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Quaker Style Chewy Granola Bars

Are you looking for a good granola bar recipe?chewy granola bars

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. 🙂

granola bars

Unless you are extremely tall or your computer is low to the ground.

Then it’s staring you in the belly button.

granola bars

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!

homemade granola bars

homemade granola bars

Oh, to live life with a chocolate chip face…

chewy granola bars

 

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.

View Nutrition Information

 

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:

homemade nature valley granola bar homemade luna bars homemade larabars homemade peanut butter luna bars

(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? 🙂

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Published on May 17, 2012

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361 Comments

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  1. Kayla says

    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.

  2. Emma says

    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?

  3. Melissa says

    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!!!!! = )

  4. Erogo says

    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?

  5. Maria says

    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.

  6. Yvonne e says

    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?

  7. Heather says

    Hi! I saw that the nutrition information for this recipe is per bar–how many bars do you cut the recipe into?

  8. Denise says

    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!

  9. Laura says

    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!

  10. Karin says

    I just made these and have a few questions. You say to bake them in a 7×5 pan. Isn’t that really small? How many bars do you cut them into for 135 calories each? Also, you don’t mention the amount of add ins. One cup? I added 1/4 cup chocolate chips, 1/4 cup unsweetened coconut and 1/4 cup sliced almonds.

    • Unofficial CCK Helper says

      You can double the recipe for an 8×8. See above comments for how many it makes. Add-ins are your choice, but what you did sounds like a good amount!

  11. Shanna says

    How many bars does this make? I made the recipe already, it’s cooling and I licked the spoon….so yummy!! So fast, and I only feel a tiny bit guilty letting my toddler have these. But I do want to know how many it’s supposed to make as I’m trying to loose my (2nd) baby weight.

  12. Lori Brozowski says

    I’ve been making this recipe weekly since the first week of school. My kids love it! Of course, I have to double it to make it last all week. Favorite add-ins are craisins and chocolate chips. Thanks for a tasty and healthy alternative!

  13. Maggie says

    Hey, I just made a modified version of these – I substituted some ground flax for part of the oat flower and added in some pumpkin seeds and cinnamon. They’re great!

  14. Christine says

    May I ask how you prepared the bars you have pictured? Yours are so much whiter than mine. I baked for 17 minutes, used brown sugar, and vegetable oil. Did you use the alternates and did you “no bake” them? Thanks!

  15. Yvonne says

    These are awesome!!! I eliminated the oil all together. I used xylitol instead of agave (didn’t have it) and added 1 tbsp of water instead to help add moisture. I also added a generous pour of maple syrup. AMAZING! (And fat free without the oils!)

  16. Kate says

    Hi I really love these bars, but it doesn’t say how many serves it makes, so I’m not sure how many calories I’m consuming! Haha

  17. Jessica says

    Thanks for a great recipe! Do you know how I could turn these into baked bites? I can’t stand the texture if the no bake and there don’t seem to be any recipes out there for me? Thanks! 🙂

  18. Dana says

    I am so excited to have found your recipe! My 8 yr old son has autism and a Very limited pallet due to his need to find the perfect texture and taste for everything. We have recently gone GF and DF and this immediately eliminated his favorite snack…Quaker chewy granola bars (chocolate chip!). It has been difficult to find a replacement to meet his requirements. I’m so excited to try these!

    *Question, if I’m baking these, after baking for the 18 minutes, do I wait until completely cooled before “squishing very hard” again? Or do I squish while still warm/hot? Thank you!

  19. Stacy says

    I made these for our after-library snack. I doubled it and baked in an 11×7 pan. I didn’t add the extras. Super good. I wish I didn’t have to share with my kiddos. I used banana instead of applesauce.

  20. Katie says

    These look amazing!! I was just wondering how many squares the nutritional information is based on and if it includes any of the add ins? Do you have a favorite combination of add ins to try?

    • A H says

      Nutritional information excludes add-in items. You can experiment with chopped nuts, raisins, dried cranberries, oat flakes, &etc. Let us know how it comes out, if you try these or other items.

  21. Debbie says

    I just made these for my 11 yr old, and why the flavor reminds me of a warm oatmeal chocolate chip cookies (yum) they seem to be almost raw in the middle, yet very brown, (just before burning) on the bottom. I am not sure they will survive the trip to school h=in her lunchbag.. I used cocnut oil and honey and brown sugar instead of the agave or stevia. I squished them before and after baking as noted. ..I want to try them again any ideas where i went wrong?

    • Julie Dove says

      Hmm it is impossible to know without being there, but off the top of my head, is your oven calibrated? If not, maybe they just need to be baked longer?

  22. curious Dorothy says

    Katie this recipe says

    1/4 cup plus 2 tbsp oat flour (see recipe instructions below for an easy substitution) 55g
    can I use oatmeal and ground into flour or almond flour.

    Also I it said 2 tbsp applesauce (banana would probably work as well, or pumpkin!)
    whats the difference in terms of the binding and taste. will the banana or pumpkin be too over powering.
    Please answer I want to make these ASAP.
    Thanks Curious Dorothy

    • Kia says

      Hi! I’ve made this recipe about ten times (see my comment below), so maybe I can help! Based on my experience baking with banana and pumpkin, I bet each would give a slight flavour, especially the banana. While I have not tried this, I doubt they would be overpowering. So if you like banana and pumpkin, why not give it a try!?

      I always grind my rolled oats into a four to make oat flour for this recipe. Works every time! But I have not tried almond flour. I imagine that almond flour would taste great but give the bars a more crumbly texture. So if you’re willing to risk the possibility of having a really yummy chewy granola instead of bars, why not try it and let us know? 🙂

  23. Kia says

    I have probably made this recipe more than ten times now; I absolutely love it! I typically add about 1/4 cup of Fair Trade dark chocolate chips, and sometimes 3 Tbsp dry roasted pumpkin seeds as well. I use canola oil and, because the chocolate chips are quite sweet, about half the suggested amount of maple syrup (I increase the applesauce to make up for the liquid). I never have crispy rice cereal on hand, so I typically just substitute it with the equivalent volume of rolled oats. Thanks for a school and work staple!

  24. Kathryn says

    These are so tasty! I used honey, mashed banana, and coconut oil, and added mini chocolate chips. Went with the no-bake option, then cut into ten servings, wrapped them individually in parchment paper then plastic wrap and stored in the freezer for the kids’ lunch boxes. Of course, I saved one for myself and one for my toddler, so that’s how I know how yummy they are! The kids were very excited to pack a homemade granola bar 🙂

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