Last week I made crunchy granola bars and I was thinking I wanted to find a recipe for chewy granola bars. Wouldn’t you know it Laura posted a recipe for some yesterday on Heavenly Homemakers 🙂 I thought I would try them sometime. Then yesterday morning Rebecca and I came home from shopping and she said “time to bake!” And she climbed into the booth at the breakfast knook (our baking spot). So I figured I’d give them a try already since they sounded so easy. They were soooo easy to make. Took less than 10 min. (prep…they take a couple hours in the fridge to finish). These are good, but a bit on the gooey side. If I make them again I’ll have to modify things a bit. First, I used quick oats. I knew rolled oats would be better, but I was trying to be quick since Rebecca was ready to go. So I used the oats I had upstairs instead of having to go to the basement. And I think the ratio is a little off…there should be more oats or less liquid…maybe less peanut butter. I’m not sure. This is a good base recipe, but I’ll have to experiment a bit. They remind me a lot of chocolate no bake cookies (I put some chocolate chips in mine). So they taste a little more like a cookie to me than a granola bar. Again, I’ll have to experiment. I’m glad I tried them, though. And they do taste really good! Just a bit softer than I’d like. Ignore the missing piece in the pan. We tried them before taking a picture 🙂
**Edited 4/25/10 – I made another batch of these yesterday using rolled oats and coconut oil. So good!! And they hold together much better. I also used a combo of peanut butter and homemade cashew butter. The combo gives them a good flavor.
Chewy Granola Bars
1/2 cup peanut butter or sunbutter
1/3 cup honey
1/3 cup coconut oil (or butter)
2 cups rolled oats
1 cup total of any combination of: sesame seeds, coconut flakes, sunflower seeds, dried fruit, mini chocolate chips
In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
Remove from heat and add the oats. Mix well. Add additional mix-ins and stir well.
Spread mixture into a parchment lined 8×8 or 9×4 pan.
Chill for two hours, then cut into bars.
Store in the refigerator or freezer.
I saw these posted on HH and wondered if you’d try them. 🙂 They look delicious! I would think since you used an oil that is liquid at room temp, you should probably cut the quantity back drastically. Usually you just substitute butter for coconut oil, or vice versa, at least in equal amounts.
These sound interesting. I may have to give them a try. Are all of your recipes gluten free?
No, I do not eat GF. But I did try it once to see if it would help my stomach problems. I label recipes that are GR, though.