Rocky road granola bars

By Mary Berg
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You’ll never want another store-bought granola bar again! These babies are made with oats, flaxseed, chocolate chips, walnuts and mini marshmallows. 



  • 2 1/2 cups (225 g) rolled oats
  • 2 tablespoons (14 g) ground flax seed
  • 1/2 cup (60 g) crumbled digestive biscuits
  • 1/2 cup (65 g) finely chopped walnuts
  • 1/2 cup (60 g) chocolate chips
  • 1/4 cup (50 g) brown sugar
  • 1/4 cup (85 g) honey
  • 1/4 cup (85 g) golden corn syrup
  • 6 tablespoons (85 g) unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 3/4 cup (40 g) mini marshmallows, optional


  1. Grease a nine-inch square baking pan with cooking spray, line the bottom with parchment paper and set aside.
  2. Combine the oats, flaxseed, digestive biscuits, walnuts and chocolate chips in a large heat-proof bowl.
  3. Combine the sugar, honey, corn syrup and butter in a small saucepan set over medium heat. Cook, stirring occasionally, until the butter melts and the mixture starts to boil. Once it has come to a light boil, cook the mixture for two minutes to dissolve the sugar.
  4. Remove the pot from the heat and stir in the vanilla and kosher salt. Add to oat mixture and stir to combine. Stir in the marshmallows, if using.
  5. Scrape the mixture into your prepared pan and press firmly into an even layer. Place the pan in the fridge for about one hour to firm up. Carefully lift the granola bars out of the pan and slice them into 12 equal bars. Wrap individually in parchment, wax paper or plastic wrap and place in a tightly sealed container.

TIP: For a chewier bar, store it in the fridge. For softer bars, store them in the cupboard.

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