2bleus No Bake Peanut Butter Granola Bars Recipes

Steps:

• Stir oats, peanut butter, flaxseed, honey, cranberries, chocolate chips, and almonds together in a bowl; press into a 9x11-inch baking dish, using the back of a spatula to press into a flat layer.
• Refrigerate mixture at least 1 hour.
• Cut into 12 bars and wrap each individually in plastic wrap for storage.

Steps:

• Cover a large cookie sheet with parchment paper.
• Pulse oats in a food processor just until slightly ground. Transfer to a large bowl. Repeat with flax seeds, then almonds, and finally pumpkin seeds, pulsing just one ingredient at a time.
• Add puffed rice, milk powder, cranberries, protein powder, sesame seeds, chia seeds, and shredded coconut to the bowl; mix to combine.
• Mix almond butter, peanut butter, honey, coconut milk, vegetable oil, and vanilla together in a quart-sized bowl until well combined. Pour wet mixture into the dry mixture and stir until well blended. Spread thinly onto the prepared cookie sheet.
• Place in the freezer until solid, about 1 hour.
• Remove from the freezer, dust with oat bran, and cut into 24 bars. Store in a zip-top bag in the refrigerator.

Steps:

• Put honey, brown sugar and oil in a small pot and bring to a boil.
• Put granola in a large bowl and pour the sugar mixture over the top while mixing; stir until the granola is well coated.
• Press into a 8 or 9 inch square pane and let cool in the fridge.
• Cut into squares or rectangles and serve.
• Store in an air tight container for up to 4 days.
• Variations:.
• Nutty Granola bars: Substitutes 1 cup mixed or single toasted roughly chopped nuts and whole seed for up to 1 cup granola.
• Nutbutter Granola bars: Substitute peanutbutter or any nut butter for the granola.

Steps:

• In large bowl, combine cereal, rolled oats and raisins; set aside.
• In small saucepan, combine brown sugar and corn syrup.
• Bring to a boil, stirring constantly.
• Stir in peanut butter and vanilla; blend until smooth.
• Pour over cereal mixture; mix well.
• Press into ungreased 13"x 9" pan.
• Cool; cut into 24 bars.

Steps:

• Preheat oven to 350.
• Combine oats. Spread oats in a baking pan, and toast in oven for 15 minutes, stirring every five minutes.
• Remove from oven, and let cool five minutes.
• Prepare a 9 x 13 pan by spraying with nonstick cooking spray. Set aside.
• In a large bowl, combine oats, cereal, cranberries, chocolate chips, cinnamon and salt. Set aside.
• In a small sauce pan, combine honey and peanut butter. Cook over low heat until thoroughly combined. Do NOT boil.
• Remove peanut butter mixture from heat; add vanilla, stir to combine.
• Pour over oat mixture, stir to thoroughly combine.
• Pour mixture into prepared 9 x 13 pan.
• Let sit 3-4 hours to set up.
• Cut into bars and enjoy!

Steps:

• Line an 8x8 baking pan with parchment and set aside.
• In a mixing bowl, add oatmeal, brown rice crisp cereal, coconut and salt. Salt is not needed if using the No Sugar Added SunButter because it already contains salt.
• In a small microwave safe bowl, add SunButter, brown rice syrup, date syrup, and coconut oil. Mix to combine, and then microwave for 30 seconds, or until the mixture begins to bubble. Stir well, and then microwave for another 15-20 seconds until it's bubbling again. This can also be done on a stovetop if you do not want to use a microwave.
• Pour the mixture over the dry ingredients, and stir well to fully coat.
• Add desired mix ins. If you have other creative ideas, use whatever you'd like. If using chocolate chips, do not mix until you have the mixture in the 8x8 pan and the mixture has cooled, otherwise the chocolate chips will melt. When I add chocolate chips, I add the mixture to the pan, slightly flatten it with my hands, and then allow it to cool a few more minutes before I sprinkle on frozen chocolate chips, and then press them inches.
• Use a pastry roller or the flat side of a drinking glass to compress and smooth the tops of bars.
• Place in the freezer or refrigerator to set for at least 30 minutes before slicing.
• Store in the freezer for best results. These can be packed if the weather is cool. They will crumble if the weather is very warm. Try packing on an ice pack if adding to school lunches.
• RAW DATE SYRUP.
• 8-9 medjool dates, pitted.
• 1 1/4 cups filtered water, plus more for soaking dates.
• 1 1/2 tsp lemon juice.
• Place the dates in a small bowl; cover with warm water (not the filtered water called for in the recipe) and let sit for 30 minutes. Once the dates have soaked, drain the water then add the dates, filtered water, and lemon juice to the container of a high speed blender, such as a Vitamix. Blend for 45-60 seconds, or until smooth. Transfer to an air tight container and store in the refrigerator for up to two weeks.