Happy Friday, everyone! I have a real treat for you today.
We are a granola family. I’ve been making homemade granola for years. My second son prefers granola over boxed cereal, so I try to keep it on hand at all times. With five hungry boys in the house, though, keeping a steady supply can be a challenge — they often stuff fistfuls into pockets and nibble throughout the day.
I used to buy chewy granola bars as a convenient snack, until I realized two things: how expensive they were feeding five boys, and how unappetizing the ingredient lists could be. A few ingredients on those labels convinced me it was time to make my own.
After a busy stretch of life, I finally tried a no-bake recipe inspired by friends Maria and Josh. I wanted to make a version that boosted nutrition and added a touch of dried fruit. One child only likes dried banana chips, while another dislikes visible dried fruit, so I chose a Chunky Monkey theme: banana chips, toasted walnuts, and chocolate. With nuts and fruit included, plus dark chocolate on top, it felt like a reasonable compromise between indulgence and wholesomeness.
I mixed up a batch and as soon as I set the pan on the cutting board, five boys materialized asking, “What are those?” and “Can I have one?” Within moments, five bars disappeared—then five more hands reached back for seconds. That, to me, was a big win: they’re easy to make, less expensive than store-bought bars, and better for the family. They’re now a regular in our house. Thanks for the inspiration, Maria and Josh!
Chunky Monkey No-Bake Granola Bars
Rebecca Lindamood
Ingredients
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/4 cup creamy peanut butter or sunflower seed butter
- 1 teaspoon pure vanilla extract
- 2 cups quick oats
- 1/2 cup crispy rice cereal
- 3/4 cup chopped toasted walnuts
- 3/4 cup chopped dried banana chips Store-bought or homemade banana chips both work well.
- 3/4 cup dark chocolate chunks or chips
Instructions
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Line an 8-inch square pan with parchment paper, leaving some overhang for easy removal.
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In a large bowl, stir together the oats, crispy rice cereal, toasted walnuts, and banana chips. Set aside.
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In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, honey, and peanut or sunflower seed butter. Bring the mixture to a boil and allow it to boil hard for 2 minutes. Remove from heat and stir in the vanilla (take care, it may bubble up when the vanilla is added).
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Immediately pour the hot mixture over the dry ingredients and stir quickly but thoroughly to combine. Press the mixture evenly into the prepared pan. Sprinkle the dark chocolate chunks or chips on top and let sit undisturbed for about 5 minutes, until the chocolate looks glossy and has begun to melt. Spread the melted chocolate evenly with an offset or silicone spatula, then allow it to firm up.
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Run a knife around the pan to loosen any chocolate that stuck, then lift the block from the pan using the parchment overhang and place it on a cutting board chocolate-side up. Cut into bars of your preferred size. Store in an airtight container at room temperature for up to a week — if they last that long.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use with your preferred nutrition calculator.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use the hashtag #foodiewithfamily so I can see your creations!