There's something about Quaker chewy granola bars that can get addicting but buying those every week can really start to add up. I tried to make some on my own before but it was too crumbly and I was disappointed so I gave into buying Quaker bars again. Now, however, I think I've found a recipe that will keep my wallet happy. It's not quite as chewy as the Quaker bars but it's still pretty darn good. If I baked it for less time, I think it'll be chewier and closer to what I'm looking for.
It sure makes a lot of bars so it's lasted me several weeks now. It stays together pretty well and is a good balance of crunchy and chewy. I'm not a fan of granola bars that are so crunchy that my jaw ends up hurting by the end so this recipe makes even my jaws happy. Next time, I might add in some almonds for more protein and leave out the coconut as I don't know how much flavor that really added to the bars. Sorry, Quaker.
Chewy Chocolate Chip Granola Bars
From This Week For Dinner
4 cups rolled old-fashioned oats
1 cup brown crisped rice cereal
1/3 cup whole wheat flour
1/2 cup shredded unsweetened coconut
1/3 cup brown sugar
1 cup mini chocolate chips
1/2 tsp kosher salt
2/3 cup canola or coconut oil
2/3 cup honey
1 tsp pure vanilla extract
Preheat oven to 325F.
Combine oats, crisped rice, flour, coconut, brown sugar, chocolate chips and salt. Mix well.
Combine oil, honey and vanilla. Whisk well. Add to dry ingredients and mix well (stir a lot!).
Line a 9x13 baking pan with parchment paper and pour granola bar
mixture onto the lined baking pan. Press mixture out into a large,
uniform rectangle. Bake for about 30 minutes until golden and dry to touch (watch out, it’s hot!).
Cool on the baking sheet for 10-20 minutes until completely
cooled. Slide granola bar along with parchment paper onto a large
cutting board. Cut into bars using a long serrated knife.
Makes 24 bars
(8 rows, 3 columns). Bars will keep for several weeks in an airtight