Finally, a homemade granola bar that’s good enough to replace anything store bought! These Chewy Almond Butter Granola Bars are so easy to make, and they are packed with wholesome ingredients, lots of protein, and lots of chocolate chips. And, unlike other homemade granola bars that fall apart easily, these actually hold together really well!
So why make homemade granola bars when you can purchase them?
These days, there are indeed so many amazing granola bars that you can purchase at the store. And I love that. Gone are the days of the store-bought granola bars that taste like chalk. Of course, you’ll still see some brands on the shelf that use questionable ingredients, but there are actually some decent healthy granola bars; like Cascadian Farm, Annie’s, and Enjoy Life Foods.
But this isn’t a post about store-bought granola bars. This is a post about these Chewy Almond Butter Granola Bars, that are better and much cheaper to make than store-bought. And what I love most about this recipe, is that it makes 16 squares (or 12 bars), which means that this is a perfect recipe to prep ahead of time, and enjoy all week. And while I’m touting how great these are, you can also freeze them and pop them out when ever you want to enjoy them. In fact, I recommend that you store them in the freezer so they hold together best!
Ingredients in Chewy Almond Butter Granola Bars
This recipe really could not be easier. In fact, I’m sure if you run to your pantry, you have everything! And if you don’t, don’t be afraid to purchase these ingredients – they are so common in many of my recipes, you will use them up in no time! Here’s what we’ve got on tap.
- Gluten-free rolled oats – I chose to use gluten-free rolled oats in this recipe to keep it gluten-free, but if you aren’t gluten-free, just grab any ole rolled oats. The only thing you want to avoid is steel cut oats, which will not work in this recipe.
- Almond butter – These granola bars are my favorite with almond butter, but you can definitely swap for peanut butter, or even sunflower seed butter, for a delicious nut-free option. I suggest looking for a natural almond butter that is nice and creamy.
- Eggs – This recipe calls for eggs, and it *will work with flax eggs, if you need to substitute for a vegan option. I prefer to make them with the eggs because it allows the bars to rise up the perfect amount, but again, feel free to play around with it!
- Honey – You can definitely use maple syrup if you don’t have honey, or are trying to keep it vegan. I created this recipe with honey simply because it’s sticky and helps the bars hold together well.
- Chocolate chips – To keep this recipe refined sugar free, opt for dairy-free chocolate chips. If you can’t find any, go for the real deal. You only live once!
- Chia seeds – Chia seeds are packed with protein, fiber, and anti-oxidants. I love them because they expand in your belly, keeping you full longer. I know that when ever I add chia seeds to this recipe, one bar will tide me over until lunch time, and that’s saying a lot for a gal like me that likes to snack all morning!
- Flax seeds – I also use ground flax seed in this recipe for additional health benefits. Flax seeds are high in Omega-3’s and fiber, among many other things! If you don’t have any ground flax seeds, that’s ok. Just omit it. That’s the beauty of this recipe, it’s super customizable!
- Collagen – Collagen is an optional ingredient in this recipe. But the reason I love it, is because I am always look for extra ways to sneak more protein into my baked goods. And since collagen is flavor-less, it’s always a solid option. Of course, if you are vegan, you’ll want to omit the collagen all together. You can definitely add a plant-based protein powder, just know that if you use a flavored protein powder, it will effect the taste of these bars.
This recipe is super customizable, which I love. Feel free to add or omit anything you like. Sometimes I add sunflower seeds, pepitas, dried cranberries or even chopped dried apricots!
Tips for making the perfect granola bars
- Make sure to line your baking dish with parchment paper. I know that might sound silly, because you’d do it anyway, but I think it’s key. So grease the inside of your baking dish first, then add the parchment paper. Once the bars have been baked and they are cooled, it will be easy to lift them out of the dish and cut into squares/bars.
- Store them in the refrigerator or freezer. Because these granola bars are all natural, they aren’t held together by artificial ingredients. As such, you don’t want to keep them on your countertop. Instead, transfer them to a container and place them in the refrigerator or freezer. If storing in the freezer, you’ll just let it thaw for about 5 minutes before devouring!
- If you want to store the granola bars in the freezer, allow them to cool completely before slicing into squares/bars. Then separate each bar with a little piece of parchment paper, so that they don’t stick together!
If you make this recipe, be sure to leave a rating + comment below, and share your creation on Instagram. I love seeing all your remakes and I’ve been known to repost!
Ingredients
- 3 ½ cups gluten-free rolled oats
- 1 cup creamy almond butter
- 2 eggs
- ¾ cup honey
- ¾ cups chocolate chips
- 2 tablespoons chia seeds
- 1 teaspoon ground flax seeds
- 1 teaspoon cinnamon
- 1 scoop collagen, optional
Instructions
- Preheat oven to 350.
- Add all of the ingredients in a bowl and mix everything together well.
- Get out an 8×8 or 9×9 baking dish (if you are using an 8×8 dish, the bars will be thicker).
- Grease the inside well, then line with parchment paper.
- Adding the parchment paper to the inside of the baking dish is important, so that the bars are easy to remove from the dish.
- Add the granola bar mixture into the pan and press everything down evenly.
- Sprinkle extra chocolate chips on top (to make it pretty!).
- Bake for 15-16 minutes.
- Make sure to let these cook completely before slicing into 16 squares or 12 bars!!!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
How do you know when the granola bars are fully cooked? Should they be soft when they come out of the oven?
These are a great go-to snack for kids. I stored ours in the freezer and they were soft enough to eat after about 3 minutes once I took them out. I also added 1/3 cup unreal candy coated chocolates for bright colors and so the kids would get excited to eat them. Great recipe!
LOVED this recipe! Make it weekly – super simple even for me who is a newbie in the kitchen. Very fun and easy and not to mention healthy! i love knowing what’s in my granola. No going back to product bought granola bars!
I’m so happy to hear that you loved this recipe, Grace! Thank you so much for making it, and for leaving such a kind review!
These bars are amazing! They are quickly consumed by young and old!
So glad you loved them! Thank you for the review Julie!
This worked exactly as written, thanks!
These were great! My family loved them. I used maple syrup and cinnamon almond butter. Trying to use up both. After completely cooling I cut into granola bars. They look like something you would buy. Great recipe!
Sounds delicious! Thanks for leaving a review Wendy!
This recipe is amazing – tasty, healthy and great for people on the go! I make a batch, cut, wrap and freeze them. Then I take out a few at a time to have them ready-to-eat in the fridge. My adult children request them all the time when they come over.
I love this! Thank you Julie!
These bars are a perfect substitute for chemically protein bars from the store! I eat them as a meal-on-the-go all the time. I freeze half of them so they stay fresh till I can eat them all.
Thank you Julie!