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Thick, Chewy Granola Bars Recipe

Looking for an easy Thick, Chewy Granola Bars recipe? Learn how to make Thick, Chewy Granola Bars using healthy ingredients.


Submitted by nadia_raza

Makes 12 servings



Stolen directly from smitten kitchen!

Recipe Ingredients for Thick, Chewy Granola Bars

1 2/3 cups oats
2/3 cup granulated sugar
1/3 cup oat flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 cups raisins
1 cup almonds
1/3 cup peanut butter
1 teaspoon vanilla extract
6 tablespoons melted butter
1/4 cup honey
2 tablespoons light corn syrup
1 tablespoon water

Recipe Directions for Thick, Chewy Granola Bars

  1. Preheat the oven to 350F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.

  2. Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners and water. Toss the wet ingredients with the dry (and peanut butter, if you?re using it) until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap can help with this, as you press down on the back of it.)

  3. Bake the bars for 30 to 40 minutes, until they?re brown around the edges ? don?t be afraid to get a little color on the tops too. They?ll still seem soft and almost underbaked when you press into the center of the pan but do not worry, they?ll set completely once completely cool.

  4. Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20 minutes you can use your parchment ?sling? to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way. This can speed the process up.)

  5. Once cool, a serrated knife (or bench knife) to cut the bars into squares. [Updating to note, as many had crumbling issues:] If bars seem crumbly, chill the pan of them further in the fridge for 30 minutes which will fully set the ?glue?, then cut them cold. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it?s best to store bars in the refrigerator. They also freeze well.

  6. *Suggestions: Dried cranberries, apricots, pecans, sunflower seeds, coconut, walnuts, sesame seeds, pepitas, dried pples or even chocolate chips. My mix: 1/2 cup wheat germ, 1 cup dried cherries, 1 cup walnuts, 1/2 cup pecans and 1/2 cup dried unsweetened coconut flakes. Because my pieces were all pretty coarse, I pulsed them in the food processor a few times to break it up a little, though this isn?t necessary if you don?t mind yours chunkier.

Categories

Breakfast, Snacks

Nutrition Facts
Serving Size 83.4g
Amount Per Serving
Calories
338
Calories from Fat
130
% Daily Value*
Total Fat
14.4g
22%
Saturated Fat
4.9g
25%
Trans Fat
0.0g
Cholesterol
15mg
5%
Sodium
175mg
7%
Potassium
340mg
10%
Total Carbohydrates
51.1g
17%
Dietary Fiber
3.7g
15%
Sugars
33.2g
Protein
6.1g
Vitamin A 4% Vitamin C 1%
Calcium 5% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D+
  Good points
  • Low in cholesterol
  • Low in sodium
  •   Bad points
  • Very high in sugar
  • Contains alcohol
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