Homemade Granola Bars

These granola bars have whole wheat flour, wheat germ, and rolled oats. You can throw in any kind of dried fruit or nuts. Of course I had to put chocolate chips in mine!

homemade granola bars recipe

2 cups rolled oats
3/4 cup packed brown sugar
1/2 cup wheat germ
1 teaspoon ground cinnamon
1 cup whole wheat flour
3/4 teaspoon salt
1/2 cup honey
1 egg, beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup mini chocolate chips
1/2 cup chopped nuts
1/2 cup dried cranberries

*** See Matt M’s comment below for conversions to ounces and grams ***

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.

In a large bowl mix oats, brown sugar, wheat germ, cinnamon, flour, chocolate chips, nuts, cranberries and salt. Make an indention in the center of the mixture, and pour in the honey, egg, oil and vanilla. Mix well. (Using your hands makes it easier to get everything coated.)

Press the mixture into the pan. Don’t spread the mixture all the way to one edge of the pan (see photo). This makes it easier to scoop out the finished bars. Bake for 20 to 30 minutes until the edges begin to brown. Cool for 5 minutes, cut the bars while they are still warm, and store the granola bars in an airtight container so they won’t dry out.

Edit: Oh my gosh, these are even yummier the next day. They are so moist!  I can’t stop eating them!

52 comments

  1. Seth

    This sounds great but is there some kind of a substitute for the eggs & honey for those of us that don’t eat any animal products?

    Thanks,
    Seth

  2. Carl Hammel

    What would make this perfect would be for this page to include a nutritional breakdown (fat, sugar, carbs, fiber,etc.) so that you could compare these bars to the manufactured bars available at your supermarket.

    Carl

  3. Rebecca

    I cannot wait to try this — I’m allergic to soy and barley, so finding granola bars that don’t have either or in the ingredients is almost impossible (still itching from the latest box that had some soybean oil… sigh, the things I’ll do for some flax and oat goodness).

    This is the perfect solution and sounds really easy to do. Thank you for sharing this!

  4. Thakurprem

    A gluten free substitution can be made with 1/2 cup of crushed cornflakes for the wheat germ, and 1 cup of gluten-free all purpose baking mix for the wheat flour. I also added 1 cup of puffed brown rice and 1/2 cup of peanut butter for the chocolate. Thanks for the YUMS, Prabhu!

  5. Wit & Whistle Post author

    Thierry – Raisins would be a good alternative to dried cranberries, or you could substitute any dried fruit you like!

  6. resa

    Thanks for the recipe! Mine were quite sweet. I will try cutting down the brown sugar next time. But they were yummy! Mine needed all 30 minutes of baking time. Thanks for sharing.

  7. obo

    @Carl Hammel: I ran the recipe through caloriecount.about.com and compared it to Quaker’s bars (http://www.quakeroats.com/products/oat-snacks/chewy-granola/chocolate-chip.aspx).

    According to that, you’d get about 42 24g servings – the supposed size of a Quaker bar – from this recipe at 100 calories each, the same as Quaker’s, with negligible nutritional differences. These have a bit more sugar and iron, Quaker’s have a bit more calcium, probably from milk.

    Removing either the nuts and cranberries or the chocolate chips has a very minor effect.

    Eyeballing the photo, it looks like about 18 bars were made, so I’m guessing these are considerably denser than the Quaker bars (which feel and eat like they’re mostly air anyway).

  8. rob

    Another sub for eggs is flax seed … use flax seed meal or grind up whole seeds, mix 1 Tbsp ground flax seed with 3 Tbsp water, let sit in the fridge for 30-60 min, then use just like an egg.

    I made some similar bars tonight and was going to use flax, but forgot…

  9. Andre

    I Made a batch yesterday and it came out Delicious!!!! I added 1/2 a cup of coconut flakes, 1/4 cup of cashews, 1/4 cup of dried bananas, 1/4 light roasted flex seeds. Also I substituted honey with 100% maple syrup (I forgot to get the honey in the store). 1 thing to consider, don’t mix all the oil, leave some in the cup, so you can dip your fingers to mix everything, also to press the mixture in the pan, otherwise you will have clunks of granola that is hard to get off your fingers. Good luck and enjoy….

  10. Joanne

    Good looking recipe. Anything homemade is better.
    I would try cutting out the sugar completely and use more fruits
    to sweeten the bars or even natural peanut butter.

  11. Katherine

    This sounds yummy! Is it possible to have the measurements in ounces or grams for us non-Americans? I don’t know how much a cup holds!

  12. Hazel

    Hey there,

    Great sounding recipe! :)

    Im allergic to honey, so what can I use in place of honey?

    Hope to hear from you soon.

    Thank you,
    Hazel

  13. Seth

    @Guin & rob. Thanks for the tips. I often use ground flax seed as an egg substitute when I bake but didn’t think it would work for this type of recipe. I’ll give it a shot.

  14. Rick

    Can I substitute maple syrup for the brown sugar and honey? It’s sweet and I think it’s viscous enough to act as a really good binding agent.

  15. Wit & Whistle Post author

    I bet you could definitely use maple syrup instead of honey. I’m guessing that substituting it for sugar and honey might make the bars too gooey. But, you never know until you try!

  16. Chris

    Yet another substitute for eggs would be chia seeds. Take 9 parts water to 1 part chia seeds and mix together and let sit to form a gel which can be used as an egg replacement. I find these to be a better alternative to flax seeds as they have a higher omega-3 content as well as a whole bunch of other nutritional benefits.

  17. Jack Murohy

    I used almond butter as a substiute- it’s all natural and tastes much better than peanut butter.
    It gave the bars a gorgeous peanut-buttery taste
    Thanks for posting this recipe!

  18. Matt M

    Thanks for sharing this recipe, and your photos are gorgeous!

    I made a batch of these today and have some updated conversions for your recipe above. It looks like you provided all volumetric conversions to fluid oz, which is kind of confusing, so I used your amounts in cups and weighed out each ingredients to provide weight measurements as well:

    Oats – 6.65oz / 190g
    Brown Sugar – 6.4oz / 180g
    Wheat Germ – 2.25oz/ 65g
    Whole Wheat Flour – 5.1oz / 145g
    Nuts – 2oz / 55g
    Chocolate Chips – 3oz / 90g
    (I didn’t use cranberries, but they would probably be similar to the nuts)

    Also, your conversions for vanilla, salt, and cinnamon should be in mL, not grams. 5 grams of cinnamon is A LOT! Your numbers are correct, just not the units. Your liquid measure conversions on the oil and honey work fine (also, 4 US fluid oz is about 118mL, in case you’re wondering!)

    With regards to other modifications – I decided to try these with less brown sugar, a few extra chocolate chips and nuts (to make up for leaving out the dried fruit), and no egg (or egg substitute.) I also added 2TB of cocoa powder to make them more chocolate-y. They were a little crumbly when I sliced them up, but they taste amazing! Thanks again for sharing this great recipe.

  19. Wit & Whistle Post author

    Thanks so much Matt! I never use ounces and grams to measure anything, so I just plugged the numbers into a conversion chart online and apparently it didn’t work out as well as I thought. I’m just going to stick with cups and teaspoons from now on!

    Great idea to add cocoa powder! I’m going to try that next time I make them.

  20. Wit & Whistle Post author

    Janet – I think All-Bran cereal would work instead of wheat germ. You would probably need to crunch it up into smaller pieces before mixing it in.

  21. Katherine

    Thanks for sharing the recipe, and thanks Matt M for the conversion to ounces and grams!

    I’ve made the bars with a few changes: I didn’t use sugar, just used more honey instead. I also didn’t use an egg, on the basis that the extra honey would act as a binding ingredient, and mixed wheat germ and plain white flour as the only wholemeal flower I could find was self raising. I substituted sultanas, mango, apricots and pumpkin seeds rather than cranberries, nuts and chocolate chips. They’ve come out really well!
    I might try adding the sugar next time just to see how that changes the taste.

  22. Anne

    We love this recipe. Thank you so much for sharing it! I think my husband has made four or five batches so far, and we will continue to make them! I linked up to your post and your recipe on my blog! Hats off to you for this great recipe! Thanks!

  23. phase

    Seth, you won’t eat honey because it’s an animal product? That is hardcore. Are you worried the bees were mistreated?

  24. Umme

    Ok I’m pretty mad right now.. I just threw out the whole batch of granola bars that i JUST made. I tried to follow this recipe with some changes.
    This is what I used: 2 1/4 cup of oats, 1/4 cup maple syrup, 1/4 cup coconut(shredded), 1/4 cup butter(maybe a bit more), 1 beaten egg, 1 teaspoon baking powder, 1 pinch of salt, some blueberry pancake mix batter (because i didn’t have regular flour, i used maybe 2 tablespoons of it), 2 tablespoons of peanut butter and chocolate chips.

    First I toasted the oats in the oven for about 10 mins then i mixed everything together really well and baked it in the oven for about 15 mins. the edges were golden brown so I took it out.
    I took a bite and it tasted really bad. I couln’t even swallow it, I had to get rid of it right away. It wasn’t sweet at all and tasted of raw eggs or something…like when ur eating something which is not baked well..
    I dont know if this is making any sense. I’ve made this before but without the eggs and the pan cake mix and without so much butter and a bit more maple syrup.

    Can somebody please tell me what I did wrong? Was it the egg? I think it was the egg and the two tablespoons of pan cake mix.

    What do u guys think? Please write back!

  25. Wit & Whistle Post author

    Umme – It sounds like you’re straying to far from the tried and true recipe above. The recipe calls for 3/4 cup packed brown sugar (which you left out) and 1/2 cup of honey which you replaced with only 1/4 cup of maple syrup. That would explain why your bars weren’t sweet. Also, two tablespoons of blueberry pancake mix isn’t a suitable replacement for 1 cup of flour.

    I would recommend trying it again but sticking to the recipe above. Still add your coconut and peanut butter though—those sound like yummy additions! Good luck!

  26. Umme

    You’re most definitely right! I’m gonna go to the store over the weekend and buy some flour and brown sugar. I’ll try sticking to your recipe. I’m not sure about the egg though. Why the need for egg in granola bars? Is it just for binding all of the ingredients together? I’ve made granola bars once before, left out the egg and flour but they came out a bit dry. That is why I added egg last time I made them, but they had a really strange taste to them. I know they weren’t sweet because I didn’t add enough sugar or honey but I feel like the egg made them taste horrible! I’ll try leaving it out all together next time but will stick to everything else in your recipe!

    Thanks so much!

  27. Wit & Whistle Post author

    The egg keeps everything from falling apart. It doesn’t taste weird at all with the egg and appropriate amounts of flour and sugar. You can leave it out if you prefer, but your bars might be crumbly. If they end up falling apart you could sprinkle them over vanilla yogurt. Yum!

  28. suzyQ

    Made these…… love these! They are not too sweet, used dried cherry & blueberries. I also added flax & almonds. Brilliant!!! Thank you for sharing:)

  29. Devon

    Thanks for this recipe. My family loves them so much I have to make them at least once a week. I have varied everything from the fruit and nuts to adding cocoa powder, absolutely fantastic!

  30. Jessica

    I have the opposite problem. Mine turned out way crunchy……How do I make sure they are chewy? Perhaps a little over baking but any other suggestions?

  31. Wit & Whistle Post author

    Dave-O – I’m not sure how to make them crunchy. Mine were chewy. Perhaps if you bake them a bit longer and/or broil them for a few minutes at the end they would be more crunchy.

    Jessica – Tell Dave how you got them to be crunchy! Haha! Mine were chewy just by following the recipe above, but I guess every oven is different. Maybe if you covered the pan with aluminum foil while they were baking they would stay more chewy.

  32. Paige

    I make crunchy granola bars by melting 3T butter and adding 1/2C brown sugar and 3T molasses (or honey or maple syrup) and 2T kosher salt (I like the sweet/salty mixture, but you can cut it to 1/2t if you like it less salty). Cook over medium heat until everything is melted and bubbling. Pour the sugar mixture into 1 and 1/2C oats and 3/4t cinnamon mixed with any dried fruit, nuts and seeds you like. I usually add almonds and dried cranberries. You can also add some wheat germ or flax seed for additional nutrition. Spread on a silpat (or in greased pan) and let harden. They are SO yummy. Hard to cut, though. You kind of have to just break them into pieces. I have a batch of the homemade granola bars from this site in the oven now, can’t wait to try them!

  33. Clarette

    I searched for so long to find a granola bar recipe that had ingredients I liked. I finally found yours and it is wonderful! I used dried apricots (which I chopped up), roasted pecan pieces and white chocolate chips (I also chopped up). My sons and husband love them!! I did not make any other changes to your recipe and they came out the perfect mix of crunchy & chewy. I did line my 9×13 pan with parchment paper, which made it easy to remove from the pan and cut them into bars. Thank you, thank you, thank you!! :)

    1. Wit & Whistle Post author

      Your additions sound amazing, and great idea to use parchment paper. I’m glad you enjoyed them!

  34. Robert

    Way late to this party, but hopefully you can help. I’m trying my best to avoid as much processed sugar as possible. I’m good with the honey portion of the recipe, but what can I expect if I leave out the brown sugar?

    If its only for sweetening, I may substitute some Stevia extract and see what happens. If it’s for texture, can you recommend any substitutions?

    Thanks!

  35. Liz

    I have made this recipe many times, usually just the base and then I modify the ‘flavourings’ (choc chips, raisins etc). A recent hit with my toddler was Almond and Berries – dried cranberries, blueberries and strawberries (chopped), with chopped almonds and almond extract instead of vanilla.

    Dried apricots work well with crystallized ginger.

    Also, I do use parchment, and I use a large cookie sheet. I use 3 cups oatmeal instead of two – might help with the bigger pan. Makes thinner bars, but I’m feeding a toddler so smaller is better.

    Many thanks!!

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