
These are just the best! So easy and great for the summer when you don’t want to turn your oven on. These are my go to and tomorrow I am taking them to work for my co workers. So nice to have a treat which is actually healthy. I love your recipes, I have yet to try something that isn’t good. Thanks so much for these Kate.
★★★★★
Brigitte
I have made these twice now. Once with dates and once with honey. Both times I tried different add-ins. They are amazing! I have a 3 week old baby that wants to nurse all day long and two other kids to keep up with. These are the perfect snack to get me through the day even when I don’t have time to eat well. The best part is they come together in no time at all. Thanks for this awesome recipe.
Carrie
Wonderful recipe! Definitely a keeper. The type of bar my husband enjoys most. I used pecans, pumpkin and sunflower seeds, coconut flakes, hemp seeds, and a few raw cacao nibs. My peanut was organic Santa Cruz chunky. I deceased the maple syrup to 1/3 cup. My pecans are chopped small; I did not run the seeds through my chopper. My bars are slightly crumbly. Is it my choice in natural peanut butter or the slight decrease in maple syrup? Perhaps a combination of both. Thank you.
★★★★★
Kate
Hi Carrie! Likely your combination, sorry!
Maegan
These are fire! And that is coming from someone who does not gravitate towards granola bars. Yum!
★★★★★
Diana Poll Soriano Philogene
Good day ,
I love your receipts, i would like to know how long may they last ?
Thanks
Kate
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.
Carrol
These are absolutely delicious! its heavenly actually i’m currently eating clean and wondered what healthy snacks i can incorporate into my routine i’m so glad I found this recipe. Anyways I’m from Sri lanka and I made variations with whatever I could find at home, I used coconut treacle instead of honey and used toasted coconut flakes, toasted sesame seeds and chopped pecans.
it was the yummiest granola bar i’ve ever had.
it didn’t last 2 days in my house my entire family loved it.
thank you for your recipes.
★★★★★
Laura Satcher
made these and the granola recipe. Yum. Very addictive . Good to find a homemade recipe so it costs less and I know what it is made of. I’ve made granola in the past and I think it lacked the salt in these- it really helps enhance the flavor. Thanks for sharing your yummy recipes and cute pictures of Cookie.
★★★★★
Bettina
We made these bars with dried cherries, raisins, dessicated coconut, pecans with peanut butter for binding. Delish! Thank you for the wonderful recipe.
★★★★★
Kate
I’m glad you loved them! Thanks for sharing how you made these.
Barrie
The batter tastes awesome, and I can’t wait to try them later today or tomorrow! Thanks for a GERD friendly recipe.
★★★★★
Brigid
These are so good – I had to hold off making a second batch because the first batch were eaten far too quickly. I used a combination of walnuts, pepitas, dark chocolate and cranberries. While I loved the bars the first time, they were a bit too sweet for me (possibly because the chocolate and cranberries added sweetness), so I cut the honey down to 3/8 c. this time – having already tasted a spoonful, I think this was the right approach for me.
Carky
Going camping this weekend and these will be a great treat! Made mine with peanut butter, almonds, cashews, and chocolate chips. I’m excited to portion them out and wrap them, so I can stop grazing from the pan. :)
★★★★★
Aarzoo
Thank you Kate!!! This turned out so good and I am eating it write now. If you don’t know I am a 12 – year old Indian girl and I can make this recipe because it is so easy and I think 8+ kids(have to be a parent in the kitchen also),tweens,teens and adult can also make it from my experience.again THANK YOU KATEEE!!! and say HI and THANK YOU to COOKIE from me also.
Jodi
Hello! You have some fantastic recipes on here that I am looking forward to try! However, my doctor has recommended I go sugar free and gluten free for 2-weeks. Any tips or ideas? This is so overwhelming to me! Thank you! :)
Kate
Hi Jodi! I’m not sure on your specific needs and direction from your doctor, but I have lots of gluten free recipes and typically provide options on how to make gluten free in the notes section of the recipes. Good luck!
Carmen Rising
I’ve made so many recipes on your blog and decided it was time for a comment! I absolutely loved these granola bars and have been munching on them all week! I have a tree nut allergy and find store-bought granola bars very limiting and so I rarely eat them! But, I made these with peanut butter and pumpkin seeds and mixed in some dried cranberries – definitely always making my own from now on. They are so filling and tasty – truly the perfect snack. Even boyfriend approved! Thank you for this!
Pam
I have made these twice now, they are fabulous! I used pepitas, dried cranberries and peanut butter. Huge compliments from the family, son in law and grandkids devoured them! Thanks so much for the recipe! Your cook book is my go to these days! Healthy AND delicious Thank you!
★★★★★
Kate
I’m happy to hear that, Pam! Thanks for the comment and review.
kashish food
Thanks for the vegan part. Much appreciated!
★★★★★
Morgan
First, this is my go to website for recipes and I’m obsessed with the cookbook! These granola bars are yummy but way too sweet for me. My kids love that the granola bars taste like cookies, but I think I’ll cut the honey/maple syrup by at least half next time. Also, our peanut butter (Spread the Love) is a little on the thin side, so I added an extra half cup of oats to try to cut the sweetness but they’re still too sweet for me. If you want dessert, this is the granola bar for you.
★★★★★
Lara
I add flaxseed (1 cup) and use these as lactation granola bars. They’re delicious!! Any chance off a gnocchi recipe?
★★★★★
Kate
I’m glad you love them, Lara! I don’t have a gnocchi recipe yet. Sorry!
Jacqueline
Hi there, love these they are scrummy thank you. One little query do you do a calorie break down for your recipes please, as I cannot seem to see one. Thank you
★★★★★
Meredith
I made them per your instructions and they were quite crumbly, probably because I didn’t tamp them down enough. Second batch I made in a mini muffin pan, lined with baking cups. No need to cut or wrap bars.
★★★★
Nicole
Decadent! For the mix-ins, I used 1 cup ginger candies and 1 cup walnuts. I made two batches to take on vacation and they were the hit. So yummy – thank you!
★★★★★
Alwyn
Is it safe to eat Raw oats? without baking or soaking in water?
Kate
Hi Alwyn, it is safe, because old-fashioned and quick-cooking oats are steamed as they are rolled flat. The steam kills any pathogens, to my understanding.
Marla
Delicious!! Filling, satisfying and just the right amount of sweet. I’ll be making these on repeat. Your recipes are always a hit. Everything I’ve made, we like. Thank you!!
★★★★★
Adina
Finally leaving a review on these amazing granola bars! Since my partner and I have been staying home, I’ve made these bars every 2-3 weeks to keep us with a constant supply. They are the perfect snack for working from home, when you just need something healthy, tasty and filling. I usually make mine with chocolate chips, almonds, pepitas, cranberries and almond butter. Pulsing these in the food processor is so easy, and makes this recipe come together in about a 1/2 hour. I seriously love these granola bars, thank you Kate!
★★★★★
Kate
I’m happy to hear that, Adina! Thank you for sharing.
Charlotte
Hi! I’ve had issues with honey and Maple syrup not holding granola bars together very well in the past… have you had the same issue with these granola bars? If so do you think rice syrup would hold them together better? Thx!
Kate
Hi! These hold together nicely and work well. The key is to pack them per my instructions and get the ratios just right. Let me know if you try them!
Janene
My oven is broken so I made the pecan, orange zest option but used golden raisins instead of cranberries and added some crushed dark Lindt chocolate.
So easy to make and delicious..It’s not going to last long..
Thank you for the inspo
★★★★★
Eva
Made these today, and they are DELICIOUS! I put cacao in mine to make them chocolaty… yum, yum, yum!!! Thanks, Kate!
★★★★★
Kate
Your’e welcome, Eva! I love how you got creative. I may need to try!
Toni
This recipe is really good. Thank you.
★★★★★
Emma Darragh
These are amazing! I love the versatility of the mix-in options – I just used 2 cups of random nuts, dried fruits, etc that I had in my pantry. Thanks for the easy grab-and-go granola bar recipe!
SAM
These granola bars are absolutely delectable! Made a batch today, and they came out PERFECT!
Loved them, Kate :)
★★★★★
Kate
I’m excited they were perfect for you! Thank you for sharing, Sam.
Donna
I love your cook book and I have been looking up your recipes from your cookbook on your site to look up calories and serving suggestions and I can not find some of the recipes on your site and I am looking for the Trail Mix Granola Bites calories and serving size. Can you please tell me the calories and serving suggestions. Thanks for a great cookbook!
Diana
Looks delicious
Can’t wait to try it out!
ur Recipes r AMAZING
Paula
These no bake granola bars are great! Easy to make, lots of mix in options, and filling.
★★★★★
Sarah
This granola bars recipe is the best I’ve made! Exquisite, thanks for sharing I made a tray and in two hours was gone.
★★★★★
M Miller
the no bake granola bars are a family and friends favourite. All ages enjoy them and I have been asked to make them many times. An easy snack or great for breakfast
★★★★★
Kate
I’m happy you love them, M! Thank you for taking the time to review.
Tracy
Just made these today and they are a winner.. I didn’t have peanut butter so I used an over ripe mashed banana along with pumpkin seeds, sesame seeds, walnuts, almonds and chocolate chips and they’re packed with flavour.
Thanks so much for a great recipe
★★★★★
Sienna
For the bars that are in the main image… what type of nut butter did you use? And since the bars aren’t baked, how do they get their nice golden colour as shown in the photo?
Thanks, Sienna :)
Kate
Hi Sienna! The images are the exact recipe in the instructions, using the first nut butter I listed – peanut butter.
Nichole
These are delicious (but I don’t think I’ve made a Cookie and Kate recipe yet that hasn’t been)! I used slivered almonds, shredded coconut, pecans, pumpkin seeds, ground flax seed, and dried cranberries; a mixture of almond butter and sunflower seed butter; and about half date paste and half maple syrup. I did have to add more oats than was called for. I thought the mixture was pretty sticky, but it firmed up nicely in the fridge. Great snack while breastfeeding!
Felicity Mason
Hi I’m Felicity. I’m definitely going to try these but I want to use granola muesli instead of oats and I’m going to let you know how they turn out!
Patricia
The best granola bars I ever tasted. I used nut and seed butter to finish it and completed the amount with smooth peanut butter. Add inns were almonds,hazelnuts, pecans and walnuts,sunflower seeds ,coconut , dried blueberries and mangoes
★★★★★
Grainne. C
Haven’t made them yet, but would just butter be okay? I’m not sure I’ll be able to go to the shop for the next few days.
Kate
Hi Grainne! You will want the nut butter to help hold this together.
ThaoNguyen
So good<3
Catherine
Made these with almond butter, pecans, coconut, mini chocolate chips and chia seeds (bascially just used what I had on hand!) and they were delicious, everyone in the family loved them. One downside was they were very crumbly. Any suggestion for how to get them to hold shape and stick together better? Would love to make them more portable. Thank you for all the recipes!!
★★★★★
Kate
Hi Catherine! I’m sorry these fell apart for you. Did you blitz them and pack them down firmly?
Catherine Mennenga
Yes, but could probably press down more firmly next time. Stuck them in the freezer and that helped. They are a big hit, so will make them again!
Erin
Thank you again for another great recipe! My whole family loved these granola bars. I always appreciate the versatility of your recipes, that’s what keeps me coming back again and again!!
★★★★★
Kate
How kind, Erin! Thanks so much for making this granola bar recipe and for your review.
Doug
Can’t wait till tomorrow morning to try them.Your website and cookbook are great.
★★★★★
Lia
this bars are awesome.I’ve made them few hours ago and left them to chill in the fridge,all i was thinking durings this time is that i really wanna try one. When finally the moment arrived, the texture is really nice and smooth and the taste is a burst of flavours and really sweet. I’m really impressed ,thank you for the recipe
★★★★★