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…
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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.
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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? 🙂
Can these be made with Canola oil instead of vegetable oil? Does it make a difference?
No difference 🙂
I made an adaptation of these and they taste great! My only concern was the crumb – it was delicate and broke on me. I am thinking it needs xanthan gum to help bind, and moving some oats into oat flour. What are your thoughts? I did use cornflake-type cereal instead of puffed cereal, as I didn’t have any.
Thanks,
Krista
made these granola bars & my kitchen smells amazing right now! i have them in the fridge to cool but i dont know how many bars this should make? i dont know if i missed it in the directions or what? but if someone could tell me that would be such a big help(: thanks.
It makes a 7×5 pan, so however big you want to cut them… but it’s a smaller-serving recipe so if you want a lot of bars just double all the ingredients and cook in a bigger pan! 🙂
These were fantastic for my daughters’ school lunches last week. They loved them! I’m about to bake up a second batch for this week’s lunches. Thank you for giving me a healthier, vegan alternative to store-bought granola bars.
Hi Katie – these have become a favorite in our house! I made them for the first time last night using coconut oil and chocolate chips…. OMG!!!! They remind me of samoas girl scout cookies. Thank you so much for helping to create our favorite foods SOOO much healthier!
Hello. Thanks for the granola bar recipe. It looks great. Thanks too for the caloric values. Where do I find the serving size? Somehow I’m missing that.
thanks….
These were so sweet and peanut buttery tasting! I replaced the oat flour with PB2 and used about a fourth of a banana instead of stevia or applesauce. Tried using a 8×8 pan but it was too hard. Next time I’d omit the 2 T brown sugar because the agave was enough 🙂 Great recipe!
I LOVE your blog and I LOVE Pinterest! 🙂 I pinned your copy-cat granola bars onto my food board! I’m excited to try them because my husband goes through granola bars so quickly! I’m tired of spending so much money on them and the amount of empty calories they all have! I also can’t wait to try the chai milk shake! Thanks for having a give away! That’s so nice of you!
My 3 year old son has celiac, so I don’t buy the Quaker Bars any more, but I miss them. I’ve tried a few other recipes for bars, but these are by far the best! My bars came out pretty soft though, and fell apart. I uses an 8×8 pan, 2 tbsp of the brown sugar and honey. Any tips on how I can get these to stick together better next time? The no bake peanut butter pie is going to be my next attempt! The picture makes me drool!!!
They definitely shouldn’t crumble. Be sure to squish down VERY hard. And also wait for them to cool before cutting into bars.
If all else fails for some reason, you can use more honey (and cut back on the sugar accordingly).
These truly are the best granola bars I have ever made–and I’ve tried LOTS of recipes.
Don’t think twice about doubling the recipe your first go–you’ll need them!
Thank you once again Katie.
Thank you so much for trying them! 🙂