Description
This easy no-bake granola bars recipe combines wholesome oats, a mix of nuts and seeds, and a honey or maple syrup binder for a healthy, portable snack. With customizable mix-ins and simple preparation, these bars are perfect for breakfast or an on-the-go treat without any baking required.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups old-fashioned oats or quick-cooking oats
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 2 cups mix-ins (nuts, seeds, chocolate, shredded coconut, or dried fruit)
Wet Ingredients
- 1 cup creamy peanut butter or almond butter
- ½ cup honey or maple syrup
- 1 teaspoon vanilla extract
Instructions
- Prepare the Baker: Line a 9-inch square baking pan with two strips of criss-crossed parchment paper, fitting them neatly against the base and sides to make removing and slicing the bars easier later.
- Mix Dry Ingredients: Place the oats in a large mixing bowl. Add the ground cinnamon and salt, stirring to combine evenly. Set aside.
- Process Mix-ins: Briefly blitz the nuts, seeds, chocolate, and dried fruit in a food processor or blender until pieces are smaller than your pinky nail. If no processor, chop by hand. Add these to the oat mixture.
- Combine Wet Ingredients: In a 2-cup liquid measuring cup, measure the nut butter. Add the honey and vanilla extract, stirring to blend fully. Optionally warm gently on stovetop or microwave to aid mixing but cool to room temperature before use.
- Combine Mixtures: Pour the wet mixture into the dry ingredients. Stir vigorously with a large spoon until thoroughly combined and no dry oats remain. If mixture is too loose, add more oats gradually until mixture holds together well.
- Press into Pan: Transfer the mixture to the prepared pan. Use the back of a spoon or a flat, round object like a glass bottom to firmly and evenly press the mixture into an even layer.
- Chill: Cover the pan and refrigerate for at least one hour or preferably overnight to allow the oats to absorb moisture and the bars to firm up.
- Slice and Store: Lift the bars out using the parchment paper edges. Cut into 4 rows and 4 columns for 16 bars. Wrap individually in plastic wrap or parchment paper to prevent sticking. Store bars at room temperature for a few days, refrigerated for a couple of weeks, or freeze for months for best flavor.
Notes
- Mix-in options include any combination of nuts like almonds, pecans, walnuts; seeds such as pepitas or sunflower seeds; chocolate chips or chopped chocolate; shredded coconut; and dried cranberries or cherries. Large pieces should be chopped smaller than a pinky nail.
- For a smoother, less chewy texture, briefly pulse old-fashioned oats in a food processor before mixing.
- To sweeten mostly with dates and increase fiber, soak 12 Medjool dates in hot water for 10 minutes, pit and break in half, then blend with 2 tablespoons maple syrup or honey until smooth.
- Use certified gluten-free oats to make this recipe gluten free.
- To make nut-free bars, omit nuts, use seeds like pepitas and sunflower seeds, and replace nut butter with sunflower seed butter.
- For a vegan version, substitute maple syrup for honey.
Nutrition
- Serving Size: 1 bar
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
