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 love these granola bars! I make them at least every other week for my boyfriend for work. But sometimes we don’t even get them to a pan- we just eat it right out of the mixing bowl. 😛
I usually add 1-2 T. chia seeds, 1/4 c. flax seed, and an extra 1/4 c. rice crispies crushed up. I add 2 T. more applesauce to keep the consistency. I find them to be slightly more filling this way.
Hi Katie,
Your pics show choc chips but then there us none in the recipe! How much would you recommend adding and do you have to take something else out, is it a substitution or an add in?
1/4 cup should do it!
Just made these… YUMMY! The only thing different I did was to use brown rice syrup. I have a child with multiple food allergies and she cannot have maple syrup and I have not tried agave with her yet. Brown rice syrup is not that sweet so they came out great. A great treat the whole family can enjoy!
Thanks Katie for your great recipes!!!!! = )
Think tank here.
Thinking about subbing nutrasuma pea protein powder either the apple pie or vanilla for the oatflour.
Adding a tsp of xanthan gum for soluble fiber and a binding agent.
And perhaps a tbsp of either Bob’singredisorganic flax meal or a ground chia meal for a omegas and more fiber should also firm it up for a better no bake bar.
Perhaps one of the following for flavor mixes PB2, cinnamon, Hershey unsweetened cocoa powder, chopped almonds roasted homemade almond butter, pumpkin seeds or pumpkin seed butter. Give thoughts on combinations of extra ingredients amounts and liquid modifications. Looking to make a nice gluten free, soy free, lactose free bar under 250 cal low fat high fiber keep net carbs low and sugars to a min with a decent protein amount.
Thoughts and comments on these ideas?
As my college-aged daughter was walking out the door to an event on an empty stomach, she grabbed a 24g sized Quaker Chewy CC Granola Bar that is 100 calories. I’ve already introduced her to your website since she’s been home for the summer and she has made a couple of your recipes. We agreed that I’d make your Granola Bars today. In your nutrition facts you give no weight to your bars and I see that your recipe’s calorie count is 133 although your bars are higher in Fat, Fiber and Protein. I’ve scanned many of the comments in hopes of finding someone asking a similar question, with no luck. Can you tell me the weight and/or number of servings of your bars based on your nutrition numbers? I agree that the absence of several extra ingredients is a major plus but it would still be good to know. By the way, I made your oatmeal cookies with raisins and cc. She said it reminded her of granola bars! They were delicious.
Hi Katie- I have been following you and making your recipes for my daughter who has a wheat/ egg / peanut allergy:( I am so happy to be able to make treats for her using your recipes! I just made the granola bars and they came out delicious . How do you recommend storing them?
Hi again!
I just reread your page and you do advise how to store them …fridge or freezer. Thanks!
Hi! I saw that the nutrition information for this recipe is per bar–how many bars do you cut the recipe into?
Made these with maple syrup instead of agave, mashed banana instead of applesauce and almond meal instead of oat flour (basically because those were the substitutions I had on hand). Chopped raisins, some nuts and unsalted roasted pumpkin/sunflower seeds (ie – trailmix flavor). Turned out perfect!
I absolutely love these bars! I used to make them all the time until my nutritionist told me to avoid oatmeal for the time being. I did some experimenting to tweak them, and I tried coconut flour as per your suggestion. It was delicious! I used 1/4 cup coconut flour and 2 tbsp. garbanzo bean flour and I added 1/4 cup of applesauce to compensate for the coconut flour. They were delicious and plenty moist. Thank you for this awesome recipe!