These homemade Chewy Chocolate Chip Granola Bars are super fast and easy to make, without preservatives or high fructose corn syrup. They’re sweet, soft and chewy, with a slight crunch, and unbelievably delicious!
I cannot believe how many things are made with peanuts. You don’t realize it until you find out your kid has an allergy, and are then forced to read all the labels. And the tiny print. Ad nauseam. Giving you a headache. Making you say bad words in the cracker aisle. It happens.
Packaged granola bars are the biggest culprits for peanuts, and therefore used to be my nemesis. Until I found out how easy and fast it is to make them. Ya booooy. There are a gazillion recipes available…and it’s possible I’ve tried that many; some have been like candy, and some have tasted and felt like cardboard.
This one is a favorite – soft and chewy, with a slight crunch from the oats…sweet, and without preservatives or HFCS. And no peanuts.
Are these healthy?
Well, let’s say they’re health-IER. I mean, they still have brown sugar, butter, and mini chocolate chips. But, they don’t have any preservatives or high fructose corn syrup, so that’s healthier in my book.
Of course the point of having a healthier version only works if you eat just one as a snack. I think I devoured three out of the first batch. But who am I to say what’s a serving? Especially when brown sugar and chocolate chips are involved.
You might also like these No-Bake Homemade Granola Bars!
Chewy Chocolate Chip Granola Bars
- 2 cups quick-cooking oats
- 1 cup crispy rice cereal
- 1/3 cup light brown sugar
- 1/4 cup honey
- 4 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 3 tablespoons mini chocolate chips
- Lightly coat an 8-inch square baking pan with nonstick cooking spray, then line with parchment paper; set aside.
- In a large bowl, stir the oats and rice cereal together; set aside.
- In a small saucepan, melt the brown sugar, honey, and butter together over medium-high heat until the sugar is completely dissolved and the mixture begins to bubble. Remove from heat and stir in the vanilla extract.
- Pour the melted mixture over the dry ingredients and mix well until everything is moistened.
- Pour the oat mixture into the prepared pan and press down to ensure that the ingredients are tightly compacted in the pan. Sprinkle the top evenly with the miniature chocolate chips and press down on the top lightly with the back of a spoon.
- Cool at room temperature and then place in the refrigerator for 30-60 minutes, or until the chocolate chips are set before cutting into bars.
- Wrap in plastic wrap or keep in an airtight container and store at room temperature for up to 5 days.
(originally from Brown Eyed Baker)