NO BAKE GRANOLA BARS
Great quick and easy granola bar recipe that kids can make. Perfect to throw in lunches or in your purse for travel. You can also add 1/4 cup wheat germ without changing the consistency. Change up the dried fruit, nuts, and chocolate for different flavors. I generally keep the bars in the refrigerator until I am ready to eat them, but these keep well to take to work or school.
Provided by Jessica Clara Noelle Grant
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- Stir oats, peanut butter, flaxseed, honey, cranberries, chocolate chips, and almonds together in a bowl; press into a 9x11-inch baking dish, using the back of a spatula to press into a flat layer.
- Refrigerate mixture at least 1 hour.
- Cut into 12 bars and wrap each individually in plastic wrap for storage.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 46.3 g, Fat 21.7 g, Fiber 6.7 g, Protein 10.3 g, SaturatedFat 3.5 g, Sodium 108.8 mg, Sugar 28.2 g
HEALTHY NO BAKE COOKIES
I played around with my family's No Bake Cookie recipe and produced a single portion of this cookie that I feel is healthy enough to eat as a meal. They're still very good but are much healthier. I keep getting asked for the recipe, so I finally decided to measure out the exact portions and post the recipe. THIS RECIPE IS VERY FLEXIBLE! When I make them I NEVER measure out anything and I often add more or less of ingredients and they still taste great. I sometimes leave out the wheat germ and flax seeds and just add more oatmeal. I have made these replacing the sugar with about 3 tablespoons of honey. I have changed the recipe from 1 tsp. to 1 Tbsp. of cocoa powder.
Provided by ShaGun
Categories Drop Cookies
Time 8m
Yield 12 cookies, 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat milk, sugar and cocoa powder over high heat until boiling, stirring constantly.
- Take off heat and stir in vanilla and peanut butter; stir until peanut butter has melted completely.
- Stir in wheat germ and oatmeal.
- Drop by large spoonfuls onto wax paper or eat immediately.
- *As I noted above, this recipe is VERY flexible. If you don't have wheat germ or flax seed, just use more oatmeal. The recipe above should work out just perfectly and does most of the time, but if your cookies come out crumbly, use less oatmeal next time. If they never set, use more oatmeal next time.
Nutrition Facts : Calories 97.6, Fat 4.2, SaturatedFat 0.7, Cholesterol 0.1, Sodium 37.7, Carbohydrate 12.8, Fiber 1.6, Sugar 6.3, Protein 3.1
HEALTHY PEANUT WHEAT FLAX BARS (NO BAKE)
This bar is full of whole grains that still have a nice flavor. The flax seed and wheat germ keep this healthy with the omega fats.
Provided by roxy_froggy25
Categories Bar Cookie
Time 20m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Combine cereals, wheat germ and flax seed in a large mixing bowl, and set aside.
- IN small sauce pan over medium heat combine honey and sugar stirring constantly until sugar is crystallized. Remove from heat and add peanut butter and stir until incorporated.
- Pour peanut butter mixture over cereals in the large bowl. Stir until evenly coated. Pour mix into a 9x13-inch pan. Let set and cool completely. Cut into bars.
Nutrition Facts : Calories 140, Fat 5.3, SaturatedFat 0.8, Sodium 99, Carbohydrate 22.2, Fiber 2.1, Sugar 14.6, Protein 3.2
HEALTHY PEANUT BUTTER BARS RECIPE
Healthy Peanut Butter Bars for a treat anytime! Made with peanut butter, almond flour, chocolate chips, a hint of salt, vanilla and sweetened with maple syrup, this healthy no bake peanut butter snack is a treat to have on hand when cravings strike! This easy to make recipe is vegetarian, vegan and gluten free. This recipe is loosely adapted from Rachel Conner's Book Bakerita; 100+ No-Fuss Gluten-Free, Dairy-Free, and Refined Sugar-Free Recipes for the Modern Baker.
Provided by Traci York | Vanilla And Bean
Number Of Ingredients 9
Steps:
- Line a 9x5 inch loaf pan with parchment paper and grease the paper lightly with coconut oil. Set aside.In a medium bowl, mix the nut butter, maple syrup and vanilla until smooth. Stir in the almond flour, chocolate chips and sea salt and mix until the ingredients come together. Using your hands, press the dough into the prepared pan in an even layer.
- In a microwave safe bowl, microwave the chocolate and peanut butter for 30 seconds. Stir. Microwave again for 30 seconds and stir until the chocolate is completely melted. The chocolate should be soft, smooth and shiny. Melt for a few more seconds in the microwave if needed. Pour and spread the chocolate over the dough into an even layer. Sprinkle with mini chocolate chips if desired.
- Rest in the refrigerator for at least two hours, or until firm. Slice into 18 pieces or as desired. Sprinkle with flakey sea salt if desired.
- Refrigerate in a lidded container for up to two weeks or in the freezer snugly wrapped in parchment and stored in a lidded container or freezer bag for up to three months.
Nutrition Facts : ServingSize 1 Piece, Calories 200 kcal, Carbohydrate 13 g, Protein 6 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 1 mg, Sodium 109 mg, Fiber 2 g, Sugar 8 g
PEANUT BUTTER ENERGY BALLS (ENERGY BAR) - EASY NO BAKE
This is my healthy version of peanut butter balls. This is super easy! Make substitutions and use whatever you have available in your kitchen. Just be careful to watch your ratios. Enjoy!
Provided by Erin_1984
Categories Candy
Time 15m
Yield 24 balls, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix peanut butter, oatmeal, sunflower seeds, raisins, and honey.
- Roll mixture into balls.
- Mix equal amounts of flax seeds and wheat germ in a bowl and roll the balls in this mixture (optional).
- Let balls sit in the refrigerator for at least 30 minutes.
- Additional Notes:
- You can make some substitutions with the ingredients. For example, substitute the raisins for chocolate chips or chopped nuts instead of sunflower seeds. There are many possibilities, just be careful and keep the ratios consistent.
- Also, I used natural peanut butter which caused my mixture to be more dry. If this is the case add a little milk; about 1/2 tablespoon at a time.
Nutrition Facts : Calories 227.3, Fat 13, SaturatedFat 2.1, Sodium 77.2, Carbohydrate 24.9, Fiber 2.9, Sugar 14.7, Protein 7.1
5 MINUTE NO BAKE PEANUT BUTTER GRANOLA BARS
These healthy bars are perfect for something healthy to grab while on the go - whether it be at work, school, or the great outdoors.
Provided by Anne
Categories Recipes
Time 5m
Number Of Ingredients 9
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!
Nutrition Facts : Calories 190 calories, Carbohydrate 25 grams carbohydrates, Fiber 4.5 grams fiber, Protein 6 grams protein, ServingSize 12, Sugar 9 grams sugar
PEANUT BUTTER NO-BAKE COOKIES WITH OATS AND FLAXSEEDS
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield about 20 cookies
Number Of Ingredients 9
Steps:
- Combine the honey, coconut oil, cocoa powder and salt in a medium saucepan. Stir over medium heat until the coconut oil is completely melted and the mixture is smooth and warm, 2 to 3 minutes.
- Add the peanut butter and stir until completely melted, another 2 minutes. Turn off the heat and stir in the oats. Cover with a lid for 5 minutes. Remove the lid and stir in the raisins, 1/3 cup of the coconut and the flaxseeds, wheat germ or chia seeds.
- Use a round tablespoon to scoop, then level, the mixture. Sprinkle with some of the remaining coconut and press lightly onto the cookie. Use a small offset spatula to gently coax the cookie onto a parchment-lined baking sheet, coconut-side down. The mixture will be a little delicate and sticky at this point. Lightly flatten the cookie with the spatula or your fingers. Repeat this process with the remaining cookie mixture, to make about 20 cookies total.
- Refrigerate the cookies on the baking sheet until they are completely chilled, at least 30 minutes. These cookies are best served very chilled.
NO BAKE GRANOLA BARS
Steps:
- Line an 8x8 inch baking pan with parchment paper or wax paper so that two sides overhang like handles.
- In a small saucepan, heat the peanut butter and honey, whisking until smooth. Remove from the heat. Stir in the vanilla. Let cool for several minutes (especially if you are using chocolate chips, which will melt if the mixture is too warm).
- In a large mixing bowl, whisk the oats, flaxseed, wheat germ, cinnamon, and salt. Roughly chop any mix-ins that are larger than a chickpea (you can also roughly chop them in a food processor), then stir into the oat mixture.
- Pour the peanut butter mixture over the dry ingredients. With a wooden spoon or very sturdy spatula, stir to combine. The mixture will be very thick and a little tough to stir, but keep working patiently and you will get there. Once combined, the mixture should feel somewhat sticky, but not liquidy and should easily hold together when pressed. If it seems too sticky (this can vary based on your nut butter), add more oats. If it's dry, drizzle in a bit more honey.
- Press the mixture into the pan very firmly so that the bars stick together (to help, use the back of a large measuring cup or just got at it with your fingers). Refrigerate the no bake granola bars for 1 hour, to allow the bars to set.
- Using the paper "handles," lift the bars out of the pan onto a cutting board (if they are sticking to the pan at the edges, use a knife to loosen). Slice into bars of desired size (I do 1 row of 4 and 1 row of 3 for 12 bars total).
Nutrition Facts : ServingSize 1 (of 12), Calories 241 kcal, Carbohydrate 34 g, Protein 7 g, Fat 11 g, SaturatedFat 2 g, Fiber 4 g, Sugar 22 g, UnsaturatedFat 8 g
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