Why You’ll Love This Recipe
These granola bars are customizable, cost-effective, and taste better than store-bought versions. You can add your favorite mix-ins, avoid preservatives, and make a large batch that stores well. Plus, kids and adults alike will love their chewy texture and indulgent, s’mores-like flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Rolled oats
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Mini marshmallows
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Chocolate chips
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Graham cracker crumbs
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Rice cereal
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Honey (or brown rice syrup/maple syrup)
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Butter
Directions
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In a saucepan, melt butter and honey over medium heat. Cook until slightly thickened.
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In a large bowl, mix rolled oats, graham cracker crumbs, and rice cereal.
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Pour the honey mixture over the dry ingredients and mix well.
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Let the mixture cool slightly before stirring in chocolate chips and marshmallows.
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Press into a greased or lined baking dish.
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Cool completely before slicing into bars.
Servings and Timing
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Servings: 16 bars
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Prep Time: 10 minutes
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Cook Time: 10 minutes
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Cooling Time: 30 minutes
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Total Time: 50 minutes
Variations
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Oreo Bars: Use Oreo crumbs and white chocolate chips.
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Oatmeal Raisin: Add cinnamon, nutmeg, and raisins.
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Monster Bars: Use M&Ms and chopped peanuts.
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Dark Chocolate Cherry: Add dried cherries and dark chocolate chunks.
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Peanut Butter: Use half honey, half peanut butter, with peanut butter chips and chopped peanuts.
Storage/Reheating
Store granola bars in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks. Freeze for up to 3 months for longer storage.
FAQs
1. Can I use instant oats?
No, use rolled oats for the best texture and structure.
2. Can I replace the honey?
Yes, with maple syrup or brown rice syrup, but you still need a sticky sweetener to bind the bars.
3. Can I bake these?
No, this recipe is for chewy bars and doesn’t work for crunchy granola baking.
4. How do I make these healthier?
Add chia seeds, flaxseeds, or reduce the sugar by omitting some chocolate or marshmallows.
5. What chocolate is best?
Use semi-sweet for balance, milk for kids, or dark for adults.
6. Can I use coconut oil instead of butter?
Yes, it’s a good substitute for a slightly different flavor.
7. Why wait to add chocolate and marshmallows?
If added too soon, they’ll melt—cool the mix slightly before adding them.
8. Can I use a muffin tin?
Yes, for granola muffins or bite-sized snacks.
9. Can I skip the marshmallows?
Yes, use other mix-ins like dried fruit or more chocolate.
10. How do I prevent sticking?
Use parchment paper or grease your baking dish well.
Conclusion
These Chewy Homemade Granola Bars are a fun, flexible, and flavorful snack that’s easy to make and loved by all ages. Make them your own with endless variations and enjoy a better-than-store-bought treat anytime!
Print
Chewy Homemade Granola Bars
- Total Time: 50 minutes
- Yield: 16 bars
- Diet: Vegetarian
Description
These Chewy Homemade Granola Bars are a no-bake snack favorite loaded with oats, chocolate chips, marshmallows, and graham cracker crumbs for a delicious, s’mores-inspired treat. Perfect for school lunches, after-school snacking, or on-the-go energy boosts, these bars are easy to customize and store beautifully.
Ingredients
Rolled oats
Mini marshmallows
Chocolate chips
Graham cracker crumbs
Rice cereal
Honey (or maple syrup or brown rice syrup)
Butter
Instructions
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In a saucepan, melt butter and honey over medium heat. Cook until it begins to bubble and thicken slightly.
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In a large bowl, combine rolled oats, graham cracker crumbs, and rice cereal.
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Pour the warm honey mixture over the dry ingredients and mix well to coat.
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Let the mixture cool for a few minutes before gently folding in mini marshmallows and chocolate chips.
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Press the mixture into a greased or parchment-lined 9×13-inch baking dish.
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Allow to cool completely, then slice into bars and serve.
Notes
Custom Mix-Ins: Try dried fruit, peanut butter chips, or chopped nuts.
Health Boost: Add chia seeds, flaxseed, or reduce chocolate/marshmallows for a cleaner option.
Sticky Trick: Use parchment paper or lightly greased hands to press the mixture without sticking.
Storage: Keep at room temp in an airtight container for up to 1 week, refrigerate for 2 weeks, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack, Dessert
- Method: No-Bake
- Cuisine: American
