These Granola Bars are made with rolled oats, chopped pecans, almonds, and raisins, pressed into a pan and baked until the edges turn golden and firm. Once cooled, they slice clean into bars that hold together in a lunchbox without crumbling apart.

I make a batch of these on Sunday to have breakfast or snacks ready for the whole week, since they keep well on the counter. They’re also a good one to pack for road trips or hikes. I like keeping these next to school snack ideas or a batch from these lunch box ideas for a fuller snack rotation.

If you like easy, make-ahead snacks like this one, these are worth trying too:

Ingredients You’ll Need

Pressing the mixture firmly into the pan before baking is what keeps these bars from crumbling apart later, so don’t rush that step. A mix of pecans and almonds gives more texture than a single nut would on its own.

Ingredients

2 1/2 cups rolled oats
1/2 cup chopped pecans
1/2 cup chopped almonds
1/2 cup raisins
1/2 cup honey
1/3 cup unsalted butter, melted
1/4 cup packed brown sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp salt

Directions

Preheat your oven to 325°F and line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides.
In a large bowl, combine the oats, pecans, almonds, raisins, and cinnamon.
Toss well so the raisins and nuts are evenly distributed through the oats.
In a small saucepan, warm the honey, melted butter, and brown sugar over low heat, stirring until the sugar has dissolved.
Remove from the heat and stir in the vanilla and salt.
Let it cool for a minute or two before adding it to the dry ingredients – too hot and it can start cooking the raisins.
Pour the warm honey mixture over the oat mixture and stir until everything is evenly coated.
The mixture should feel sticky and hold together when you press a small handful in your palm.
If it feels too dry, warm an extra tablespoon of honey and stir it in.
Transfer the mixture to the prepared pan and press it down firmly and evenly using the back of a spatula or your hands.
Press harder than feels necessary here – a loosely packed mixture is the main reason granola bars fall apart after baking.
It’s not a step to rush, just so you know, but a couple of extra minutes here saves you crumbly bars later.
Bake for 25 to 28 minutes, until the edges are golden brown.
Let the pan cool completely on a wire rack before slicing – this can take up to an hour.
Cutting into it while warm is the fastest way to end up with crumbles instead of bars.
Once fully cooled, lift the block out using the parchment overhang and slice into bars.
Serve and enjoy!

Important Recipe Notes

Press the mixture in firmly. This is the single most important step for bars that hold together. A loosely packed pan gives you granola clusters instead of sliceable bars.
Let the bars cool completely before cutting. Warm bars fall apart under a knife. A full hour of cooling on a wire rack makes a real difference.
Use a sharp knife for clean slices, and wipe the blade between cuts if it starts getting sticky from the honey.
Toast the nuts first if you have the time, for a deeper flavor. Spread them on a baking sheet and toast at 350°F for 5 to 7 minutes before mixing in.
Store in an airtight container at room temperature for up to a week, or in the fridge for up to 2 weeks. These also freeze well for up to 3 months, wrapped individually.
No pecans on hand? Walnuts or cashews both work well as a substitute here.

How to Serve, Store & Customize This Recipe

Serving: Serve these at room temperature as a quick breakfast or a snack any time of day. They pack well for lunchboxes, road trips, or a mid-morning bite at the office.

Storing: Keep bars in an airtight container at room temperature for up to a week, or in the fridge for up to 2 weeks. For longer storage, wrap them individually and freeze for up to 3 months.

Customizing: Swap the raisins for dried cranberries or chopped dried apricots, or stir in a handful of mini chocolate chips once the mixture has cooled slightly. A tablespoon of chia seeds or flaxseed adds extra fiber without changing the texture much.