Chewy homemade vegetarian granola bars beat anything from a box – rolled oats, toasted wheat germ, sesame seeds, raisins and chopped peanuts held together with coconut oil, honey and a little egg.
Tired of overpriced, sugar-laden store-bought granola bars? Say hello to your new favorite snack! These chewy homemade granola bars are incredibly easy to make, endlessly customizable, and packed with wholesome ingredients. They’re the perfect grab-and-go breakfast, post-workout refuel, or healthy lunchbox treat that both kids and adults will adore. Let’s get baking!
Ingredients
• 1/2 cup / 113g (4 oz) coconut oil
• 6 tablespoons / 128g (4.5 oz) honey
• 2 cups / 160g rolled oats
• 2 tablespoons / 14g (0.49 oz) toasted wheat germ
• 3/4 teaspoon / 2g (0.07 oz) ground cinnamon
• 1 tablespoon / 9g (0.32 oz) sesame seeds
• 2 large eggs, lightly beaten
• 1/2 cup / 75g (2.65 oz) raisins
• 1/2 cup / 70g (2.47 oz) chopped peanuts
Instructions
1. Preheat your oven to 300°F (150°C). Grease and line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
2. In a small saucepan, gently melt the coconut oil and honey together over low heat, stirring until fully combined. Remove from heat.
3. In a large mixing bowl, combine the dry : rolled oats, toasted wheat germ, ground cinnamon, and sesame seeds.
4. Pour the melted coconut oil and honey mixture over the dry and stir until everything is evenly coated.
5. Stir in the lightly beaten eggs until well combined, then fold in the raisins and chopped peanuts.
6. Transfer the mixture to your prepared pan. Using a spatula or the back of a spoon, press the mixture down firmly and evenly to create a compact layer.
7. Bake for 15-20 minutes, or until the edges are golden brown.
8. Let the bars cool completely in the pan on a wire rack before lifting them out and cutting into 16 bars.
Nutritional Information
• Nutrition Information
• Yields: 16 bars
• Cost Per Bar: $0.30
• Calories: 185
• Fat: 12g
• Carbohydrates: 16g
• Protein: 5g
• Fiber: 2g
• Sugar: 7g
• Sodium: 10mg
Pro Tips
• For denser, less crumbly bars, press the mixture very firmly into the pan using the bottom of a measuring cup or glass.
• Feel free to customize! Swap the raisins and peanuts for equal amounts of other dried fruits, nuts, seeds, or chocolate chips.
• Allow the bars to cool completely before cutting. For extra clean slices, chill the entire slab in the refrigerator for 30 minutes first.
• Store the bars in an airtight container at room temperature for up to 5 days or in the refrigerator for up to two weeks.
FAQ
Q: Can I make these vegetarian granola bars vegan
A: Yes, you can easily make these bars vegan. Simply replace the honey with an equal amount of maple syrup or agave nectar. To replace the eggs, use two ‘flax eggs’ by mixing 2 tablespoons (30 ml / 1 fl oz) of ground flaxseed with 6 tablespoons (90 ml / 3 fl oz) of water and letting it gel for 5-10 minutes before adding.
Q: How can I add more protein to these vegetarian bars
A: To boost the protein, consider adding 1/4 cup (960 ml) of hemp hearts, pumpkin seeds, or a scoop of your favorite plant-based protein powder to the dry ingredients. Swapping the peanuts for almonds or walnuts is another great way to increase the protein content.
Q: Are these granola bars gluten-free
A: This recipe can be made gluten-free with simple substitutions. Use certified gluten-free rolled oats and swap the toasted wheat germ for an equal amount of ground flaxseed or almond flour to ensure the recipe is suitable for a gluten-free diet.
Q: What is the best way to store these homemade granola bars
A: Store the bars in an airtight container at room temperature for up to 5 days. For a longer shelf life and a firmer texture, you can refrigerate them for up to two weeks. They also freeze well for up to 3 months; just place parchment paper between layers to prevent sticking.
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Chewy Homemade Vegetarian Granola Bars
Ingredients
Method
- Preheat your oven to 300°F (150°C).
- Grease and line a 9x9 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
- In a small saucepan, gently melt the coconut oil and honey together over low heat, stirring until fully combined.
- Remove from heat.
- In a large mixing bowl, combine the dry : rolled oats, toasted wheat germ, ground cinnamon, and sesame seeds.
- Pour the melted coconut oil and honey mixture over the dry and stir until everything is evenly coated.
- Stir in the lightly beaten eggs until well combined, then fold in the raisins and chopped peanuts.
- Transfer the mixture to your prepared pan.
- Using a spatula or the back of a spoon, press the mixture down firmly and evenly to create a compact layer.
- Bake for 15-20 minutes, or until the edges are golden brown.
- Let the bars cool completely in the pan on a wire rack before lifting them out and cutting into 16 bars.
