Easy No-Bake Granola Bars Recipe – Simples Recipe Ever

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Easy No-Bake Granola Bars Recipe – Simples Recipe Ever :-  These granola bars are mouthwatering and simple to prepare using items that are commonly found in a cupboard. It is not even necessary for you to bake them! At the same time that they are an excellent snack, these granola bars can be considered a speedy breakfast option.

Easy No-Bake Granola Bars Recipe – Simples Recipe Ever

 

In addition to the fact that I enjoy bringing these bars along on aeroplanes  and road trips, I also enjoy hearing from mothers who prepare these granola bars on a regular basis for their children. Every age group enjoys them to a great extent.

 

INGREDIENTS

  • 1 ¾ cups old-fashioned oats or quick-cooking oats
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine sea salt (if using regular table salt, scale back a bit)
  • 2 cups mix-ins* (nuts, seeds, chocolate, shredded coconut or dried fruit)
  • 1 cup creamy peanut butter or almond butter
  • ½ cup honey or maple syrup
  • 1 teaspoon vanilla extract

 

Apply two strips of crisscrossed parchment paper to a square baker measuring 9 inches in diameter. Cut the strips so that they fit perfectly against the base and up the edges of the baker. It will be much simpler for you to slice the bars in the future if you use the parchment paper.

A big mixing basin should be used to place the oats. Mix the cinnamon and salt together after adding them to the mixture. Put aside for later. At this point, we will take the mix-ins and give them a quick whirl in the blender or food processor (you may also chop them by hand).

Also see:- Healthy Oatmeal Strawberry Banana Bread Recipe – Easiest Recipe Ever

 

Begin by including any large nuts, such as almonds or pecans, and pulverise them for a few hundred seconds. Next, add the remaining ingredients and continue to run the machine for a few more seconds. Continue doing this until all of the components are broken up into pieces that are smaller than your pinky nail. Add the mix-ins to the bowl of oats and stir to combine.

Using a liquid measuring cup with a capacity of two cups, measure out the nut butter. Put the vanilla extract and ½ cup of honey on top of the dish. To ensure a smooth mixture, stir. If you absolutely have to, you can reheat the liquid combination on the stovetop or in the microwave, but before you pour it into the dry mixture, you should make sure that it is close to room temperature. This is especially crucial if you are using chocolate, as it will melt.

Assemble the dry components by pouring the liquid ingredients into them. To ensure that the two are thoroughly blended and that there are no dry oats left over, use a large spoon to mix them together. You’ll need some arm muscles to accomplish this, but you can do it! In the event that the mixture was simple to combine, this is an indication that you need to incorporate additional oats; sprinkle in additional oats until you are unable to incorporate any more from the mixture.

After the square baker has been prepared, transfer the mixture to it. After you have used your spoon to place the mixture in the baker in a manner that is rather even, you should then use the bottom of a flat, round surface (such as the bottom of a small, robust drinking glass) to pack the mixture down as evenly and firmly as you possibly can.

A minimum of one hour, or ideally overnight, should be spent in the refrigerator with the baker covered. (In order to prevent the oats from becoming sticky, they require some time to absorb some of the moisture.) At the point in time when you are prepared to cut the bars, remove them from the oven by collecting both pieces of parchment paper that are located in opposite corners. Prepare the bars by slicing them into four even columns and four even rows using a knife that is sharp.

Wrap each individual bar in plastic wrap or parchment paper; if you store them all together, they will adhere to one another to prevent them from falling apart. For the finest flavour, bars can be stored for several days at room temperature, for a couple of weeks in the refrigerator, or for several months in a freezer-safe bag in the freezer. Any of these options is acceptable.

 

Nutrition 

  • Calories – 405
  •  Fat – 22g
  • Carbs- 46g
  • Protein – 10g

 

NOTES

Options for MIX-IN: Any combination of seeds (pepitas or sunflower), nuts (almonds, pecans, walnuts, etc.), shredded coconut, chocolate chips or coarsely chopped chocolate, and/or dried cranberries or cherries. I used ½ cup pepitas, ¼ cup shredded coconut, ¼ cup roughly chopped dark chocolate, and one cup pecan halves to make the bars pictured here.

Anything bigger than your pinky nail should be broken into tiny pieces, so bear that in mind. Hand-chop them if you don’t have a food processor. GRRANOLA BAR TEXTURE: Pulse your oats in a food processor for 3 to 5 seconds to break them up if you’re using old-fashioned oats and would prefer a smoother, less chewy texture (as shown in my images). After that, put them in the bowl.

CHANGE IT UP: If you want to up the fibre content of these bars, you can sweeten them (mainly) with Medjool dates. After 10 minutes of really hot water soaking, split 12 dates in half and remove the pits. Put them in a food processor with two tablespoons honey or maple syrup and pulse until very smooth.