granola bar

Bring out your inner mean girl with this recipe for Kalteen Bars from Delish.com.

Mean Girls-Inspired Kalteen Bars

unsalted butter, melted

c. sugar

graham crackers, crushed

coarse sea salt,

c. chocolate

Soft and Chewy Protein Granola Bars

(160 g) quick oats

(40 g) vanilla protein powder

Tbsp (14 g) ground flax

cinnamon

tsp salt

(64 g) almond butter (or any nut butter)

(80 g) honey, or brown rice syrup

(120 ml) unsweetened vanilla almond milk

tsp vanilla extract

(60 g) mini chocolate chips (dairy-free if vegan)

Preheat oven to 350F (175C) and prepare an 8&#215;8 (20x20cm) baking pan by spraying it with cooking spray. Set aside.

In a large mixing bowl, combine oats, protein powder, flax, cinnamon, and salt. Set aside.

In a medium-sized mixing bowl, combine almond butter, honey, almond milk, and vanilla. Mix until fully combined. Pour wet mix into dry mix and stir until fully incorporated. Fold in chocolate chips.

Pour into prepared baking pan. Using a spatula or your hands, spread the mixture evenly in the pan, pressing down firmly.

Bake for 18-20 minutes, until edges begin to turn golden brown.

Remove from oven and let cool in pan for 20 minutes before cutting into bars.

These are delightfully chewy, filling, and mildly sweet. I think I will try almond extract next time instead of vanilla, and see if it brings out the flavor of all the nuts a little more. This is the best granola bar I’ve tried making yet! Thanks!

That’s an amazing recipe. I have to try it tonight for my family. Thanks for your sharing and love your site

These healthy apple pie oat bars are a soft granola bar, that is low in sugar

Healthy Apple Oat Bars

Cup quick cook oats

Cup rolled oats

2Tbsp chia seeds

1.5 tsp cinnamon

melted butter or coconut oil

apple purée or applesauce

honey

In a medium bowl, mix the oats, chia...

In a medium bowl, mix the oats, chia seeds and cinnamon

Add the melted butter and apple purée, mix...

Add the melted butter and apple purée, mix to combine

Line a baking tray (I use a 2ocm...

Line a baking tray (I use a 2ocm sq cake tin)

Press the mix into the bottom of the...

Press the mix into the bottom of the baking dish so that it is an even layer, it should be around 1.5-2cm thick

Bake at 180 degrees celsius or 375 Fahrneheit...

Bake at 180 degrees celsius or 375 Fahrneheit for 25 mins, it should be firm to the touch but not hard

Cool and slice into squares

https://mediavine-res.cloudinary.com/video/upload/ntgucsm1qhvgtqb6q7p8.mp4

healthy oat bars, apple pie flavour an easy granola bar recipe, oat flapjacks are perfect for kids toddlers and baby-led weaning

Healthy Apple Pie Oat Bars

This fruity, chewy flapjack is packed with delicious oats and cereal - kids can help make them and they're perfect for lunchboxes

Breakfast bar

mixed dried fruit (a mixture of raisins, sultanas

mixed seed

oats

multi-grain hoop cereal

butter

light muscovado sugar

golden syrup

Grease and line a 20cm square cake tin with baking parchment.

Put the dried fruit in a mixing bowl. Add the seeds, oats and cereal, and mix well.

Put the butter, sugar and golden syrup in the saucepan. Cook gently on the hob, stirring with the spatula, until the butter and sugar are melted.

Remove from the heat and pour the dry ingredients into the saucepan. Mix well until all the ingredients are coated with the syrup mix.

Fill the baking tin with the mixture. Use the spatula to press the mix down evenly. Bake at 160C/140C fan/gas 3 for 20 mins, then leave to cool completely before cutting into squares or fingers. Store in an airtight tin for up to 3 days – if they last that long!

These On-The-Go Granola Bars are a great healthy snack for toddlers + kids that are packaged and ready to pack into a school lunch, in a backpack for an after school snack or in your purse for a playdate treat.

On-The-Go Granola Bars

old fashioned oats

crispy rice cereal, (I used organic rice crispies

chopped nuts

shredded coconut (unsweetened)

peanut butter

agave necter

coconut oil

sea salt

mini chocolate chips

Line a muffin tin with 12 tulip muffin liners (see notes below)

In a medium bowl, stir together the oats, rice cereal, chopped nuts and shredded coconut.

In a microwave safe bowl or cup, add in the peanut butter, agave nectar, coconut oil, vanilla and salt. Heat in the microwave in 30 second increments until ingredients are just heated and can easily be whisked together. Whisk until creamy.

Pour peanut butter mixture into the oat mixture and stir until combined. Let sit until cool to touch. Add chocolate chips and stir until combined.

Scoop the granola mixture evenly into the muffin cups. Press down on each granola bar until firm.

Place the muffin tin in the fridge for 2 hours or more. This will make it easier to wrap the granola bars.

Take a granola bar with the wrapper and starting in one spot, fold over each section of the tulip mufifn liner towards the center. When the granola bar is completely wrapped you can use a sticker or a piece of washi tape to hold the liner together.

Place all of the wrapped granola bars into an air-tight container or plastic baggie into the fridge.

These granola bars can be customized with all sorts of mix-ins. This recipe is inspired by classic &quot;GORP&quot; (good ole raisins and peanuts) trail mix flavors.

Soft and Chewy Granola Bars

old fashioned rolled oats (300 grams)

brown rice syrup (120 milliliters)

coconut oil (60 milliliters)

brown sugar, lightly packed (35 grams)

salt (2 grams)

peanuts (roughly chopped, 35 grams)

raisins (roughly chopped, 35 grams)

mini chocolate chips (40 grams)

Preheat the oven to 325F.

Place the oats into a food processor or blender and pulse until the texture is crumbly but not yet flour. Transfer to a medium bowl. Add the brown rice syrup, coconut oil, brown sugar, salt, chopped peanuts, raisins, and chocolate chips. Stir until thoroughly combined.

Using a lined or greased mini loaf pan, divide the dough evenly between the cavities. Press the dough firmly into the pan using your fingers or a greased glass.

Bake for 18-20 minutes, until the tops are just starting to turn golden. Remove from the oven and let it cool on the counter for at least 30 minutes, or until they are cool to the touch.

Store in an airtight container.

Almond &amp; Coconut Quinoa Granola Bars

gluten-free oats

quinoa flakes

almonds

coconut flakes

medjool dates (about 10, pitted)

almond / peanut butter (or seed butter)

honey (or brown rice syrup

medjool date

Add the oats, quinoa flakes and toasted quinoa to a large mixing bowl.

Place almonds and coconut flakes in the bowl of a food processor and pulse 8 - 10 times until broken into pieces. Transfer these to the bowl.

Return bowl to base and add in dates. Pulse until dates are finely chopped and starting to come together. Add dates to the bowl and stir until the mixture is combined (large chunks are okay!). I find this is easiest done your hands so you can really incorporate the dates throughout the mixture evenly.

Melt the nut butter and honey together in a small sauce pan. Pour over granola bar mixture and stir until evenly coated.

Line an 8X8 baking pan with parchment. Dump the granola bar mixture into the pan and press it into the corners with your hands. Cover the bars with another layer of parchment and using a pastry roller or glass, roll across the top of the bars with semi-hard pressure until flat and even.

Place pan in the freezer for at least 30 minutes. Remove and slice into bars.

For storage, individually wrap each bar in plastic wrap. Store in the fridge for 1 week or in the freezer for up to 1 month.

Strawberry Granola Bars

honey ((ages 1+))

rolled oats

strawberry

In a large bowl, combine the peanut butter, honey, and vanilla extract. Mix until smooth and well-blended. Add the rolled oats and crushed freeze dried strawberries to the peanut butter mixture. Stir until all the ingredients are evenly combined.

Line an 8x8 inch baking dish with parchment paper, leaving some excess hanging over the sides for easy removal.

Transfer the mixture to the prepared baking dish. Place another piece of parchment paper on top and press down firmly to flatten the mixture evenly.

Refrigerate the granola bars for 1-2 hours to allow them to set.

Once set, remove from the fridge and use the excess parchment paper to lift the granola bars out of the dish. Cut into bars or squares of your desired size.

My daughter LOVES these! You can switch out the strawberries for chocolate chips or whatever else you’d like. I’ve started having to make two batches at a time!

My 4-year-old old helped me make these and she loves them. Super easy. Saving the recipe for the future!

Homemade Granola Bars

chocolate

In a large bowl, combine the peanut butter, honey, and vanilla extract. Mix until smooth and well-blended. Add the rolled oats and mini chocolate chips to the peanut butter mixture. Stir until all the ingredients are evenly combined.

Making your own protein bars may sound like a project, but this recipe comes together quickly and doesn’t require turning on the oven. Its greatest appeal, though, is how it combines the crackle of nuts and the creaminess of nut butter with earthy maple syrup. A fat pinch of salt and a touch of pepper bring out the nuts’ toasty bittersweetness. The black pepper sharpens the syrup’s caramel roundness, but try ground chipotle or other dried chiles for a smoky heat. There’s plenty of salt, but if you want even more, sprinkle flakes on top before chilling. Feel free to customize the nuts and seasoning: Just be sure to keep the ratios the same.

Homemade Protein Bars

pure maple syrup

fine sea salt

black pepper

almond butter peanut butter (see Tip)

quick-cooking oats

pepitas (shelled pumpkin seeds)

NYT Cooking

https://static01.nyt.com/images/2025/06/26/multimedia/protein-bar-hmtw/protein-bar-hmtw-videoSixteenByNineJumbo1600.jpg

Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.

https://static01.nyt.com/images/2025/06/26/multimedia/protein-bar-hmtw/protein-bar-hmtw-googleFourByThree.jpg

https://static01.nyt.com/images/2025/06/26/multimedia/protein-bar-hmtw/protein-bar-hmtw-mediumSquareAt3X.jpg

Line the bottom and sides of a 9-inch square baking pan with parchment paper.

Bring the syrup, salt and pepper to a boil over medium-high in a large saucepan, stirring occasionally. Boil until thickened to the consistency of honey, about 2 minutes. Turn the heat down to low, add the almond butter, and stir until smooth and bubbles just start to pop, about 1 minute longer. Turn off the heat.

Add the oats, nuts and seeds, and stir until everything is very evenly coated. Smash and scrape the mixture as needed to get everything coated; the mixture will be quite stiff.

Scrape the mixture into the parchment-lined pan and press firmly into an even layer. Refrigerate until stiff, at least 1 hour and up to overnight.

Use the parchment to slide the slab out of the pan and onto a cutting board. Cut into 12 even bars. Wrap individually, if you’d like. The bars will keep in an airtight container at room temperature or in the refrigerator for up to 2 weeks.

Has anyone tried powdered peanut butter (reconstituted with milk or water) with this recipe?

I’ve tried these twice and mine don’t hold together (makes good granola though). What am i doing wrong?

Love these!  Great for a snack, breakfast or dessert (with a little vanilla ice cream!). I make them with steel cut oats. Extra crunchy

The mixture seized up after I added the peanut butter. maybe because it was the regular highly processed kind not natural. Very crumbly. Will make a great yogurt topper but can't send it in the backpack with the kid as hoped.

I made these exactly as written and then once in the pan, I sprinkled flaky sea salt over the top. They are delicious! One bar was incredibly satisfying and kept me full from 7am till lunch.  It is like a healthy, whole food version of a Nature Valley Protein Granola Bar.  For the detractors, my usual breakfast of 2 egg whites has 12 grams of protein, this bar is infinitely yummier with 10 grams of protein, so I am willing to consume a few extra calories to mix up my boring breakfast routine!

making these contain a real protein content can be accomplished by adding protein powder - then, of course adjusting the liquids & butters. its an experiment that is worth the try - if the bars are too wet then keeping in fridge helps. delicious..

I added more oats to mine and added protein powder and water to the mixture holding it together. Also added chia seeds. Still higher in fat bc of nuts and pb but now high in protein and fiber. Also more oats make it higher in carbs. When I eat these bars I’m looking for a meal replacement to get me through work so I don’t mind the calories, but want a balance of fat, fiber, carbs, and protein.

I understand that many of you see these as non"protein" bars. Perhaps they should have a different name. But there is one thing they aren't. They are not a boxed amalgam of preservatives and chemicals that often exist in "healthy" snacks. Do they have a higher fat content?  Yes. Are they a donut? No. There are benefits in eating all of those nuts and fiber and even natural sugars instead of corn syrup when it  comes to your glycemic index. Not everyone in the world is paleo. And that is okay.

I followed directions but ended up with a granola rather than bar consistency. The almond butter didn’t bind well. It’s very tasty but I’ll use it as granola.

Did anyone have trouble with the bars
Holding together? I made the recipe as stated and they crumbled .,,not sure where I went wrong?

Way too many calories for the protein. Sorry. Not gonna go on my playlist.

I agree with comments of seeing these bars for the fatty content. Recipes touted as protein rich should, at least list, amount of protein/fat/calories per unit in order to be helpful. Though I'm aware that nuts and seeds have fat (typically 15g per serving) content, they are my go to get enough protein to meet my 72 yo active needs in the morning, while avoiding eggs, meat & gassy whey products. Along with the fat/protein in my chosen low-fat yogurt or cottage cheese for my morning mix, I measure in a mix of enough nuts and seeds to attempt to exceed 20 grams of protein. I take another 10-15 gram mix of nuts in my pocket when going to the gym. About fat quantity complaints here, unless comparing to a processed "protein bar" I don't know how to get protein without fat - for what is appetizing to me at breakfast. I'd love to find the perfect mix for a "simple" home made protein bar.

These are tasty but should not be called a protein bar when a majority of calories come from fat and carbs.

Could you use quinoa flakes instead of oatmeal?

Made these with really no modifications. Used peanut butter. Since the instructions were really big on talking about the nuts being well chopped, I ran my pre-chopped nuts through my nut chopper just to get the pieces a little smaller.
Love the texture of these; they're a little fudge like.

Delicious, but very misleading to call them protein bars. Lots of calories (~300) to get to less than 10g of protein.

I tested these with regular rolled oats and they're very tasty, but because they're larger and thicker than quick-cooking oats, the bars don't hold together easily. If you're ok with the bars crumbling a bit, you definitely can use rolled oats!

Could you use honey in the first place (or better yet, Lyle's syrup) rather than boiling maple syrup until it has the consistency of honey?

@Roger
Did you mean gorillas? I imagine guerillas would like these, though.

This isn’t a protein bar. The protein content is quite low compared to fat and calories. It’s delicious but it’s just a high-fat granola bar.

RE:  the rolled oats issue - what if you blenderized the rolled oats to reduce their mass?  i think i'll try that rather than use the more processed oats.

Made exactly as written. Came out perfectly. Absolutely delicious. Do not understand all the critical comments. No one said you had to make them.

@Josiah K agree! These are “fat” bars if anything as nuts are so high in fat.

Plant fat vs animal fat is no contest.  Animal fat is more often saturated.  Fruit sugar and plant protein are what guerrillas, elephants, and rhinos eat.  The facts are overwhelming: a plant-based diet will help you live a healthier and longer life.

I cook 250 g pitted dates add a cup of water and mix with 500 g oats and nuts - press the dough in a form and bake 30 min 175 c.

@Alex
Agree! Needs a bunch more protein! I prefer 20g protein per bar. I am adding wheat germ and nutritional yeast and more nut butter ti bind.

Wow, lots of comments about calories here. I am a mom of two toddlers here. I'm constantly trying to get them to eat healthy fats and protein, rather than grains or fruit. This bar is perfect! Perhaps,  not for the overweight 30-50 year old trying to shed some pounds.

You can whiz regular rolled oats in the food processor or blender if you don't have quick-cooking ones.

Can I use less maple syrup or will that ruin it? Also, can I add a scoop of protein powder to the mixture?

I followed the Recipie exactly. Left in refrigerator for three hours. Attempted to slice and entire pan crumbled. Tastes good and is good in yogurt but it became granola. Would probably not make again if I wanted bars.

The easiest on-the-go snack with 6 healthy ingredients, these muesli bars are one to make on repeat. Salty, sweet, dipped in chocolate, just irresistible!

Easy No-Bake Muesli Bars

(185 grams) nut/seed butter (I love tahini here!)

(160 grams) maple syrup or honey

(300 grams) of your favorite muesli (this is mine!)

salt

(60 grams) dark chocolate chips

Melt nut/seed butter with the sweetener in the microwave or stovetop. Whisk until smooth. Stir in vanilla and salt.

In a large bowl, pour wet ingredients over the muesli and stir until evenly coated (you can toast the muesli first in the oven for 7-9 minutes at 350 until browned for extra flavor!)

Melt chocolate chips. Pour into the bottom of a 8&#215;8” baking dish lined with parchment paper. Freeze 5-10 minutes until almost hard.

Top with the muesli mixture, pressing in firmly.

Store leftovers in the fridge for up to a week.

This was absolutely delicious.Used tahini and honey. Thank you.

Super happy with this! I am really bad at following quantities in recipes (as in, I don't actually own measuring cups) but they still turned out awesome. 
I used hemp &amp; cashew butter which I made in the blender and spread the chocolate over the top of the bar slab instead of underneath, then sprinkled coconut on that.

This is wonderful recipe. 
And very easy to prepare. 
Thank you!

Top 11 granola bar recipes from across the web

The most viewed granola bar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mean Girls-Inspired Kalteen Bars

Soft and Chewy Protein Granola Bars

Healthy Apple Oat Bars

Breakfast bar

On-The-Go Granola Bars

Soft and Chewy Granola Bars

Almond & Coconut Quinoa Granola...

Strawberry Granola Bars

Homemade Granola Bars

Homemade Protein Bars

Easy No-Bake Muesli Bars

Top 11 granola bar recipes from across the web

The most viewed granola bar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mean Girls-Inspired Kalteen Bars

Soft and Chewy Protein Granola Bars

Healthy Apple Oat Bars

Breakfast bar

On-The-Go Granola Bars

Soft and Chewy Granola Bars

Almond &amp; Coconut Quinoa Granola...

Strawberry Granola Bars

Homemade Granola Bars

Homemade Protein Bars

Easy No-Bake Muesli Bars

The most viewed granola bar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Almond & Coconut Quinoa Granola...