22 Delicious Granola Bars Recipes Easy

Ever find yourself craving a snack that’s both wholesome and delicious? Look no further! Our roundup of 22 Delicious Granola Bars Recipes Easy is here to satisfy your hunger with minimal fuss. Perfect for busy mornings, afternoon pick-me-ups, or healthy treats on the go, these recipes promise simplicity and flavor in every bite. Dive in and discover your new favorite homemade granola bar today!

Chocolate Chip Granola Bars

Just when you thought granola bars couldn’t get any better, these chocolate chip-packed delights prove you wrong. Grab your ingredients—this is happening.

Ingredients

• 2 cups old-fashioned rolled oats
• 1/2 cup creamy almond butter
• 1/3 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup mini dark chocolate chips
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large mixing bowl, combine the rolled oats and fine sea salt, stirring to distribute the salt evenly throughout the oats.
3. In a separate bowl, whisk together the almond butter, maple syrup, melted coconut oil, and vanilla extract until smooth and fully incorporated.
4. Pour the wet ingredients over the oats and mix thoroughly, ensuring all the oats are coated. Tip: For extra crunch, toast the oats on a baking sheet at 350°F for 10 minutes before mixing.
5. Fold in the mini dark chocolate chips, reserving a handful to sprinkle on top before baking.
6. Transfer the mixture to the prepared pan, pressing down firmly with the back of a spoon or your hands to create an even layer. Tip: Wet your hands slightly to prevent sticking.
7. Sprinkle the reserved chocolate chips over the top and press them lightly into the surface.
8. Bake for 20-25 minutes, or until the edges are golden brown. Tip: For softer bars, bake for 20 minutes; for crunchier bars, go for the full 25.
9. Allow the granola bars to cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting into bars.

Velvety chocolate melds with the nutty, chewy oats for a snack that’s irresistibly textured. Serve these bars slightly warmed with a drizzle of almond butter for an over-the-top treat.

Peanut Butter Granola Bars

Ditch the store-bought snacks—these Peanut Butter Granola Bars are your new go-to for a quick, energy-boosting bite. Packed with crunch and creamy peanut butter goodness, they’re a no-brainer for breakfast or a midday pick-me-up.

Ingredients

• 1 1/2 cups old-fashioned rolled oats
• 1/2 cup creamy, unsweetened peanut butter
• 1/3 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt
• 1/4 cup roasted peanuts, roughly chopped
• 2 tbsp chia seeds

Instructions

1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large bowl, combine the rolled oats, chopped peanuts, and chia seeds. Mix well to distribute evenly.
3. In a small saucepan over low heat, warm the peanut butter, maple syrup, and melted coconut oil until fully combined and slightly runny, about 2 minutes. Stir in the vanilla extract and sea salt.
4. Pour the wet ingredients over the dry ingredients and stir until everything is thoroughly coated. Tip: Use a spatula to scrape every bit of the mixture into the pan for maximum flavor.
5. Transfer the mixture to the prepared pan, pressing down firmly with the back of a spoon or your hands to create an even layer. Tip: Wet your hands slightly to prevent sticking.
6. Bake for 20 minutes, or until the edges are golden brown. Remove from the oven and let cool completely in the pan on a wire rack. Tip: For cleaner cuts, chill the bars in the fridge for 30 minutes before slicing.
7. Once cooled, lift the bars out of the pan using the parchment overhang and cut into 12 even rectangles.

Velvety peanut butter melds with the nutty crunch of oats and peanuts, while chia seeds add a subtle texture. Serve these bars with a drizzle of melted dark chocolate for an indulgent twist or crumble over yogurt for a parfait-style treat.

Almond Honey Granola Bars

Just when you thought granola bars couldn’t get any better, these Almond Honey Granola Bars come along. Packed with crunch and drizzled with sweetness, they’re your next snack obsession.

Ingredients

• 2 cups rolled oats, toasted
• 1 cup almond butter, creamy
• 1/2 cup honey, raw and unfiltered
• 1/2 cup almonds, roughly chopped
• 1/4 cup chia seeds
• 1 tsp vanilla extract, pure
• 1/2 tsp sea salt, fine

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large bowl, combine the toasted rolled oats, roughly chopped almonds, and chia seeds. Mix well to distribute evenly.
3. In a small saucepan over low heat, warm the almond butter, honey, vanilla extract, and sea salt. Stir continuously until the mixture is smooth and fully combined, about 3 minutes.
4. Pour the wet ingredients over the dry ingredients. Use a spatula to fold until every oat and nut is coated in the sticky mixture.
5. Transfer the mixture to the prepared baking pan. Press down firmly with the back of a measuring cup to create an even, compact layer.
6. Bake for 15 minutes, or until the edges are golden brown. The center will still feel soft but will firm up as it cools.
7. Allow the granola bars to cool completely in the pan set on a wire rack, about 1 hour, before lifting out using the parchment overhang and slicing into bars.

Crunchy, chewy, and irresistibly nutty, these bars are a texture dream. Serve them with a dollop of Greek yogurt for a breakfast upgrade or pack them for a hike—they’re sturdy enough to handle the adventure.

Coconut Cranberry Granola Bars

Bake these Coconut Cranberry Granola Bars for a snack that’s both nutritious and irresistibly crunchy. Packed with flavor, they’re the perfect grab-and-go treat for busy mornings or afternoon pick-me-ups.

Ingredients

• 2 cups old-fashioned rolled oats
• 1 cup unsweetened shredded coconut
• 1/2 cup dried cranberries, finely chopped
• 1/4 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large bowl, combine the rolled oats, shredded coconut, and chopped dried cranberries.
3. In a small saucepan over low heat, warm the maple syrup and coconut oil until fully melted and combined. Remove from heat and stir in the vanilla extract and sea salt.
4. Pour the wet ingredients over the dry ingredients and mix thoroughly until everything is evenly coated.
5. Transfer the mixture to the prepared baking pan. Use the back of a spoon or a piece of parchment paper to press the mixture firmly and evenly into the pan.
6. Bake for 20-25 minutes, or until the edges are golden brown. The center may still feel soft but will firm up as it cools.
7. Allow the granola bars to cool completely in the pan on a wire rack for at least 1 hour before lifting them out using the parchment overhang and slicing into bars.

These bars boast a chewy center with crispy edges, thanks to the perfect balance of oats and coconut. For an extra indulgent twist, drizzle with dark chocolate before serving.

Maple Pecan Granola Bars

Grab your apron because these Maple Pecan Granola Bars are about to become your snack-time obsession. Packed with crunch and a hint of sweetness, they’re the perfect pick-me-up.

Ingredients

• 2 cups old-fashioned rolled oats
• 1 cup raw pecans, roughly chopped
• 1/2 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup almond butter, creamy
• 1 tsp vanilla extract
• 1/2 tsp sea salt
• 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large bowl, combine the rolled oats and roughly chopped pecans. Toast in the oven for 10 minutes, stirring halfway, until fragrant and lightly golden.
3. In a medium saucepan over low heat, whisk together the pure maple syrup, melted coconut oil, almond butter, vanilla extract, sea salt, and ground cinnamon until smooth and fully combined.
4. Pour the wet mixture over the toasted oats and pecans. Stir until every piece is evenly coated.
5. Transfer the mixture to the prepared baking pan. Use the back of a spoon or a piece of parchment paper to press down firmly and evenly.
6. Bake for 20 minutes, then remove from the oven and let cool completely in the pan on a wire rack for at least 1 hour before slicing.
7. Once cooled, lift the granola slab out of the pan using the parchment overhang. Cut into 12 even bars with a sharp knife.

Keep these bars crisp by storing them in an airtight container. The maple sweetness balances the nutty pecans, making them irresistible with your morning coffee or as a post-workout refuel.

Oatmeal Raisin Granola Bars

Packed with energy and nostalgia, these oatmeal raisin granola bars are your next kitchen project. Perfect for meal prep or a quick snack, they’re irresistibly chewy with a hint of cinnamon warmth.

Ingredients

• 2 cups old-fashioned rolled oats
• 1/2 cup unsalted butter, melted
• 1/3 cup honey
• 1/4 cup dark brown sugar, packed
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 1/2 cup raisins
• 1/4 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large bowl, combine the melted unsalted butter, honey, dark brown sugar, pure vanilla extract, ground cinnamon, and fine sea salt. Whisk until smooth.
3. Add the old-fashioned rolled oats, raisins, and chopped walnuts to the wet ingredients. Stir until everything is evenly coated.
4. Transfer the mixture to the prepared baking pan. Use a spatula to press it down firmly into an even layer—this ensures the bars hold together after baking.
5. Bake for 20-25 minutes, or until the edges are golden brown. The center may look slightly soft but will firm up as it cools.
6. Allow the granola bars to cool completely in the pan on a wire rack, about 1 hour, before lifting them out using the parchment overhang and cutting into bars.

Bold in flavor yet simple in execution, these bars offer a satisfying chew with bursts of sweet raisins and crunchy walnuts. Serve them alongside your morning coffee or crumbled over yogurt for an extra treat.

Banana Nut Granola Bars

Snack time just got a major upgrade with these Banana Nut Granola Bars—packed with flavor, crunch, and all the good stuff.

Ingredients

• 2 cups rolled oats, toasted
• 1/2 cup almond butter, creamy and unsweetened
• 1/3 cup honey, raw and unfiltered
• 1 ripe banana, mashed
• 1/2 cup walnuts, chopped and toasted
• 1/4 cup chia seeds
• 1 tsp vanilla extract, pure
• 1/2 tsp sea salt, finely ground

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large mixing bowl, combine the toasted rolled oats, mashed banana, almond butter, honey, and vanilla extract. Mix until all ingredients are fully incorporated.
3. Fold in the chopped walnuts and chia seeds, ensuring an even distribution throughout the mixture.
4. Transfer the mixture to the prepared baking pan. Use a spatula to press it down firmly and evenly, creating a compact layer.
5. Bake for 20-25 minutes, or until the edges are golden brown and the center is set. Tip: For extra crunch, let the granola bars cool completely in the pan before cutting.
6. Once cooled, lift the bars out using the parchment overhang and cut into 12 even pieces. Tip: A sharp, serrated knife works best for clean cuts without crumbling.
7. Store in an airtight container at room temperature for up to a week. Tip: For a firmer texture, refrigerate the bars before serving.

Outrageously chewy with a satisfying crunch, these bars are a perfect balance of sweet and nutty. Serve them with a drizzle of melted dark chocolate for an indulgent twist or crumble over yogurt for a breakfast boost.

Blueberry Almond Granola Bars

Zesty and bursting with flavor, these Blueberry Almond Granola Bars are your next snack obsession. Packed with juicy blueberries and crunchy almonds, they’re a no-fuss, energy-boosting treat.

Ingredients

• 2 cups rolled oats
• 1 cup almond butter, creamy
• 1/2 cup honey
• 1/2 cup dried blueberries
• 1/2 cup sliced almonds, toasted
• 1/4 cup chia seeds
• 1 tsp vanilla extract, pure
• 1/2 tsp sea salt, fine

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large mixing bowl, combine the rolled oats, toasted sliced almonds, dried blueberries, and chia seeds. Mix well to distribute evenly.
3. In a small saucepan over low heat, warm the almond butter, honey, vanilla extract, and sea salt. Stir continuously until the mixture is smooth and well combined, about 3 minutes.
4. Pour the wet ingredients over the dry ingredients. Use a spatula to fold until everything is thoroughly coated and sticky.
5. Transfer the mixture to the prepared baking pan. Press down firmly and evenly with the back of a measuring cup to compact the mixture.
6. Bake for 20 minutes, or until the edges are golden brown. Remove from the oven and let cool completely in the pan on a wire rack, about 1 hour.
7. Once cooled, lift the granola out of the pan using the parchment overhang. Cut into 12 even bars with a sharp knife.

Outrageously chewy with a satisfying crunch, these bars are perfect for breakfast on-the-go or a midday pick-me-up. Try drizzling with melted dark chocolate for an extra indulgent twist.

Cherry Dark Chocolate Granola Bars

Snag this no-fuss, energy-packed snack that’s all about bold flavors and crunch. Cherry dark chocolate granola bars are your next obsession—easy to make, impossible to resist.

Ingredients

• 2 cups old-fashioned rolled oats
• 1/2 cup almond butter, creamy and unsweetened
• 1/3 cup honey, raw and unfiltered
• 1/4 cup dark chocolate chips, 70% cacao
• 1/4 cup dried cherries, unsweetened and finely chopped
• 1 tbsp chia seeds
• 1 tsp vanilla extract, pure
• 1/2 tsp sea salt, finely ground

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. Spread the rolled oats evenly on a baking sheet and toast in the preheated oven for 10 minutes, stirring halfway, until golden and fragrant.
3. In a medium saucepan over low heat, warm the almond butter and honey, stirring constantly until fully combined and slightly runny, about 3 minutes.
4. Remove the saucepan from heat and stir in the vanilla extract and sea salt until fully incorporated.
5. Transfer the toasted oats to a large mixing bowl and add the chia seeds and chopped dried cherries, tossing to combine evenly.
6. Pour the warm almond butter mixture over the oat mixture and stir vigorously until all the dry ingredients are thoroughly coated.
7. Fold in the dark chocolate chips quickly to prevent melting, ensuring they’re evenly distributed throughout the mixture.
8. Press the mixture firmly into the prepared baking pan, using the back of a spoon or a piece of parchment paper to compact it tightly and create an even layer.
9. Chill in the refrigerator for at least 2 hours, or until completely set, before slicing into bars.

These bars boast a perfect chew with pops of tart cherry and rich chocolate. Try drizzling with extra melted dark chocolate for a decadent twist.

Pumpkin Spice Granola Bars

Snag these Pumpkin Spice Granola Bars for a fall-flavored snack that’s as easy to make as it is to devour. Packed with warm spices and chewy oats, they’re your new go-to for on-the-go energy.

Ingredients

• 2 cups old-fashioned rolled oats
• 1/2 cup pumpkin puree
• 1/3 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp sea salt
• 1/2 cup chopped pecans
• 1/4 cup pepitas
• 1/4 cup dried cranberries

Instructions

1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large bowl, combine the rolled oats, chopped pecans, pepitas, and dried cranberries.
3. In a separate bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, vanilla extract, pumpkin pie spice, and sea salt until smooth.
4. Pour the wet ingredients over the dry ingredients and stir until everything is evenly coated.
5. Transfer the mixture to the prepared baking pan and press down firmly with the back of a spoon to create an even layer.
6. Bake for 25 minutes, or until the edges are golden brown. Let cool completely in the pan before lifting out and slicing into bars.
7. Tip: For extra crispiness, bake for an additional 5 minutes. Tip: Store in an airtight container to maintain freshness. Tip: Drizzle with melted dark chocolate for a decadent twist.

These bars strike the perfect balance between chewy and crunchy, with a rich pumpkin spice flavor that’s not too sweet. Serve them with a dollop of Greek yogurt for a breakfast upgrade or pack them for a midday pick-me-up.

Apple Cinnamon Granola Bars

Kickstart your morning with these Apple Cinnamon Granola Bars—packed with crunch, sweetness, and a hint of spice. Perfect for on-the-go energy or a cozy snack.

Ingredients

• 2 cups old-fashioned rolled oats
• 1 cup almond butter, creamy and unsweetened
• 1/2 cup honey, raw and unfiltered
• 1/4 cup clarified butter
• 1 tsp ground cinnamon
• 1/2 tsp sea salt, finely ground
• 1 cup dried apples, finely chopped
• 1/2 cup walnuts, toasted and roughly chopped

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large mixing bowl, combine the rolled oats, dried apples, and walnuts. Mix well to distribute evenly.
3. In a small saucepan over low heat, warm the almond butter, honey, clarified butter, cinnamon, and sea salt. Stir continuously until the mixture is smooth and fully combined, about 3 minutes.
4. Pour the wet ingredients over the dry ingredients. Use a rubber spatula to fold until everything is thoroughly coated.
5. Transfer the mixture to the prepared baking pan. Press down firmly with the back of a measuring cup to create an even, compact layer.
6. Bake for 20 minutes, or until the edges are golden brown. The center will still feel soft but will firm up as it cools.
7. Allow the granola bars to cool completely in the pan on a wire rack for at least 1 hour before slicing into bars.

Bold flavors of apple and cinnamon shine in these bars, with a satisfying chew from the oats and a crunch from the walnuts. Serve them with a dollop of Greek yogurt for a breakfast twist or pack them for a hiking adventure.

Vanilla Almond Granola Bars

Bake these Vanilla Almond Granola Bars for a snack that’s crunchier than your last text reply. Packed with toasted oats and nutty almond butter, they’re the no-fuss energy boost you’ve been scrolling for.

Ingredients

• 2 cups old-fashioned rolled oats
• 1/2 cup almond butter, creamy and unsweetened
• 1/4 cup honey, raw and unfiltered
• 1/4 cup coconut oil, unrefined
• 1 tsp pure vanilla extract
• 1/2 tsp sea salt, finely ground
• 1/2 cup almonds, roughly chopped

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. Spread the rolled oats evenly on a rimmed baking sheet and toast in the preheated oven for 10 minutes, stirring halfway, until golden and fragrant.
3. In a small saucepan over low heat, combine almond butter, honey, and coconut oil. Stir constantly until the mixture is smooth and fully incorporated, about 3 minutes.
4. Remove the saucepan from heat and stir in vanilla extract and sea salt until well blended.
5. Transfer the toasted oats to a large mixing bowl, add the chopped almonds, and pour the warm almond butter mixture over. Stir until all the dry ingredients are thoroughly coated.
6. Press the mixture firmly into the prepared baking pan, using the back of a spoon or a piece of parchment paper to compact it evenly.
7. Bake for 15 minutes, then remove from the oven and let cool completely in the pan on a wire rack for at least 1 hour before slicing into bars.

Yield bars with a satisfying chew and a hint of caramelized honey. Crumble over yogurt or dunk in dark chocolate for a decadent twist.

Espresso Chocolate Granola Bars

Espresso meets chocolate in these no-bake granola bars—**bold flavors** for a **bold start** to your day. Packed with energy and easy to make, they’re the perfect grab-and-go snack.

Ingredients

• 2 cups rolled oats, toasted
• 1/2 cup almond butter, creamy and unsweetened
• 1/3 cup honey, raw and unfiltered
• 1/4 cup dark chocolate chips, 70% cacao
• 2 tbsp espresso powder, finely ground
• 1 tbsp chia seeds
• 1 tsp vanilla extract, pure
• 1/2 tsp sea salt, finely ground

Instructions

1. Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
2. In a large bowl, combine the toasted rolled oats, chia seeds, espresso powder, and sea salt.
3. In a small saucepan over low heat, warm the almond butter and honey until fully combined and slightly runny, about 2 minutes. Stir in the vanilla extract.
4. Pour the wet mixture over the dry ingredients. Use a rubber spatula to fold until evenly coated.
5. Press the mixture firmly into the prepared dish. Use the back of a measuring cup to compact it evenly.
6. Sprinkle the dark chocolate chips over the top, gently pressing them into the surface.
7. Chill in the refrigerator for at least 2 hours, or until set. For quicker setting, place in the freezer for 30 minutes.
8. Once set, lift the granola slab out using the parchment overhang. Cut into 12 bars with a sharp knife.

Lightly crisp on the outside with a chewy center, these bars offer a deep coffee richness balanced by sweet chocolate. Try drizzling with melted chocolate for an extra decadent touch.

Gingerbread Granola Bars

Crunch into these Gingerbread Granola Bars—packed with warm spices and chewy goodness, they’re your new go-to snack. No fuss, just flavor that slaps.

Ingredients

• 2 cups old-fashioned rolled oats
• 1/2 cup almond butter, creamy
• 1/3 cup pure maple syrup
• 1/4 cup molasses
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp sea salt
• 1/2 cup chopped pecans
• 1/4 cup crystallized ginger, finely chopped

Instructions

1. Preheat your oven to 325°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large bowl, combine the rolled oats, chopped pecans, and crystallized ginger. Mix well to distribute the ingredients evenly.
3. In a small saucepan over low heat, warm the almond butter, maple syrup, molasses, ground ginger, cinnamon, cloves, and sea salt. Stir constantly until the mixture is smooth and fully combined, about 3 minutes.
4. Pour the warm liquid mixture over the dry ingredients. Use a rubber spatula to fold everything together until the oats and nuts are thoroughly coated.
5. Transfer the mixture to the prepared baking pan. Press down firmly with the back of a measuring cup to compact the mixture evenly.
6. Bake for 20 minutes, or until the edges are just starting to darken. The center will still feel soft but will firm up as it cools.
7. Allow the granola bars to cool completely in the pan on a wire rack, about 1 hour, before lifting them out using the parchment overhang and slicing into bars.

Delight in the chewy texture and deep, spicy flavors of these bars. For an extra indulgent twist, drizzle with melted dark chocolate before serving.

Lemon Poppyseed Granola Bars

Raid your pantry for these Lemon Poppyseed Granola Bars—they’re the zesty, crunchy pick-me-up you didn’t know you needed.

Ingredients

• 2 cups old-fashioned rolled oats
• 1/2 cup almond flour
• 1/4 cup poppy seeds
• 1/2 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 2 tbsp lemon zest, finely grated
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/2 tsp pure vanilla extract

Instructions

1. Preheat your oven to 325°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large bowl, combine 2 cups old-fashioned rolled oats, 1/2 cup almond flour, 1/4 cup poppy seeds, and 1/2 tsp sea salt. Mix well to distribute the ingredients evenly.
3. In a separate bowl, whisk together 1/2 cup pure maple syrup, 1/4 cup melted coconut oil, 2 tbsp lemon zest, 1 tbsp fresh lemon juice, and 1/2 tsp pure vanilla extract until fully combined.
4. Pour the wet ingredients over the dry ingredients and stir until everything is thoroughly coated. Tip: For extra crunch, let the mixture sit for 5 minutes to allow the oats to absorb the liquids slightly.
5. Transfer the mixture to the prepared baking pan and press down firmly with the back of a spoon or a spatula to create an even, compact layer.
6. Bake for 25 minutes, or until the edges are golden brown. Tip: For uniform baking, rotate the pan halfway through the cooking time.
7. Remove from the oven and let cool completely in the pan on a wire rack before slicing into bars. Tip: For clean cuts, use a sharp knife and wipe it between slices.

Yield bars with a perfect balance of chew and crunch, bursting with bright lemon flavor. Try crumbling them over Greek yogurt for a breakfast upgrade or pack them as a midday snack.

Mint Chocolate Chip Granola Bars

Let’s crunch into these Mint Chocolate Chip Granola Bars—packed with fresh vibes and a chocolatey punch, they’re the snack you didn’t know you needed.

Ingredients

• 2 cups old-fashioned rolled oats
• 1/2 cup almond butter, creamy
• 1/3 cup pure maple syrup
• 1/4 cup coconut oil, refined
• 1 tsp pure peppermint extract
• 1/2 tsp sea salt, fine
• 1/2 cup dark chocolate chips, mini
• 1/4 cup fresh mint leaves, finely chopped

Instructions

1. Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a large bowl, combine the rolled oats and sea salt. Mix well to distribute the salt evenly.
3. In a small saucepan over low heat, warm the almond butter, maple syrup, and coconut oil until fully melted and smooth, about 3 minutes. Stir constantly to prevent burning.
4. Remove the saucepan from heat. Stir in the peppermint extract and chopped mint leaves until fully incorporated.
5. Pour the wet mixture over the oats. Use a rubber spatula to fold until every oat is coated.
6. Gently fold in the mini dark chocolate chips, reserving a handful for topping.
7. Transfer the mixture to the prepared pan. Press down firmly with the back of a measuring cup to compact.
8. Sprinkle the reserved chocolate chips on top. Bake for 20 minutes, or until the edges are golden.
9. Cool completely in the pan on a wire rack, about 1 hour. Lift out using the parchment overhang and cut into bars.

Now, these bars are a texture dream—chewy, with a crisp edge and melty chocolate bits. Serve them chilled for a refreshing twist or crumbled over vanilla ice cream for a decadent dessert.

Orange Cranberry Granola Bars

Orange cranberry granola bars are your next snack obsession. Packed with zesty citrus and tart berries, they’re a no-fuss, energy-boosting treat.

Ingredients

• 2 cups rolled oats, toasted
• 1 cup dried cranberries, finely chopped
• 1/2 cup almond butter, creamy and unsweetened
• 1/3 cup honey, raw and unfiltered
• 1 tbsp orange zest, freshly grated
• 1 tsp vanilla extract, pure
• 1/2 tsp sea salt, finely ground
• 1/4 cup coconut oil, unrefined and melted

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large mixing bowl, combine the toasted rolled oats and finely chopped dried cranberries, ensuring an even distribution.
3. In a small saucepan over low heat, warm the almond butter, honey, and coconut oil until fully melted and smooth, stirring constantly to prevent burning.
4. Remove the saucepan from heat and stir in the freshly grated orange zest, pure vanilla extract, and finely ground sea salt until well incorporated.
5. Pour the wet mixture over the dry ingredients and mix thoroughly until every oat and cranberry is coated.
6. Transfer the mixture to the prepared baking pan, pressing down firmly with the back of a spoon to create an even, compact layer.
7. Bake for 20 minutes, or until the edges are golden brown. Allow to cool completely in the pan before lifting out using the parchment overhang.
8. Once cooled, cut into 12 even bars. For cleaner cuts, chill the bars in the refrigerator for 30 minutes before slicing.

Crunchy yet chewy, these bars strike the perfect balance between sweet and tart. Serve them alongside a cold-pressed juice for a refreshing mid-morning pick-me-up.

Raspberry White Chocolate Granola Bars

Outrageously easy and irresistibly tasty, these bars blend tart raspberries with creamy white chocolate for a snack that’s both nutritious and indulgent. Perfect for on-the-go mornings or a quick energy boost.

Ingredients

• 2 cups old-fashioned rolled oats
• 1/2 cup unsweetened shredded coconut
• 1/4 cup clarified butter, melted
• 1/3 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1/2 tsp fine sea salt
• 1 cup freeze-dried raspberries, lightly crushed
• 1/2 cup white chocolate chips

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large bowl, combine the rolled oats and shredded coconut, stirring to mix evenly.
3. Pour the melted clarified butter, maple syrup, and vanilla extract over the oat mixture, stirring until all the dry ingredients are well coated.
4. Spread the mixture evenly into the prepared pan, pressing down firmly with the back of a spoon to compact it.
5. Bake for 20 minutes, or until the edges are golden brown and the center is set.
6. Remove from the oven and immediately sprinkle the freeze-dried raspberries and white chocolate chips over the top, pressing them lightly into the surface.
7. Allow to cool completely in the pan on a wire rack before lifting out using the parchment overhang and cutting into bars.

Fabulously chewy with a crisp edge, these bars offer a delightful contrast of textures. Serve them alongside a cold brew coffee for an elevated breakfast experience.

Strawberry Granola Bars

Yield to the sweet, crunchy allure of homemade Strawberry Granola Bars—packed with juicy berries and hearty oats, they’re the perfect grab-and-go snack.

Ingredients

• 1 1/2 cups old-fashioned rolled oats
• 1/2 cup almond flour
• 1/4 cup clarified butter, melted
• 1/3 cup pure maple syrup
• 1/2 tsp fine sea salt
• 1 cup freeze-dried strawberries, crushed
• 1/4 cup chia seeds
• 2 pasture-raised eggs, lightly beaten
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large bowl, combine the rolled oats, almond flour, and sea salt, whisking to ensure even distribution.
3. Pour in the melted clarified butter and pure maple syrup, stirring until the mixture is uniformly coated.
4. Fold in the crushed freeze-dried strawberries and chia seeds, mixing gently to distribute evenly without overworking the mixture.
5. Add the lightly beaten eggs and vanilla extract to the bowl, stirring until the mixture forms a cohesive, slightly sticky dough.
6. Transfer the dough to the prepared pan, pressing down firmly with a spatula or your hands to create an even layer.
7. Bake for 22-25 minutes, or until the edges are golden brown and the center is set but still slightly soft to the touch.
8. Allow the granola bars to cool completely in the pan on a wire rack before lifting out using the parchment overhang and slicing into bars.

Lightly crisp on the outside with a chewy center, these bars burst with strawberry flavor. Serve them alongside a dollop of Greek yogurt for a balanced breakfast or enjoy them as a midday pick-me-up.

Toasted Coconut Granola Bars

Transform your snack game with these crunchy, coconut-packed bars—perfect for on-the-go munching or a quick energy boost.

Ingredients

• 2 cups old-fashioned rolled oats
• 1 cup unsweetened shredded coconut
• 1/2 cup almond butter, creamy
• 1/3 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract, pure
• 1/2 tsp sea salt, finely ground
• 1/2 cup dark chocolate chips, 70% cacao

Instructions

1. Preheat your oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large bowl, combine the rolled oats and shredded coconut, mixing thoroughly to ensure even distribution.
3. In a separate bowl, whisk together the almond butter, maple syrup, melted coconut oil, vanilla extract, and sea salt until smooth and fully incorporated.
4. Pour the wet ingredients over the dry ingredients and stir until the oats and coconut are evenly coated. Tip: For extra crunch, toast the oats and coconut on a baking sheet at 325°F for 10 minutes before mixing.
5. Transfer the mixture to the prepared baking pan, pressing down firmly with the back of a spoon or a spatula to create an even, compact layer.
6. Bake for 20-25 minutes, or until the edges are golden brown and the center is set. Tip: For cleaner cuts, let the bars cool completely in the pan before slicing.
7. While the bars are still warm, sprinkle the dark chocolate chips evenly over the top, allowing them to melt slightly before spreading into a thin layer with a spatula. Tip: For a decorative touch, sprinkle a pinch of sea salt over the melted chocolate.
8. Allow the bars to cool completely at room temperature, then lift them out of the pan using the parchment overhang and cut into 12 even rectangles.

With a satisfying crunch and a rich, chocolatey finish, these bars strike the perfect balance between sweet and salty. Serve them alongside a cold brew coffee for a midday pick-me-up or crumble over yogurt for a textured breakfast twist.

Walnut Date Granola Bars

Viral-worthy and packed with energy, these Walnut Date Granola Bars are your next snack obsession. Crunchy, chewy, and naturally sweet—they’re a no-bake miracle.

Ingredients

• 1 1/2 cups rolled oats
• 1 cup pitted Medjool dates, finely chopped
• 1/2 cup raw walnuts, roughly chopped
• 1/4 cup almond butter, unsweetened
• 2 tbsp pure maple syrup
• 1 tbsp chia seeds
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt

Instructions

1. Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
2. In a large mixing bowl, combine rolled oats, chopped Medjool dates, and raw walnuts. Mix thoroughly to distribute ingredients evenly.
3. In a small saucepan over low heat, warm almond butter and pure maple syrup until fluid, about 2 minutes. Stir constantly to prevent burning.
4. Remove saucepan from heat. Stir in chia seeds, vanilla extract, and sea salt until fully incorporated.
5. Pour the wet mixture over the dry ingredients. Use a rubber spatula to fold until every piece is coated.
6. Transfer the mixture to the prepared baking dish. Press down firmly with the back of a measuring cup to compact into an even layer.
7. Chill in the refrigerator for at least 2 hours, or until set. Tip: For cleaner cuts, score the bars before chilling.
8. Lift the granola slab from the dish using the parchment overhang. Cut into 12 even bars with a sharp knife. Tip: Run the knife under hot water for smoother cuts.
9. Store in an airtight container in the refrigerator for up to 1 week. Tip: Separate layers with parchment to prevent sticking.

Every bite delivers a perfect balance of textures—crisp oats, tender dates, and crunchy walnuts. Serve them chilled for a firm bite or slightly warmed for a softer, more indulgent treat.

Zucchini Bread Granola Bars

Crunch into these Zucchini Bread Granola Bars for a snack that’s packed with wholesome goodness and a hint of summer garden freshness.

Ingredients

• 1 1/2 cups old-fashioned rolled oats
• 1/2 cup almond flour
• 1/4 cup clarified butter, melted
• 1/3 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 1 cup grated zucchini, moisture squeezed out
• 1/4 cup chopped walnuts
• 1/4 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, combine the rolled oats, almond flour, clarified butter, maple syrup, vanilla extract, ground cinnamon, and sea salt. Mix until all ingredients are evenly coated.
3. Fold in the grated zucchini, chopped walnuts, and dark chocolate chips until just combined.
4. Press the mixture firmly into the prepared baking pan, ensuring an even layer. Tip: Use the bottom of a measuring cup to compact the mixture for uniform thickness.
5. Bake for 25 minutes, or until the edges are golden brown. Tip: The center will firm up as it cools, so don’t overbake.
6. Allow the granola bars to cool completely in the pan on a wire rack before lifting out using the parchment overhang and slicing into bars. Tip: For clean cuts, use a sharp knife and wipe it between slices.

These bars offer a delightful chew with crispy edges, blending the earthy tones of zucchini with the richness of dark chocolate. Serve them alongside a cold-pressed juice for a balanced breakfast or as a post-workout pick-me-up.

Conclusion

Ready to revolutionize your snack game? Our roundup of 22 delicious granola bar recipes offers something for everyone, from nutty to chocolatey, chewy to crunchy. We hope you’ll find your new favorite and give it a try. Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to spread the granola goodness. Happy baking!