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Top view of 6 granola bars with mini chocolate chips on top.

Chocolate Chip Granola Bar

Make my easy no-bake Chewy Chocolate Chip Granola Bars perfect to pack in school lunches or enjoy as an after-school snack. These homemade granola bars are made in minutes and contain only a few ingredients. I have even included ways to make this Chocolate Chip Granola Bar recipe both gluten and dairy free.
Course Snack
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Cook Time 10 minutes
Refrigerating Time 1 hour
Total Time 1 hour 15 minutes
Servings 20
Calories 111kcal
Author Katie


  • Stove Top
  • Refrigerator


  • 2 cups quick-cooking oats
  • 1 cups Rice Krispies cereal
  • 4 tablespoons unsalted butter
  • cup brown sugar
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • teaspoon salt
  • ¼ cup mini chocolate chips


  • Line a square baking dish with foil so that the foil hangs over the edges. This is so you can easily remove the granola bars from the dish.
  • Using a large bowl, stir oats and rice krispy cereal together. Set aside.
  • Next, in a pot you'll want to melt the butter, honey, and brown sugar together over medium-high heat until it comes to a bubble. Reduce the heat to low and cook for another 2 minutes until the mixture starts to stick to the back of your spatula. Turn the heat off the burner and stir in the vanilla extract and salt.
  • Pour the butter mixture over dry ingredients. Mix until well incorporated.
  • Grease the aluminum foil in the baking dish with non-stick cooking spray.
  • Pour the mixture into the baking dish. Pat down with a spatula so that they are even in size. Top the granola bars with mini chocolate chips and press down lightly *remember your granola mixture is going to be warm so your chocolate chips might start to melt on top.
  • Let the granola bars cool in the refrigerator for one hour.
  • Once the bars are cool and have mostly hardened, remove from the refrigerator. Use a sharp knife and cut into 1-inch rectangles. Store in an airtight container in the refrigerator for up to 2 weeks.


  • Refrigerate - I have made these dozens of times. I have found that the only way that they stick and work is if you refrigerate the bars for at least an hour. Cut them, then store the remaining granola bars in the refrigerator.
  • Oats - I have used both quick cooking oats and old fashioned oats. I find that quick cooking oats work better, but the old fashion will do.
  • Add Other Toppings - You can also add in sliced almonds or dried fruit to the granola bars. The sky is the limit as to what you can put in them.
  • Additional Health Benefits - Sneak in ¼ cup of Forti-Flax ground flaxseed into the oat/krispies mixture.
  • Gluten Free - Make these granola bars gluten free by using gluten free oats. I love to use Bob's Red Mill brand.
  • Storage - Store in an airtight container in the refrigerator for up to 2 weeks.


Serving: 1g | Calories: 111kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 20mg | Potassium: 53mg | Fiber: 1g | Sugar: 9g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg