Homemade Granola Bars
These choc chip homemade granola bars are the perfect grab-and-go snack for busy families. Made with simple pantry staples, they’re sweetened naturally with maple syrup and brown sugar and packed with wholesome oats for long-lasting energy. A great bake for lunchboxes, after-school snacks, or a satisfying treat for parents too.
Why This Recipe
- Simple pantry ingredients – no fancy or hard-to-find items.
- Easy to customise – swap in your favourite mix-ins like dried fruit or seeds.
- Soft and chewy texture – perfect for older kids and adults who love a homemade snack.
- Freezer-friendly – bake a batch and stash extras for busy weeks.
Ingredients You Will Need
Ingredient Notes, Substitutes, & Allergy Swaps
- Oats: Use standard rolled oats for a chewy texture. Quick oats will make them softer, while steel-cut oats don’t work well here.
- Butter: Swap for melted coconut oil or a dairy-free butter alternative to make these dairy-free.
- Maple syrup: You can use honey instead (for kids over 12 months) or golden syrup if that’s what you have.
- Flour: Standard all-purpose (plain) flour gives structure. A 1:1 gluten-free flour blend can be used if needed.
- Chocolate chips: Use mini chocolate chips for even distribution, or swap for chopped dried fruit (raisins, cranberries) for a less sweet option.
Homemade Granola Bars and Illustrated Step By Step Guide
Below are illustrated step-by-step instructions to make my Homemade Granola Bar recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: In a large heatproof bowl, combine the melted butter, maple syrup, vanilla and brown sugar.
I melt the butter in the microwave, but alternatively you could do it in a pot on the stove top.
Whisk in the egg.
At this stage, the mixture will look glossy and smooth — the perfect base for chewy granola bars.
Step two: Stir in the rolled oats, flour, and most of the chocolate chips.
The mix should look thick, sticky, and delicious — like cookie dough with oats.
Step three: Line an 8x8 inch (20x20 cm) square baking tin with parchment paper, leaving some overhang for easy lifting later.
Tip the mixture into the tin and press it down very firmly with a spatula to create an even, compact layer.
Step four: If you like, sprinkle a few extra chocolate chips over the top for that bakery-style look.
Gently press them in so they stick as the bars bake.
Bake in a preheated oven at 350°F (180°C) for 22–25 minutes.
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Step five:
The edges should turn golden brown and pull slightly away from the sides of the tin.
This step gives you that chewy-on-the-inside, crisp-on-the-edges texture.
Step six: Let the baked slab cool completely in the tin before slicing — this helps the bars firm up and hold together.
For neat edges, pop the tray in the fridge for 20 minutes before cutting.
Slice into bars or squares and store in an airtight container.
Top Tips
Here is how you can make these Chocolate Chip Granola Bars perfectly every time!
- Press the mixture down firmly — it’s key to getting chewy, cohesive bars.
- For softer bars, reduce baking time slightly; for crispier edges, bake a minute or two longer.
- Instead of bars, you can also cut these into squares for a smaller portion size.
- Slice once completely cool or chilled for the neatest bars.
- These bars store well in an airtight container at room temperature for up to 5 days or can be frozen for up to 3 months.
- Try customising with seeds, chopped nuts, or dried fruit for extra variety.
How to Make This Recipe Suitable For Baby Led Weaning
These granola bars are best suited to older children due to their chewy texture and inclusion of chocolate chips, which may be too firm for babies and new eaters.
For babies and younger toddlers, try one of these softer, baby-led weaning alternatives instead:
- Soft Apple Pie Oat Bars– a gently spiced, soft finger food.
- Porridge Fingers– easy, mess-free first foods made from oats and milk.
Homemade Granola Bars
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Ingredients
- ½ cup butter melted (1 stick, 125 grams)
- ¼ cup brown sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla
- 1 egg
- ½ cup all purpose flour (plain flour)
- 2 cups rolled oats
- ¾ cup chocolate chips
Instructions
- In a large bowl, whisk together the melted butter, brown sugar, maple syrup, and vanilla until smooth.
- Add the egg and whisk again.
- Stir in the flour, rolled oats, and a pinch of salt (if using) until combined. The mixture should be sticky.
- Fold in the mini chocolate chips. Reserve a few for sprinkling on top.
- Line an 8x8 inch (20x20 cm) baking pan with parchment paper.Press the mixture firmly and evenly into the pan — this helps the bars hold together once baked.
- Bake at 350°F (180°C) for 22–25 minutes, or until the edges are golden and starting to come away from the edge of the pan. For softer bars, bake slightly less; for firmer bars, bake a minute or two longer.
- Let the bars cool completely in the pan, then slice into rectangles or squares.Tip: Chill for 20 minutes before cutting for clean edges.
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.