Chewy Granola Bars
I love granola bars, but not the hard crunchy ones. I created this recipe of Soft Chewy Granola Bars to satisfy my yearning for good, soft chewy ones. I also like that I can put ingredients I prefer into the cookies, like wheat germ, sesame seeds, and sunflower seeds. Granola bars are not only healthy eating, but they’re also a favorite for carrying along on hikes and trips.
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. Making a soft granola bar is done by limiting the baking time so that the oatmeal does not crisp. If you prefer the crunchy type of bar, bake this recipe longer than the recipe calls for.
Change this recipe to suit your taste.
Try putting peanuts, cashews or almonds into the mix if you like nuts. You can also change up the chocolate chips with white chocolate, butterscotch chips or substitute carob chips.
Keep ’em soft and chewy.
To keep these Chewy Granola Bars soft, store them in an airtight container, like the one I show at the end of the recipe. If the bars are allowed to dry out, not only do they become stale, but they become hard and difficult to eat, certainly not appetizing.
- 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 coconut
- ½ cup sunflower seeds
- ½ cup raisins
- ⅓ cup wheat germ
- 2 Tablespoons sesame seed
- 1 cup semi-sweet chocolate chips (or carob if preferred)
- Heat oven to 350 degrees.
- Grease a 13 X 9-inch pan.
- In a large bowl, combine brown sugar, peanut butter, corn syrup, butter or margarine and vanilla; blend well.
- Stir in remaining ingredients.
- Press mixture evenly into prepared pan.
- Bake at 350 degree for 15 to 20 minutes or until light golden brown.
- Cool completely and cut into bars.
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