As a dietitian (and adult), however, I know that most of the commercial bars out there are loaded with artificial preservatives, ingredients, and candy bits.
I’m sorry, but if I want a chocolate dipped bar, I’m going straight for a Snickers, otherwise, I’ll stick to a home made granola bar where I get to pick and choose the quality of the ingredients.
No Bake Granola Bars 101
In my house-made crispy chewy no make granola bars, I throw in lots of peanuts and peanut butter for protein, fibre and healthy fats, flax seeds for omega 3s, fibre and protein, oats for fibre and protein and dried apricots for sweetness. My version is completely gluten free but if that’s not a concern for you, try this with a higher fibre cereal (like Fibre One) and regular rolled oats.
You can also free style with your favourite dried fruit and cereal and make your own signature no bake granola bars. I love the combo of the crispy puffed brown rice with the chewy oats, but whatever you have on hand will probably work out just fine.
If you’re looking for some more great snacking ideas like these no bake granola bars, check out the PeanutBuruea.ca website for delicious nutty goodness here!
Do you have a recipe for no bake granola bars you love?
Leave me a comment below about what you’re go-to school or work snacks are!
These gluten free no bake granola bars are the perfect go-to snack and are packed with protein, fibre, healthy fats, flax seeds and dried apricots for sweetness.
- 3/4 cup dry roasted peanuts divided
- 2 cups dried apricots
- 2 cups gluten free rolled oats
- 2 tbsp ground flax seeds
- 1 cup natural peanut butter
- 1/2 cup honey
- 1 tsp vanilla extract
- 2 cups puffed brown rice cereal
Add 1/2 cup of peanuts and apricots to the food processor and pulse until they break into small pieces.
Add everything else except for the remaining 1/4 cup of peanuts and the brown rice cereal and process until smooth and sticky.
Roughly chop the remaining 1/4 cup of peanuts and add to the mixture along with the rice cereal.
Line a 13x8” rectangle pan with wax or parchment paper and press the mixture into the bottom of the pan.
Transfer the pan to the freezer for 1 hour. Cut into 20 bars and wrap each individually in plastic wrap. Store in the fridge or freezer until ready to eat.
Disclaimer: The preceding recipe was developed in paid-partnership with Peanut Bureau, however, as always all opinions are genuine.