I have a good recipe for no-bake Peanut Butter Oat Bars, but I also wanted a peanut-free crunchy version. My sister is allergic to peanuts, so I'm usually trying out recipes with a peanut substitute. Beware adding chocolate chips to this granola bar, as they will melt when baked. These bars also crumble really nicely to make a granola for yogurt, acai bowls, or snacking!
Ingredients:
1 1/2 cups old fashioned rolled oats
1 cup walnuts, chopped
1/2 cup almonds, sliced or chopped
2/3 cup shredded unsweetened coconut
1/2 cup honey
3 tablespoons packed brown sugar
2 tablespoons unsalted butter
1 1/2 teaspoons vanilla
1/4 teaspoon salt
1 cup Rice Krispies cereal
3/4 cup dried fruit, diced (I used cranberries and apricots)
Preparation:
1. Preheat the oven to 350 degrees. Line a baking sheet with foil.
2. Spread the oats, walnuts, and almonds on the prepared baking sheet. Make sure the oven is fully preheated prior to toasting nuts. Toast for 7 minutes. Add coconut and mix in with a spatula. Return to the oven and toast for 4-5 more minutes. The coconut will brown but be careful it is not burning.
3. While the nuts are toasting, mix honey, brown sugar, butter, vanilla, and salt in a small sauce pan over medium heat. Whisk together and bring to a boil, then turn off heat and set aside.
4. Remove oat mixture from oven and reduce temperature to 300 degrees. Keep the foil - you'll use it to line the baking dish.
5. In a large bowl, mix the oat mixture, honey sauce, Rice Krispies, and dried fruit.
6. Use the reserved foil to line a 9x13 glass or tin baking dish. Spray the foil with non-stick cooking spray.
7. Spread the granola bar mixture out into the prepared baking dish and spread evenly, patting down with a spatula. Make sure you really pack these down so the mixture sticks together.
8. After oven temperature has been reduced to 300 degrees, bake granola bars until lightly golden, about 20 to 23 minutes. Remove from the oven and cool completely, 1-2 hours. Use the foil overhang to transfer the bars to a cutting board, then use a large, sharp knife to cut into rectangles. Store the bars in a single layer in an airtight container, or wrap the bars individually in aluminum foil or plastic wrap, for up to a week at room temperature.
Source: Once Upon a Chef
Ingredients:
1 1/2 cups old fashioned rolled oats
1 cup walnuts, chopped
1/2 cup almonds, sliced or chopped
2/3 cup shredded unsweetened coconut
1/2 cup honey
3 tablespoons packed brown sugar
2 tablespoons unsalted butter
1 1/2 teaspoons vanilla
1/4 teaspoon salt
1 cup Rice Krispies cereal
3/4 cup dried fruit, diced (I used cranberries and apricots)
Preparation:
1. Preheat the oven to 350 degrees. Line a baking sheet with foil.
2. Spread the oats, walnuts, and almonds on the prepared baking sheet. Make sure the oven is fully preheated prior to toasting nuts. Toast for 7 minutes. Add coconut and mix in with a spatula. Return to the oven and toast for 4-5 more minutes. The coconut will brown but be careful it is not burning.
3. While the nuts are toasting, mix honey, brown sugar, butter, vanilla, and salt in a small sauce pan over medium heat. Whisk together and bring to a boil, then turn off heat and set aside.
4. Remove oat mixture from oven and reduce temperature to 300 degrees. Keep the foil - you'll use it to line the baking dish.
5. In a large bowl, mix the oat mixture, honey sauce, Rice Krispies, and dried fruit.
6. Use the reserved foil to line a 9x13 glass or tin baking dish. Spray the foil with non-stick cooking spray.
7. Spread the granola bar mixture out into the prepared baking dish and spread evenly, patting down with a spatula. Make sure you really pack these down so the mixture sticks together.
8. After oven temperature has been reduced to 300 degrees, bake granola bars until lightly golden, about 20 to 23 minutes. Remove from the oven and cool completely, 1-2 hours. Use the foil overhang to transfer the bars to a cutting board, then use a large, sharp knife to cut into rectangles. Store the bars in a single layer in an airtight container, or wrap the bars individually in aluminum foil or plastic wrap, for up to a week at room temperature.
Source: Once Upon a Chef