Okay, it’s official. Not only do I have a peanut butter obsession, it seems as though I have a homemade granola bar obsession. Remember when I made these for you last week? Oh, and these the week before that. See, told you. It’s a total obsession.
I think part of the reason why is that I’m in this mode of trying to eliminating processed foods. Granola bars are always such an easy thing to grab and eat for breakfast as you head out the door, or very complimentary to a bagged lunch. When you make your own granola bars, even when you are adding some sugar, I still feel better about it because I know exactly what I am putting in my body. No preservatives and no odd ingredients that I can’t even pronounce–and we study food ingredients in school!
I put together these no-bake granola bars with pretty much anything I had in the house that I thought would go well together. Since I made Peanut Butter Pretzel Granola Bars last week, I still has some puffed wheat cereal left over. Other staples in my house that I usually always have on hand include: ground flaxseed, chocolate chips, oats (old-fashioned and quick), almonds, raisins, and duh–peanut butter! (Except this one time, but we won’t go there again!)
Without further ado…
No-Bake Chewy Granola Bars
- 2 cups quick oats
- 2 cups, puffed wheat cereal
- 1/4 cup ground flaxseed
- 1/2 cup raisins
- 1/2 cup whole raw almonds, chopped
- 1/2 cup chocolate chips
- 1/2 cup honey
- 1/2 cup brown sugar
- 1/2 cup peanut butter, or your favorite nut butter
Lightly grease a 13×9 pan. Set aside.
In a large bowl, combine the oats, cereal, flaxseed, raisins, and chopped almonds.
Next, in a small sauce pan on medium heat, add the honey and brown sugar. Stir and cook until well combined and the sugar is dissolved. Remove from heat. Add your peanut butter and stir until melted and well-incorporated.
Add the liquid mixture to the dry ingredients and mix until well combined. It may be a bit tough to mix, but keep going until well combined. Lastly, add the chocolate chips and stir again.
Add the complete mixture to your lightly greased pan. Using wax paper or parchment paper (to save your hands from getting greasy), firmly press the mixture into the pan equally distributing it. You want to be sure to press firmly so the end result is a bar instead of a granola mixture.
Cool the bars for at least 30 minutes, preferably in the refrigerator. Once cooled, cut into bars, approximately 16. To make it easier to add to lunches or for a grab-and-go breakfast, individually wrap the bars into small ziploc bags.