Home » Easy No Bake Back To School Granola Bars

Easy No Bake Back To School Granola Bars

photo-4     Yep, it's almost that time of year when kids are heading back to school - intense schedules begin, lunches need to be packed, after school snacks need to be available...Yikes!!! Here is a very yummy, easy no bake granola bar. This is a fun one to add whatever meets your fancy, whatever it is it will be great 🙂 I have learned to wrap them individually and stick them in the freezer. They last longer and are an easy grab and go option. And If you pack lunches in the morning these are defrosted and ready to eat by lunch. I have also learned that they taste good frozen.....yes, sometimes I have NO patience for defrosting, especially if chocolate is involved. No school age kids?? Doesn't matter now does it really? Who doesn't like an easy to make, easy to grab, easy to eat healthy but not too healthy snack? That's right....you do!!!   Easy No Bake Back To School Granola Bars Ingredients 1 cup packed dates (deglet nour or medjool) 1/4 cup honey (or sub maple syrup or agave for the vegan option) 1/4 cup creamy salted peanut butter (or almond butter) 1 cup roasted almond, roughly chopped 1 1/2 cups rolled oats 1 tablespoons vanilla 1 tablespoon dark brown sugar 1 teaspoon cinnamon   photo-18 Instructions Process the dates in a food processor until small bits remain. It ends up looking a bit like dough. Now if you don't happen to have a food processor (like me - I know, crazy) chopping your little heart out works just as well. I actually prefer the manual chop. I like bigger pieces but hey, that's just a preference. Toast your oats in a 350 degree oven for 15 to 20ish minutes, stir often and only until slightly golden brown. Watch your oats, the minute they start turning that delicious golden color they are toasting and they are toasting quickly at this point so...be watchful - you don't want to end up with burnt oats. The toasted flavor is the way to go but hey, that's just me (again). Put oats, almonds, cinnamon and dates in a bowl and set aside.   photo-15 Warm the honey, peanut butter, vanilla and dark brown sugar in a small saucepan over low heat. Stir it all up and pour slowly over oat mixture and then mix well, breaking up the dates.   photo-17 Once thoroughly mixed, pour into an 8x8 dish pan lined with plastic wrap or parchment paper. Don't skip this step, it will make your life a whole lot easier when it comes to lifting out and cutting. Press down until uniformly flattened. It you want to add mini chocolate chips now is the time. Sprinkle some on the top and press. A nice trick while flattening is to take another piece of plastic wrap or parchment, lay it on top and then press. This way it does not stick to your hands and makes the experience must nicer. Use the same paper you used to press them to cover them after you have done your pressing. Let set in the fridge or freezer for 15-20 minutes.   photo-13   Remove bars from pan and chop in to "about" 10 bars. I individually wrap each one with plastic wrap for easy grabability (is that even a word?)...They last a few days, or even longer if you keep them in the freezer.   photo ***This recipe is easily doubled. I personally always double it and keep a bunch in the freezer. They come in handy:-)

Leave a Reply

Your email address will not be published. Required fields are marked *