EXCLUSIVE: Grandma’s Famous Homemade Granola Bar Recipe

granola bars

I love this recipe for homemade granola bars! They come together so easily and you can personalize them with add-ins like chocolate chips and/or nuts.

Take a look at what my friend Barbara from the Bless Us O Lord food blog had to say about this magnificent recipe:

I found this recipe recently (actually I think my daughter’s little friend gave it to her) and modified it a bit to suit our taste (and budget!). The original recipe came from Rachel Ray. They are super easy to make, and though they still have quite a bit of sugar in them, at least I know what everything is. One batch makes a loaf pan — then I just cut straight across for six or seven bars. A double batch makes a 9×9 pan which I cut in half one way and then each half in six or seven bars. You can add mini chips to the top (pressing them into the granola bars) or add some nuts, seeds, toasted coconut, raisins — whatever — to the mixture. Just don’t add so much that they don’t stick together anymore. And if you use nuts chop them up.

I added nuts to a batch of mine and left the other batch plain. So yummy!



1 cup Rice Krispies
2 cups Quaker quick oats (not old-fashioned)
1/4 cup Kerrygold butter
1/4 cup honey
1/3 cup Domino brown sugar
1/2 t. McCormick vanilla


Grease a loaf pan (9×5).
In a large bowl mix oats and Rice Krispies.
In a small saucepan place butter, honey and brown sugar. Heat to a boil over medium-high heat. Boil for two minutes, stirring occasionally. Remove from heat. Add vanilla.

Pour over oats and Krispies and stir to combine. Pour into loaf pan and press down firmly to compact the mixture really well. I tried buttering my hands, but the best tool was a wide spreading sort of spatula.

Let cool completely — at least an hour. Refrigerate if necessary. Turn out onto cutting board (or cut in pan). Wrap in waxed paper and store in a glass jar or other airtight container. They will keep for a week or more (if they last!).





Quick Tip: Serve to kids for their morning breakfast or as an afternoon snack.

Recipe and image courtesy of Bless Us O Lord.


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