Homemade Clif® Snack Bars

These soft and chewy Homemade Snack Bars are just like the Clif® Bars you find in store – only better, because you make them yourself! This protein bar recipe is easy to make from scratch with wholesome ingredients like old fashioned oats, peanut butter, honey and shredded wheat.

Individual Homemade Clif Snack Bars wrapped in decorating paper with bows.

As you all know I am not really outdoorsy.

And while oats and raisins and granola can certainly be eaten indoors it kinda seems like the outdoors have claimed them as their own.

So what I am proposing is that all us indoor people take back granola.  That’s right.  You don’t have to hike mountains and wears khaki to enjoy an oat bar.  You don’t have to drink water out of a water bottle and wear a backpack to enjoy raisins.

It’s a fact.  I am currently indoors, wearing non-khaki clothes, drinking a beverage out of a cup with no squeeze lid, and am gazing at my cute new bag that is on the table next to me.  All safely indoors.  AND I am eating an oat-packed, raisin-filled bar.

The whole idea of this snack might seem out of place on my sugar filled site, but I assure you, it’s every bit as delicious as say, a Caramel Swirled Pretzel M&M Blondie…ok, well, that’s not entirely true…but they’re really good.  A close second to those bars, for sure!

They are much like the Clif Bars that you can buy in the supermarket…but better, because you make them.  Homemade is always better, don’t you think?

My kids love them too, but I make them eat them outdoors.  Kids are messy, plus I’ve heard fresh air is good for kids.  Whatever.

Individual Homemade Clif Snack Bars wrapped in decorating paper with bows.

So let’s get down to the dirty…

Grab your food processor.  I loathe mine…anyone have any suggestions about a good food processor? I need a new one!

Anyway, pulse some raisins until they are chopped up a little.  They will get a little sticky, that’s ok.

Photo collage showing a photo of raisins in a blender next to a photo after they are blended.

Then add in some of your other healthy stuff…oats, shredded wheat, cinnamon and a pinch of salt…pulse it together.

Photo collage showing a photo of shredded wheat being added into a blender with ground raisins, next to a photo of the ingredients after blending.

In a separate bowl whisk together some honey, some vanilla, a couple eggs and some peanut butter.

Honey and peanut butter is whisked together in a clear bowl.

Mix the wet and the dry and if you’re feeling crazy add some mini chocolate chips.  Press it all into a prepared pan.

Homemade snack bar mixture is spread over a baking sheet.

Bake it up and let it cool before cutting into squares.

Individual Homemade Clif Snack Bars wrapped in decorating paper with bows.

No khaki necessary.

Print

Homemade Clif® Snack Bars

  • Author: Shelly
  • Prep Time Prep Time: 5 minutes
  • Cook Time Cook Time: 18 minutes
  • Total Time Total Time: 23 minutes
  • Yield Yield: 6 servings 1x
  • Category Category: Snack
  • Method Method: Oven
  • Cuisine Cuisine: American

Description:

These wholesome, soft and chewy Homemade Snack Bars taste just like the Clif® Bars you find in store – only better, because you make them yourself!


Scale

Ingredients:

  • 1 cup old fashioned oats
  • 3 large biscuit style shredded wheat cereal, or 1 cup un-frosted spoon-size shredded wheat
  • 1 cup raisins
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2 eggs
  • 1/4 cup honey
  • 2 tsp vanilla
  • 1/4 cup peanut butter
  • 1/2 cup mini semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°
  2. Spray an 8×8 pan lightly with cooking spray.
  3. Place raisins in food processor and pulse until lightly chopped (it will be sticky)
  4. Add the shredded wheat, oats, cinnamon and salt in food processor and pulse until mixture is finely chopped and incorporated.
  5. In a large bowl whisk together eggs, honey, vanilla and peanut butter.
  6. Add the oat mixture and chocolate chips and stir until combined.
  7. Spread in prepared pan and bake 15-18 minutes until edges are slightly golden.
  8. Let cool completely in the pan before slicing into squares.

Notes:

recipe adapted from California Raisin

Keywords: homemade protein bars, energy bars, homemade granola bars

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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david
Aug 28, 2014 11:09 pm

The best food processor is a robocoup they cost more than the average one at walmart but mine has lasted me almost 30 years. You can buy one at any restaurant supply store

Suzi A.
Aug 4, 2014 9:01 pm

I had a 1/2 box of Shredded Wheat that I bought for another recipe and have been looking for something to use them for. I couldn’t even let these cool all the way before I started picking at them. They smell awesome! Next time I may add a little more peanut butter – just because I’m a P.B. junkie! Thanks for the recipe!

Lisa H.
Jan 4, 2014 12:53 pm

Would like to know the “shelf life” of this recipe once prepared? If you know how stable they are on the “trail” I would like to know as my boyfriend, and my ex boyfriend are going hiking in the spring on the A.T. (Appalachia Trail).
Thanks!

CS
Nov 14, 2013 11:46 pm

I am vegan and the reason why I eat Clif Bars is because they are vegan and do contain nutrients and protein. I’m just really disappointed that you used EGGS in these. One good thing about Clif bars is that they are dairy-free. Also, many people complained bout the price of Clif bars, but they are 70% organic and we all know that organic foods are more expensive.

Juleen Michelle
Nov 11, 2013 1:37 pm

Read and bake a lot of your recipes and I’m a few pounds heavier but HAPPY!!!!I would love to make these with cranberries and white chocolate. what would I put in place of the peanut butter?

Jennifer
Nov 9, 2013 9:41 am

Is there a substitute for raisins? Really don’t care for them.

Lindsey
Jul 24, 2013 4:41 pm

Any suggestions for making them gluten-free?

Adrian
Jun 27, 2013 4:45 pm

Hello, I’m vegan and not sure if someone has asked this, but can a flax egg be used instead of normal eggs?

Jody Palmer
Jun 12, 2013 6:19 pm

Hello there, how long do these last?

Sep 19, 2012 6:05 pm

WOW first time here and I am in LOVE you are so creative excited to follow you on twitter and pinterest thanks for the great recipes

Brooke
Aug 22, 2012 8:47 am

Can you tell me how to make these as thick as you did in the picture? I made them and they came out really thin. I am making them again and want to have them be nice and thick like your photos.

Thank you,
brooke

Mellissa
Jun 14, 2012 8:36 am

I just made these, using dried bing cherries because I had them on hand, and love them! I’m going to try freezing some and see how they hold up longer term 🙂 They are pretty easy to make in the old Cuisinart!

Kim Holt
May 6, 2012 6:23 am

My husband loves Cliff bars, also. I started making his with whey protein and applesauce added for binding. The last time I made them, I also added puffed rice. That made them a little lighter.

Katie
Mar 28, 2012 4:18 pm

i just made these but used dates since my raisens were hard as rocks. They turned out fantastic and my three year old, one year old an myself just ate 5 🙂

Byn
Mar 27, 2012 6:31 pm

OMG! These look DIVINE!! I can’t wait to try them out. Thank you for sharing:)

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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