Chewy Oatmeal Raisin Granola Bars

Warning: You are going to want to pin and print this recipe because your kids are going to LOVE it and will ask for more. Trust me. This recipe is a winner.


Recipes like this one are the type of treats and snacks that the subscribers to our weekly school lunch menus get to try out before anyone else. Let’s face it. EVERYONE could use a little help in the lunch-packing department.

Lucky for you, school lunches and kids’ food is all I do. Finding ways to make food healthier and “out of the box” is one of the reasons I started MOMables. Whether you’ve been a paid subscriber, our blog reader for a while, or you stumbled upon this recipe—welcome!

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Okay, okay. Back to the recipe. I love oats and raisins. My kids love those chewy bars with the oat man on them, but I don’t like buying them. We finally came to a happy place when, after hundreds of tries, I nailed this recipe. Goodbye box, hello homemade.

I love this recipe because it’s also no-bake! You read it correctly. It’s a no-bake recipe! Woohooo!!! I hope this recipe is as much of a success at your house as it is in mine.

Chewy Oatmeal Raisin Granola Bars -
Yields 12 "bars." After cutting the bars, store in an airtight container or zip bags for up to 1 week.
Cuisine: Snacks
Serves: 12
  • 2 cups quick oats
  • 1 cup crispy rice cereal
  • ⅛ teaspoon salt
  • 2-3 heaping tablespoons California raisins
  • ¼ cup butter or coconut oil
  • ¼ cup brown rice syrup
  • ¼ cup brown sugar
  • 1 teaspoon vanilla
  1. Line an 8x8 or 9x9 baking pan or glass baking dish with parchment paper.
  2. In a large bowl, mix the oats, rice cereal, salt, and raisins. Set aside.
  3. In a small pot, melt the butter, brown rice syrup, and brown sugar. When it starts to boil, reduce the heat, and cook for 4 minutes on medium-low, but make sure the mixture continues to minimally bubble. Stir often. After 4 minutes, turn off the heat, and add the vanilla. Stir to combine.
  4. Pour the liquid mixture into the dry mixture. Mix well to combine all ingredients.
  5. Dump evenly coated mixture into the lined baking dish. Cover with parchment paper, and press down with your hands until the mix is well packed. Just when you think you’ve pressed down enough, press again.
  6. Allow the pan to cool at room temperature for at least 2 hours.
  7. Lift the parchment paper out onto a cutting board, and slice into 12 bars.



  1. Katie says

    I tried making these tonight but I got confused on the Ingredient list. Do I add brown rice syrup, honey, and brown sugar with the coconut oil or just some of them? Please advise. Thanks!

    • says

      Katie, In a pan, you melt the binders (butter, brown rice syrup, brown sugar). then you add vanilla. when that mixture is done, you pour it into dry ingredients. all wet together, all dry together then mix.

  2. Jack says

    I am a newly-diagnosed diabetic, and am avoiding sugar and flour. Is there any way to adjust this recipe to suit my needs? Thanks!!!

  3. M says

    They are super good, but some of my dry mixture didn’t get coated and so they are really crumbly. And a bunch of dry oats/krispies. Any advice? Kind of the same thing that happened to the other poster.

    • says

      an even coating is key. pressing down firmly is essential, and allowing them to fully dry is the hardest part. Add an extra tablespoon of brown rice syrup next time.

  4. Amanda says

    Tried them today and they are tasty. It can be difficult to find snacks that are nut, dairy, wheat free that non allergy kids will enjoy. This one is going to school for snack tomorrow. Thank you!

  5. says

    I just made these and the texture came out perfect!! They did not break apart at all. I would like to make them a tad less sweet and maybe add some nuts/ nut butter for protein but I’m afraid it would alter the texture. Have you tried any alterations yet? What would you recommend?

    • says

      Lucy, it’s hard to cut the sugar since the sugars is the liquid that holds and binds the recipe. believe me, i’ve tried a hundred ways. consider them a treat.

  6. Sarah says

    Is there a substitute for brown rice syrup that will still hold the granola bars together? Besides corn syrup. :)

  7. Maria says

    I’ve never used brown rice syrup. Is it unrefined? I tend to only use honey and maple syrup for that reason. Also, can you replace the brown sugar for sucanat?

    • says

      Hi Maria! Brown rice syrup is made of brown rice starches. It’s “refined” in the sense that it has to be spun and filtered to get that consistency. It’s one of the best sweeteners though and it’s often preferred above agave and refined honey. you can absolutely substitute sucanat for the sugar. I do that all the time (most people don’t know what it is so we just write “sugar”).

  8. Sarah says

    I’ve been looking for a granola bar recipe that doesn’t fall apart – but do you think I could swap in chocolate chips for the raisins? My kids despise raisins :(. I know they’ll probably get melty but wouldn’t they harden up (at least somewhat) when they cooled?

  9. Jackie says

    Hi, Laura! I attempted to make these yesterday, but I did something wrong. I poured the syrup into the oats/rice cereal as fast as I could, but it hardened and clumped before I could mix evenly. Do you think I cooked the syrup on too high of a heat? Or maybe too long? It looked like butterscotch pudding when I was done (the color, not the consistency).


  10. Claude Campeau says

    I really want to try this. I’ve never heard of brown rice syrup before, I hope I can find it around here!

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