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
- 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)
- 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.