Chia Seed Granola Bars
Chia seed granola bars are packed with all things good for you, like flax, chia, coconut oil, almonds, and dark chocolate! They make the perfect on-the-go breakfast or snack.
Homemade granola bars are way easier to make than most think, not to mention 100X better than anything from the store! It’s basically granola in a bar form.
Ever since I shared my go-to granola recipe I knew that I wanted to incorporate similar ingredients into a granola bar recipe.
These homemade chia seed granola bars are nutty, soft, chewy, and not overly sweet — sweetened with just the perfect amount of brown sugar and honey. Also, a drizzle of dark chocolate totally makes these a little extra tasty and 100% kids approved!
To make these soft chia seed granola bars, you will need the following ingredients:
- old-fashioned oats
- whole almonds
- chia seeds
- flax seeds
- brown sugar
- coconut oil
- dried cranberries
- dark chocolate
How to Make Chia Seed Granola Bars
- Toast the oats, nuts, and seeds: Start off with toasting the oats, nuts, and seeds on a large baking sheet in a preheated 350F oven for about 10 minutes or until lightly golden brown. Transfer to a large mixing bowl. Toasting gives the bars a much deeper taste and a little crunch.
- Make the sugar mixture: Combine the sugar, coconut oil, honey, vanilla, and salt in a saucepan over medium-low heat until the sugar dissolves.
- Combine oats and sugar mixture: Pour the sugar mixture over the oats and mix really well so that every oat and seed is coated. Stir in cranberries.
- Press into a pan and chill: Spread the mixture into an 8X8 pan lined with parchment paper and using the bottom of a measuring cup, pack down the oats. You want them really tight and packed down. Cover and refrigerate for about 2 hours. Slice into 8 even bars.
- Drizzle with chocolate: Melt the chocolate in a small saucepan and drizzle over the bars.
Storing Granola Bars
To store homemade granola, individually wrap them in wax paper, parchment paper, or plastic wrap and place inside a large ziplock bag.
Bars keep well for several days at room temperature in a cool, dry place, away from any heat or direct light. Or for a couple of weeks in the fridge.
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Chia Seed Granola Bars
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 8 bars 1x
- Category: Breakfast
- Method: No Bake
- Cuisine: American
Soft and chewy granola bars packed with all things good for you, like flax, chia, coconut oil, almonds, and dark chocolate! They make the perfect on the go breakfast or snack.
- 2 1/2 cups old-fashioned rolled oats
- 1/2 cup whole almonds, roughly chopped
- 1/4 cup chia seeds
- 1/4 cup flax seeds
- 1/4 cup brown sugar, packed
- 1/3 cup coconut oil
- 1/4 cup honey
- 1/2 tsp. vanilla extract
- 1/4 tsp. sea salt
- 1/4 cup dried cranberries
- 4 oz. dark chocolate
- Preheat the oven to 350 F degrees.
- Spread the oats, almonds, chia seeds, and flax seeds on a large baking sheet. Toast the oats for 7-10 minutes or just until slightly golden brown. Transfer to a large mixing bowl and set aside.
- In a small saucepan, combine the brown sugar, coconut oil, honey, vanilla, and salt. Heat the mixture over medium-low heat, stirring, until the sugar has melted.
- Pour the sugar mixture over the oats and with a wooden spoon, stir to thoroughly combine, making sure every oat and seed is coated in the sugar mixture. Stir in the dried cranberries.
- Line an 8X8-inch pan with parchment paper, leaving a few inches overhang on two sides. Spread the mixture evenly in the pan, pressing down firmly. I used a bottom of a measuring cup to press down and really pack the oats, which helps them hold together better.
- Cover the pan tightly with foil and refrigerate for 2 hours. Remove the oat mixture from the pan with the parchment paper and slice into 8 even bars. Set aside.
- Prepare the chocolate drizzle by melting the chocolate in a small saucepan over medium-low heat until smooth. Using a spoon, drizzle the chocolate over the bars and set aside until chocolate is set.
- To store, wrap the granola bars individually in wax paper, parchment paper, or plastic wrap and place in a large ziplock bag. Bars keep well for several days at room temperature in a cool, dry place, away from any heat or direct light. Or for a couple of weeks in the fridge. Bars will slightly harden when stored in the fridge.
- Serving Size: 1 bar
- Calories: 341
- Sugar: 18.4 g
- Sodium: 77.2 mg
- Fat: 16.7 g
- Carbohydrates: 40.4 g
- Protein: 6.2 g
- Cholesterol: 0.2 mg
Keywords: on the go, school lunch, snack
Recipe published 8/8/2016. Updated 5/30/2021.
I made these and let it sit in the refrigerator for more than 2 hours- it is still not stuck together. Any ideas of how to fix it? I don’t want to throw it out.
Just made these. Delicious and very easy. I used dark brown sugar and added sultanas as well as the cranberries, (same amount) and only had flaked almonds – still delish ! I left them to ‘set’ at room temperature and they were lovely – soft and chewy. Didn’t have any chocolate to decorate the top but not a problem.
Thank you Carole! So glad you enjoyed them.
Do you use whole flaxseed or ground?
I used whole flaxseed.
If you leave out the brown sugar and replace it with almond butter would that work?
You can try it but it’s really hard for me to say how they would turn out without me testing it out first.
Also, If I am already using honey, can I leave out the brown sugar please?
Brown sugar helps keep the bars together without adding any other ingredients.
Tried out this recipe on Saturday. The granola bars turned out wonderful! Never getting store bought kind again. I would just add more cranberries next time. And they are actually not soft and chewy at all. You gotta chew them good, but they taste delicious and are very healthy! Thank you for such an amazing recipe, Katya!
So good to hear you loved them! Thanks for the feedback 🙂
I would add more cranberries nwxt time, too. Here is a tip tho: if you keep the granola in the fridge, it will be hard. If you keep it at room temperature, it will be soft and chewy.