🍯 Chewy Brown Rice Syrup Granola Bars

Homemade granola bars are one of the easiest, most versatile snacks you can make at home. They’re portable, customizable, and healthier than most store-bought versions. This recipe uses Keystone Pantry Organic Brown Rice Syrup (DE 42) as the sticky binder, giving you naturally sweet, chewy bars without relying on refined sugar or corn syrup.

Ingredients & Why They Matter

• 2 ½ cups old-fashioned rolled oats
  Oats form the hearty base of granola bars. They add fiber, chewiness, and a mild nutty flavor. Using rolled oats instead of quick oats gives better texture.

• 1 cup crispy rice cereal
  This lightens the bars, adding a pleasant crunch so the bars aren’t overly dense.

• ½ cup chopped nuts (almonds, peanuts, or cashews)
  Nuts bring protein, healthy fats, and crunch. They also balance the sweetness of the syrup.

• ½ cup dried fruit (cranberries, raisins, or cherries)
  Dried fruit adds natural sweetness, chewiness, and bursts of flavor. Cranberries add tartness, raisins add richness, and cherries add depth.

• ½ cup Keystone Pantry Organic Brown Rice Syrup (DE 42)
  The star ingredient! Brown rice syrup is a natural sweetener with mild flavor. It binds the mixture together while providing steady energy from its balanced carbohydrate profile (maltose + glucose + complex carbs).

• ¼ cup nut butter (peanut, almond, or cashew)
  Acts as a second binder and adds creamy richness, extra protein, and healthy fats.

• 2 tbsp coconut oil or butter
  Fat helps with binding and gives the bars a smoother texture. Coconut oil adds a subtle tropical flavor, while butter makes them richer.

• ½ tsp cinnamon
  Adds warmth and enhances the sweetness naturally without extra sugar.

• ½ tsp vanilla extract
  Boosts overall flavor and aroma, making the bars more satisfying.

• Pinch of salt
  A small touch of salt brings out the sweetness and balances flavors.

(Optional: ½ cup mini chocolate chips or seeds like chia, sunflower, or pumpkin for extra nutrition and texture.)

Instructions

1. Toast the oats & nuts – Preheat oven to 350°F (175°C). Spread oats and nuts on a baking sheet and toast for 8–10 minutes until golden. This step deepens flavor and helps the bars hold together.

2. Mix the binder – In a saucepan over low heat, combine brown rice syrup, nut butter, and coconut oil. Stir until smooth and just bubbling. Remove from heat and stir in vanilla, cinnamon, and salt.

3. Combine dry ingredients – In a large mixing bowl, add toasted oats, crispy rice cereal, dried fruit, and any optional add-ins.

4. Mix together – Pour the warm syrup mixture over the dry ingredients. Stir until everything is evenly coated and sticky.

5. Press into pan – Line an 8×8-inch pan with parchment paper. Press mixture down firmly (use the back of a spoon or damp hands). Pressing firmly is key for bars that don’t crumble.

6. Chill & cut – Refrigerate at least 1 hour. Lift out with parchment and cut into 12 bars.

Other Inclusions & Flavor Variations

• Seeds – Add chia, flax, pumpkin, or sunflower seeds for more protein and crunch.

• Chocolate lovers – Fold in mini chocolate chips or drizzle melted chocolate on top.

• Tropical twist – Add shredded coconut, dried pineapple, or mango.

• Nut-free option – Use sunflower seed butter instead of peanut/almond butter.

• Spices – Try cardamom, nutmeg, or pumpkin spice for seasonal variations.

Nutrition Facts (per bar, approx. 1/12 of recipe)

• Calories: 210

• Fat: 8 g

• Saturated Fat: 2 g

• Carbohydrates: 31 g

• Sugars: 13 g

• Fiber: 3 g

• Protein: 5 g

• Sodium: 35 mg

(Values may vary depending on mix-ins and nut butter used.)

FAQ – Brown Rice Syrup in Granola Bars

Q: Why use brown rice syrup instead of honey or corn syrup?
A: Brown rice syrup has a mild flavor that won’t overpower other ingredients. It also binds very well, keeping bars chewy and cohesive without being overly sweet.

Q: Are these bars vegan?
A: Yes, if you use a plant-based nut butter and coconut oil (instead of butter), these granola bars are fully vegan.

Q: Can I make these nut-free?
A: Absolutely! Replace nut butter with sunflower seed butter and swap nuts for seeds like pumpkin or sunflower.

Q: How long do they last?
A: Store at room temperature for up to 5 days, refrigerated for 2 weeks, or freeze individually wrapped bars for up to 2 months.

Q: Will they hold up in a lunchbox?
A: Yes! The brown rice syrup keeps them chewy and intact, but if your climate is hot, chilling before packing helps them hold shape.