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Chewy granola bars on red cutting board.

Copycat Recipe: Quaker Chewy Granola Bars

A copycat gluten-free recipe for Quaker's Chewy Granola Bars
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 bars
Author GlutenFreeBaking.com


  • Nonstick cooking spray
  • 2 cups gluten-free quick-rolled oats (6 1/4 ounces; 178 grams)
  • 2 cups gluten-free crisp rice cereal (about 2 ounces; 56 grams)
  • 1/4 cup chopped almonds (about 1 ounce; 28 grams)
  • 1/4 cup chocolate chips (1 1/2 ounces; 42 grams)
  • 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter or coconut oil (3 ounces; 85 grams)
  • 1/3 cup dark brown sugar (2 1/2 ounces; 70 grams)
  • 3 cups marshmallows (about 5 ounces; 142 grams)


  1. Spray 9- by 13-inch baking dish with cooking spray. Set aside. In large bowl, toss together oats, crispy rice cereal, almonds, chocolate chips, and salt.
  2. In large saucepan, melt butter over medium-low heat. Add brown sugar and cook, stirring constantly, until sugar melts. Add marshmallows and continue to cook, stirring, until marshmallows melt. Turn off heat and stir in oat mixture until just combined.
  3. Press mixture evenly into prepared baking dish and refrigerate for 2 hours. Remove from refrigerator. Using thin metal spatula, lift granola out in a single layer. Cut into 24 bars. Store in an airtight container for up to two weeks.