No-Bake Granola Bars
No-Bake Granola Bars
Ingredients
For the Dry Base
- 2 cups rolled oats, uncooked
- 1/2 cup whole almonds
- 1/4 cup pumpkin seeds
- 1/2 cup dried cranberries
For the Wet Binder
- 1/2 cup honey
- 1/2 cup peanut butter
- 1/8 teaspoon pink salt
For the Topping
- 4 ounces dark chocolate, melted
- 1/4 teaspoon fleur de sel
Instructions
- 1
In a large mixing bowl, combine the rolled oats, whole almonds, pumpkin seeds, and dried cranberries. Set aside.
⏱️ 3 min
- 2
In a small saucepan, heat the honey over medium heat until it begins to bubble. Continue to cook, stirring occasionally, for 1 minute.
⏱️ 3 min
- 3
Remove the saucepan from the heat. Stir in the peanut butter and pink salt until the mixture is smooth and well combined.
⏱️ 2 min
- 4
Pour the warm honey-peanut butter mixture over the dry ingredients in the large bowl. Mix thoroughly with a sturdy spatula until all the dry components are evenly coated and a cohesive, sticky mixture forms.
⏱️ 5 min
- 5
Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars later. Transfer the granola bar mixture into the prepared pan. Press the mixture down very firmly and evenly across the pan using the back of a spoon or a spatula to create a compact layer.
⏱️ 7 min
- 6
Drizzle the melted dark chocolate generously over the pressed granola bar mixture. Immediately sprinkle the fleur de sel evenly over the chocolate.
⏱️ 2 min
- 7
Place the pan in the freezer for 1 hour to allow the bars to set completely.
⏱️ 60 min
- 8
Once firm, remove the block from the pan using the parchment paper overhang. Place it on a cutting board and slice it into individual rectangular bars.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
No-Bake Granola Bars
Ingredients
For the Dry Base
- 2 cups rolled oats, uncooked
- 1/2 cup whole almonds
- 1/4 cup pumpkin seeds
- 1/2 cup dried cranberries
For the Wet Binder
- 1/2 cup honey
- 1/2 cup peanut butter
- 1/8 teaspoon pink salt
For the Topping
- 4 ounces dark chocolate, melted
- 1/4 teaspoon fleur de sel
Instructions
- 1
In a large mixing bowl, combine the rolled oats, whole almonds, pumpkin seeds, and dried cranberries. Set aside.
⏱️ 3 min - 2
In a small saucepan, heat the honey over medium heat until it begins to bubble. Continue to cook, stirring occasionally, for 1 minute.
⏱️ 3 min - 3
Remove the saucepan from the heat. Stir in the peanut butter and pink salt until the mixture is smooth and well combined.
⏱️ 2 min - 4
Pour the warm honey-peanut butter mixture over the dry ingredients in the large bowl. Mix thoroughly with a sturdy spatula until all the dry components are evenly coated and a cohesive, sticky mixture forms.
⏱️ 5 min - 5
Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars later. Transfer the granola bar mixture into the prepared pan. Press the mixture down very firmly and evenly across the pan using the back of a spoon or a spatula to create a compact layer.
⏱️ 7 min - 6
Drizzle the melted dark chocolate generously over the pressed granola bar mixture. Immediately sprinkle the fleur de sel evenly over the chocolate.
⏱️ 2 min - 7
Place the pan in the freezer for 1 hour to allow the bars to set completely.
⏱️ 60 min - 8
Once firm, remove the block from the pan using the parchment paper overhang. Place it on a cutting board and slice it into individual rectangular bars.
⏱️ 3 min