These No-Bake Crunchy Oat Bars are light, airy and crunchy, and make a fantastic breakfast bar or healthy snack to get you through that morning or mid-day slump. Forget those store-bought granola bars, and make your own version at home!
Jump to:
Why You'll Love This Recipe
If you know me, you'll know I love these no-bake oat bars because of their simplicity, nutrition and delicious taste. So I decided to try out a version that's lighter and crunchier than the typical dense bars I make. Why do I love these bars so much?
- Wholesome and nutritious - crafted with nutrient-packed whole foods, these homemade granola bars outshine their store-bought counterparts, which are often filled with refined sugars and artificial additives.
- Easily customizable - get creative by mixing in your favourite ingredients for some unique flavours and textures. The recipe is fully customizable to your preferences, and whatever you have at home!
- Dietary flexibility - whether you follow a vegan, nut-free, or gluten-free diet, this recipe easily accommodates your needs with simple ingredient swaps.
- Kid-approved - these bars are a huge hit with kids, and their simplicity encourages little ones to join you in making them in the kitchen.
- No baking required - no need to turn on the oven for this one! These bars require no baking, making preparation a breeze and keeping the kitchen cool.
- Irresistible flavour - despite their simplicity, these bars deliver a burst of flavour that may surprise you. Fair warning: they're addictive!
Ingredients
Please see recipe card below for exact quantities.
- Puffed rice cereal - this is the magic ingredient that makes this recipe light, airy and crunchy. I like using brown rice cereal which are made from whole grains with no added sugar, but you can also use Rice Krispie cereal if you like.
- Oats - opt for old-fashioned rolled oats to achieve a chewier texture, although quick oats are also a fine alternative. Avoid steel-cut oats as they aren't ideal for this recipe.
- Seeds - my blend includes pumpkin, sunflower, and chia seeds, but feel free to customize with your favourites!
- Chocolate chips - indulge in some chocolatey goodness with mini chocolate chips. As an added touch, you can also melt some for a chocolate syrup drizzle!
- Salt - enhance the flavours and bring them to life with a sprinkle of salt.
- Honey - while I prefer honey, maple syrup or agave nectar make excellent alternatives for sticky sweetness which also helps bind the ingredients together.
- Natural peanut butter - this is my preferred choice of nut butter, but almond or cashew butter are delicious substitutes. For nut-free options, consider sunflower seed butter for that same creamy consistency.
- Coconut oil - this serves as a great binding agent, ensuring all ingredients stick together while imparting a delightful coconut flavour. You can also use unsalted butter instead (if using salted butter, just exclude the extra salt from the recipe).
- Vanilla extract - just a splash adds a layer of delicious vanilla flavour to elevate the taste profile.
Instructions
STEP 1: Combine dry ingredients in a large mixing bowl, and give it a mix.
STEP 2: Add wet ingredients to the dry ingredients (making sure to melt the coconut oil first). Mix thoroughly until well combined.
STEP 3: Place a sheet of parchment paper into an 8x8 or 9x9 baking tray, covering the bottom and sides. Secure it by clipping the parchment paper edges with binder clips to prevent shifting.
STEP 4: Pour the mixture into the baking tray, then use a spatula to flatten it evenly. Be sure to press it down firmly to remove any air gaps.
STEP 5 (Optional): Prepare a chocolate syrup by melting and mixing together chocolate chips (1.5 tbsp) and coconut oil (½ tsp).
STEP 6 (Optional): Drizzle the chocolate syrup on top of the oats mixture. Chill the oats mixture in the fridge for 2-3 hours.
STEP 7: When it's ready, remove the hardened mixture from the baking tray and place it onto a cutting board.
STEP 8: Slice the chilled mixture into squares or rectangular bars, in your preferred size. I usually cut it into 12 square bars. Enjoy!
Storage
You can keep the bars fresh by storing them in the refrigerator for up to one week or freezing them for up to three months. To maintain their quality, use an airtight container with a sealable lid to prevent freezer burn. I highly recommend Rubbermaid containers, as they have sealable, stackable lids and are freezer-safe, making them perfect for storing these bars and of my other meal prep.
Toasty's Tips
- To create a densely packed bar, make sure to firmly press the mixture into the baking tray, ensuring no air pockets remain. A flat spatula works well, or for extra pressure, lay a strip of parchment paper over the mixture and firmly press down with the base of a mason jar.
- Secure the parchment paper to the edges of the baking tray using binder clips to prevent shifting while pouring and pressing.
- Combine the dry ingredients first before adding the wet ones to ensure even distribution throughout the mixture.
- Enhance the nutritional value by adding your favourite superfoods like chia seeds or flaxseed, or consider adding supplements for an additional boost.
- Gluten-free, vegan, or nut-free? A couple of easy substitutions like subbing gluten-free oats for a GF version, maple syrup for honey to make it vegan, or seed butter for a nut-free alternative. This recipe is so versatile and adaptable to various dietary preferences.
FAQ
I added some mix-ins and now it's too difficult to mix. What should I do?
If the mixture becomes too thick and hard to mix manually, especially if adding extra dry ingredients like protein powder, you may need to adjust the consistency. Simply add a splash of milk, honey, or nut butter. Add small amounts gradually, mixing thoroughly until you reach the desired texture.
Do I really need to refrigerate these before cutting into them? I don't want to wait!
It's important to allow the mixture to chill in the fridge for at least 2-3 hours before slicing. This refrigeration period is where the magic happens, solidifying the mixture and ensuring it binds together perfectly. It's a crucial step, so resist the urge to cut into it too soon!
My peanut butter and honey aren't drippy anymore. What do I do?
Opt for freshly opened nut or seed butter and honey, as they'll have a runny and drippy texture that makes it easy to stir by hand. Just be mindful that nut butters and honey may solidify or crystallize over time, particularly after being opened. If you run into this issue, gently heat them before mixing them with the other ingredients. This will ensure a thinner consistency for smoother mixing.
Other No-Bake Oat Bar Flavours to Try
Check out these other easy and delicious No-Bake Oat Bar recipes:
📖 Recipe
No-Bake Crunchy Oat Bars
Suggested Equipment
Ingredients
Dry ingredients
- 1.5 cups rolled oats
- 1.5 cups puffed rice cereal
- ¼ cup chocolate chips
- 2 tablespoon pumpkin seeds
- 2 tablespoon sunflower seeds
- 1 tablespoon chia seeds
- ¼ teaspoon salt
Wet ingredients
- ½ cup natural peanut butter
- ½ cup honey
- 2 tablespoon coconut oil - melted
- 1 teaspoon vanilla extract
Chocolate syrup (optional)
- 1.5 tablespoon chocolate chips
- ½ teaspoon coconut oil - melted
Instructions
- Combine dry ingredients in a large mixing bowl, and give it a mix.
- Add wet ingredients to the dry ingredients (making sure to melt the coconut oil first). Mix thoroughly until well combined.
- Place a sheet of parchment paper into an 8x8 or 9x9 baking tray, covering the bottom and sides. Secure it by clipping the parchment paper edges with binder clips to prevent shifting.
- Pour the mixture into the baking tray, then use a spatula to flatten it evenly. Be sure to press it down firmly to remove any air gaps.
- (Optional): Prepare a chocolate syrup by melting and mixing together chocolate chips (1.5 tbsp) and coconut oil (½ tsp).
- (Optional): Drizzle the chocolate syrup on top of the oats mixture. Chill the oats mixture in the fridge for 2-3 hours.
- When it's ready, remove the hardened mixture from the baking tray and place it onto a cutting board.
- Slice the chilled mixture into squares or rectangular bars, in your preferred size. I usually cut it into 12 square bars. Enjoy!
Notes
- Video: Watch the step-by-step video tutorial here.
- Storage: You can store this away in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Use an airtight container with a sealable lid for freshness.
- To create a densely packed bar, make sure to firmly press the mixture into the baking tray, ensuring no air pockets remain. A flat spatula works well, or for extra pressure, lay a strip of parchment paper over the mixture and firmly press down with the base of a mason jar.
- Secure the parchment paper to the edges of the baking tray using binder clips to prevent shifting while pouring and pressing.
- Combine the dry ingredients first before adding the wet ones to ensure even distribution throughout the mixture.
- Enhance the nutritional value by adding your favourite superfoods like chia seeds or flaxseed, or consider adding supplements for an additional boost.
- Gluten-free, vegan, or nut-free? A couple of easy substitutions like subbing gluten-free oats for a GF version, maple syrup for honey to make it vegan, or seed butter for a nut-free alternative. This recipe is so versatile and adaptable to various dietary preferences.
STEP-BY-STEP VIDEO
You can find step-by-step video tutorials for all of my recipes on my YouTube Channel. There you'll find many more tips and tricks to help you along!
Nutrition
Note: Nutrition information is automatically calculated, so should only be used as an approximation.
Comments
No Comments