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HOMEMADE CHEWY GRANOLA BARS (WITHOUT CORN SYRUP!)

March 25, 2010 by Laura 420 Comments

This post may contain affiliate links which won’t change your price but will
share some commission.

Chewy Granola Bars. No corn syrup. Easy recipe. Grab-and-go snack option.
Fantastic.

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Every homemade chewy granola bar recipe I’ve ever seen includes corn syrup
and/or marshmallow cream (not ingredients we feel okay about eating or feeding
my family). Even most pre-made granola bars I have seen at the store (even the
organic ones) have ingredients I don’t like feeding my family.

I finally figured out a chewy granola bar recipe that we like! It’s easy and
includes all natural sweeteners and ingredients! These bars are way cheaper than
store bought granola bars! Plus you can customize it according to your family’s
taste and allergies! They can be easily wrapped individually to take in the car
or packed in a lunch!

HOMEMADE CHEWY GRANOLA BARS

5.0 from 2 reviews
Homemade Chewy Granola Bars (without corn syrup!)
Save Print
Author: Laura
Ingredients
* ½ cup peanut butter or sunbutter
* ⅓ cup honey
* ¼ cup coconut oil (or another oil of your choice)
* 1 cup oats
* 1 cup total of any combination of: sesame seeds, coconut flakes, sunflower
seeds, dried fruit, mini chocolate chips

Instructions
1. In a medium sized saucepan, melt together peanut butter, honey and coconut
oil.
2. Remove from heat and add one cup of oats.
3. Choose your favorite combination of coconut flakes, sesame seeds, sunflower
seeds, dried fruit and mini chocolate chips, to equal a total of ONE CUP. (I
just got out my one cup measuring cup and poured in the ingredients until
the cup was full.)
4. Pour in and stir well.
5. Spread mixture into a 8x8 or 9x4 pan.
6. Chill for two hours, then cut into bars.

3.4.3177

Wrap in plastic wrap for a quick grab and go snack!

Many have said that these taste similar to the oldie-but-goodie No Bake Cookie
recipe we’re all familiar with. How fun that these are quite a bit healthier!

I’ve found that these keep best in the fridge as they get a little bit too soft
if left out for too long. What a perfect grab-and-go snack!

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Filed Under: Natural Sugar Treats, Recipes, Side Dishes and Snacks Tagged With:
corn syrup, granola bars, healthy, honey, nutritious, oats, recipe, snack

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COMMENTS

1. Megan says

March 25, 2010 at 10:59 am

They look so pretty! I want one….looks like I’ll be making some soon.

2. Shonda says

March 25, 2010 at 11:03 am

Yum! I need to make these too.

3. nancy says

March 25, 2010 at 11:05 am

I’m so glad you shared these. We have had to give up eggs due to allergies
and so I can’t use my favorite granola bar recipe. I can’t wait to try
these!

4. Laura says

March 25, 2010 at 11:17 am

The recipe sounds really good. If you baked them would it make crunchy
granola bars?

* Laura says

March 25, 2010 at 11:34 am

I would imagine so, but I haven’t tried to bake them!

5. Staci says

March 25, 2010 at 11:32 am

Hello,
Can I feature this on my blog? Pic and text? Great find. I needed this.
I’ll wait to hear from you.

Staci
http://www.designingmotherhood@hotmail.com

* Laura says

March 25, 2010 at 11:35 am

I’m prefer the content to stay on my blog, but I’d be happy for you to
have a little write up about them, then link to the recipe here! Thanks!

* Laura says

March 25, 2010 at 12:22 pm

Wow, I said I’m prefer…That would be I’D prefer…sorry!

6. Jessica says

March 25, 2010 at 11:36 am

Looks great — thanks!

7. Amy @ Homestead Revival says

March 25, 2010 at 11:48 am

Those look like they really came out nice. I noticed you used a stoneware
baking pan – Pampered Chef? Do you think it makes a difference in how they
turn out?

* Laura says

March 25, 2010 at 12:23 pm

Yes, it’s a PC stone, but it wouldn’t make a difference. It’s just the
pan I had handy at the time. I’ve also used a glass pyrex 8×8 pan for
these. Since you don’t bake them, the pan doesn’t matter necessarily.

8. April says

March 25, 2010 at 12:38 pm

I had no idea corn syrup was bad for you. (did not make the connection
between high fructose corn syrup and plain corn syrup) I just made granola
bars that contained some yesterday. Thank you for posting this recipe so I
can make a healthier version for my family.

* Laura says

March 25, 2010 at 12:44 pm

Yeah, HFCS is definitely worse than just corn syrup, but corn syrup is
still bad. :(

* Cynthia says

February 2, 2016 at 1:00 pm

I don’t have honey on hand..What can I use then?

* Laura says

February 3, 2016 at 9:16 am

If you stir brown sugar into the peanut butter/coconut oil mixture
instead, that should work. :)

9. Rebekah says

March 25, 2010 at 12:55 pm

I wanted to jump up and down and scream “Wa-hoo!!” when I saw this! I’m so
excited to make these! We need snacks like this for the same reason, and I
can’t even justify buying them in bulk at Costco. Thanks for the recipe! I
can’t wait to try it out!

10. Heather says

March 25, 2010 at 1:17 pm

I love that its a no bake recipe!

11. Sara R. says

March 25, 2010 at 2:02 pm

Thank you so much for posting this recipe! As I read it I realized I
already had everything it called for, so there are some sitting in my
fridge right now! It took me all of 10 minutes to make them and from the
taste I took before popping them into the fridge they’re fabulous! My
daughter will enjoy her surprise snack when she gets up from her nap.

12. Cammie says

March 25, 2010 at 3:48 pm

I saw somewhere (nourishing gourmet?) that you can soak oats and then
dehydrate them for use….I wonder if it would work for this recipe or if
the texture would be too off? I’ll have to check it out.

* lisa says

March 26, 2010 at 2:18 pm

Yes, “Just Making Noise” blog has a recipe for “Soaked & Ready Oats”.
I just made these yesterday & think they would be perfect for this!

* lisa says

March 27, 2010 at 9:25 pm

I made these using the soaked/dehydrated oats. One thing I didn’t
realize is the oats are hard- next time I will try grinding them
up a little bit more before putting in the bars. I’m going to
post more on my blog about it next week (linking back to this recipe
& giving credit of course)! :)

13. Jessie says

March 25, 2010 at 4:17 pm

Yeah, what Cammie said. I’ve never soaked and dehydrated oats before, but
I hear it can be done. I have this sickness where I have to change recipes
the first time I try them. :-) So maybe I’ll try it with soaked dehydrated
oats.

* lisa says

March 27, 2010 at 9:25 pm

I tried it- see my comment above before you do…

14. Heather @ Marine Corps Nomads says

March 25, 2010 at 4:35 pm

This recipe is gluten free as long as you use gluten free oats. My
daughter misses chewy granola bars, so I may need to give this a tray. :)

15. Catherine says

March 25, 2010 at 4:51 pm

Thankyou for this recipe Laura. I will definitely be trying it.

16. jenn says

March 25, 2010 at 5:51 pm

Can someone tell me what is wrong with unsoaked oats? I’ve never heard the
term before and I eat oats unsoaked all the time – is it bad for me?

* Laura says

March 25, 2010 at 6:21 pm

You can read more about soaking grains (wheat, oats…) here:
https://www.heavenlyhomemakers.com/soaking-those-grainswhat-is-that-about

Basically, soaking your grains in something cultured like buttermilk or
yogurt , or with a shot of lemon juice, makes them more digestable.
Whenever I eat too many oats without first soaking them overnight, my
tummy lets me know!

17. Tara says

March 25, 2010 at 6:06 pm

Just today I was thinking about making some granola bars..thanks for this
recipe, I will def. make this tomorrow…as I have all the ingredients, and
steel cut oats…which makes it gluten free for my autistic son.
I am also going to incorporate flax seeds in there for some EFA…thanks
again!

18. Holly says

March 25, 2010 at 6:55 pm

Thank you SOSOSOSOSO much! I’ve been trying and adapting recipe after
recipe for a simple, low sugar, granola bar. I finally gave up and did an
oatmeal cookie, but these are so much simpler and easier!

19. Christy says

March 25, 2010 at 6:57 pm

Here is another recipe for chewy granola bars, we love these!
http://onelittlewordsheknew.blogspot.com/2009/05/perfect-granola-bars.html

20. Missy says

March 25, 2010 at 7:22 pm

I also had all the ingredients on hand and went ahead and made these, they
are in the fridge right now! They smell nice, can’t wait to try them! The
hardest part of transitioning to traditional cooking has been snacks,
especially on days like today where we had three activities in a row.

21. Laura says

March 25, 2010 at 10:20 pm

Funny, I just made granola bars today. Now I want to try your recipe. I’ve
tried ten or so bar recipes, but they’ve all been baked and most are on
the crunchy side. These chewy ones would be a nice change of pace.

22. Sarah says

March 25, 2010 at 10:24 pm

I’m new to coconut oil…You said that you can use another oil that you
prefer. What types of oil would be good with this? I’m assuming not
vegetable oil or canola oil, right? I’m still learning. And thanks for all
your help in this endeavor!

* Laura says

March 26, 2010 at 6:53 am

The only oils I use are coconut, palm and olive. I’m not sure any of
those would work well in tnis recipe, but I put that statement in my
post because I often receive comments from people saying that they don’t
have coconut oil and can they use something else? But no, I don’t
recommend vege or canola.

* Kori says

March 26, 2010 at 4:05 pm

This may be a topic for a future post. :-) But I would love to know
more of what you think/know/do about the oils. I have olive oil and
coconut oil. I know nothing about palm oil. When to use which type,
which one to use if a recipe calls for veg oil or canola oil, etc…
It is all very confusing and I have done some searching and reading
but can’t seem to find it all spelled out anywhere like I need it! :-)

* Laura says

March 26, 2010 at 4:10 pm

Yeah, great idea! I do have planned to write a series of posts
(after I finish my healthy eating series) about specific ingredients
and why they’re good/bad.

* Dana from Alabama says

March 30, 2010 at 12:28 pm

Whoops, I don’t know much about coconut oil either, so I just used
veggie oil. Turned out great!

23. Katie @ Kitchen Stewardship says

March 25, 2010 at 10:39 pm

Yum-O! I have recently been experimenting with soaked and dehydrated oats
for granola bars, and they actually made mine (similar enough to these)
BETTER because they’re crunchy and chewy at the same time. I’d highly
recommend giving it a try; I used a 3:1 ratio of oats to water w/ whey for
the soak so that they don’t actually get soggy before drying in a low temp
oven.
:) Katie

* Lenetta says

March 27, 2010 at 1:46 pm

Katie, I hope we’ll be hearing about your soaked/dehydrated oats
sometime! :>) Laura, I linked to this recipe on my weekly roundup – and
your butterscotch bars… I’ll go comment over there next. Thanks!

24. Kim @ Domestic GeekGirl says

March 25, 2010 at 11:15 pm

These look great! I will definitely try them. How long will they keep
wrapped in plastic? Can I keep them longer if I freeze them? Thanks for
posting.

* Laura says

March 26, 2010 at 6:50 am

They should stay good for several weeks in the fridge. I’ve never frozen
them, so I’m not sure on that one.

25. Mary says

March 26, 2010 at 4:48 am

I just made crunchy granola bars last week and was saying how I needed to
find a recipe for chewy granola bars! Can’t wait to try these.

And very interesting info about soaking oats. I’ve had a lot of digestive
issues over the years…and I eat unsoaked oats almost every day. I live on
granola (always homemade now). I’ve always thought the oats might be
causing some problems, but I like them too much to give up. I’ll have to
look into this. And maybe into soaking grains in general. Maybe that would
really help me digest my grains, which I know is a major factor for me.
Thanks!!

* Laura says

March 26, 2010 at 6:47 am

Here’s a post I wrote about soaking grains:
https://www.heavenlyhomemakers.com/soaking-those-grainswhat-is-that-about
Since you’re having digestive issues, I’d sure look into this. Soaking
isn’t hard, you just have to plan ahead!

* Mary says

March 26, 2010 at 9:08 am

Thanks. I’m a huge planner, so that shouldn’t be a problem. I just
need to learn the step-by-step process. I actually already made the
granola bars :) After we got home from shopping this morning my
daughter (not even 2 yet) said “time to bake!” So I figured I’d give
them a try today :) Can’t wait for them to be done. They’re in the
fridge right now.

26. Jessica says

March 26, 2010 at 6:38 am

Laura,

Did you use the sunbutter for your family? I was curious if the sunbutter
taste was really strong. My 3yo is allergic to peanuts (sounds like she
and your youngest have a lot in commom!) and I buy sunbutter for her. I
try whenever possible to just make the same thing for all of us, so I’d
just like to use that for these. But I’m wondering how the others would
like it.

* Laura says

March 26, 2010 at 6:49 am

I used PB so I’m not sure. Actually, the taste of the pb wasn’t real
strong, so I would imagine with the sunbutter, the whole family would
like them just fine. Just be sure that sun flower seeds are not part of
the dry ingredient combination!

* emily anderson says

March 29, 2010 at 12:26 pm

so, is sunbutter okay for kiddos with peanut allergies? all 3 of mine
are allergic to nuts…

* Laura says

March 29, 2010 at 1:03 pm

Yep, sun butter is just made from sunflower seeds.

* Jenny says

March 29, 2010 at 7:01 pm

I made these with sunbutter yesterday(we have a peanut allergy in
our house) and they were very yummy! Thank you so much for this
great recipe. It is perfect for pack and go snacks!

* Jessica says

May 6, 2010 at 6:57 am

Finally got around to making these. Very good! But I think my brand
of Sunbutter is a little loose or runny, cause the bars were VERY
chewy. But the little one with the allergies loved them, and that’s
what makes me happy.

* Gen says

April 30, 2010 at 10:10 am

So i was just going to ask what sunbutter is as I’m not a fan of
peanut butter but DH would love the ones with PB. However DH is
allergic to sunflower seeds so I guess peanut butter it will be as you
said it isn’t a strong taste.

27. Chels says

March 26, 2010 at 7:46 am

These look yummy, I can’t wait to try them.

28. Missy says

March 26, 2010 at 7:48 am

These turned out so delicious! All I had for add ins on hand was sesame
seeds, but I actually think they are perfect! Thank you for an excellent
recipe Laura!

29. Jennifer says

March 26, 2010 at 8:21 am

Oh, these look just enough like the Trader Joe’s version that my pickiest
eater may just try them. I have yet to find a homemade granola recipe that
fits that bill… so, once again, thank you, Laura! Of course, I’ll have to
make them late one night when he’s fast asleep and store them in a TJ’s
box… but such is the life of a Mom with the grand-pubah of picky eaters!

30. Natalie says

March 26, 2010 at 8:26 am

My kids went crazy for your breakfast cookies! I can’t wait to try this
recipe!

31. Dawn says

March 26, 2010 at 9:25 am

O.K., here we go again with the soaking dilemma! I have looked into this
more since the last discussion and just cannot find ANY other source
recommending this process except for Sally Fallon (Nourishing Traditions)
and Weston Price. All other sources seem to lead back to them. It may be
that there are people who cannot tolerate the grains as well and the
soaking helps them to digest them more easily (just as some people are
lactose intolerant or cannot have gluten). Cultured buttermilk is always
an excellent addition to help aid in digestion of any food. But this
cannot mean that everyone would need to soak alll of their grains in order
to properly digest them, would it? I don’t see anything in scripture
directing us to do this, either. By the way, I have made a no-bake oatmeal
cookie recipe very similar to this for years and no one has had any
problems digesting them. We also frequently eat granola that I make using
oats that I roll with a machine. No soaking, and no digestive problems. If
anything, our digestion is improved because of the huge amount of fiber. I
do not recommend consuming any large quantities of these grains without
drinking a lot of water, though! That may be the source of more problems
than what unsoaked grains are causing. Just a thought. Sorry for the long
post.

* Laura says

March 26, 2010 at 11:05 am

All I know is that while I don’t have any (seeming) problems when I
don’t soak wheat…I DO have a messed up digestive system when I eat
straight, unsoaked oats. I’m okay with a couple of bites, and anything
beyond that I’m terribly bloated (too much information?!). Unsoaked oats
don’t work very well for me! Others seem to handle it fine though!

32. Erica says

March 26, 2010 at 10:39 am

I think you are reading my mind! I just said to my husband that I need to
find a homemade granola bar recipe that was healthy and easy to make. This
is perfect! We spend a lot of money on these because they are easy and
better than a chocolate candy bar (maybe not, now that I think about it).
I cannot wait to make these for everyday snacks as well as to pack in my
kids bag for their sports events!
Erica

33. Kori says

March 26, 2010 at 10:59 am

These look yummy and I wil ahve to try soon. Here is another link I made
recently and we all loved – next time I will skip the sesame seeds because
they are too strong
http://www.wholegraingourmet.com/recipes/57-treats/52-coconut-almond-granola-bar.html
and I want to try this recipe too
http://www.wholegraingourmet.com/recipes/57/48.html

34. Valerie M. says

March 26, 2010 at 2:02 pm

Wish I would have seen this before. My son is leaving for camp in a couple
of hours and I mixed up some trail mix for him, but these would have been
great. I’m copying the recipe for next time…and some time before a campout
too.

35. Christine says

March 26, 2010 at 2:40 pm

These are a little similar to what I make. This recipe is from Family Fun
magazine:

Powerballs
Makes 40-48

1 c. peanut butter
1 c. honey
3 c. old-fashioned oats
1/2 c. ground flaxeed
1 c. chocolate chips
1/2 c. chopped nuts, any kind
1/2 c. soft dried fruit, any kind

Mix together peanut butter and honey until smooth. Gradually add oatmeal
and flaxeed. Add chocolate chips, nuts and dried fruit and gently mix in a
stand mixer or smush together by hand.

Roll into ping-pong size balls. Keep in fridge and they will freeze well
too.

I thought they would be a sticky mess but they are not. I wear gloves for
rolling and make them small so the kids can pop the whole thing into their
mouth. These are SOOOO good! I’ve been using walnuts and cranberries.

36. Gretchen says

March 26, 2010 at 2:56 pm

These are amazing. I made them yesterday and they are almost gone. This
recipe is great!

37. amy says

March 26, 2010 at 3:51 pm

I am the wife of a corn/soybean farmer. Isn’t the problem with corn syrup
the fact that it is put into so many soda and juice products. Isn’t it ok
in some cooked and baked foods in moderation? The key word being
moderation. High Fructose corn syrup is put into a lot of products to give
them a longer shelf life. A pan of granola bars with corn syrup here and
there in moderation should be okay. Right? I think corn syrup and high
fructose syrup are getting a bad rap.

* Laura says

March 26, 2010 at 4:09 pm

I just prefer food/ingredients in their most whole form as possible
(even though this sentence isn’t worded very well!). Corn syrup and HFCS
is very processed, leaving not too much in the way of nutrients.

* lisa says

March 28, 2010 at 1:55 pm

amy, while you are very close to this subject, if you want to know
there are several scientific studies on HFCS & how it is not processed
by our bodies the same as sugar. Here’s a Princeton one:
http://www.princeton.edu/main/news/archive/S26/91/22K07/index.xml?section=

38. Carly says

March 26, 2010 at 7:04 pm

what do you think about using almond butter instead oF PB?

* Laura says

March 26, 2010 at 8:47 pm

Sure, that would work!

39. Nicole S says

March 28, 2010 at 7:41 am

Sound wonderful, in 2 hours we shall see how tasty they are…:) Great
recipe and all the items on hand! Thank you for sharing so many recipes.

40. Becky Clark says

March 28, 2010 at 3:19 pm

Just a note. I added chocolate chips to the recipie. Problem is, the
peanut butter mixture is still warm, and the chocolate chips melt. So,
plan on adding more oats. Still, more wonderful than words. Thanks for all
the yummy recipies.

41. Katie says

March 29, 2010 at 6:10 am

I love your recipes and use them a lot. I was just thinking two days ago
(as I was looking for a snack) how nice it would be if you happened to
have a granola bar recipe that you would share with us. Then I got on your
blog yesterday and low and behold there they were. :) My husband and I
made them right away and we loved them! We are going to try to freeze some
and see how they turn out, we may also try to bake them at some point,
since my husband likes crunchy better than chewy. But these were awesome!!
Thank you!

42. Lindsay says

March 29, 2010 at 2:05 pm

These are really yummy! I made them last night and had one for
breakfast–couldn’t resist. Thanks!

43. Andrea Manor says

March 30, 2010 at 5:36 am

Made these yesterday, added chocolate chips and they melted. This made
them taste just like those no-bake cookies. Yum!

44. Carla says

March 30, 2010 at 7:36 pm

I made these a couple days ago. They never sat out at room temp and were
just so liquidy. So, I decided to put them in the oven for about 15
minutes, enough to get some of the liquid to soak in really. It helped
some and I put them in the fridge (made them too hard really) but they are
more like those oatmeal chocolate peanut butter no bake cookie things. Do
you think adding more oats/add ins would fix my problem? Anyone else have
theirs be too sticky/messy?

* Laura says

March 31, 2010 at 7:47 am

Interesting (and a bummer)! Yes, sounds like it would be good to add
more oats and other dry ingredients until the mixture is a good
consistency before chilling.

45. Andria says

March 31, 2010 at 1:10 pm

Just made these and the kids declared “Best Ever”! I declare easiest ever.
I also have your grahams in the oven crisping. Thanks for the great
recipes!!

46. Kelli says

April 1, 2010 at 12:42 pm

Ok, I was reading through the post and I think I realized what happened to
mine (they taste great, but they are like a candy bar). My chocolate chips
melted and I did not put more oats in. I ended up with a sunbutter (peanut
allergy here too), chocolate, little oat, honey candy bar. It is very
yummy, but not what I was going for. I will either add more oats, or add
the chocolate chips after it has cooled more.

47. Gretchen says

April 8, 2010 at 11:53 am

I’ve made these twice now and they’re great. I tried adding some whole
flax seeds along with the chocolate chips (I do one cup total of coconut
flakes, chocolate chips, and sunflower seeds), don’t do it! They taste way
too strong, though still edible. I’m debating whether to try ground flax
seed, or just stick with the recipe as it is. They do taste a lot like no
bakes since the chocolate chips melt, which is not a bad thing.

48. Megan says

April 12, 2010 at 12:11 pm

I look forward to making these when my coconut comes in from Tropical
Traditions.

49. Lenetta says

April 27, 2010 at 6:55 pm

Thanks for linking up! I made some soaked oats per Katie’s method (did you
ever post about that?) and tried them in baked oatmeal this morning –
before I dehydrated them. Even after baking as normal, I thought it tasted
kind of “raw”. So I’m looking forward to trying the dehydrated ones. But,
at least we had less rumbly tumblies! :>)

50. Alexia says

May 4, 2010 at 1:00 pm

thanks!! since I started cooking more from scratch my main problem has
been easy/ convenience / snacky foods. :-D I grew up on frozen burritos
and soda, so I am just learning all I can since having children. :-)

Anyway, I am off to try your recipe since I also have all the stuff on
hand!

51. Teresa says

May 9, 2010 at 4:33 pm

i am new to cocunut oil (bought some on a reco of a friend the other day),
but was supirsed at the textured (not liquid). So to use it in a recipe
like this do you heat it first so it is liquid like the other oils I am
used to working with, or do you use it in the ‘lard” like state (and
measure from that state)? it seems like this would use almost y whole jar
if I use it the state it is in in the jar.

i also have sunflower oil on hand, do you know anything about that?

* Laura says

May 16, 2010 at 6:19 pm

I melt the coconut oil first before adding it to a recipe.

I have sunflower oil on hand too, but I really don’t care for the taste
of it, therefore I never use it. :)

52. Dianne says

May 9, 2010 at 7:53 pm

I made the granola bars today and they are yummy! Do you store these in
the fridge or in the pantry? I am wondering because my peanut butter needs
to be stored in the fridge so I was thinking that the granola bars would
need to be too??

* Laura says

May 16, 2010 at 6:19 pm

I store them in the fridge!

53. Abby H says

May 17, 2010 at 7:32 pm

I made these for my sons preschool shared snack, and they were a big hit!
His classmates declared that I was a “good cooker”! I am so glad I found
these.

54. Laura says

May 23, 2010 at 10:40 pm

Yum, the whole family enjoyed these! The bars did turn out chewy and much
more moist than my regular recipe (more crumbly). They reminded me of your
peanut butter balls, which I also like. Thank you!

55. kelly says

May 25, 2010 at 8:49 am

i find the freeze very well,but I found mine were a bit too soft the last
time I made them, so this time I left out the oil altogether and they seem
to be a better consistency

56. Alicia says

May 31, 2010 at 6:03 pm

I tried these with cocoa and they were so good! I was wondering about
trying a cherry, almond, vanilla bar. How would it work if I left the
peanut butter out?

* Laura says

June 10, 2010 at 7:35 pm

I think it should work! I need to try it that way for my peanut allergy
boy!

* Jill O says

January 22, 2011 at 8:45 am

You could use sunbutter instead of peanut butter.

57. Katie Pretot says

May 31, 2010 at 9:01 pm

Could we find a way to soak the oats I wonder?

* Marsha M says

September 12, 2010 at 1:43 pm

I tried these with premade granola from this recipe:
http://groceryshrink.com/2010/07/homemade-granola-2.html which is
soaked. The result tasted good but they were
very crunchy. Next time I may try these with granola that has not dried
as much so it will be more chewy. Another option would be to soak and
dry the oats before using them in this recipe but I find that too
time-consuming.

Also used cashew butter because that’s what I had.

58. Brandy says

June 1, 2010 at 7:02 pm

Oh yum!! I love the simplicity of this recipe!!

59. Kelli says

June 2, 2010 at 9:04 pm

When I added my chocolate chips they all melted! Next time I think I will
add the oats and let it cool a little bit before I add the chocolate
chips. Although, I’m not complaining they were still delicious!

* Queen of the House says

June 12, 2010 at 1:19 pm

My chocolate chips melted too, and the whole family thought they were
fabulous! :) They tasted like a great dessert, not a granola bar! :)

60. onemotherslove says

June 6, 2010 at 12:18 pm

I made these last week and… super yum!!! I read someone else saying they
had left out the oil, so I just used enough to coat my measuring cup so
the honey & PB would come out easier. I added in mostly peanuts (unsalted
dry roast), some sunflower seeds, and a little bit of Easter Sundrops we
had left over (those are the all natural M&M look alikes). The kids
enjoyed having the chocolate in there, but I think I’ll do all peanuts &
seeds next time. It tasted so much like Planters Big Nut Bars!!

61. Erin Guerrero says

June 8, 2010 at 2:01 pm

You could also melt chocolate and dip the bars in them, that would make
chocolate covered bars. though I haven’t made them yet, so I am just
assuming. And the idea of making an almond vanilla bar sounds right up my
alley. Please share, alicia, if you make one that is totaly share-able.

62. Lauren says

June 15, 2010 at 1:08 pm

I’ve already made three batches of these bars and my husband and I just
love them! I actually only use 1/4 cup honey, and about 1 tablespoon of
coconut oil, and the texture and flavor is amazing. My cup of add-ons
includes craisins, semi sweet chocolate chips, chia seeds, and organic
unsweetened shredded coconut. Thank you for this amazing recipe!

63. Jody says

June 15, 2010 at 1:40 pm

My husband and I LOVE these. I’m a snacker, so they are great to keep
around the house. Like some others, I added chocolate chips. If we take
these on trips we have to keep them in a cooler because they melt. Any
tips for avoiding that?

* Laura says

July 7, 2010 at 9:13 am

No, I’m not sure…I think we’re just stuck with ooey-gooey granola bars!

64. Carrie says

July 17, 2010 at 1:05 pm

I love this recipe and my kids and husband do too!

I did use 2 cups of oats to make them less sticky and they turned out
great.

My kid love theirs with cranberries, coconuts and nuts.

65. Aline says

August 13, 2010 at 7:10 am

Probably stupid question… I make peanut butter at home, I can use that
one, right?

* Laura says

August 19, 2010 at 10:27 am

Oh, absolutely use your homemade peanut butter! That’s exactly what I
use!

* Aline says

August 19, 2010 at 10:30 am

yey!
thanks!

66. LisaKai says

September 7, 2010 at 7:15 am

I tried these yesterday and they were great! I didn’t use coconut oil
because the stuff I have does not say it is “food grade”…does it matter? I
bought it for homemade lotions and such so I played it safe.
For my cup of “extras” I used flax seed, wheat germ, sunflower seeds, and
more oatmeal. I’m definitely making these again, maybe trying to find a
way to incorporate cinnamon!

67. Tammy says

September 11, 2010 at 2:40 pm

I was wondering if anyone has an alternative for peanut butter. We have a
nut allergy in the family.

* Laura says

September 11, 2010 at 2:53 pm

Have you used Sunbutter before (made from sunflower seeds)? I have one
son who won’t eat peanut butter and I’ve used sunbutter for this recipe
too – works great!

68. Monica says

September 11, 2010 at 8:48 pm

I made these today….it took about 10 minutes; seriously. They are soooooo
good. I made with chocolate chips from Trader Joes so my little daycare
boy that can’t have dairy can have these for snack. Very excited.

69. Brittany says

September 12, 2010 at 11:49 am

You could probably soak the oats and dehydrate them ahead of time, then
use 1 cup of soaked/dehydrated oats in the recipe as written. I’ll confess
that I haven’t done it for these specific bars, but I’ve done it for many
others and the taste is the same. It does add an extra step, but is worth
it to avoid the…digestive issues…IMO. ;)

70. Rebecca says

September 12, 2010 at 8:03 pm

I wanted to make these today, but then I found this recipe for soaked
granola. It is in the oven right now, and it smells SO GOOD! There is a
provision for granola bars here, too.
http://healthbeginswithmom.blogspot.com/2009/03/how-to-make-soaked-granola.html

71. Julie says

September 14, 2010 at 8:20 pm

Any ideas of how to make these w/o peanuts? We’ve got a peanut allergy in
house…. Maybe soybutter?

* Laura says

September 15, 2010 at 7:34 am

I’ve made them using sunbutter before and it works great!

72. Katie says

September 21, 2010 at 11:26 am

I’m new to this, not sure what oats are. Groats? Oatmeal? If someone could
let me know, it would be super helpful. My husband is FINALLY going to get
off of sugar and HFCS, and I need to get some snacks ready.

* Laura says

October 3, 2010 at 6:23 am

Yeah, just regular oatmeal…the oats are the uncooked variety, the
oatmeal is what it turns into once it’s cooked. :)

* melanie says

October 24, 2010 at 2:48 pm

“rolled” oats are what you need here

73. Ricci says

October 8, 2010 at 6:29 am

I have made lots of homemade granola recipes that I like but it has been
hard to find granola bars without high fructose syrup or lots of
sugar…yeah for this one! I am running in a big race on Saturday and I am
so excited to share these with my teammates. I made a chocolate almond
batch (I also struggle with the chocolate melting!) and a seeds and
craisins mix. The quickness of making these is awesome with my busy
schedule. Thank you Laura!

74. Breanne says

October 21, 2010 at 3:19 pm

Do you have to use Coconut oil? I am knew to this…would olive oil work?

* Laura says

November 3, 2010 at 3:51 pm

You don’t have to use coconut oil, but I think with olive oil, you may
have a hard time with the granola bars staying together. The coconut oil
solidifies once it cools, so it works a little better.

75. Abby says

November 9, 2010 at 3:26 pm

I just made these last week and they’re great! I am going to try making
peanut butter soon, but this time I just had Walmart brand PB (I know… tsk
tsk!! I bought it for a specific recipe though :P) and they turned out
really super sweet (which isn’t all bad :D). Can’t wait to get some
peanuts and make my own!

76. nancy says

November 13, 2010 at 8:03 am

Thank you for sharing this. we are hosting church tomorrow in our home, so
looking forward to sharing with our ‘bros. and sis’. So simple to make and
I have the ingredients. Thank you for sharing your recipes and your
DETAILED EXPLANATIONS AND PICS. So helpful.
nancy

77. nancy says

November 15, 2010 at 6:30 am

Well, I made the granola bars in about 10 minutes or less, I did use less
on corn oil and honey. For the add ins – I used unsweetened coconut, some
crushed walnuts and chocolate chips to top off the cup. They turned out so
good. They do need to stay in fridge – they actually taste better chilled.
Hard to stay out of them.

78. Jami @ An Oregon Cottage says

January 17, 2011 at 12:47 pm

I use this trick when I want to add chocolate chips to granola bars: Put
the amount I want in a cup in the freezer while I make the bars. Then I
let the oat mixture cool a bit (5-10 minutes), add the chocolate chips
quickly and spread in pan. Most stay together this way.

Thanks for this recipe, Laura!

* Angie says

January 24, 2011 at 12:51 pm

Good call putting the choc chips in the freezer ahead of time!

79. Kellie says

January 20, 2011 at 7:33 pm

I am new to this site and very excited to try some healthier options for
my family. I do work part-time, so quick recipes are a must. This took all
of 10 minutes!! I hope my “picky” two year old enjoys it as much as I did
preparing it! Thanks for this quick and easy recipe for a beginner like
me!

80. Veronica says

January 21, 2011 at 3:56 pm

I made these today and they are great! Thank you for the recipe!

I used 1/2 cup dried cherries and 1/2 cup mini chocolate morsels. I used
the tricks Jami suggested above about freezing the morsels and also
waiting for the mixture to cool a little before adding the morsels to the
mixture. I had very little melting of the chocolate. You don’t want to let
it cool too long though because it will start to get firm.

81. Courtney says

January 24, 2011 at 9:28 am

I made these this weekend for my daughter to take as snacks. I used almond
butter since her school is peanut free. I also only used a little coconut
oil based on other reviews. For my add-ins I used sunflower seeds, wheat
germ and dried cranberries. My daughter loved them and so did I. Great
recipe!

82. Angie says

January 24, 2011 at 12:50 pm

These granola bars are a hit in our home!
Thank you!!!

83. Kelly says

January 25, 2011 at 12:14 pm

Made these today using 10 drops of alcohol-free liquid stevia in place of
honey. I also used half cocoa butter & half coconut oil. My mix-ins are
flax seeds, cacao nibs, and sunflower seeds. Delicious! Thank you for the
recipe! :)

84. deedee says

January 25, 2011 at 12:33 pm

ive made these twice in 2 weeks :) i like adding crispy rice to it for a
little crunch. my bf loves these! thanks so much!

85. carrie says

January 29, 2011 at 1:34 pm

all of the other recipes that I have seen are baked in the oven… why is
this one not baked?

* Laura says

February 6, 2011 at 6:25 pm

I’m not sure about other recipes, but in order for these to be chewy,
they’re best just to be mixed up and refrigerated. Easy!

86. jessica a. says

February 3, 2011 at 1:22 pm

i think they will be awesome because i love to make and bake brownies
cookies and other types of granola bars and this is a new recipie so it
will be FUN!! for me and my children!!!!!!!!!!!!!(i hope soooooooooo……!!!)

87. Kimberly says

February 7, 2011 at 6:58 pm

I made these today, and loved them so much, I shared them on my blog (with
link backs and full credit of course) thanks so much!!!

88. Lauren says

March 4, 2011 at 4:18 pm

I am so excited about this recipe I plan on making it right away. I have
had Kashi chewy granola bars on hand, but they are expensive and I want to
stay away from all the soy in them. Thank you so much for this recipe–I
know my peanut-butter loving husband is going to LOVE them!

89. Jackie @ Crest Cottage says

March 13, 2011 at 6:35 pm

I made them and LOVE them, but they are all crumbly. I can’t get them to
stay together in bar form. Any suggestions?

* Laura says

April 11, 2011 at 3:58 pm

I’d say next time add fewer dry ingredients. There probably wasn’t
enough peanut butter, honey and coconut oil to keep it all together in
nice chewy bars.

90. Samantha says

March 24, 2011 at 9:11 am

Jackie, this recipe goes together very much like the ‘no bake cookies’ we
loved as children. The trick with those is boiling the liquid part for
almost exactly one minute. If it’s boiled a shorter time the cookies end
up really gooey (yum!), and longer, the cookies crumble everywhere. Hope
that helps.

91. Natalie Hoffman says

March 26, 2011 at 9:52 pm

Has anyone ever tried tossing the oats with some yogurt first and letting
them sit overnight to “soak” them? (It’s better for your stomach) Then
following the rest of the recipe?

* Laura says

May 24, 2011 at 2:58 pm

I haven’t tried this, but I think it’s a great idea!

92. Kim Sheehan says

May 13, 2011 at 7:38 pm

Making mine right now with craisins, chocolate chips and sliced almonds.
It’s looking very tasty!

93. Courtney says

May 22, 2011 at 10:33 pm

Why are raw oats bad for your stomach? I make some no bake cookies with
oats and was wondering if I should stop eating them a lot?

* Laura says

May 24, 2011 at 2:57 pm

Not everyone is the same with this, but I find oats very hard to digest
(cooked or raw). If they work okay for you, you probably don’t have
anything to worry about!

* Courtney says

May 24, 2011 at 3:28 pm

Oh okay. Thanks for replying back! I find if I eat those cookies
a lot they actually help me to..um…go to the bathroom better. Lol!
I just wanted to make sure they weren’t harmful or anything. :)

94. Becka says

May 23, 2011 at 8:13 am

Yum! I can’t wait to try these! And can I just say “thank you” for a
granola recipe that does NOT call for Canola oil or condensed milk? Have
you ever made regular granola from this recipe, or do you always make them
into bars?

95. Alexandra L. says

May 24, 2011 at 12:14 am

Thank you for this recipe! My husband and I are avoiding processed carbs
(mostly flours, sugar, and corn too) and want to find a healthy snack.
This seems to fit the bill. Thanks again!

96. Theresa says

May 28, 2011 at 9:20 pm

I can’t believe no one else has asked this – can I use butter instead of
the coconut oil?

* Laura says

June 1, 2011 at 1:02 pm

Well, you can use butter, but they won’t set up as well and might be a
little bit gooey. :)

* alyssa says

June 8, 2011 at 10:56 am

I use butter instead of coconut oil, but I do add a bit more
oats to the mix. And I use less honey. I guess I changed the
recipe a bit! ;) I think that helps them to not fall apart,
along with storing in the fridge. I’m still experimenting to
find what we like best!

97. Elisa says

May 29, 2011 at 5:52 am

Here’s a variation with a Middle Eastern flair. Using the same ratio of
ingredients, substitute:
Tahina for peanut butter
Date honey (syrup made from dates) for bee honey
Olive oil for coconut oil

Tahina has the same consistency as peanut butter. You can also try half
tahina and half peanut, sunflower seed, or almond butter.

Try soaking the oats in yoghurt or juice for 2 to 24 hours (in fridge)
before making the granola to break down the indigestible parts of the
oats. If you use sweetened yoghurt or juice you should use less honey
otherwise the granola bars will be too sweet.

Thanks, Laura, for your recipe!

98. Becka says

June 14, 2011 at 8:35 pm

Hey there. Just stopping by to let you know I {finally} made these the
other day. I chose to use the old-fashioned style oats, and a whole cup of
mini chocolate chips….

Oh my goodness, these things are scrumptious! And I love finding recipes
that allow me to use my coconut oil.;) My bars are very chocolate-y and
don’t look anything like yours in the pics, probably because I added so
much chocolate, but they are really good. I store them in a ziploc bag in
the fridge.

Thanks again for the recipe! They were so quick & easy to make, I’ll be
making another batch soon!

99. Kathryn age 9 says

July 2, 2011 at 4:40 pm

These are soooo good! I quadrupled mine when i made them today!
Also so easy:)

100. Amanda says

July 6, 2011 at 1:14 pm

HI!

I am super excited about trying these out, but I have a quick question.
We’re not a big fan of peanut butter at my house and I’m not located near
a place to purchase sun butter. Is there anything I can substitute while
I’m waiting to get some sun butter?

Thanks in advance!

P.S. I can’t begin to tell you have helpful you have been as my family and
I begin our quest of eating more real food. We’re picking up our wheat
grinder this week. Thanks for everything!!

* Laura says

July 6, 2011 at 1:39 pm

You could use extra coconut oil or maybe some regular butter with the
coconut oil to see if that works. :)

101. Eric says

July 21, 2011 at 7:00 pm

I tried to make these but the peanut butter and honey got hard after being
heated for a very short time. Any suggestions?

* Laura says

July 22, 2011 at 6:16 am

Wow, I’m not sure what went wrong – that’s never happened to me before.
:( My peanut butter actually starts out a little bit on the hard side
because it is natural peanut butter and kept in the fridge. I have to
leave it in the saucepan with the honey for a few minutes (while I stir)
to soften and “melt” it.

* Katie says

October 21, 2011 at 7:23 pm

My mom made them for my brothers and my sister and I, and let me tell
you they are GOOD! And now my mom said that I can make them whenever
we want them! I’m glad my mom found this recipe.

* Sarah says

January 12, 2012 at 11:49 pm

Do you use a pure honey that sometimes crystalizes when it’s a bit older
and needs to be heated through in order to smooth it out? If so, then I
suspect your honey is the culpret. I haven’t tried this recipe, but I
use pure honey from a friend that raises bees. It crystalizes fast,
smooths out after being heated, and recrystalizes after cooling.

* Laura says

February 16, 2012 at 11:16 am

Perhaps the temp was too high. I do it on low.

102. Staci Brown says

July 25, 2011 at 8:38 am

Tried these and took with us on vacation. They are terrific!

103. MrsSarge says

July 25, 2011 at 10:42 am

I used this to adapt my favorite crunchy granola recipe… Cranberries,
raisins, pepitas, sunflower seeds, sliced almonds. Also added 1 tsp. each
flax seed and wheat germ. Actually left out the chocolate (something must
be wrong with me), just to see how I like it.

104. Lyndsay says

July 25, 2011 at 9:33 pm

I will be making these, a lot of the recipes I have found have used
sweetened condensed milk and you have to bake. These look so much better.
I have been looking for a lot of “grab and go” recipes to keep us healthy
while spending next week at the county fair, and I have found pretty much
all I need on your site! Thanks for giving me some easy ways to keep my
four boys eating decent!

105. Julia says

July 30, 2011 at 12:07 pm

Can I use natural peanut butter?

* Laura says

July 31, 2011 at 5:57 am

Yes, that will work great!

106. Total Zelanity says

August 1, 2011 at 12:12 am

I tried a slight variation of your recipe today and it was quite
delicious, thank you! I didn’t have any of your suggested “no more than
one cup of” ingredients, so I smashed up some pretzels and cashews. They
added a nice crunch and saltiness. I’ll definitely try this one again, and
hopefully next time I’ll have the actual ingredients available!

107. Stephanie says

August 7, 2011 at 4:40 pm

We love these but they come out really gooey and must say in the fridge or
they melt what am I doing wrong I always put dried bananas dried apples
and peanuts.

* Laura says

August 8, 2011 at 6:48 am

It could be that the dried fruit and nuts aren’t able to absorb the
liquids in this recipe. I think it’s great to add those – you may want
to try adding extra dry ingredients (coconut flakes, oats, etc.) to
absorb the liquids and keep the bars from being too gooey.

* Stephanie says

August 15, 2011 at 7:08 pm

I do add extra oats I’ll try coconut next time thank you!!

108. Half Assed Kitchen says

August 8, 2011 at 5:00 pm

Will be trying these! Thanks!

109. Amelia says

August 11, 2011 at 1:24 pm

Do you think almond butter would work instead of peanut butter?

Thanks

* Laura says

August 11, 2011 at 4:06 pm

Yep!

110. KimR says

August 12, 2011 at 1:18 am

These look great! Can you suggest which oil might work best other than the
coconut oil. I only have olive on hand and would hate these to be greasy
if I chose the wrong thing. Thanks!

* Laura says

August 12, 2011 at 2:46 pm

Olive oil may not work because it remains runny (although since you
refrigerate these, they may firm up). I wonder if butter might work?

* Becky @ Sowing Little Seeds says

March 4, 2012 at 9:30 am

Butter does work (i had to use it this last time i made them) as long
as a buttery taste doesn’t bother you. I liked them.

111. Natalie Payne says

August 13, 2011 at 11:12 am

Can you explain your comment regarding un-soaked oats doing a number on
your digestive system and why they are bad compared to cooked oats? I am
very new to healthy eating. Really just sticking my toe in the water. I
know it is something I should do for my family. I love snacking so was
thinking it would be good to tackle snacks first. This is my first comment
and I have to say that I love your site. Thanks so much!

* Laura says

August 13, 2011 at 11:20 am

Here’s a post I wrote about soaking grains:
https://www.heavenlyhomemakers.com/what-it-means-to-soak-grains, which
will help explain the soaking side of things. However, I almost never
soak my oats.

My family can handle oats just fine, soaked or un-soaked. I have found
that I need to avoid oats almost entirely. They completely bloat me.
Apparently I can’t digest them well. :)

As long as you handle eating oats well and it doesn’t upset your tummy,
I’d say these granola bars are a perfect snack to tackle!

112. Stephany says

August 19, 2011 at 1:03 pm

What would I use in place of the peanut butter to make these to send with
my son to school? (The school is a peanut-free school)

Thanks for the recipe. Can’t wait to make some for my boys!

God bless!
Stephany

* JP says

August 21, 2011 at 1:53 pm

Try using sunflower seed butter (sunbutter). A friend of mine teaches at
a peanut-free school and they use this in their PB&Js.

I’ve bought it at Trader Joe’s and I’m sure Whole Foods has it. It may
be more common? Not sure.

113. Mimi says

August 21, 2011 at 10:25 am

Making these for the 2nd time. My picky family loves them. No more buying
prepackaged, nasty granola bars again. I’ve also added wheat germ in
addition to the nuts and sweets. Friends have asked for the recipe and I
need to send 2 in my daughter’s lunch for her friend! So easy too.

114. Elizabeth says

August 23, 2011 at 4:20 am

These look yummy and we are going on a camping trip so they will be
perfect for on the go snacks! I am out of honey though, thinking of using
rapadura? Have you ever used a granular sugar or maple syrup instead of
honey???

* Laura says

September 10, 2011 at 4:37 pm

I haven’t tried anything other than honey, but rapadura, sugar or maple
syrup would probably work fine!

115. Cathy says

August 23, 2011 at 5:24 pm

how long can you store granola bars. I am wanting to make some up and
store them for long term, but unsure how these store?

* Laura says

August 23, 2011 at 10:14 pm

I’ve stored them for up to two months in my fridge and they do just
fine!

116. Kristine A says

August 27, 2011 at 8:41 pm

I made these today and was wondering why mine weren’t setting up. In going
over the recipe tonight I noticed I put in 3 times to much peanut butter!
That’s what I get trying to multi-task and rush too many things! LOL…I’ll
fix them tomorrow by heating them on the stove and adding some extra
ingredients to make a double to triple batch. They will be great!

* Kristine A says

August 29, 2011 at 6:54 am

I fixed my mistake on these bars by heating them on the stove, adding
more ingredients and then then letting it cool in the pan before adding
in the stir-ins. They set up great and are wonderfully delicious.

117. ambra says

September 5, 2011 at 2:01 pm

I have been following your blog for a few mths now, love your ideas! You
have got me thinking about all of the processed foods, keep up with the
great ideas! Wasn’t sure where I was supposed to leave comments about
signing up for subscribing, or for the nutrimill give away, here it is
anyway.

118. Shannon says

September 11, 2011 at 10:02 pm

I’m so glad I saw this! I adore granola, and my hubby likes to take
granola bars to work. He drives truck, so it’s something handy for him to
carry and eat that won’t go bad, like a sandwich or something (since he
refuses to carry a lunch pail…. *sigh* LOL). I have been wanting to find a
good recipe, and I’m sure this one will be really good! I wonder if this
could be made crunchy also? I much prefer the crunchy variety. :-) I’ll
have to play with it!

119. Sarah says

September 13, 2011 at 5:46 pm

These are so wonderful! I made two batches. The first batch, I stirred in
mini chocolate chips, and they melted right in as the peanut butter
mixture was still warm (this gave the bars the taste of a no-bake
chocolate oatmeal cookie, which isn’t too shabby!). On the second batch, I
sprinkled the chocolate chips on top of the mixture once I spread it in
the pan, and they stayed like chips.

120. Tara says

September 16, 2011 at 6:25 pm

Hi! I I tried to make these and did, however they are very SWEET – and
more like a the texture of a “no bake” cookie – which is good, however I
am curious of what i am doing wrong. I think it is the oats. I just used
old fashion oats, is that wrong? please let me know your thoughts.

Tara

* Laura says

September 16, 2011 at 8:12 pm

I usually use old fashioned oats as well – maybe try putting in fewer
chocolate chips next time to avoid the extra sweetness, as well as
waiting until your liquid ingredients have cooled for a couple of
minutes before adding chocolate chips so that they don’t melt throughout
the bar, making them like a no-bake. :)

121. Sharla says

September 26, 2011 at 7:28 am

I stirred in 1 tbsp. of cocoa with the oatmeal. Delicious!

122. Karli Arntz says

October 1, 2011 at 5:22 pm

I made these this afternoon and they are super yummy! I ended up doubling
my oats and also added sesame seeds, slivers almonds, puffed rice,
raisins, and currants. Since I knew I was going to wrap them in plastic
wrap any how I decided to make granola “balls” instead and saved me 1
step. The kids thought it was a novel shape and ate them up. Thank you for
sharing!

P.S. Next time I make these I am going to use my soaked granola, thanks
for the idea!

123. Tara says

October 5, 2011 at 8:45 am

I’m new to eating healthy and cooking…..excited about trying to do better
for my family!! On this recipe do you cook the oats…..what kind of oats do
I need to buy??
Thanks!

124. Rachel says

October 6, 2011 at 2:00 pm

Wondering if there is a way to make this recipe with soaked oats? Any
ideas? I’m think oats may be the cause of bloating but I would be curious
to try them soaked.

125. Rachel says

October 6, 2011 at 2:00 pm

Wondering if there is a way to make this recipe with soaked oats? Any
ideas? I’m think oats may be the cause of bloating but I would be curious
to try them soaked.

* LindseyforLaura@HHM says

October 7, 2011 at 8:00 am

I think if you soak the oats before hand you may need to dehydrate them
to get the texture right. Otherwise there may be too many “wet”
ingredients and it may not hold together too well. Good luck! I hope
that helps :)

126. Mimi says

October 17, 2011 at 10:30 pm

Made these today with butter instead of coconut oil. SO YUMMY! The
“extras” I used were 2/3 cup of sliced almonds and 1/3 cup of mini
chocolate chips, bc that’s all I had on hand. The chocolate basically
melted when I added it, but that made it even better I think. Seriously
delicious, thanks for the recipe!!

127. Micaela says

October 20, 2011 at 10:11 pm

I made these and they amazing, only thing is, mine are extremely soft.
Like, extremely soft. They won’t really set at all unless they are in the
freezer or the fridge for a number of hours. What do you think I did
wrong?

* Laura says

October 22, 2011 at 2:31 pm

Hmm, not sure. Did you use coconut oil or butter? Butter makes them
softer, and if your kitchen is warm, the coconut oil may have trouble
setting up too.

* Micaela says

November 15, 2011 at 8:45 pm

I used canola oil, because I live remote in australia, where it’s just
not practical to get coconut oil. I think I will try again using
butter, because that will be a bit less soft than oil?
Thanks so much! My husband is obsessed with these!

128. Homeschooling Works says

October 21, 2011 at 3:36 pm

These look great! I am looking for some healthy and yummy snacks for my
family. We are going to try these for sure! Thanks for putting it out
there!

129. Christie says

October 24, 2011 at 9:23 am

Excited to try these! My 3 y.o. is allergic to peanuts and sunflower
seeds/sunbutter, so I’m going to try almond butter. Haven’t been able to
buy granola bars in a while because of her allergies, so this is
wonderful!

130. Katie says

October 31, 2011 at 9:40 am

These granola bars are delicious! Thank you for sharing.

131. Country Girl in the City says

November 1, 2011 at 6:54 pm

Mmmm, I made these yesterday and now I cannot make them again…I ate the
whole pan in two days! I did find that they were the perfect consistency
when coming straight out of the fridge, but when they were at room temp
they were too soft.

* LindseyforLaura@HHM says

November 3, 2011 at 11:17 am

I am glad you liked them so much!

132. Kirstyn says

November 3, 2011 at 2:35 pm

For everyone who wondered– I tried making these with soaked, dehydrated
oats today. I wasn’t impressed! They set up fine (although I think they
would definitely need to stay in the fridge between uses) but the crunchy
aspect kind of ruined them. I hoped they’d be like a crunchy store bought
granola bar, but they were MUCH different, and not in a good way (in my
opinion.)

I’d like to try them one more time with soaked but NOT dehydrated oats– I
think they’d do all right if the oats are well drained.

133. Heather says

November 9, 2011 at 4:03 pm

made these today (I added extra oats)- YUMMY & EASY! tanks!

134. Stephanie says

November 17, 2011 at 11:17 am

I am so stoked to try this recipe! I am looking for granola bars to have
in the mornings. I am pregnant (in theory… complex situation) and need to
up my protein, but breakfast is NOT my strong suit EVER. I just can’t
stand most foods in the morning. I think granola bars will be a great
thing to add. And after using the recipe calculator on sparkpeople I am
glad to note that it has about 150% of the protein and folate for the the
same amount of calories of another recipe I was considering. YAY! Plus
there are no dairy products and I am trying to find more and more recipes
that don’t need dairy in case there is ever a time in which I cannot
afford to get my raw milk or else there is a famine of some sort or if my
power goes out and I simply can’t store dairy products. I’m trying to be
more practical about food storage. ;) THANK YOU!!!

135. Shannon says

November 30, 2011 at 4:27 pm

I made these today after I saw them on a friends fb page and I have to
thank you because they were awesome!! My children love them. I doubled the
recipe and put them in a cookie sheet and feel so good that I made
something healthy that all 4 of my children will eat. I’m going to love
putting them in their lunchboxes and using them for sports snacks.

136. Laura says

January 14, 2012 at 12:11 pm

These are great! Thx. I made them w/unsweetened dried coconut and almond
butter and they would have tasted like an almond joy if I put choc chips
in them. Just an idea, have you ever soaked and dehydrated the oats first?
Then you wouldn’t have to worry about the phytic acid. I’m trying that
with my next batch. Thx again.

* Laura says

January 15, 2012 at 3:01 pm

I’ve not tried that, but I’m sure it would work great!

137. David says

January 21, 2012 at 4:21 pm

Used almond butter. Turned out chewy, need to keep in fridge.

138. Alexis says

January 24, 2012 at 2:23 pm

Just trying this for the first time and let me tell you how excited I am
because it’s one more
amazing way to incorporate coconut oil into our
diets! Hope these turn out as good as yours look:) Thanks for such a
healthy, easy and fun
recipe!!! God Bless :)

139. Meccala says

January 25, 2012 at 5:42 pm

I finally made these. One batch was with trail mix. The second batch was
with Cinnamon Cheerios. They are DELICIOUS!!! The batch with Cheerios were
a little crumbly though. Was thinking of adding a little more peanut
butter. Absolutely delicious though!!! THANK YOU!!!!

140. HANNA says

February 5, 2012 at 4:34 am

are u kidding me???? those are so so so good!!! heaven!! OMG my son
absolutelly loves them ! THANK YOU!!!! xxxxxx

141. Kelly says

February 9, 2012 at 9:43 am

I used rice krispies and mini chocolate chips. the chips melted throughout
and now they are like a yummy candy. I decided to put them in mini muffin
cups and put them in the fridge. YUM! Kids love them but they do really
taste like candy so I limit them to 1 little cup. but it’s really plenty.
I have a problem stopping eating them.

* loligoss says

February 10, 2012 at 2:42 am

Did you use rice krispies instead of the oats?

* Kelly says

February 10, 2012 at 7:18 am

no in addition so they had a little crunch. My kids aren’t really into
nuts

142. sam says

February 13, 2012 at 10:41 pm

I’ve tried a couple of snack bar recipes to add to my boyfriends lunch… he
hasn’t liked any so far :( I am gluten free and am trying to find thing’s
we can both eat – and enjoy! I exchanged the oats for dehydrated buckwheat
and puffed rice (about 30:70), topped up with various nuts and seeds and
oh..my..word! I almost don’t want him to like these, they are GORGEOUS!
He’s sleeping right now… let’s hope there’s something left for his lunch
tomorrow :)

143. Natalie says

February 18, 2012 at 6:24 pm

Thanks for the recipe! First time on this site, will definitely be back.

I also added extra oats and toasted them (and sliced almonds) in the oven
at 300F for 5-8 min before adding to mixture.

I’ve tried other granola bar recipes in the past and have been
discouraged. This one is delicious, healthy, and easy!

As another person mentioned, I too am looking for ways to add coconut oil
into my diet, so thank you so much for the recipe and can’t wait to try
more from you!

-N

144. Amanda says

February 23, 2012 at 3:41 pm

My husband does not like the taste of coconut. Is there any other oils I
can use besides coconut oil?

* Laura says

February 24, 2012 at 8:24 am

You could try expeller pressed coconut oil, which does not have a
coconut flavor at all (it is flavorless). Otherwise, you could try palm
oil or olive oil.

145. Franziska says

February 29, 2012 at 8:20 am

Can’t wait to make these. Do you think almond butter works, too?

* Laura says

February 29, 2012 at 4:12 pm

Yes, almond butter would work great!

146. Sheri Conant says

March 1, 2012 at 8:03 pm

Yummy, thanks for the recipe!

147. Mary Gelbaugh says

March 4, 2012 at 5:22 pm

We love this recipe! I’ve tried several variations now and either doubled
or tripled the recipe to work in a 9×13 pan. We’ve added dark chocolate
chips, craisins, papaya, mango, other various dried fruit medleys,
sunflower seeds, wheat germ, flax seed and any other fun concoction we
have on hand. Since discovering this recipe we’ve bypassed the
store-bought granola bars and make these on Sunday nights to have a handy
breakfast / snack for the week. Thank you!!!

148. Kari says

March 5, 2012 at 10:29 am

Good morning. These look delicious! Made them and will be having for my
snack this morning. Do you have any guess how many calories per pan? I
know it depends on extras used, but approximately how many as you make
them…

* Laura says

March 9, 2012 at 9:18 pm

I’m sorry, I don’t know the calorie amount – it’s not something I’ve
ever checked in to!

149. Noelle says

March 9, 2012 at 7:01 pm

These look delicious! Any estimates as to how many calories are in one
bar?

* Laura says

March 9, 2012 at 9:11 pm

I’m sorry, I really don’t have any idea – I’ve never checked it out
before!

150. laura says

March 10, 2012 at 8:24 am

What all kinds of oils can be used? I plan to make these today. I have
read over the reviews and only see coconut and palm oil. (I am still new
to more organic cooking)

* Laura says

March 10, 2012 at 9:31 am

Coconut oil and palm oil or palm shortening work best in this recipe,
but butter or olive oil can also be used. They would definitely need to
be refrigerated if you use butter or olive oil.

151. Kate says

March 10, 2012 at 4:56 pm

This are amazing, thanks for the great recipe! A few folks asked about
setting up. I started my melting process on low and when all of the
coconut oil was thoroughly melted, I cranked the heat up to medium just
for a minute. I used dark chocolate covered pomegranates, koala crisp
cereal, coconut, pecans and flax seeds as my add-ins and these were just
great, definitely on the candy bar end of the spectrum because of my
particular add ins, so I will try a healthier version next time. Thanks
for the awesome recipe!

152. Meghan says

March 12, 2012 at 10:37 am

Just made these and they are chilling now. I used almond butter, olive oil
(didn’t have coconut oil in the house), and mixed in mini chocolate chips,
pumpkin seeds, dried cranberries, and sesame seeds! I hope they turn out!
They were so easy and fun to make. Will definately try out again !

153. Ann Fenner says

March 15, 2012 at 4:06 am

Thank you for sharing your recipe. I really like granola bars but just
didn’t want the corn syrup. These don’t look to difficult to make. I’m
going to try some. Thanks again (from Arkansas)

154. Debbie says

March 19, 2012 at 1:23 pm

Made these and loved eating them right out of the fridge. However, they
get quite soft when they are left out on the counter. Is there anyway to
have them more firm or did I do something wrong? If we were taking them as
snacks somewhere I fear they’d be a sticky mess (but yummy!) by the time
we went to eat them. Thanks for your help!

* Laura says

March 21, 2012 at 6:29 am

You didn’t do anything wrong, they just do better when stored in the
fridge!

* Lydia says

January 30, 2013 at 7:15 am

I had the same concern myself. I am looking for a corn-syrup free
product that is shelf stable. But if it mushes at room temp, that is
not shelf stable lol. The manufactured ones don’t do that lol. My best
(educated) guess would be too add BARELY enough fat for it to be
cohesive…as the nut butters are already plenty fatty. Perhaps save the
oil for after adding oats & add the fat one tbsp at a time. JUST until
it’s mixable. I wouldn’t be afraid if its stiff & tacky, in this case
it’s a good thing. Or add another dry ingredient that will aid in
binding. Something coarse like wheat germ, puffed wheat or rice
cereal. Even coconut, malted barley flour or almond flour for their
absorbency.

155. Maureen says

March 20, 2012 at 12:18 pm

Just made these with coconut flakes, sunflower seeds, and diced dried
apricots! Yum!

156. Melissa Creech says

March 20, 2012 at 1:06 pm

For the oats – is that quick oats or old fashioned oats, or does it
matter?

* Laura says

March 21, 2012 at 6:23 am

I use old fashioned oats, but I’m not sure that it matters.

157. Melissa Keller says

March 26, 2012 at 12:39 pm

Laura,
I’ve been making these for several months now and I just had to share with
you what my husband said the other day after munching on one. He said, “I
think these granola bars are the best food thing that has ever happened to
our family!” :) I’m pretty sure my kids agree! Thanks for a great recipe!
Melissa

158. MacShayne says

March 30, 2012 at 1:09 pm

hey would it work if i used vegetable oil?

* Laura says

March 30, 2012 at 1:21 pm

I’m not sure that it would. I don’t recommend vegetable oil because it
is not a healthy oil, so I don’t have experience using it in this
recipe. :)

159. Bek says

April 9, 2012 at 7:30 am

If you used unbleached parchment to wrap the bars, you can avoid plastic
on your food and you can reuse or compost the paper.

* LindseyforLaura@HHM says

April 10, 2012 at 9:26 am

Wow, good tip! Thanks! :)

160. kentucky Lady 717 says

April 10, 2012 at 4:39 pm

Laura, I made your chewy granola bars, and used olive oil as I did not
have coconut oil, and they were delicious…..we all loved them….can’t wait
till I can find some coconut oil and make them again…have a question…does
the coconut oil taste like coconut ?

* Christy says

April 21, 2012 at 3:10 pm

I personally don’t love the flavor of coconut but have been using
coconut oil in all of my baking and haven’t noticed a difference. It
smells like coconut when it is baking but it doesn’t affect the flavor.
I have used it as a flavoring for cooking fish on the stove and it did
have a slight coconut flavor. But overall it is extremely minimal if at
all.

Hope that helps.

* barb powers says

September 8, 2012 at 10:30 am

There are different quality coconut oils available out there.
Typically the organic, virgin or cold pressed ones are going to have
the coconut flavor or essance you may or may not be lookingfor.. Then
there is old school standard cheap coconut oil you could purchace from
like a popcorn supplier for a fraction of the cost of premium ones and
it does NOT have any taste or smell to it. i personally use the lower
end coconut oil for any frying but higher end oil for my add in
ingredients when cooking or baking.

* Dee says

February 1, 2013 at 3:32 am

The coconut oil without the coconut flavor is called “expeller
pressed” which is specially made for medium to high heat cooking and
I have not found it to be much different in price, nor quality. I
prefer this since I don’t care for coconut flavor. It’s also an
excellent substitute for butter on toast or grilled cheese, creates
a crispy outside without a burn. Can’t wait to try these bars!

161. Michelle says

April 13, 2012 at 5:43 pm

Love this recipe! When I make them, I add cocoa powder to the peanut
butter mixture and then just use 2 cups of oats. YUM!

* Mrs. R. says

May 2, 2012 at 10:46 am

We want to try this!…..how much cocoa powder did you use?
Thanks!

* Michelle says

June 16, 2012 at 9:46 am

I think I start with a quarter cup…and sometimes go up to 1/3 or 1/2.
It’ss been a while since I’ve made these. They taste like a no-bake
cookie my mother-in-law used to make, but are simpler and use way less
sugar.

162. Stephanie M says

April 14, 2012 at 9:17 am

Just made these last night for the first time. For some reason, I wasn’t
quite thinking and just wanted to share my experience for others who will
make these. After mixing the honey, oil, and peanut butter, I added the
oats and mixed. I was in a hurry, so I immediately added the 1 cup mini
chocolate chips (Enjoy brand) because I knew my kids would want
mini-chocolate chips in their bars. Well, the chips instantly melted
because the mixture was still too warm. Now the kids thought I made
chocolate candy bars, not granola bars! Has anyone managed to make these
with mini chocolate chips and NOT have them melt? If so, how long did you
have to wait before adding the chips to the mixture? Thanks for your help.
:-)

* karla says

April 24, 2012 at 5:53 am

I haven’t made this recipe yet……but I plan to! Just wanted to share an
idea. I’ve used choc chips in other recipes of the same kind. A little
trick I like to use, is to put the bag of chips in the freezer. If
they’re slightly frozen they will hold their shape and thaw out while
the rest of the mixture cools. Hope that helps!

* Stephanie M says

April 24, 2012 at 10:12 am

Great idea, Karla! I’ll try that next time.

* LindseyforLaura@HHM says

May 11, 2012 at 6:06 am

Karla had a great idea! Laura also recommends waiting for 5-7 minutes
before adding in the chips so they don’t melt. :)

163. kentucky Lady 717 says

April 14, 2012 at 11:23 am

Hi Stephanie,
When I made them I also used chocolate chips, but not the mini ones….and
mine did not melt that much…maybe a little….so try the regular choc. chips
next time….we loved them, and mine went very fast….will definitely make
them again….did you use coconut oil ? Does it taste like coconut ? My
son-in-law does not like coconut, so I don’t know if he would eat them or
not, especially if they taste like coconut at all…..
Hope you or someone on here can answer that question for me…..Thanks

* Kay says

April 14, 2012 at 3:11 pm

Kentucky Lady-
Coconut oil does taste like coconut (& it’s good for you). I suspect (I
haven’t made these yet) that at only 1/4 of a cup of coconut oil
compared to the larger qtys of the other ingredients, the coconut taste
won’t be detected or minimal at best. You could always use olive oil
instead, just to be on the safe side. I just made cupcakes using coconut
oil instead of vegetable oil & I can’t taste coconut at all (& that was
1/2 cup of coconut oil).

* Stephanie M says

April 16, 2012 at 12:18 pm

Hi Kentucky Lady,
Thanks for letting me know that regular chocolate chips would probably
work better. Yes, we used coconut oil. It’s hard for me to know if it
added a coconut flavor since we also added shredded coconut (yummy!). I
don’t think it’d really add a coconut flavor, though, since we cook a
lot with coconut oil (use it for sautes, pancakes, baking, etc) and I’ve
never noticed it before. It might also depend on the brand a person
uses. We use Spectrum brand oils in our home.

* Jasmine says

April 23, 2012 at 5:11 am

Hey Stephanie, coconut oil doesn’t taste like coconut at all. It’s a
neutral tasting and has at the most a slightly buttery taste to it.
Hope this helps!

* Elsa says

August 22, 2012 at 1:25 pm

Un-refined or raw coconut oil has a coconut taste. Refined coconut
oil
does not. It has a neutral taste. Both are great for you as long as
you get a brand that is extra virgin. I use both. I use the raw in
things
that I want a coconut flavor and the refined expeller pressed extra
virgin
in the things that I don’t want to taste like coconut.

* kentuckylady717 says

January 19, 2013 at 3:11 pm

Hi Stephanie,
I did buy some coconut oil, I purchased (3) 16.oz. containers from
VITACOST.com, it was on sale, can’t remember what I pd. but was a good
price, back in the summer, and have almost used 7/8 of one container,
and I use it in everything I cook….fry eggs, scramble eggs, cornbread,
use to saute vegetables, bake and it is great…..the one I have says
COCONUT OIL (Extra Virgin), Certified Organic,USDA ORGANIC,when you
open the jar, it does smells like coconut, but I can not taste any
coconut in anything I have cooked….and I love coconut…..love how it
smells too….. so it would be worth a try…..I was a little skeptical,
but went ahead and ordered it anyways and am very pleased with it…..

164. Tonya says

April 14, 2012 at 6:57 pm

Made a double batch of these today – they are awesome. We added a
tablespoon of cocoa power to the peanut butter/honey/coconut oil mixture.
For the add ins we used chopped cocoa dusted almonds, mini chocolate
chips, pecans, sunflower seeds, pumpkin seeds, and pretzels (everything
chopped). We also added a 1/4 cup of wheat germ. Extremely yummy and love
there is no sugar or corn syrup. We will definitely make again!

* Stephanie M says

April 16, 2012 at 12:20 pm

Love the idea of broken up pretzels. Will definitely need to try that as
an addition.

165. kentucky Lady 717 says

April 15, 2012 at 12:03 pm

Thanks Kay,for the info….I did use olive oil in the granola bars and they
were wonderful, but I do want to try them with the coconut oil….my
daughter just told me Walmart had the coconut oil…..guess I gotta visit
Walmart…..

166. Cindy says

April 15, 2012 at 8:19 pm

Can fresh-ground peanuts be substituted for peanut butter?

It was interesting to learn of Sunbutter. So, if I grind sunflower seeds
into a butter, would that work?

Finally,besides Walmart, where can I buy coconut oil?

* Laura says

April 18, 2012 at 5:21 am

Yes, freshly ground peanuts would work, as would sunbutter, which can be
made just like peanut butter. Here is a post telling of different good
sources for coconut oil:
https://www.heavenlyhomemakers.com/coconut-oil-why-it-is-good-for-you-and-where-to-buy-it

167. Shalon says

April 16, 2012 at 9:29 am

My kids go through snacks so quickly so I’ve wanted to make instead of buy
granala bars. I’ve read nothing but good things about this recipe. Can’t
wait to try it!

168. kentucky Lady 717 says

April 16, 2012 at 6:53 pm

Shalon, you will not be disappointed…..they are wonderful…..can’t wait to
get some coconut oil so I can make them again…..

169. Gretchen says

April 18, 2012 at 8:24 am

These are a staple in our home, and I now make a triple batch at a time in
a large lasagna pan, keep it in the fridge and we cut one out whenever we
want one. Here is the blend we all agree on:
1 1/2 cup peanut butter or sunbutter
1 cup honey
3/4 cup coconut oil
3 cup oats
1 cup coconut flakes
1 cup sunflower seeds
1/3 cup ground flax seed
2/3 cup mini chocolate chips

We found chocolate flavor comes out a bit more when the chips melt, but I
try to get the temperature of the honey/oil/pb mix to be warm enough to
just melt them a tad without completely melting them, just finger test it
before adding the dry ingredients.

* Lakisha says

January 15, 2013 at 5:18 am

Are your bars chewy as well? Thanks.

170. Mary Lou Strong says

April 18, 2012 at 2:17 pm

Do these have to be stored in the fridge? And I’m desperately trying to
find a recipe for a son that is 6’0 and 130lbs. Trying to find a homemade
snack that has nutritional value and will help bring some calories to his
day. He is not a big eater and I’m worried he isn’t gettin the caloric
intake he should. It’s tough when they would rather skip eating. HELP. I
tried this recipe and I like it, but putting 1 whole cup of chocolate
chips made it more like a candy bar. He doesn’t seem to like oats. What do
you suggest?? Any thoughts are appreciated.

* Laura says

April 19, 2012 at 1:20 pm

Yes, I store mine in the fridge. If he doesn’t like oats, you could try
adding more seeds and nuts and coconut flakes possibly.

* bags says

August 22, 2012 at 1:07 pm

Could try grinding (very lightly) the oats – then he won’t know they are
inthere. My husband hates almonds, so that’s what I do.. Could also try
grapenuts or a healthy whole-grain type cereal.

171. kentucky Lady 717 says

April 22, 2012 at 3:19 pm

Mary Lou, instead of using a cup of chocolate chips, use like 1/4 cup of
choc. chips,1/4 cup of sunflower seeds, 1/4 cup of dried fruit,1/4 cup of
coconut…..that makes a cup, or use your own ideas and use whatever else
you want…could even use some trail mix……raisins, walnuts….just whatever
you like…..

172. kentucky Lady 717 says

April 22, 2012 at 3:20 pm

BTW…forgot to add. I did not put mine in the fridge…..gave some to my
daughter and left the rest on the counter covered with plastic wrap…..they
really are delicious…….

173. Holly says

April 23, 2012 at 7:41 am

Around how many calories are in this receipe if made like above? Does
anyone know?

* Melanie says

May 6, 2012 at 12:34 am

I use half coconut flakes and half chocolate chips in mine. If one
recipe is 8 servings, I calculated about 320 calories per serving.

* Sarah Feldt says

August 25, 2012 at 10:27 pm

Because the add-ins can be so diverse I’ve found
http://nutritiondata.self.com/ to be a big help. My hubbie is diabetic
so we have to know the fiber and carb per serving. I use nutrition data
also for the dehydrated fruits I make.

174. ashe says

May 6, 2012 at 11:39 am

I made this recipe using coconut oil, peanut butter, honey, some golden
raisins, dried cherries, dried blueberries, mini M&M’s that come in the
little tubes and also threw in some diced dried plum and sunflower kernels
can’t wait to try them.!

175. Amy says

May 7, 2012 at 5:50 pm

Here’s another no-bake recipe that I’ve been using (w/o corn syrup or
marshmallow creme)that my hubby says is addictive:
http://www.alli-n-son.com/2010/08/09/chewy-nobake-granola-bars/
4 tablespoons (1/2 stick) unsalted butter
1/2 cup packed light brown sugar
1/4 cup honey
2-1/2 cups oats or leftover granola
1/2 cup total of the following ingredients: wheat germ {about 1/4 cup},
ground flax seeds {about 2 tablespoons} and whole flax seeds {about 2
tablespoons}. Or substitute with more oatmeal, rice cereal nuts.
1/2 cup Crasins
1/2 cup chopped almonds
1/2 cup semisweet chocolate chips

In a medium saucepan, combine the brown sugar with the honey and butter.
Bring the mixture to a boil over medium-high heat, then lower the heat to
medium-low and simmer until the sugar dissolves, about 2 minutes. Remove
the saucepan from the heat.
Add the remaining ingredients, except for the chocolate chips, to the
saucepan and fold the ingredients to evenly coat with the sauce. Transfer
the granola mixture to a 9-by-13-inch ungreased baking pan and press
firmly to evenly fill. Gently press the chocolate chips onto the top of
the granola. Let the granola mixture set in the fridge until firm, about
15 minutes, then cut into 2-1/4-by 3-inch bars.
Store in the fridge.

176. Aimee says

May 8, 2012 at 1:11 pm

I love the protein bars with rice crispies, peanut butter and chocolate
but they aren’t very healthy or cheap. I wonder how these would be if I
substituted the rice crispy cereal (the brown rice version) instead of the
oats and used the mini choc chips and peanut butter combo. Anyone tried
this?

177. Beth says

May 19, 2012 at 1:47 pm

I made these a couple of weeks ago and LOVED them – my add-ins were
chopped walnuts, chocolate, butterscotch, and white chocolate chips. (Not
healthy, but pretty darn yummy!) I’m making another batch today with
puffed rice cereal, coconut, and mini chocolate chips on top. Thanks for
the recipe! There are so many variations!

178. LIz Walker says

May 25, 2012 at 7:35 pm

In most recipes you can coarsely crush up pretzels and use them in place
of nuts if there are nut allergies in your family. I too Love this recipe
and I love the texture of adding rice crispy’s and other cereals, if your
favorite cereal pieces are to large simply crush them a bit. We do treat
them like a candy bar at our house though.

179. Sue says

May 30, 2012 at 6:59 pm

Just wanted to thank you all for your posts and variations. I’ve found
that adding flaked quinoa in place of some of the rolled oats can add some
excellent protein and nutrition.

180. Stacie says

June 18, 2012 at 12:03 pm

Hey! Great recipe! Can you use Agave Nectar instead of the honey? I’ve had
an allergic reaction to some of the local honey in our town.

Thanks!

* Laura says

June 20, 2012 at 9:38 am

I believe that should work, but I haven’t tried it myself.

* Joy Briggs says

August 5, 2012 at 7:37 am

Stacie, I’m sure you could use agave nectar but it’s not as thick so you
might need to use less. I will mention that agave nectar is not
considered a very healthy sugar alternative according to a Dr. Mercola
article I read recently. Just a friendly FYI :) Sorry that you’re not
responding well to the local honey! What a bummer!

181. Courtney says

August 12, 2012 at 6:05 pm

Hi, I made these last week and we LOVED them! However, they fell apart!
What am I doing wrong….any suggestions???

* Laura says

August 13, 2012 at 5:51 am

Sounds like you may need to go a little bit lighter on the dry
ingredients so that the wet ingredients can hold everything together a
little better…maybe?

182. Mary says

August 17, 2012 at 12:10 pm

I am using store bought peanut butter until we use it all up, then I am
going to start making my own. Should I decrease the amount of coconut oil
since the peanut butter already has oils in it?

* LindseyforLaura@HHM says

August 28, 2012 at 9:58 am

No. It shouldn’t need that. :)

183. Kristi says

August 20, 2012 at 1:09 pm

After doing a little research found out that steel cut oats are less
processed than rolled oats. Do you think the steel cut would work as a
replacement?

184. Erin says

August 27, 2012 at 11:08 am

I just found this recipe via a link from 5dollardinners and wow, these are
just what I’ve been looking for. My add-ins were kinda minimal as I am in
need of a good stocking up. I added chopped up dried apricots, sunflower
seeds and coconut. They are really amazing and my kids gobbled them up.
This will be a great addition to my family’s lunch boxes. Thanks!

185. Mary says

September 7, 2012 at 1:06 pm

Can anyone tell me where to get coconut flakes? I have purchased
unsweetened shredded coconut in the bulk bins but have never seen coconut
flakes. Thanks!

* Laura says

September 8, 2012 at 6:07 am

Shredded coconut is actually what I use for these (I should edit that!),
but you can get coconut flakes at Amazon or through Tropical Traditions.

186. thlay says

September 23, 2012 at 8:23 am

My family loves these. We make them all the time. Thanks. :)

187. Mandy says

September 26, 2012 at 7:29 pm

So I completed my funky fresh kitchen idea of try something new with these
granola bars. AND they taste like peanut butter fudge with dried fruit it
it….Let’s not get confused…I’m SO not complaining! YUM

188. Sheila says

October 7, 2012 at 11:25 am

Can these be frozen?

* Laura says

October 7, 2012 at 3:21 pm

Yes, these do freeze well.

* Cindy says

September 10, 2014 at 7:20 am

I’m confused. In one place, I saw your comment that these do not
freeze well. Then I looked here and saw that they do freeze well. ???
I’m trying to make these ahead for a cross-country meet next month.
Help?!

189. Sheila says

October 8, 2012 at 6:21 am

I tried these with almond butter (peanut allergies in this house) and
added pumpkin seeds, wheat germ and flax meal. They were very gooey, and
we thought a little to sweet, but everyone loved them. For the second
batch I doubled the oatmeal and they are much less gooey but still hold
together well. I did make sure that I pressed them into the pan. We love
these and they are so easy to make!

190. Cecilia Tran says

October 29, 2012 at 6:29 pm

I just finished making this and thought I would share the idea of putting
the batter in cupcake cups. They make perfect servings and cuts out the
step of cutting the cooled batter. The recipe was great thanks!

* LIz Walker says

October 29, 2012 at 8:59 pm

Wow, cup cake papers are a great idea, thanks Cecilia.

191. Sheila says

October 30, 2012 at 6:42 am

I did mine in the mini-cupcake pan and that worked well too. (Sprayed pan
first.)

192. LG says

October 30, 2012 at 10:56 am

Oops – I just went to the store for coconut oil but came home with coconut
butter. Can I use the coconut butter instead?

* Laura says

October 30, 2012 at 12:11 pm

I guess I’m not even for sure what Coconut Butter is, but it sounds like
it would probably work. :)

193. Leah says

December 7, 2012 at 9:49 am

Has anyone ever used quinoa flakes for this recipe?

194. Brionne Griffin says

January 17, 2013 at 7:58 pm

I just made these! Deee-licious! I didn’t have rolled oats, so I tried it
with steel cut and … it worked great!

195. pam says

January 18, 2013 at 12:51 pm

Can you make these without peanut butter (or any nut butter)…if so..what
do i do to substitute?
Thanks and can’t wait to try them!

* Laura says

January 18, 2013 at 3:57 pm

I’m not sure how to make these without any nutbutter. Maybe extra
coconut oil and butter?

196. TiffanyH says

February 6, 2013 at 8:43 pm

Hi!
I was just wondering if there’s any good sub for oats? I react to oats,
wheat, and white sugar, so everything in this recipe sounds great except
for the oats! Lol, go figure. Any suggestions would be greatly
appreciated!!

* Laura says

February 8, 2013 at 8:52 am

Hmmm, oats are a pretty big part of this recipe, so I’m really not sure.
Maybe ground up nuts?

* Tracy says

March 3, 2013 at 10:13 am

How about quinoa flakes??

197. Amy says

February 22, 2013 at 10:52 am

Today I made these and didn’t have any old fashioned oats so I used two
packets of maple and brown sugar instant oatmeal (the Quaker brand) and
used white chocolate chips, rice crispies, sunflower seeds, and raisins. I
also didn’t have any coconut oil so I used extra virgin olive oil instead.
These turned out great with substituting things. Just wanted to let you
know!! These are amazing and way more healthy than the store bought kind.

198. LIz Walker says

February 23, 2013 at 3:14 pm

Tiffany H,
You can try another rolled grain like rye, spelt or barley. Possibly rice
krispies although it would change the texture.

199. Hadia says

February 26, 2013 at 1:24 pm

Hey Laura,
I love the recipe and want to try it out :) I’m new to oats and don’t know
much about them, can you please tell me, what happened to the oats in this
recipe? did you soak them? were they cooked? or raw? because the heat was
turned off when the oats were added in the butter mixture.

* Laura says

February 27, 2013 at 3:59 pm

I didn’t soak them – just used them raw. Even when you add them to the
butter mixture, it doesn’t really cook them, just heats them a little
bit.

200. Cantina Camp says

March 5, 2013 at 8:39 am

Just made these and they are soooo good! I used coconut flakes and
chocolate chips. It melted the chocolate chips but still very yummy! I
also was needing them to harden a little quicker so i put them in the
freezer for about 30-45 minutes and they were just right. Thanks so much
for this recipe!!!

201. Joe says

March 8, 2013 at 6:25 am

These look so good! Do you reckon I could add whey protein in with the
oats to up the protein?

Many thanks

* Laura says

March 10, 2013 at 7:14 pm

Sure, good idea!

* sarah says

April 1, 2013 at 3:46 pm

How much whey?

* matt says

July 5, 2013 at 3:32 pm

i use 1/2 wheat germ for every cup of oats i use, and use dark brown
sugar instead of the honey for a richer taste. a pinch of salt helps
balance out that sweetness, too.

202. Charles Arik says

March 11, 2013 at 5:02 am

Please specify what ” unsoaked oats can do a number on your digestive
system” means. I have never heard of there being a problem with eating
them.

* Laura says

March 11, 2013 at 10:33 am

Ummm…they bloated me something terrible. (I’m better with them now
though, thankfully.)

* Lauren says

May 22, 2013 at 4:58 pm

Hey there! there is a lot of information on the benefits of soaking
grains, oats included, in a book called Nourishing traditions by Sally
Falon. If soaked overnight it helps break down hard to digest and even
bad for us parts of our foods. It’s almost like a mini ferment,
increasing available nutrients and creating beneficial bits for us!
Sorry it’s so vague, try to find the book. Or google Weston Price
Foundation and there should be lots on there too, just harder to sift
through.
Soak away!

* Katrina says

June 25, 2013 at 9:48 pm

Hey! I just bought that book!! Haven’t read that tip yet so thanks!!

* Tara says

September 14, 2013 at 9:17 pm

Are you using soaked oats for this recipe or is there no need to
soak?

* Laura says

September 15, 2013 at 12:43 pm

I don’t soak them.
(https://www.heavenlyhomemakers.com/my-current-thoughts-about-soaking-or-not-soaking-grains)

* Chris says

December 12, 2013 at 1:38 pm

Here’s what I found to be the key to the whole soaking issue for me,
with regards to the question of needing to eliminate phytic acid. The
following quote is from the Becker article Laura references in her
post on soaking grains:

*****
Studies show that phytic acid, particularly from wheat bran, actually
stimulates the productions of phytase in the small intestine. The fact
that phytase can be produced in the small intestine eliminates the
necessity of fermenting all grains before consuming them, as in the
case of unleavened breads, quick breads (that do not use yeast as a
leavening), and parched or boiled grains. Phytase activity in the
small intestine actually increased, not decreased, the absorption of
minerals, especially, calcium. (Journal of Nutrition 2000:130:
2020-2025). Other studies have also shown that this increase of
phytase activity, stimulated by phytic acid, offered significant
reduction in the formation of cancer cells in the colon. This
anti-carcinogenic protection was also attributed to phytic acid’s
mineral chelating properties. If phytic acid strengthen and protects
the colon, how could it cause colitis and irritable bowel syndrome?
Again we have heard numerous testimonies of healing of both colitis
and IBS from eating “real bread”.

Phytic acid can be digested by humans and actually releases inositol
during the process. Inositol is a key B vitamin necessary for the
metabolism of fat and cholesterol. Whole grains are a valuable source
of inositol, as well as choline and lecithin, which are also important
in the break down of cholesterol. This may explain why so many people
have reported a significant reduction in cholesterol levels once they
began making their own bread from freshly milled grains. Inositol is
also an essential nutrient in reducing depression. Again I ask – why
would we want to denature this valuable nutrient?

One should really wonder why whole grains and phytic acid were “picked
on” at all. Why not oxalic acid? It is a mineral chelator found in
spinach, chard, cranberries, almonds, rhubarb and other vegetables.
Should we quit eating these healthy foods as well? Sally Fallon
encourages the use of flaxseed for its rich source of fatty acids,
stating that it is low in phytic acid. Yet sources that herald phytic
acid as a nutrient, give wheat bran and flaxseed as the richest
sources. Does soaking the grain over night actually denature the
phytic acid? Not from what I have read. Only about 10% of the phytic
acid is broken down in an overnight soak and that is not enough to
make a significant difference.
*****

Becker goes on to say that there are still benefits to soaking grains
in certain cases.. “When grains and beans are sprouted, there is some
loss in protein, but vitamin A content increases by 300% and vitamin C
by 500%. In fact sprouted grains were used on long ocean voyages to
prevent scurvy. Limes, and lemons would eventually rot, but the
storable grains would last the duration of the voyage and could be
sprouted at any time. Sprouted grains can also be more easily
tolerated by those who can not digest gluten.”

But no need for all this fear! :)

* Lea Sadler says

April 4, 2014 at 12:00 pm

I actually never soak oats before eating them. I prefer them this way.
Never had a problem.

203. Amy says

March 11, 2013 at 2:49 pm

These are so good! I have made them before. Today on a whim, I threw in a
few of Tbsp of raw cacao powder. It is so yummy. Thank you Laura for all
of your wonderful recipes and the million other ways you bless me and my
family.

204. Kay-M says

March 12, 2013 at 6:45 am

Have you ever used unsweetened applesauce instead of the oil? If not, do
you think it would work as well?

* Laura says

March 13, 2013 at 7:01 am

I don’t think that would work very well in this recipe. The coconut oil
helps keep these from falling apart. :)

* Cindy says

September 17, 2014 at 11:42 am

If I double or triple the recipe, could I use half butter and half
coconut oil?

205. Nicole says

March 12, 2013 at 4:19 pm

I tried making these and they turned out delicious, but one problem! They
melt very quickly so it’s pretty much impossible to “grab and go”. I think
this has to do with coconut oil. How did you fix this? Also what type of
oats did you use? My granola mixture looks to be light on the granola and
heavy on the butter/honey/oil, compared to your pictures, even though I
followed the recipe exactly.

* Laura says

March 13, 2013 at 3:56 pm

Hmm, I use coconut oil and usually don’t have a problem with this
happening. I use whole, rolled oats in mine. I wonder if you need just a
few more oats or other dry ingredients?

* LuWanda says

March 25, 2013 at 6:19 pm

I had the same problem the first time I tried this recipe. I measured my
coconut oil without melting it. For my second try, I melted it first and
then measured it and they turned out much better!!

* Nicole says

March 26, 2013 at 9:41 pm

I’ll have to try that, thanks!

* Kayla says

April 27, 2014 at 3:39 pm

I had this problem also. They never really set up exactly and definitely
look a lot more moist than yours do! Going to try to go much heavier on
the oats next time and lighter on the oil

206. Megan says

March 15, 2013 at 1:28 pm

Would this work with almond butter?

* Laura says

September 15, 2013 at 12:42 pm

Yep!

207. sarah says

March 18, 2013 at 1:21 pm

Greased or ungreased pan?

* Erin says

March 26, 2013 at 9:11 pm

I thought I’d try making a raw version of these by just mixing the PB,
honey and oil in the food processor. And then I realized that they won’t
really set because the honey didn’t needed to be heated in order to
caramelize. So I made them into balls and froze them. Still plenty
tasty!

* LindseyforLaura@HHM says

April 15, 2013 at 10:25 am

Ungreased is fine!

208. Kristy says

March 21, 2013 at 10:36 am

How long will they last?

* Laura says

April 4, 2013 at 8:25 am

Several weeks in the fridge. :)

209. Traci says

March 28, 2013 at 11:16 am

I have used almond butter, just fine. After I cut them, I wrap and freeze.
They quickly come to room temp for eating.

210. Stef says

April 7, 2013 at 8:26 pm

How many calories do you think there are per bar approximately?

* Laura says

April 8, 2013 at 11:26 am

I really have no idea. :)

* Janet says

May 22, 2013 at 3:56 pm

I made these today, they’re really good!! My husband is diabetic so I
needed the nutritional information. I found a site that lets you put
in the ingredients and it calculates everything for you. Here’s what I
got. Hope it helps!

Nutrition Facts
Serving Size 109 g or 1 square
Total Servings per batch 12

Amount Per Serving
Calories 232 Calories from Fat 136
% Daily Value*
Total Fat 15.1g 23%
Saturated Fat 8.2g 41%
Trans Fat 0.0g
Cholesterol 3mg 1%
Sodium 60mg 3%
Total Carbohydrates 19.8g 7%
Dietary Fiber 2.4g 10%
Sugars 9.0g
Protein 5.4g

Vitamin A 1% • Vitamin C 0%
Calcium 4% • Iron 6%

Nutrition Grade B-
* Based on a 2000 calorie diet

Nutritional Analysis
Good points
•Very low in cholesterol
•Low in sodium
•Very high in vitamin B6
Bad points
•High in saturated fat

* Amy says

June 2, 2013 at 8:13 pm

Janet, thanks, that’s super helpful! Mind if I ask what site you
used? I would like to use that for other recipes! Thanks!

* Sherry says

November 6, 2013 at 10:57 am

Hi Janet, thanks for posting the nutrition info…would love to know
that site if you’re sharing!
Thanks!

* Peggy says

June 4, 2014 at 7:18 am

Here’s a site with a nutritional calculator
http://recipes.sparkpeople.com/recipe-calculator.asp

211. Dipti says

April 8, 2013 at 9:39 am

Hi, Do you think I could substitute Coconut oil with Olive oil? Would I
still get the same results? And what do you feel about baking it to set it
properly so it doesn’t need refrigeration?

* Laura says

April 8, 2013 at 11:26 am

I think it would work fine, but would still need refrigeration. :)

* Angela says

May 10, 2013 at 11:20 am

I make granola bars all the time and I never refrigerate mine, unless
I am keeping them for several weeks…But my family usually eats them
all before that happens. All the ingredients used in the recipe are
shelf stable anyways, there’s no real reason to refrigerate unless
storing long term (in my experience)

* Patti says

August 21, 2013 at 4:46 am

Perhaps, but the coconut oil liquifies at 76 degrees, and it softens
at lower temps, so if you don’t keep them in the fridge, they can be
a gooey mess. :)

212. Donna D. says

April 14, 2013 at 9:28 pm

Hello. These look amazing. I was just wondering what kind of oats you use.
Are they quick oats or steel cut oats? I’m a little worried about
digesting uncooked steel cut oats. Thanks!

* Laura says

April 15, 2013 at 2:56 pm

I use whole rolled oats. :)

213. Karicia says

April 16, 2013 at 11:20 am

Love your blog, and echo your views on life and food. Thanks for the
recipe! I just made it and added in some wheat germ, wheat bran, just as
much as it would take. I was thinking if I wanted to take these baked to
my son’s class, I could probably add an egg and then bake and cut while
still warm. Just an idea.

214. Jamison says

April 17, 2013 at 12:42 pm

Hi! Just made these using Craisins and Rice Krispies—YUM, and I loved how
easy they were to make–thank you for sharing!!!

215. Celeste says

April 18, 2013 at 7:39 pm

Hi! I’m new to your blog, but already I’m looking forward to try your
recipes!:-) My kid’s snacktime is a challenge for me too — i want to pack
as much vitamins as there can be in a tasteful snack, coz oh do they love
snacks! Can you pls elaborate on what are other possible options aside
from coconut oil? Thanks!

* Laura says

April 20, 2013 at 8:48 pm

I believe olive oil would work, or palm oil. :)

216. Holly says

April 26, 2013 at 10:21 am

Thanks for sharing!!! Yum! These are delicious!! I added ground flax seed,
unsweetened shredded coconut and chia seeds to mine. :)

217. Christina nicolle says

April 29, 2013 at 5:28 pm

can you use almond butter instead of peanut butter?

* Laura says

April 29, 2013 at 6:19 pm

Yes, that would work fine!

218. Scott says

May 2, 2013 at 6:21 pm

I just made this with 1/3c of each reese chocolate chips, pumpkin seeds
and sunflower seeds… and clover honey / almond butter (for what it’s
worth)…

All I can say is WOW. I did the math and cut into 12 squares (4×3) it
comes out to be approximately (per square, but this will depend on what
you put in the mixed cup):

260 kcal, 16g fat, 21g carbs, 8g protein

for my next batch I’m going to add protein 6 scoops of protein powder (35g
per scoop) which will add 17.5g of protein per square to see how the
consistency works out.

Anyone else have mixed cup suggestions? I was thinking
sunflower/cashews/cranberries would be pretty good (but higher in fat).

* MelissaN says

May 20, 2013 at 10:06 am

I made mine with pepitas, cranberries, and chia. They are great! I would
up the amount of oats, though, as mine were a little on heavy on the
peanut butter mixture. They taste great, don’t get me wrong — I just
want to pack a little more grain to make the sweet yumminess stretch
further!

219. shay says

May 28, 2013 at 10:27 am

Delicious! I just made them, thank you for the recipe! I’m wondering if I
could omit the oil, though and if they should be stored in the fridge or
pantry??

* Laura says

May 30, 2013 at 1:57 pm

I think leaving out the oil may make these too dry. I store mine in the
fridge. :)

220. Cindi Edwards says

May 30, 2013 at 9:13 am

I baked mine. Toasted the oats and nuts first cause I like the flavor. Put
choc chips into the mix early, it made them chocolate. Put in roasted
peanuts and pecans. They were amazing and probably not quite as healthy…
But now I need to make more because my vegetarian son is hooked! Thanks!

221. Mrs Kelly says

June 17, 2013 at 2:40 pm

I just made these! Wow! The best granola bar I’ve ever had. Much better
than anything I’ve ever bought in a store. I added 1Tbs cocoa powder and
in my one cup of added ingredients I used toasted, chopped almonds,
walnuts, toasted, unsweetened coconut, sunflower seeds, granola as well as
a Tbs each of hemp, chia and flax seeds and a little cinnamon for good
measure. Then I used a cupcake pan to divide the mixture up & chill them
in. Took them out and wrapped them individually in foil. Yum! And easy
too.

222. Kris Mays says

June 19, 2013 at 9:38 am

Making with puffed millet and chocolate chips this AM!

223. kourtney says

June 20, 2013 at 8:07 am

Thank you! I love your recipes! I am wondering if anyone has ideas to up
the fiber? My son needs a high fiber diet and is not a fan of fruit. He
loves the “high fiber” bars from the store. they pack a whole 9g fiber
into one bar, but contain an ingredient called “shellac” (hopefully not
what I’m thinking of) and of course tons of other garbage.

224. Loli says

June 20, 2013 at 8:09 am

I add a multifiber mixture or oat bran that ups your fiber…

225. Ben says

June 23, 2013 at 1:53 am

Awesome recipe, just made them then. Quick question, are quick oats ok to
use instead of rolled? Are they basically the same?

For everyone wondering calories I took a small inventory of my process

4 and a half tablespoon peanut butter – 376
3 tablespoons of honey – 192
Quarter cup coconut oil – 470
1 cup oats – 300
Quarter cup flaxseed – 194

Total 6128 kjs or 1532 calories

So just divide your mixture in to equal squares afterwards and divide 1532
by however many squares you have and you’ve got a rough estimate per
square

* Laura says

June 24, 2013 at 1:52 pm

They are basically the same – quick oats are rolled oats blended to make
them smaller. :)

* Kris Mays says

July 28, 2013 at 5:05 pm

In this case, I would up the amount of oats if you are using quick
oats. I’m finding mine need it and that’s what I used.

226. Kira says

July 24, 2013 at 5:39 pm

Mine turned into candy bars. :-(

They were quite a bit heavy on the peanut butter mixture despite adding an
extra 1/4 cup of rice crispies. When I pulled them out of the fridge after
two hours, they were melting before I could even get them all cut and
wrapped. They now live in my freezer. Luckily, they do work well as a
yummy and relatively guiltless candy bar.

I’m going to try these again, but I’m definitely going to change around
the proportions a bit.

227. Carolyn says

July 29, 2013 at 9:54 pm

Should I use refined or unrefined coconut oil? I saw both at the grocery
store.

* Laura says

July 30, 2013 at 3:13 pm

Either one will work in this recipe. Unrefined has a slight coconut
flavor, whereas refined is flavorless. :)

228. Erin says

August 18, 2013 at 12:52 pm

I made these yesterday with sunbutter, dried cranberries, and dairy free
choc chips. I have to agree with some other readers…delicious….but even
after refrigeration all night, they are very melty. I was hoping to pack
these in my daughter’s lunch for school, but I will need to play with the
proportions a bit to do that.

229. Patti says

August 21, 2013 at 4:49 am

I made these to take on a trip, and they turned out really yummy, but I
had to double the oats to get them to a granola-bar-like texture. We kept
them in a cooler and really enjoyed the healthy treat. Thanks for the
recipe!

230. Staci says

September 16, 2013 at 1:26 pm

I am sooo excited to try these! I have looked for what seems like forever
for a healthy granola bar recipe! Yea, Thank You!!!!!

231. Gabi says

October 15, 2013 at 6:21 pm

Do you know the nutrition info per bar

* Laura says

October 17, 2013 at 7:19 am

No, I’m sorry that I don’t.

232. Amy says

October 30, 2013 at 8:11 am

These granola bars sound delicious! My son and I made them yesterday, but
I think we did something wrong! We left them to “gel” on the counter
overnight and this morning when we went to cut them, they are a gooey
mess! Do they need to be refrigerated?

* Laura says

October 31, 2013 at 12:58 pm

I do find that they work best in the fridge.

233. Debora says

November 6, 2013 at 10:03 am

What would happen if I used steel cut oats? this is what I have on hand is
why I am wondering? I could make these now if steel cut would work.

* Laura says

November 10, 2013 at 3:02 pm

I’ve never used steel cut oats – do they generally work the same in
recipes as rolled oats?

* LindseyforLaura@HHM says

November 10, 2013 at 9:32 pm

I would only use the steel cut oats if you cook them first. Otherwise
they will be basically raw and pretty crunchy. I don’t think it would be
a good crunch either. ;)

234. Mary Stapp says

November 6, 2013 at 11:40 am

I make a gronola bar that uses butter as the fat. So far I haven’t needed
to refridgerate them and they come out nice and firm. We even took them
hiking with us in the dessert and they only melted a tiny bit. Might be
worth a try, although I LOVE the health benefits of Coconut oil.

235. Jess O says

December 3, 2013 at 3:22 pm

I love this recipe! I have tried it many many times! My husband eats a
lot, so I was looking for a homemade granola bar recipe that could fill
him up. By adding crushed diced almonds pieces(I crushed them with a
hammer, haha), flax seed, raisins, coco powder with the oats, peanut
butter and coconut oil already in the recipe this was a perfect chocolaty
granola bar.
Yes they get a little soft when at room temperature which is a slight
bummer but they taste so good, it is worth it!
I always triple this recipe now and put it in a 13×9 inch pan, it makes
about 18-24 depending on how big or small I slice them.

My husband loves these and he doesn’t like peanut butter, using coco
powder really hides all the peanut butter taste it’s amazing!
Thank you so much for the recipe!

236. DaShonna says

February 25, 2014 at 7:59 pm

I have a sister with nut allergies. Do you have any suggestions for
replacing the peanut butter? Thanks

* Laura says

February 26, 2014 at 1:44 pm

I’ve not figured out a good alternative other than Sunbutter. That works
well if she can have that.

* patricia says

March 23, 2014 at 11:01 am

Nut allergy home here too!!
I use WowButter its toasted soy you can get in crunchy or smooth, works
well as substitute for peanut butter, use it on toast, baking etc. also
I have used NoNuts is made from Golden peas…

237. Mama654 says

February 28, 2014 at 1:29 pm

I am not sure if I sent in a review for these yet or not- but they are
worthy of 2 reviews for sure! We love, love, love these! They are super
quick to prepare and have been a really big hit every time. My main combo
is 1/2 cup mini chocolate chips, 1/4 cup raw sunflower seeds and 1/4 cup
raw pumpkin seeds (occasionally I’ll lower those amounts slightly to add
craisins.). I made them for a friend for her birthday and she was so happy
(and she and her 7 year old had a hard time practicing self- control.) oh
yeah- and we run our oats through the food processor before adding to make
them smoother as well. Thanks so much for the recipe!

238. Lesley says

February 28, 2014 at 3:12 pm

Can these be frozen?
i want to make a double batch.

* Laura says

February 28, 2014 at 3:35 pm

These don’t freeze well. But you can make a double batch and store them
in the fridge. They store quite well for several weeks that way, as long
as you individually wrap them.

* Cindy says

September 10, 2014 at 7:11 am

If one did make a double batch, would it go in a 9×13?

239. Courtney says

March 1, 2014 at 10:31 am

I rarely take the time to comment on recipes, however I just had to! These
are SO amazing! I used Sunbutter, agave nectar instead of honey, my 1 cup
add in was rice crispies and then I also added a few chocolate chips. I
think next time I’ll make them into balls and call them dessert, so yummy!
Thanks for the recipe!!

240. Christine says

March 30, 2014 at 3:11 am

These are delicious! I made mine with raw cacao/coconut butter and it made
for an amazing chocolate coconut flavor combination! I also added puffed
brown rice and chia seeds – my daughter can’t get enough! Perfect for
lunch boxes. Thank you for sharing!

241. Elizabeth Anne says

May 7, 2014 at 5:09 pm

Going to make this recipe soon – I’ve been wanting to make a big batch of
granola bars before our second baby is born next week for a quick, healthy
snack. This looks like the perfect recipe! When you say “chill for two
hours”, is that in the fridge or freezer? Thanks!

* LindseyforLaura@HHM says

May 13, 2014 at 12:57 pm

You can chill them in the refrigerator.

242. Henry and the Duck says

May 24, 2014 at 4:18 pm

I just made these today and they are delicious! Thanks for the recipe!
I’m pretty sure with the right combination of mix-ins I could have a dairy
free, no added sugar (other than the honey) granola bar that tastes just
like No-Bakes, which would be pretty much amazing. (especially when you
compare 1/3 cup honey to the 2 cups of white sugar in my mom’s No-Bake
recipe!)

243. Mama654 says

June 2, 2014 at 8:27 pm

Tonight I spent a bunch of time making waffles from another site to bring
to a brunch tomorrow and they didn’t turn out well. I was bummed thinking
I would just grab some processed store bought item to bring and then
remembered how easy (and yummy) these are. Whipped them up in 5 minutes
and they will be ready in the morning to bring with : ). I have had a
change of diet since the first time I made these and can no longer have
the oats so I have had to modify these a bit. I have successfully used
ground flax in place of the oats and they are still yummy. I have also
used 2 TBSP of unsweetened cocoa powder rather than chocolate chips and
still great. I love this recipe!

244. Angela Blanchard says

August 20, 2014 at 3:26 pm

Would rolled Triticale instead of rolled oats work? Hmm, I wonder if
popped Sorghum would be a good thing to add? My hubby is on the road a lot
and will skip eating, so I pack him snacks. However, it’s hard to find a
healthy variety of them to include- I am definitely going to try making
these!

245. Katharine in Brussels says

September 28, 2014 at 6:53 am

Thanks for this recipe, it’s cooling off on my counter before setting it
in the fridge. It’s in an 8×8 lined with baking parchment to simplify
removal and clean up. The mixture was very easy to flatten out with a
silicone spatula. I should have ground up my flax seed proportion a bit
before adding it but was in a rush to finish it–next time, because it’s
only digestible when it’s ground. The tiny bit left on my pan tasted
delicious. My daughter especially is going to love it, she loves honey.
Merci!

246. Ruchi says

April 21, 2015 at 11:45 am

What happens if you bake it instead of refrigerating? How do the oats
taste and feel if not baked? Is it easy for a toddler to eat?

* Laura says

April 22, 2015 at 8:50 am

I’ve never baked this recipe, so I’m not sure that would work well.
These are pretty easy to chew, so I don’t think your toddler would have
much trouble if you cut these into little bites.

247. Tresa says

November 5, 2015 at 8:32 pm

Are these 21 day fix friendly? If so how do I measure it? It looks
Great!!!

* Laura says

November 5, 2015 at 8:47 pm

I’m not familiar with the 21 Day Fix so I can’t say for sure! :)

248. Sina says

March 11, 2016 at 11:53 am

Our daughter is allergic to peanuts and doesn’t care for other “butters.”
Any idea if I can substitute something completely different for the peanut
butter? We have tried sun butter, almond butter, cashew butter…she wont
eat any of them.

* Laura says

March 14, 2016 at 9:33 am

I’m not sure these bars would stick together very well without some sort
of nut butter. :(

249. Jill says

May 11, 2016 at 3:22 pm

Hi! These look yummy! I have a question. What kind of oats should I use?
Old-fashioned, quick cooking oats, etc…?

Thanks! Can’t wait to try this recipe!

* Laura says

May 12, 2016 at 10:24 am

I use old fashioned, rolled oats.

250. LubbyGirl says

July 10, 2016 at 12:15 pm

I just made these last week, from a ‘recipe’ (of sorts) my friend in
Washington gave me, and I see it’s almost exactly the same as yours (she
adds protein powder)! Great minds think alike. I wasn’t sure how much of
each ingredient to use, because she just gave me a list of ingredients
(she said she never measures anything), but she did use pretty much equal
amounts of coconut oil and peanut butter. I tried that and didn’t like it,
so I used less coconut oil. My husband loves these – I made them for him
to take in his lunch. Now I have a better guideline to use. Thank you!!
And thanks to the commenters – I think next time I’ll make them in cupcake
papers like one person recommended.

251. Amber Weber says

January 27, 2019 at 4:04 pm

My go-to granola bar recipe for the kiddos. So easy and yummy!

252. Regina says

September 27, 2019 at 11:33 am

Thank you for sharing this recipe! It is so quick to make and so easy to
change up depending on whatever ingredients you have on hand. Since I
typically add soy-free chocolate chips and coconut flakes to mine, I
reduced the amount of honey to 1/4 cup so they won’t be overly sweet. Also
this makes pouring the honey out of the measuring cup easier since I use
the 1/4 cup measuring cup for the coconut oil first then the honey. I use
raw wildflower honey which is good for you but can be expensive, so it’s
nice to able to use every drop of it. Anyways, thank you again!

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