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? 🙂
Katie, I just made these this morning and really like them. I made them w/honey and they are a LITTLE too honey-tasting for me. Is there something else you suggest? I’ve never had agave before and don’t know what that tastes like…should I try that instead you think?
I made these with maple syrup and they came out too crumbly (still delicious) so I think next time I’ll use honey and let them cool longer (I was a bit too eager to cut, usually I let my granola bars cool for an hour before cutting).
These bars are in the oven now with added chocolate chips :o) I’m thinking I’d like to add some protein powder to them. Would you replace the oat flour, if so, is it 1:1? Thanks!
Nikki –
I replaced my 1:1 Oat Flour for Unflavored Whey Protein powder and it worked great.
What is the difference between the baked and not baked version? Is the baked crunchy and the not baked chewy? I can’t wait to try these!
They’re both chewy. The baked version is a little less crumbly… but they’re not *too* different either way.
These are awesome! My 2 year old called them “special treat”-she thought they were cookies. I doubled the recipe, used honey and kashi 7 whole grain puffs. I didn’t have stevia so I used a little less than 1 Tbs brown sugar (was a bit too sweet, next time I’d leave it out) and mini chocolate chips. Next time I’m going to try chocolate chips and dried cherries. Thanks for a great recipe!
Oh my goodness, I am addicted to these granola bars! They are so perfect and delicious…just like Quaker Chewy, but with more flavour and more softness. I have made quite a few different varieties already. Banana chocolate chip are delicious…I just subbed mashed banana for the applesauce . 🙂 But my VERY favourite is chocolate chips and shredded coconut. YUM! 😀
Hey Katie!
I just made these and love love love them! I even got a thumbs up from the hubs 🙂 which hardly happens when I make vegan things lol….I also wanted to let you know I used Almond Flour instead of oat flour and they came out and tasted just perfect! I also didn’t realize that I was out of vanilla extract until I had all the ingredients in the bowl (this somehow always happens I think) so I used liquid stevia vanilla creme and it also was perfectly fine – I don’t think it hurt/altered the recipe in anyway 🙂
These are awesome! I used the coconut oil, applesauce, and 1/4 C + 1 T honey and threw in peanuts, dried cranberries, and mini chocolate chips before baking. I’ve always loved cereal bars, but I don’t know if I can go back to Nature Valley now! 😉
I will so go try this…
BTW, I bet I’m the shortest person to comment on this… 4’10”, but my mom grew til her 20’s so I was some time left I suppose.
I think I’m supposedly going to end up like 5’2” or so. Personally, I don’t care as long as I get to 5 feet…
😉 short people for the win.
I forgot to add that my husband had BETTER be tall so our kids have a chance in life 😉
I have my triple batch in the oven right now. I used WWF in place of the oat, honey and pumpkin, since those are the ingredients I had on hand. Smells good while its baking. Thanks for the recipe inspiration!
forgot to add that I decreased some of the brown sugar, though, so that they don’t turn out too sweet