Homemade Chocolate Chip Granola Bars

NOTE: These are NOT gluten free.

Healthy Homemade Chocolate Chip Granola Bars

One of the boxed convenience foods I often fall back on is granola bars. I buy the ones from Cascadian Farms because they are organic, which means no GMOs (genetically modified ingredients) and because I like their story and believe the company truly does try to operate in a responsible, sustainable way. I know they aren’t health food, but in my mind they’re a decent compromise food. They’re easy to grab and toss in a lunchbox or as an after school snack, and the kids like them.

Lately, though, I’ve been buying about four boxes at a time — yes, that’s how many my kids eat. Which got me to thinking that it’s probably time to revisit the homemade variety. I’m buying the boxed kind too often to be financially responsible, and they really aren’t nutritious. Surely I can do better!

So last week I perused my cookbook binder where I store all the recipes I find on the internet that I want to try, and I came across this one from No Ordinary Moments.

I altered it a bit due to the ingredients I had (or didn’t have) in my pantry, and this is what I came up with. My kids have been eating them all week; they’ve been quite a hit! And it sure beats buying them by the box at $3.89 a piece!

Homemade Chocolate Chip Granola Bars
Recipe Type: Snacks
Author: Jo-Lynne Shane
Prep time:
Cook time:
Total time:
Serves: 12
A healthy after-school snack or a quick breakfast on the go!
  • 4 cups rolled oats
  • 1-1/2 cups whole wheat flour
  • 1/2 cup flax seeds, ground
  • 1/2 cup wheat germ
  • 1/2 bag {6 oz.} of mini chocolate chips
  • 1/2 cup Sucanat or brown sugar
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 cup coconut oil
  • 1 cup honey
  • 2 eggs, beaten
  • 2 tsp vanilla extract
  1. In a large mixing bowl, place all the dry ingredients and mix well.
  2. Melt the coconut oil over low heat.
  3. Off the heat, add the honey and eggs and vanilla; whisk to combine.
  4. Add the wet ingredients to the dry; mix well.
  5. Press the mixture onto a greased half-sheet pan.
  6. Bake at 350 for 25-30 minutes.
  7. Cool for 10 minutes and cut into bars.
  8. When they’re cool, carefully remove them from the pan and store in an airtight container.