These chewy chocolate chip granola bars are an easy, satisfying snack made with just six simple ingredients. They come together in one bowl, require no baking, and chill into soft, chewy bars that are perfect for lunchboxes, quick breakfasts, or an afternoon treat.
Homemade chewy chocolate chip granola bars are a simple alternative to store-bought snack bars. The base is made with rolled oats, crispy rice cereal, peanut butter, honey, vanilla, and mini chocolate chips. The mixture is stirred together, pressed firmly into a mold or loaf pan, and chilled until set.
These no-bake granola bars are filling, naturally sweetened with honey, and have a great mix of chewy and crunchy textures. The peanut butter helps bind everything together while adding flavor and healthy fats. They are also easy to customize with different nut or seed butters, extra oats, seeds, or finely chopped nuts.
Because this recipe uses honey, these bars are not recommended for children under 1 year old. For older kids and adults, they make a convenient make-ahead snack that stores well in the fridge or freezer.
Table of Contents
- What You’ll Need
- Ingredient Substitutions & Additions
- Step By Step Instructions
- Storage Instructions
- Tips For Success
- Recipe FAQs
- More Bar Recipes You’ll Love
- Chewy Chocolate Chip Granola Bars Recipe
What You’ll Need
Here are the ingredients you’ll need to make these chewy chocolate chip granola bars:
- Rolled Oats: Old-fashioned rolled oats give the bars their chewy texture and make them more filling. Use gluten-free rolled oats if you need the recipe to be gluten-free.
- Crispy Rice Cereal: Adds a light crunch and helps balance the dense texture of the oats and peanut butter. Choose a gluten-free variety if needed.
- Peanut Butter: Smooth natural peanut butter adds flavor, richness, and helps the bars hold together. Stir it well before measuring if the oil has separated.
- Honey: Honey sweetens the bars and acts as a sticky binder. Its thick texture helps the mixture set properly after chilling.
- Vanilla Extract: Adds warm flavor and makes the bars taste more like a treat.
- Mini Chocolate Chips: Add little bursts of sweetness throughout the bars. Mini chips work especially well because they distribute evenly.
See the recipe card below for full ingredient quantities and detailed instructions.
Ingredient Substitutions & Additions
- Crispy Rice Cereal: Replace it with an equal amount of rolled oats if you prefer a more oat-forward bar or do not have cereal on hand.
- Peanut Butter: Use another smooth nut or seed butter, such as natural almond butter, tahini, or sunflower seed butter. The flavor and texture may vary slightly depending on the option used.
- Chocolate Chips: Swap the chocolate chips for seeds or finely crushed nuts if you want less sweetness and more crunch.
Step By Step Instructions
STEP 1: Add the honey, peanut butter, and vanilla extract to a medium mixing bowl. Stir until the ingredients are smooth and just combined (Images 1 & 2).
STEP 2: Add the rolled oats, crispy rice cereal, and mini chocolate chips to the bowl. Mix well until all of the oats and cereal pieces are coated in the peanut butter and honey mixture. The mixture may look a little dry at first, but continue stirring until it comes together evenly (Images 3 & 4).
STEP 3: Transfer the mixture to a granola bar mold or to a 9 by 5-inch loaf pan lined with parchment paper. Use the back of a spoon or a spatula to press the mixture down very firmly (Images 5 & 6). Pressing tightly is important because it helps the bars stay together once chilled. If desired, press a few extra mini chocolate chips into the top.
STEP 4: Chill the bars in the refrigerator for at least 1 hour. Once set, remove the bars from the mold or lift them out of the loaf pan and slice into bars. Keep them refrigerated until ready to serve. For a firmer texture, place the bars in the freezer for a few minutes before eating.
Storage Instructions
Store these chewy chocolate chip granola bars in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze them for up to 3 months. To keep the bars from sticking together, wrap each bar individually in parchment paper or place small pieces of parchment paper between layers.
These bars are best served straight from the fridge because they soften as they sit at room temperature. If frozen, let them rest at room temperature for a few minutes before serving so they can soften slightly.
Tips For Success
- If using a granola bar mold, divide the mixture into 8 sections for thinner bars or 6 sections for thicker bars. If using a loaf pan, slice the chilled mixture into 7 or 8 bars.
- Line the loaf pan with parchment paper so the chilled mixture lifts out easily before slicing.
- Press the mixture firmly into the mold or pan. This is the most important step for bars that hold their shape and do not crumble.
- Chill the bars for at least 1 full hour before removing them from the mold or cutting them into pieces.
- Use smooth natural peanut butter for the best texture. Very thick or dry peanut butter may make the mixture harder to press together.
Recipe FAQs
Yes. To double the recipe, press and chill the mixture in an 8 by 8-inch pan instead of a loaf pan.
Honey works best because its thick consistency helps the bars hold together. Maple syrup is thinner, so the bars may not set as firmly. If you prefer to use maple syrup, heat the maple syrup, peanut butter, and vanilla in a pan until slightly thickened before mixing with the dry ingredients.
More Bar Recipes You’ll Love
Banana Peanut Butter Bars
Strawberry Jam Crumble Bars
Applesauce Oatmeal Bars
Strawberry Banana Oat Bars
If you try these Chewy Chocolate Chip Granola Bars, leave a star rating and a comment below. I love hearing how recipes turn out for you.
Chewy Chocolate Chip Granola Bars
Ingredients
- ½ cup natural peanut butter
- ¼ cup honey
- ½ tsp vanilla extract
- ¾ cup old-fashioned rolled oats
- ½ cup crispy rice cereal
- 3 tbsp mini chocolate chips
Instructions
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Add the honey, peanut butter, and vanilla extract to a medium bowl. Stir until smooth and combined.
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Add the rolled oats, crispy rice cereal, and mini chocolate chips. Mix until the dry ingredients are fully coated. Keep stirring even if the mixture looks dry at first.
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Transfer the mixture to a granola bar mold or a parchment-lined 9 by 5-inch loaf pan. Press down firmly with the back of a spoon or spatula so the bars hold together after chilling. Add a few extra mini chocolate chips on top if desired.
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Refrigerate for at least 1 hour. Remove from the mold or slice into bars if using a loaf pan. Store in the refrigerator until ready to serve.
Notes
- Divide the mixture into 8 sections for thinner bars or 6 sections for thicker bars when using a granola bar mold.
- If using a loaf pan, line it with parchment paper and slice the chilled mixture into 7 or 8 bars.
- Press the mixture firmly into the pan or mold to prevent the bars from falling apart.
- Let the bars chill completely before slicing or removing from the mold.
Nutrition
Carbohydrates: 19g,
Protein: 5g,
Fat: 9g,
Sugar: 10g