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? 🙂
In case anyone is interested, these also work well with rolled barley flakes in place of rolled oats! 🙂 I made a batch with mini chocolate chips and pomegranate Craisins. So yummy!
Hey there – How many bars does one batch make? I apologize if you already answered this somewhere in the comments – I scanned quickly, but didn’t find it. I love the crunchy one – the Copycat Nature Valley Granola Bars so I am looking forward to trying these as well! Thank you for doing what we all want to do – make the good stuff, make it healthy 🙂 Jill
Thank for the recipe. I’ll try it out.
I love being 5’1″ by the way…… 🙂
Thank for the recipe. I’ll try it out.
I love being 5’11” by the way…… 🙂
hugs xx Crystelle
I just made the Quaker Style Chewy Granola Bars. They were absolutely amazing! I used honey in place of the agave and brown sugar for the sweetener! I added mini chocolate chips but will defiantly add more stuff when I make then again which will be very soon! I am excited to try your other recipes!
Thanks for your email reply Katie! Will not ever substitute again 🙂 !!!!
These are good; I subbed grape nuts for the rice krispies, and instead of the oil I used 4 T of water mixed with 1/2 T of ground flax and 1/2 T of ground chia. Very nice, and next time I might cut the agave by a Tablespoon. Will make again.
I just made these and they are delicious! I have a lot of food sensitivities so I had to change some of the ingredients around. I used quinoa flakes instead of rolled oats, crushed potato crackers instead of rice crispies, maple syrup instead of agave, strawberry puree instead of applesauce and omitted the extra sugar..lots of changes but they still came out great! Having to eat gluten free along with having to avoid many other foods I have truly missed being able to have some convenience foods like these delicious granola bars! Thank you thank you thank you!
I just made these and they are awesome! I have a lot of food sensitivities so I had to change some of the ingredients: I used quinoa flakes instead of rolled oats, crushed potato crackers instead of rice crispies, maple syrup instead of agave, pureed strawberry instead of applesauce, and I omitted he extra sugar-delicious! Having to eat gluten free and also having to avoid so many other foods, I have missed the convenience of foods like granola bars. This recipe is great-thank you!
Thank you so much for trying them. I love your idea to use quinoa flakes!
My dad eats Quaker chewy bars for breakfast every morning. It would be so fun to make him homemade ones!