Homemade cookies and cream granola bars are quick and easy to make and you can control what goes in them. They are perfect for lunchbox treats, after school snacks or keep one or two in your purse for when hunger strikes.
Making a big batch of homemade granola bars is actually pretty simple to do. These bars have bits of cookies and chocolate chops mixed in, but you can easily do fruit and nuts instead.
If you are like us, we are at the point in the school year where it’s time to switch up our snack routine. It gets boring having the same thing over and over, so it is nice to have something new.
He was paging through one of his cook books and saw a recipe for homemade granola bars and he thought they would make an interesting addition to the snack drawer. However the recipe he found included nuts, coconut and craisins.
He doesn’t like any of that stuff, so we knew we could follow that recipe exactly. So we adapted it into something we knew he would love.
Some crushed Oreos make anything better. A combination of chocolate and white baking chips was a fun way to compliment that flavor profile.
We had fun making the bars together and it was fun picking the mix ins. You can adjust them to whatever season or taste preferences your family has.
Making the granola bars
You want to start by toasting your oatmeal a bit. Just put it on a rimmed baking sheet and bake it for a few minutes.
That adds a little texture and flavor to the finished bars. You should smell the toasty oats when they are ready.
While your oats are toasting, prep your mix ins. Chop your nuts or cookies measure things out and get them ready.
Cook together a little honey and brown sugar as the glue that holds it all together. You can use maple syrup instead of honey if you prefer.
Once the syrup is hot and sticky, stir in the oatmeal until it is completely coated. Add your goodies and make sure it is distributed.
Now put it in a plastic wrap lined pan and press it down. You will want to really apply some pressure because this is what is going to hold it all together.
We covered the mixture with plastic wrap and used the bottom of a measuring cup to press it evenly. Then refrigerate the bars until they are completely set.
Now just cut them into bars, wrap them or put them in little baggies and store them for later. They are great for after school snacks, late night treats, lunch box goodies and more.
More fun and easy treats
Monster cookie energy balls are another fun and easy treat. They are perfect for after school snacks, after work out snacks or lunch box goodies as well.
Or turn ripe bananas into yummy balls of goodness with chunky monkey energy balls. They are fabulous and filled with honey and peanut butter as well.
Homemade granola is tasty too. We love using a variety of different granolas with yogurt and fruit. Give chocolate coconut granola a try if you haven’t, or go with our most frequently made maple cinnamon granola.
Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!
Homemade Cookies and Cream Granola Bars
- 5½ cups old fashioned oats
- ½ cup butter
- ⅔ cup honey
- ⅔ cup brown sugar
- 2 teaspoons vanilla extract
- 1 cup crushed Oreos
- ¾ cup chocolate chips
- Preheat oven to 350°F.
- Spread oatmeal on a rimmed sheet pan and bake for about 12 minutes, stirring half way through. Set aside to cool.5½ cups old fashioned oats
- Line a 9×13" pan with plastic wrap.
- In a large saucepan melt butter, brown sugar and honey together. Bring to a boil then remove from heat.½ cup butter, ⅔ cup brown sugar, ⅔ cup honey
- Stir in vanilla and oatmeal.2 teaspoons vanilla extract
- Fold in cookie bits and chocolate chips.1 cup crushed Oreos, ¾ cup chocolate chips
- Spoon into plastic wrap lined pan. Place another sheet of plastic wrap over the top and use the bottom of a bowl or measuring cup to apply pressure across the bars. Don't be afraid to really push down, this is what is going to help keep it all together later.
- Chill the bars for at least an hour. Then use the plastic wrap to remove the bars from the pan.
- Cut into bars and store in an airtight container or wrap them individually. They will store at room temperature for at least a week or longer in the refrigerator.