I spent years chasing after the perfect recipe for homemade granola bars. Floored at the price of a single box of the store bought brands, I decided that I could do just the same, if not better, for less. We’re a family on the go and if you’re like me, you can easily spend close to $20 at the grocery store just on the various types of granola bars that suit each child’s (and adult’s) tastes. Plus, we have dairy allergies in our house so finding healthy, fill-you-up bars that fit our dietary restrictions are even more costly – and less delicious. I adapted this recipe from one found online years ago, and while sometimes I leave out the raisins or chocolate chips, I have yet to find one that can beat it. 

Give this recipe a try and let me know what you think! At our house, they don’t stick around long, so I usually double the recipe.

Homemade Dairy-Free Granola Bars
**For Gluten-Free adaptation, substitute ground flax seed meal for wheat germ and gluten-free flour for traditional flour**

Servings: 24
Cook time: 25 min
Prep time: 15 min

2 cups old fashioned rolled oats
¾ c. packed light brown sugar
½ c. wheat germ
¾ tsp. ground cinnamon
1 c. all-purpose flour
¾ tsp. salt
¾ c. raisins (optional)
1/3 c. honey
1 egg, beaten
½ c. vegetable oil
2 tsp. vanilla extract
½ c. creamy peanut butter
¼ c. dairy-free chocolate chips (optional)


  1. Preheat oven to 350°F. Line 9 x 11” pan with parchment paper, including some to hang over the sides (or spray with cooking spray).
  2. In a large bowl, combine the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt with a spoon. Make a well in the center and pour in the beaten egg, followed by the vegetable oil, honey, vanilla, chocolate chips, and peanut butter.
  3. Mix well using your hands until combined. Press the mixture evenly and firmly into the prepared baking dish.
  4. Bake 18-22 min, until edges begin to turn golden brown and the center no longer looks runny. Cool 10 min, then pull out using parchment paper and place on a cutting board to cut into squares. Cool completely before storing.

Tip: Measure the vegetable oil before the honey and it will slide right out of the measuring cup.

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