You’ll never buy them from the store again when you try these homemade granola bars! Chewy, delicious, and easy to make with your own favorite mix-ins.

Stack of 4 homemade granola bars

Homemade granola bars are a fantastic option for anyone looking to control the ingredients in their snacks. There’s no high-fructose corn syrup or fillers when you make them yourself! These chewy granola bars are perfect for on-the-go breakfasts, midday snacks to power you through to dinnertime, or a healthy treat after a workout. Kids love them too!

(Looking for more recipes with oats? Try my Instant Pot steel-cut oats, peanut butter banana oatmeal cookies, or vegan baked oats next!)

Why You’ll Love Homemade Granola Bars

  • Tastier than store-bought. I love that homemade granola bars taste so much fresher than their packaged counterparts. There’s really no comparison!
  • Customizable. Whether you have dietary restrictions or simply prefer certain mix-ins over others, making your own granola bars allows for endless customization. 
  • Easy and convenient. Homemade granola bars are a cinch to make and ideal quick, easy snacks. You can make a big batch ahead of time and store them in the fridge or freezer so you always have them on hand!
Overhead view of ingredients for homemade granola bars with labels

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Pitted dates – Dates aren’t just for sweetness here! They also help bind these homemade granola bars together.
  • Dried apricots 
  • Agave nectar – Date syrup is another option to try.
  • Sunflower butter – Or another nut butter you like. Any will work here!
  • Cinnamon
  • Roasted cashews – You can swap in another chopped nut or use a mix.
  • Coconut flakes
  • Quick oats – Be sure to use gluten-free certified oats if you want your granola bars to be gluten-free.

Can I Use Old-Fashioned Oats for This Recipe?

You can, but I recommend giving them a quick blitz in the food processor first to chop them up. This will help the bars hold together better. 

How to Make Homemade Granola Bars

Overhead view of binding mixture for homemade granola bars
Overhead view of dry ingredients for homemade granola bars
Overhead view of granola bar mixture in mixing bowl
Overhead view of homemade granola bars in loaf pan
  • Chop. Pulse the dates and apricots in your food processor.
  • Finish the binder. Add the agave, sunflower butter, and cinnamon and process until well-combined.
  • Add the mix-ins. Transfer the binder mixture to a mixing bowl and stir in the remaining ingredients.
  • Chill. Pour the granola bar mixture into a parchment-lined loaf pan. Press firmly and chill for an hour. 
  • Finish. Slice into 8 to 10 bars and enjoy or refrigerate for later.
Overhead view of homemade granola bars

Tips for Success

  • Stir well. Make sure all of the dry ingredients are evenly coated with the binder so everything sticks together.
  • Press Firmly. When pressing the granola mixture into the pan, make sure to press it down firmly to help it stick together. You can use the back of a spoon or even a flat-bottomed glass to compact the mixture evenly. 
  • Chill Thoroughly. Allowing the mixture to chill in the fridge for at least an hour is crucial for the bars to firm up properly. If you’re in a hurry, you can place them in the freezer for about 30 minutes.
Stack of 4 thick homemade granola bars

More Mix-In Ideas

As long as you keep the ratios the same, you can switch out the cashews and coconut flakes with any of these:

  • Dried cranberries. These add a tart flavor that balances the sweetness from the dates and agave.
  • Seeds. If you have a nut allergy, try pepitas or sunflower seeds for crunch.
  • Chia or hemp. Chia and hemp seeds don’t have the flavour and texture of pepitas or sunflower seeds, but they’re packed with protein.
  • Chocolate. For a sweeter treat, add mini chocolate chips or chopped chocolate.

How to Store

Refrigerate homemade granola bars in an airtight container or wrap them individually in plastic wrap, parchment paper, or wax paper. They’ll keep for up to 2 weeks.

Overhead view of homemade granola bars on countertop with bowl of oats

Can I Freeze This Recipe?

For longer storage, you can freeze these homemade granola bars. Wrap each bar individually, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Thaw at room temperature for about 30 minutes before eating.

More Vegan Snack Ideas

Stack of 3 homemade granola bars wrapped in parchment and twine

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Overhead view of 5 homemade granola bars on parchment paper

Homemade Granola Bars

Servings: 8 bars
Prep Time: 15 minutes
Chilling Time: 1 hour
Total Time: 1 hour 15 minutes
These homemade granola bars are chewy, delicious, and easy to customize with your own favorite mix-ins. Kids love them too!
5 (from 1 rating)
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Ingredients

  • 1 cup pitted dates, 155 grams
  • ½ cup dried apricots, 82 grams
  • ¼ cup agave nectar, 84 grams
  • ⅓ cup sunflower butter, 90 grams
  • ½ teaspoon cinnamon, 1.3 grams
  • ¾ cup roughly chopped roasted cashews, 94 grams
  • ½ cup coconut flakes, 30 grams
  • 1 ½ cup quick oats, 120 grams

Instructions 

  • Add the dates and apricots to a food processor and pulse until chopped.
  • Add the agave, sunflower butter, and cinnamon to the food processor and pulse until well combined.
  • Transfer the contents of the food processor to a large mixing bowl and pour in the cashews, coconut flakes, and oats. Stir until everything is well combined. I actually used my hands to massage everything together.
  • Line a loaf pan with parchment paper and press the granola bar mixture firmly into the bottom of the pan to create an even layer. Chill in the fridge for one hour.
  • Slice the granola bars into 8-10 pieces and enjoy.

Notes

To store: Refrigerate homemade granola bars in an airtight container or wrap them individually in plastic wrap, parchment paper, or wax paper. They’ll keep for up to 2 weeks
To freeze: For longer storage, you can freeze these homemade granola bars. Wrap each bar individually, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Thaw at room temperature for about 30 minutes before eating.
Calories: 321kcal, Carbohydrates: 43g, Protein: 7g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 6mg, Potassium: 379mg, Fiber: 5g, Sugar: 22g, Vitamin A: 301IU, Vitamin C: 2mg, Calcium: 40mg, Iron: 3mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Snack
Author: Jessica Hylton