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.


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23 Responses

  1. Are these chewy or crispy? Also, what would you recommend substituting for the flax seed? Should I up the wheat germ to compensate or just leave it out? Thanks for the recipe. My kids will love these.

  2. Love it! Cascadian Farms is a favorite in my home, too. I buy them mostly for the teenager who won’t eat breakfast or lunch. At least he has something in his locker at school.

  3. These sound delicious! I’m going to look into buying sucanat. I’ve been wondering if brown sugar was a good chioce.

  4. I have been thinking the same thing . . . I really need to make my own granola bars, as my kids LOVE them and I so do not like buying so many boxes.

    Just a couple of questions for you . . .

    What is a “half sheet pan”? I have been baking for years, and am not familiar with that size (other than I know that bakeries sell half sheet cakes, but I don’t know the measurements of those).

    Would other oil work for the coconut oil? I buy coconut oil for my African girls’ hair, but never have it on hand for cooking. 🙂

    thanks. looks yummy.

    mama of 12

    1. Those are good questions. A half-sheet pan is, I think, the size of a jelly roll pan? Here is one: https://amzn.to/17AjCQu

      I love coconut oil for baking. I use it all the time. You may want to invest in some for your kitchen! 🙂 You could try butter. I don’t recommend canola or other vegetable oils; I’ve read that they’re not healthy.

      1. Thanks.

        I was wondering if the 1/2 sheet was the same as a Jelly Roll. That’s what I have. (I think different parts of the country sometimes refer to things by different names.) 🙂

        I haven’t used vegetable oil in years. I cook/bake with only Canola or Olive Oil, but I just might pick up some Coconut Oil for the kitchen (and not just my girls’ hair).

        Thanks for getting right back to me. I think I’ll make some of these this afternoon.

        Hope your day is BLESSED!

        Laurel 🙂

      2. Thanks for the link. I looked it up and the half sheet is the same size as my “jelly roll” pan.

        🙂 🙂 🙂

  5. These look great Jo-Lynne, you put some good & healthy stuff in. I just made something somewhat similar but not as good-for-you for my kids because I too am going through 3-4 boxes a week since i introduced them to a new variety that was store-bought. I figured (like you did) since I make cookies vs buying them I ought to make a version of granola bars too!

  6. These look great! I’m going to have to give them a try – replacing egg with applesauce. I always love a new homemade snack idea!

  7. Yummy! Oh yea! I made them up this afternoon.

    My substitutions:

    no Wheat Germ (didn’t have any)

    Regular Chocolate Chips and White Chocolate Chips

    Canola Oil rather than Coconut Oil

    and, because my kids’ favorite store bought kind is “Peanut Butter Chocolate Chip”,
    I used:

    1/2 Cup Peanut Butter (melted in the oil)
    1/2 Cup Honey

    They even got my hubby’s approval, which means a lot. 🙂

  8. Thank you for this! Are they chewy? I am hoping to find a chewy recipe to switch out our store bought ones with homemade that are hopefully healthier for my 3 boys. They go through way too many granola bars too lol. It seems as if that is what they survive on at times!

  9. Thank you, I am always looking for granola bar recipes that do not contain peanut butter as the kids cannot take it to school.

  10. do you think they’d be good without the brown sugar? it’s hard to tell without making them but sugar plus a full cup of honey sounds like a lot to me.

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