Can I use regular old-fashioned oats in place of quick-cooking oats?

It's important to stick with quick-cooking oats which are rolled oats that have been coarsely chopped. Regular old-fashioned oats are too coarse and chewy for this recipe and cause the bars to fall apart. If you don’t have any quick-cooking oats in your pantry, you can make your own by pulsing regular oatmeal in the food processor a few times.

Can I make the granola bars ahead of time?

Sure! Store the bars in an airtight container in the refrigerator for up to a week. If you have to stack the granola bars, be sure to use parchment paper or foil in between the layers; otherwise, they'll stick together and fall apart. They can also be frozen for up to 3 months. Before serving, move them to the refrigerator to thaw.

Are there any variations or substitutions I can try?

Yes, these bars offer great versatility. If chocolate chips aren't your thing, you can opt for raisins or cranberries. Similarly, if almonds aren't to your taste or if you are dealing with a nut allergy, swap them out for unsalted sunflower seeds. While oats and rice cereal are essential, you have plenty of freedom to substitute other ingredients as long as you maintain the wet-to-dry ingredient ratio.

Chewy Chocolate Chip Granola Bars

Chewy Chocolate Chip Granola Bars

By Jenn Segal

These chewy, crispy no-bake chocolate chip granola bars are easy to make — and they put all those store-bought bars to shame.

Servings: 18 bars

Cook Time: 10 Minutes

Total Time: 2 Hours

Ingredients

6 tablespoons unsalted butter
⅓ cup dark brown sugar
¼ cup plus 2 tablespoons honey
1½ teaspoons vanilla extract
Heaping ⅛ teaspoon salt
2 cups quick-cooking/instant oats, such as Quaker Quick 1-Minute Oats (do not use regular old-fashioned oats)
1¾ cups crispy rice cereal, such as Rice Krispies
½ cup sliced almonds
¼ cup flax meal or wheat germ
⅓ cup mini chocolate chips (or to taste)

Instructions

Line a 9 x 13-inch baking pan with aluminum foil. Spray the foil lightly with nonstick cooking spray.
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.
Add the oats, rice cereal, almonds and flax meal (or wheat germ) to the pan and fold with a rubber spatula until well combined.
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 1½ - 2 hours to cool.
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.
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.
Freezer-Friendly Instructions: The granola bars can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, move them to the refrigerator and store there.

Nutrition Information

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