No Bake Granola Bites Recipes

NO BAKE GRANOLA BAR BITES

Steps:

• Combine all the ingredients in a medium sized bowl. Stir well for a few minutes until everything is combined well.
• Put the mixture in the fridge and chill for about 30 minutes.
• Remove from the fridge and roll into balls (wash your hands in cold water a few times throughout to keep mixture from sticking to them too much).
• Place the balls on a cookie sheet lined with parchment paper.
• Return to fridge or freezer to chill for 1 hour.
• Enjoy, or store in a zip-top bag or other airtight container for up to 1 week.

GRANOLA BITES

Steps:

• Combine all ingredients in a large bowl until well mixed.
• Scoop into balls using a cookie scoop, spoon, or your hands and place in an airtight container, with pieces of parchment paper between stacked layers, if needed.
• Storing: Refrigerate in an air-tight container for up to two weeks or freeze for several months.

NO-BAKE GRANOLA BITES

Steps:

• Mix oats, almonds, pecans, cranberries, blueberries and chocolate chips in large mixing bowl. Set aside.
• Heat almond butter and honey in small saucepot over low heat 2-5 minutes, stirring occasionally, or until smooth. Pour over oat/fruit mix and stir until just incorporated.
• Moisten hands and roll into 20 1½-inch balls. Place on parchment-lined baking sheet and refrigerate 30 minutes, or until set.

NO-BAKE GRANOLA BITES

Steps:

• Combine all the ingredients together in a large bowl, mixing gently so the crispy rice cereal doesn't get crushed. Mix until well-combined.
• Using a cookie scoop (or roll small amounts in your hands), drop rounded tablespoonful-sized portions onto a parchment or wax paper lined cooking sheeet. I used my cookie scoop and then rolled the scooped portion out between my palms.
• Refrigerate for 1-2 hours. At this point you can serve them or combine the chilled granola bites in a large tupperware-type container or ziploc bags to freeze or refrigerate. They will stay fresh in the refrigerator for up to a week or for a few months in the freezer.

NO-BAKE GRANOLA BITES

Steps:

• In a big bowl (or a Ziploc bag), crush the oats, cereals, and nuts. It'll be easier if you use a blender. But, don't over-process it, just a few pulses.
• In the bowl, mix in the rest of the dry ingredients and stir thoroughly.
• Add the nut butter and maple syrup. Then, mix until cohesive. You can also heat up the nut butter for a straightforward mixing.
• With a spoon or ice cream scoop, portion the granola mixture into 10-12 pieces. Firmly shape those portions into a ball using your hand.
• Then, place it on a plate and cover it with saran wrap.
• Freeze for about 10 minutes, and finally, store the granola bites in a Ziploc bag or an airtight container.
• Keep it cool in the fridge before serving.

NO-BAKE ENERGY BITES

Steps:

• Combine oats, chocolate chips, flax seed, peanut butter, honey, and vanilla extract together in a bowl; form into balls using your hands. Arrange energy bites on a baking sheet and freeze until set, about 1 hour.

NO-BAKE GRANOLA BITES

Steps:

• Line tray with cooking parchment paper. In large bowl, mix granola, coconut and cacao nibs; set aside.
• In food processor, add dates, almonds and water; pulse in 1-second bursts until finely chopped, about 10 bursts. Add almond butter, honey and salt; process until well blended and mixture comes together into a ball. Add cherries; process in 1-second bursts just to coarsely chop cherries and mix them into date mixture.
• Transfer date mixture to bowl of granola mixture. Coat hands lightly with olive or vegetable oil; use hands to blend mixture. Using a tablespoon measure, scoop out by level tablespoonsful, and shape each portion into a ball; place on tray.
• Refrigerate about 1 hour or until firm. Store in tightly covered container in refrigerator up to 1 week.

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.