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? 🙂
I wanna hug you and kiss you and just worship you for this recipe. Couldn’t believe how good it was when I bit into my first bar! I had no idea such simple and innocent ingredients can make these amazing granola bars! I even decreased the sweetener to 3 tbsp instead of 1/4 cup (I used honey)! I love these so much that I’m actually going to bring them to school tomorrow. I usually don’t bring anything healthy I make to school, but these deserve to be shared! 🙂
I will certainly be trying this recipe soon! Have you done any Enjoy Life Chewy Bar taste-a-likes?
I haven’t… I haven’t actually ever tried those yet.
Yes, I do wish I had a couple of inches added to my height. I’m barely 4’11 and lots of things are difficult. Looking forward to trying this recipe out!
how many does this recipe make? or how many did u cut them into so i can figure out the nutrition info
how many calories are in one serving?
How many bars does this recipe make?
I gotta say, this was delicioussss. I’ve been trying to find a cheaper alternative to Chocowalla bars and then this turns up! I added a bunch of chocolate chips to it (and am thinking about omitting the banana) and when it melted in the oven, it was heavenly I swear. I’m thinking of melting it before I add it to the mixture instead of just adding the chocolate chips straight in. Thank you so much for posting this recipe!
Ok, I’m trying these with regular all-purpose flour, honey, 5-grain cereal, and adding about 1/4 cup each of wheat germ and ground flax seed. I added a cup each for add-ins: chopped pecans, chopped dried apricots, and mini morsels. I’m doubling the recipe. It is has been pressed a second time (which kind of smushed the chocolate chips into a gooey mess, but whatever) and is cooling. Crossing my fingers they don’t crumble apart…
They didn’t fall apart! I will say that 1/2 cup of the mini chips would have been plenty.
I had recently tried a different recipe for homemade granola bars, and it had more flour and brown sugar. Not sure of the gram per gram sugar comparison, though. But I like the consistency the honey gives it, the bars are more flexible. The other ones I tried were more like an oatmeal cookie cut into bars.
Thanks, Katie! I am not a vegan, just a mother who tries to make everything from scratch for my 7 year old son’s meals, school lunches, and snacks. Great recipe. I will be sharing this with many other moms who share my concerns. 🙂
I’m so glad they worked out. Thanks, Natalie! 🙂
I doubled the recipe for a 9X13 pan but it was too thin in the pan and didn’t cover. I used an 8X8 and they came out perfect. I took them to work and everyone looooved them and asked me to make them more. You’d have thought I made rich brownies or cookies for all the raves they received!