No Bake Granola Balls Recipes

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NO BAKE GRANOLA BALLS



No Bake Granola Balls image

Healthy snacks that kids (and grown ups) will love! I originally got the recipe from Whole Foods, then changed it up a bit. This is dairy-free and vegetarian. NOTE: I have many a time made these without toasting the oats and coconut and it works out just fine that way as well :)

Provided by januarybride

Categories     Breakfast

Time 25m

Yield 21 large cookies, 10 serving(s)

Number Of Ingredients 8

2 cups rolled oats (sometimes I use 1.5 cups rolled oats and 0.5 cups steel cut oats)
1/2 cup unsweetened dried shredded coconut
1/2 cup crunchy peanut butter (if using JIF, Skippy or any brand with sugar, omit the sugar below)
1/2 cup honey
2 tablespoons packed brown sugar (lately I have been just using 2 T of Splenda instead of this)
1/4 cup chopped mixed nuts (I like to use almond slivers and chopped walnuts mixed or pistachio's)
1/8 cup raisins (I use golden ones)
1/8 cup dried cranberries (May sub with dried blueberries or dried cherries)

Steps:

  • Preheat the oven to 350 degrees. Spread oats and coconut on a cookie sheet. Place in the oven and toast for about 12 minutes, stirring twice, until lightly browned.
  • Meanwhile, combine the peanut butter, honey and brown sugar in a saucepan over medium heat, stirring continuously, until ingredients are thoroughly blended and sugar has completely melted (about 2 minutes).
  • Add the toasted oats and coconut to the peanut butter mixture, followed by the nuts, raisins and cranberries. Stir to combine. Set aside to cool for about 10 minutes.
  • Working with dampened hands, shape into bite sized balls and refrigerate for an hour. I usually let mine sit out for about 15 minutes prior to serving.

Nutrition Facts : Calories 253.8, Fat 12, SaturatedFat 3.9, Sodium 89.8, Carbohydrate 33.9, Fiber 3.8, Sugar 19.4, Protein 6.2

GRANOLA PEANUT BUTTER BALLS



Granola Peanut Butter Balls image

I have a chef friend, Nancy Russman in Louisville Kentucky, who spends a lot of her time teaching kids to cook and eat healthier snacks. When she first met me and my son there at a Julia Child birthday party I was cooking for, she made a big impression on him, much bigger than Julia! Probably because she's very short, and closer to his size than Julia. She taught him the cheer of "Go Cats!" in support of the Louisville Wildcats. We also had a nice tour of the Louisville Slugger Baseball Bat Factory, a visit to a bourbon distillery for another Julia party and a visit to my favorite goat cheese maker, Judy Schad, in nearby Greenville Indiana. This is one of Nancy's kid-friendly recipes that the kids can help make.

Provided by Food Network

Categories     dessert

Time 10m

Yield 16 balls

Number Of Ingredients 4

2 tablespoons honey
4 tablespoons peanut butter
2 cups granola
2 to 4 tablespoons milk, or as needed

Steps:

  • In a large bowl, mix together the honey and peanut butter. Using a spatula, stir in the granola. Add enough milk to just moisten--you want it to stick together. Form into balls. Chill until ready to serve.

NO BAKE GRANOLA BARS



No Bake Granola Bars image

Great quick and easy granola bar recipe that kids can make. Perfect to throw in lunches or in your purse for travel. You can also add 1/4 cup wheat germ without changing the consistency. Change up the dried fruit, nuts, and chocolate for different flavors. I generally keep the bars in the refrigerator until I am ready to eat them, but these keep well to take to work or school.

Provided by Jessica Clara Noelle Grant

Categories     Appetizers and Snacks     Snacks     Granola Bar Recipes

Time 1h10m

Yield 12

Number Of Ingredients 7

2 cups rolled oats
1 ¼ cups chunky natural peanut butter
1 cup ground flaxseed
¾ cup honey
¾ cup dried cranberries
½ cup chocolate chips
¼ cup sliced almonds

Steps:

  • Stir oats, peanut butter, flaxseed, honey, cranberries, chocolate chips, and almonds together in a bowl; press into a 9x11-inch baking dish, using the back of a spatula to press into a flat layer.
  • Refrigerate mixture at least 1 hour.
  • Cut into 12 bars and wrap each individually in plastic wrap for storage.

Nutrition Facts : Calories 405.4 calories, Carbohydrate 46.3 g, Fat 21.7 g, Fiber 6.7 g, Protein 10.3 g, SaturatedFat 3.5 g, Sodium 108.8 mg, Sugar 28.2 g

CHEWY NO BAKE GRANOLA BARS



Chewy No Bake Granola Bars image

These granola bars are easy and delicious. They taste just like the store-bought chewy kind. My husband asks me to make these at least once a week!

Provided by Dana

Categories     Appetizers and Snacks     Snacks     Granola Bar Recipes

Time 1h15m

Yield 24

Number Of Ingredients 10

1 cup rolled oats
1 cup steel-cut oats
1 cup crispy rice cereal
½ cup chopped mixed dried fruit
½ cup chopped almonds
¼ cup butter
½ cup brown sugar
¼ cup honey
2 teaspoons vanilla extract
½ cup mini chocolate chips

Steps:

  • Grease a 9x13-inch baking dish.
  • Mix rolled oats, steel-cut oats, rice cereal, dried fruit, and almonds together in a large bowl.
  • Melt butter in a saucepan over medium heat; add brown sugar, honey, and vanilla extract. Whisk until sugar is completely dissolved, about 2 minutes. Pour over oat mixture; stir to combine.
  • Spread oat mixture into prepared baking dish. Press chocolate chips into top. Refrigerate until chilled, about 1 hour.

Nutrition Facts : Calories 118.8 calories, Carbohydrate 18.4 g, Cholesterol 5.1 mg, Fat 4.7 g, Fiber 1.5 g, Protein 2 g, SaturatedFat 2.1 g, Sodium 24.7 mg, Sugar 8.2 g

NO-BAKE GRANOLA BARS



No-Bake Granola Bars image

Make and share this No-Bake Granola Bars recipe from Food.com.

Provided by spatchcock

Categories     Breakfast

Time 8m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 7

2 1/2 cups crispy rice cereal
2 cups quick-cooking rolled oats
1/2 cup raisins
1/2 cup firmly packed brown sugar
1/2 cup light corn syrup
1/2 cup peanut butter
1 teaspoon vanilla

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.

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