Learn how to make these healthy, gluten-free, easy homemade granola bars that are crunchy and taste just like a Nature Valley knockoff. They’re super easy to make, take about five minutes of hands-on time, and they use ingredients you probably have in your pantry. Once you see how easy and delicious this recipe is, I’m guessing you’ll never go back to the store-bought option.
If you love whole-food recipes that you can pronounce every ingredient, be sure to check out my other homemade snacks like my easy 5-minute homemade crackers, these homemade cheese crackers, my easy sweet potato tortillas, these incredible crispy rutabaga fries, or some baked kale chips.
Keeping your pantry stocked with staples is key to keeping homemade snacks available for your family. And these quick and easy recipes are just the trick.
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Quick Look at This Recipe
- ✅ Recipe Name: Easy Homemade Granola Bars
- 🕒 Ready In: ~90 minutes (includes 60-minute cooling time)
- 👪 Yield: 24 bars
- 🍽 Calories: 150
- 🥄 Tools: Bowl, spatula and 17×11″ baking sheet
- ❄️ Freezer Friendly: Yes – though it’s probably not necessary as they’re shelf-stable (or store in the refrigerator) for quite a while.
- ⭐ Why You’ll Love It: Slightly sweet, perfectly crispy and crunchy and great for packing on the go.
- 👩🍳 Tip: Follow the recipe to a T! It’s a simple recipe, but it doesn’t work with many alterations.
Ingredients
See the recipe card below for a full list of ingredients and measurements.
- Rolled Oats – It’s important to use regular oats here and not quick oats. For gluten-free, make sure your oats are certified GF!
- Pecans – Finely chopped nuts give these homemade granola bars that added crunch that’s reminiscent of Nature Valley.
- Sweetener – We’re using a combination of maple syrup and brown sugar to reduce the amount of refined sugar needed. (You all know the amazing health benefits of maple syrup, right?) Sweeteners are the “glue” or binder holding the bars together, don’t try to reduce the amount or your bars will be crumbly.
Pro Tip: Make this recipe even more appealing by drizzling some melted chocolate over the top of the bars, or dipping the bottom half of the bar in chocolate, after they’ve cooled. For chocolate dipped bars: Melt 1 cup of chocolate chips with 2 Tablespoons of coconut oil for the chocolate. Dip the bars, lay them flat on parchment paper, and stick them in the freezer for 15 minutes to firm up.
Granola Bar Substitutions
These homemade granola bars are dairy-free with less refined sugar than most granola and dessert bars (although my homemade papaya bars are another favorite treat).
- Nuts – Substitute the pecans with chopped walnuts, peanuts, cashews, or sunflower seeds. You could also add about 1/4 cup peanut butter in with the coconut oil for a peanut butter granola bar.
- Liquid Sweetener – Swap the maple syrup for honey.
- Brown Sugar – If you don’t have brown sugar on hand, you can make it yourself! Mix 1/3 cup granulated sugar with 1/2-1 teaspoon molasses and stir with a fork until combined. No molasses? Regular sugar will do in a pinch.
- Oil – Substitute the coconut oil for butter (for a dairy option) or ghee (for another dairy-free alternative).
- Spices – The spices are purely optional. If you don’t have cinnamon or nutmeg, your granola bars will be fine without them. Though you can get creative with your spices here and mix and match as your heart desires.
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Step-by-Step Directions
Step 1: Gather your ingredients and chop the pecans into a fine crumble (larger pieces will make it harder for your bars to stick together).
Meanwhile, slightly melt the coconut oil on the stovetop or in a microwave-safe bowl.
Step 2: In a large bowl (or the bowl of your stand mixer), add the dry ingredients then drizzle the wet ingredients over the top.
Stir gently (or mix on low) until everything is incorporated and the oats are no longer dry.
Step 3: Press the granola firmly into a 17×11-inch half-sheet pan with a large spatula (or your hands).
Bake at 325°F for 20-25 minutes. Right when they come out, gently score the bars with a knife (this will help keep them from crumbling later on).
Step 4: Let the bars cool in the pan for one hour.
Cut on the scored lines to fully cut the bars and remove from the pan. (Granola bars will continue to firm up as they cool.)
Pro Tip: Don’t be tempted to use another size pan. The ingredients are carefully measured for a half-sheet pan. Changing the pan size will alter how these granola bars turn out. Also, be sure to press very firmly on the granola mixture; it should be really thin and flat.
Homemade Granola Bar Tips & Tricks
- When making these granola bars, be sure to follow the instructions to a T the first time you make them. If you’ve made chewy homemade granola bars before, this recipe is a bit different because the goal is for them to be crispy and crunchy.
- Adding in dried fruit like dried cranberries, raisins or even unsweetened coconut may not work well for this recipe because they are so thin. But feel free to experiment. Even if they crumble, it’ll make a fantastic granola!
- Be sure you’re using an 11×17-inch half-sheet pan and press the mixture down very firmly. Your granola bars will seem thin, but this is the goal. They need to be thin to get crispy when baking.
Did you make this recipe? If so, please leave a star ⭐ rating and your comments in the recipe card below. Then, snap a photo of your granola bars and tag me on social media @melissaknorris so I can see!
Easy Homemade Granola Bars (Copycat Nature Valley Recipe)
Equipment
- Large Bowl
- wooden spoon
- 17×11" Baking Sheet
- Parchment Paper
Ingredients
- 5 cups rolled oats regular, not quick
- 3/4 cup pecans finely chopped
- 1/3 cup maple syrup
- 1/3 cup brown sugar packed
- 1/2 cup coconut oil slightly melted
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Gather your ingredients and chop the pecans into a fine crumble (larger pieces will make it harder for your bars to stick together). Meanwhile, slightly melt the coconut oil on the stovetop or in a microwave-safe bowl.
- In a large bowl (or the bowl of your stand mixer), add the dry ingredients then drizzle the wet ingredients over the top.
- Stir gently (or mix on low) until everything is incorporated and the oats are no longer dry.
- Press the granola firmly into a 17×11-inch half-sheet pan with a large spatula (or your hands).
- Bake at 325°F for 20-25 minutes. Right when they come out, gently score the bars with a knife (this will help keep them from crumbling later on).
- Let the bars cool in the pan for one hour.
- Cut on the scored lines to fully cut the bars and remove from the pan. (Granola bars will continue to firm up as they cool.)
Notes
- When making these granola bars, be sure to follow the instructions to a T the first time you make them. If you’ve made chewy homemade granola bars before, this recipe is a bit different because the goal is for them to be crispy and crunchy.
- Adding in dried fruit like dried cranberries, raisins or even unsweetened coconut may not work well for this recipe because they are so thin. But feel free to experiment. Even if they crumble, it’ll make a fantastic granola!
- Be sure you’re using an 11×17-inch half-sheet pan and press the mixture down very firmly. Your granola bars will seem thin, but this is the goal. They need to be thin to get crispy when baking.
Followed the recipe to a T. Used sunflower seeds instead of pecans as well…Verdict: makes a very tasty chunky granola, but needs more binder to be a bar. I probably rescued 5 bars from it?
Yay for tasty granola, but sorry you didn’t get the bar form from the full recipe.
I followed the recipe to the letter with only one substitution – sunflower seeds instead of nuts. I used the correct size pan, spread evenly and pressed firmly using my potato masher. I waited the full hour before cutting and removing. 50% was just crumbles and the remaining was uneven chunks. Does not serve my purpose of convenient school snacks.
Turned out perfect..Vegan perfect!!!
Please note ghee is not a nondairy alternative; it is clarified butter*
A quick FYI, totally don’t need an answer just trying to help.
Just below the instructions section you have a broken shortcode. It is showing as the shortcode instead of the item that the shortcode should be creating.
[BoilerPlate plate=”Heirloom Gardening Guide” search=”Replace” ]
Looks like it is the quotes causing the issue, they are backwards. So if you go in to the admin of the page and retype the quotes and save it will likely fix the issue.
Anyway, like I said, just thought I would mention it in case you were not aware.
Stay Safe, Be Well
Altho the recipe sounds good, why a 17×11 pan? I do not have that size, nor cupboard space or money to buy one. Why not a regular/normal size like 9″ or 9×13?
Chris, if you use a different size it alters the depth of the bars, if it’s too deep, they won’t be crunchy, just crumbly. You could try to cut back on some of the ingredients, but I found this size worked the best. Good luck!
11×17 is a normal size pan. It’s what’s called a “half sheet” pan. What most people make a Texas Sheet Cake in.
Thanks Jenny! Now I want some cake, too.
I realize this is 8 years later but the answer is because her measurements are tailored for a half sheet or 11×17 pan. Her prerogative.
I converted the recipe for a 9×13 pan. It’s easier if everything is by weight. So you convert her measurements to weight… i.e. Google “how much does a c of chopped pecans weigh” for example and do the math. Convert everything to weight and multiply by 0.625 for a 9×13 pan. Just estimate the things measured in teaspoons. 0.625 is a little more than half.
This is why they teach math in school not so everyone can become an astronaut.
Excellent recipe even in a 9×13 pan ?
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