Best 4 5 Minute No Bake Peanut Butter Granola Bars Recipes

5 MINUTE NO BAKE PEANUT BUTTER GRANOLA BARS

Steps:

• Add all the dry ingredients to a large bowl.
• In a separate (microwave safe) bowl, mix together the wet ingredients, then microwave them for about 20 to 30 seconds. This will make it easier to mix and add to the dry ingredients since it's really sticky!
• Pour wet ingredients into dry and mix! Keep mixing until the wet binding ingredients are as well distributed as possible.
• Put the mixture into a shallow pan and flatten it down. Place pan in fridge to let the bars chill/set.
• After about 30 minutes in the fridge (or you can wait until the next day - whatever works), cut them into bars, then wrap them up in foil and store back in the fridge (or in the freezer!) for easy grabbing and go-ing!

NO-BAKE PEANUT BUTTER GRANOLA BARS

Steps:

• 1. Line a 9x13-inch baking pan with wax paper; set aside.
• 2. In a microwave-safe bowl, combine peanut butter and honey. Microwave at 30-second increments, whisking between each increment until melted and well combined. Stir in oats; cool slightly. If desired, add mix-ins.
• 3. Pour oatmeal mixture into prepared pan. Refrigerate 20 to 25 minutes. Remove from refrigerator and cut into 20 bars. Store in the refrigerator for up to 1 month.

NO BAKE PEANUT BUTTER GRANOLA BARS

Steps:

• Line an 8x8-inch baking pan with aluminum foil or parchment paper and set aside.
• In a large bowl, add the peanut butter and honey and microwave in 30-second increments until the mixture is smooth enough to easily stir together.
• Add in the quick oats, salt, and cinnamon and stir until well combined. Slowly add in the cereal, making sure to mix well.
• Scoop mixture into prepared baking sheet and flatten down with hands or pastry roller.
• Refrigerate for 1 hour or freeze for 30 minutes. Remove from the fridge and cut into 10 bars.

PERFECT NO-BAKE GRANOLA BARS

Steps:

• Cover a large cookie sheet with parchment paper.
• Pulse oats in a food processor just until slightly ground. Transfer to a large bowl. Repeat with flax seeds, then almonds, and finally pumpkin seeds, pulsing just one ingredient at a time.
• Add puffed rice, milk powder, cranberries, protein powder, sesame seeds, chia seeds, and shredded coconut to the bowl; mix to combine.
• Mix almond butter, peanut butter, honey, coconut milk, vegetable oil, and vanilla together in a quart-sized bowl until well combined. Pour wet mixture into the dry mixture and stir until well blended. Spread thinly onto the prepared cookie sheet.
• Place in the freezer until solid, about 1 hour.
• Remove from the freezer, dust with oat bran, and cut into 24 bars. Store in a zip-top bag in the refrigerator.