No-Bake Peanut Butter Granola Bars with Dried Cranberries & Pepitas
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.
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No-Bake Peanut Butter Granola Bars with Dried Cranberries & Pepitas
1cuptoasted salted pepitas(unsalted/untoasted work too)
1/2cupdried cranberries
2tablespoonschia seeds(optional)
2/3cupsmooth peanut butter(I use the natural stuff)
1/2 - 2/3cupbrown 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.
Notes
Gluten-free note:
This recipe is already gluten-free; just be sure to use certified gluten-free oats to be safe.Adapted from Food52