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Homemade Granola Bars with Chocolate Chips Kids Love

Annahita Carter
Homemade granola bars with chocolate chips are chewy, lunch-box sturdy, and let you control the sweetness. This one-pan version uses basic pantry ingredients and bakes up like a cross between a soft cookie bar and a classic oat bar.
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Prep Time 15 minutes
Cook Time 22 minutes
Chill Time 2 hours
Total Time 2 hours 37 minutes
Course Dessert, Snack
Servings 16 bars
Calories 210 kcal

Equipment

  • 8-inch (20 cm) square baking pan
  • Parchment paper
  • Rimmed baking sheet
  • Large mixing bowl
  • Small saucepan
  • Whisk
  • Sturdy spatula
  • Wire rack
  • Cutting board
  • Sharp knife

Ingredients
  

  • 160 g old-fashioned rolled oats 2 cups; not instant
  • 30 g crisp rice cereal 1 cup; optional (can replace with another 30 g / 1/3 cup oats for denser bars)
  • 50 g chopped nuts (almonds, walnuts, or pecans) 1/2 cup; or use unsweetened shredded coconut or pumpkin seeds if nut-free is needed
  • 1/4 tsp fine sea salt
  • 1/4 tsp ground cinnamon optional
  • 80 g light brown sugar 1/3 cup, packed
  • 120 g honey 1/3 cup
  • 56 g unsalted butter 4 Tbsp
  • 60 g creamy peanut butter or almond butter 1/4 cup; for nut-free use sunflower seed butter
  • 2 tsp vanilla extract
  • 80–90 g semi-sweet chocolate chips 1/2 cup, plus a spoonful extra for sprinkling on top

Instructions
 

  • Heat oven to 325°F (165°C). Line an 8-inch (20 cm) square pan with parchment, leaving overhang on two sides. Lightly grease the parchment with a bit of butter or neutral oil.
  • Optional: Toast oats and nuts. Spread oats and chopped nuts on a rimmed baking sheet and toast 8–10 minutes, stirring once, until fragrant and lightly golden at the edges.
  • In a large bowl, combine the (toasted) oats and nuts with crisp rice cereal, salt, and cinnamon; stir and set aside.
  • Make the binding syrup: In a small saucepan over medium-low heat, combine brown sugar, honey, and butter. Bring to a gentle simmer, stirring often, until smooth and just bubbling around the edges, about 2–3 minutes. Remove from heat and whisk in peanut butter and vanilla until glossy and uniform (avoid hard boiling or the bars can turn crunchy).
  • Pour the hot syrup over the dry mixture. Using a sturdy spatula, fold and scrape until everything is evenly coated with no dry pockets.
  • Let mixture cool 5–7 minutes (warm but not scorching), then quickly fold in the chocolate chips.
  • Transfer to the prepared pan. Spread evenly, then press down very firmly (use a second piece of parchment or lightly oiled hands) to compact the mixture, especially in corners and edges.
  • Optional: Sprinkle a few extra chocolate chips on top while warm and gently press them in so they stick.
  • Bake 18–22 minutes at 325°F (165°C), until edges are slightly deeper golden and center looks lightly puffed (will still be soft when hot).
  • Cool in the pan on a rack to room temperature, 45–60 minutes. For clean slices, refrigerate 30–60 minutes more. Lift out using parchment, transfer to a cutting board, and slice into 12 large or 16 smaller bars.

Nutrition

Calories: 210kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 3gCholesterol: 10mgSodium: 60mgPotassium: 140mgFiber: 2gSugar: 14gVitamin A: 60IUVitamin C: 0.2mgCalcium: 25mgIron: 1.1mg
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