I’m sharing a simple no-bake recipe that mixes chocolate chips and mini marshmallows into Kid Friendly Bars made for packing in school lunches or stashing for an afternoon snack.

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I never expected homemade granola bars to steal my snack drawer but they did. I mix old fashioned rolled oats (not quick oats) with mini marshmallows and some sticky binder, press it into a pan, chill and out come chewy squares that vanish faster than I can pack them.

This No Bake Snack Bars idea is oddly satisfying and the kids call it our new favorite, it’s turned into the Kid Granola Bar Recipe everyone asks for at potlucks. They’re simple, a little messy, and way more fun than store bought, so yeah I make them all the time.

Ingredients

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Rolled oats: High in fibre and slow carbs keeps you full, great base for bars
Peanut butter: Adds protein and healthy fats, sticky binder, can be salty or sweet, dont judge
Honey: Natural sweetener, quick carbs for energy, moistens bars, watch portions
Chocolate chips: Gives sweet melty pockets, adds sugar and fat, kids gonna love
Mini marshmallows: Make bars gooey and sweet, low nutrition, its pure sugary fun
Unsalted butter: Helps bind and brown, adds richness, mostly saturated fat though
Chopped nuts or seeds: Optional crunch, extra protein fiber and healthy fats, more satiety

Ingredient Quantities

3 cups old fashioned rolled oats (not quick oats)

1 cup mini marshmallows

1/2 cup semi sweet chocolate chips

1/2 cup creamy peanut butter or other nut butter

1/3 cup honey

2 tablespoons unsalted butter

1/4 cup light brown sugar, packed

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 cup chopped nuts or seeds, optional

How to Make this

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1. Line an 8×8 or 9×9 baking pan with parchment and spray or butter the paper so bars release easy later.

2. In a medium saucepan combine peanut butter, honey, unsalted butter and light brown sugar over medium heat, stir constantly until smooth and the sugar dissolves and the mixture just starts to bubble, about 2 to 3 minutes.

3. Remove from heat, stir in vanilla extract and salt.

4. Add the old fashioned rolled oats and stir until every oat is coated and well mixed.

5. Let the oat mixture sit 1 to 2 minutes to cool a bit; if it’s too hot the chocolate chips will melt completely.

6. Fold in 3/4 of the mini marshmallows, 3/4 of the chocolate chips and the optional chopped nuts or seeds, reserving a few chips and marshmallows for the top.

7. Transfer the mixture to the prepared pan and press down very firmly into an even layer, use the back of a measuring cup or a spatula lined with parchment to compact them so the bars hold together.

8. Sprinkle the reserved chips and marshmallows on top and press lightly so they stick, if you want them to stay whole don’t press too hard.

9. Chill in the fridge at least 1 hour until set, or put in the freezer for 20 to 30 minutes to speed it up.

10. Lift the parchment out, cut into bars with a sharp knife (wipe the blade between cuts or warm it under hot water and dry for cleaner slices) and store airtight at room temp up to 3 days or in the fridge up to a week, you can freeze them up to 3 months separating layers with parchment.

Equipment Needed

1. 8×8 or 9×9 baking pan, lined with parchment and greased so bars release easy
2. Parchment paper plus nonstick spray or extra butter for greasing
3. Medium saucepan for melting the peanut butter, honey, butter and sugar
4. Wooden spoon or heatproof silicone spatula to stir (keep stirring so it dont stick)
5. Measuring cups and spoons for the oats, peanut butter, honey, brown sugar etc
6. Rubber spatula or the back of a dry measuring cup to press the mixture firmly into the pan
7. Sharp knife for cutting (wipe blade between cuts or warm under hot water for cleaner slices)
8. Mixing bowl and a small bowl to hold reserved chips and marshmallows while you press the bars into the pan

FAQ

How do I make these granola bars chewy instead of dry and crumbly?

Use old fashioned rolled oats like the recipe says, press the mixture really firmly into the pan, and dont skimp on the peanut butter and honey. Heat the PB, honey, butter and brown sugar until everything is glossy so the sugar melts into the mix, then mix quickly. Chill fully before cutting, that helps them set and stay chewy.

Can I use quick oats or instant oats instead of rolled oats?

Not recommended. Quick oats absorb liquid differently and will give you a mushier, less chewy bar. If thats all you got, use a little less liquid and handle gently, but try to stick with rolled oats for the real texture.

Im allergic to peanuts, what can I swap for creamy peanut butter?

Sunflower seed butter, almond butter, or cashew butter work great. Sunflower is the best nut-free swap. Keep the same amount but taste as you go, some nut butters are sweeter or oilier so you might tweak honey a tad.

How long do these granola bars keep and how should I store them?

Store in an airtight container at room temp for up to 4 or 5 days. For longer keep them in the fridge up to 2 weeks, or freeze for up to 3 months. Wrap individually for lunches or quick snacks.

Any tricks for cutting neat bars without them crumbling?

Chill the whole pan until firm, then lift out on the parchment. Use a sharp knife warmed under hot water and wiped dry between cuts, press straight down dont saw. You can also score lines first while slightly chilled, then finish chilling and snap along the lines.

Can I add dried fruit, protein powder, or extra mix-ins?

Yes, but go easy. Dried fruit, seeds, or chopped nuts are fine. If you add protein powder or lots of dry mix-ins you may need more honey or nut butter so the bars still bind. Start small, mix and press a test batch to check texture.

Chewy Homemade Granola Bars Recipe Substitutions and Variations

Old fashioned rolled oats: swap for certified gluten free rolled oats 1:1 if you need GF, or use quick oats 1:1 but the bars will be softer and less chewy, so press and chill them extra hard.
Creamy peanut butter: use almond butter or cashew butter 1:1 for a milder nut flavor, or sunflower seed butter 1:1 for a nut free option (flavor’s a bit different, but it works).
Honey: swap with pure maple syrup or agave nectar 1:1; brown rice syrup also works but it’s less sweet and thicker, so you might want a touch more brown sugar for balance.
Semi sweet chocolate chips: replace with chopped dark chocolate or milk chocolate 1:1, or use 1/2 cup dried fruit (raisins, chopped dates or cherries) for a non chocolate, chewy vibe.

Pro Tips

1) Toast the oats or nuts first if you got time. Toss them in a dry skillet for 4 to 6 minutes or spread on a sheet and bake at 325 F for 7 to 10 minutes until fragrant. It makes the bars taste deeper, but know toasted oats soak up a little more of the goo so you might need to press extra hard or add a splash more honey.

2) Keep the heat low when you melt the peanut butter, butter and sugar and stir non stop. If you let it scorch it will taste bitter, and if it gets too hot the chocolate chips will vanish into the mix. Pull it off the heat as soon as the sugar looks dissolved and let it cool 1 to 2 minutes before adding the chips or most of your marshmallows.

3) Compacting is everything. Use the bottom of a measuring cup or a piece of parchment over the top and really press down hard so the bars dont fall apart later. If you want neat looking squares chill in the freezer 20 minutes first then score with a warm sharp knife before cutting all the way.

4) Tricks for cleanup and storage: wipe or heat the knife between cuts for clean edges, and if you want the chip and marshmallow bits on top to stay whole dont press them in too hard. Store airtight at room temp for a few days or freeze for longer, and separate layers with parchment so they dont stick.

Chewy Homemade Granola Bars Recipe

Recipe by Bob Sinclair

0.0 from 0 votes

I’m sharing a simple no-bake recipe that mixes chocolate chips and mini marshmallows into Kid Friendly Bars made for packing in school lunches or stashing for an afternoon snack.

Servings

servings

Calories

263

kcal

Equipment: 1. 8×8 or 9×9 baking pan, lined with parchment and greased so bars release easy
2. Parchment paper plus nonstick spray or extra butter for greasing
3. Medium saucepan for melting the peanut butter, honey, butter and sugar
4. Wooden spoon or heatproof silicone spatula to stir (keep stirring so it dont stick)
5. Measuring cups and spoons for the oats, peanut butter, honey, brown sugar etc
6. Rubber spatula or the back of a dry measuring cup to press the mixture firmly into the pan
7. Sharp knife for cutting (wipe blade between cuts or warm under hot water for cleaner slices)
8. Mixing bowl and a small bowl to hold reserved chips and marshmallows while you press the bars into the pan

Ingredients

3 cups old fashioned rolled oats (not quick oats)
1 cup mini marshmallows
1/2 cup semi sweet chocolate chips
1/2 cup creamy peanut butter or other nut butter
1/3 cup honey
2 tablespoons unsalted butter
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup chopped nuts or seeds, optional

Directions

Line an 8×8 or 9×9 baking pan with parchment and spray or butter the paper so bars release easy later.
In a medium saucepan combine peanut butter, honey, unsalted butter and light brown sugar over medium heat, stir constantly until smooth and the sugar dissolves and the mixture just starts to bubble, about 2 to 3 minutes.
Remove from heat, stir in vanilla extract and salt.
Add the old fashioned rolled oats and stir until every oat is coated and well mixed.
Let the oat mixture sit 1 to 2 minutes to cool a bit; if it’s too hot the chocolate chips will melt completely.
Fold in 3/4 of the mini marshmallows, 3/4 of the chocolate chips and the optional chopped nuts or seeds, reserving a few chips and marshmallows for the top.
Transfer the mixture to the prepared pan and press down very firmly into an even layer, use the back of a measuring cup or a spatula lined with parchment to compact them so the bars hold together.
Sprinkle the reserved chips and marshmallows on top and press lightly so they stick, if you want them to stay whole don’t press too hard.
Chill in the fridge at least 1 hour until set, or put in the freezer for 20 to 30 minutes to speed it up.
Lift the parchment out, cut into bars with a sharp knife (wipe the blade between cuts or warm it under hot water and dry for cleaner slices) and store airtight at room temp up to 3 days or in the fridge up to a week, you can freeze them up to 3 months separating layers with parchment.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.