Go Back
+ servings

Versatile Granola Bars

YIELD 12 -16 bars


  • 2 cups (180g/6.3 oz) old-fashioned rolled oats
  • 1 cup nuts , coarsely chopped
  • 1/4 cup seeds
  • 1/4 cup (1/2 stick/56 g) butter
  • 1/4 cup peanut butter , almond butter, tahini, or coconut oil
  • 1/3 cup (113g/4 oz) honey
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract (optional)
  • 1/2 cup dried fruits , coarsely chopped
  • 1/3 cup chocolate chips


  1. Note: Please make sure to read the entire post, which is filled with information and substitutions not mentioned in the recipe itself.
  2. Preheat oven to 350F/180C. In a large bowl, toss together oats, nuts, and seeds for toasting. Spread them in an even layer on a pan lined with parchment paper or a silicone baking mat. Bake for 8-10 minutes, until golden brown, stirring once or twice while baking to prevent burning. Scrape mixture back into bowl.
  3. Reduce oven temperature to 300F/150C. Line an 8x8 or 9×9-inch pan with parchment paper, leaving enough overhang on the sides for lifting the bars after baking.
  4. In a medium heatproof bowl, place butter, peanut butter, honey, and sugar, and heat it in the microwave or in a saucepan over medium heat until butter has melted and mixture is warm. Stir in salt, cinnamon, and vanilla.
  5. Pour butter mixture into oat mixture and toss until evenly moistened. Add dried fruits and chocolate chips, and mix until incorporated (make sure mixture isn’t too warm before adding the chocolate chips or they will melt).
  6. Pour mixture into prepared pan, pressing down evenly and firmly for 1 minute (this will help create less crumbly bars). Bake for 20-25 minutes, until golden brown. The mixture shouldn’t be hard, but rather soft and elastic when lightly pressed. Allow to cool to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours before cutting into bars.
  7. Store bars in an airtight container at room temperature for up to a week. For crunchy bars, store them in the fridge.

Recipe Notes

- You can double the recipe and use a 9x13-inch pan, although baking time may be longer. Bake until golden brown.