Are you looking for a good granola bar recipe?
This recipe won’t disappoint.
These delightfully chewy granola bars include all the goodness of everyone’s favorite Quaker granola bars, but without the corn syrup, refined sugar, and long list of artificial ingredients. So if you’re looking for a good granola bar recipe…
It’s staring you in the face. 🙂
Unless you are extremely tall or your computer is low to the ground.
Then it’s staring you in the belly button.
It even looks like a face. See the eyes and the nose? Those would be made out of chocolate chips. Yes, a chocolate chip face.
Are you jealous?
I am!
Oh, to live life with a chocolate chip face…
Quaker Style Chewy Granola Bars
(Can be gluten-free)
- 1 cup rolled oats (for all substitution notes, see nutrition link below)
- 1/4 tsp baking soda
- 1/4 cup rice crispies (brown, white, or gluten-free)
- 1/4 cup plus 2 tbsp oat flour (see recipe instructions below for an easy substitution) 55g
- 1/2 tsp pure vanilla extract
- 2 tbsp coconut oil or veg oil (See nutrition link below for notes on a fat-free version.)
- 1/4 cup agave (Honey will also work, but not for strict vegans.)
- 1-2 packs stevia (up to 1/16 tsp uncut) or 1-2 tablespoons brown sugar or extra liquid sweetener
- 1/4 tsp salt
- 2 tbsp applesauce (banana would probably work as well, or pumpkin!)
- Ideas for the add-ins: mini chocolate chips, chopped raisins or other dried fruit, shredded coconut, chopped walnuts, etc.
Unless you’re doing the no-bake option, preheat oven to 350 F. Combine all dry ingredients and mix very well. (If you don’t have oat flour: simply grind rolled oats in a food processor to make oat flour. Be sure to measure the correct amount of flour for the recipe after grinding, not before.) In a separate bowl, combine wet ingredients. Stir wet into dry and use another sheet of parchment (or wax) paper to squish evenly-coated mixture into a parchment-lined 7×5 pan (or double the recipe for a bigger pan). Squish very, very hard, with a can or something heavy. Either fridge until firm (the no-bake option is firmer if you use coconut oil), or cook 18 minutes, then squish very hard again. Cool in the fridge for at least ten minutes before cutting into bars.
These bars can be stored at room temp, but if you use coconut oil they’re best kept in the fridge. Or they can even be frozen. The bars thaw very well. Other homemade granola bar recipes:
(Click on the photos to see the recipes.)
Do you wish you were taller?
Or shorter? Or are you happy exactly the way you are? I’m 5’5, and I always wanted to be taller when I was growing up. But now I actually like my average height. My grandpa used to say that you’re tall enough as long as your feet touch the ground. How are grandparents so wise? 🙂
I made these. Again. They are so good.
The first time I used maple syrup and banana and they turned out fantastic.
Today I used molasses instead of agave and I also added in some cinnamon, nutmeg, ginger and allspice to make it sorta gingerbready. SO DELICIOUS! My cousin who came over kept wanting to have more of them! Thank you!!!
I made these last night to bring to work and OMG are they ever delicious! I did a choco chip/dried cranberry version that is chewy, chocolatey, and filling. Cannot wait to try other combinations!
Thanks for the great recipe,I’ve already made it twice this week!
I made these last night. I used maple syrup in place of agave. I added some chopped toasted pecans and raisins. I LOVE the flavor, but my bars were kinda crumbly. I wonder if it was b/c I subbed maple syrup or maybe I had too many add-ins??
It’s amazing how homemade food tastes so much better than the store-bought variety. I wish I had time to always make my own homemade treats.
Yum! I’ve made them twice so far! The second time I used whole wheat flour, added peanut butter/reduced the honey and added sunflower seeds! SO yummy! Can’t wait to try these with chocolate chips!
You are a genius! This is the first granola bar recipe I have liked that has healthy ingredients. Thank you!
I doubled the recipe realizing I don’t use agave anymore so I didn’t have 1/2 cup so I used pb to make up the difference but remembered after I could’ve used date paste I also forgot the stevia…yes on a roll however my add ins were chocolate chip minis and a little coconut so it was fine well actually delicious.
Thx for recipe
Hi Katie!
This is the first recipe of yours that I tried and they turned out great! I’ve tried 4 other granola bar recipes before and they have all flopped (mainly because they don’t stick together). These are so tasty (I used pumpkin and chocolate chips). I now have a “go to” recipe for my 3 kids (one of whom has multiple food allergies). Thanks again! Jennie
I just made these- yum! I used honey for the sweetener and 1 Tb of loose brown sugar. I might actually try it with less honey next time, as they had a very oats-and-honey taste (not a bad thing, but not what I was going for this time!). I can see a lot of delicious experiments with this recipe- my freezer could be bursting at the seams with granola bars soon!
These look delicious! When you say “extra liquid sweetener” instead of the stevia powder, will liquid stevia work? Wasn’t sure if you meant that or if you meant more honey or agave. Definitely want to try these 🙂
I’m sure it’d work, but I haven’t tried it.