Soft and chewy, no-bake homemade granola bars with mini chocolate chips and a chocolate drizzle. These peanut-free granola bars are quick to make and perfect for back-to-school snacks.
September arrived fast. One minute it felt like summer and milkshakes, the next it’s time to think about school lunches. Even if nobody in my two-person household is heading back to class, a seasonal treat feels right — so I made chewy homemade granola bars. They’re nut-free, require no baking, come together in minutes, and are loaded with mini chocolate chips plus a chocolate drizzle.
Homemade granola bars are worth making for several reasons: they taste better than store-bought bars, they double as an easy snack or lunchtime treat, they’re safe for nut-free school environments, and they’re far more economical. Plus you can make a large batch to avoid running out too quickly.
One practical benefit: you decide the portioning. No more mystery boxes of five bars that don’t match the number of people in a household. Making your own solves that once and for all.
This no-bake recipe takes under 10 minutes to prepare. Start by combining quick oats and puffed rice cereal in a large bowl. For these bars, quick oats give the best chewy texture, even though I prefer old-fashioned oats for cookies.
Next, melt butter with brown sugar, honey, and corn syrup in a saucepan over medium heat. Brown sugar keeps the bars extra chewy and contributes a caramel richness. Once everything is melted, bring the mixture to a gentle boil while stirring for about two minutes. Remove from heat, let it cool slightly, then stir in vanilla and a pinch of cinnamon for warmth and depth.
Pour the warm syrup over the oat and cereal mixture, stirring to coat thoroughly. Fold in mini chocolate chips once the mixture has cooled a bit so the chips don’t melt. Press the mixture firmly into a lined 9×13-inch pan so the bars hold together well, then place the pan in the freezer for 30 to 60 minutes to set. After it firms up, cut into bars — this batch yields about 24 small bars.
Finish with a quick chocolate glaze: melt chocolate chips with a touch of vegetable oil in short bursts in the microwave, stirring between intervals until smooth. Drizzle over each bar and allow the chocolate to set. The result is soft, chewy bars with a cookie-like flavor profile that pair nicely with an after-school snack or a morning coffee.
Homemade Granola Bars
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Ingredients
For the Granola Bars
- 2 cups quick oats (plus 1/2 cup)
- 2 cups crispy rice cereal
- 1/3 cup butter
- 1/2 cup packed brown sugar
- 1/3 cup honey
- 1 tablespoon corn syrup
- 2 teaspoons vanilla
- 1/2 teaspoon cinnamon
- 1/3 cup mini chocolate chips
For the Chocolate Glaze
- 1/2 cup chocolate chips
- 1/4 teaspoon vegetable oil
Instructions
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Line a 9×13-inch baking pan with parchment paper or aluminum foil and spray lightly.
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In a large bowl, combine the quick oats and crispy rice cereal. Set aside.
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In a medium saucepan over medium heat, melt together butter, brown sugar, honey, and corn syrup. Once melted, let the mixture come to a slow boil and simmer gently for 2 minutes while stirring. Remove from heat and let cool about 5 minutes, then stir in vanilla and cinnamon.
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Pour the syrup over the oats and cereal and mix thoroughly with a wooden spoon or spatula. When the mixture has cooled enough, fold in the mini chocolate chips so they keep their shape.
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Press the mixture firmly into the prepared pan, packing it down tightly. Freeze for 30 to 60 minutes to set, then cut into bars (about 24).
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For the glaze, melt chocolate chips with the vegetable oil in short bursts in the microwave, stirring between each burst until smooth. Drizzle over the bars and let the chocolate set.
Nutrition
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