Easy No-Bake Granola Bars

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Easy No-Bake Granola Bars

Easy No-Bake Granola Bars

Meet my favorite granola bar recipe. These granola Bars are succulent and easy to introduce and make with closet constituents. You don’t indeed have to sign them! These granola bars can pass as a quick breakfast, and they make a perfect snack. I love to pack these bars for road passages and breakouts, and I love hearing from mothers who make these granola bars regularly for their kiddies. They’re big with megahits all periods.

Easy No-Bake Granola Bars

As you’ll see, the recipe is protean, so you can fluently incorporate your favorite flavors, like nuts, chocolate, and dried fruit. You’ll find my go-to seasonings in the recipe below if you want to follow my lead.
These granola bars have spared me from some hangry moments recently. They’re satisfying, just sweet enough, and stick with me for many hours.

Granola bars to the deliverance!

Easy No-Bake Granola Bars

Easy No-Bake Granola Bars constituents

Oats
Old-fashioned oats or quick-cuisine oats will work then (sword-cut oats will not). Old-fashioned oats advance a leathery, “rustic” texture. Quick-cuisine oats vanish further into the bars. However, you can compactly blitz old-fashioned oats in the food processor to achieve the texture of quick-cuisine oats.
Mix- sways of your choice
That’s where we add further flavor! See below for options.
Nut adulation
Nut adulation helps hold these bars together, and offers protein, healthy fat, and fiber. You could use peanut adulation, almond adulation, or indeed pecan adulation. For a nut-free option, sunflower adulation will work.
Honey or maple saccharinity
These natural sweeteners also help bind the bars together and make these bars deliciously sweet (though not too sweet). Or, make date paste from fresh Medjool dates. Dates offer fresh fiber, while honey or maple saccharinity does not. See the recipe notes for details.
Cinnamon, swab, and vanilla excerpt
These add redundant flavor to your bars. Technically, you could forget any or all of these, but the bars are more enticing with them. Salt enhances the flavor of all the other constituents — cut it in half if you’re sensitive to swabs.

Easy No-Bake Granola Bars

Easy No-Bake Granola Bars Mix- In Options

Two mugs of blend ways add flavor, texture, and further nutrients. Choose from any combination of the following :
• Nuts Pecans, walnuts, almonds, or peanuts would all work well.
• Seeds Pepitas( green pumpkin seeds) or sunflower seeds are good options. You could use up to 1/4 mug of flax seeds or chia seeds — these seeds absorb humidity, which is why I suggest limiting the volume.
• Chocolate Mini chocolate chips are cute. However, blitz them for many seconds in the food processor to break them into lower pieces, If using regular chocolate chips or roughly diced chocolate. Since chocolate is sweet, limit it to 3/4 mug or lower.
• Coconut tattered or molted coconut will work then. Unsweetened is stylish since these bars are sweet enough as is.
• Dried fruit Dried cranberries, cherries, raisins, apricots, etc. Since these are sweet, limit them to 3/4 mug or lower. Any fruit larger than a raisin will need to be broken up a bit more — either in the food processor or diced by hand.

Easy No-Bake Granola Bars Variations

Then are some variations on this granola bar recipe that I’ve come up with over time. I love them all!
• All Pecans You can use use 2 mugs pecans as your blend- sways, and you could indeed make pecan nut adulation to match (ten’s my recipe for pecan adulation). Nut suckers, this would work with walnuts (presumably) or almonds, too.
• Almond Chocolate Chip Use sliced almonds and mini chocolate chips, or blitz whole almonds and chocolate chips in the food processor before using.
• Almond Coconut Use equal corridor almonds and coconut flakes or tattered coconut.
• Cranberry Orange Use a combination of dried cranberries, pecans, pepitas, and fresh orange tang. Since this variation contains a lot of dried fruit, it’s the sweetest of them all.

Easy No-Bake Granola Bars
Easy No-Bake Granola Bars Tips

These granola bars are relatively simple to make, especially if you have a food processor. hash up your constituents, if large. These bars hold together best when the constituents are relatively small. However, you’ll want to either start with pre-sliced almonds or hash them up in the food processor or by hand (same goes for all nuts), If using almonds. It’s easy to throw all of your blends- sways into the food processor and blitz many times. Press the admixture down as forcefully and unevenly as possible. Air
pockets will beget problems. Use a sturdy, flat-bottomed jar to make sure the admixture is pressed down fully. You might also press down with your hands to ensure it’s not trying to sneak up the sides or corners.
Let the admixture rest for one hour or longer before using.
The oats need some time to soak up the humidity in the nut adulation and sweetener. Chill the admixture for at least one hour (or as long as a day) before slicing.
Slice and store duly.
Use a sharp cook’s cutter to slice these bars. I like to slice them into places. Another option would be to slice them into bars like this. I suppose the places are a little sturdier. Be sure not to mound the bars on top of each other, or they can stick. You can store them flat, covered, or wrap them collectively in plastic serape or diploma paper.

Please let me know how your granola bars turn out in the comments! I love hearing from you. Looking for more healthy snacks? Try my favorite granola recipe, sweet and spicy roasted nuts, stovetop popcorn, or view a wide variety of snacks here.

Recommended equipment: 
I highly recommend the Better Quality Oatmeal (affiliate link).  

Print

Easy No-Bake Granola Bars

Recipe by K.B MarksCourse: Blog
Servings

4

servings
Prep time

25

minutes
Cooking time

00

minutes
Calories

151

kcal
Total time

25

minutes

Ingredients

  • 1 ¾ cups old-fashioned oats or quick-cooking oats

  • 1 teaspoon ground cinnamon

  • ½ teaspoon fine sea salt (if using regular table salt, scale back a bit)

  • 2 cups mix-ins (nuts, seeds, chocolate, shredded coconut or dried fruit)

  • 1 cup creamy peanut butter or almond butter

  • ½ cup honey or maple syrup

  • 1 teaspoon vanilla extract

  • Cook Mode Prevent your screen from going dark

Directions

  • Line a 9-inch square baker with two strips of crisscrossed 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.
  • Now we’ll blitz the mix-ins briefly in the food processor or blender (or, you can chop them by hand). Add any large nuts (like almonds or pecans) first and blitz for a few seconds. Then add the rest and run the machine for a few more seconds, until the ingredients are all broken up into pieces smaller than your pinky nail. Pour the mix-ins into the bowl of oats.
  • 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).
  • Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them until the two are evenly combined and no dry oats remain. This takes some arm muscles, but you can do it! If the mixture was easy to mix, that’s a sign that you need to add some more oats—sprinkle in more oats until you can’t incorporate any more.
  • Transfer the mixture to the prepared square baker. Use your spoon to arrange the mixture fairly evenly in the baker, then use the bottom of a flat, round surface (like a short, sturdy drinking glass) to pack the mixture down as firmly and evenly as possible.
  • Cover the baker and refrigerate for at least one hour, or preferably overnight. (The oats need time to soak up some of the moisture so they aren’t sticky.) When you’re ready to slice, lift the bars out of the baker by grabbing both pieces of parchment paper on opposite corners. Use a sharp knife to slice the bars into 4 even columns and 4 even rows.
  • Wrap individual bars in plastic wrap or parchment paper (if you store them all together, they will stick to one another). Bars keep well for several days at room temperature, a couple of weeks in the fridge, or several months in a freezer-safe bag in the freezer for the best flavor.

Notes

  • Mix-in options Any combination of nuts (almonds, pecans, walnuts, etc.), seeds (pepitas or sunflower seeds), chocolate chips or roughly diced chocolate, tattered coconut, and/or dried cranberries or cherries. For the bars shown then, I used 1 mug of pecan halves, ½ mug of pepitas, ¼ mug of tattered coconut, and ¼ mug of roughly diced dark chocolate. Keep in mind that anything larger than your pinky nail will need to be broken into lower pieces. However,  hash them by hand, If you don’t have a food processor.  Granola bar texture If you’re using old-fashioned oats and would prefer a smoother, less leathery texture (shown in my prints), blitz your oats in a food processor for 3 to 5 seconds to break them up. also, add them to the coliseum.  Change it up These bars can be candied (substantially) with Medjool dates if you’d like to increase the fiber content. Soak 12 dates in piping hot water for 10 twinkles, also tear them in half and remove their recesses. Place them in a food processor with 2 soupspoons maple saccharinity or honey and mix until fully smooth.  Make it gluten-free Be sure to use pukka gluten-free oats.  Make it nut-free Don’t use nuts (pepitas and sunflower seeds are good options) and replace the nut adulation with sunflower adulation.  Make it vegan Use maple saccharinity rather than honey.



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