Best Whole Grain No Bake Granola Bars Recipes

EASY NO-BAKE GRANOLA BARS

Steps:

• 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.
• 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 together 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 together, 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 best flavor.

WHOLE-GRAIN NO-BAKE GRANOLA BARS

Steps:

• Combine cereal, oats, nuts, seeds, coconut and fruit in a large mixing bowl.
• Heat the peanut butter, syrup, and vanilla in a small sauce pan until warm. Do not boil.
• Pour the peanut butter mixture over the cereal mixture. Mix well while syrup is still warm. I use my hands as they are the best tool for this mixing job!
• Pour mixture into a 9x13 pan.
• Pack the mixture down firmly with moist fingers or the bottom of another 9x13 pan sprayed with cooking spray.
• The chocolate lover should sprinkle on the mini chocolate chips at this point and press them in firmly.
• Cover with plastic wrap.
• Cool completely.
• Cut into 24 bars.
• Wrap individually and store in fridge.
• I have kept these in the fridge for 2 weeks and they still taste fabulous!

WHOLE WHEAT GRANOLA SNACK BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Combine oats, whole wheat flour, brown sugar, wheat germ, cinnamon, and salt in a bowl. Stir in honey, applesauce, egg, and vanilla extract. Stir in walnuts and cranberries. Mix until all ingredients are combined evenly and coated. Press into the prepared pan and flatten until even.
• Bake in the preheated oven until edges are golden brown, 20 to 30 minutes.
• Remove from the oven and place on a wire cooling rack for 20 minutes. Cut into bars. Gently flip the pan over; bars will come out if pan was properly greased.

PERFECT NO-BAKE GRANOLA BARS

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.

NO-BAKE GRANOLA BARS

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.