I have a problem with these No-Bake Granola Bars. A big problem.
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?!
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:
- How easy they are to make. Five minutes to whip up!
- How handy they are to have around. Homemade grab-and-go food – the best kind of grab-and-go food!
- How delicious they are. Oh wait; I’ve covered that, haven’t I?
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.
If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!
No-Bake Peanut Butter Granola Bars with Dried Cranberries & Pepitas
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)
Instructions
- 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.
- In a large bowl, mix together the oats, pepitas, cranberries, and chia seeds.
- In a medium bowl, mix together the peanut butter and 1/2 cup brown rice syrup.
- 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.
- 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!
- 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.
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, with a name like mine, I also try not to ask to speak to the manager.
these look amaZing. is there something else you can use to bind all of the ingredients other than peanut butter? maybe a neutral flavor? thank you so much!!!
I’ve used other nut butters with success, though I don’t find they have a neutral flavor – but you could try one that you like better than PB.
Can we use maple syrup? It is a little less expensive and easier to find.
Give it a try … I worry that it might not be thick enough to hold it all together but please report back if you try it!
Has anyone tried honey in place of brown rice syrup?
Thanks
“Healthy homemade granola bars. This recipe is easily customizable. You can substitute the dried fruit, pecans, and chocolate morsels out for what you like.”
I like the simplicity of this recipe. I added a lot more honey then the recipe calls for, but overall it’s fantastic!
A flawlessly perfect recipe!!! Huge hit at our house love it !
These are great bars! Is there a nutrition breakdown of these granola bars? I’m trying to track my nutrition each day and don’t know how to break these down.
Thank you!