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- 1/4 Cup honey
- 2 Tablespoons butter
- 1 ten-ounce package of marshmallows
- 6 Cups Honey Bunches of Oats cereal
- 1 Cup dried apricots, chopped
- 1 Cup almonds, chopped
- 1/2 Cup sunflower kernels
Microwave honey and butter in a large microwaveable bowl on high 1 minute; stir until well blended. Add marshmallow; toss to coat. Microwave 1 1/2 minutes or until marshmallows are puffed; stir until well blended.
Add Honey Bunches of Oats cereal, dried apricots, and sunflower kernels to marshmallow mixture. Stir well.
Press cereal mixture firmly into greased 13-by-9-inch pan. Cool. Cut into 24 bars.
Homemade Chewy Granola Bars
Consider this recipe your new secret weapon. Chewy granola bars are an incredibly easy recipe that can serve as a tasty, healthy breakfast, snack, or even a health-conscious dessert (depending on what sorts of delicious little bits you want to sneak inside).
Maybe you aren’t as excited by chewy granola bars as I am, but let’s just say I have to limit the circumstances in which I bake these because if I leave myself more than a few in the house I end up stuffing myself silly.
When I was about 7, I decided I needed to start training for adulthood. (If you know me, you’re not surprised about this.) I just wasn’t quite sure how I would magically acquire all the necessary skills unless I started training myself – so I started “drinking coffee” with my mom in the morning. I say “drinking coffee” because what this actually meant was drinking hot chocolate and eating a Quaker chewy granola bar, since it was many more years before I considered coffee a palatable liquid.
Italian Inspired Flatbread with Grana Padano and Prosciutto di San Daniele
Those granola bars were a big part of my life for many years. Breakfast-time, lunch-time, snack-time. As far as I was concerned, they made it possible for me to eat chocolate chips, peanut butter chips, and even marshmallows at times of day I wouldn’t usually get to eat dessert, and thus they were extremely valuable.
Now I see chewy granola bars in a slightly different way – an easy-to-make, easy-to-eat (read: perfect for new parents and people who eat on the go), easy-to-ship (yes, I’ve sent them as gifts many times), incredibly tasty little bite to have around the house. Much healthier than those Quaker bars I used to eat to be a grown up – and much tastier, too.
Baked Chewy Granola Bars
Wondering how easy it is to make your own baked granola bars? About as easy as mixing together a batch of bar cookies! Start by creaming butter, coconut oil, honey, and vanilla.
Add the remaining ingredients and mix to combine. You can choose your ingredients to equal 1 cup of add-ins. When I use chocolate chips, I decrease it to just 1/3 cup and use mini chocolate chips - 1/2 cup just seemed too much. I list some of our favorite combos in the full recipe.
Pat into a parchment-lined (or greased) baking pan and bake for about 20 minutes, until just browning around the edges.
Cool about 10 minutes on a rack before scoring into bars while in the pan and then let them cool completely. I like to cut these into long bars to resemble granola bars, either 16 or 20, but they are pretty big - and nutritionally dense - so you may want to cut them into smaller bars.
When my kids were younger, I always wrapped these individually in parchment or in baggies to keep in the snack basket for easy grabbing. Now I simply keep them in an airtight container in the freezer because we eat them less often and freezing them means they are fresh whenever we want them.
I like to grab one to keep in my purse for long days in town running errands and they're perfect in a backpack for a day of kayaking or hiking.
If you've got these waiting, there's never a need for questionable store-bought bars, no matter how "natural" they proclaim to be. It's so nice knowing exactly what is in what you're eating, isn't there?
Easy and Chewy Heath Bar Cookie Recipe
- 1 1/2 cups unsalted butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 Tbsp vanilla
- 2 eggs
- 3 3/4 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp baking powder
- 1 cup Heath Bar bits – These can be bits of Heath Bar crushed up or you can purchase the bags of Bits O’Brickle (my favorite and pictured here) or Milk Chocolate Toffee Bits, both made by Heath.
- 1 cup bittersweet chocolate chips
How to Make Easy and Chewy Heath Bar Cookie Recipe
- Preheat oven to 350°F.
- In a large bowl, beat butter, sugars, vanilla and eggs with mixer on medium speed or with spoon until light and fluffy.
- In a separate bowl, combine flour, baking soda, baking powder and salt.
- Mix in chocolate chips and Heath bits.
- Measure dough using a medium cookie scoop (about 1.5 tablespoons) or roll into a ball.
- On cookie sheet lined with parchment paper or a silicone baking mat, place dough balls 2 inches apart. (as they liked to call it when I lived in England) 11 to 13 minutes or until light brown (centers will be soft).
- Cool 10 minutes on pan, and then remove from cookie sheet to cooling rack.
It doesn’t take a crazy amount of time or effort to make your house have the flavors and scents of delicious homemade cookies. For me, baking is one part that can make a home feel homey.
How did this Easy and Chewy Heath Bar Cookie Recipe Come to Be?
When I was grocery shopping, I noticed a product I hadn’t seen before – Heath Bar Bits O’Brickle Toffee Bits. They also have Heath Milk Chocolate Toffee Bits.
I have used Heath Bars for different recipes before. Love them. From my Better Than Anything Chocolate Trifle to my Heath Bar Sheet Cookies, These little toffee and chocolate nuggets add the perfect texture to delicious desserts.
What is wonderful about this recipe, is that the toffee morsels are baked into the cookies to add the perfect amount of sweet, slight crunch to a bite. Add in a little bit of chocolate chips to the mix, and you have the perfect cookie.
When I saw these in the store I thought I could surely come up with a recipe that would incorporate this find, so I purchased them.
I now have also used them for the top of my Famous Chocolate Refrigerator Roll.
Knowing both the texture and flavor of the toffee bits, I figured they would be really good in cookies too. I have two great chocolate chip cookie recipes. The Rolo stuffed chocolate chip cookies that we love came to mind, and I think the chewy and crispy texture is perfect for the addition of a Heath Bar.
The only thing I really changed in the recipe was eliminating the Rolos, cutting the chocolate chips in half and adding a cup of Heath bars.
We started with a great base and added Heath bar pieces. How could it go wrong? They were great.
These are definitely a go to cookie recipe for us now. I think they will become that crave-able, must-make cookie recipe for you too!
Chewy Graham Cracker Bars
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Chewy Graham Cracker Bars are the perfect buttery, sweet snack! Made with graham crackers, chocolate chips, and sweetened condensed milk.
Chewy, Chocolatey bars are the perfect Dessert Recipe to make for an easy weeknight treat. For other delicious Bar Recipes try Pecan Toffee Bars or Chocolate Chip Bar Cookies.
CHEWY GRAHAM CRACKER BARS
These buttery bars are perfect for a quick and easy dessert. It only takes 5 simple ingredients and the entire time to make them is just 35 minutes. As long as you have graham crackers and a few pantry ingredients, you’ll be ready to make these chewy cookie bars. It’s a simple process of mixing the ingredients together, spreading them in your baking pan, and baking for a half hour!
Rich, chewy bars are great to make for a quick snack, something to pack in your to-go lunch, or as a delicious dessert for after dinner. For an extra sweet treat serve warm, chewy bars with a scoop of Vanilla Ice Cream and a drizzle of Caramel Sauce on top.
MAKE-AHEAD GRAHAM CRACKER CHEWY BARS
This dish is so easy to make that I like to make an extra batch and store the second batch in the freezer. If you’re planning to store the bars in the freezer, wait for them to cool completely. Then cut them into squares and store them in a freezer bag. Separate the layers of bars with parchment paper so that they don’t stick together. They should keep well in the freezer for up to 3 months.
They’re also a great dessert to make a day in advance and keep covered in the fridge until you’re ready to serve them.
- 1 cup butter, softened
- 2 cups packed brown sugar
- 2 teaspoons baking powder
- 1 egg
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 2 cups regular rolled oats
- ½ cup sliced almonds
- 1 12 ounce jar (1 cup) cherry preserves
Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease foil set pan aside.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping side of bowl occasionally. Beat in egg and almond extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the oats, and almonds.
Remove 1/2 cup of the dough and set aside. Press the remaining dough evenly into the bottom of the prepared baking pan. Spread with preserves. Crumble the remaining dough evenly over preserves layer.
Bake in the preheated oven about 35 minutes or until lightly browned. Cool completely in pan on a wire rack. Using the edges of the foil, lift the uncut cookies out of the pan. Cut into bars. Makes 36 bars.
To Store: Place bars in a single layer in an airtight container cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.
Soft + Chewy Baked Granola Bars
Yield 10-12 bars
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes
Dense, chewy, soft, doughy, seedy, hearty, protein-and-fibre-packed granola bars, sweetened naturally with dates! Try them spread with nut or seed butter for a fun treat or just enjoy them plain. Adapted from my Super Power Chia Bread.
- 3/4 cup gluten-free rolled oats, ground into a flour
- 1 cup water
- 3/4 cup packed pitted Medjool dates
- 1/2 cup chia seeds
- 1/4 cup raw sunflower seeds
- 1/4 cup raw pumpkin seeds
- 1/4 cup dried cranberries, finely chopped
- 1 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine grain sea salt
- Preheat oven to 325F and line a 9-inch square pan with two pieces of parchment paper, one going each way.
- Add rolled oats into a high-speed blender. Blend on highest speed until a fine flour forms. Add oat flour into a large bowl.
- Add water and pitted dates into blender. Allow the dates to soak for 30 minutes if they are a bit firm or your blender has a hard time blending dates smooth. Once they are soft, blend the dates and water until super smooth.
- Add all of the ingredients into the bowl with the oat flour and stir well until combined.
- Scoop the mixture into the pan and spread it out with a spatula as evenly as possible. You can use lightly wet hands to smooth it down if necessary.
- Bake at 325F for about 23-25 minutes, or until firm to the touch. Let cool in the pan for 5 minutes and then lift it out and transfer it to a cooling rack for another 5-10 minutes. Slice and enjoy!
- I suggest freezing leftovers to preserve freshness.
If you've made this recipe I'd love to see it.
Tag @ohsheglows on Instagram and hashtag #ohsheglows so that we can all take a look!
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Calories always missing from recipes
I made these bars for a second time yesterday. They are perfect snacks for hiking or an afternoon boost of energy at the office.
I’ve tried these before and absolutely loved them. I want to make them again but was wondering if the recipe would still work if i used whole oats rather than oat flour. What do you think?
I live in UK, love this recipe, but not sure how much is a cup??
Can you equate it to grams for me please?,
Hi, I was wondering if you can just leave them in the fridge, so no baking is done?
Just wondering if you have ever tried substituting the dates with any other dried fruit? All I have in the pantry now that would be the closest thing to dates is sultanas? Do you think it’d work?!
Hello! These look fabulous! I love cranberries. My problem is that here (Victoria, Australia) all the cranberries are ‘added sugar and vegetable oil’ (urghhh). Occasionally you can find organic ones but the last time I found some they were about AU$18 for about 250grams! So I guess raisins would work ok instead? (But not so enticing!)
Love this! Will be trying this recipe this weekend for sure!
I absolutely love how flexible Medjool dates are, I’d put them in EVERYTHING if I could, delicious!
Thanks for sharing:)
My daughter (19 mo) LOVES these! I use the dates, oat flour and chia seeds, then whatever seeds and dried fruit I have on hand. They always turn out great. I freeze the cut bars, so that I can pull them out for a quick snack any time. She is on a GF DF diet, and refuses the store-bought bars. This recipe is great.
I hardly ever comment in recipes I find online, but had to say thanks for this recipe, it’s awesome. I did substitute the cranberries for chopped prunes as that’s what I had in the pantry, but it’s so easy and tasty and my kids love them too!
I followed this recipe as closely as i could, only sub was raisins for cranberries but the final texture was very weird. So much so my normally tolerant and enthusiastic family would not eat them! I am trying to, so as not to waste, but they have a very strange rubbery texture which is presumably from the chia seeds. Now I like chia, can cope with the slime factor in puddings tho many people can’t, but this was just too much oddness! I did think it was a lot of chia when i added them, but i was trying to stick to recipe exactly (i am a natural improviser). So I’m not trying to be mean, honestly, but they just didn’t work for us!
These were great! I do not have a sweet tooth in the slightest, so I really struggle to find mid-morning snacks that are healthy but aren’t super sweet (apart from nuts etc.). These were great! I added linseed, goji berries, some desiccated coconut and mixed the vanilla with coconut essence (I really love coconut).
Thank you for the recipe – the dates with water as a binder/for moisture is a great idea!
Do you have to use chia seeds? They’re kind of pricey as far as I’ve noticed >.<
I’m going to use flaxseed instead of chia seeds (due to cost) but I was wondering how to prepare it before mixing it in? Am I supposed to grind them up and soak them in water or just throw em in whole? Doesn’t half a cup seem like a lot? Any help would be so much appreciated, I want to make these asap! ^-^
I just made these, but put half of the chia seeds and used flax seeds for the rest and they are delicious! I hate when granola bars are over-sweetened with honey, and these have just the right amount of sweetness for that afternoon snack fix. Will definitely be making these again and might try to sub half the date paste with pumpkin purée!
Can you post the total sugar count . Thanks TC
Hi Tanya, I haven’t calculated the total sugar count myself, but if you go to NutritionData.com and plug in the recipe information, you should be able to quickly find out what you need to know! :)
Do you by any chance know the nutrition information for these bars? Also, if I chose not to freeze the leftovers, would you recommend dry storage or refrigeration? Thank you!
I want to first say that I love your recipes…they are amazing. The cauliflower white sauce caught my eye and I noticed when I clicked on the recipe that there was an add for Cabelas….really? Cabelas…that big hunting store? I just didn’t understand why you would want to allow them to advertise on your site.
Just finished another batch of these amazing granola bars. I’ve tried several recipes and while there are tons that are pretty tasty, some are just too “sticky”. But the dates really hold this one together. I LOVE LOVE LOVE this recipe. I have to stop myself from eating the whole tray myself.
Hey Angela :-)) your recipes are absolutely inspiring and are changing my life one meal at a time!
I am so indescribably grateful for your culinary genius and willingness to share such goodness!
You’re an amazing, inspiration woman, thank you for these recipes, especially this one!
Just quickly, if freezing these, what do you do to thaw them out?
Hi Oliviah, thank you so much for the lovely heartfelt comment! :) Letting them thaw out on the counter for a few minutes should do the trick.
Hey, I was wondering if it would be ok for me to swap the cranberries for raisins or blueberries. Do you think that these bars would still taste as good?
Hi there, I can’t see why not! I know a few people have subbed in raisins and really enjoyed the results. If you try either swap, I’d love to hear how you like it! I think using different dried fruit could add a great twist to the recipe.
Turned out excellent! I was very excited to find a nut free granola bar recipe for my Preschooler. The only problem is, she said it’s too “seedy” (she’s not a fan of the chia seed texture). I may have to experiment using a flour instead of the seeds.
These look so good Angela! i cannot wait to try them out! Quick question do you happen to know the nutritional content of these yummy bars? I want to maje them for me and my hubbie because they would be a great snack for his lunch and he is a body builder and needs to track his food.
Thanks for all your amazing recipes :):)
Hey Ariel, I’m sorry, I don’t know the nutritional data offhand! But, if you head over to a free online tool like nutritiondata.com or caloriecount.com, or even an app like MyFitnessPal, and plug in the recipe info, you should be able to get it all calculated out for you fairly easily. I hope this helps!
Could you tell me how many calories these granola bars are ? I am currently on Weight Watchers and would like to add some vegan recipes in my day.
They look delicious .
Hi Terry, I haven’t calculated the calories for these myself, but if you head over to a free online tool like caloriecount.com or nutritiondata.com and plug in the recipe info, you should be able to find out the nutritional info you’re looking for fairly quickly. Hope this helps!!
Hello Angela,i want to know if i can try this recipe with a rectangular baking dish(8 X 12 inch) as i don’t have an 8 x 8,also i would be thankful if u can throw some light on the quantity of ingredients to be slashed for a 7 inch pan in case the 8 X 12 is not suitable.
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EXACTLY what I was looking for!! Dates, chia and seeds.
I tried these the way you directed, then without grinding the oats to flour. I prefer the second version better it’s less doughy. Just a suggestion. Also, I only had about 1/4 cup of chia seeds left so I filled it out with flax seeds, and it worked out well. Thanks for recipe.
Thank you so much for making a granola recipe we can easily do. My son has fairly bad eczema and were currently doing an elimination diet which is working. We have had to eliminate wheat, dairy, eggs and due to allergies, nuts. It’s so hard finding any good recipes!
These are really good. I’m trying not to let myself eat another one, because I want to freeze some if them (or maybe I should just make another batch, I wouldn’t be totally against that idea). Glad that this recipe didn’t use maple syrup, as it’s pretty expensive and not widely available where I live. Was afraid that my dates and water mixture wasn’t thick enough, but they turned out just fine. Added some extra rolled oats for chewiness and mixed in sunflower seeds, raisins, flax seeds (gotta love flax seeds!), some crushed banana chips and a little bit of peanuts.
Thank you for the recipe!
Love from Poland.
I love how you blended the dates with water to make a paste as the sweetener instead of using honey or maple. What a great idea! I’m planning for snacks to bring on our upcoming vacation and I’ve gone down a rabbit hole of your healthy snacks!
I give this recipe 5 stars because of the inventive use of dried dates, soaked & blendered to consistency of applesauce, which adds a natural sweetness, and for the ability to modify the recipe depending upon what you have on hand, and because your instructions are incredibly clear and easy to follow. I modified this recipe because I was missing certain ingredients. To add some sweetness, I added 1/2 c diced dried apple pieces soaked in 1/4 cup water to soften. I added 1/4 cup flaked unsweetened coconut. Because I don’t mind nuts and I had no chia seeds, I added 1/2 cup raw toasted cashews then chopped them. My sunflower seeds and pepitas (I used pepitas instead of pumpkin seeds) were already salted, so I did not add the 1/4 tsp salt. Also, my sunflower seeds were slightly old, so I recommend tasting the individual ingredients before you use them to be sure they aren’t stale (as my sunflower seeds were). I used less cinnamon and less vanilla, and I wish I had instead followed the original quantities of those flavorings. Soaking the dried dates long enough before blending is very important. Also, the instructions to bake until slightly firm in the middle is key. Otherwise the bars won’t cut well, and will be creamy & not chewy. Just check them in the oven often to be sure they’re the right firmness (but not hard) – as you would expect a store-bought soft granola bar to taste. (BTW, one added comment – it is nearly impossible to purchase UNsweetened dried cranberries, unless you want to buy in bulk and end up with stale cranberries because it’s impossible to consume that many! Much easier just to accept you’ll have a small amount of added sugar in the dried cranberries, which hopefully won’t hurt anyone.
Hey Karen, Thank you so much for the detailed feedback! I’m so happy you enjoyed the granola bars and that they turned out with your modifications! I’ll have to try this soon.
What You’ll Need To Make Chocolate Chip Granola Bars
Be sure to use quick-cooking oats, which are rolled oats that have been coarsely chopped. Regular old-fashioned oats are too coarse and chewy for this recipe and cause the bars to fall apart. If you don’t have any quick-cooking oats in your pantry, you can make your own by pulsing regular oatmeal in the food processor a few times.
The nice thing about these bars is that they’re versatile. If you don’t like chocolate chips, you can use raisins or cranberries. If you’re not a fan of almonds, you can throw in some unsalted sunflower seeds instead. Aside from the oats and Rice Krispies (those are a must), as long as you keep the ratio of wet to dry ingredients the same, you can substitute just about anything you like.
Healthy Red Velvet Fudge Protein Bars
Nutrition: 180 calories, 8 g fat, 0.5 g sat fat, 12 g carbs, 3 g fiber, 2 g sugar, 17 g protein
First of all, that's not artificial coloring you see these homemade protein bars get their arresting color from healthy, vitamin-packed beet puree. But, trust us: you won't taste it. Vanilla paste and chocolate protein powder combine for a classic cake-inspired flavor that will make you forget all about the beets. Even better, you'll get a whopping 17 grams of protein and just two grams of sugar for less than 200 calories.
Get the recipe from Desserts with Benefits.
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