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.

5 MINUTE NO BAKE PEANUT BUTTER GRANOLA BARS

Steps:

• 1. Add all the dry ingredients to a large bowl. Mix them together.
• 2. In a separate (microwave safe) bowl, mix together the wet ingredients, then microwave them for about 20 to 30 seconds. This will make it easier to mix and add to the dry ingredients since it's really sticky!
• 3. Pour wet ingredients into dry and mix! Keep mixing until the wet binding ingredients are as well distributed as possible. Put some muscle into it!
• 4. Put the mixture into a shallow pan and flatten it down. Done and done!
• 5. Cut them into about 12 bars (they are probably a bit crumbly still, but don't worry - the fridge will bind them!) and store them in the fridge. You can either just store them together in the big pan (covered with foil) or separately wrap them for easy grabbing and going!
• 6. Nutritional Stats (when cut into 12 bars) Calories 189 Total Carbohydrates 24.6g Dietary Fiber 4.4g Sugars 9.3g Protein 6.0g

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.

PEANUT BUTTER GRANOLA BARS

Steps:

• Spread the rolled oats on a baking sheet and bake at 350 for 10 minutes.
• In a large bowl, combine sesame seeds, rice cereal, rolled oats, coconut, sunflower seeds, pumpkin seeds, almonds and cranberries.
• In a saucepan, combine honey, peanut butter, oil and sugar and melt over low heat. Pour over dry ingredients and combine well.
• Press mixture into a 13 - 9 baking dish. Refrigerate for at least 2 hours or overnight.
• Cut into bars.

PEANUT-BUTTER GRANOLA BARS

Steps:

• Preheat oven to 300 degrees.
• Line an 8 inch square baking pan with two criss-crossed rectangles of parchment paper, leaving a 2-inch overhang at opposite ends.
• In a large bowl, combine oats, almonds and cranberries.
• In a small saucepan, whisk together oil, brown sugar, peanut butter, cinnamon, salt and water over low heat until the sugar has dissolved, about 5 minutes.
• Let cool slightly; whisk in egg white.
• Pour over oat mixture; stir until moistened.
• Spread evenly in bottom of pan; smooth top.
• Bake until top is firm, about 30 minutes. Note: The firm top is your best indicator that it's ready - if it's too soft the granola will be crumbly, if it's too hard it will be too brittle.
• Let cool 10 minutes.
• Lift out of pan, using paper as handles.
• Let cool completely, cut into bars with a serrated knife.