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? 🙂
Thank you for posting! I am about to leave the country for a few weeks and needed a recipe for on the go breakfast bars to bring with me, since american cereal products are so expensive abroad! cheers!
I’m 5’9″ and I wish every day that I was shorter. 🙂
how can i lower the sugar content and increase the protein content? I know to add nuts and just use less sugar, but what are your suggestions on how much exactly?
Sorry, I’ve only tried them as written.
Try subbing PB for some of the sweetener! Should help it stick together and will defintely up the protein content!
Yea! A healthy soft granola bar for my kids lunches!
Hey Katie,
I love granola bars! Cant wait to try this recipe 🙂
In a post last month you mentioned that you had news to share…just wondering when you’d share? I’m excited because i think its book deal!
I also want to make your candied brussels sprouts. Do you dry roast them and do they burn without any oil in the over. (I want to add coconut oil after roasting but I don’t want them to burn in the oven).
Thank you!!
I highly recommend the brussels sprouts. I bought more last night to do another batch.
Anyway the dry roasting process worked fine for me! There were some blackened leaves floating around that I actually liked eating but other than that no burning. I would check on them on occasion and poke them for “done-ness.” I honestly can’t remember how long mine took.
Oddly enough, I was actually going to post about it today! But then I got swamped with that darn giveaway, which is eating up way more time than I’d planned :(. So I still need to write the post. But I will be very upset with myself if it’s not up sometime this month!!
I am 5’8 and have always wished I was taller! I have been friends with my husbands cousin since high school and she is about 5’10, 5’11. I was always so jealous! For the most part she loves her height. She hated all the stupid comments high school boys made but most loved her long legs.
I don’t have long legs, I get a lot of height from my torso which has its advantages, too. But now that I am older and so much wiser 😉 I don’t really worry about that stuff anymore, I just like to look the best I can with what I was given!
Thank you so much for this recipe!!! My husband is addicted to granola bars. I’m trying to get him to stop eating so many but now if I make these, at least he’ll be eating something that doesn’t contain scary ingredients!
PS – I feel like I’m just the right height at 5’8″
I want to stay the exact same height that I am (nearly 5’6”). I think my height is juuuust right!
I’m 5’11” and I LOVE being tall! I feel super confident in myself, though it’s sometimes hard to buy jeans that are long enough. But tall girls need hearty snacks, and this one looks amazing! Can’t wait to try it out!
These are very similar to the ones I make for my kids school lunches but I used puffed quinoa instead of rice krispies. Love the flavor! Mine doesn’t used coconut oil so I’m super excited to make them with that!
OK, I HAVE to know if you puff your own quinoa. I want to put puffed in chocolate but all that I have read about puffing (popping) your own looks like a disaster. 🙂
Jessica, thank you for the suggestion of doing puffed quinoa instead of rice krispies. I didn’t have any rice krispies and never would have thought of doing the quinoa! It turned out awesome in the granola bars!
Samantha, I know it’s been a couple weeks since you asked your question. Thought I’d let you know where I found the “recipe” for the quinoa.
http://healthyfamilycookin.blogspot.com/2012/04/popped-quinoa.html
It was actually pretty easy. Just added another step to the granola bar process.