Homemade Granola Bars

I’ve been trying to save money on groceries, and my husband pointed out that we spend a lot on ‘snacks’ for the kids. I decided to try and make some snacks instead of paying high prices for pre-packaged ones, and in the process I found this WONDERFUL granola bar recipe at Raising Olives. I adjusted it to fit our likings, and it turned out great!



  • 2 cups rolled oats
  • 3/4 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1 cup whole wheat flour
  • 1/4 cup white chocolate chips (Optional: any Dried Fruit, Raisins, Craisins, Nuts, Chocolate Chips, Coconut Flakes, have fun with this!)
  • 3/4 teaspoon salt
  • 1/2 cup honey
  • 1 egg, beaten
  • 1/2 cup coconut oil (Melted! I microwave about 30 seconds until liquid, this makes it MUCH easier to work with!)
  • 2 teaspoons vanilla extract

STEP 1: Preheat oven to 350. Grease a 9×13 baking dish.

STEP 2: Mix together dry ingredients, then make a well in the center and add the honey, beaten egg, melted coconut oil, and vanilla extract. Mix well. Pat the mixture evenly into the baking dish.

STEP 3: Bake for 30-35 minutes or until the edges are beginning to turn golden. (I did 30 because we like them softer.) Cool for 5 minutes and then cut into bars and remove from dish WHILE STILL WARM. Otherwise, you’ll have to chip it out with a chisel. But then I suppose you could use crumbled pieces for ice cream topping. So, if that’s your goal, go ahead and let it cool as long as you wish. ;o)


STEP 3: Eat one before calling in the crew, well, unless you don’t want any that is. Then make another batch.

Some substitutions: You can substitute olive or peanut oil, but I HIGHLY recommend the coconut, it provides great flavor! It’s found in the oil section of the baking isle.

Notes: I’ve never worked with coconut oil before, so I was surprised to see it. Just so you’re not surprised, this is what it looks like:


Yep, its a solid much like lard, only healthy :0) It’s important to melt this or it will be VERY hard to mix into your granola bars.

This recipe turned out so well, I’d suggest making a double batch! I keep the bars in a sealed Tupperware container which helps keep them softer.

Hope you enjoy them!


  1. Ooh, I haven't tried coconut oil! Sounds delish!We started making our own granola bars when we went gluten-free, and I'm never going back! The kids love them.

  2. sounds tasty. I'll have to try them!

  3. I know several people who make these and love them. I need to try it one of these days. Snacks are expensive.

  4. They look easier than I thought. woo hoo. FUN & YUMMY!

  5. I haven't ever uses coconut oil, can someone tell me if they make the granola bars taste like coconut? My husband is not a fan of coconut. Thanks for your blog! I will be starting my first year of homeschooling and am getting a ton of great ideas from here!

  6. Coconut oil is amazing in the bath tub (if you like baths). I add a couple of tablespoons to the running hot water and rub it all over. pat yourself dry when you get out and rub the excess off. I couldn't keep my hands off of myself…haha. thanks for the recipe, i've been looking for a good granola bar recipe that doesn't fall apart.

  7. The McDowells: Yes, it does add a SLIGHT coconut flavor, it's not lot though so you could try it and see. If nothing else you'll love it and eat the entire pan yourself, not that I've done that, I'm just sayin'…

  8. Yum, I was just thinking it was time to make something good to eat. Coconut oil is good in pancakes too, if you make yours from scratch. Same thing though, be sure to melt it or you'll just have chunks of it floating around the batter. It keeps the pancakes from sticking to the pan, and tastes yummy (though not over the top coconutty)

  9. I'm so excited that you posted this recipe. I was just looking for a good one. I need more snack ideas and this is perfect. thanks 🙂

  10. I've been making these for my family as well and we all LOVE them!I've also been using Coconut Oil on my face/body for about 6 months now after reading about how good it is for your skin. So, it has become my moisturizer. 🙂 It has also proven to be GREAT with our girls' eczema.I don't think I've ever commented before; however, since I am now I want to take the opportunity to say THANK YOU for all of your hard work and your generous heart!! I will begin homeschooling our 3 girls (5 yrs. old and twin 4 yr. olds) next year and I LOVE your ideas!! Anyway, THANK YOU! 🙂

  11. FYI- coconut oil is solid at room temp or colder, but becomes liquid when it starts to get a little warm. We don't have air-conditioning in our home and in the summer, my jar of coconut oil is no longer solid. Just thought I would point that out in case you try to take the lid off your opaque container without realizing that it may not be solid anymore! 🙂

  12. Hi! I was a little shocked about the coconut oil being touted as healthy. (I am a Registered Dietitian now serving missionaries who retreat to Portugal–I feel a little out of the loop of what is "in" in America.) I always considered it bad because of its extremely high saturated fat content (raises LDL cholesterol). After reading through many opinions and research on the internet, I see how it has come back into good standing. I did read that it retains the anti-heart health properties if it is hydrogenated, which usually means solid. Not sure if you can buy the "oil" in a liquid form? Sounds like that would be the best option if it is available to you.Thanks for letting me ramble. I am also very thankful for the work you generously share with us!

  13. Thanks so much for this recipe!! I will have to try it!

  14. looks good! we love coconut oil around here. It's been given a bad rap but if you read the studies it shows it's not as bad as once believed.

  15. Thanks for the recipe suggestion, I made a batch today without the egg (allergies here) and it is yummy.

  16. Coconut oil is the only type of oil we use in our home (well, except olive oil) I use it in place of oil for all recipes. Personally though, I would never put it in the microwave. It's too good of stuff to kill in the microwave, I heat it on the stove in a pot. Also, virgin coconut oil is best. AND one more thing 🙂 you can buy it in bulk since it can get pricey buying it jar by jar. I like this place…;=coconut+oil

  17. Yep, I made these and yep, they were yum!!!! We had them on our 8 hour road trip to Grandma's house and both my kids and my parents loved them. I can't say that my version was super healthy because I threw in chocolate chips and butterscotch chips, but I also put in some hemp seed, sunflower seed and next time I'll add some flax. So filling. I'd eat one for lunch and call it good! So they will last a lot longer than the store bought granola bars which my kids can gobble up a box in a day! These home made ones fill them right up and I still have some for tomorrow. Love the recipe. Thanks for sharing.

  18. Anonymous says:

    We tried the recipe and LOVED it! We added wheat germ to the recipe. I love how you can mix it up and make different kinds, we added the chocolate chips, next batch I want to do with dried cranberries and white chocolate chips. Thanks!

  19. Wow, these are amazing! Thank you! I just found my way to your blog yesterday and tried this these evening. I will never buy another packaged granola bar again!And for anyone worried about the coconut oil, I do not like coconut but LOVED these!

  20. Erica, this is just what I was looking for – thanks so much!I followed the link to Raising Olives, and she does mention substituting olive oil for Coconut oil…think we'll try it that way. For now, at least. =)

  21. Hi Erica, can't wait to try these! I love homemade granola bars! Quick Question: do you measure the coconut oil before or after liquefying?

  22. Here's another recipe we LOVE!Brazil Nut BarsGrapeseed oil1 ½ c whole Brazil nuts½ c hulled raw pumpkin seeds (pepitas)½ c sliced almonds½ c hulled raw sunflower seeds½ c ground flaxseeds1/3 c dried organic cranberries1 tsp ground cinnamon1 ½ c high-fiber, low-sugar sprouted grain cereal (Ezekiel 4:9 is good)¾ c honey1 cup natural peanut butter (or almond or cashew)Lightly coat a 9×13” pan with grapeseed oil – set aside.In the bowl of a food processor, pulse the brazil nuts until they are a fine powder. Transfer to a large bowl. Add everything above through the cereal. In a saucepan, heat the honey and peanut butter on medium high until very hot and bubbling, about 3 mins. Pour over the mixture in the bowl and mix well with a wooden spoon. Immediately, press mixture firmly into baking pan and let cool in the fridge. Cut into 16 pieces and wrap each bar in wax paper and store in freezer.PS I add white chocolate chips to these and they are so yummy!

  23. LISA: I measure it as a solid, then melt it.

  24. Jennifer Champion says:

    ohhhh, these were so yummy!!!!! So much so that they just don't last very long! haha We homeschool as well, and I am always looking for fun stuff to make together. Thanks for the great recipes! Made the pork roast the other night, and it was a great hit too! Thanks for all your recipes. Feel free to add more…….HINT HINT

  25. Jessie Speck says:

    I appreciate this recipe, AND the fact that you warned us what coconut oil looks like! I’m loving your sense of humor in this post, and am looking forward to this recipe! Thanks:).

  26. Karolena says:

    These look yummy! I just started reading your blog and saw this recipe on your August calendar/menu. We love granola bars but prefer chewy – I’m guessing these are crunchy? Any ideas on making chewy granola bars?

    • Karolena,
      Actually they’re chewy! Just don’t overcook and you’ll be fine. Also store them in an airtight Tupperware container or Ziploc bag to help keep them soft.

  27. Hi Erica,

    Would canola oil or butter be an acceptable substitute for the coconut oil?

  28. We just trie these and they are a HUGE hit with all the kids!! I used butterscoth chips and it gave them a little caramel flavor. It was a great snack on our first cool day of the season. Thanks Erica!!

  29. Stephanie says:

    My mom taught me a trick and I’m sure it will work here to add a slice of bread to your tupperware. It keeps the food softer. it works well with a bag of brown sugar, and homemade cookies. just toss it in there it will become stale in a matter of a day but it will help? moms know everything.

  30. I’m dying to try these and I’ve already gone out and bought the coconut oil. But I’m confused about whether or not they harden once they’re cool. I noticed you said something about I chisel? Is that just if you let it cool in the pan or do the cut up granola bars harden like that too? Thanks in advance!

  31. I lost this recipe in our move and I was sooooo upset!! My kids and family LOVE these!!! I honestly couldn’t remember when I found the recipe because it was a while ago, and I’m SOOOOO thankful I found it!! These are great!!!

  32. Confessions of a Homeschooler – What brand of coconut oil do you recommend?

  33. Amanda Burt says:

    I plan on making some of these today. They sound great! One quick question. Are they freezer friendly? If so, I plan on making a double batch. Thank you for this recipe and all that you do. I have been following you daily for 2 yrs now and just love love love your site.

  34. darlene in NH says:

    Considering the cost of the ingredients, are these homemade granola bars really less expensive than store-bought? They sure are better tasting and healthier:-)

  35. Yum! This is the best, easiest granola bar recipe I’ve found! I melted in some peanut butter with the oil for some added protein. Thanks!

  36. How long are the granola bars good if they are kept in a tupperware container?

  37. We love these granola bars and make them a few times a month. The granola bars last at least a week in a Tupperware and then by that point they have all been eaten at our house.

  38. Awesome bars!!! We all love it!!! tnx, Erica!!!

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  40. k.b. sutton says:

    Parchment paper sprayed with veg oil is essential to getting the bars out easily.

    Also, I use my large baking sheet to place the loose granola, cover it with plastic wrap and roll it down firmly with a rolling pin before baking. Incidentally, the rolling pin just fits inside the width of the pan!

    I also discovered that I can line a bread pan with margarine wrappers, (margarine side up) for doing quick breads like zucchini or banana bread! Worked briliiantly! (Necessity being the mother of invention, having run out of spray and parchment without knowing before starting!) Yay!

    Great website, Erica; look forward to every post!

    BTW, when do you do your shopping for the week/month? What’s your list look like? Do you do a marathon cooking day and make multiple freezer entrees? Are you doing lessons on cooking with the kids? Can you do a post about these things?!

    Blessings this year, K.B. from Butler, PA

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