Healthy Homemade Granola Bars


This recipe comes from one of my good friends here in Tiny Town who graciously sent me the recipe with photos so I could post it on my blog! (Thanks Ashley!) The above photo is my own, after I made a batch, but the photos below are hers.


These granola bars are a total hit at our house. My kids gobble them up, and I love that they are an easy grab-and-go snack – perfect for home or on the road. The only downside is that the oats are un-soaked, which can be difficult to digest, so it’s probably best not to eat too many in a day. The seeds could easily be soaked and dehydrated before use (though I confess I didn’t do that this time – at 37 weeks pregnant I was lucky to find a burst of energy to throw these together, let alone worry about soaking…) As a side note – I wonder if you could soak oats and then dehydrate them to keep for recipes such as this? Anyone know?


Anyway, these are a billion times better for you than the processed/packaged alternatives in the stores, laden with high-fructose corn syrup, sugars, and un-recognizable ingredients (yuck!).

{The Ingredients}

2/3 cup almond butter (you could also use peanut butter which is cheaper, or sunflower seed butter, if you have nut allergies)
2/3 cup honey (raw is best)
2 cup oats (gluten-free if desired)
2 cups total of any add-ins you’d like (such as chopped nuts, dried fruit, dark chocolate bits, coconut flakes, sesame seeds, pumpkin seeds, etc). I use my large 4-cup measuring cup and just dump in ingredients until it’s at 2 cups.

{The Method}

Mix almond butter, coconut oil and honey together in a small pot and warm until everything is melted. Stir together. Add oats. Add the rest and stir until well combined. (If using chocolate chips be sure to cool the honey mixture completely before adding the extras or else the chocolate chips will all melt).
Press into an 9×13 pan (the above photo is an 8×8 pan for when the recipe is halved) and refrigerate until firm. Cut into bars, wrap individually, and store in the fridge.
{For more healthy yumminess, check out the Red & Honey recipe page!}


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I'm Beth. I created Red & Honey because I'm obsessed with the wild art of wellness.

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  1. Marjolein says

    Could these be baked? I’m looking for a baked granola bar recipe with almond butter but they seem to be hard to find…

  2. says

    Hello. Thanks for the recipe. I made it last weekend, and it tastes great. My only concern is the coconut oil, because it is high in fat (I think). Can you recommend a low fat substitute for it? Thank you.

    PS: I tried 5 different granola recipes last weekend. 3 were good (including yours), 2 were not. If you want me to share the other good ones with you, just let me know.

  3. says

    Hi, Beth
    How long do these typically take to firm up in the fridge? i’m looking to do something like this with an after school program I run, but I am under time-constraint. Have you ever tried letting them set in the freezer?

    Thanks :)

  4. Mounia says

    There granola bars are just too good ! They won’t last one day !!! I filled my 2 cups with raisins, goji, chia, hemp seeds, maca powder and cholocate chips. OMG !!! And so easy to make. I just can’t believe it. Thank you so much for this recipe !!!

  5. Robin Stephens says

    These are the most amazingly delicious bar-style treat I’ve ever made. So fast, so easy, so versatile, and so very yummy…. Feels like you’re “cheating” and eating a store-bought candy bar. Made them last weekend…..and am going to make them again today… What a winner!

  6. shar says

    I soaked my oats for some protein balls and they were super soggy. I’m sure you could bake them on low for a while to harden them up or add more nuts, almond meal, or more flax and chia to soak up excess moisture. However, I think they will still be gooey. thanks for sharing

  7. Mary says

    Do we have to use quick cooking oats or will regular wheat/barley oats do?
    Also, can the peanut butter be substituted with eggs (I’ve found a recipe that does it). If so, what is the new shelf life?

    • says

      Hi Mary,

      I’m not sure what you mean by wheat or barley oats. You can use quick oats or regular rolled outs, although the regular oats will be much chewier since this is a no-bake recipe. Also, no you can’t use eggs instead of peanut butter. If there’s a peanut allergy, I’d recommend using sunbutter (sunflower seed butter). I’m not sure on shelf life – my kids eat them all within a few days. I keep them in the fridge. You can freeze them if you won’t be consuming them within a week or two.

      Hope that helps!

    • says

      Sure you can! You should just add it to the add-ins measurement – up to 2 cups of whatever add-in’s you want. I’d probably go with 1/4 cup max. Hope that helps! :)

  8. Sarah says

    I would love to try this recipe. I have Justin’s Maple Almond Butter on hand which has a sweetness to it, would I need to reduce the amount of honey if I use that almond butter? I worry about the bars being too sweet?

    • says

      Hey Sarah! Sorry I didn’t respond yet! Does the Maple Almond Butter have maple syrup in it? If so, then perhaps you could reduce the honey slightly… but be careful because you may need to reduce your dry ingredients as well in order to make sure they still stick together. :)

  9. Sattamander says

    Read the ‘disclaimer’ about the chocolate chips a little late and ended up with one big candy bar which I know the boyz will love. Wife likes this recipe the best. Plan on trying it again with a cooler mixture. Thanks so much!

  10. Kim Sealy says

    Do you think this recipe would work without 2 cups of add ons? I think I have some flaked coconut and maybe a few chocolate chips but no dried fruit, nuts or seeds.

  11. Juana says

    Hello! I made the bars today and they are so delicious!
    But I do have a question though: once they were firm I took them out of the fridge to cut into bars. Some stayed together but mostly they fell apart. Should I put more pb/ honey?

  12. Sarah says

    I was so excited to try these! I ended up using steel cut oats for something different and I’m not sure they turned out as they were supposed to. Even when cold, they’re really gooey and soooo rich I can’t even eat a whole one! I used dried cherries and dark chocolate chips. I wonder if the steel cut oats made a dfference?!

  13. Brooke says

    This recipe looks great! Thank you for sharing! Do you by chance know the nutritional facts for a single bar? Thank you! : )

  14. Julie says

    Hi, these look great!  Would I be able to put them in the freezer?  It takes us a few weeks to go through a pan of granola bars.  Thank you for sharing your recipes!

  15. hawaiian mama says

    HI! I am still learning the art of soaking grains… but I have read that you can soak your oats, dehydrate them, and keep them for future use. Although I am not sure of the best way, if you do not have a dehydrator. Also, recently I made some granola bars using oats that I had soaked the night before. I just rinsed them well, and then used them in the recipe as specified. The only difference is that I baked them. Not sure how they would hold up without being baked for a bit. Hope this helps a little. :)

    • says

      Hmmm, good to know! Thanks! I do have a dehydrator, so soaking and dehydrating would probably work.. that’s pretty awesome. Thanks for commenting :)

  16. Marissa says

    I have been making granola lately and have been wondering about soaking the oatmeal as well so I would like to know what you find out. I will also confess that I haven’t been soaking either but the granola has been a delicious treat!

    • says

      awesome idea. except that they are pretty soft when not refrigerated. but hey, that’s really more of a problem for the sector of the population that doesn’t understand how to use a napkin (aka my children) :)


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