No-Bake Oat Granola Bars
- 15 min prep
- 143 min
- Mix
- Serves 12
- 270 kcal
- 8.3 g protein
Toasted rolled oats, peanut butter and honey, packed with seeds, almonds and raisins, pressed into a tin and chilled. Chewy, sturdy bars with no oven involved.
Ingredients
- 2½ cups (225 g) rolled oats
- ¾ cup (190 g) peanut butter
- ½ cup (170 g) honey
- ¼ cup (35 g) almonds, chopped
- 3 tbsp (27 g) pumpkin seeds
- 2 tbsp (14 g) ground flax seeds
- ¼ cup (40 g) raisins or chopped dates
- 3 tbsp (30 g) dark chocolate chips (optional)
- ½ tsp cinnamon and ½ tsp vanilla extract
- ¼ tsp salt
Method
- 1Line an 8-inch (20 cm) square tin with parchment, leaving extra hanging over two sides to lift the slab out later.
- 2Toast the oats and almonds in a dry pan over medium-low heat for 5-6 minutes, stirring, until fragrant and lightly golden. Transfer to a big bowl and let them cool for a few minutes.
- 3Warm the peanut butter, honey and salt in a small pan on low heat for 1-2 minutes, stirring, just until loose and smooth. Take it off the heat and stir in the vanilla and cinnamon.
- 4Pour the warm mixture over the oats. Add the pumpkin seeds, flax and raisins and stir until every oat is coated.
- 5Let it cool for 5 minutes so the chocolate will not melt, then fold in the chocolate chips.
- 6Tip the mixture into the tin. Cover with a second sheet of parchment and press down very hard with the base of a flat glass, especially at the corners.
- 7Chill for at least 2 hours, until firm. Lift out and cut into 12 bars with a sharp knife.
Notes from the Department
- Press harder than you think. Loose packing is the main reason bars crumble.
- Keep the honey warm, not boiling. Cooked honey sets brittle and the bars turn hard.
- For travel, chill the bars in the freezer for 30 minutes first, then wrap each one in parchment.
Nutrition per serving
- Energy
- 270 kcal
- Protein
- 8.3 g
- Carbohydrate
- 33 g
- Fat
- 13 g
- Fibre
- 4.2 g
- Sugars
- 16 g
Why this works
Shop-bought granola bars tend to be held together with glucose syrup and a long ingredient list. At home, warm peanut butter and honey do the job: loosened by gentle heat, they coat every oat, then firm up in the fridge into a chewy bar that holds its shape. Toasting the oats first is the small step that makes these taste like granola rather than raw cereal.
Seeds, almonds and flax add crunch, healthy fats and a little extra fibre, and they fill the gaps between oat flakes so the bar packs tighter. Raisins bring sweetness in pockets, which means the base needs less honey than you might expect.
Swaps
Use maple syrup and dairy-free chocolate for a vegan bar. Almond butter or sunflower seed butter works in place of peanut butter; nut-free schools will appreciate the latter. Swap raisins for dried cranberries, figs or apricots, and pumpkin seeds for sunflower, sesame or chia. For strictly gluten-free bars, use oats labelled certified gluten-free.
Storage
Keep the bars in an airtight container in the fridge for up to 10 days, layered with parchment. They freeze for 2 months and thaw in 15 minutes. At room temperature they soften and get sticky in a warm kitchen, so pack them in an insulated bag for the day. The Department of Lunchboxes has signed off.
Questions people ask
- Why are my homemade granola bars falling apart?
- They were not pressed firmly enough or the binder was too little. Press the mixture hard into the tin and chill until fully set before cutting.
- Can I make granola bars without honey?
- Yes. Maple syrup, date syrup or melted jaggery syrup all work. Jaggery sets a little firmer, so warm it gently and work quickly.
- Can I bake these bars instead?
- You can bake the pressed slab at 170°C for 15-18 minutes for a crisper, crunchier bar. Cool completely in the tin before slicing.
Inspired by Allrecipes. Method, notes and photograph by the Ministry of Oats.
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