[donotprint]This recipe is as close as I can come to homemade chewy granola bar perfection. It’s the result of lots of testing and tweaking of every decent looking recipe I could find. Because I have a huge soft spot for Quaker Oats S’more Chewy Granola Bars, I tried a variation that included mini marshmallows and chocolate chips. But sadly, they melted. I also played a lot with the ratios of sugar and fat and this recipe it is as low as I’m willing to go with both. Anything less pretty much leaves you with a crunchy granola bar.
We’ve been doing a fair amount of hiking (i.e. strolling in the woods while potential buyers poke around our house) lately. These granola bars have served us well on the trail. They are also free of nuts or nut-products so they are legal in my kids’ lunch boxes and snack bags. So, at the moment, they seem like one of the greatest snacks of all time.
Chewy Granola Bar Recipe
1/4 cup unsalted butter
1/4 cup packed brown sugar
1/4 cup brown rice syrup or Lyle’s golden syrup or corn syrup
1/2 teaspoon salt
1 1/2 cup quick rolled oats
3/4 cup brown crispy rice cereal
2 tablespoons roasted sunflower kernels
1/4 cup raisins
Preheat oven to 350 degrees Fahrenheit.
Line a 8 x 8-inch baking pan with parchment paper. The paper should come out and over the top edges of the pan thereby creating handles for easily lifting the granola out after it has been baked. Lightly grease the paper with butter or spray oil. Set aside.
In a small saucepan, melt the butter over medium heat along with the brown sugar, syrup, and salt. Bring mixture to a low bubble and stir for a minute to be sure that all the sugar has dissolved. Remove from heat and set aside.
In a large mixing bowl, stir together the oats, cereal, sunflower kernels, and raisins. Pour the butter mixture over the oat mixture and stir well with a rubber spatula. Transfer the mixture to the prepared 8 x 8-inch baking dish. Press the mixture down into the pan firmly with the rubber spatula. Otherwise, the granola bars may be too crumbly.
Bake for 20 minutes or until the edges are golden brown. For best results, I wait to cut the bars until the pan is moderately warm or even getting close to cool. After a few minutes out of the oven, you can speed up the cooling process by carefully lifting the granola out of the pan with the parchment paper and placing it on a cooling rack.
Cut and serve or store for up to a few days in the refrigerator in an airtight container. They freeze well too. Best served at room temperature. Try to avoid serving them cold as they are a lot less chewy and sweet.
Yield: 12 bars
Prep-time: 15 minutes
Bake-time: 20 minutes