NO BAKE GRANOLA BARS
Great quick and easy granola bar recipe that kids can make. Perfect to throw in lunches or in your purse for travel. You can also add 1/4 cup wheat germ without changing the consistency. Change up the dried fruit, nuts, and chocolate for different flavors. I generally keep the bars in the refrigerator until I am ready to eat them, but these keep well to take to work or school.
Provided by Jessica Clara Noelle Grant
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 1h10m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 46.3 g, Fat 21.7 g, Fiber 6.7 g, Protein 10.3 g, SaturatedFat 3.5 g, Sodium 108.8 mg, Sugar 28.2 g
NO-BAKE GRANOLA BARS
Make and share this No-Bake Granola Bars recipe from Food.com.
Provided by spatchcock
Categories Breakfast
Time 8m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 7
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.
NO BAKE GRANOLA BARS
Easily ADDICTIVE! These colorful bars provide crunchiness, energy and a cure for the munchies! Great for lunchboxes, hikes, trips or after a workout at the gym. Our hands can't stay out of the cookie jar on these!
Provided by Seasoned Cook
Categories Lunch/Snacks
Time 17m
Yield 30 bars
Number Of Ingredients 9
Steps:
- Line a 9 x 13 inch sheet pan with parchment paper. Set aside.
- Mix rolled oats, cereal, craisins, coconut and almonds in a large bowl. Set aside. (I cut the coconut with two knives so it will not be stringy.)
- In a saucepan, mix corn syrup and brown sugar. Bring to a boil while stirring. Add peanut butter and vanilla. Stir just to blend well.
- Pour over oats and fruit mixture. Stir and mix well. Press mixture firmly onto pan. (I place a piece of wax paper on top while pressing hard.) Let cool and cut into bars. Store in air-tight container. Freezes well, if securely wrapped.
- Enjoy!
NO-BAKE GRANOLA BARS WITH CAROB DRIZZLE
Provided by Valerie Bertinelli
Time 3h10m
Yield 24 granola bars
Number Of Ingredients 14
Steps:
- Place the dates in a medium bowl, cover with 2 cups hot water and soak for 30 minutes, until softened.
- Line a 9-by-13-by-2-inch pan with foil, leaving a 2-inch overhang on at least two sides. Lightly spray the foil with cooking spray.
- In a large bowl, combine the oats, puffed rice cereal, almonds, 1 cup of the carob chips, dried cherries, sunflower seeds and flaked coconut. Mix until evenly combined.
- Add the softened dates and their soaking water to a blender along with the cinnamon, vanilla and salt. Blend on high speed until completely smooth, 1 minute.
- In a separate bowl, mix together the almond butter and 1 1/2 cups of the date syrup. (Refrigerate the extra date syrup for another use; see Cook's Note.) Add the almond butter mixture to the bowl with the oats and mix together with a rubber spatula or clean hands until evenly combined. When you squeeze the granola in your hands, it should hold together like a wet dough.
- Firmly pack the granola into the prepared pan. Flatten the top by lightly spraying the bottom of a 1-cup metal measuring cup and pressing down on the granola to compact it as much as possible. There should be about 3/4 inch between the granola and the rim of the pan. Cover with foil and freeze for 2 hours.
- When the granola has set, remove the foil. Melt the remaining 1/2 cup carob chips with the coconut oil in the microwave. Immediately drizzle the melted carob over the granola. Let set at room temperature or, for faster results, freeze for 5 minutes.
- Once the carob has set, use the foil overhang to lift the granola from the pan. Cut the granola into 24 bars by cutting it into 3 strips on the 9-inch side (every 3 inches) and 8 strips on the 13-inch side (about every 1 1/2 inches).
- Serve immediately or wrap the bars individually in plastic wrap and store in the refrigerator for a quick on-the-go snack.
PERFECT NO-BAKE GRANOLA BARS
Perfect combination of ingredients: puffed rice, oats, and nut butters.
Provided by Sharon Angel
Time 1h25m
Yield 24
Number Of Ingredients 18
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.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 20.1 g, Cholesterol 1.8 mg, Fat 13.7 g, Fiber 3.6 g, Protein 10.3 g, SaturatedFat 2.9 g, Sodium 86.9 mg, Sugar 10 g
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- Line a 9-inch square baker with two strips of criss-crossed parchment paper, cut to fit neatly against the base and up the sides. The parchment paper will make it easy for you to slice the bars later.
- Place the oats in a large mixing bowl**. Add the cinnamon and salt, and stir to combine. Set aside.
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- In a 2-cup liquid measuring cup, measure out the nut butter. Top with ½ cup honey and the vanilla extract. Stir until well blended. If you must, you can gently warm the liquid mixture on the stovetop or in the microwave, but make sure it’s close to room temperature before you pour it into the dry mixture (this is especially important if using chocolate, since it will melt).
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