2bleus No Bake Peanut Butter Granola Bars Recipes

NO BAKE PEANUT BUTTER GRANOLA BARS

Steps:

• Line an 8x8-inch baking pan with aluminum foil or parchment paper and set aside.
• In a large bowl, add the peanut butter and honey and microwave in 30-second increments until the mixture is smooth enough to easily stir together.
• Add in the quick oats, salt, and cinnamon and stir until well combined. Slowly add in the cereal, making sure to mix well.
• Scoop mixture into prepared baking sheet and flatten down with hands or pastry roller.
• Refrigerate for 1 hour or freeze for 30 minutes. Remove from the fridge and cut into 10 bars.

2BLEU'S NO-BAKE PEANUT BUTTER GRANOLA BARS

Steps:

• In a large bowl, combine oats, cereal, fruit, and nuts (and chocolate chips if using). Set aside.
• In a small sauce pan heat the remaining ingredients just until warm, stirring well to combine (Do not boil). Pour the peanut butter mixture over the dry mixture. Mix well to incorporate while syrup is still warm.
• Pour mixture into a 7x11 pan sprayed with non-stick cooking spray. Pack the mixture down firmly using Plastic wrap with your hand over top. Press down firmly to mold. Keep covered with plastic wrap and cool completely (about 4 hours).
• Cut into 12 bars. Wrap individually and store in fridge up to two weeks.

JOSEPHINE'S NO-BAKE GRANOLA BARS

Steps:

• Lightly grease an 8-inch glass baking dish.
• Bring brown sugar and honey to a boil in a saucepan, stirring constantly. Remove from heat and stir peanut butter and vanilla into the sugar mixture.
• Mix oats, rice cereal, raisins, coconut, and sunflower nuts in a large bowl; add peanut butter mixture and blend. Press mixture into the prepared pan.
• Cool mixture completely before cutting into bars.

EASY, NO-BAKE GRANOLA BARS

Steps:

• Spray a large cookie sheet with cooking spray and set aside.
• In a large bowl, combine oats, cereal, raisins and coconut. Stir.
• In a separate, microwave safe bowl, combine the peanut butter, sugar and corn syrup.
• Microwave on high 2 minute and stir. Microwave another 1-2 minute until mixture boils and sugar dissolves. Stir in vanilla.
• Pour the sauce over the dry ingredients and mix well. Allow it to cool long enough to not melt the chocolate chips, then stir them in also.
• Turn out onto the cookie sheet. Wet your hands under cold water and press into the pan.
• Cut into bars. They can be eaten immediately, but they will set up more as they cool. Store in an airtight container.
• Variations: Can use 2 cups each of Cheerios, Rice Krispies, and Corn Flakes instead of 6 cups crisp rice cereal. This is a nice taste variation but it is more crumbly.

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.