7 Ingredient Granola Bar Recipe (No Bake) - Maryann Jacobsen (2024)

Maryann Jacobsen

Independent Author & Family Nutrition Expert

September 24, 2014

7 Ingredient Granola Bar Recipe (No Bake) - Maryann Jacobsen (1)

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I was looking for an easy recipe to make for Little D’s kindergarten class. On Fridays they have fun centers and when I volunteer they put me at the cooking station. I wanted to pick something he likes so I thought about making homemade granola bars (he used to call them “rolly bars”). But I wanted few ingredients and I didn’t want to have to bake it.

I was intrigued by thisno bake chocolate chip granola bar recipe on Laura’s Latestand decided to try it. It was so easy and really tasty. He kept asking for more which is a good sign. These are perfect for dessert or the occasional snack. Hopefully the rest of his class will think so!

7 Ingredient Granola Bar Recipe (No Bake)

7 Ingredient Granola Bar Recipe (No Bake) - Maryann Jacobsen (2)

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Serves: 6-8

Ingredients

  • 2 cups quick cooking oats
  • 1 cup crispy rice cereal
  • ¼ cup butter
  • ¼ cup honey
  • ⅓ cup brown sugar, packed
  • ½ teaspoon vanilla
  • 2 tablespoons mini chocolate chips

Instructions

  1. In a medium bowl add oats and cereal and set aside. Place butter, honey and brown sugar in a small sauce pan over med-high heat and cook until bubbling, stirring along the way.
  2. Turn down heat and cook 2 additional minutes. When done add the vanilla and stir.
  3. Add the heated mixture to the dry ingredients and stir with a spatula until well combined. Press down mixture in a greased small jelly roll pan (I used 8x8 square pan). Top with chocolate chips.
  4. Let stand at room temperature for 2 hours. Cut and serve!

For more easy recipes and tips on how to serve meals to kids, check out Maryann’s book The Family Dinner Solution: How to Create a Rotation of Dinner Meals Your Family Will Love

7 Ingredient Granola Bar Recipe (No Bake) - Maryann Jacobsen (3)

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Comments

  1. 7 Ingredient Granola Bar Recipe (No Bake) - Maryann Jacobsen (9)Megan says

    Nevermind… it was missing in my email, but I see it on the webpage 🙂 Thanks again!

    Reply

    • 7 Ingredient Granola Bar Recipe (No Bake) - Maryann Jacobsen (10)Maryann Tomovich Jacobsen, MS, RD says

      I made a mistake the first time I posted it. Ooops!

      Reply

  2. 7 Ingredient Granola Bar Recipe (No Bake) - Maryann Jacobsen (11)Angela@healthykideats.com says

    This one is a keeper. My kids love them and they are very quick and easy to make!

    Reply

  3. 7 Ingredient Granola Bar Recipe (No Bake) - Maryann Jacobsen (12)Miriam says

    They look delicious. How many calories for each?

    Reply

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7 Ingredient Granola Bar Recipe (No Bake) - Maryann Jacobsen (13)

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7 Ingredient Granola Bar Recipe (No Bake) - Maryann Jacobsen (2024)

FAQs

7 Ingredient Granola Bar Recipe (No Bake) - Maryann Jacobsen? ›

Chia seeds are often praised for their binding powers. In fact, they secure ingredients so well that they can even be used as an egg replacer. Adding just a spoonful of chia seeds to your favorite granola bar recipe will make a huge difference in its texture.

What is the best binder for granola bars? ›

Chia seeds are often praised for their binding powers. In fact, they secure ingredients so well that they can even be used as an egg replacer. Adding just a spoonful of chia seeds to your favorite granola bar recipe will make a huge difference in its texture.

How do you get homemade granola bars to stick together? ›

Honey – Along with the nut butter, it helps all these ingredients stick together! I love its warm amber flavor in this recipe.

How do you keep homemade granola bars from falling apart? ›

If your granola bars are falling apart or seem too crumbly, here are a few tips. Make sure you use honey or another sticky sweetener such as maple syrup in the liquid part of the recipe; this recipe calls for honey. This will help bind together the ingredients and keep that signature bar shape.

What makes homemade granola stick together? ›

Add an egg white.

The whites act as a kind of glue that binds the ingredients together. To ensure that the egg whites coat all the ingredients, I beat them with a whisk until foamy and increased in volume, which makes it much easier to fold into the granola.

Should you soak oats before making granola bars? ›

Fill the bowl up with water to completely cover the mixture – enough that you can stir to combine. This soaking process will help the oats and seeds digest better. After the oat/seed mixture has soaked 8-12 hours, add the rest of the ingredients and combine.

What is the glue in granola bars? ›

Storing Homemade Granola Bars

Remember that the sticky glue holding these together is made with butter, which has a low melting point. So once these bars warm up, they fall apart more easily. When cool to the touch, they hold together very well.

Why is my homemade granola not crunchy? ›

Higher temperatures can cause ingredients like nuts, seeds, and coconut to burn before the batch has a chance to properly dry out and crisp up, Perry says. Stick with a low temperature, keep an eye on your mixture, and stir it from time to time to help it brown evenly.

Is it cheaper to make your own granola bars? ›

They save well (wrap and freeze them for up to two months), are more affordable than store-bought bars, and don't contain the long list of unpronounceable ingredients. Plus, your kitchen will smell like a bakery while these granola bars bake. Ahhhh.

Does homemade granola harden as it cools? ›

NOTE: The granola will clump and harden while cooling - not during baking. Allow to cool before stirring in the raisins, cranberries, or craisins. If stored in an airtight container, your granola could last for 2 weeks.

Why is my homemade granola dry? ›

You need fat. If you're not using some type of fat to make granola, you're going to have a pile of dry oats. We use olive oil at Marge, and it gives the granola a toasty quality I really love.

Can homemade granola bars go bad? ›

In general, most homemade granola bar recipes will last up to a week when stored in an airtight container.

Should I use parchment paper for granola? ›

“It's not just to keep it from sticking to the bottom; it also gives it a little bit of a barrier so your granola doesn't burn." Valerie notes that parchment paper is key in helping the granola cook evenly (and not brown too much around the edges).

How do you make granola taste better? ›

Use yogurt and cream cheese as your base, then add fruit like kiwi, banana, orange and frozen berries. A bit of honey and cinnamon rounds out the flavors and excites the taste buds! If you're in a hurry, you can also try this Maple Sea Salt Granola Parfait, which calls for just two ingredients!

What is used to hold granola bars together? ›

The trick to getting homemade granola bars to stick together is to use lots of sticky dates, nut butter AND coconut oil. If you don't the coconut oil in this recipe, these granola bars would be dry and crumbly. The oil makes them moist and hold together.

What are natural binders for protein bars? ›

Peanut, almond, cashew, sunflower seed, and pumpkin seed are all great options. Another great addition is dried fruit, which sweetens up your bar with naturally occurring sugars while providing fiber and vitamins—plus chewiness and binding. “I personally love adding chopped dates or apricots,” Ansari says.

What foods can be used as a binder? ›

Binding Agents: In a Nutshell
  • Cracker crumbs.
  • Eggs.
  • Evaporated milk.
  • Gelatin.
  • Ground flax.
  • Guar gum.
  • Oatmeal.
  • Milk.
Aug 17, 2021

What is a good binder for baking? ›

The three most common binders are xanthan gum, guar gum and psyllium husk powder. Each one works in a slightly different way to help create the structure we need to hold baked goods together.

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