No-Bake Peanut Butter Granola Bars with Dried Cranberries & Pepitas

I have a problem with these No-Bake Granola Bars. A big problem.

No-Bake Peanut Butter Granola Bars with Dried Cranberries & Pepitas - These refrigerator granola bars take mere minutes to assemble. Our favorite homemade grab-and-go snack! Vegan, GF.

I can’t stop eating them.

They are just … yum. Perfect right out of the fridge. Sort of chewy, but not crazy chewy. A little sweet, a little salty.

But they’re chock full of good, good stuff. Oats, pumpkin seeds, even some chia seeds thrown into the mix. I could be wolfing down a lot worse, right?!

No-Bake Peanut Butter Granola Bars with Dried Cranberries & Pepitas - These refrigerator granola bars take mere minutes to assemble. Our favorite homemade grab-and-go snack! Vegan, GF.

I am pretty much obsessed as evidenced not only by how much I love to eat these things (my guy has a hard time keeping his hands off of them, too), but I am also obsessed with:

  1. How easy they are to make. Five minutes to whip up!
  2. How handy they are to have around. Homemade grab-and-go food – the best kind of grab-and-go food!
  3. How delicious they are. Oh wait; I’ve covered that, haven’t I?No-Bake Peanut Butter Granola Bars with Dried Cranberries & Pepitas - These refrigerator granola bars take mere minutes to assemble. Our favorite homemade grab-and-go snack! Vegan, GF.

I first came across the recipe for these granola bars in my brand-spankin’ new Food 52 Vegan cookbook by Gena Hamshaw. This version of the recipe, No-Bake Peanut Butter Granola Bars with Dried Cranberries & Pepitas, is a slight spin on the original. I’ve swapped the raisins for cranberries, added chia seeds, and chosen salted pepitas. Yum.

These no-bake granola bars are a tasty, tasty problem indeed.

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No-Bake Peanut Butter Granola Bars with Dried Cranberries & Pepitas

These refrigerator granola bars take mere minutes to assemble. Our favorite homemade grab-and-go snack!

Ingredients:

  • 2 1/2 cups rolled oats
  • 1 cup toasted salted pepitas (unsalted/untoasted work too)
  • 1/2 cup dried cranberries
  • 2 tablespoons chia seeds (optional)
  • 2/3 cup smooth peanut butter (I use the natural stuff)
  • 1/2 – 2/3 cup brown rice syrup (can sub agave nectar)

Directions:

  1. Line an 8-inch by 8-inch baking dish with parchment paper. I like to use a long piece with the sides sticking out so I can use them as “handles” to lift out the bars later on.
  2. In a large bowl, mix together the oats, pepitas, cranberries, and chia seeds.
  3. In a medium bowl, mix together the peanut butter and 1/2 cup brown rice syrup.
  4. Pour the wet ingredients over the dry and mix well with a wooden spoon. If the ingredients aren’t quite sticking together, add a little more brown rice syrup, stirring after each addition, until they do.
  5. Pour into the baking dish and press flat with your hands. The more firmly you can press, the less likely they are to be crumbly!
  6. Refrigerate for at least 4 hours, until firm. Lift from baking dish and cut with a sharp chef’s knife. Store, refrigerated, in an airtight container for up to two weeks.

Gluten-free note:

This recipe is already gluten-free; just be sure to use certified gluten-free oats to be safe.

Adapted from Food52

// All images and text © for Kitchen Treaty.

Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.