Chocolate Chip Granola Bars

I worked on this recipe for weeks in an attempt to make a granola bar that is full of easy to find ingredients, doesn’t rely on peanut butter or eggs to hold together (for allergy purposes and also to ensure they are school-safe for peanut-free schools). I finally found a great mixture that is easy to make, easy to bake, uses affordable ingredients, and stores so well. And it’s just SO yummy! This Chocolate Chip Granola Bar recipe is as low in added sugar as I could make it while still delivering on flavor. Plus, the bars can be stored in the fridge for weeks. You also don’t need to worry about the bars losing their shape at room temperature, so they can be a great after-school snack or preschool snack. And you can also serve them as part of a healthy breakfast for kids, a toddler lunch idea, or a lunchbox idea for kids in elementary school. (You may also like Pumpkin Chocolate Chip Muffins, Homemade Granola Bars, Strawberry Oatmeal Bars, Fig Bars, and Banana Oatmeal Bars.)

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make Chocolate Chip Granola Bars so you know what to pick up from the store or have ready. Sign up for our email updates to get tips and ideas sent to your inbox.

Oats: I use regular rolled oats in this recipe. They are sometimes called “old-fashioned oats.” You can also use gluten-free rolled oats if needed to make this granola bar recipe gluten-free. Whole wheat flour: A little flour helps the batter hold together nicely, and it helps the bars be soft and easy to chew. Brown sugar: I add brown sugar to aid in the texture and sweetness. Chia seeds: Chia seeds add nutrition to the batter and help it bind together (without eggs). Banana: A ripe banana adds to the natural sweetness of the bars, but it doesn’t make them taste overtly banana, promise! Oil: I use neutral oil like canola or avocado oil here, though you can also use melted coconut oil. Honey: Honey adds sweetness and also contributes to the batter baking up and holding the bar shape easily. Mini chocolate chips: I prefer to use mini chocolate chips here to make the chocolate chip granola bars resemble store bought bars. You can use full size chocolate chips, though you may want to chop them up.

Step-by-Step Instructions

Here’s a preview of how to make Chocolate Chip Granola Bars so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.

How to Store

Store granola bars in an airtight container or storage bag for up to 2 weeks. I prefer to store them in the fridge. You can wrap each bar in plastic wrap if desired. You can also freeze the bars in a freezer bag with as much air removed as possible. I sometimes do this with half of the batch to ensure the whole batch stays fresh for as long as it takes us to eat them. (A bar also works as an option in a lunchbox idea for picky eaters paired with a food with protein such as diced chicken, cheese, or yogurt, and some fruit.)

Best Tips for Success

Use raisins in place of the chocolate chips. Use an all-purpose gluten-free flour blend in place of the whole wheat flour. Note about the sugar: I made this recipe over and over looking to get the right texture and flavor, and I tried using less sugar—they were too bland. If you want to lower the honey slightly to ⅓ cup, you are welcome to do that. The amounts in this recipe are the ones I settled on as leading to the best results. Wrap each bar individually if desired. Pack as a Preschool Snack or a School Lunch Idea. For more copycat store bought snacks try Graham Crackers Recipe, Mini Chocolate Chip Muffins, Yogurt Drinks, and Easy Cheese Crackers.

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