Snacks

No-Bake Granola Bars, The Perfect Treat for Summer.

With the weather being still so hot here in Southern Alberta, 25 – 35 degrees C (77 – 95 degrees F), the last thing I want to do is turn on the oven. I have been looking for things that either don’t need to be baked or popsicle recipes.

Honestly, you can only eat so many popsicles until you’re not feeling well. Like I said last week, I don’t want to complain about the heat because in four months it will be Christmas and I will be wishing for these hot temperatures.

This is one of the healthiest recipes I have, and it’s not overly healthy, but tasty nonetheless.

I hope where ever you are that you are still enjoying the summer and I hope you enjoy these no-bake granola bars!

Ingredients

2 1/2 cups old-fashioned rolled oats

1/2 cup shredded coconut

1/3 cup honey

1/4 cup room temperature butter, if cold cut into pieces

1/4 cup lightly packed brown sugar

1/2 teaspoon vanilla extract

1/4 teaspoon kosher salt

1/2 cup dried cranberries, coarsely chopped

1/4 cup plus 2 tablespoons mini chocolate chips

Directions

Line the bottom and sides of an 8-inch or 9-inch square pan with parchment paper or aluminum foil. Then lightly oil or spray with cooking spray.

In a medium bowl add oats, coconut, 1/4 cup chocolate chips and cranberries. Set aside

Combine butter, honey, brown sugar, vanilla extract, and salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and the sugar completely dissolves.

Pour butter mixture into a bowl with oats, coconut, chocolate chips, and cranberries. Mix well. The chocolate chips will most likely melt a little. This is fine, they help to hold the bars together.

Transfer the oat mixture to the lined pan and use a rubber spatula or damp fingertips to firmly press the mixture into the pan. Press quite hard here, this way the bars will stay together once cooled and cut.

Scatter the remaining 2 tablespoons of chocolate chips over the pressed granola mixture then use a rubber spatula to gently press them into the top. Cover then refrigerate for at least 2 hours. Remove granola mixture from the pan then peel away parchment paper or aluminum foil. Cut into 12 bars.

Store bars in an airtight container for up to one week. For the softest bars, keep them at room temperature. For slightly harder bars, store in the fridge.

No-Bake Granola Bars, The Perfect Treat for Summer

Course Dessert
Cuisine American
Keyword chocolate chips, coocnut, cranberry, easy and delicious, granola bars, no-bake, oatmeal
Prep Time 10 minutes
Cook Time 10 minutes

Ingredients

  • 2 1/2 cups old-fashioned rolled oats
  • 1/2 cup shredded coconut
  • 1/3 cup honey
  • 1/4 cup butter room temperature, if cold cut into cubes
  • 1/4 cup brown sugar lightly packed
  • 4/2 tsp vanilla
  • 1/4 tsp salt
  • 1/2 cup dried cranberries
  • 1/4 cup chocolate chips + 2 tbsp for topping

Instructions

  • Line the bottom and sides of an 8-inch or 9-inch square pan with parchment paper or aluminum foil. Then lightly oil or spray with cooking spray.
  • In a medium bowl add oats, coconut, 1/4 cup chocolate chips and cranberries. Set aside
  • Combine butter, honey, brown sugar, vanilla extract, and salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and the sugar completely dissolves.
  • Pour butter mixture into a bowl with oats, coconut, chocolate chips, and cranberries. Mix well. The chocolate chips will most likely melt a little. This is fine, they help to hold the bars together.
  • Transfer the oat mixture to the lined pan and use a rubber spatula or damp fingertips to firmly press the mixture into the pan. Press quite hard here, this way the bars will stay together once cooled and cut.
  • Scatter the remaining 2 tablespoons of chocolate chips over the pressed granola mixture then use a rubber spatula to gently press them into the top. Cover then refrigerate for at least 2 hours. Remove granola mixture from the pan then peel away parchment paper or aluminum foil. Cut into 12 bars.
  • Store bars in an airtight container for up to one week. For the softest bars, keep them at room temperature. For slightly harder bars, store in the fridge.

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