Make your own classic granola bars at home! These chocolate chip almond granola bars are chewy, crispy and hold together perfectly.
I wasn’t lying when I said I was on a granola bar kick! This is my go-to classic granola bar recipe. When looking in the granola bar aisle I more often than not grab a nut + chocolate flavor. I decided to take a stab at a homemade version and it’s absolutely delicious. Isaac and I love having these in the house to snack on throughout the day and something tells me Olivia will be a fan when she’s a little bit older.
They’re the perfect meal prep recipe that can be stored in the fridge or freezer. Great for grab-n-go or work from home snacks!
When’s the last time you looked at the nutrition label on your granola bar?! The ingredient list is so long and half of the ingredients are either synonyms for sugar or are unrecognizable! I’ve been on a mission to create healthier granola bars that use whole food ingredients, natural sweeteners and have simple ingredient lists. Mission accomplished! These chocolate chip almond granola bars fit the bill and they’re guaranteed to be a hit!
Prep pan – Start by lining a square baking pan with parchment paper. I like to use large binder clips to clamp the parchment down so it stays in place.
Combine dry ingredients – In a large mixing bowl, combine the oats, cereal, 1/8 cup almonds and 1/8 cup chocolate chips.
Create healthy syrup – In a pot on medium heat, combine the honey and coconut oil. Bring the mixture to a boil, stirring continuously. Once bubbling for 30 seconds, remove from the heat and stir in the vanilla extract and salt. Make sure you cook the mixture until it’s bubbling! This reduces the mixture and is what helps hold the bars together. Let the mixture cool for 30 seconds to 1 minute.
Combine wet and dry ingredients – Pour the honey mixture into the dry ingredients and mix until everything is well coated. The chocolate chips might melt a bit but that’s okay! The melted chocolate actually helps hold the bars together too.
Press mixture – Pour the mixture into the pan lined with parchment paper and lightly press so the mixture is even. Top with remaining chopped almonds and chocolate chips and and press firmly with your hands. You’ll really want to press the mixture down well so the bars hold together well. I like to put a piece of parchment paper on top of the mixture so my hands don’t get super sticky.
Refrigerate – Once the bars are fully pressed, place the pan in the fridge for two hours to allow the bars to set. Once the bars are solid or hard to the touch, remove them from the pan, place on a cutting board and slice into 10 bars.
These bars will stay together best if you store them in the refrigerator! They will keep for 1 week in an airtight container in the fridge. If you want to store them longer, wrap individually and store in an airtight container in the freezer for up to 2 months.
Wondering about different ingredient substitutions? Here are some that come to mind:
Two things likely happened if your granola bars are too dry or crumbly:
1. You didn’t let the honey and coconut oil mixture come to a low boil. Cooking until the mixture bubbles reduces the mixture and is the “glue” that holds the bars together!
2. You didn’t press hard enough! You really want to press the mixture into the pan lined with parchment paper. Put your back into it and compact that mixture!
If you can’t “save” your granola bars I bet they’re still delicious enjoyed like granola! Just be sure to follow these tips for next time you make the bars.
If you make these chocolate chip almond granola bars be sure to leave a comment and star rating below letting us know how they turned out. Your feedback is so helpful for the EBF team and our readers!