In my younger days I was a fan of the Quaker Chewy Granola Bar. I use to eat them all the time before I began to banish processed foods from the house. I wanted to find out how to make them myself. I tried out a few recipes – trying to get it right. It took some work but now I have come up with granola bars that way better than what came out of a box.
One of the biggest struggles I had along the way to homemade granola bar satisfaction was keeping the thing together. Even thought the taste was good, when I ate them I ended up with a lap full of crumbs. I needed something to keep everything together. I had honey in them that I hope would bring some stick, but not enough. I stored them in the fridge for the butter inside to harden up and that still wasn’t quite enough. The key was adding peanut butter or for a more exotic option Tahini (a good way to use up that container you bought for hummus). This was the glue I needed to keep it all together.
- 3 cups rolled oats
- 1½ cup puffed rice or puffed millet
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 tablespoon Tahini (you can also use peanut butter)
- ⅔ cup butter, at room temperature
- ½ cup honey
- ⅓ cup light brown sugar
- 1 cup miniature semisweet chocolate chips
- Start by preheating your oven to 325 degrees. Lightly grease a 9 x 13 inch baking pan.
- In a large bowl combine all the ingredients, except the chocolate chips. Mix well to combine, and once you have done that stir in the chocolate chips. Take the mixture and pour it into the pan and lightly press with a spatula to evenly distribute. Bake for 18 to 22 minutes or until golden brown. Let cool for at least 10 minutes. Then cut them into your desire portions but don’t remove them from the pan until they are completely cool. You must cut them when they are still soft or they will be too hard later on. But if you remove them before they are cooled they will be too soft and just fall apart. You can put them in the fridge to help firm them up.