Food & Cooking Recipes Ingredients Pasta and Grains Nonuttin' Chewy Chocolate Chip Granola Bars Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 16 bars Enjoy a tasty and allergen-free snack with these easy-to-make granola bars from Alana Elliott of Nonuttin' Foods. Ingredients Nonstick cooking spray 1 ¾ cups gluten-free quick-cooking oatmeal 1 ¼ cups gluten-free crisp-rice cereal ½ cup mini gluten-free semi-sweet chocolate chips ⅓ cup lightly packed light-brown sugar ⅓ cup vegetable oil ⅓ cup honey Directions Spray an 8-by-8-inch baking dish with nonstick cooking spray; line baking sheet with parchment paper, leaving a 1-inch overhang on all sides. Set aside. Place oatmeal and rice cereal in a large bowl; stir to combine. Set aside. In a medium saucepan, mix together brown sugar, oil, and honey. Place over medium-high heat; bring to a gentle boil. Cook, stirring, for 1 minute. Remove from heat and add to oatmeal mixture; stir until oatmeal mixture is fully coated and well combined. Evenly pour oatmeal mixture into prepared baking dish; sprinkle with chocolate chips. When mixture is cool enough to touch, press down into pan. Let cool to room temperature. Cut into 16 (1-by-4-inch) bars. Granola bars can be stored at room temperature in an airtight container for up to 1 week, and frozen up to six months. Rate it Print