Easy No-Bake Granola Bars
This granola bar recipe is so easy and delicious! These wholesome granola bars are naturally sweetened, gluten free, and the perfect healthy snack.
Updated by Kathryne Taylor on August 29, 2024
515Comments
Jump to recipe
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
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.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Wonderful bars- I used date syrup and easy to mix using my hands
Hello from Melbourne Australia!
I rarely review things, but l was compelled to tell you that these no bake granola bars are FABULOUS. Absolutely scrumptious and so easy to make, not to mention good for you. It’s a great recipe and l’m glad l found it. Thank you
This is now a stable for my hubby’s breakfast. I have made these in different varieties. My favorite is using pecans, sliced almonds, pepitas, coconut and dark chocolate chips. I make them now in a very large pan so that they will last longer. When hubby eats the last of it, he lets me know. In other words “Time for another batch! Lol
Hi Kate,
First, I simply adore your recipes. Thanks for so many hits!
Do you know if I could make the granola bars or granola with agave in place of the honey or maple syrup? If so, would it be the same measurements? TIA
Thank you, Melissa! I’m glad you have been enjoying my recipes. I haven’t tried it so I can’t say for sure. Sorry!
I love this recipe and I have been making my own bars for years. This is my go to now. I take them on my hikes. I use cocoa powder instead of chocolate chips because hot hikes and chocolate don’t mix. Thank you Kate
You’re welcome, Esse! Thank you for your review.
I have made these multiple times with 1 cup of coconut, 1/2 cup of cocao nibs and 1/2 a cup of sliced almonds. Thank you for the recipe!
You’re welcome, Amara! Thank you for your review.
Thank you for this recipe! I used pecans, sunflower seeds, pepitas and raisins! Will definitely come back to make it again!
That’s great to hear, Chi!
Your recipes are a staple in my home! I loved the flavor of these granola bars, but they were a bit more crumbly than I wanted them to be. I used the dates for sweetening, so I only added the 2 T honey. I know this is less liquid than the original recipe.Any tips for making the mixture a bit more moist without adding more sweetener?
I love to hear that! Thank you for trying so many and sharing what you think, Hilary.
How many nuts and seeds should I add?
Hi Katelyn! See the instructions – 2 cups mix-ins.
Made these today and they are delicious! Perfect ratio of wet and dry ingredients, and perfectly sweet. I think if you want to be conservative with the sugar content, the amount of honey/maple syrup can be reduced a little and still taste great. I made mine with unsweetened coconut, unsweetened dried cherries, pecans, and dark chocolate. Will be making these again!
Like many others have said, I’ve tried multiple recipes for granola bars that just don’t work. Now that I’ve found these, I make them over and over for my kids school snack in different variatons. I tell everyone I know about them. Even one of the teachers asked to try one! We love them, we love your cookbook (it is our go to!), and haven’t met a recipe of yours that wasn’t a hit! Thank you for what you do.
Thank you for sharing, Megan!
Hi Kate
I can’t have oats so is there any other I can use
Thanks
Karen
Sorry to disappoint, but I don’t have an option without oats.
These granola bars are so yummy! My 4 yo loves them. We put pecans, chocolate chips and chia seeds for our mix ins. Super easy and makes a great breakfast. Thank you for the recipe!
You’re welcome, Dee Dee!
My go to bars, I make these bars every few weeks. I use oats, almonds, cinnamon, dried cranberries, chia, Sunflower seeds, Peptitas and salt, blitz all together then add the mix of peanut butter, honey and vanilla and blitz to mix … Delicious!
I made these with
3.5 cups old-fashioned oats or quick-cooking oats
2 teaspoon ground cinnamon
1 teaspoon fine sea salt
2 cups raw almonds
1 cup chia seeds
1 cup cocount oil
½ cup honey
1/4 cup bourbon maple syrup
2 cups chopped whole cranberries
1 Tablespoon vanilla extract
It is SOOOOO good!!!
Hello Kate,
I don’t have a food processor, so I tried to blitz my almonds in the blender instead. I just ended up with basically ground almonds :(
Anyway, does this matter? I plan to also add walnuts (which I will chop by hand), plus raisins, sunflower seeds and perhaps chocolate chips. How much ground almonds do you suggest I add?
Many thanks
I’m sorry to hear that. This does work in my Vitamix.
Perhaps it’s because I have a very basic blender.
Do you think the recipe will be successful with my ground almonds? If so, what ratio of ingredients do you think I should use?
I’m not sure without trying it, sorry!
The absolute best granola bar recipe ever created
Happy to hear you loved it, Lia!
I don’t understand how the no bake breakfast bars are mixed with so little wet mixture. I couldn’t manage it. Am I missing something?
I’m sorry to hear you didn’t enjoy this recipe. Did you use honey or maple syrup? Was your peanut butter extra thick?
Thanks Kate, these are so good
I would like to see your recipes in metric amounts. For instance, this granola bar which is a huge hit in my house. Kids are taking them to school every day they go to sporting events, just about everywhere. It would be a lot easier to measure out honey peanut butter in grams. pain to clean up measuring cups. I want my kids to eat healthy snacks. I have converted this recipe to grams. Just put a bowl on the scale and plop in peanut butter, and honey, weigh out everything out. It is fast. Around here in this crazy busy house, you have to win the time game.
I make these so often I felt like I needed to finally comment. These are a big hit in my house (just a pair of adults who work too much) and they make great packable snack options for work or before the gym. Every once in a while we change up the fillers, but cranberries, chocolate chips, pepitas, and sunflower seeds are our staples. One day I am dying to try a version made with coconut, cardamom, golden raisins – yum! For anyone who thinks the sweeteners are too strong for their preference, we have tried these with brown rice syrup too. The bars were a little stiffer, more difficult to mix, but we found not as sticky-sweet as with honey. Honey is usually our go-to just based on what we have on hand. Thanks for a fantastic recipe!
I’m excited you make these often, Claire! I appreciate your review.
These granola bars were great and very easy to make!
I have made your no bake granola bars 2x…delicious, but they crumble…so I eat with a spoon. I want to eat as a bar, not have it fall in my lap on the go. What am I doing wrong? I follow the recipe exactly and have never had any problems with all your other recipes…which I make all the time. I bought your cookbook for all the girls in the family also, never a problem with any recipe but this one.( I used old fashioned oats, maple syrup, coconut shreds chocolate bits, peanut butter and pecans, vanilla and salt. I did not process the oats, everything else I did.)
Thank you Cathy
Oh no! Did you blitz or chop the mix-ins like it states in step 3? Did you pack it firmly using a cup or anything?
On my second batch today. So easy and so yummy! The first one I made just like yours. BIG hit! Made them in an 8×8 and cut them into little bites. This batch for the 2C of mix-ins I used dried cherries, dark choc chips, pistachios, pepitas, almonds, coconut flakes, 1/2tsp vanilla extract, 1/2 tsp almond extract. In the fridge right now. Can’t wait!
I love to hear that, Dea!
Soooo good! I made these with gf quick oats, Enjoy Life chocoate chunks, goji berries, diced dried apricots, and gf rice krispies. I used no nuts pea butter, and honey rather than syrup. They really are fantastic!
Great to hear, Melanie! I appreciate your review.
This is my first time making granola bars and it is a hit. Now we have healthy snacks for my always hungry toddler (who said these are “delicious”!) that are easy to make together. I can always rely on your recipes to be simple and use pantry ingredients. Thank you!
You’re welcome, Meghan!
Could you use glacé cherries? They are moist so wondering if that would impact on storage. Thank you
I haven’t tried it so I can’t say for sure, sorry!
I have the fussiest teen who turns his nose up at anything remotely healthy.
Even he has to admit these were good! I am ditching the mid afternoon cookies and having a piece of this with my cup of tea – an absolute winner!
Great to hear, Sam!
I did not like these. Too much peanut butter & they were gooy. Also, the taste was off. I followed the recipe to a T. I prefer a more crunchy, drier bar. Sorry.
I’m sorry you didn’t love these, Jackie. I appreciate your review.
Hi Kate – I have made this granola bar recipe many times and we absolutely love it!! So much that I’ve shared it with many friends and family. We have been recently trying to cut down on sugar, so I’m wondering if you have any suggestions for halving the sugar (honey/maple syrup). The one time I tried to cut back, the batter was too crumbly and the bars didn’t stick together. If we cut the honey/syrup in half, can you recommend a good substitute?
We love your blog and cook book! Thanks so much!
I don’t have an alternative without creating a new recipe, sorry!
Karen, in case this helps, yesterday I posted a 5-star review (I don’t see it here yet) with Kate’s version of these using dates and only 2 T of honey. Honey has a higher sugar content than dates, and dates have more fiber, so win-win I think. They are awesome. If the post shows up, I included what I used for mix-ins and also the adjustment I made for the amount of almond butter because of the change to using dates.
Mmmm mmm mm! Thanks for this recipe. This is my third time making these. With this batch, I tried the dates. So my mixins were: 1/4 C dark chocolate, 1/4 C raw sunflower seeds, 1/2 C pecans, 1/2 C unsweetened coconut, 1/2 C pepitas. Instead of the 1C of almond butter, I soaked the 12 medjool dates as written, popped them in the food processor with 2T honey and 1 tsp vanilla. After processing, I scooped that into a bowl and mixed in a generous 1/2 C of almond butter. Added all of that to the oatmeal mixture and…Ta dah! Deliciousness!
Can you use steel cut oats in this recipe? They sound yummy!
This is best as written. I hope you try it!
Another great recipe, had to order your book!
That’s great to hear you loved this recipe, Kirtsi! I hope you love my cookbook.
These are the best. We keep a pan in the refrigerator. Especially good after a long run. After you have made one or two batches, it’s quite simple to make.
Great to hear, Susan! I appreciate your review.
Can the granola bars be baked?
If so, what are the directions for baking?
thank you.
Beverly
This isn’t meant to be baked. I hope you try it!
I baked the NO BAKE granola bars and preferred them to the no bake. They are very good. Enjoyed.
I’m glad it still turned out!
These bars are delicious! I made the almond-chocolate chip variation. I like the texture. My son likes a crispy bar – wondering if you think baking them would make them crunchier?
I recommend this recipe best as written.
I made a half batch of these (8 bars) for a camping trip using peanut butter and honey in the base, and flaked coconut, dried cherries and mini dark chocolate chips as mix-ins. I followed the instructions exactly and wrapped each bar in parchment paper. I cook a lot and I’m not exaggerating in saying that this is probably one of the most delicious things I’ve ever made. They were rich and sweet, but for me the tart cherries and dark chocolate balanced it perfectly. Super easy too! Only thing I’ll change is that I’m definitely making full batches from here on out. Thanks for the recipe!
I make these twice a week! My family gobbles them up for breakfast
That’s great, Aviva!
Hi, they are very tasty but mine did not hold together. I can’t figure out what I did wrong. Any suggestions?
I’m sorry to hear that. Did you follow the pressing down instrucitons?
I did press it down. Just eating it with a spoon. It’s very tasty.
I always love your recipes Kate! I would like to make the granola bars but I don’t have a food processor. I wonder if I could chop the nuts, etc, with my Vita Mix? Thanks for any suggestion you might have.
Sure, that may work. Just be careful to not overdo it.
These bars are absolutely divine! I made mine with almond butter, pecans, shredded coconut and chopped dates. I reduced the sweetener to offset the dates, but included both maple syrup and honey. Soooo delicious! I noticed the recipe on a recent email post – thanks so much for so many great recipes!
You’re welcome, Lori!
Stage 5. I found the easiest way to mix was to get my hands in… washed thoroughly first, of course.
I used dark chocolate with orange in my mix-in, yummy!
Also found bars half the size of the recommended 16 were ample.
Definitely best stored in the fridge.
Thank you for sharing, Sally! Happy to hear you enjoyed these granola bars.
I have baked your “Very Best Granola”(aptly named) several times, but was also seeking a portable bar option. These are positively droolworthy, and freeze beautifully. My husband loves them as well. I just prepared a second batch and found myself a little bit shy of one cup of peanut butter; I added a teaspoon or so of coconut oil to help bind them further. Currently chilling in the fridge. Thank you for a nutrient-dense, tasty, versatile and filling no-bake recipe!
Quote from my hubby-“These are the best ‘healthy’ treats you have made. I used sprouted oats, natural peanut butter, maple syrup, pecans, coconut, dark chocolate, and pepitas. I used my stand mixer which made it easy to mix and rolled them into balls and refrigerated overnight. These are super yummy and will be my go to sweet snack!
My family and I have made these bars three times now, and I’m sending recipes to relatives. Thank you for this wonderful and nutritious recipe!
In case anyone wants to try it, I use walnut pieces, almond slices, chia seeds, pumpkin seeds, ground turmeric, and ground ginger for the mix-ins to make these superfood-packed granola bars. I also use raw honey and as natural of peanut butter as I can find.
You’re welcome, Katherine!
I like that they stick together well but unfortunately, as I keep finding with homemade recipes, they just like sweetened peanut butter – not what I am seeking. The nuts and fruit get lost. But thanks to all the comments- maybe I can find a better blend and try again. I used half hazelnut which might be a sweet too.
Update: I have been making these regularly, and since I was low on mix-in ingredients today, I halved the recipe and formed it into small power balls. I also swapped out the vanilla for almond extract, and they turned out superb. They freeze beautifully too. Such a flexible, delicious treat!
Thank you for sharing!
Instructions and notes are very clear. Always enjoy cookie and Kate recipes as they are bang on. These do not disappoint. Great snacks, or for a post work-out protein boost, and portable for busy days on the road. I’m sure that most people would enjoy them….love that they can be frozen too. Many thanks for another great and nutritious/healthy recipe! Highly recommended.
I’m happy to hear you enjoy it, Jane!
My husband and I made these last night for our toddler and are enjoying them for breakfast ourselves! They took a few minutes to pull together and I feel good about having a healthy and easy option to reach for. Thanks for another great recipe!
You’re welcome, Molly!