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No Bake Granola Bars (Nut & Raisin, Peanut Butter & Jelly, Double Chocolate) . Full of great ingredients and perfect for snack time

No Bake Granola Bars (Nut & Raisin, Peanut Butter & Jelly, Double Chocolate)

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Hi Bold Bakers!

It’s back to school time which might brighten some people’s days more than others (you know who I’m talking about). This week, I’m going to bring a little sunshine to everyone with my No-Bake Granola Bars recipe. They’re perfect for lunch boxes and snacks so you can take them to school or eat them anytime of day.

I’m showing you how to make one master granola bar recipe, and then how you can turn that recipe into multiple flavors. Did I mention they are No Bake, so anyone can make this recipe!

1. Nut & Raisin Granola Bars

A Nut & Raisin Granola Bar is normally what you buy down aisle 6 next to the cereal but no more. Homemade gives you better fuel for your family and your wallet.

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2. Peanut Butter & Jelly Granola Bars

This PB&J is the bar you want for that fix of salty and sweet. It is a double whammy of protein and carbs and the perfect pick me up during the day.

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3. Double Chocolate Granola Bars

Don’t be fooled by the Chocolate, this bar is not without its benefits. Cocoa powder can lower high blood pressure, boost cognitive performance and provide essential minerals such as calcium and potassium. I have prescribed myself one a day and I already feel better.

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These bars keep for a week after they are made. Store in an airtight container in the fridge or on the counter.


Can’t find Brown Sugar where you live? Learn How to Make Brown Sugar here.

4.61 from 66 votes
No Bake Granola Bars (Nut & Raisin, Peanut Butter & Jelly, Double Chocolate) . Full of great ingredients and perfect for snack time
No-Bake Granola Bars (Nut & Raisin, Peanut Butter & Jelly, and Double Chocolate)
Prep Time
15 mins
Total Time
15 mins
Servings: 12 servings
Author: Gemma Stafford
  • 1 ½ cups (3oz/85g) oats (quick cooking or rolled oats)
  • 1 cup (11/2oz/43g) rice crispy cereal
  • ¼ cup (2oz/ 57g) butter
  • ¼ cup (2 ½oz/71g) honey ( agave, rice or maple syrup)
  • ½ cup (3oz /85g) brown sugar
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract (optional)
  • No-Bake Raisin Nut Granola bars
  • ¼ cup (3/4oz/21g) shredded coconut
  • cup (1½oz/43g) raisins, chopped
  • cup (1½oz/43g) almonds, toasted and chopped
  • No-Bake Peanut Butter & Jelly Granola bars
  • cup (21/2oz/71g) peanut butter
  • cup (1½oz/43g) chopped peanuts
  • 6 tablespoons Jam (strawberry, grape, raspberry)
  • No-Bake Double Chocolate Granola bars
  • 1/4 cup (1oz/28g) unsweetened natural cocoa powder
  • 1 cup (6oz/170g) mini semi-sweet or dark chocolate chips
  1. In a large bowl, mix together the oats and cereal.
  2. In a medium microwavable bowl add in butter, honey and brown sugar. Microwave this mixture for 2 minutes. It will bubble up so make sure your bowl is big enough so it doesn’t overflow. You can also do this step in a saucepan if you don’t have a microwave.
  3. Into the caramel, whisk in the vanilla and salt.
  4. Pour the mixture over the oats and thoroughly stir using a rubber spatula. Mix the ingredients together until the oats are completely coated.
  5. Add in your desired mix-in (look below). Then press very firmly into a small tray lined with parchment. (9″x 9” or smaller). If you like your bars thicker, you can use a smaller pan. If you do not press firmly enough, the bars will fall apart when you eat them. Place them in the fridge for 2-3 hours then cut to size.
  6. Store in an airtight container in the fridge or on the counter.
    No-Bake Nut & Raisin Granola bars
  7. Stir the nuts, coconuts and raisins into the granola mix coating them well in the caramel. Press into the tray firmly so the bars hold together.
    No-Bake Peanut Butter & Jelly Granola bars
  8. Mix the peanut butter into the caramel when it comes out of the microwave. Stir the caramel and the toasted nuts into the dry ingredients. Press half of the granola bar mix into a tray.
  9. Spread on the jam and then press the reserved granola mix on top. Press into the tray firmly so the bars hold together.
    No-Bake Double Chocolate Granola bars
  10. Mix the cocoa powder into the caramel mix. Stir into the oats and rice along with the chocolate chips. Press into the tray firmly so the bars hold together.



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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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Write a Comment and Review

  1. katrina garcia on August 2, 2018 at 1:16 pm


    What can i substitute of rice crispy cereal?

    Thank you

    • Gemma Stafford on August 3, 2018 at 3:15 am

      Hi there,
      Any crisp cereal will work well for you. You can also add some toasted rolled oats, toast them on a hot pan to crisp them up.
      Seeds too are a great addition, and again toasted seeds are delicious.
      I hope you like this treat,
      Gemma 🙂

  2. Neha on July 29, 2018 at 3:59 am

    Hey.. I made granola bars according to Ur recepie and it turn out soo well.
    I am facing issue in delivery.. they are get too soggy like very soft at room temperature.. I stay in India..will u suggest what change is required. Bars are good in refrigerator but at room temp getting deshaped while holding them little firmly

    • Gemma Stafford on July 30, 2018 at 7:43 pm

      Hi Neha,

      Yes these are really best kept in the fridge. If you want them to stay out of the fridge then they probably should be baked.

      Hope this helps,

  3. Kajol Kewal on July 19, 2018 at 4:25 am

    This granola bars came out just perfect really enjoy experimenting and every time you bake or make desserts .it intrigued me to learn something everyday

    • Gemma Stafford on July 19, 2018 at 12:09 pm

      Hi Kajol,
      thank you, that is so good to hear. I am really happy that you are baking with us,
      Gemma 🙂

  4. Mariko Mccrary on June 7, 2018 at 12:10 am

    Hello there, I am an insulin-dependant diabetic and in my case, I have to severely limit my carb intake — almost as if I was following a keto diet..

    I love Granola bars and I was wondering if there what substitutes would you suggest for me to make these as low in carbs as possible??

    • Gemma Stafford on June 7, 2018 at 4:55 pm

      Hi! This is a great question, I might try swapping out oats for finely ground almonds or almond meal 🙂

  5. Laura on May 9, 2018 at 4:49 pm

    Hi Gemma. I just made these and they are absolutely delicious!!! A very happy university student will be snacking on these between classes!

    • Gemma Stafford on May 9, 2018 at 6:00 pm

      Delighted to hear that, Laura 🙂


  6. Emma on April 28, 2018 at 8:39 am

    Hi I was wondering if you can remove the butter from the recipe

    • Gemma Stafford on April 28, 2018 at 4:19 pm

      Hi Emma,

      you could replace it with coconut oil but nothing else. The fat is really important and helps it set.


  7. Ro on April 14, 2018 at 2:08 pm

    Hi Gemma! I tried this recipe and it turned out amazing! But I was wondering if you could replace butter for something else..

    • Gemma Stafford on April 14, 2018 at 8:18 pm

      Hi Ro,

      Really delighted you like this recipe. You can replace the butter with coconut oil as it sets firm like butter.

      Gemma 🙂

  8. Sunita on March 6, 2018 at 1:43 am

    Hi Gemma, have made these twice already!!
    The first time followed your recipe and added peanut butter and dry fruits. They turned out amazing.
    The second time round I was a lot more confident and played around with the recipe.
    So here is what I did……substituted jaggery for brown sugar, halved the butter and added coconut oil, added flak seed powder, roasted chickpea powder, sunflower seeds, peanut butter, dates, dried cherries, cashew nuts, almonds and pistachios. Wanted to make it protein packed. Ah yes I forgot, also put some fresh grated coconut.
    I did go overboard ☺️ But they are delicious.
    Thanks for a wonderful recipe.

    • Gemma Stafford on March 6, 2018 at 9:49 am

      Hi Sunita,
      You see this is what I love! Really pushing the boat out, and making these recipes your own. The best thing is that you are sharing your ideas here with us too, many thanks,
      Gemma 🙂

  9. Rakini on March 5, 2018 at 4:31 am

    Hi Ms.Gemma. I just did it with blackcurrants & chocolate chips. It taste superb. The only thing is that it’s kinda chewy & some of the oats crumbles. I guess i would bake it just a little to hold it.

    • Gemma Stafford on March 5, 2018 at 4:44 am

      Hi there,
      Good! you can of course bake this too if you wish. Try it!
      Gemma 😉

  10. Lekshmy Shaji on March 3, 2018 at 8:20 am

    Next in my list 🙂

  11. Ishita on March 2, 2018 at 12:59 pm

    Hi Gemma,

    The idea of combining toasted oats with rice crispies is fantastic! I substituted butter with clarified butter (ghee) and brown sugar with jaggery in your recipe. I also added some roasted walnuts and pistachios in the mix! The outcome was wonderful!
    I pack one bar everyday for my husband’s Tiffin as post lunch snack and he just loves it!!
    Thank you so much for such a wonderful, healthy and quick to make recipe.

    • Gemma Stafford on March 5, 2018 at 7:27 am

      That is really great!
      I love that you have now given so many other Bold Bakers this great idea. Lucky husband too!
      Thank you,
      Gemma 🙂

  12. Ben on February 22, 2018 at 7:22 am


    I was wondering if you should heat the caramel mixture to a special temperature?

    • Gemma Stafford on February 23, 2018 at 12:20 pm

      Hi Ben,
      not so much for this recipe. You can of course caramelize it a bit more, by boiling it on the stove. Stand over it, test it. Have a cold plate near the pot, drop some of the carmel on to it, when it looks like it is setting, stop cooking. This wil lmake a more brittle bar.
      This can be an experiment for you,
      Gemma 🙂

  13. Sharon Nanny on February 12, 2018 at 7:34 am

    I think with the base I can add whatever I want. Instead of shredded coconut or even the rice cereal I’d be adding other things I have on hand. Thanks for the base so I can make the bars healthy and help with my weight loss goal. I like that they are no bake and I plan on eating the ones I make for breakfast or a snack. Hugs to you from Wisconsin.

    • Gemma Stafford on February 12, 2018 at 3:47 pm

      I’m thrilled to hear that Sharon!!!

      Happy Baking,

  14. EiriniLionaki on February 2, 2018 at 12:11 am

    Hello….is is possible to subtitute the brown sugar with honey? Also how can i make them less sweet?

    • Gemma Stafford on February 2, 2018 at 2:41 am

      Hi there,
      Yes! if you use honey, which is still a sugar, it will still be sweet. You can try leaving out the brown sugar, but I am not sure that the bars will hold together. The sugars are what will bind these bars, the glue, so to speak!
      Experiment a bit,
      Gemma 🙂

  15. Kris Christen on January 26, 2018 at 8:12 am

    Hi Gemma! We love this recipe and would love to know if there is a “sugar” substitute for the brown sugar? We are trying to cut back on sugar! Thanks we love your recipes!

    • Gemma Stafford on January 27, 2018 at 4:10 pm

      Hi Kris,

      So you could use all honey and no brown sugar just note that this may make them a little crumblier so just make sure to keep them in the fridge.

      Hope this helps,

  16. L. on November 26, 2017 at 5:43 pm

    Hi Gemma!
    I’d like to try this recipe but can’t use butter due to dietary restrictions so I’ll swap it for coconut oil. How much do you reckon I should use for this recipe to work?

    • Gemma Stafford on November 27, 2017 at 2:47 am

      Hi there,
      Yes, this is a great application for coconut oil as it will set up beautifully for you. I think you will need to stick to the quantity suggested, have some extra seeds, fruit etc to hand, you will be able to judge if you need to add a little more.
      Gemma 😉

      • L. on November 27, 2017 at 6:58 am

        Thanks! It actually worked super well. I added some coffee to dilute the sweetness a bit and it was fab!

        • Gemma Stafford on November 28, 2017 at 2:12 am

          What a lovely idea, I never though of adding coffee powder to this, that would work, well done you,
          Gemma 🙂

    • Sarah Wallace on January 15, 2018 at 10:08 pm

      First time I tried this It made granola I did not do exact measurements but the second time well they came out amazing. I love this recipe because I can make it my own which is important in a house full of picky eaters!! Thank you Gemma as always I will keep watching I love all of you help!

      • Gemma Stafford on January 16, 2018 at 2:46 am

        Hi Sarah,
        That is so good to hear, and you are right, the recipes matter, it is important to take note of quantities.
        Picky eaters are sometimes changes by being allowed to choose what to cook, and then cooking it! The win win is that you can sit down and put your feet up!
        Our kithcen was like a war zone on a Sunday afternoon when I was growing up, five kids baking, all sorts of things, the clear up was not fun, but it was the price of peace!
        Good for you, well done,
        Gemma 🙂

  17. Madelaine Rendon on September 20, 2017 at 12:12 pm

    Finally I made it.. Coz I made my rice krispies homemade.. Is it Okie if I put chocolate syrup instead honey in your double chocolate recipe?? And Is it Okie if I put a half of dark and half red chocolate chips??

    • Gemma Stafford on September 21, 2017 at 1:40 am

      Hi Madelaine,
      Good for you, well done.
      I think you can experiment with these recipes, I am not sure how the chocolate syrup will work, the honey is the ‘glue’ which holds these together, it has a function here. You will need to try this.
      The type of chocolate chips you use is a personal choice, sure, again experiment, make these recipes your own,
      Gemma 🙂

  18. Shani on September 16, 2017 at 11:06 pm

    Hi gemma, realky want to try the recipe! in Israel wechave few types if brown suger. Do you mean the dark brown sugar? The ‘sticky’ one?
    Thanks ☺

    • Gemma Stafford on September 17, 2017 at 3:27 am

      Hi Shani,
      No! This is a fabulous sugar for things like fruit cakes, gingerbread, some cookies etc.
      For these bars a Demerara sugar, that is a light brown sugar will be good.
      thank you for being in touch,
      Gemma 🙂

  19. Lynne Doyle on September 2, 2017 at 4:05 pm

    These are amazing! However I think I will eat them more as an evening snack or dessert rather than a mid-day… they are super sweet. And a bit addictive. Glad to have discovered your site!

    • Gemma Stafford on September 3, 2017 at 11:30 am

      Hi Lynne,
      good to have you with us. You can adjust the sugars a little in this recipe too, to suit your taste. I am happy to have oyu with us, and glad you like the recipes,
      Gemma 😉

  20. Barbara on August 1, 2017 at 12:25 pm

    When I made this as directed they came out great but so sweet that even my kids won’t eat them. The next time I tried to cut down a little on maple syrup and brown sugar but then they don’t hold together quite as well. Do you have any solution for me to make them still hold together but not be so sweet?

    • Gemma Stafford on August 2, 2017 at 6:39 pm

      Barbara I know where you are coming form because I also did the same testing with the recipe. I tried to cut the sugar and it wouldn’t set.

      So what you can do is bake them for 20-30 minutes. if you cut the sugar and then bake it a caramel will form and that will set your bars. Just don’t cut the sugars too much 🙂

  21. Smriti Jhamb on July 31, 2017 at 10:57 am

    I just wanted to know if this is salted butter or unsalted?
    Which one is better for this granola bar?

    • Gemma Stafford on August 1, 2017 at 2:19 am

      Hi there,
      This is a matter of taste! Salted butter is more traditional in some places. The salt was used to preserve butter prior to home refrigeration, and for some people this IS butter!
      Choose what suits your palate, if using salted butter do not add further salt to the recipe 🙂

  22. Renu on July 24, 2017 at 2:00 am

    Dear Gemma,
    Have tried your receipe with a little indian Twist, added Jaggery instead of Sugar.
    it was really awasom. All my freinds and my son Loved it. such a big relief of not buying outside Bars and making it 🙂 Thank you so much for such a cool idea 🙂

    • Gemma Stafford on July 24, 2017 at 7:33 am

      Hi Renu,
      That is so good to hear, and good job with the jaggery, a lovely ingredient indeed,
      Gemma 🙂

    • Jyotibhagra on July 24, 2017 at 11:06 pm

      I did the same…:) Since I am not a big fan of raisins I added chopped dates in one batch and figs the next time.

      This is by far the best and easiest recipe for breakfast bars!!

      Thank you for this.

      • Gemma Stafford on July 25, 2017 at 1:40 am

        Hi guys,
        Very soon I will be opening a forum here on the website. This will allow you to learn from one another, in this lovely way! so many of you already reach out to help other bold bakers, I am really happy that this is the case, well done,
        Gemma 🙂

  23. Dasha on July 15, 2017 at 6:04 pm

    Hi Gemma, I am a fan of BiggerBolderBaking, and I love all your recipes! I wanted to make these granola bars for my mom (who’s a runner) for her next half marathon, but she is fructose intolerant, and can’t have honey. Is there anything that could replace the honey in this recipe?

    • Gemma Stafford on July 16, 2017 at 2:41 am

      Hi Dasha,
      Agave syrup is a plant based sugar alternative, but it is now regarded as having a higher fructose level than sugar! I think you need to do a bit of research into this whole debate, it is mind boggling! If you truly need to avoid fructose you may need to look to another way to bind ingredients, coconut oil may be a good alternative. You Mum probably does not have a sweet tooth, as she will have been avoiding sweet things, so this may work for her. Pack it up with extra seeds, nuts etc, and experiment!
      I hope this is of help to you. You Mum is lucky that you are looking out for her!
      Gemma 🙂

  24. Nida on July 12, 2017 at 10:50 pm

    can I use oil as a substitute for butter?

    • Gemma Stafford on July 13, 2017 at 1:46 am

      Hi Nida,
      You can use coconut oil, it will firm up when cold, like butter, and you need this for these bars. Coconut oil is also nutritious, do try it!
      Gemma 🙂

  25. Phuong Nguyen on July 10, 2017 at 12:51 pm

    Hi Gemma, can I substitute rice krispy with any other kind of cereal? We have quite narrow range of cereal selection in our region, so I think it’s hard for me to find rice krispy 🙁

    • Gemma Stafford on July 10, 2017 at 8:31 pm

      for sure you can, use whatever you like 🙂

  26. Nina Li on July 6, 2017 at 11:56 am

    Hi Gemma,
    Looking forward to trying this!! I’m wondering if these freeze well??

    Thanks for sharing your wonderful recipes!! Cheers from Canada,


    • Gemma Stafford on July 7, 2017 at 7:26 pm

      Hi Nina,

      Yes they will freeze but they will also keep in an air tight container for up to 7 days 🙂

  27. Tina on June 30, 2017 at 10:11 am

    Hi Gemma just made your no bake granola bars…couldn’t believe how easy they were to make..and how delicious used dried strawberries and almonds wow!!!

    • Gemma Stafford on July 1, 2017 at 1:18 pm

      Hi Tina,
      That is great, well done you,
      Gemma 🙂

  28. Vaidehi on June 9, 2017 at 8:27 am

    These granola bars are truly awesome!!
    Could you please suggest an alternative for the rice crisp cereal? it’s not very easily available where I live.

    Thanks a lot!

    • Gemma Stafford on June 10, 2017 at 4:09 am

      Hi there,
      This is a texture thing really. You could toast some of the oatmeal, and perhaps some seeds, and add to the mix. Do experiment with these, make them your own, you cannot fail!
      Gemma 🙂

  29. Yang on May 21, 2017 at 8:59 am

    Hi, Gemma! Can I replace the butter for coconut oil?

    • Gemma Stafford on May 21, 2017 at 1:43 pm

      yes you sure can 🙂

  30. brian long on May 18, 2017 at 9:04 pm

    I would like to make these firmer, to stick together better. I have the pressing down all set. I add coconut and almonds. I read not to edit the “glue” portion, sugar, honey, etc. I assume this also means not increasing any of those components.
    What about using molasses instead of honey, or more rice crispies, or baking, or freezing? I am happy to experiment if you have some ideas. Thank you,

    • Gemma Stafford on May 22, 2017 at 9:45 pm

      Hi Brian,

      If you would like them to be firmer I recommend baking them, 350oF / 180oC for roughly 20 minutes. Once cooled they should be much firmer :).

      Hope this helps.

  31. Lian Arguin-Laverdière on April 28, 2017 at 10:55 am

    Is it possible to use less butter?

    • Gemma Stafford on April 29, 2017 at 2:02 am

      The problem is that when you change a recipe, you change the results!
      You can of course experiment with this, but the butter and sugars are the glue which hold this recipe together, it needs to be right!
      Gemma 🙂

  32. Lee on April 22, 2017 at 9:16 am

    Hi Gemma, I just made these and while the taste was great, the proportions seemed so wrong – I used quick oats and they were so little, hardly could fill out the tin, and the mixture seemed quite wet. I followed the gram measurements exactly. Any idea why, maybe one of the measurements here are off?

    • Gemma Stafford on April 23, 2017 at 2:43 am

      Hi Lee,
      Quick oats are not right for this!
      All porridge oats are processed to some extent, pre-cooked if you will.
      Quick cook oats are processed more than rolled oats, to allow for really quick cooking. These are not right for this recipe!
      Gemma 🙂

  33. Anne on April 21, 2017 at 10:03 pm

    Hey Gemma, can i use your salted caramel sauce instead of the caramel in this recipe? Thank you -?

    • Gemma Stafford on April 22, 2017 at 12:51 am

      Hi Anne,
      Not really, the problem is that it will not set the bars, the caramel here is the glue which holds the bars together. It hardens, the salted caramel sauce will not do this,
      Gemma 🙂

  34. asma on April 3, 2017 at 7:59 am

    hello gemma
    i love this recipe so much and i would like to know how many calories in 1 medium bar of it ,
    thank you ^^

    • Gemma Stafford on April 4, 2017 at 2:18 am

      Hi Asma,
      I have not counted the calories in these bars. Depending on the size of the bar it will be at least 200 calories – 400 calories. you can reduce the calories by reducing the sugar, but the sugar holds this together,
      Gemma 🙂

  35. Shirish Mehra on March 30, 2017 at 10:57 am

    Hi Gemma
    Do we need to use toasted oats and please tell for business inquires we should put what subject and would you reply

    • Gemma Stafford on March 31, 2017 at 3:10 am

      Hi there,
      You can toast the oats if you wish, or some of them, depending on what else you are using.
      For business inquiries email reference Kevin,
      Gemma 🙂

  36. CarmelaDioko on March 28, 2017 at 8:45 pm

    Gemma! I love literally ALLL of your recipes, and here in the Philippines we are in summer. It’s so hot and I get hungry all the time, so I’m so so so excited to try your yogurt, ice cream, and this ^^. :))

    One question, for the chocolate granola bars, may I use Milo? hehe i love milo. 😀

    Thanks so much! <3 <3 :))

    • Gemma Stafford on March 29, 2017 at 8:40 am

      Hi there,
      If you wish to use this, use it as an addition rather than a replacement. It will add some flavor!
      Thank you for your kind words, I am happy to have you with us in the beautiful Philippines!
      Gemma 🙂

  37. Áine on March 23, 2017 at 1:21 pm

    I purposely added too many oats so I could make a no bake granola and it is just devine in the morning with milk

    • Gemma Stafford on March 24, 2017 at 4:43 am

      Haha! Aine, goes to show there is no such thing as a failure, just a lack of imagination. Well done you!
      Gemma 🙂

  38. Elena on March 23, 2017 at 2:59 am

    Hi Gemma,
    In your recipe you state 1 1/2 cups of oats equals 90g.
    That just cannot be right…?
    Please let me know if this could possibly be a typo.

    • Gemma Stafford on March 23, 2017 at 4:32 am

      Hi Elena,
      This is correct! It is confusing i know. Cups are a measurement of volume, not weight. A cup of rolled oats is a different thing to a cup of flour for instance, or sugar, or powdered sugar etc. cup measurements came from a time when people use a kitchen cup to measure ingredients, it is only in recent times that it was standardized. As long as you use the same cup, the proportions in a recipe will be right!
      The mistake is to swap and change your style of measurement, choose one, and stick to it. A digital scales is a great investment as it measures really small amounts too. Hope this helps,
      Gemma 🙂

  39. Rama bagga on March 20, 2017 at 12:07 am

    Hi Gemme I live in India I cannot find easily crispy rice cereal. What is the substitute of crispy rice cereal. Bar looks yummy . I want to try. Can I try with total oats.

    • Gemma Stafford on March 20, 2017 at 3:04 am

      Hi Rama,
      yes, and if you lightly toast 1/2 of the oats in a dry pan, for a few minutes, you will get a different texture, a little crispness. adding toasted seeds will also give a crunch. Experiment with this!
      Gemma 🙂

  40. ninette on March 19, 2017 at 6:56 am

    hi Gemma, Its so amazing to read all the feed back you get I have not made granola bars but I always had it on the back burner to try them now I am a senior citizen, but you know what after reading all the comments, I feel a boost to try it
    lets hope I do but do keep up the good work, God bless you and work of hands and mind is my prayer for you. May God use you as blessing to many more so you can be their Cooking Star.
    love and blessings.

    • Gemma Stafford on March 20, 2017 at 3:30 am

      Ah Ninette,
      What a lovely comment, and I am always happy to have your prayers too, thank you.
      It is great that you have the time now to do the things that were hard to reach during your working life. I do hope you have a long and happy retirement,
      Gemma 🙂

  41. Caroline on March 11, 2017 at 7:31 am

    Hi Gemma!

    Can I use steel cut oats instead of rolled?

    • Gemma Stafford on March 12, 2017 at 3:56 am

      Hi there Caroline,
      steel cut oats are cut, not rolled. They look like millet, take the longest to cook, do not do so well if not cooked in water.
      Rolled oats/old fashioned oats are processed, look like little ovals, and are best for granola bars, and flapjacks.
      Quick oats are further processed, actually cooked, dried and rolled to cook quickly in a microwave or on the stove.
      So, for the granola bars, which are raw, the rolled old fashioned are best, quick oats will work, steel cut not so much. These will not absorb the other ingredients.
      Gemma 🙂

  42. Michelle on February 18, 2017 at 10:27 am

    The salt totally ruined this sweet breakfast for me in the chocolate version. I hated the after taste. I’ve made them a second time without and salt and they are delicious. I suppose it’s a case of taste buds! Love your recipes though, congrats!

    • Gemma Stafford on February 19, 2017 at 5:30 am

      Hi Michelle,
      I tend to like salt, and I know it is not right for all tastes, so I am happy that you tried this again, and that you were happier with it, well done you,
      Gemma 🙂

  43. Julie on January 29, 2017 at 6:46 am

    Hi Gemma,
    Thank you for this great recipe and video. I was looking for recipes to make snack bars at home for the children so I know what goes in them, in particular sugar amounts. I used your quantities first and the result was amazing but maybe a little too sweet for us, so I have reduced sugar and honey quantities by about a third and it still holds everything very well and feels less sweet. I’m ready to try all sorts of combination we did the fruits and nuts one and the double chocolate (an absolute winner). Question: what is the best way to toast seeds and nuts? Just put them in the oven? or on a pan?

    • Gemma Stafford on January 30, 2017 at 2:06 am

      Bon Jour Julie,
      Ca va? I prefer to do this on the pan, it is quicker, and you can keep them moving in order that they do not burn. Do not leave them, even for a second, they wait for you to turn your back and then it is a disaster! lol,
      Je vous remerci,
      Gemma 🙂

  44. 0nly_Jane on January 24, 2017 at 4:35 am

    Hi Gemma 🙂
    I have tried this recipe and it is very yummy 🙂 I am from Slovakia and in our country rice cereals are called Burizóny 😀 with them, bars were very crunchy 🙂 but it was very very sweet, so I will add there only honey 🙂 but I love the taste of it, I tried my own combination, I added there chopped peanuts and to the liquid part I added some cinnamon 🙂 the cinnamon gave them specific taste 🙂 thank you for this amazing recipe 🙂
    Jane 🙂

    • Gemma Stafford on January 24, 2017 at 8:25 am

      Good, good, good!! I am always happy when bold bakers make these recipes their own! Thank you for letting me know, and for being with us too,
      Gemma 🙂

  45. Ruth on January 22, 2017 at 12:18 am

    Hi Gemma, how long can I store them for??

    • Gemma Stafford on January 22, 2017 at 8:43 am

      Hi Ruth,
      These will be good for some time, depending on how you store them. In an airtight container in a cool place they will be good for at least one week, if they last that long. You can keep them in a closed container in the fridge too, for a little longer.
      Gemma 🙂

  46. Ruth on January 21, 2017 at 1:47 pm

    Hey Gemma, got all the ingredients and planning to make them tomorrow as giveaways for a party, but wanted to know how long they will last if
    i)sealed in plastic covers
    ii) stored in airtight container

    • Gemma Stafford on January 22, 2017 at 8:47 am

      Hi Ruth,
      Well wrapped you will be good for a week or so. The fresher the better though, as with everything!
      Good idea for a party bag! The parents will be delighted with you,
      Gemma 🙂

  47. Leela on December 30, 2016 at 4:31 am

    Can i substitute brown sugar with white

    • Gemma Stafford on December 30, 2016 at 5:03 pm

      you sure can :). Just replace the same amount of sugar 🙂

  48. Shai on December 25, 2016 at 11:33 pm

    Dear Gemma,

    can I use quaker oats…?? but is it fine to five my 18 months old baby raw oats..?? as per my knowledge we should cook oats.. I want to make him eat this.
    and one more thing.. can I use honey flavored cheerios in it.. if yes then it would be more sweet if I add extra honey in it…??

    • Gemma Stafford on December 26, 2016 at 6:49 am

      Hi there,
      These are not designed to be food for babies, though in general toddlers will not have a problem with eating ‘raw’ oats. This is a processed food, and if it is safe to add to Museli where you live, then there should not be a problem. You need to be happy with this yourself.
      Adding a sweetened cereal will make it sweeter, perhaps too sweet! This is for you to decide, honey is sugar too!
      Gemma 🙂

  49. Javeria on December 23, 2016 at 10:11 am

    Hi Gemma!
    Your YouTube channel is the only cooking channel I watch because it’s the best one I’ve ever seen! I love your website aswell. I’ll be trying chocolate & nut granola bars tomorrow using the base recipe. Thanks for sharing amazing recipes and the helpful tips you tell along with them!

    • Gemma Stafford on December 24, 2016 at 11:30 am

      Ah! Thank you Javeria,
      I am happy to have oyu with us, and delighted that you like the WEbsite, we have worked hard to get it right.
      Much more to come,
      Gemma 🙂

  50. Yasmeen Mahmood Tariq on November 23, 2016 at 3:42 am

    Hi Gemma,can I substitute honey with golden syrup , if yes should I keep the same quantity? Actually I have a can of golden syrup n don’t K of how to use it.

    • Gemma Stafford on November 23, 2016 at 9:15 am

      Hi there, yes, golden syrup is a great ingredient, and there are lots of uses for it. You can use this in your bars, add carefully until the mix sticks,
      Gemma 🙂

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