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Chewy Granola Bars

Chewy, soft, granola bars! The BEST ever!

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I love granola bars, but only the soft, chewy kind. I created this recipe of Soft Chewy Granola Bars to satisfy my yearning for the kind that doesn’t break your teeth or your jaw when you’re biting or chewing them.

Reasons for Loving Granola Bars

Though there are many reasons I could name for loving Granola Bars, My number ONE reason is the easiest and tastiest one yet! They deliciously stave off hunger pangs if, for any reason, you’ve not been able to stop somewhere to eat.

Health is the big factor in their favor. YOU control the ingredients, so you only put in what’s good for you and your family. That means my number two reason for loving Granola Bars is that I can put ingredients I prefer into the cookies, like wheat germ, sesame seeds, and sunflower seeds, or whatever strikes my fancy at the moment.

My number three reason to love Granola bars is that they’re also a favorite for carrying along on hikes and trips. They’re easy to wrap and carry in a knapsack, backpack or purse. If you’re traveling they’re great for that in-between snack.

Here’s my number four and five reasons for loving Granola bars; they travel well when shipped, not falling apart in the process of the mail and they make well-received, great homemade gifts for families and kids.

Granola is not a new thing.

Invented in 1894 for a health spa, granola has always been a composite of pure grains and seeds with an oatmeal base. Originally it was used as a cereal, but someone finally made the move to make them into cookie bars. WOW! What an idea that was! But too often the bars were baked far too long, making them very hard and difficult for some folks, and kids beginning to lose baby teeth, to eat. I found that making a soft granola bar is done by limiting the baking time so that the oatmeal does not crisp, but bakes long enough to hold the bar together. If you prefer the crunchy type of bar, bake this recipe longer than the recipe calls for.

 

When cut, keep them chewy soft: store in an airtight container.

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Change this recipe to suit your taste.

If you still want a little crunch in your soft Chewy Granola Bars, try putting peanuts, cashews or almonds into the mix if you like them. You can also change up the chocolate chips with white chocolate, butterscotch chips or substitute carob chips. Try putting dried cranberries or dried cherries in place of raisins, or heck! go for it and put all three. Make them the way you and your family enjoy them, that’s the important thing. Now….here’s the basic recipe I promised.

Chewy Granola Bars

Ingredients
  • 1 cup firmly packed brown sugar
  • ⅔ cup peanut butter
  • ½ cup light corn syrup
  • ½ cup butter or margarine, melted
  • 2 teaspoons vanilla
  • 3 cups quick-cooking rolled oats
  • ½ cup shredded or chipped coconut
  • ½ cup sunflower seeds
  • ½ cup raisins (or other if preferred)
  • ⅓ cup wheat germ
  • 2 Tablespoons sesame seed
  • 1 cup semi-sweet chocolate chips (or other if preferred)
Instructions
  1. Heat oven to 350 degrees.
  2. Grease a 13 X 9-inch pan.
  3. In a large bowl, combine brown sugar, peanut butter, corn syrup, butter or margarine and vanilla; blend well.
  4. Stir in remaining ingredients.
  5. Press mixture evenly into prepared pan.
  6. Bake at 350 degree for 15 to 20 minutes or until light golden brown.
  7. Cool completely and cut into bars.

Soft and Chewy? How Do I Keep Them That Way?

To keep these Chewy Granola Bars soft, store them in an airtight container, like the ones shown below. If the bars are allowed to dry out, not only do they become stale, but they become hard and difficult to eat, certainly no longer appetizing.


Airtight cookie jars, Kitchen storage container with lids, Plastic canister, Flour and sugar containers, set of 2 (2qt+1qt)


OXO Good Grips Airtight POP Large Cookie Jar (5.0 Qt)


Airtight Glass Cookie and Candy Jars With Lids, Glass Jars For Food Storage, Set Of 2 (0.5 Gallon)

ABOUT THE AUTHOR

This writer loves to cook for her family and to share recipes.

Nancy Hardin is an experienced writer and author. She is also a mother, grandmother, great-grandmother and a veteran of the Women’s Army Corps 1968-1972.