Homemade Granola Bars

Granola Bars

Granola Bars

Everything in one bowl and that’s it. You can use my “extras” or invent your own. Some suggestions: chopped almonds, walnuts, pecans or peanuts, dried blueberries, cherries, cranberries or raisins & chocolate chips. - Jenny Jones

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Makes: 12

Granola Bars


  • 2 1/2 cups rolled oats (not quick or instant)
  • 2 Tablespoons brown sugar
  • 1/4 cup flaked sweetened coconut
  • 1 cup of “extras” - I like chopped toasted walnuts, almonds &
  • pecans, dried cherries & chocolate chips (mini or regular)

  • 1/3 cup vegetable oil (I use avocado oil)
  • 1/3 cup honey
  • 1 teaspoon vanilla extract


  1. Preheat oven to 325° F.
  2. Line a 9” x 9” square pan with 2 criss-cross sheets of parchment paper (not foil) leaving extra overhang on all sides. Click to see how.
  3. Combine oats, brown sugar, coconut and extras in a large bowl.
  4. Combine honey, oil, and vanilla in a measuring cup.
  5. Add honey mixture to oat mixture and take time to combine thoroughly - about a minute.
  6. Spread in baking pan, pressing down very firmly. Try pressing down with the back of a spatula.
  7. Bake for 30 minutes. Cool completely in pan. (mine takes an hour to cool on a cooling rack)
  8. Remove from pan (using parchment handles) to cutting board. Remove paper and cut into bars.

How Do I Store My Granola Bars? click here.

Bars not holding together? Try pressing them down again after baking. Let them cool for 10 minutes and press down firmly while warm, then let them cool COMPLETELY before cutting.

Bars Too Brittle? Two Options: 1) Bake for only 27 minutes. 2) Place the 9 x 9 pan on a baking sheet to bake. That might keep the bottom of the bars softer.

Granola Bars

245 Comments on "Granola Bars"

  1. Jenn

    Tried your granola bar recipes and the family enjoyed them. I ended up using condensed milk instead of honey in a 9 x 13 pan. I probably need to cook a little longer and add more honey or oil so they don’t break. But they were great tasting and not too sweet. So I will be making another batch.

  2. Melody

    They turned out great, l want to eat more. Next time l will add a few more extras

  3. Isatu

    I bake this every week to take to work. They turn out great. Very easy recipe to follow. Thank you.

  4. Laura

    All of your recipes are pure fun🤪

  5. Diane

    Great looking recipe! I am making it for the first time using coconut oil because we prefer it. It looks a little oily but hopefully it turns out ok?

  6. Dee

    I made the bars but I think I overbaked them. They were a little too hard. Maybe next time I’ll try less time and less chopped nuts. They were really good after I softened them in the microwave for about 20 seconds. Didn’t wasn’t to break a tooth! I need to experiment a bit.

  7. Margaret

    I let the bars cool, cut them into rectangles, and then baked them a second time at 325 for 15 minutes for a crispier texture (double-baked, like biscotti. Just don’t bake them on a rack or they will stick and fall apart when you try to take them off.)

  8. J.B.

    I’ve been looking for a granola bar recipe for awhile…many seem like they have too much sugar. These were so easy and sooo good… I can’t wait to make them again!

  9. Cindi M Bauer

    My husband and I enjoy these Granola Bars. And we made them with ingredients we had on hand in our pantry. They were delicious!

  10. Jenny Can Cook

    I find it’s actually okay to cut the granola bars while they’re still warm. I let them cool down in the pan for 30 minutes, lifted them out carefully onto a cutting board, still on the parchment paper. I cut them and left them to cool completely before removing each one with a spatula. I will try this again and if it works as well, I will add that option to the recipe.

  11. Colette

    Do you grease the parchment paper? I used cooking spray and the bottoms of the bars were oily.

  12. Terrie

    Do you have nutritional information on these bars?

  13. Cathy

    Thank you for sharing your recipes.
    I made the granola bars they turned out fabulous. I will never buy store bought again.
    Thanks eh! … grateful Canuck

  14. Patti

    I made these for the first time 3 days ago. They turned out perfect. I put in chopped and toasted walnuts, almonds, pecans and cashews. Also, dried cherries, and blueberries.
    Before that, I bought a new 9 x 9 dark pan.
    Thank you so very much for this recipe!

  15. LesleyK

    I just made this granola bar recipe again this morning & several times previously – great every time. Thanks so much Jenny – love your recipes (& your humour). Maybe ppl are not pressing down the mixture enough so they fall apart or not following the recipe. Mind you, I use quick oats (sorry Jenny), but they still come out great!

  16. Kathy

    Boil Honey and oil 1 second. That is the trick

  17. Leslie

    These bars are disgusting. They fell apart and basically became like a wet granola. I won’t be trying any of your other recipes.

    • Ana

      They are not disgusting. Mine fell apart too but I made them into bombs and my husband and children enjoyed them immensely! I also made a bowl of cereal out of lose crumbs with milk. That when down nicely too! Lady, use your imagination! Your dupa doesn’t care if its bar, bomb or cereal!

    • Metalmania

      Jeez lady, chill out. They are very good actually. There are suggestions as to make them better. Stop being so bitter – they’re just bars for Chr*st sake!

  18. Jenny Can Cook

    For anyone wanting to reduce the sugar, I tried and they turned out well:
    ~ Reduce the brown sugar to ONE Tablespoon.
    ~ Reduce the honey to 1/4 cup.

    • Ana

      No, no brown sugar at all this time. Amount of honey is plenty for me.

  19. Lori

    Mine didn’t all stay together it crumbled a lot!
    Just wondering because I omitted the brown sugar if that would do it!
    I double the recipe and baked it in a 9×13 pan with parchment paper!
    Think not putting brown sugar would do that?

    • Jenny Can Cook

      I can only guarantee this recipe if you make it as written, including the size of the pan. I have never made my granola bars any other way and I make them 2-3 times a month.

    • Electronlinda

      These are very tasty, but they are not bars. I pressed evenly and really hard before baking. I bake often and rarely have mishaps. We still ate this, but it is better for yogurt or as cereal with milk. I think it might need eggs to become solid bars.

  20. Diana Pettes

    What is the carbs in the nutritional nut granola bar.

  21. Chelley

    My third time making & this time I used candied orange peel (chopped up very small), cranberries, pumpkin seeds, & chocolate chips & orange blossom honey for sweetener. YUMMY.

    • ~mb

      What an inspiring combination of ingredients! You have reminded me of a commercial breakfast bar flavored with cranberry and orange that I have always liked.. What a great way to make a healthier version, thank you for sharing!

  22. Winnie

    Thank you Jenny for sharing your recipe and tips. It worked really well. My family loved it.

  23. zizi

    mine became verrrrrrrrry dry and awful

  24. Desiree

    Can I use steel cut oats for this granola bars?

  25. Desiree

    Will this recipe work with steel cut oats?

  26. Wendy Davidson

    I love these! Last time I combined almond butter with avocado oil , so good!
    I think I might use maple syrup next. I can’t imagine it wouldn’t work . If it doesn’t I will have clusters or a good crumble. I can think of many uses for thousands!

  27. Pat

    About parchment paper – I find Target’s brand to lie the flattest – without rolling up. If you have a kind that rolls, simply (but carefully) crumple it between your hands, as into a ball. Then flatten it out and place in the pan. Makes life a little easier.

  28. Brigitte

    Jenny, I love these!! And I am so happy you are now using avocado oil instead of canola oil:) I have been using avocado oil for a while now. It’s so much better for our health! It’s great in baking and in regular recipes! By the way, you are a great cook! I visit your youtube channel on a regular basis.Thank you for sharing your talents and your positivism with us:))

  29. HB

    I made half a batch, looked fine in the oven and while cooling but crumbled badly while slicing? Did I overcook? Any suggestions ?

    • Bernie

      Some of mine cumbled. I just put it into my hubby’s smoothie

  30. Beth

    Just wondering about a substitution for the honey to make these vegan. Do you have a suggestion?

    Thanks, Beth

    • Lisa

      Bees are an insect, not an animal, so why can’t you have honey?

      • Kas

        So which kingdom do you think insects belong in, exactly? Plantae? Fungi? Must be protista or monera, because they surely can’t be in animalia. Lol.

    • Angela

      Maple syrup ?

    • Kas

      I use date paste, personally, and think it adds a great taste. I’ve found it cheapest at a Mediterranean grocery store, or if that’s not available to you, Indian markets will generally sell cheaper deglett dates than the pricey medjool dates you will find at a regular grocery store.

    • PC

      There is a Canadian company that makes “vegan” honey in Ontario now. It’s called a “vegan honey substitute”. I’ve seen it on store shelves, but you can probably order it online.

    • Electronlinda

      I substituted maple syrup, and I think I even prefer it!

  31. tajmahaonida detroit

    hey jenny…i used wax paper. big mistake. it stuck to it so i broke it up and made it into granola. delish on yogurt, ice cream , even alone.
    this will definitely be one of my regulars.

  32. Joanna

    Hi Jenny, These granola bars were a hit with my 5 grandchildren. I made them for Valentines Day and they loved them. Thanks so much for your enjoyable recipes and videos! Are you planning any new ones?

  33. Cis

    What are the calories per serving?

  34. Mega

    What brand of vanilla flavor you used ? you said it is very good , not artificial

    • Jenny Can Cook

      It was Nielsen-Massey but I have switched to Simply Organic. See my blog under “Products I Use.”

      • tajmahaonida detroit

        I always use that vanilla…love it. its all I use. definitely worth the price.

  35. Aicha

    I try your granola bars it’s good and fabulous
    I see on video you use canola oil and butter mixture, I want to know how do you make it please and how you store it

  36. Victoria Regina Marsh

    OMGosh! These were delish!! Even Hubs, who doesn’t like oatmeal and nuts, LOVED these. I’ve been trying to get him to eat both for health reasons with no luck. Until this recipe. My cup of extras included: chopped toasted almonds, dried cranberries, raisins, sunflower seeds and chopped butterscotch chips. The possibilities are endless and I’ll be making these again and again. Thanks Jenny for another keeper.

  37. The Other Kim

    I’ve had cholesterol issues since I was in my 40s. Prior to that I don’t know if the doctors even checked it. Well, the latest set of results are in and they are fantastic!!! All I can think of that I’ve been doing differently is eating these yummy granola bars…and lots of them!!! I am such a happy camper!!! Thank you Jenny!!!

    • Jenny Can Cook

      Foods containing soluble fiber, like oats, are reported to lower cholesterol so congratulations!

      • Gladys

        I been following you For a while because I enjoy trying to make your dishes sometime right mostly wrong. I remember you now from tv.

      • Edie

        Love your recipes.
        I spread the ingredients on the parchment backing pan and use an additional piece of parchment paper on top of the mixture and use a rolling pin to flatten the mixture.( verses the spoon to flatten.)
        That’s how I make my dog treats too.

        • Alaska Kris

          🌷Thanks for the tip of topping with parchment paper and using a rolling pin to compact the bars so they will stay together. I have been looking for bars that use very little sugar. Thanks and thanks to Jenny🤗

  38. Kim

    OMG the BEST ever!!! I made these in a larger pan and Increased ingredients to make a batch and a half. I’m a recipe tweaker so I added both vanilla and almond flavoring, half a cup or so of white chocolate chips, dried cranberries, and I toasted the slivered almonds along with chopped pecans and unsweetened coconut. Also used dark brown sugar instead and a dash of cinnamon. I like your idea of using the parchment paper in a crisscross fashion. I do think the secret was constantly pressing the ingredients into the pan both before and after baking. One of the best recipes ever. I don’t think these will last 24 hours in my house! Thank you!!!

  39. Rosemary

    These came out so great! I was nervous because I only realized after I had put them in the oven that I had forgotten to grease the parchment, but they did not stick at all! They came out perfectly crunchy and chewy. Thank you so much!

    • Jenny Can Cook

      Just fyi, parchment paper never needs to be greased.

      • Rosemary

        Good to know. The video shows the parchment paper being greased with canola oil and butter.

        • Jenny Can Cook

          There is a card on the video saying “No greasing needed.” It’s the only way I can indicate a change in my videos so it’s always best to use my written recipes.

  40. Maggie

    Did not get crunchy but ate anyway! Really tasty!

  41. Busy Mom/Grandma

    I just found your site, OMG where have you been all my life lol told my g/fs about your site too…
    I have tried a few recipes, your no kneed ciabatta bread came out fabulous, did add some Italian seasoning in the 2nd time around and came out wonderful…Now I want to try your granola bars, has read all the comments, and saw where you had stated “coconut is used as a glue”…I don’s really like coconut, is there something else I can substitute instead of as glue? and they come out OK?

    • Laurie

      I heard her say that it was the honey that holds it all together. Also other granola recipe sites say the same thing. No need to use coconut if you don’t want. Sometimes I leave it out and it does not change the texture.

  42. Al

    Hi Jenny,

    I love your channel and recipes. I made the granola bars twice and love the taste. I put in almonds, walnuts, dried cranberries, sunflower seeds My question is why it’s oily and the honey seem to sink to the bottom of the pan. I did toasted the oatmeal and nuts first. Is this making it oily? What did I do wrong? I read all the comments and no one mentioned theirs coming out oily. Thanks for the recipe.

    • Jenny Can Cook

      What kind of oil did you use, and what kind of oats? I will try to help.

      • Al

        Hi Jenny,

        I used old fashioned oats and canola oil.


        • Jenny Can Cook

          It’s a bit of a mystery because I make granola bars every couple of weeks. I’m going to assume you used a 9 x 9-inch pan and if so, it might be you are not combining the mixture enough. It takes me about a minute of mixing, in fact I now do it with my hand and I will make that note in the recipe. Also you may not be preheating your oven long enough, or your oven calibration is off. Use an oven thermometer if you can. Try again and do not change the recipe in any way and please let me know if it helps. We live on these bars.

  43. Judy Gerst

    Hi Jenny, just made these granola bars and the turned out perfect! Followed your recipe couldn’t be easier. I think your right about pressing them down really hard. I would buy these bars they are the best since they are made with all my favorites toasted nuts, chocolate chips and toasted coconut. They are my go to bar forever.Thank you for such an easy treat!?

  44. Sylvia

    Jenny your granola bars are delicious but I am upset after following the recipe to the T they r not sticking together it’s granola not granola bars what did I do wrong?
    I love the bars please tell me
    Thank you and for all other recipes.

    • Jenny Can Cook

      Can you please list all of your ingredients and be very specific. And what size pan did you use? I make these all the time with no problems so I’ll try to figure out what went wrong.

  45. Maro

    I just make’em they’re already in oven easy to follow recipe but could’nt stop tasting it spoon after spon hahaha,theyre yummy as it is . tks jenny ur awsome

  46. Lorraine

    Perfect! Not to sweet. I have gluten intolerence some I substitue the oat by 1 1/2 cup of buckweet flakes and 1 cup of quinoa flakes. I press firmly before and after cooking. This is exactly what I was looking for.
    Thank you ?

    • Happy Days Homestead

      I hope that you realize oats are completely gluten free. If you are choosing a gluten free lifestyle you can enjoy oats and oat flour to your hearts content,,,

      • Karen

        Cross-contamination can occur in facilities or even in fields where wheat, rye or barley are also present. Important to only get the certified gluten free oats.

    • ItsMeHB

      Bob’s Red Mill makes organic, Gluten-Free, old-fashioned oats. They’re really good, too!

  47. Katherine

    I found this recipe easy to make. I chose to add large chocolate chips, raisins, chopped prunes, and sunflower seeds. The husband loved this! I did too. It was perfect sweetness with the 2 tbsp. of brown sugar. I really didn’t taste the flaked coconut. But it was in there. It took me all of 5 min to get this all together. I think I was too impatient and didn’t properly wait for it to cool entirely. Some parts broke off as I cut it. But overall, it stayed together and I loved how shiny it looked on one side. I chose that for the presentation side. Thanks for the recipe. I will share it with all my friends.

  48. Elaine

    These are just delicious,easy to make I tried with almond extract and used raisins and pecan bits, Needless to say I have shared with everyone I know, Low in sugar and makes about 14 bars.Thanks Jenny ( I used no parchment paper and had no problem getting them out or cutting them into bars )

  49. Dad

    Great recipe and easy to follow!


    I have some in the oven right now. Doubled the recipe, because I didn’t have a 9×9, so I lined a 9×13 biscotti pan. I have plenty left over mix I will use later. Wish me luck 🙂

  51. Shannon Hunt

    My kids go through granola bars like crazy so I started making my own and I have to say this is probably the best I’ve made so far 🙂 I did use coconut oil instead of the canola cause I didn’t have shredded coconut on hand. They tasted amazing! Thanks for a great recipe that I’m sure will become a regular at our house

  52. tania

    love all your recipe you are awesome

  53. Doctor Who

    This Jenny – has not idea about how or what ingredients to use and what chemicals they contain. Everything can be made delicious by adding Sugar. Beware!!

  54. Helen Swiatkowski

    These are so good, I need to stop myself from eating too many.? Easy to make and ?. Thank you Jenny

  55. Sharon

    Wondering where I can find coconut that doesn’t contain propylene glycol? This is a known cancer causing solvent and it seems to be an added ingredient in recent years to flaked coconut. Also, can I substitute whole wheat flour in your pizza dough recipe? Thanks for your help!

    • Jenny

      Can you please send a link to the research that shows it’s a known cancer-causing solvent? If this is true, I am not aware. Thank you.

      • Sharon

        It was a book by scientist Hulda Clark, who later opened a clinic in Mexico so she could help cure people of cancer. Clark said that everyone with cancer tested positive for the solvent. It takes the liver 7 days to detoxify the solvent out of your body after you stop ingesting it. Good news though….I was able to find Bob’s Red Mill flaked coconut at my health food store, and it does not contain any harmful ingredients. Thanks!

        • Jenny

          Hulda Clark died from cancer herself and her claims were widely dismissed as unfounded and potentially fraudulent. There is no cure for cancer, only treatment that, thanks to continuing research, is more and more effective and saves many lives.

          I only disagree here because I don’t want to scare people with inaccurate claims about a commonly used additive found in many foods and cosmetics, even deodorant and toothpaste.

          • Carolyn

            Thank you for replying to these false claims. As a cancer nurse I see so much false information and we need to call it out!

      • Sharon

        Correction, Bobs Red Mill flaked coconut is unsweetened. Can I still use it? Perhaps I can mix some honey with it? What do you think?

    • ItsMeHB

      Get unsweetened coconut instead. It’s minus the sulfate preservatives, too. Bob’s Redmill makes both flaked & shredded. Also several organic brands out there.

  56. Christine

    Should the granola bars be chewy or crunchy?

  57. Christine

    On the granola bars.. do you have to roast almonds and the walnuts or whatever nuts you use ???

    • Jenny

      The ingredients list “toasted” nuts so yes, toasting nuts makes them taste better. You can see my “How To” blog category to see how to toast nuts.

  58. Alma

    I found them. Thanks Jenny!!


  59. Debra Flanagan

    I have looked all over your website and I love your recipes but can you please tell me what the mixture is that you smear in your pans instead of using Pam?

  60. Betty

    I am asking about your bread I don’t have that type of pan can I put it in one of my good round pans.

  61. Saffy

    I made these today..Delicious …only trouble they fall apart easily. .I put in freezer.Before I bag them individually. .

    I pressed really well before and right out of the oven..

    Love your videos. .I want them all..lol

    • Jenny

      Did you use a 9 x 9-inch pan?

      • Saffy

        No Jenny, I used 8×8..But I’m not complaining. My hubby and I both say it’s a Keeper. YUMMY..I WRAPPED individually in snack bags stored in refrigerator. .We are ready for more…Thank you..

  62. Ruch

    First off a big thank you for this excellent receipe . My husband and son loved the bars and they were super easy to make .

    My only concern is that they were not that crunchy and what I can do or change when I make it next time .

    And my son asked me if I can add peanut butter to the recipe and I am not sure if anyone had tried them .


    • Theresa

      I added 1/2 cup of peanut butter and 1/ 2 cup of chopped peanuts and 1/2 cup of mini milk chocolate. I pressed them down before baking, 20 minutes into baking, and when they got out of the oven. Perfect and delicious!!

  63. Nadia Huss

    My husband Joe and I will never eat any granola bars after making Jenny’s recipe. It is delicious, healthy and easy to make thank you it has become our daily dessert.

  64. Betty Flores

    I am tryung for the frist time is very easy to do my boys are going to love them

  65. Ryan

    Amazing recipe. Gave it to my trainer who agreed it was the best granola bar he’s ever eaten. Thank you, Jenny!

  66. iman

    thank you for this good recipe i love it

  67. Mike

    Made the granola bars without the coconut. They came fantastic !! Thanks !

  68. Geetha

    I made these three times , exactly as listed and they turned out delicious. Everyone in my family and my friends liked them. I will keep making them. Thank you so much for sharing the recipe!!! The instructions are also very clear.

  69. Yel

    I don’t like coconut. Is it a must to add?

    • Jenny

      I consider it part of the “glue” that holds the bars together.

    • Carolann

      I was wondering this myself, I don’t like coconut, can I use something like peanut butter instead?

  70. Eli

    Best recipe ever love it! I can’t thank you enough. I love all the recipes I tried 🙂

  71. Sue

    I’ve tried several different recipes for chewy granola bars and they’re either too soft/limp and don’t hold together or are too dry and crumble apart when cutting. This recipe works great! I made the recipe as described but I didn’t have a 9″ pan so I had to use my 8″ square pan instead. I added 5 minutes to the baking time to compensate and they turned out great! They’re nice and firm/chewy and don’t fall apart! My “extras” were: sunflower seeds, sliced almonds, chopped pecans and chopped dates. I pressed the mixture very firmly both before they were baked and right after they came out of the oven. After I made these, I threw out the other recipes that failed. These are awesome!! Thanks Jenny! 🙂

  72. Haritha reddy

    These bars r so yummy and my kids love them a lot.It is so simple too.
    Thank you for sharing .

  73. chefg-a

    Hello Jenny,

    I was looking for a simplified recipe for a kids baking class and I found exactly what I was looking for. I love the simplicity of the process and will use it for the class.

    I will come back and post the results on your page.

    Thank you!

    Chef Gail

  74. Brighteyes


    I want to thank you for giving me a base to start my granola bars with. I have tweaked it so it can fit my dietary needs. I am gluten and peanut free. I also make it low sugar so i use agave for my husband. I hope it comes out good. However, your base is the perfect recipe thank you easy and simple. I told my husband now i can eat what enjoy and it’s not processed truly wholesome. Be blessed thank you.

  75. Surya

    Thank you for the recepi, I’ll try to make it and maybe I’ll ask my son to sell it in his school, hope it can be his extra money. once again, thank you Jenny, God Bless you.

    • Jenny

      If you follow the recipe exactly I think people will like to buy them. Just wrap them tightly so they stay fresh. Let me know what happens.

  76. Susan

    I would like to know the calories for the granola bar. Thanks in advance.

    • Jenny

      I’m sorry but I do not keep track of calories in my cooking.

    • Bernie

      Download the URL to My Fitness Pal. If you cut into 12 approx 233 calories each but depends on the “extra’s you put in” On My Fitness Pal you can add your own substitutions and you will get the nutritional content. Good luck

  77. Carmen

    Hi Jenny,

    I will be making the granola bars tomorrow but the oil that I use for everything is cold pressed olive oil. Would that be OK to use?

    Thank you for your wonderful recipes.

    • Jenny

      The flavor of the oil may be a little strong for these bars. I would recommend a flavorless oil.

    • NormaLou

      I might try coconut oil.

  78. Aisha

    Hi Jenny

    Many thanks for sharing your recipes
    I just wanted to ask if we double the quntities of your recipe , by how much longer would you say we should leave in the oven for?

    • Jenny

      I would not recommend doubling this recipe. Granola bars can be tricky to hold together and I can’t guarantee they will turn out if you make any changes. In a 9 x 9-inch pan, a doubled mixture would be too thick and in a larger pan, it may be too thin.

  79. Jen G.

    Hi Jenny,
    Can steel cut oats be used instead? Also, should any additional add-ins (chocolate chips, pumpkin seeds, ) be mixed in after the granola has baked and cooled?

    Thanks! Looking forward to trying this recipe!

    • Jenny

      I believe you’re referring to granola and not the bars. I have only made granola with rolled oats but I have seen recipes that use steel cut oats. And yes, you would add dried fruit or chocolate chips after the granola is cooked. Seeds can be added before cooking.

      • Jen G.

        Thank you and yes, you’re right. I did mean the granola and not the bars. I realized my error after I saw your video clip of you holding your sliced bars. 😀 ooops…

  80. josy

    Hello jenny can i use grapeseed oil i like the taste but i dont know if the make any different or it only the taste i also have organic unsweetened flake coconut or it has to be sweet help please

    • Jenny

      Granola bars can be tricky to hold together without crumbling so I can only guarantee my recipe if you don’t make any changes, even the size of the pan. If you make changes and it doesn’t work, I suggest you use my recipe exactly as written or you could look for a different (proven) recipe that uses the ingredients you like. Good luck!

  81. Purvee

    Can I use maple syrup instead of honey? Because I just read the article that honey gets purified and leave toxicity once it gets heated! Have you tried with maple syrup?
    Have a good weekend!
    Stay Blessed

    • Jenny

      I have never made them with maple syrup.

    • Jenny Can Cook

      I finally tried making these granola bars with maple syrup and they did not turn out.

      • ItsMeHB

        My guess is that’s probably due to the difference in viscosity; since maple syrup is much thinner than honey & maple syrup seems to also have a faster burn time ( super high sugar content). I used brown rice syrup, which worked great! I think agave would be similar, as they both have about the same thickness (and sweetness) as honey.

  82. Aggie

    225 degrees…..Is that Celsius or Fahrenheit? It makes all the difference.
    In the UK, many of us cook with gas – so we have to convert.

    • Jenny

      Please look at the recipe. It indicates the oven temperature of 325° F. There is also a metric conversion chart in my blog.

  83. Laura M.

    I would like to know if instead of canola or olive oil can I use
    coconut oil? I’m looking forward making this. Thank You. Blessings.

    • Jenny

      I have never made them with coconut oil. I guess you would have to try or scroll through the comments to see if anyone has used it.

      • Laura M.

        Hi, Jenny I made the granola bars, I used coconut oil same quantity as in the recipe calls for the canola oil. . Superb taste. they held up did not crumble when I cut them into bars I used parchment paper and rolled them in it and place them in a cookie jar. Love this recipe. Will make them again. Thank you Laura M.

        • Brighteyes

          Thank you Laura I am going to make them tonight and coconut oil and coconut sugar is what i am going to use. I hope they come out good .

      • Theresa

        Yes I use coconut oil. Works great!

  84. Rebecca

    Jenny these granola bars are amazing! We have started a new healthy eating regimen since the new year and hubby was craving something sweet. These did the trick. My first try came out perfect.

    My question…can I add peanut butter to these? I am sure it would change the composition but could I make up for it with more oats, less honey, etc? Would love to hear your thoughts.

    Thank you!

    • Jenny

      I have never used peanut butter so you would have to try it. It seems to me they would not be as crunchy as they are now, even if you add more oats. Please let us know if you try.

      • Rebecca

        I did try it and they came out a little harder than I would have liked. Not really crunchy just harder. However, hubby won’t let me ever throw anything away. I sealed each one in a Ziploc snack sized bag and left them on the counter. Everyday I put one of the peanut butter and chocolate chip and one of the others I made (Craisins and pecans) and after about 10 days the peanut butter became crunchy like the others. I have no idea why. He said they weren’t stale. This time I will try baking them for a shorter time. I am working on them now.

        • Jenny

          If you used peanut butter, it doesn’t sound like my recipe. I make these granola bars every week and if you follow the recipe exactly, including the size of the pan & baking time, they will be just right, and not hard at all.

        • Theresa

          I used crunchy peanut butter. Works great!

  85. Frances

    Dear Jenny,
    I was serching for a different granola bars other than the ” honey+PB+toasted oats” which I used to make. So, I found your recipe…..but hesitated to try….1/3cup of oil?? …….. OK, as long as I can use good oil (which I did use light olive oil) and use 1/2 cup chopped cherries +1/2 cup almonds+ 1/8 cup walnuts+ 1/8 cup dark chocolate chips (no coconut)….I love them very much!!!! Yeah, press them firmly before AND AFTER baking, cool down for 30 minutes, and use a sharp knife to cut. They turned out just look like store bought, but tasted much, much, much better (fresh, not too sweet, not too chewy or hard, but just fine☺)….. I am like Goldilock, a very picky girl. I highly recommend this recipe, and of course, I will keep making them too.
    Thank you, Jenny.

  86. patricia

    Do I need brown sugar? Can I make them without the brown sugar?

    • Jenny

      The biggest problem people have with granola bars is that they crumble. Every ingredient in my recipe works together as the “glue” to hold them together, including brown sugar. I can only guarantee my recipes when they are followed exactly, so you might be better off to look for a different recipe that does not use brown sugar.

    • Joann

      I left out the brown sugar and it did not stick together but I used it as granola and sprinkled it on my yogurt. I felt the honey to be sweet enough and used coconut oil. Very, very good. Much better than store bought.

  87. Brenda

    made these twice DELICIOUS FLAVOR –2 problems….difficult time filling pan (parchment paper kept folding over ) so I folded paper over edge of pan and help it down with wooden clothes pins….worked great….also, the granola bars came out great. but, they were a little to gooey/soft…they did not have that crunch that you had when you bit into it….did I over stir them to get everything moist….
    how do you store them….frig or room temp…
    also, how long will they last stored….these are a lot for just me…

    • Jenny

      I don’t think you can over-stir the mixture but maybe you could try baking an extra 2-3 minutes. I store my granola bars individually (air-tight) in the little mini zip lock snack bags and I keep them refrigerated. By the way, keeping them refrigerated will probably make them more crispy too. I’ve kept them as long as three weeks.

  88. Vic Farol

    Have you tried toasting the oatmeal first? I have WHOLE ROLLED OATS do you think it’ll work?

    • Jenny

      I have never toasted the oats first. It seems like extra work when they will be toasting in the oven while baking. (I’m always trying to avoid extra steps). And I’m not sure what whole rolled oats are but you might be able to answer your own question by googling photos of rolled oats and see if they look like yours.

  89. Karen

    Can I use aluminum foil instead of parchment paper?

    • Jenny

      I tried it and it stuck but I’m not sure if I greased it. Maybe if you greased it.

      • Karen

        Thank you for your quick response and this amazingly awesome recipe. My family loved them. By the way, I tried using aluminium foil and it worked. I just had to grease it as you mentioned.

  90. Nan

    Jenny, I don’t have a 9×9 pan. I have 8×8 dark pan and a 8×8 glass. If necessary, I will but an 9×9. Will 8×8 work? If so, which is best, glass or dark pan? Thank You

    • Jenny

      Granola bars can be tricky, mostly to keep them from crumbling, so I would only use a 9 x 9-inch pan. And if you’re going to buy one, I would not recommend glass or dark metal. You’ll likely get the best results with a light colored pan (I use Williams-Sonoma Goldtouch pans).

      • Nan

        Jenny, Thank you for your reply. I will not make the Granola Bars in the 8×8 and will buy an 9×9. The WIllliam Sonoma pan you spoke about is made by USA Pans for William Sonoma. Most of my bakeware is USA Pans and can be purchased at Bed Bath and Beyond. Have a nice weekend.

      • Theresa

        I always use the dark metal and have no problems.

  91. Joyce

    I made the bars again and paid close attention to the measurements &I they came out beautiful. Thanks again for the advice u gave me from I last comment.

  92. Joyce

    I made the bars this morning &I they stayed in bars. But mine were to dark & thinner than urs. I did use a 9/9 pan but I pressed them in the pan after baking & they were thin & a little dry thanks

    • Jenny

      If the bars were dark and a little dry, it could be they were baked too long or too hot, or maybe in a dark colored pan. If they were thin that could only happen with using different or less ingredients. If you used quick oats or less of any ingredients that could make them thin. I make these bars twice a month and in a 9 x 9-inch pan, with no changes in the ingredients, they will not come out thin, even if you press them after baking. I hope you’ll make them again and let me know how they turn out.

  93. Tori

    Does the oven matter? I don’t have a middle rack, it’s only top and bottom and its gas. When I attempt to cook the granola bar, the top always comes out white-looking. It looks the way it did before I put it in the oven to bake it and the bottom is very sticky but the bars don’t stay together. Mine looked similar to how yours looked but like I said they were lighter so I’m guessing the oven has something to do with it.

    • Jenny

      The oven does matter and I have never heard of an oven with no middle rack. It’s really the only rack that matters for almost all cooking and baking. The heat needs to circulate evenly around the pan for things to cook properly so unless you can find a way to fashion a rack in the center it’s going to be difficult. All I can suggest is to try to borrow a friend’s oven (a pan of granola bars is easily transportable) or try a recipe for “no-bake” granola bars.

  94. George

    Could I substitute with normal coconut?
    And is it that necessary?
    Thanks, they look beautiful

    • Jenny

      I’m not sure what you mean by “normal” but if you mean shredded but unsweetened, that is usually dryer than the sweetened kind available in bags and I count on the moisture and stickiness of the sweetened coconut to help hold the bars together. If not, please explain what you mean by normal. It’s a combination of the sticky coconut, moist brown sugar, and honey that keeps these bars from crumbling.

      • Amy

        I make these granola bars every week, Jenny. Thank you for this great recipe! I use unsweetened coconut, and they come out great every time. 🙂

  95. OMG Jennny! J.I.M.P!

    These are sooo good. I made 4 batches yesterday and we’ve almost finished them today. We’ve been clipping half the day and so the team is hungry and we needed healty snacks to get us through the last hours so we can reach our pound limit. OH MY GAWD these are good … I had to eat two at once just a minute ago because I couldn’t get enough of the flavor. We, of course used all organic ingredients, coconut oil, and threw in a bit of quinoa just to make the protein balance work out, but they were AWESOMENESS in a bar. Thank you, I wish I could hug you.

  96. kathy

    omg Jenny made these 4x..cant get enough of them…delicious!!
    Thanks for your great recipes!!

  97. Grea

    Loved them!

  98. Marg

    Just made these delicious!!!

  99. Annette

    Hi from Australia Jenny just made your granola bars and they are awesome
    we call them Muslie Bars here thanks i will use this recipe often.

  100. Judy

    Thank you for sharing! I have made it non stop since I found your recipe. It is so easy to make and so healthy as well.

  101. Dee

    I only have quick oats and am in Africa where I can`t get the rolled oats. But I SO want to try these!! What can I add to offset the use of quick rather than rolled oats?

    • Jenny

      I wish I knew. I tried making them with quick oats and they crumbled too much. You might be better to search for a recipe that uses quick oats. The “glue” that hold mine together is as combination of oil, honey, & coconut but I’m not sure increasing any of those would help. If you really want this recipe, I would try it with quick oats and make sure you press down really well before baking. Try using a spatula which you press all over using lots of pressure. But also do this: About 10 minutes after they’re done, use the spatula again and press down very firmly all over. And be sure to cool COMPLETELY before cutting. I hope this helps.

      • Theresa

        I press three times, before during and after. No problem keeping them together.

  102. Kajol

    Hi Jenny.
    Love your receipies and your funny comments. I have a que about honey used in the granola bars. Could I use molasses instead? Thanks for easy recipes.

    • Jenny

      You could use molasses but it would give them a much stronger flavor, possibly overpowering the other nice flavors.

  103. palakh jain

    hello, thank you for the recipe. i dont use honey. so could i use inverted glucose? and could i omit the coconut and add rice crispies? please revert as soon as possible. im also looking for a healthier alternate too. 🙂

    • Jenny

      If inverted glucose has the same sticky consistency as honey it would probably work, but it could also make the bars sweeter. Adding rice crispies, which are dry, might make the bars fall apart. The most common complaint cooks have about granola bars is that they fall apart so something has to hold the mixture together. The stickiness of honey and coconut is why my bars always stay together. It’s hard for me to advise you since I have only made mine one way. There are some recipes online made with rice crispies you might like. Here is one I found: http://thepioneerwoman.com/cooking/2012/09/granola-bars/

  104. Adam

    Thank you Jenny its hard not cutting into them when they first come out of the oven just made these they were GREAT

  105. madelyn

    Hello! Made these granola bars yesterday and we all loved it, even my 3 year old is telling me she likes them a lot. Thanks for all your great recipes Jenny!

  106. jan

    Hello! I just discovered your blog and I love it. Thank you for sharing these recipes. By the way can I use less oil for the granola bars? What is it for anyway? 🙂 thanks!

    • Jenny

      Besides adding chewiness, I think the oil helps to hold the granola bars together so I’m not sure about using less.

  107. Khanh

    My kids love this crispy and tasty granola bar. they said i don’t want to buy from store any more. They shared with their friends. All asked me to make it again. Here i am making it and for sure my kids can’t wait to have it when they get home from school today. thx Jenny ! this is the best so far i can found. oh! i use different type of coconut (organic dry flakes without sugar) yummy . by the way, my baking time longer than 30 minutes. i think about 40-50 minutes for my oven with 325 F degree.

  108. Sofia

    This is such a good recipe 🙂 thanks you so much it work perfectly.

  109. Bob

    Jenny, I’ve made these bars several times but when I cut them you have to hold them with two hards because it falls apart. What I’m I doing wrong? They taste great but fall apart. Help please

    • Jenny

      I just made the granola bars last week and they always hold together for me. A couple of thoughts: 1) I assume you have not made any changes to the recipe. 2) Put even more pressure on them before baking. I now use a spatula and with the pan on the seat of a chair, I press a flat spatula all over while bending over and using my body weight to press down. Do this several times over the mixture, not just once around. 3) After baking, let the pan rest 10 minutes and press down hard again using the spatula. 4) Make sure you let the bars cool COMPLETELY in the pan. 5) Make sure you lift them out of the pan using the edges of the paper and not a spatula. 6) I store mine individually with each bar in a mini snack bag, air removed, in the fridge. I hope any of that helps.

  110. Lexi Vasquez

    I am allergic to coconut do i have to use it in the bars or can i use something else

    • Jenny

      I believe you can just eliminate the coconut but if they don’t stick together quite as well you could add an equal amount (1/4 cup) of peanut butter, chopped dates, or raisins, all of which have a sticky property like coconut.

  111. Luiz Carlos

    Oi Jenny. Sou do Brasil (Moro em Recife PE). Estou a pesquisar por muitas receitas barras de cereais e encontrei a sua receita. Me parece simples e ótima ! Vou fazer para testar. Parabéns ! Bye Vou curtir seu facebook.

  112. Rupinder

    Can we use aluminium foil instead of parchment paper ? I hope it doesn’t get burnt in baking..

    • Jenny

      I would not use aluminum foil as it sticks too much. Parchment paper will not burn in the oven.

      • Rupinder

        Hi jenny, thank u for d reply. I tried finding parchment paper but cudnt get it in any of d stores nearby,hence will try with foil n let u know d outcome 🙂

        • Shirnett

          I make granola in Jamaica and one of the trick to binding is to soak the raisins/craberries helps to stick to the oats. If ur in USA Dollar Stores sell parchment paper as well as Sammy and Costco.

          I also add molasses to the honey but very limited amount because taste matters

  113. Thao

    Hi Jenny,
    I just tried your recipe today and they came out wonderful. I added orange zests to the mix and the whole thing just became so flavorful and fragrant. Thank you again for the recipe! 🙂

  114. Stephanie

    Hi Jenny,
    is it possible to substitute maple syrup for honey in this recipe? Thanks 🙂

    • Jenny

      I think maple syrup would work. My only concern would be that the bars don’t hold together as well since maple syrup is not as sticky as honey. So make sure you press really hard, taking a minute to do it, before baking. Please let me know how they turn out so I can include it in my recipe. (the worst that could happen is you’d have a tasty granola cereal!)

      • Stephanie

        Yeah it did turn out to be some very tasty granola cereal, guess maple syrup just doesn’t stick that well!

  115. Amy

    Hi there
    I want to try your granola bar recipe but i don’t have
    A 9” x 9” pan. What pan size can i use instead because i don’t want them to be super thin or fall apart.

    • Jenny

      If you have a 13 by 9″ pan, I would try doubling the recipe and use the larger pan. Let me know if that works.

      • Amy

        Would it be ok to freeze the mix instead of baking it?

        • Jenny

          That’s a good question. I see a lot of no-bake granola bar recipes but most of them heat the liquids first, and most of them refrigerate rather than freeze. I have to believe they would not stay together like a baked one but you could certainly try it. The worst case would be they are crumbly but then you could still bake them. Let me know if you try it.

  116. Tope

    Is it compulsory for me to use flaked sweetened coconut? Do you have any idea where I can get that in Malaysia? What is the function of the brown sugar? Can I replace it with glucose syrup? I look forward to hearing from you.


    • Jenny

      You might be able to purchase sweetened flaked coconut online. The standard brand here is Baker’s. Both the coconut and the brown sugar have “sticky” qualities that help to hold the granola bars together so it’s hard to say how firm they would be without either one. Also, both the brown sugar and the coconut add much of the flavor to the bars. I don’t think you would have success replacing the brown sugar with glucose syrup because the bars might be too soft. It’s hard to say since I have only done my granola bars my own way so this is the best answer I can give.

  117. Hannah

    Hey Jenny,
    I want to try your recipe. I went to store and got the ingredients but I forgot shredded coconut, Is that required when making gronala bars? I have coconut milk at home, can I use that as a substitute? Please, please let me know because I would love to try to make these at home. Thanks much!

    • Jenny

      The coconut has two jobs in these granola bars. One is flavor and it really adds a lot to the bars and the other is stability. Because flaked coconut is sticky, it’s part of the “glue” that holds them together. I would definitely not use coconut milk and if you make them without coconut, they may not hold together quite as well. I can’t say for sure because I always use coconut but they may taste okay without it but they may be a little crumbly.

  118. Jerry Scott

    I’m going to try you granola bars. Do you have the nutritional value for the granola bars. I probably can figure it out, but if you already have them, it would be appreciated.

    • Jenny

      I’m sorry but I don’t have the nutritional breakdown.

  119. Domna

    Hi Jenny!
    I just watced your video and it seems really easy!I have ,though, a question and I will be really thankful if you could answer it.
    So, I am from Greece so I think it’s a little difficult to find canola oil! Can I use olive oil instead of canola oil?

    • Jenny

      Yes. If you notice, my printable recipes says canola or olive oil. (at the time I made the video I was using canola oil so I can’t change the video but I now use olive oil for much of my baking.)

      • Domna

        Ok! Thank you!! And another thing too…Does it matter If I don’t add the flaked sweetened coconut??

        • Jenny

          I think the coconut may be part of the “glue” that holds the bars together so well so I’m not sure what will happen without it. I might be okay but the worst that would happen is they come apart… and then you’ll have granola!

  120. Granola Bars

    Hi Jenny! I tried this recipe, the taste was awesome but it did not hold together as a bar like in your video. I’m not sure why, I pressed firmly and I even left it a little longer in the oven. It ended up being in pieces. Why did that happen?

    • Jenny

      I have a couple of thoughts. First, make sure you watch my video because maybe you’re doing something a little differently. The two ingredients that are the “glue” that hold the bars together are the coconut and honey. Make sure to use Baker’s Brand sweetened flaked coconut because it has more moisture than other brands. And did you use a regular clear honey that flows like the one in the video? Did you take time to press the batter down hard, preferably for about a minute? And did you cool the bars COMPLETELY before cutting? If all those are a “yes,” please let me know and I will try to get to the bottom of this. In fact, I will make some tomorrow and see if I can figure it out because it’s important to me that my recipes work for everyone.

      • Granola Bars

        Hi Jenny,

        Thanks for your response. I will buy the coconut flakes you mentioned since mine was the target market pantry brand. The only thing I can recall is since I did not have the 9 X 9 square pan, I used a 13 x 10, perhaps the bigger pan caused it to spread out more and not thicken into bars, perhaps that was the problem? Or something else?

        • Jenny

          I definitely think the larger pan size was the problem. Your finished product would have been much thinner and I would expect that the bars would have been too thin to hold together. I really appreciate you figuring this out and taking time to reply because now my confidence is restored.

  121. Mika

    Nice recipe! Can I use peanut butter instead of honey? Thanks

    • Jenny

      I’m not sure that peanut butter could replace the honey. The stickiness of the honey (which has no fat) helps to hold the bars together and peanut butter has a lot of fat so it could do just the opposite. My guess is that it would not work. You could probably add some peanut butter but keep the honey. You might have better success with a different recipe for “peanut butter granola bars” – I see quite a few of those online. Good luck!

  122. Jenny

    I just made them today with a one-cup mixture of toasted almonds & walnuts, roasted peanuts & pistachios, with raisins and chocolate chips. They were awesome!!

  123. Sarah

    I’m so gonna make them!!!

  124. Khabirah

    Jenny, I am a newbee when it comes to baking and I have recently tried your granola recipe and it was delicious. I was skeptical because I don’t like maple syrup…it just tastes too sweet to me, but it was just right for the recipe. I even bought flax seeds to try the recipe with that next time. I just looked at your video for the granola bars and I’m going to try that next. Wish me luck!

    • Jenny

      I think you’ll find the granola bars pretty easy to do – good luck!

      • khabirah

        Hi Jenny. I know its been a while since my last post to this recipe, but I have tried it and I had a similar problem that the bars did not stick together. I made them several times, but they still did not work. I thought I was following everything to the t, but maybe not. Do you know if there’s another brand other than bakers for the flaked coconut because I am concerned about the preservative. So maybe because I am using the Trader Joe’s brand which has a moisture packet inside, that makes the difference in the texture of the bars. Any advice?

        • Jenny

          I don’ t think coconut is the problem since a lot of bars don’t even have coconut. If you’re using a 9×9 pan my only suggestion is to press them down harder. Try putting the pan on the seat of a chair so you can put all your body weight into the pressing a and use a spatula which you press into the mixture. Also, you can press them down again after baking. Let them cool about 10 minutes and press them down firmly while they are still warm (using the spatula) then make sure you cool them COMPLETELY before cutting. I hope that helps.

  125. Tito R.

    Great recipe, I am a big guy and love doing this recipe, I pour lots of ingredients, they are always great!

  126. Josh


  127. michiko138

    I made these bars yesterday. It was my first time making granola bars. They taste great! Not too sweet but just right. Slightly crunchy on the outside too. Thank you for sharing this healthy and easy recipe.

  128. hudaa1994

    I BLAME you for this!!!!!!!!!!!! I make those… and now look what happened? I CANT STOP EATING THEM! they’re so good!

  129. Beverly P.

    Just tried your granola bars. They are delicious! I put walnuts, dried cranberries, sunflower seeds, and peanuts. It will be fun experimenting with different extras. Thanks!

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