Chewy No Bake Granola Bars Recipe -
Chewy No Bake Granola Bars  Recipe
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Chewy No Bake Granola Bars

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"These granola bars are easy and delicious. They taste just like the store-bought chewy kind. My husband asks me to make these at least once a week!"

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Ingredients Edit and Save

Original recipe makes 2 dozen granola bars Change Servings
  • PREP

    10 mins
  • COOK

    5 mins

    1 hr 15 mins


  1. Grease a 9x13-inch baking dish.
  2. Mix rolled oats, steel-cut oats, rice cereal, dried fruit, and almonds together in a large bowl.
  3. Melt butter in a saucepan over medium heat; add brown sugar, honey, and vanilla extract. Whisk until sugar is completely dissolved, about 2 minutes. Pour over oat mixture; stir to combine.
  4. Spread oat mixture into prepared baking dish. Press chocolate chips into top. Refrigerate until chilled, about 1 hour.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 27, 2012

I thought these turned out fairly good. If you like Quaker oatmeal packaged granola bars you will like these. I left out the dried fruit, but think they would have been good with raisins. I used an equivalent amount of extra rolled oats, for the steel cut, to avoid a trip to the store. It worked fine. I thought the half a cup of mini chocolate chips was a bit much, as these were plenty sweet already. I consider them more of a sweet then a health food. However, I feel that way about most all store bought granola bars also that, taste just like this. A hint for the chocolate chips is to freeze them to avoid melting if mixing in. Stir in the syrup well and let the mix cool down pretty well and add them in. I am not sure how they would have stuck to the top, as suggested. After the refridgerating, I worked hard to cut them into the 24 servings suggested and about 80% of them came out without much breaking, as they are very chewy and flexible. Although, not traditional as a square a different cut might hold better. I wasn't sure how to store these, as the directions didn't make any suggestions on that. I bagged them individually and stored in the fridge. It seemed to work good. I only wish now I had some kids to test these on.

Most Helpful Critical Review
Jul 26, 2013

These are good but definitely not a healthier version of the store bought we want to imitate with all the added sugar. You may as well buy the prepackaged ones. I don't use the sugars listed or the butter. Instead, I use about half a cup of brown rice syrup and 1/3 - 1/2 cup natural peanut butter to hold them together. Yes it provides a small amount of sugar and the peanut butter gives it flavor and helps them bond into a more stable bar. I also don't put dried fruit in but I have at times. I add a combination of coconut, almonds, pecans walnuts and pumpkin seeds as well as a tablespoon or two of ground flax for omega 3's and fiber. Cinnamon also makes a nice addition to the flavor with the nuts. After placing them in the baking dish and before placing them in the refrigerator to set up, I melt half a bag of dark chocolate morsels on top in the oven for 2 - 3 minutes for sweetness. When I take the bars out I then spread the melted chips in a thin layer of chocolate over the entire batch. It helps hold them together and provides a nice touch for the sweet tooth.

Jul 09, 2012

Dana these are soooooo good! the mixture did seem a little dry to me so i added a little maple syrup an it did the trick! I used what i had on hand nuts,dried cheeries,coconut and chocolate chips! To make it alot easier line yoyr pan with wax paper or foil that way they come out of the pan alot easier!!! I will make these alot!!!

Jul 06, 2012

Very tasty! I used 1cup cashews instead of the fruit and almonds. I find they fall apart a bit (maybe I didn't cook the sugar long enough) but the flavor is great. Also, the chocolate chips ended up melting all over because I tried packing them in when the mixture was still warm.

Jan 31, 2013

This hands down is the best granola bar recipe I have ever made. There are endless possibilities (chocolate chips and almonds, craisins and white chocolate chips, cinnamon and raisin... you name it!), and it's so easy to make. I, too, had to experiment with the issue of them falling apart when made as directed, and I found 2 things. If you cook the mixture exactly as directed (until the sugar is dissolved), they will fall apart unless they are refrigerated. I experimented with a few different ways, and here's a simple improvement to keep them together better (even out of the refrigerator). I used 3 tablespoons of butter (a tablespoon less than called for) and 3 tablespoons of honey (again, a tablespoon less) with the 1/2 cup of brown sugar. Instead of simply melting, I let it boil at a rolling boil for about 2 minutes (my candy thermometer is broken, but I'd guess it was about to the soft ball stage). It doesn't change the taste at all, but it does help it to stick together better. I also put my chocolate chips on top and waited until they melted, then spread them around. That way it also helps to hold together better as well as to evenly distribute the chocolate. As far as storing goes, as soon as I'm able, I cut them into bars (lengthwise I cut it in half, then width-wise I cut it into about 8 sections, making 16 bars for a 9x13 pan) then put each bar into a snack-sized zipper baggie. Perfect for lunches and snacking on the go!

Sep 06, 2012

This is my 2nd time making these, and they are delicious!! This is a wonderful base recipe that goes together super quick, and is chewy & delicious. First version I made, I added a mashed up banana to the wet ingredients (I did have to process the liquid to make it smooth) and used walnuts and chocolate chips in the bars - tastes like a chocolate covered banana, and still works out to just 134 calories per serving! Tonight, I made a peanut butter version - subbing 1/4 c peanut butter for the butter, and I used agave nectar in place of the honey because we were out. I also added a little less than 1/2 c of flaxseed to the dry ingredients. I stuck with the 1/2 c walnuts and about 1/3 c chocolate chips pressed into the top after the mixture was transferred to the pan. They're not quite cool yet, but boy, did my little nibble taste yummy! Thanks so much for sharing this recipe!!

Sep 27, 2012

I've found this on several blogs lately and it's our go to recipe for quick and easy granola bars. I have found we like 1/4-1/3 cup brown sugar to be better, as they are too sweet otherwise. Also, you have to press these in pretty darn good so they stick together. AND the best way to make them stay firm is to refrigerate...otherwise they do tend to break easily, which I don't mind but my bf doesn't care for crumbling bars. :) It's fun to mix up the nuts/fruit/chocolate, or eliminate all together.

Jan 21, 2013

Hi - While I loved bulk of this recipe, I also had the problem of the bars just not sticking together. They will turn into granola when you try to cut them. So, I used brown rice syrup in place of the butter, brown sugar, AND honey. Trust me, you don't need any of those ingredients if you use the brown rice syrup (about 1/2 cup of it). Also, if you want a mocha bar, add instant coffee - delicious. They will take just like Kashi Mochoa Almond Bars.


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  • Calories
  • 119 kcal
  • 6%
  • Carbohydrates
  • 18.4 g
  • 6%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 25 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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