Time 4h10m Number Of Ingredients 6 Steps:
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.
Time 30m Yield 24 Number Of Ingredients 8 Steps:
Melt peanut butter and honey together in a saucepan over medium heat. Dissolve brown sugar into the peanut butter mixture; bring to a simmer for 2 minutes. Mix granola, oats, rice cereal, chocolate chips, and fruit together in a large bowl; pour peanut butter mixture over the granola mixture and fold to coat. Grease a cake pan. Pour the granola mixture into the prepared pan and press into a flat layer. Cool at room temperature until set, about 15 minutes before cutting into bars.
More about “no bake peanut butter granola bars with dried cranberries pepitas recipes”
Time 1h25m Yield 24 Number Of Ingredients 18 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.
