Best No-Bake Granola Bars
Soft and chewy granola bars that can be breakfast, snack, or even dessert. These are toddler approved and come together in 15 minutes or less!
My daughter used to eat everything. EVERYTHING. I felt smugly lucky that I didn’t have a picky eater. But of course karma got me when she turned 3 1/2 and her foods list significantly shrank. In an effort to have a snack on hand (or in purse) at all times, I tried various granola bars from the store. They usually went over well, but I wasn’t a huge fan of the ingredients lists or price.
I went on a recipe hunt. I tried baked bars, but they didn’t have the right texture. I tried a number of unbaked bars, but many were dry, hard, and/or crumbly. I finally settled on this blend of textures that holds together just right, while still managing to be quick, easy, and versatile. And I have yet to find a kid or adult who doesn’t like them!
What You Need
- Peanut Butter: I find regular old shelf-stable Jif to be the best choice here. I have tried all-natural (re: just pb and oil), but it turns out a bit more on the crumbly side.
- Honey
- Cinnamon
- Oatmeal: Quick oats are preferred – they aren’t as thick as the old fashioned type and thus soften more as the absorb the peanut butter and honey.
- Rice Krispies: I LOVE this addition and will never leave it out! When I made these bars exclusively with oats, they turned out quite dense and heavy. They are still very filling, but the rice krispie cereal adds air/lightness and a pleasant crunch.
- Mix-ins: I usually use regular semi-sweet chocolate chips, because I always have them on hand for baking. Mini chocolate chips, raisins, and nuts are also great. I sometimes do a combination of raisins and chocolate chips.
Let’s Make It!
The peanut butter HAS to be warmed up, or mixing is just a nightmare. I found one minute in the microwave to be the sweet spot, adding the honey halfway through. The honey gets thin faster than the peanut butter and gets too hot as well if it is in any longer. That causes your chocolate chips to melt, which isn’t the worst thing in the world, but there you have it.
Use a bigger mixing bowl than you think – otherwise, oatmeal tends to fly. It is not an easy combo to mix well, and can get messy.
I dampen my fingers to press the mixture into the pan. I have tried 13 x 9 (not quite enough mixture), 8×8 (makes the bars too thick), and rolling the mixture into bite-sized balls (works well and is very toddler friendly). My favorite size pan is a half sheet (half cookie sheet).
Storage
These bars keep well in the fridge for up to a week. I have not tried freezing them yet because they keep getting eaten!
Probably — I will update this post once I try. Natural peanut butter (fridge kind) made the bars somewhat more crumbly in texture, and I have a feeling almond butter will do the same. The oats may have to be adjusted down a bit, but I will post an addendum once I try it!
Ingredients
Instructions
Prepare a half cookie sheet, 9×11 baking pan, or 8×8 baking pan by lining with parchment paper
Measure peanut butter into a large, microwavable bowl. Microwave for 30 seconds. Add honey and microwave an additional 30 seconds.
Add cinnamon, oats, and rice krispies. Stir well to combine.
Add chocolate chips or other add-ins. Stir well to combine.
Press the mixture evenly into parchment-lined pan. Place in fridge for 1-2 hours or freezer for 10 minutes.
Remove parchment from tray/pan and cut into any size or shape bars. Bars keep in the fridge for 2-3 weeks (but will almost certainly be devoured before then).
Notes:
-I use between 2.5-3 cups of oats and 1-1.5 cups of cereal, depending on how sticky or dry the mixture is. If you do not have cereal, use 3.5 cups of oatmeal.
-The mixture can also be chilled in the fridge and formed into balls for granola “bites”
**This is a very adaptable and kid-friendly recipe to make!
