No-Bake Chewy Granola Bars (Just 5 Real Ingredients)
Chewy Granola Bars are easy to make, no-bake, and can be whipped up in a matter of minutes with just FIVE real ingredients including wholesome oats, your favorite type of nut butter, superfood coconut oil, and honey as a natural sweetener!
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Do y'all like Chewy Granola Bars? Because we are big fans at my house. Not only are they universally enjoyed around here, but they also win this mama's approval as a ready-to-go, or on-the-go, breakfast or snack.
Unfortunately, store-bought granola bars can contain some questionable, processed ingredients. And while there are all-natural options out there, they tend to be fairly expensive. So what's a granola bar-lovin' family to do?
Well...have you ever tried making your own Chewy Granola Bar recipe? Doing so not only allows you to control the ingredients, but you can also make a whole slew of them far more economically than buying a small box of the organic ones.
No-Bake Granola Bars
Many granola bar recipes call for a stint in the oven, and while delicious, the results can be more on the crunchy side than the chewy.
That's all good and well, but if you prefer a chewy granola bar experience instead, I've got you covered! And there happens to be a secret ingredient that allows these Chewy Granola Bars to solidify once cool without needing to bake them...
The Magic of Coconut Oil
The ingredient that gives this Chewy Granola Bar recipe such a great texture without the need to bake is -- you guessed it -- coconut oil!
Coconut oil is solid up to 76°F, so it melts as you mix up these Chewy Granola Bars and then solidifies again once you pop them into the fridge. Mixed with the oats and nut butter and honey, it creates an all-natural, soft and chewy texture that rivals any store-bought granola bar (whose chewy texture is likely attributable to artificial ingredients). 😉
Ingredients
These Chewy Granola Bars only require a few basic ingredients, and I've already mentioned most of them!
But keep reading for a few ingredient notes...and remember that you can totally customize this recipe to make it your own!
- Nut butter. Creamy or crunchy, the variety is up to you! Peanut butter is the obvious go-to choice, but feel free to substitute almond butter, cashew butter, or -- for a nut-free version -- sunflower seed butter. I always used sunflower seed butter until my little ones were old enough to try peanut butter. Sometimes I still use it...but more often than not these days, I use an unsweetened, natural creamy peanut butter when I make this recipe.
- Honey. Acts as both an all-natural sweetener and a binder. You may slightly decrease the amount of honey, if you wish, particularly if your nut butter has added sugar. Maple syrup or agave syrup may also be substituted for the honey.
- Coconut oil. Be sure to use the good ol' fashioned kind of coconut oil that solidifies when cool...no substitutions! The type of coconut oil that you can buy in perpetual liquid form will not work in this recipe.
- Rolled oats. Necessary for texture...my opinion is that quick oats are too fine for homemade Chewy Granola Bars. However, if that's all you have on hand, you will need to decrease the amount used by a bit since quick oats absorb more liquid and you don't want to end up with dry granola bars.
- Shredded coconut. I prefer using unsweetened shredded coconut, but sweetened will also work. Or if you don't care for the addition of coconut in this recipe, you can swap in a cup of chopped nuts, seeds, and/or dried fruit instead (or even just increase the rolled oats to make up for any omitted coconut).
- Mini chocolate chips. Optional, but recommended, for Chewy Chocolate Chip Granola Bars! While I like to sprinkle a few mini chocolate chips on top of my Chewy Granola Bar recipe, you can definitely leave them off. Or you can add more! 😉 When you sprinkle and gently press the chocolate chips on top of your slightly warm oat mixture, the bottoms of the chips will melt just enough to make them stick once chilled. Just be forewarned that if you decide to stir chocolate chips directly into your warm oat mixture before pressing it into the pan, your chocolate chips will melt, resulting in a brown-tinted, chocolate/nut butter granola bar. In no way is this a bad thing...but I just thought I should warn you.
How to Make Chewy Granola Bars
(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)
It takes only a few minutes to whip up this Chewy Granola Bar recipe! Just remember to allow for a couple hours of chilling time before you get to enjoy them. 🙂
- In a large pot set over medium heat, melt together your nut butter, honey, and coconut oil. Stir until smooth and remove from the stove.
- Stir in the rolled oats and the shredded coconut.
- Pour the mixture into a 9- by 13-inch baking dish and spread into an even layer.
- Sprinkle evenly with mini chocolate chips (if using), and gently press them down with the back of a spatula or clean hands.
- Refrigerate until firm.
- Slice and remove from the pan. You can either cut 3 rows of 4 bars each for a dozen granola bars, or cut into larger squares as pictured here.
- Store in the refrigerator in an airtight container with wax paper separating the layers. Alternatively, you may individually wrap your granola bars in plastic wrap.
Storage
Since coconut oil does become soft and melt in warmer temperatures, I recommend storing these Chewy Granola Bars in an airtight container in the refrigerator...unless it's winter and your house happens to be particularly cold, in which case these granola bars will be just fine sitting out on the counter.
The good news is that they are totally tasty cold, but if you prefer, you can certainly let your granola bar come to room temperature for a few minutes before enjoying it.
Just don't toss one of these into your purse on a hot summer day and expect it to remain solid. You'll end up with a melty, albeit delicious, mess. 😉
So seriously, friends...if you love Chewy Granola Bars, this is a must-make recipe!
After all, how can you beat a yummy, convenient snack or breakfast-on-the-go that's chock full of wholesome, natural ingredients, takes mere minutes to whip up, and only dirties one pot and a measuring cup?
I call that a win, win, win, win, WIN!
More Wholesome Snack Bars & Granolas
- Crunchy Oats & Honey Granola Bars
- The BEST Homemade Granola
- Copycat KIND Bars
- Crunchy Slow Cooker Granola
- No-Bake Oatmeal PB Energy Bars
- Peanut Butter Granola
- Soft-Baked Banana Oatmeal Bars
No-Bake Chewy Granola Bars (Just 5 Real Ingredients)
Video
Ingredients
- 1 cup nut butter, such as peanut butter, almond butter, sunflower seed butter, or your favorite; crunchy or creamy
- ½ cup honey
- ½ cup coconut oil, NOT liquid coconut oil
- 2 ½ cups rolled oats
- 1 cup shredded coconut
- ¼ cup mini chocolate chips, optional
Instructions
- In a medium-large pot set over medium-low heat, melt together nut butter, honey, and coconut oil, stirring until smooth. Remove from stove and stir in oats and coconut.
- Pour mixture into a 9- by 13-inch baking dish. Spread into an even layer, sprinkle with mini chocolate chips (if using), and gently press down with the back of a spatula or clean hands.
- Refrigerate for 2 hours or until firm. Slice into squares or bars (I like to cut 3 rows of 4 bars each) and remove from pan. Store granola bars in the refrigerator, either in an airtight container with wax paper separating the layers, or individually wrapped in plastic wrap.
Notes
- Nut butter: I prefer using a natural, unsweetened, creamy peanut butter in this chewy granola bar recipe. If your nut butter has added sugar, you may need to slightly reduce the honey.
- Coconut oil: Be sure to use the kind of coconut oil that solidifies when cool...no substitutes! The type of coconut oil that stays in liquid form will not work in this recipe. I prefer using cold-pressed, unrefined coconut oil.
- Honey: Maple syrup or agave syrup may be substituted.
- Rolled oats: Use rolled oats for the best texture. I find quick oats to be too fine for chewy granola bars. However, if quick oats are all you have on hand, you will need to decrease their amount by a bit since they absorb more liquid than regular rolled oats...and you don't want to end up with dry granola bars.
- Coconut: I prefer using unsweetened shredded coconut, but sweetened will also work. You may substitute chopped nuts, seeds, dried fruit, and/or additional oats for some or all of the coconut.
- Add-ins: You can also opt to stir an additional handful of seeds/nuts/dried fruit into this recipe for extra texture.
- Chocolate: For a chocolate-flavored granola bar, you may stir mini chocolate chips into the warm oat mixture, which will cause them to melt.
Nutrition
Post originally published on February 2, 2014 (see below photo), and updated on August 21, 2022, and February 27, 2024.
Hi Samantha!
I am so ready to begin my journey with coconut oil. My question is do you use instant oats or regular? Also, can I add sea salt to them?
XOXO
Ana
Hi, Ana! I make this recipe with regular rolled oats, which makes the granola bars chewier. And you can absolutely add sea salt to them! Enjoy, and have fun with your new-found coconut oil! 😉
This is awesome! I tried a batch, and liked them so much I made another batch an hour later (with cranberries added, and to be stocked for a bit). I think these are going to be my new favorite dessert for a while, thank you so much! Do you happen to know how long they last, and can they be frozen if made in larger batches?
Hi, Beth! I'm so happy that you enjoyed these enough to make them twice in one day! 🙂 Gosh...I'm not positive how long they last because they're always gone within a couple of days around here! In the refrigerator, though, I bet they'd be okay for several weeks. As far as freezing, I haven't tried it, but I don't see why it wouldn't work. Sorry I can't be of more help with your questions, but I hope you have a great weekend!
These are so good! I followed the recipe exactly and our 5 kids love them! I wish they liked sunbutter because then I could send them to school with them. They will be out go-to after school snacks I guess!
So glad that these were a hit, Maria! I wonder if the other ingredients would disguise the flavor of sunbutter enough that your kids would like that variation? At the very least, I'm glad they'll be able to enjoy these granola bars as an after-school snack. 🙂
These are so delicious! I can't get enough of them! I did not use the shredded coconut so next time I need to increase the oats. I also want to add protein powder and see how they turn out. Thanks for the recipe!
You're welcome, Sherry...I'm so glad you enjoyed these! They're definitely easy to tweak if you want to change up the ingredients. And I think adding protein powder is a great idea...thanks for sharing! 🙂
I found this recipe a few days ago and decided to make them. O..M..G!! They're amazing!!! They took me maybe 10 minute to make, they're a huge hit in the office and even my husband likes them (he's not a big coconut flakes fan)!
Yay, Mary K...I love to hear that these were a hit and even converted your non-coconut liking hubby! 😉 Hope you enjoy this recipe for many years to come...thanks for taking the time to share your comment. 🙂 Happy Friday!
Have you ever used quick oats rather then rolled oats??
I typically use rolled oats in these, Amanda, but I see no reason why quick oats wouldn't work just fine! This recipe is pretty forgiving as long as you keep the liquid-to-dry-ingredients ratio the same. People have left comments about making all kind of substitutions with the granola bars still turning out great. Enjoy! 🙂
I ran out of rolled oats, so I used quick oats too. The quick oats absorbed the liquid faster, so I ended up using less than the 2 1/2 cups listed. I think it was about 1 cup rolled and 1 1/4 cups quick, and mine looks a tad dry (I just put it in the fridge).
Has anyone tried using PB2 with these?
So sorry, but I haven't had any comments yet from someone who has tried this recipe with PB2 (and, unfortunately, I have no experience with PB2). But it would be an interesting experiment... Please come back and share your results if you decide to give it a try, and I'll do the same! 🙂
I'm going to try to swap out with PB2 today since it will cut 100 calories off of each bar that way. Did you ever try it? Thank you!
Hi Melissa! I've never tried PB2 but it intrigues me, so I'd love to hear how your granola bars turn out using it! 🙂
Now... to read all the reviews for all the variations and wonderful ideas that are suggested.
Thanks to all!
Yes, people have suggested some good ingredient swaps for these granola bars...have fun experimenting! 🙂
Samantha!
Another winner!
Just made the Chewy No-Bake Granola Bars and I loved them! I did 1/4 of the recipe, (just to try them out) sprinkled them with chopped macadamia nuts and left out the chocolate chips. My shredded coconut is unsweetened, so is my peanut butter. I used Organic Raw Honey. This recipe is a keeper, along with "The Very Best Homemade Whole Wheat Bread", which I've made twice so far.
Thank you for these recipes.
You're welcome, Sonia...I'm so happy to hear that you enjoyed these granola bars (and the bread recipe)! 🙂 Your variation sounds wonderful. Macadamia nuts? Yum! Thanks for taking the time to comment and hope you have a wonderful weekend!
Yummy! Yummy! Yummy! Husband and kids loved these! Even took some to my boss and he said they were delicious. I made them with peanut butter and chocolate chips. My next batch will be almond butter, cranberries and dried apples!
So glad they were a hit, Joanna! Almond butter, cranberries, and dried apples sound like a delicious combo as well. Endless variations is part of what makes this recipe so fun! 😉 Thanks for letting me know how these turned out and I hope you have a great week! 🙂
I don't usually get around to trying any of the recipes I bookmark, but since I already had 5/6 ingredients, I got my hands on some oats and got cracking.
I toasted almonds and pecans to add, while holding off 1/2 of the shredded coconut.
Deeeeeeeeelicious! I'll definitely be playing with this recipe some more. Thanks for sharing!
I'm so glad you enjoyed this, Cai. Your variation with the toasted nuts sounds great...it's hard to go wrong playing with this recipe. 😉 And thanks for sharing your Instagram pic...I love seeing how readers' recipes turn out, and IG is my favorite social media by far. 🙂 Have a great week!
I've had your recipe saved to my phone. I finally made a batch last night. I also added toasted coconut, cranberries & chopped nuts. I cut them up this morning & my 5 year who usually dislikes homemade granola bars, tasted it & said "yum!" She enjoyed one for breakfast w/some almond milk. Great recipe, a keeper for sure.
I'm so happy that these were a hit, Yvonne, and that your 5-year-old, in particular, liked them! It always feels like a victory when we can get our kids to eat something they usually reject. 😉 Hope your family enjoys this recipe for many years to come!
Thanks for the recipe! Have you tried substituting anything for the honey? Maple syrup or agave nectar, for example? I have family members with a honey allergy who I'm sure would love to try these!
Hi Alicia! I haven't tried any substitutes for the honey in this recipe, but I don't see why maple syrup or agave nectar (or even brown sugar) wouldn't work. I guess the bars might end up slightly sweeter or softer without a little tweaking, but I think it's definitely worth playing with the recipe. They'll still taste good even if the consistency is affected. Good luck, and please come back and let me know if you give these a go without the honey! 🙂 Have a great week!
Hi Samantha! I made them with maple syrup, and they taste great! I taste hints of coconut and peanut butter, but no one flavor is dominant, and they have the perfect amount of sweetness, in my opinion. Bonus: My apartment smells delicious. 🙂 I'm not a fan of the texture of coconut, so I also substituted almond slivers for the shredded coconut, and I ended up using part chunky and part smooth peanut butter. I really like the nutty texture and flavor added by the almonds and the peanut chunks. When I make them again (which I will!), I'll try a different type of oats. I live in Germany, and I only know of two types of oats here: "coarse" and "fine." I had the coarse ones on-hand, and I'm thinking they must be steel-cut oats. I'd like to see how the fine oats would change the consistency. Enjoy the weekend!
Thanks so much for coming back to let me know that maple syrup worked well in these, Alicia! I'm sure that will help someone else with the same question. 🙂 Your other modifications sound yummy as well, and it will be interesting to see which type of oats you end up preferring. I guess we have four types of oats in America: thick rolled oats, regular rolled oats, quick oats, and steel cut oats. I typically use regular in these bars, but I bet the thick oats and quick oats would work as well, depending on how chewy you like them (but what we call steel cut oats in America will NOT work since they must be cooked!). Enjoy playing this recipe and thanks again for the update! 🙂
How quickly do these get soft on a hot day? I live in the tropics without air conditioning and I'm wondering if my kids would be able to eat one before it melts! My coconut oil is only solid at room temperature for about two weeks out of the year. 🙂
Hi Lisa! If your coconut oil is liquified at room temperature, these granola bars would probably be pretty soft and messy sitting out on your counter. However, the good news is that they're really tasty cold, straight out of the fridge...so that's how I would enjoy them in the tropics! 🙂 They might not make the best snacks for traveling where you live, but they'll be perfect for eating at home. Hope you love them!
Me too Lisa!
I just made these today (8/27/2014) and they are really good, although I was kind of alarmed how runny they were at first. But they firmed up nicely in the fridge and everyone seems to like them. I used regular peanut butter, and it did surprise me how sweet they were too. So I will try the natural kind next. But I loved how there was no preservative/ bitter/fake tastes at all! But since they are so melty, they won't be as handy as the store bought ones, sad to say.
Hi S.I.! I'm so glad to hear that you enjoyed these granola bars! They are definitely very soft until the coconut oil solidifies, and you are totally right...sometimes they never really firm up at room temperature, particularly during the summer! I keep them refrigerated most of the time, but during the winter, I often leave them out on the counter and they're just fine. I find that I can still send them to school with my kids in a cool lunch box and they travel perfectly well, but you are correct in that they can't sit out somewhere warm without becoming really messy. As far as the peanut butter, I've always used unsweetened natural peanut butter. The bars still turn out sweet but in a natural, honey-flavored way. 😉 Thanks so much for taking the time to comment...hope you're having a great week!
Do you think the nut butter can be reduced and the coconut oil increased. I am trying to make a treat that would deliver about 1 table spoon on coconut oil per serving. My father is trying to get 6 Table spoons per day since his Alzheimer's diagnosis.
Hi Pam! That's a great question. I haven't tried it myself, but I don't see why your suggestion wouldn't work. I bet the granola bars would still taste really good using more coconut oil and less nut butter, but my only concern is that they might be really soft. So if you try it, I would definitely suggest keeping them refrigerated. The coconut oil firms up nicely in the fridge, so they should hold together just fine as long as they stay cold (and I think they taste really good cold, too!).
I don't know if you've had a chance to look around the site, but I love coconut oil and use it in a lot of my baked goods. So if you're looking for ways to incorporate it more often in general, I've gathered a few links for you below of my favorite recipes that call for coconut oil. But honestly, I've found that I can substitute coconut oil in just about any recipe that calls for vegetable oil or melted butter and it works just fine. There may be a slight undertone of coconut flavor, but it's never too strong. 🙂
https://www.fivehearthome.com/2014/01/22/healthy-whole-wheat-honey-banana-muffins/
https://www.fivehearthome.com/2014/02/15/coconut-almond-baked-oatmeal/
https://www.fivehearthome.com/2014/06/23/dairy-free-coconut-waffles/
https://www.fivehearthome.com/2013/09/03/whole-wheat-pumpkin-spice-waffles-dairy-free/
https://www.fivehearthome.com/2013/06/04/nut-honey-granola/
https://www.fivehearthome.com/2013/10/09/pumpkin-vanilla-parfaits-with-maple-cinnamon-pecan-granola/
I'm so very sorry to hear about your dad's Alzheimer's diagnosis. My dad had Alzheimer's as well. My prayers are with those who suffer from this horrible disease as well as their loved ones and caretakers. Big hugs!
I am gonna make these as soon as I get some peanut butter! Pinned them!
Thanks so much for the pin, Abigail! I hope you love these when you have a chance to try them. 🙂 Thanks for taking the time to comment...have a great week!
I made these yesterday but I did not follow the recipe because as vegetarians, I wanted a lot more variety of seeds with iron and proteins so I added hemp seeds, pumpkin seeds, flax, teff, sunflower seeds, dried apricots, maple syrup and vanilla.
Turned out great! This recipe cannot fail. So long as the liquid / dry ratio remains the same. 🙂
I'm so glad that you enjoyed these, Genevieve! I agree that this recipe is very adaptable. I'm happy to hear that it turned out great with your substitutions! I'll have to try your suggested combo someday...sounds yummy (and healthy!). Hope you're having a great weekend! 🙂