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Several homemade granola bars on a white plate
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5 from 1 vote

Homemade Granola Bars

Learn how to make amazing homemade granola bars. They are packed with energy and great for hiking, camping, or just a snack during the day. And they are incredibly easy to make.
Prep Time15 minutes
Cook Time30 minutes
Cooling Time2 hours
Total Time2 hours 45 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: crunchy, gluten-free, soft
Servings: 16 people
Calories: 248kcal
Author: Matt Taylor


  • Bowls
  • sheet pan
  • Silicone Mat or parchment paper
  • Spatula
  • Granola bar pan or 13x9 pan lined with parchment paper


  • 2 1/2 cups rolled oats/old-fashioned oats. Don't use instant oats. 200g
  • 1/2 cup chopped pecans 65g
  • 1/2 cup chopped almonds 65g
  • 1/4 cup refined coconut oil or use unsalted butter 52g
  • 1/3 cup honey or use agave syrup/nectar 112g
  • 1/3 cup maple syrup or use agave syrup/nectar 112g
  • 1 tsp vanilla extract 5ml
  • 1/4 tsp salt 1g
  • 1/2 cup raisins 80g
  • 1/2 cup dried cranberries 80g
  • 1/4 cup pepitas/pumpkin seeds 30g
  • 1/4 cup sunflower seeds 33g
  • 1/4 cup mini chocolate chips 85g


  • Preheat the oven to 350 F/176 C. Add the oats and nuts to a sheet pan lined with parchment paper or a silicone mat. Toast in the oven for 15 minutes. Stir them half way so they toast evenly.
  • In a medium bowl mix together the maple syrup, honey, coconut oil, and vanilla extract.
  • Add the toasted oats and nuts to a large bowl. Then add the salt, raisins, dried cranberries, pumpkin seeds, sunflower seeds, and mini chocolate chips. Mix until combined. Then add in most of the syrup mixture. You may not need it all depending on how many of the ingredients you used. Stir until everything is well coated.
  • Fill up each cavity of the granola bar pan/candy bar mold, and pack the granola down nice and tight, and add more as needed then pack. Or use a 13x9 or 9x9 inch pan lined with parchment paper and pour it all in and pack it down tight. Bread pans lined in parchment paper work great too.
  • Bake for 15 minutes in the oven. Then remove and allow the granola bars to cool completely for about 2 hours. If you don't, they will probably fall apart on you. After about 30 minutes they can be put in the fridge which will cool them faster.
  • Now remove them from the molds and they are ready to eat. Or remove the parchment paper and giant granola bar from the pan and then cut it into granola bar shapes. Enjoy!



NOTE: Feel free to swap out ingredients with others, or leave them out completely. Other ideas to try are chopped-up dried apricots, mango, pineapple, etc.
NOTE: If it is fairly cool in your house most likely your coconut oil will be solid. Measure it out and then melt it in the microwave for about 10 seconds or in a pot on the stovetop.
NOTE: Store in an airtight container or ziplock bag and room temp for about week, or in the fridge for a few weeks. 
list of nutritional ingredients for homemade granola bars


Calories: 248kcal