When a batch of granola bars is this easy to make, there's really no reason to opt for store-bought. Plus, these have fewer ingredients, are much more flavorful, and you can control exactly what's going into them (meaning no additives or preservatives, and a lot less sugar).
Though we'll never say no to a Lara bar (especially a lemon coconut one), and we love how hearty our quinoa-pistachio bars are, these chewy granola bars are a great go-to because they're easy to make, easy to transport, and downright tasty. Thanks to a pinch of salt, a drizzle of honey, and the addition of naturally-sweet dates (one of our all-time favorite ingredients), they're the perfect blend of sweet and savory. Shredded coconut and chopped pistachios add crunch and flavor, and a scoop of creamy peanut butter holds everything together.
To make these as easy to grab on busy mornings as possible, we suggest slicing them into squares the day they're made and wrapping them individually in plastic wrap. Then, stick all 12 bars into a large freezer bag and store them in the refrigerator to enjoy throughout the week ahead.
No-bake peanut butter granola bars
Makes 12 bars
- 1 1/4 cups old-fashioned oats
- 1 cup ancient-grain cereal blend or Multigrain Cheerios
- 1/4 cup unsweetened shredded coconut
- 1/4 cup chopped roasted, unsalted pistachios
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/3 cup creamy peanut butter
- 1/3 cup honey
- 1/4 cup chopped pitted dates
Combine the first 6 ingredients (through salt) in a large bowl.
In a saucepan set over medium heat, combine the peanut butter, honey, and dates. Cook 3 minutes or until peanut butter melts, stirring frequently.
Pour peanut butter mixture over oat mixture and stir well to combine. Spread the mixture into an 8 x 8 inch square baking pan coated with cooking spray and press firmly to form an even layer. Place the pan in the freezer for 10 minutes, then remove from the freezer and cut into 12 bars. Wrap the bars individually in plastic wrap and store in the refrigerator. They will continue to firm up in the fridge. Enjoy!
Recipe adapted from Cooking Light.