Healthy Granola Bars 3 Ingredients

Love healthy snacks? Try my protein balls, no bake oatmeal bars, cereal bars, and peanut butter oatmeal balls next. Granola bars are something that has been in my eating repertoire since I was a little kid, and it has been a staple up until adulthood. These days though, I’ve swapped the store-bought granola bars for homemade ones. One of the perks of making snacks at home is that it’s way easier to make them with good-quality, wholesome ingredients (seriously, store-bought ones are like candy bars!). My healthy homemade granola bars use three nourishing base ingredients, which you may already have on hand!

Why I love this recipe

Way cheaper than any grocery store. My biggest pet peeve is spending a fortune on snacks that take seconds to eat! These bars are made with affordable, shelf-stable ingredients, so each bar costs just pennies to make. Customizable. I give you a base recipe plus countless ways to customize the bars, so you never have to make them the same way twice. I’ve included six epic flavors I adore! Perfect any time of day. These bars are made with wholesome ingredients, so you can have them for breakfast, as a snack, a post-workout treat, or even dessert. Super healthy. These bars pack in 4 grams of fiber and 6 grams of protein. Plus, they’re naturally vegan and also low in calories.

Ingredients needed

Rolled oats. Also known as “old-fashioned oats.” I strongly recommend these over instant oats, as they will yield chewy granola bars. Use certified gluten-free oats to make gluten-free granola bars if needed. Maple syrup. My natural sweetener of choice when it comes to no-bake treats. You can also use agave, brown rice syrup, or honey. If you use honey, plan on adding extra oats, as honey is twice as thick as maple syrup. Almond butter. I always prefer almond butter for its nutritional density and how it compliments maple syrup, but any nut butter like peanut butter and cashew butter will also work. Mix-ins. I used dark chocolate chips, but you can use walnuts, dried fruits, pumpkin seeds, sea salt, flaxseeds, or anything, really. Just make sure they equal to no more than ¼ cup total.

How to make healthy granola bars

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Use the base recipe above then make the adjustments for one of my flavor options below!

Dark chocolate coconut. Reduce the almond butter by 2 tablespoons in place of melted coconut oil and fold in dark chocolate chunks, vanilla extract, and shredded coconut. Monster cookie. Fold through candy buttons, like M&Ms or Skittles. Chocolate peanut butter. Use creamy peanut butter and fold in mini chocolate chips, or melt and drizzle them on top. Oatmeal raisin. Add a dash of cinnamon and fold in raisins. Superfood. Fold in chia seeds, sunflower seeds, dried cranberries, and dark chocolate chunks. Apple pecan. Fold in dried apple chips and chopped pecans.

Arman’s recipe tips

Add protein. When I want more filling bars, I’ll add 1-2 scoops of vanilla protein powder or make my homemade protein bars. If you add protein powder, you may need to add a few extra tablespoons of maple syrup to make the bar batter. Make them nut-free. If I’m making these bars for someone with a nut allergy, I’ll use sunflower seed butter or tahini instead (or make nut-free granola bars). Melt the almond butter. If the almond butter isn’t drippy enough, microwave it with the maple syrup for 10-15 seconds to make mixing easier. Adjust the consistency. Sometimes, when I’ve made this recipe, the bars just don’t develop the consistency I’m looking for. If they’re too sticky, try adding a tablespoon of oat flour or almond flour. If they’re too dry, add a few tablespoons of warm water or dairy-free milk.

Storage instructions

To store: If you prefer your bars softer, store them in an airtight container at room temperature for up to one week. If you prefer chewier bars, keep them in the refrigerator for up to two weeks. To freeze: Wrap leftover bars in plastic wrap and store them in a freezer-safe container to freeze for up to 3 months. Let the bars thaw overnight in the fridge.