Whole Grain No Bake Granola Bars Recipes

Steps:

• Combine cereal, oats, nuts, seeds, coconut and fruit in a large mixing bowl.
• Heat the peanut butter, syrup, and vanilla in a small sauce pan until warm. Do not boil.
• Pour the peanut butter mixture over the cereal mixture. Mix well while syrup is still warm. I use my hands as they are the best tool for this mixing job!
• Pour mixture into a 9x13 pan.
• Pack the mixture down firmly with moist fingers or the bottom of another 9x13 pan sprayed with cooking spray.
• The chocolate lover should sprinkle on the mini chocolate chips at this point and press them in firmly.
• Cover with plastic wrap.
• Cool completely.
• Cut into 24 bars.
• Wrap individually and store in fridge.
• I have kept these in the fridge for 2 weeks and they still taste fabulous!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Combine oats, whole wheat flour, brown sugar, wheat germ, cinnamon, and salt in a bowl. Stir in honey, applesauce, egg, and vanilla extract. Stir in walnuts and cranberries. Mix until all ingredients are combined evenly and coated. Press into the prepared pan and flatten until even.
• Bake in the preheated oven until edges are golden brown, 20 to 30 minutes.
• Remove from the oven and place on a wire cooling rack for 20 minutes. Cut into bars. Gently flip the pan over; bars will come out if pan was properly greased.

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.

Steps:

• In large bowl, combine cereal, rolled oats and raisins; set aside.
• In small saucepan, combine brown sugar and corn syrup.
• Bring to a boil, stirring constantly.
• Stir in peanut butter and vanilla; blend until smooth.
• Pour over cereal mixture; mix well.
• Press into ungreased 13"x 9" pan.
• Cool; cut into 24 bars.