Thick and Chewy Granola Bars

With these healthy homemade granola bars, you can easily switch up the mix-ins to make your own favorite flavors!

Post and recipe updated 9-1-14 with a few notes and modifications.

Thick and Chewy Granola Bars | Kristine's Kitchen

Let me apologize in advance for these. Once you make these granola bars, you are going to have a very hard time enjoying a store-bought granola bar. You are going to find yourself in the kitchen long after the sun has gone down, mixing up the ingredients for these bars. You will walk down the cereal aisle of your grocery store, looking through the granola bar choices, knowing that you have to choose one because you certainly don’t have the time each and every week to make your own. Or do you? You might just decide that the thirty minutes you could spend watching TV or mindlessly browsing Pinterest might be better spent mixing together a batch of granola bars that you can really crave.

I have made these bars three times now in the past two weeks, and I’ve finally gotten the recipe just right. As usual, I adapted the original recipe to make it healthier, because if I am going to make a granola bar, I want it to be a healthy snack. I eat enough cookies already. 🙂 One change I made was to really cut down on the amount of sugar. The original recipe called for a lot of sugar, plus some corn syrup, which I try to avoid if at all possible. I used just ¼ cup of honey in my bars, and they are plenty sweet, especially with dried fruit mixed in. I also replaced most of the butter with applesauce, and increased the amount of oats and flaxseed.

Thick and Chewy Granola Bars- a healthy homemade bar, you can easily switch up the mix-ins to make your own favorite bar! | Kristine's Kitchen

As with many homemade foods, making your own granola bars allows you to completely control the ingredients and customize them to your preferences. You can choose which mix-ins you want to add- nuts, dried fruits, seeds, even dark chocolate. I’ve made a couple varieties of these, one with chopped dried apricots and almonds, and another with dark chocolate chips, dried cranberries, and walnuts. My favorite version is with chopped dried cherries and mini chocolate chips mixed in.  I usually use almond butter in my bars because it has a milder flavor, but peanut butter would work as well.

The granola bars maintain their chewy texture best when stored in the refrigerator. They freeze really well too, wrapped airtight. I suggest making a double batch and freezing half for quick breakfasts and snacks.

Thick and Chewy Granola Bars | Kristine's Kitchen

5 from 1 reviews
Thick and Chewy Granola Bars
With these healthy homemade granola bars, you can easily switch up the mix-ins to make your own favorite flavors!
Recipe type: Snack
Serves: 12
  • 2 cups old-fashioned oats
  • ½ cup oat flour (or ½ cup oats finely ground in food processor) or ½ cup whole-wheat flour (lately I've been using whole-wheat flour and I'm so happy with the results)
  • 3 tbsp. ground flaxseed
  • ½ tsp. salt
  • ½ tsp. cinnamon
  • 2 tbsp. unsalted butter, melted
  • ⅓ cup nut butter (I prefer almond butter)
  • ½ cup applesauce
  • ¼ cup honey
  • 1 tsp. pure vanilla extract
  • 1 ½ – 2 cups dried fruit, nuts, seeds, dark chocolate, etc.
  1. Line an 8 x 8-inch square pan with foil or parchment, letting it hang over the edges on two opposite sides. Lightly spray the foil with cooking spray. Preheat oven to 350 degrees F.
  2. In a large bowl, stir together the oats, oat flour (or whole-wheat flour), flaxseed, salt, and cinnamon.
  3. In a medium bowl, whisk together the melted butter, nut butter, applesauce, honey, and vanilla until well combined. Add the wet mixture to the bowl with the oat mixture and stir until well mixed. Stir in the dried fruit, nuts, chocolate, etc.
  4. Scoop the mixture into the prepared pan and use your hand to press it down into an even layer. Bake for 25-35 minutes, until the edges begin to brown. Place the pan on a wire rack and cool completely. Refrigerate the bars in the pan for at least 30 minutes before cutting into bars. The bars will maintain their chewy texture best if stored in the refrigerator. The granola bars freeze well, too, wrapped airtight.
*Note: Recipe can easily be doubled and baked in a 9x13-inch pan.

Source: Adapted from King Arthur Flour.


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