Fiber One Chewy Bars are high-fiber snack bars containing problematic seed oils (canola oil) and corn syrup. The DIY version eliminates inflammatory oils by using coconut oil, replaces corn syrup with raw honey, and uses organic ingredients while maintaining the 9g fiber content from clean chicory root extract.
Based on: Chewy Bar
· Makes approximately 20 bars
· Serving: 1 bar (40g)
Why This Recipe is Seed Oil Free
Commercial Chewy Bar from Fiber One often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Natural emulsifier to replace soy lecithin and improve texture
Redmond Real Salt
3g (about 1/2 teaspoon) · Redmond Real Salt Fine Sea Salt
Flavor enhancer and natural mineral content
Pure vanilla extract
5ml (1 teaspoon) · Simply Organic Pure Vanilla Extract
Natural flavoring to replace artificial vanilla
Instructions
Step 1. Preheat your oven to 325°F (165°C) and line an 8x8 inch baking pan with parchment paper, leaving overhang for easy removal. The lower temperature prevents burning the honey and maintains nutrients in the coconut oil.
Step 2. In a large mixing bowl, combine all dry ingredients: 180g inulin powder, 200g rolled oats, 80g rice flour, 60g barley flakes, 40g coconut sugar, 20g cocoa powder, 8g sunflower lecithin, and 3g salt. Whisk thoroughly for 2-3 minutes to ensure even distribution - inulin powder tends to clump, so break up any lumps with the whisk.
Step 3. In a small saucepan over low heat, gently warm 120g honey and 50g coconut oil until the coconut oil is just melted (about 2-3 minutes). Do not boil - excessive heat will destroy honey's beneficial enzymes. Remove from heat and stir in 1 teaspoon vanilla extract.
Step 4. Pour the warm honey mixture over the dry ingredients and mix thoroughly with a wooden spoon until every grain is coated and the mixture holds together when squeezed. The inulin will absorb moisture quickly, so work efficiently. If mixture seems too dry, add 1-2 tablespoons warm water.
Step 5. Fold in 160g chocolate chips gently to avoid breaking them. The mixture should be moist and hold together but not wet. If it's too sticky, add a bit more rice flour; if too crumbly, add a tablespoon of warm honey.
Step 6. Press the mixture firmly into the prepared pan using a piece of parchment paper or the back of a measuring cup. Apply even pressure - well-compressed bars won't crumble. The surface should be level and compact.
Step 7. Bake for 18-22 minutes until edges are set but center still feels slightly soft when gently pressed. The bars will continue cooking from residual heat. Cool completely in the pan for at least 2 hours before cutting - this allows the fiber to fully hydrate and bind.
Step 8. Cut into 20 bars using a sharp knife, cleaning blade between cuts. Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 3 weeks. For longer storage, individually wrap bars and freeze for up to 3 months.
Storage
Store in airtight container at room temperature for 1 week, refrigerate for 3 weeks, or freeze individually wrapped for 3 months. The high fiber content means these bars will continue to firm up over the first 24 hours.
Cost Comparison
Cost per serving (homemade)$0.39
Cost per serving (store-bought)$1.25
Savings69%
Significant upfront investment ($85) but ingredients make 6-8 batches. Cost per serving drops dramatically with bulk buying. Premium organic ingredients justify the investment over processed commercial bars.