No-Bake Granola Bars
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Discover the ease and delight of homemade snacks with my No Bake Granola Bars Recipe! Packed with wholesome ingredients and requiring no oven time, these bars are the perfect blend of nutrition and convenience, ideal for a quick energy boost or a satisfying treat.
Easy slice recipes like these energy bars are quick and easy to make and set you up for the week ahead!
No-Bake Granola Recipe
These incredible no-bake granola bars are simple and nutrient-packed and they’re the perfect snack to nourish and energize your body.
Struggling to make the perfect granola bar that doesn’t crumble? I’ve been there too. That’s why I’m excited to share this no-bake method with you.
Bypassing the oven, these bars hold together beautifully with just two liquid ingredients: almond butter and rice malt syrup.
These granola bars aren’t overly sweet – they focus on delivering nutrition from seeds and the subtle sweetness of rice malt syrup and cacao nibs.
They are perfect for those who enjoy a healthier snack without the excessive sweetness. Plus, the almond butter adds a delightful protein and fat boost.
Can I add dried fruit or chocolate chips to the mix?
Absolutely! Feel free to add your favorite mix-ins like dried fruits or chocolate chips for extra flavor.
Ingredient Notes & Substitutions
A full and detailed recipe card with all the ingredients to make this lemon slice is at the bottom of this post.
- Almond Butter: Can be replaced with peanut or cashew butter.
- Rice Malt Syrup: Honey can be used as an alternative.
- Old-Fashioned Rolled Oats: Use gluten-free oats if needed. Can be substituted with quinoa flakes for a different texture.
- Rice Puff Cereal: Can be replaced with any puffed grain cereal.
- Seeds (Sesame, Flax, Sunflower, Pumpkin): Feel free to use any of your favorite seeds in these no-bake granola bars.
- Cacao Nibs: Substitute with mini chocolate chips for a sweeter option.
How To Make No-Bake Granola Bars
Prepare Pan: Line a 9 x 9 inch square baking tin with parchment paper, set aside.
Melt Almond Butter and Syrup: In a saucepan, gently heat almond butter and rice malt syrup, stirring until smooth.
Combine Dry Ingredients: In a large mixing bowl, mix oats, Rice Krispies, all seeds, and cacao nibs.
Add Wet to Dry: Pour the melted almond butter mixture over the dry ingredients, mixing thoroughly.
Press into Pan: Evenly press the mixture into the prepared pan. Press it in firmly.
Chill & Slice: Refrigerate for 30 minutes to 1 hour until firm. Remove from the tin and slice into bars. Enjoy!
Expert Tips
- Even Pressing: Make sure to press the mixture firmly into the pan for even bars that hold together well.
- Cutting Bars: Use a sharp knife to get clean cuts. If the bars are too hard, let them sit at room temperature for a few minutes before slicing.
Can I substitute almond butter with another nut butter?
Yes, you can use peanut butter or any other nut butter of your choice.
Why do my no bake granola bars fall apart?
No bake granola bars may fall apart if there’s not enough binding ingredients like almond butter or syrup, or if they haven’t chilled long enough to set properly. Ensure you’re using the right proportions and allow sufficient chilling time.
Storage Instructions
Store: In an airtight container in the fridge for up to 1 week.
Freeze: Wrap them individually or store them in a freezer-safe container. They can be frozen for up to 3 months. Thaw them at room temperature for a few hours or overnight in the refrigerator before enjoying.
Make These Granola Recipes Next
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
No Bake Granola Bars
Ingredients
- ½ cup almond butter
- ½ cup rice malt syrup
- 1½ cups old-fashioned rolled oats
- ¾ cup Rice Krispies, or Rice Bubbles
- 2 Tbsp sesame seeds
- 2 Tbsp flax seeds
- 2 Tbsp sunflower seed kernels
- 2 Tbsp pepitas
- 3 Tbsp cacao nibs
Instructions
- Prepare Pan: Line a 9 x 9 inch square baking tin with parchment paper, set aside.
- Melt Almond Butter and Syrup: In a saucepan, gently heat almond butter and rice malt syrup, stirring until smooth.
- Combine Dry Ingredients: In a large mixing bowl, mix oats, Rice Krispies, all seeds, and cacao nibs.
- Add Wet to Dry: Pour the melted almond butter mixture over the dry ingredients, mixing thoroughly.
- Press into Pan: Evenly press the mixture into the prepared pan. Press it in firmly.
- Chill: Refrigerate for 1 hour until firm.
- Slice: Remove from the tin and slice into bars. Enjoy!
Notes
- Store: In an airtight container in the fridge for up to 1 week.
- Freeze: Wrap them individually or store them in a freezer-safe container. They can be frozen for up to 3 months. Thaw them at room temperature for a few hours or overnight in the refrigerator before enjoying.
Which rice puff cereal do you recommend? Thanks! The recipe looks great <3
Hi Kathy, thanks so much! I use rice puff cereal from Freedom Foods. Or you can use any brand of cereal that makes rice puffs. Hope that helps! x