Easy No Bake Granola Bars
Looking for a wholesome, delicious snack that’s quick to make and doesn’t require turning on the oven? These Easy No Bake Granola Bars are the perfect solution. Packed with wholesome oats, nut butter, and your favorite mix-ins, they’re chewy, satisfying, and naturally sweetened — perfect for meal prep, lunchboxes, or a post-workout bite.
Servings 12 bars
Calories 220kcal
Cost $4–$6
Ingredients
- 2 cups old-fashioned rolled oats not quick oats
- 1 cup natural peanut butter or almond/sunflower seed butter
- ½ cup honey or maple syrup for a vegan version
- ¼ cup mini chocolate chips optional, or use raisins/dried cranberries
- ¼ cup chopped nuts almonds, walnuts, or pecans – optional
- ¼ tsp salt
- ½ tsp vanilla extract
Optional add-ins
- 2 tbsp chia seeds or flaxseed
- ¼ cup unsweetened shredded coconut
- 1 tbsp cocoa powder for chocolate-flavored bars
Instructions
- Line an 8×8-inch square baking dish with parchment paper, leaving some overhang on the sides. This makes it easier to lift the bars out after chilling.
- In a large mixing bowl, add the peanut butter, honey (or maple syrup), vanilla extract, and salt. Stir until smooth and fully combined. If needed, microwave the mixture for 15–20 seconds to make it easier to mix.
- Pour in the oats, chocolate chips, and any optional add-ins like nuts or seeds. Stir everything together until well coated. The mixture should be sticky but manageable — if it’s too dry, add a tablespoon more nut butter or honey.
- Transfer the mixture into the prepared baking pan. Use a spatula or the back of a spoon to press it down evenly. For extra firm bars, place another sheet of parchment on top and use a rolling pin or flat-bottomed glass to press it down tightly.
- Place the pan in the refrigerator and chill for at least 1 hour. This helps the bars set and makes cutting easier.
- Once chilled, lift the bars out of the pan using the parchment paper. Cut into 12 even bars using a sharp knife. Store in an airtight container in the fridge for up to 1 week.
Notes
1. Press firmly for the best texture.
Packing the mixture tightly into the pan ensures the bars hold their shape and don’t crumble. Use a spatula or flat object to apply even pressure. 2. Chill completely before slicing.
Letting the bars set in the fridge solidifies the ingredients and makes clean slicing easier. Don’t rush this step. 3. Use runny nut butter.
Thicker, refrigerated nut butter can be hard to mix. Use room-temperature or slightly warmed nut butter for best results. 4. Add chocolate chips last.
If your mixture is warm from stirring or microwaving, wait until it cools slightly before adding chocolate chips — or they’ll melt into the mixture.
Packing the mixture tightly into the pan ensures the bars hold their shape and don’t crumble. Use a spatula or flat object to apply even pressure. 2. Chill completely before slicing.
Letting the bars set in the fridge solidifies the ingredients and makes clean slicing easier. Don’t rush this step. 3. Use runny nut butter.
Thicker, refrigerated nut butter can be hard to mix. Use room-temperature or slightly warmed nut butter for best results. 4. Add chocolate chips last.
If your mixture is warm from stirring or microwaving, wait until it cools slightly before adding chocolate chips — or they’ll melt into the mixture.