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 made these this weekend and followed the recipe above with no modifications. Added chocolate chips. These were delicious!! Thanks for the recipe, love your blog!
Hi, these Quaker-Style Chewy Granola Bars look good. I want to make these for someone who is diabetic and can not eat rice crispies.
What do you suppose I could substitute this with?
Thank you for your time.
These are awesome and are quickly becoming a staple when my daughter is home from college! With her gluten sensitivity, I like to make up some extras for her to take back to school too! I sub in peanut butter for the oil and use a whole mashed banana. Then I add in mini chocolate chips and sometimes dried cherries. I leave out the salt but use a dash of cinnamon. Delicious! There are so many great looking recipes on here-can’t wait to try more!
These are delicious. I added in craisins and chocolate chips and subbed Cheerios for the Rice Krispies. My 2 year old and husband are devouring them as I write. I look forward to making different varieties! Also, I baked mine but I think I prefer the unbaked version; they were a little more moist! Thanks for the recipe.
Thank you so much! These are great. I used gluten free flour instead of oat flour and no extra sugar but we loved them.
Can I omit the rice crispies?
These were so yummy! Only problem I had was that they fell apart when I cut them (so I ended up eating about 4 bars because I couldn’t throw away the crumbs:>) What is the yield for the recipe? Maybe I made my bars the wrong size?
Just in case anyone was interested (and I haven’t checked the other comment recently, so I don’t know if someone else has already done this and posted about it) I made these with peanut butter in place of the oil, and quick oats (as I didn’t have any rolled) and they came out delicious. I put the chocolate chips in (of course!) and they tasted like a delicious chocolate peanut butter candy bar almost, which is awesome. I’m now thinking of making them again with less sugar, just because I’m trying to limit the amount of sugars in my diet, and maybe doing banana in place of applesauce to give it a sweeter taste. But anyway, they were great!
These are actually fantastic. You are a genius. I can’t stop munching on them!!
I’d just like to say how much I enjoy your page. You have become my go-to site for healthy baking. And how adorable are you talking about chocolate chip faces in the granola bars. Made me chuckle. I’ve made quite a few of your recipes (I always credit you!) and they have been a hit. Thanks for making me seem like I know what I’m doing in the kitchen 🙂