Chewy Chocolate Chip Granola Bars

4.5 stars based on 14 votes

chocolate-chip-granola-bars

Granola bars are a staple in my pantry, but between my husband, my kids, and my kids’ hungry friends, I can’t seem to keep enough of them in the house. So I figured it was time to try and make them from scratch, and maybe even sneak in some health food. After many trials, I finally cracked the code and came up with a version that puts all those store-bought bars to shame. What’s more, they’re no-bake and take only ten minutes to make.



The nice thing about these bars is that they’re versatile. If you don’t like chocolate chips, you can use raisins or cranberries. If you’re not a fan of almonds, you can throw in some unsalted sunflower seeds instead. Basically, as long as you keep the ratio of wet to dry ingredients the same, you can substitute just about anything you like. Just keep the quantities of oats and Rice Krispies the same so your bars will have a nice, chewy-crisp texture.

Also, be sure to use quick-cooking oats, which are rolled oats that have been coarsely chopped. Regular old-fashioned oats would be too chewy for this recipe and cause the bars to fall apart. Quick-cooking oats are readily available but you can also make your own by pulsing regular oatmeal in the food processor a few times.

Begin by combining the butter, brown sugar and honey in a large pan.

Bring it to a boil, then let it bubble over low heat for a few minutes to thicken slightly.

Off the heat, stir in the salt and vanilla extract.

Then add the oats, crispy rice cereal, almonds, and flax meal (or wheat germ).

Fold the mixture with a rubber spatula until evenly combined.

Transfer the granola bar mixture to a 9 x 13-inch pan lined with aluminum foil.

Press the mixture lightly with a rubber spatula to flatten, then sprinkle the chocolate chips over top. Use the spatula to press the chips firmly into place and compact the mixture into the pan as much as possible. (The reason you don’t mix the chips in is that they’ll melt.)

Place the pan in the refrigerator for 1-1/2 -2 hours, until the bars are cool. Then use the foil overhang to lift the bars out of the pan and transfer to a cutting board. Using a sharp knife, cut into rectangles.

Keep the bars in an airtight container in the refrigerator; if you have to stack them, be sure to use parchment paper or foil in between the layers, otherwise they’ll crumble and stick. Enjoy!

Chewy Chocolate Chip Granola Bars

Servings: 18 bars
Cook Time: 10 Minutes
Total Time: 2 Hours

Ingredients

  • 6 tablespoons unsalted butter
  • 1/3 cup dark brown sugar
  • 1/4 cup plus 2 tablespoons honey
  • 1-1/2 teaspoons vanilla extract
  • Heaping 1/8 teaspoon salt
  • 2 cups quick-cooking/instant oats, such as Quaker Quick 1-Minute Oats (do not use regular old-fashioned oats)
  • 1-3/4 cups crispy rice cereal, such as Rice Krispies
  • 1/2 cup sliced almonds
  • 1/4 cup flax meal or wheat germ
  • 1/3 cup mini chocolate chips (or to taste)

Instructions

  1. Line a 9 x 13-inch baking pan with aluminum foil. Spray the foil lightly with nonstick cooking spray.
  2. In a large pot, combine the butter, brown sugar and honey. Bring the mixture to a boil over medium-high heat, stirring constantly. Lower the heat and simmer until the sugar dissolves and the mixture is slightly thickened, about 2 minutes. Remove the pan from the heat and stir in the vanilla and salt.
  3. Add the oats, rice cereal, almonds and flax meal (or wheat germ) to the pan and fold with a rubber spatula until well combined.
  4. Transfer the mixture to the prepared pan and press down lightly with a rubber spatula to even out. Sprinkle the miniature chocolate chips over top, adding more or less to suit your taste, and press down firmly with the spatula so the chips stick.The mixture should be tightly compacted in the pan. Place the pan in the refrigerator for 1-1/2 - 2 hours to cool.
  5. Use the foil overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into rectangles. Store the bars in an airtight container in the refrigerator. If you have to stack them, be sure to use parchment paper or foil in between the layers, otherwise they'll stick together and fall apart.
  6. Note: If you are substituting dried fruit for the chocolate chips, mix it in along with the other ingredients as opposed to sprinkling over top.

Nutrition Information

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  • Serving size: 1 bar
  • Calories: 187
  • Fat: 8g
  • Saturated fat: 3g
  • Carbohydrates: 26g
  • Sugar: 12g
  • Fiber: 3g
  • Protein: 4g
  • Sodium: 21mg
  • Cholesterol: 11mg

Reviews & Comments

  • 4 stars

    Hi – I’ve made this recipe twice exactly as stated and my family LOVES it! But, unless I keep them refrigerated, the granola bars fall apart and don’t stick together. Which is a problem because I want to send them to school with the kids. Any idea what I can do to make them stick together more?

    - Alena on October 13, 2014 Reply
    • Hi Alena, Yes, these bars do need to be refrigerated. You could try adding a few tablespoons of peanut butter to the wet mixture, and they will hold together much better.

      - Jenn on October 13, 2014 Reply
  • 1 stars

    I am sorry to say that these have completely fallen apart and I am not sure what to do with the rice crispy/outmeal loose mixture, I have to eat it as a regular cereal, I guess. Followed the recipe exactly, the only thing I can think of is that I did not boil the hot mixture long enough for it to be gluey. I made quite a few no-cook granola bars before and the mixture to flatten was always a LOT stickier.

    - Natalia on October 9, 2014 Reply
    • Hi Natalia, I am so sorry the bars fell apart. I’m curious, were you able to form the bars and then they fell apart or was the mixture too loose to even cut the mixture into bars? Also, did you refrigerate them? These bars definitely need to be refrigerated.

      - Jenn on October 10, 2014 Reply
  • 5 stars

    These are fantastic!!! I will make these over and over again (I made the recipe exactly as stated yesterday, today I’m going to switch it up a bit and do cranberries and pecans).

    Thanks you for posting such a great recipe. Now I’m going to have to go through the rest of your site and see what other yummy recipes you have!!

    - Cammi on October 9, 2014 Reply
    • 5 stars

      Today is 5 days since I made the first batch and I am now on the 4th batch (just went into the fridge). We LOVE these! BTW, we haven’t finished all the others yet, but my favorite was gone by the next day-cranberry & pecan!! Those are divine!! My daughter’s favorite are the original chocolate chip, my husband likes them all, and my son and I love the cranberry & pecan! Thanks again for posting this great recipe!! I definitely will not be buying store-bought again.

      BTW, my husband took one in his lunch the other day and he said it held up fine (was still in bar form). I keep them stored in the fridge all other times.

      Not sure what combination I’ll try next-maybe peanut butter and chocolate chips. I will tell people, if you’re going to try different variations, I recommend keeping the additions the same size as the original recipe. When I made white chocolate, toasted coconut and almond, I only had regular size white chocolate chips. They’re a bit overpowering in taste in the individual bars. I’ve checked the price of buying white chocolate mini chips and it’s ridiculous, so I think next time I’ll just chop ‘em up myself a bit. I do chop my dried cranberries before adding ‘em to the mix.

      - Cammi on October 14, 2014 Reply
  • 5 stars

    Just made these granola bars . They were awesome!

    - Michelle on October 8, 2014 Reply
  • Why can’t regular oats be used? I have so many if those I was hoping to use them up making granola bars!
    Do you have any suggestions on what I can use regular old fashioned oats for?

    Thank you!

    - Brooke on September 21, 2014 Reply
  • Hi,
    I live in France and here Quaker Quick 1min oats doesn’t exist :( I can only buy the Original one… Do you have idea for I can make this awesome granola bar ?
    Thanks :)

    - Jeanne on September 20, 2014 Reply
    • Hi Jeanne, Do you have a food processor? You can turn them into quick oats by pulsing 5-6 times, until they are coarsely chopped (but not powdery).

      - Jenn on September 20, 2014 Reply
  • 5 stars

    My family loved these! I found keeping them refrigerated held their shape better. Will be making them again and again… Thanks!

    - Shereen from Tweet and Eats on September 16, 2014 Reply
  • 5 stars

    Great recipe! The bars are absolutely delish! Everyone in my house loves them!

    - Angela on September 8, 2014 Reply
  • Could I substitute coconut oil for the butter? Thank you!

    - Jennifer on September 1, 2014 Reply
    • Hi Jennifer, Yes, that should work just fine.

      - Jenn on September 2, 2014 Reply
  • I love this recipe and your site! What I was wondering was whether or not I could use becel instead of butter as my husband as high cholesterol. Thanks Sharon

    - Sharon on August 29, 2014 Reply
    • Hi Sharon, Yes, that should work just fine.

      - Jenn on August 29, 2014 Reply
  • 5 stars

    Thank you so much for a beautiful and informative blog. I just made the granola bars yesterday and they came out perfectly. Today I made the spinach quiche and it came out like a picture. I love to cook but it’s usually a fifty fifty shot with me. These little details that you provide make all the difference. You seem to take the “best of the best” recipes and perfect them. You are very talented and I hope you have your own cookbook and show very soon. I feel that you fill a niche that is somewhere between Sandra Lee and Ina Garten that is desperately needed in the cooking world. Can’t wait to try more recipes …

    - Donna Tessitore on August 24, 2014 Reply
    • Thank you so much, Donna! I’m so glad that you are enjoying and having success with the recipes :)

      - Jenn on August 26, 2014 Reply
  • Hi Jenn,
    I was wondering if these would freeze well?

    - Heather on August 6, 2014 Reply
    • Hi Heather, I do think they’d freeze well :)

      - Jenn on August 6, 2014 Reply
  • Hello…love your granola bar recipe! However…I am not sure why the last few times I have made them…they are rock hard (and crumble when I try and cut them). The first time I made them they were perfect. I thought that I was possibly adding too much butter the last few times…so I carefully measured this time. However…still hard. Any suggestions? Maybe I am boiling too long?
    Thank you

    - Tammie on July 21, 2014 Reply
  • 4 stars

    I have made these delicious bars several times because they are easy to modify and store well in an air-tight container. My favorite combination includes dried cherries and pecans, instead of almonds. I have also tried this with steel-cut oats but the consistency isn’t quite the same.

    - Adrian on July 11, 2014 Reply
  • 5 stars

    Soooooo good. I already made my second batch this week because my kids gobbled them up so quickly. I used organic ingredients and cut the sugar and butter down just a little bit. WOW they are awesome. My 5 year old says they taste better than the store bought ones and they are healthier because they don’t have preservatives and fillers. I highly recommend. Thank you so much for sharing!

    - Jenifer on July 10, 2014 Reply
  • 5 stars

    This has become my “go to” recipe for granola bars. They are substantial, yet still light and chewy, and so easy to make. I usually use golden flax meal (it seems to bind better than the wheat germ) and omit the chocolate chips. I have added up to 1/4 cup of dried chopped fruit and/or seeds for variety. I wrap the individual bars in wax paper and store in a container in the fridge for easy on-the-go and healthy snacking.

    - Liesel on July 10, 2014 Reply
  • If I use frozen chocolate chips, do you think they would survive being mixed in?

    - Michaela on July 6, 2014 Reply
    • Hi Michaela, I fear they’d melt too, but this is not necessarily a bad thing if you don’t mind :)

      - Jenn on July 6, 2014 Reply
  • 4 stars

    Did anyone else find it terrifyingly sweet ? Loved the recipe .. ill just remember not to put as much brown sugar next time.

    - Samantha.S on July 3, 2014 Reply
  • 5 stars

    I have made these granola bars five times in the past month because my kids continue to ask for them. I follow the recipe as is, except I omit the nuts for my nut-allergy kid. The texture is wonderful, and I’m so pleased that I can offer my kids healthful alternatives to the sugar-laden snacks in the grocery aisle. Thank you for a wonderful recipe!

    - Mimi on July 2, 2014 Reply
  • Does anyone know how much fiber is in these?

    - Shan G on June 23, 2014 Reply
  • 5 stars

    Just made my first batch…have a toddler who will not eat regular food – she hates being fed and will only eat a bite or two of whatever is served…and she loves chocolates and all kinds of junk…hoping this will add some nutrition to her otherwise lacking diet!
    P.S. I tweaked the recipe a bit – I added salted butter and skipped the extra salt. Added nearly a cup of flax meal, powdered nuts – almonds, cashews and pistachios. I also threw in the chocolate chips while the mix was hot so it was all nice and gooey! I ate a bit of the mix before I put it into a tray and it tasted heavenly! I also baked it for about 15 minutes. Can’t wait for my bubba to taste it!

    - Divya Chandrasekhar on June 20, 2014 Reply
  • Made these this evening (when kiddos were in bed). So excited to share these granola bars with them tomorrow. I did not use any nuts. I used dried fruit (blueberries and strawberries). And, added chocolate chips too! Yummy!!! Thank you for sharing your recipe!!!

    - Heather on May 26, 2014 Reply
  • is there i can substitute the butter for?or even better, has anyone tried the recipe without it?

    - anna on May 20, 2014 Reply
  • We loved these bars. I would love to incorporate some peanut butter. Should I replace some of the honey with the peanut butter. I would love to be able to keep the consistency the same. Thank you for the post.

    - Janet on May 7, 2014 Reply
    • Hi Janet, Yes, I think a few tablespoons would work well. Please come back and let me know how they come out.

      - Jenn on May 7, 2014 Reply
  • My suggestion…

    Double the recipe and keep the same size pan. I completely omitted the almonds and it was fine.

    I’m going to try it with peanut butter chips next time.

    - C3 on May 4, 2014 Reply
  • These are delicious but what is the calorie. Fat.protien.fiber?. I am doung Weight watchers and need to know the points?

    - Patty Miller on April 12, 2014 Reply
    • Hi Patty, Unfortunately I’m not set up to provide nutritional data on this site.

      - Jenn on April 13, 2014 Reply
  • Can we replace the brown sugar with regular sugar?

    - Jen on March 29, 2014 Reply
    • Hi Jen, Yes, that should work.

      - Jenn on March 29, 2014 Reply
  • Amazing! How long would these last in the fridge?

    - Amanda on March 19, 2014 Reply
    • Hi Amanda, Probably about a week.

      - Jenn on March 20, 2014 Reply
  • Hi Jenn, I just made these today using a combination of suggestions from your readers and they came out great. I prefer a crunchier texture so I didn’t know how the ‘chewy’ would work for me, but they’re perfect. I used half butter and half canola oil, coconut sugar instead of brown, brown rice crispies from Whole Foods and hemp hearts instead of the flax. My son who doesn’t usually eat sweets kept eating it, sliver by sliver — that’s my test! Thanks — Marsha

    - bootcamp chef on March 16, 2014 Reply
  • Hey I was wondering if you can take out the almonds altogether and just have chocolate chips? Please awnser if you can.
    ~Dilynn

    - Dilynn on March 12, 2014 Reply
    • Hi Dilynn, It’s fine to omit the almonds; just substitute more oats and/or rice krispies.

      - Jenn on March 12, 2014 Reply
  • These are DELISH! Better than any store bought brand I’ve ever had! Wondering if you have an apple cinnamon bar recipe to share??

    - Jennifer Reyes on February 28, 2014 Reply
    • No yet, Jennifer, but I love that idea and will add it to my list.

      - Jenn on February 28, 2014 Reply
  • Hi…..

    I’ve been SO wanting to make my own granola bars because between my husband and son i’m constantly buying them.
    I do want yo try this recipe BUT will it make much of a difference if i don’t add the flax seed and wheat germ?

    - Melanie on February 24, 2014 Reply
    • Hi Melanie, No worries, just replace the flax meal with more of another ingredient (I’d use equal parts oats and rice krispies) and it won’t make any difference at all. I hope your family enjoys them!

      - Jenn on February 24, 2014 Reply
  • Thank you SO much! My peanut allergy son has been begging me for granola bars, and we’ve had a hard time finding them locally in our little town. I finally decided it was time to start making my own, and this recipe was a HUGE hit!

    We followed the recipe exactly since it was our first try, and the bars are absolutely DELICIOUS! We made 18 bars on Monday night, and now, on Thursday at noon, there are only 8 left. I think this may be a ‘once a week’ recipe around here!

    We look forward to tweaking & trying fun variations! I think cinnamon-raisin may be up next!

    - Dawn on February 13, 2014 Reply
  • I have been wanting to try a homemade snack bar for a while and after a lot of research, tried this one with a few adjustments: I didn’t have rice crispies, so I used 3 cups quick oats and added extra flax meal. I chopped up some roasted salted almonds and some dried cherries. Also used about 5 Tbsp. butter and 1 Tbsp. canola oil. I used about a cup of regular choc. chips. I also added about 1/4 c. unsweetened, shredded coconut. I lined my pan with parchment paper, threw in some of the chocolate chips, then pressed in the granola with the rest of the chocolate chips on top. I baked it for 20 min. at 350, let it cool, then put it in the fridge before cutting. Once at room temp, the bars were perfect! I didn’t think my kids would like them with nuts and cherries, but the were cut up so small they could hardly detect them! My 8 year old twins gobbled them up. I am thrilled to have found an economical, healthy alternative to the pricey store-bought variety!

    - Terrell on January 15, 2014 Reply
  • These are so addicting! I have made about 4 pans since I found this recipe. I hated to buy packaged bars that aren’t even as filling as these. My kids love them and I don’t feel bad about them eating more than one! Thank you!

    - Lindsey on December 11, 2013 Reply
  • I discovered this recipe in late August and we have made a batch EVERY WEEK since then. My 12 year old daughter LOVES these granola bars and takes one in her lunch box every day. We grind the almonds in a food processor so they are disguised. (To save time I grind enough almonds for two batches and keep them in a baggie in the fridge along with the flax meal.) Thanks for the great recipe!

    - Mary Lee on November 14, 2013 Reply
  • I have been making this for the last four months, and it is a huge hit at my house. From making so many batches, I realized that overcooking the butter/sugar mix can make the bars taste more like brittle than a granola bar.
    This recipe gets a thumbs up from my 3 year old.

    - Melinda on November 10, 2013 Reply
  • I always try new granola and granola bar recipes. I especially liked that this was no bake. Taste is really good. I think i’ll try adding some peanut butter to the gooey ingredients to make them salty & sweet. Also, be sure to really compact them into your pan – they will hold their form better.

    - Cameron on November 7, 2013 Reply
  • I love this recipe! Thank you for sharing it. I made two batches. One with dried fruit & nuts; the other with mini marshmellows & choc chips. The bars held together beautifully!

    - Tara on November 7, 2013 Reply
  • After one bite I knew I would making these forever! They are soooo good!

    I am wondering if those that say their bars fall apart at room temperature are not simmering the honey mixture long enough. I have made these 3 times in the past week and none have fallen apart.

    - Tammy on October 26, 2013 Reply
  • Cant wait to make these!!! I make my own granola all the time.

    - barbara on October 16, 2013 Reply
  • Hi Jenn,

    I want to put cocoa into the bars along with the chocolate chips. Would I need to do anything different other than adding maybe a 1/4 c of cocoa powder?

    - Pearl on October 15, 2013 Reply
    • Hi Pearl, I’d also increase the honey by one tablespoon. Please come back and let me know how they come out. I’m very interested in different variations on this recipe – I recently tried adding some peanut butter and they came out great :)

      - Jenn on October 16, 2013 Reply
  • Judy,
    I think ground pecans will work in place of the flax. I am able to buy ground pecans in the produce section of the grocery store. I use them in all sorts of receipes including cookies and pancakes. If you are going to grind your own make sure to stop before you end up with nut butter.

    - Shannon on October 11, 2013 Reply
  • Just made these and they are so tasty and so good!! Taste just like Cascadian Farms. Thanks so much!

    - Jessica on October 6, 2013 Reply
  • Made these last night ! Yum, only mine didn’t stay together very well… any ideas why? I did everything in the recipe.

    - Bella on October 3, 2013 Reply
    • Hi Bella, Glad you liked the bars but sorry you had trouble with them staying together. Did you use instant oats and keep them in the fridge?

      - Jenn on October 3, 2013 Reply
  • Hi, are these gluten free granola bars?

    - Ireland on September 26, 2013 Reply
    • Hi Ireland, I think they could be, as long as you use gluten free Rice Krispies and oats.

      - Jenn on September 27, 2013 Reply
  • If I can’t find flax meal or wheat germ what can I use instead. I like the idea of sunflower seeds instead of the nuts. It used to be a national past time cracking the shell with the teeth and getting the seed out. Regarding the chocolate on the top of the bars, wouldn’t it be tasty if the chocolate melted inside?

    - Judy on August 27, 2013 Reply
    • Hi Judy, You can use more nuts, crispy rice or oats in place of the flax/wheat germ. You could certainly mix in the chocolate chips but they would melt and swirl right into the mixture…might not be a bad thing!

      - Jenn on August 27, 2013 Reply
  • I have made this recipe a few time for my granola bar junkie of a husband. He eats 3-4 granola bars a day. This definately saves money and he says they are 10x better than any store bought bar. I put the pan in the fridge to let them cool before cutting them, then I wrap each individual bar and keep them in the fridge. This way they are easy for him to pull out and throw in his lunch bag. Thanks for the recipe!

    - Kirsten on August 27, 2013 Reply
  • Just made these and they taste wonderful!!! My only problem is that they are quite crumbly if I don’t refrigerate them, how would you recommend I fix that? Thanks so much for sharing

    - Ashley on August 14, 2013 Reply
    • Hi Ashley, It helps if you press them down firmly, but they are really best refrigerated.

      - Jenn on August 14, 2013 Reply
  • I have searched for a good healthy granola bar recipe and this by far is the best!!! I just subbed the brown sugar with coconut sugar and more honey & it was great. They taste so good will be using this in the future a lot!

    - Jane on August 14, 2013 Reply
  • This is the first recipe I tried from your site. They were wonderful and my kids loved them. Looking forward to trying more!

    - Heather on July 28, 2013 Reply
  • I used to make granola for the children when they were at school so they started the day off healthily. My daughter didn’t like it except when I first took them out of the oven and stirred raisins in. They plumped up. The bars look lovely. But….half the things you get in America are not obtainable here and I have no health shops near me. Certain things with have to be dropped. What can I use instead of wheat germ or the flaxseed?

    - Judy on July 25, 2013 Reply
    • I’m in the UK too. Flax seed is linseed which you can get in any supermarket. You may find it as flax seed in bigger shops but it’s expensive. Linseed is the same and you’ll find it with the other nuts and baking ingredients

      - Marie on August 25, 2013 Reply
  • I can not wait to make theses!!! I will make them today!!

    - Staci Stanford on July 24, 2013 Reply
  • Excellent base recipe… Since I didn’t have everything with me, I substituted the brown sugar with date palm sugar, added a wee bit of refined soyabean oil, some sliced dalted peanuts, cinnamon and regular puffed rice instead of rice crispies to this very recipe.. That made it a little less sweet, and date palm made it a little more chewy..

    My husband loves them – kept them to snack on before we hit the gym, but I suspect they wont last that long!

    - Mahima on June 17, 2013 Reply
  • I have never commented on a recipe before but I couldn’t help myself with this one. These are WONDERFUL but I did make one major, but easy change. After I made them, and they had cooled, they tasted fabulous but they were SO soft. When we picked them up, they oozed away from our fingers and fell apart. So I threw them in the oven at 350 and baked them for about 20 minutes. They came out SO GOOD! Perfect! I made them as described but used sunflower seeds instead of almonds and used light butter and did not add flax or wheat germ, as I had none on hand. After baking them, they had a chewy top and a slightly harder, somewhat crispy bottom. They are so good! If you are having trouble with them being too soft, throw them in the oven! Cut them first though. they came out very nicely since they were already cut. I just ran my knife along the cuts again and the lifted right out.

    - Trish on June 13, 2013 Reply
  • Great recipe, thank you! I missed out the wheatgerm and almonds and added sunflower seeds, sesame seeds, ground flax seed and extra rice krispies. Delicious!!

    - Janice on June 13, 2013 Reply
  • I have made these so many times we love them! I have so much fun mixing it up and adding different things. Today I am going to try swapping peanut butter for the brown sugar. Thank you for the great recipe!

    - Gloria on June 8, 2013 Reply
  • i love this recipe! tried it just now bt i guess i didnt compress it well or maybe the ratio was off because it didnt stick beautifully as yours. will dfntly try again! tq..

    - intan on June 2, 2013 Reply
  • These turned out perfect! Thanks for the recipe. I swapped out 3/4 cup of steel cut oats for part of the oatmeal and they are great!

    - Laura on May 29, 2013 Reply
  • I wanted to be able to send the bars to school with my kids, so I had to keep them nut free. I substituted shredded coconut for the almonds, and replace half of the flax with chia seeds. I am hoping the kids get to try them – my husband can’t get enough! Next time I think I’ll substitute agave for the sugar as well. Thanks for this awesome recipe!

    - Erin on May 23, 2013 Reply
  • THank you for this recipe! I am SICK of spending $3.00 a box for Cascadian Farm chocolate chip granola bars! These look exactly like those! I love how I can sneak in some flax or other flavors, too. I can’t wait to try these!

    - Julie on May 21, 2013 Reply
    • You called it, Julie. Those are exactly the ones that I buy. Only problem is, once you try these, it’s hard to go back to the boxed stuff!

      - Jenn on May 21, 2013 Reply
  • Excellent base recipe … my kids really enjoy these bars. Just a couple of tweaks that went over well with my girls. First, I added two tablespoons of peanut butter to the pan along with the honey, brown sugar, and butter. Gave it a subtle peanut butter flavor and a little extra protein. Second, I substituted mini-M&M’s for the chocolate chips. Adds some fun colors and they also don’t melt quite as quickly on little fingers. Lastly, I used wheat germ as recommended in the recipe, but also added a couple tablespoons of ground flax seed besides. Always looking for ways to add healthy ingredients to everyday meals/snacks, and I found that the kids don’t notice it. I also tried using waxed paper in place of the tin foil. It was easy to remove the bars from the pan for cutting, but the waxed paper is non-stick without having to spritz with cooking spray.

    - Chef Dad on May 2, 2013 Reply
    • Great suggestions. Thank you!

      - Jenn on May 2, 2013 Reply
  • Question do the bars have to stay cold because I made them for my 9 year old daughter and she loved them but once they came to room temp the bars fell apart .

    - Stefan on April 29, 2013 Reply
    • Hi Stefan, The bars don’t need to stay cold. Did you use quick 1-minute oats? If you use regular rolled oats, the bars will fall apart. Also, be sure to press down on the mixture very firmly with a spatula when you put it in the pan.

      - Jenn on April 29, 2013 Reply
  • I have wanted a homemade granola bar recipe for ages – thanks for this! Is there a way to make them slightly less sweet? I tried using a little more butter and a little less honey, but now they fall apart unless I keep them in the frige. I’m using agave instead of the brown sugar, which may be part of the problem. If you have suggestions for how to keep the wet/dry ratio while reducing some of the sweetness, I’d appreciate it!

    - Talia on April 18, 2013 Reply
    • Hi Talia, You know, I tried reducing the sweetness as well and had the same issues. I think, keeping all other ingredients the same, you could probably reduce the brown sugar or honey by a few tablespoons, but any more than that the bars will completely fall apart. Unfortunately, it’s the sweet ingredients that make the sticky “goo” that holds them together. Wish I could be more helpful!

      - Jenn on April 20, 2013 Reply
    • You could probably use a nut butter or nut-free butter (peanut, almond, soy, etc.); I have seen that used in other recipes. Unsweetened nut/nut-free butter might also help hold the bars together even when not trying to reduce the sweetness (like if you go a little crazy with the dry ingredients, just melt some PB in the microwave and add it to the mix as needed).

      - Shawna on October 6, 2013 Reply
  • These are amazing! For anyone who is on Weight Watchers I did the calculations and 1 bar is 4 points.

    - Sharyn on April 16, 2013 Reply
  • Made these yesterday and so far everyone likes them. I shared a few with friends too. I used milled fax seed with blueberries (finely ground) I found at Trader Joes. I will try adding dried fruit in the next batch and no chocolate chips.

    - Danita on April 14, 2013 Reply
  • Yummy stuff as my kids would say. Made these for my adult son and his fellow travelers who are making a roadtrip from Bismarck ND to Louisville KY later this week. A couple changes I made included toasting the oatmeal and almonds til lightly brown (about 12 minutes) and replacing the 2 tblsp of honey with molasses as my brown sugar was the light brown variety – lovely flavors! Also, I didn’t have the wheat germ or flax and the result was still satisfactory. I look forward to finding some dried fruit and nut combinations in the bulk section of the grocery store for other flavor combinations – today there were golden raisins and Craisins in the pantry. We also want to try them with coconut. Thanks for adding something new to my recipe box!!

    - Mother Maier on April 11, 2013 Reply
  • I was able to make these gluten free by purchasing the Crisp Cereal at Whole Foods. My kids have been begging for more all day. A new staple in our house!

    - LIsa on April 7, 2013 Reply
  • Making these made my day, and eating them will get me through what’s destined to be a long week. Thanks for sharing this amazing recipe! I look forward to mixing it up with some different mix-ins and sharing your recipe with friends and family (those who aren’t already getting your email, but soon will after this recipe finds them). Delicious!

    - Katie on April 7, 2013 Reply
    • Thanks, Katie. So glad you enjoyed!

      - Jenn on April 8, 2013 Reply
  • These granola bars were GREAT !!!
    This was my first visit to your site and I just had to make these as soon as I saw them. Looking forward to more recipes :)

    - Jean on April 6, 2013 Reply
  • Jenny, after Sally Fallon’s education on how cereal is made to “stay crisp” with a “shellac finish” I cannot even buy these cereals. Can I simply substitute the Rice Krispys with more oatmeal or my homemade granola?

    - Beverly Doerflein on April 5, 2013 Reply
    • Hi Beverly, You could definitely substitute either more oats or homemade granola, but your bars will be denser. The rice cereal keeps them light and a little crispy.

      - Jenn on April 6, 2013 Reply
      • I found brown rice crisps cereal in the health food store and a great substitute to Rice Krispies. The rice crispies does make this recipe have a lighter texture.

        - Virginia on April 6, 2013 Reply
  • These were perfect to make yesterday afternoon for my after school bunch. So easy to prepare as shown, and I had all the ingredients on hand (used wheat germ instead of the flax). I had to stop my husband from eating more than one before dinner! Love the chewy texture that is lightened by the rice krispies and the honey flavor really shines through to make this one of the best snacks yet! Thank you, Jenn.

    - Liesel on April 5, 2013 Reply
  • These are delicious! Just made them this afternoon and I love them! Thank you for the wonderful recipe.

    - Cami on April 4, 2013 Reply
  • I always have a pantry stocked full of granola bars, too. They are so nice to on-the-go snacks. I’ve never made them at home but I think I should try these out!

    - Ashley @ Wishes and Dishes on April 4, 2013 Reply
  • Thank you! My son always asks for granola bars, but I won’t buy the store bought one due to all the junk in them. These look fabulous! I’m headed to the store now to buy the ingredients :)

    - Amy Simonson on April 4, 2013 Reply
  • Do you happen to have the detailed nutritional information for these bars? They look AWESOME!!!

    - Melanie on April 4, 2013 Reply
    • Hi Melanie, Unfortunately, I do not offer nutritional info for my recipes, but it is something I’m working on. Stay tuned :)

      - Jenn on April 15, 2013 Reply
    • the calorie count is about 171 calories per bar

      - Marie on June 4, 2013 Reply
  • Jen- This look delish and I’m always looking for unprocessed snacks for the kids. Do you think subbing vegetable oil or coconut oil will ruin the consistency? Luke is allergic to dairy (butter) . . . . Thanks!

    - Bridget on April 4, 2013 Reply
    • Hi Bridget, Could you use margarine? If not, I think either of those oils would probably work fine.

      - Jenn on April 4, 2013 Reply
      • Jenn, just wanted to report back that using coconut oil (which is hard at room temp) instead of butter worked great! I also replaced the nuts with 1/4 cup steel cut oats for different texture and 1/4 cup more Rice Krispies and omitted the choco chips so my nut and daily allergy kids could all enjoy them! They declared them delicious! Thanks for the terrific recipe!

        - Bridget on April 7, 2013 Reply
        • So good to know! That’s the great thing about these bars — you can switch up all the ingredients and they’re still delicious.

          - Jenn on April 8, 2013 Reply
    • Hi Bridget,
      My brother uses Vegan “Buttery Sticks” in place of butter for his dairy allergy. They work just like butter and have saved my family!

      - Amanda on May 8, 2013 Reply
  • Hi – Is there anything I could sub for the brown sugar? We are really trying to omit processed sugar from our diets. Would it be ok to not include this ingredient? Thanks! They look delish!

    - Laura on April 4, 2013 Reply
    • Hey Laura, you could add more honey or agave instead of the sugar.

      - Jenn on April 4, 2013 Reply
    • I’m about to try date paste- I’ll let you know! ;D

      - Summer Van Wagoner on October 7, 2013 Reply
      • Okay- I made the original recipe last night- the only change was I didn’t add almonds and did add about 1/4 raisins. (And my chocolate chips were regular sized so I put them in my Blendtec and just sprinkled chocolate powder over the top!) They did fall apart a bit, especially if they weren’t JUST out of the fridge. But they were tasty!!

        Then this morning I made them with 6 Tbsp coconut oil and 1 cup of date paste in place of the butter and sugar. (No almonds, powdered chips, and raisins again.) They are just as sweet, and hold their form at room temp.

        Raw and vegan if you leave off the chips! My kids loved both- the date paste version was not as messy- ha. Thanks, Jenn!

        - Summer Van Wagoner on October 7, 2013 Reply
    • I’ve subbed Coconut sugar or Coconut crystals for the brown sugar, and you can’t tell a difference. They both have a lower glycemic impact than brown sugar. I bought it at Whole Foods.

      - Lisa on November 7, 2013 Reply
      • great tip, lisa. thank you!

        - Jenn on November 7, 2013 Reply
  • Just wondering if you can freeze these and/or how long they will stay fresh at room temp.

    - Jill on April 4, 2013 Reply
    • Hi Jill, I do think they’d freeze well, and they’d keep at room temp for about a week (though mine have never lasted that long!).

      - Jenn on April 4, 2013 Reply
      • I was eating this wonderful granola bar in the cafeteria today at breakfast. I would like to know whats the ingredients that you guys use to make this amazing chocolate bar taste like heaven on earth ?

        - Andreal on September 24, 2013 Reply
  • Hello,

    This is a great recipe-I can’t wait to try it :) thank you!

    Is there something healthy I can sub for the almonds as I am allergic to nuts?

    Thanks!
    Cristina

    - Cristina on April 4, 2013 Reply
    • Hi Christina, Sure, it’s fine to replace the nuts with something else. You can add dried fruits, seeds or equal parts oats and crispy rice cereal.

      - Jenn on April 4, 2013 Reply
  • it just came out as a slightly moist cereal, I will have to eat it with a spoon. :)

    Because the liquid was still pretty runny when I poured it in, rice crispies absorbed it all, and there was nothing left to bind the dry ingredients together. Still I was very surprised on how little liquid the recipe asked for, usually for no-bake granola bars there is a lot of honey/maple syrup/peanutbutter/sticky dry fruit is required and even then it’s tricky sometimes to keep them together. Hmm. Still confused!

    UPDATE: after a night in the fridge things have improved! They can now be cut up and have become a messy bar rather than a pile of crumbs. :)

    - Natalia on October 10, 2014 Reply

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