No Bake Almond Butter Granola Bars
These No Bake Almond Butter Granola Bars are quick, nutrient-packed, and perfect for a wholesome snack without any oven time!
Equipment
- Mixing Bowl
- Spatula
- 9x9-inch baking pan
- Measuring cups and spoons
- Refrigerator
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup puffed rice cereal
- 4 tablespoons coconut oil
- 1/4 cup light brown sugar
- 1/2 cup almond butter
- 1/4 cup honey
- 1/2 teaspoon vanilla extract
- 3 tablespoons mini chocolate chips divided
- pinch sea salt
Instructions
- Line a 9x9-inch baking pan with parchment paper, allowing some overhang on the sides to make removing the bars easier later on.
- In a medium saucepan over low heat, combine the coconut oil, light brown sugar, almond butter, honey, and vanilla extract. Stir until the mixture is smooth and well combined, making sure not to let it boil.
- In a large mixing bowl, add the old-fashioned rolled oats, puffed rice cereal, and a pinch of sea salt. Pour the melted mixture over the dry ingredients and stir until everything is evenly coated.
- Reserve 1 tablespoon of mini chocolate chips for topping, and fold the remaining chocolate chips into the mixture.
- Transfer the mixture into the prepared baking pan. Use a spatula or your hands to firmly press the mixture down into an even layer. Sprinkle the reserved chocolate chips on top for an extra treat.
- Place the pan in the refrigerator for at least 2 hours, or until the bars are firm enough to cut.
- Once set, lift the bars out of the pan using the parchment paper overhang. Slice into bars or squares as desired. Enjoy your No Bake Almond Butter Granola Bars immediately, or store them for later!
Notes
- Press the mixture firmly into the pan to avoid crumbly bars.
- Do not let the melted mixture boil to maintain texture and flavor.
- Use fresh oats for the best taste and texture.
- Store bars in an airtight container in the fridge for up to one week or freeze for longer storage.
- Customize with your favorite nuts, seeds, or dried fruits for variety.