Why You’ll Love This Trail Mix Granola Bars
- They’re endlessly customizable. The basic formula is a perfect canvas for your favorite trail mix ingredients. Not a fan of raisins? Swap in dried cranberries. Love coconut? Toss in a handful. It’s your bar, your rules.
- The perfect texture—chewy, not crunchy. The secret is a gentle bake that just sets the bars without turning them into jaw-breaking bricks. They have a wonderful, yielding chew that makes them incredibly satisfying to eat.
- No weird ingredients, just real food. You can pronounce every single item on the ingredient list. It’s a snack you can feel genuinely good about giving to kids or enjoying yourself, knowing exactly what’s inside.
- They freeze like a dream. Make a big batch, wrap them individually, and stash them in the freezer. They’ll be ready whenever a snack emergency strikes, thawing in minutes for a fresh-from-the-kitchen taste.
Ingredients & Tools
- 2 cups old-fashioned rolled oats
- 1/2 cup almond butter (or any nut or seed butter you prefer)
- 1/3 cup honey or pure maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 1/2 cup chopped nuts (almonds, walnuts, or pecans are great)
- 1/4 cup seeds (pumpkin or sunflower seeds work perfectly)
- 1/3 cup dried fruit (raisins, chopped apricots, or cranberries)
- 2 tbsp mini chocolate chips or cacao nibs (optional, but highly recommended)
Tools: 8×8 inch baking pan, parchment paper, medium mixing bowl, small saucepan, spatula
The beauty of this list is its flexibility. That honey or maple syrup isn’t just a sweetener—it’s the primary glue that holds everything together, so don’t skip it! And the almond butter adds a rich, nutty depth and extra protein that makes these bars truly substantial.
Serves: 8-10 bars | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes (plus cooling)
Before You Start: Tips & Ingredient Notes
- Why toast the oats? Taking a few extra minutes to toast the oats and nuts in the oven is a non-negotiable step for maximum flavor. It deepens their nutty character and prevents the final bars from tasting bland or raw.
- Can I use quick oats? I really don’t recommend it. Old-fashioned rolled oats give the bars their signature chewy, substantial texture. Quick oats can become a bit mushy and won’t provide the same satisfying bite.
- My nut butter is super thick—help! If your nut butter has solidified at the bottom of the jar, give it a good stir first. For a really stubborn jar, you can gently warm the entire jar in a bowl of warm water to make it easier to measure and mix.
- The sticky situation. Lining your pan with parchment paper is crucial. Leave some overhang on two opposite sides—this creates “handles” that make it incredibly easy to lift the whole slab of granola out of the pan for clean, easy cutting.
How to Make Trail Mix Granola Bars
Step 1: Toast the Oats & Nuts. Start by preheating your oven to 325°F (165°C). Spread the rolled oats and your chopped nuts evenly on a bare baking sheet. Pop them in the oven for about 8-10 minutes, stirring halfway through. You’ll know they’re ready when the kitchen smells wonderfully nutty and the oats have taken on a very light golden color. Keep a close eye on them—they can go from perfectly toasted to burnt surprisingly fast!
Step 2: Create the Glue. While the oats are toasting, grab your small saucepan. Combine the honey (or maple syrup), almond butter, and melted coconut oil. Warm this mixture over low heat, stirring constantly with a spatula until everything is smoothly combined and liquid. You don’t need to boil it, just heat it enough so it’s easy to mix. Remove it from the heat and stir in the vanilla extract, cinnamon, and salt. This warm, fragrant mixture is what will bind all your dry ingredients together.
Step 3: The Big Mix. Transfer your toasted oats and nuts to a medium mixing bowl. Add the seeds, dried fruit, and those optional but glorious chocolate chips. Now, pour the warm liquid mixture over the top. Use your spatula to fold everything together until every single oat and nut is thoroughly coated in the sticky, sweet glue. It might take a minute of mixing, but you’ll see it all come together into a cohesive, clumpy mixture.
Step 4: Press, Press, Press! This is the most important step for getting bars that hold their shape. Transfer the mixture to your parchment-lined baking pan. Now, take another piece of parchment paper and place it directly on top of the mixture. Use your hands, a flat-bottomed glass, or a measuring cup to press down HARD all over the surface. Really compact it—this pressure is what ensures your bars won’t crumble later. The more you press, the better they’ll stick together.
Step 5: Bake & Cool Completely. Bake the pressed mixture for 18-20 minutes. The edges will become a deep golden brown, but the center might still look a little soft—that’s perfect. They will firm up as they cool. This is the hardest part: let the pan cool completely on a wire rack. I mean it—don’t even think about cutting them while they’re warm! For best results, I often pop the whole pan into the refrigerator for an hour to really set up.
Step 6: Slice and Serve. Once the slab is completely cool, use the parchment paper handles to lift it out of the pan onto a cutting board. Use a sharp knife to slice it into bars or squares. If you find any crumbs, just press them back into the bars—they’re very forgiving. And there you have it—homemade granola bars that are ready for adventure!
Serving Suggestions
Complementary Dishes
- A big bowl of Greek yogurt — Crumble a bar over plain or vanilla yogurt for a deconstructed parfait that adds fantastic texture and a touch of sweetness to your breakfast.
- Apple slices with a smear of peanut butter — The crisp, fresh apple and rich peanut butter are a classic pairing that these nutty, chewy bars complement beautifully for a more substantial snack plate.
Drinks
- A cold glass of whole milk — It’s a timeless combo for a reason. The creaminess of the milk is the perfect partner to the chewy, nutty bars, especially for a quick breakfast.
- A hot cup of black coffee — The slight bitterness of the coffee cuts through the sweetness of the bars and highlights their toasty, oaty notes, making for a very grown-up, satisfying morning treat.
Something Sweet
- A small square of dark chocolate — If you’re looking for a simple dessert, enjoy a bar with a piece of high-quality dark chocolate. The intense cocoa flavor alongside the fruity, nutty bar is a sophisticated way to end a meal.
Top Mistakes to Avoid
- Mistake: Not pressing the mixture firmly enough. This is the number one reason for crumbly bars. You really need to use some muscle here to compact the mixture so it binds together during cooling.
- Mistake: Skipping the toasting step. I know it’s tempting to save time, but untoasted oats have a flat, almost grassy flavor. Toasting unlocks their nutty potential and is absolutely worth the extra few minutes.
- Mistake: Cutting the bars while they’re still warm. I’ve been guilty of this too, driven by impatience! But if you cut them warm, they will fall apart. The cooling (and even chilling) time is essential for the binding agents to set properly.
- Mistake: Using too many wet add-ins. If you’re experimenting with add-ins, stick to dry ingredients. Fresh fruit will add too much moisture and make the bars spoil quickly and become soggy.
Expert Tips
- Tip: Add a protein punch. For an extra boost, stir a scoop of your favorite vanilla or unflavored protein powder into the warm wet ingredients. You might need to add a tiny splash more of honey or maple syrup to compensate for the dryness.
- Tip: Make them gluten-free. This recipe is naturally gluten-free as long as you use certified gluten-free oats. It’s an easy swap that makes these bars accessible to almost everyone.
- Tip: Create a chocolate drizzle. For a special occasion, melt a couple of tablespoons of chocolate chips with a teaspoon of coconut oil and drizzle it over the cooled, cut bars. Let it set before storing—it looks gorgeous and tastes even better.
- Tip: For super-clean cuts, heat your knife. If you want picture-perfect bars, run your knife under very hot water, wipe it dry, and then make a smooth, firm cut. The heat helps the knife glide through without dragging and crumbling the edges.
FAQs
How should I store these granola bars?
Once completely cool, store them in an airtight container at room temperature for up to 5 days. For longer storage, they are fantastic frozen. Individually wrap each bar in parchment paper and place them in a freezer bag. They’ll keep for up to 3 months. You can grab one and it will be thawed and ready to eat by your mid-morning coffee break.
Can I make these vegan?
Absolutely! It’s a very simple substitution. Just ensure you use maple syrup instead of honey, and use a vegan-friendly nut butter. The coconut oil is already plant-based, so you’re all set. They turn out just as chewy and delicious.
My bars are too crumbly. What happened?
This usually points to two things: either the mixture wasn’t pressed firmly enough into the pan, or there wasn’t quite enough of the wet “glue” mixture. Next time, really pack it down hard. If your mixture seemed dry, you can add an extra tablespoon of nut butter or honey to the warm liquid mixture to help it bind better.
Can I use different sweeteners?
Honey and maple syrup work best because they are sticky and bind well. You could experiment with brown rice syrup, which is also very sticky. Liquid sweeteners like agave might work, but I find they can make the bars a bit softer. I wouldn’t recommend dry sweeteners like coconut sugar, as they won’t provide the necessary binding power.
Why did my chocolate chips melt?
If you mix the chocolate chips into the warm oat mixture, they will almost certainly melt. That’s not necessarily a bad thing—it creates a lovely chocolate swirl! But if you want distinct chips, let the oat mixture cool for about 10-15 minutes after you’ve combined it with the wet ingredients before you stir in the chips. This little pause makes all the difference.
Trail Mix Granola Bars
Ditch store-bought bars! Make chewy, customizable trail mix granola bars with real ingredients. Perfect for breakfast on-the-go or healthy snacks. Easy recipe with pro tips from a home cook.
Ingredients
Ingredients
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2 cups old-fashioned rolled oats
-
1/2 cup almond butter (or any nut or seed butter you prefer)
-
1/3 cup honey or pure maple syrup
-
1/4 cup coconut oil (melted)
-
1 tsp vanilla extract
-
1/2 tsp ground cinnamon
-
1/4 tsp fine sea salt
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1/2 cup chopped nuts (almonds, walnuts, or pecans are great)
-
1/4 cup seeds (pumpkin or sunflower seeds work perfectly)
-
1/3 cup dried fruit (raisins, chopped apricots, or cranberries)
-
2 tbsp mini chocolate chips or cacao nibs (optional, but highly recommended)
Instructions
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Toast the Oats & Nuts. Start by preheating your oven to 325°F (165°C). Spread the rolled oats and your chopped nuts evenly on a bare baking sheet. Pop them in the oven for about 8-10 minutes, stirring halfway through. You'll know they're ready when the kitchen smells wonderfully nutty and the oats have taken on a very light golden color. Keep a close eye on them—they can go from perfectly toasted to burnt surprisingly fast!01
-
Create the Glue. While the oats are toasting, grab your small saucepan. Combine the honey (or maple syrup), almond butter, and melted coconut oil. Warm this mixture over low heat, stirring constantly with a spatula until everything is smoothly combined and liquid. You don't need to boil it, just heat it enough so it's easy to mix. Remove it from the heat and stir in the vanilla extract, cinnamon, and salt. This warm, fragrant mixture is what will bind all your dry ingredients together.02
-
The Big Mix. Transfer your toasted oats and nuts to a medium mixing bowl. Add the seeds, dried fruit, and those optional but glorious chocolate chips. Now, pour the warm liquid mixture over the top. Use your spatula to fold everything together until every single oat and nut is thoroughly coated in the sticky, sweet glue. It might take a minute of mixing, but you'll see it all come together into a cohesive, clumpy mixture.03
-
Press, Press, Press! This is the most important step for getting bars that hold their shape. Transfer the mixture to your parchment-lined baking pan. Now, take another piece of parchment paper and place it directly on top of the mixture. Use your hands, a flat-bottomed glass, or a measuring cup to press down HARD all over the surface. Really compact it—this pressure is what ensures your bars won't crumble later. The more you press, the better they'll stick together.04
-
Bake & Cool Completely. Bake the pressed mixture for 18-20 minutes. The edges will become a deep golden brown, but the center might still look a little soft—that's perfect. They will firm up as they cool. This is the hardest part: let the pan cool completely on a wire rack. I mean it—don't even think about cutting them while they're warm! For best results, I often pop the whole pan into the refrigerator for an hour to really set up.05
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Slice and Serve. Once the slab is completely cool, use the parchment paper handles to lift it out of the pan onto a cutting board. Use a sharp knife to slice it into bars or squares. If you find any crumbs, just press them back into the bars—they're very forgiving. And there you have it—homemade granola bars that are ready for adventure!06
