With an easy method, accessible pantry ingredients, and the yummiest flavor, these Chocolate Chip Granola Bars are a snack time staple. Plus: They store well for weeks for snacks to enjoy at home or at school.
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 Homemade Granola Bars, Strawberry Oatmeal Bars, Fig Bars, and Banana Oatmeal Bars.)
Table of Contents
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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.
- 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.
Step 1. Add the dry ingredients to a medium bowl. Stir to mix.
Step 2. Mash the banana so it’s smooth.
Step 3. Add the remaining ingredients. Stir very well.
Step 4. Press the mixture into the prepared pan and bake.
Frequently Asked Questions
Yes! This recipe is made up of pantry staples that are cheaper than the premade box of bars.
The honey works as a binding agent in this recipe.
Granola bars are a good source of fiber and protein and they help to keep little bellies full.
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.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Chocolate Chip Granola Bars
Ingredients
- 3½ cups rolled oats
- ¼ cup whole wheat flour
- ¼ cup brown sugar
- ½ teaspoon salt
- 2 tablespoons chia seeds
- ½ cup mashed banana (from 1 large very ripe banana)
- ½ cup neutral oil (such as canola, avocado, or coconut; or melted, unsalted butter)
- ½ cup honey
- 2 teaspoons vanilla extract
- ⅓ cup mini chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line an 8×8-inch pan with parchment paper. (The paper helps make the bars be easy to lift out and slice after baking, without scratching your pan.)
- Add the oats, flour, brown sugar, salt, and chia seeds to a medium bowl. Stir to mix.
- Add the mashed banana, oil, honey, vanilla, and chocolate chips. Stir very well to evenly combine the wet and the dry ingredients.
- Press the mixture into the prepared pan very firmly with your hands. This helps ensure the mixture is easy to cut into bars. Bake for 20 minutes.
- Cover pan with foil and bake for an additional 10 minutes. (The foil prevents the edges from over browning.)
- Remove pan from the oven and place on a wire rack to cool completely.
- Once cooled, use the paper to lift the bars out of the pan onto a cutting board. Slice into rectangles or squares.
Notes
- 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.
- 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.
Oh my! This is such a delicious and easy recipe, I am going to try the peanut version next. Thanks Amy! I love your recipes.
Made these as a snack for my 4 year old to take to preschool- he loved them – they are a little crumbly but I think that was my fault.
If I omit the chia seeds, do I need to make any substitution instead?
No, you can just leave them out. Just be sure to press the batter down very firmly.
Just made these. So quick to make and absolutely delicious 😋
These are delicious! I made them for my kids lunches…and use them for mine too 🙂
Do you have an idea for a substitute for the banana? I was excited since this was an egg free recipe (my kiddo is anaphylactic) but sadly he is also anaphylactic to bananas so this doesn’t work for us! Any suggestions would be greatly appreciated!
You can use applesauce instead. Enjoy!
I only have quick oats on hand..would they work okay? Would anything else in the recipe need to be adjusted to make them work?
They should work fine. enjoy!
How would these freeze?
They freeze really well. I like to wrap each bar in plastic wrap or parchment paper and then place into a freezer bag so it’s easy to pull one out at time. But you can also just stick them all into a bag and freeze.
Delicious and easy!