These no-bake homemade chewy granola bars feature crunchy rice puffs, honey, brown sugar, and mini chocolate chips. My kids LOVE them — and I bet yours will too!
I find myself spending endless time reading labels at the grocery store. Nowadays, packaged snacks are loaded with foreign ingredients that most of us can’t even pronounce, and believe me — my English has gotten a lot better! As a mom, I take comfort in giving my kids snacks that are made with simple, accessible ingredients… can any other parents relate?
That’s where these granola bars come into play. They’re ridiculously easy to make, full of basic pantry ingredients, and even yummier than storebought granola bars. This recipe has made my life as a mom so much easier. Plus, even when I don’t have all the ingredients, I can still make it work with a few easy substitutions.
How To Make Homemade Granola Bars
Save an extra trip to the grocery store and whip up these chewy chocolate chip granola bars in a spiffy 15 minutes! You’ll need a few pantry staples, a bowl and pan, and granola-lovin’ kiddos.
- Prepare the baking dish: Line a 9X9 baking sheet with parchment paper, leaving overhang on the sides.
- Melt together the wet ingredients: In a small saucepan over medium heat, melt together the butter, brown sugar, and honey.
- Add the dry ingredients: In a large bowl, combine the oats and rice puffs. Pour the hot butter mixture into the oat mixture and give everything a stir. Add all except two tablespoons of the chocolate chips and mix them into the granola.
- Flatten the granola: Transfer the granola to the baking sheet and flatten it into an even layer with your hands or a large spatula. Add the remaining two tablespoons of chocolate chips on top and press them in.
- Chill and slice the bars: Cover the baking sheet and chill the granola in the fridge for one hour. Then, lift the granola out and slice it into 16 bars.
Hot tip: I love to toast the rolled oats to deepen the flavor of the granola bars. Bake for 10 minutes at 350°, stirring every few minutes.
Ingredient Variations
One of the things I love most about this chewy granola bar recipe is how customizable it is. I’ve tried many of these variations and the bars turn out amazing everytime!
- Crunch: If you can’t find rice puffs, use crispy rice cereal or omit it entirely — the bars will still be delicious!
- Sweetener: Swap the honey for maple syrup or brown rice syrup. If you’re looking for a brown sugar alternative, try cane sugar or coconut sugar.
- Mix-ins: Not feeling chocolate chips? Go fruity with dried cranberries or cherries. If you love seeds and nuts, mix in pepitas, chia seeds, slivered almonds, chopped peanuts, pecans, or walnuts. Add a dash of vanilla extract and sea salt for extra flavor.
Tips From the Kitchen
I felt a bit like Goldilocks creating this recipe… “too dry, too wet, too sweet, too plain.” With these tips, I finally settled on the ultimate granola bars that are just right.
- Use quick cooking oats. For the perfect chewy texture, I recommend using quick cook oats. Save the rolled oats for old fashioned oatmeal pudding!
- Pay attention to the ratios. Did I mention this recipe has been through a few test runs? The biggest mistake I kept making was getting the ratios wrong. Follow the recipe and measure carefully, and you’ll be golden! (Get it?)
- Make sure the mix-ins are mini. That’s a tongue twister… in any case, avoid large chunks of chocolate, nuts, or fruit. These prevent the mixture from binding properly and result in crumbly granola bars.
- Firmly press the granola down. There’s no need to be gentle here — the more firmly you press down, the better the bars will hold their shape.
- Allow the bars to chill. At least 1-2 hours of refrigeration time is needed for the bars to set properly. You’ll be amazed at the transformation from sticky, crumbly granola to perfectly sliceable bars.
Storing Homemade Granola Bars
Some days are busier than others, and that’s when a grab-and-go snack comes in clutch. Tuck these homemade granola bars away for the next opportunity, and you’ll be on your way in no time!
- Room temperature: To store for up to a week, wrap each bar in parchment paper and place in an airtight container at room temperature. If it’s more convenient for you, store the bars individually in snack bags.
- Refrigerator: To store for up to two weeks, place the bars in an airtight container in the fridge. They will be firmer if chilled.
More Recipes with Oats
- Easy Overnight Oats — Creamy make-ahead breakfast
- Baked Oatmeal — The perfect fiber-rich start to your day
- Peanut Butter Oatmeal Cookies — Soft, chewy, and loaded with chocolate chips
- Oatmeal Cottage Cheese Waffles — High-protein and irresistibly tasty
- Peanut Butter Protein Balls — Flavorful and protein packed
Recipe
Ingredients
- 2 1/2 cups quick cooking oats
- 1 cup rice puffs
- 6 tbsp unsalted butter
- 1/3 cup honey
- 1/3 cup brown sugar
- 1/3 cup mini chocolate chips
Instructions
- Line a 9×9 baking sheet or dish with parchment paper, leaving some hanging over the edges. Combine the oats and rice puffs in a large bowl.
- Add the butter, honey, and brown sugar to a small saucepan and set over medium heat. Bring the mixture to a light simmer and whisk until the sugar is completely dissolved.
- Pour the hot butter mixture into the bowl with the oats and stir to evenly combine. Add the mini chocolate chips, leaving 2 tablespoons aside. They will slightly melt into the mixture.
- Transfer the mixture to the prepared baking sheet. With a large flat spatula or your wet hands, firmly press the granola down into an even layer. Sprinkle the remaining 2 tablespoons of mini chocolate chips over the granola and press them down.
- Cover the baking sheet and allow the granola to set in the fridge for 1-2 hours. After chilling, slice the granola into 12-16 bars. Enjoy!
So good! Tastes just like the store bought granola bars you buy at costco!
Yay! Being compared to Costco is always a compliment! 🙂 Thanks, Inessa!