Homemade and healthy no bake peanut butter granola bars will be your new favourite snack. These chewy granola bars are packed with wholesome ingredients like peanut butter, flax seeds, almonds and chocolate chips. Easy and no bake granola bars are flavoured with crunchy peanut butter and sweetened with honey...!! Perfect after school snack for the kids or healthy snack for you. I know they are healthy and that's why I am giving them to my daughter as she was not well from last few days and I need some healthy and balanced snack for her. I am always looking for ways to satisfy her sweet tooth with something that actually has some nutritional value. I have all ingredients on hand and I can mix in my favourite extras.I like to store them in the refrigerator, they are of the soft, chewy variety and best kept in fridge. I have added dried cranberries, black raisins and handful of chocolate chips. But you can substitute these with whatever seeds and dried fruits you have. It has been so handy to have these in the fridge to grab for a quick snack when needed.
INGREDIENTS:
½ Cup Oats
½ Cup Dates, pitted
½ Cup Dry Anjeer, chopped finely
¼ Cup Almonds
¼ Cup Cashews
¼ Cup Walnuts
¼ Cup Black Raisins
¼ Cup Dried Cranberries
3 tablespoon Flax Seeds
¼ Cup Choco-chips
½ Cup Peanut Butter
¼ Cup Honey
2 tablespoon Butter
METHOD:
STEP 1 – Dry roast oats, almonds and flax seeds separately and keep aside.
STEP 2 – Chop dates, anjeer, black raisins and dried cranberries finely. Roughly chop dry nuts and keep aisde.
Add oats, dry fruits, flax seeds, chopped nuts, dates and anjeer in a mixing bowl.
STEP 3 – Now heat a pan with butter. When it melts, add peanut butter and honey and mix well.
STEP 4 – Whisk it until smooth. Switch off the flame and let it come to room temperature.
STEP 5 – Line a 8 inch baking tray with a parchment/ butter paper and set aside.
STEP 6 – Add nuts and oats mixture to butter mixture and give a nice stir. Mix everything very well.
STEP 7 – Pour ¾ th of the choco-chips in this mixture and again mix it with a spatula.
Mix until well combined.
STEP 8 – Pour this mixture into the prepared baking tray. Press firmly with
a back of spatula to form an even layer.
STEP 9 – Then sprinkle reserved choco-chips on the top and press them well with a back of spoon.
STEP 10 – Cover it with a plastic wrap and place in the refrigerator to chill for about 1-2 hours.
STEP 11 – Remove the tray from fridge, gently and carefully remove from the pan using the edges of the parchment paper and transfer to a cutting board.
STEP 12 – Using a sharp knife, cut into equal bars.
Wrap each bar separately
in to a butter paper and store in an air tight container for further use.
Have it with breakfast or you can pack them in kids lunch box for their short break recess.
NOTES: *Store in an air-tight container or zip-lock bag at room temperature for upto 3 days. In refrigerator it will stay up to 10-12 days.
INGREDIENTS:
½ Cup Oats
½ Cup Dates, pitted
½ Cup Dry Anjeer, chopped finely
¼ Cup Almonds
¼ Cup Cashews
¼ Cup Walnuts
¼ Cup Black Raisins
¼ Cup Dried Cranberries
3 tablespoon Flax Seeds
¼ Cup Choco-chips
½ Cup Peanut Butter
¼ Cup Honey
2 tablespoon Butter
METHOD:
STEP 1 – Dry roast oats, almonds and flax seeds separately and keep aside.
STEP 2 – Chop dates, anjeer, black raisins and dried cranberries finely. Roughly chop dry nuts and keep aisde.
Add oats, dry fruits, flax seeds, chopped nuts, dates and anjeer in a mixing bowl.
STEP 3 – Now heat a pan with butter. When it melts, add peanut butter and honey and mix well.
STEP 4 – Whisk it until smooth. Switch off the flame and let it come to room temperature.
STEP 5 – Line a 8 inch baking tray with a parchment/ butter paper and set aside.
STEP 6 – Add nuts and oats mixture to butter mixture and give a nice stir. Mix everything very well.
STEP 7 – Pour ¾ th of the choco-chips in this mixture and again mix it with a spatula.
Mix until well combined.
STEP 9 – Then sprinkle reserved choco-chips on the top and press them well with a back of spoon.
STEP 10 – Cover it with a plastic wrap and place in the refrigerator to chill for about 1-2 hours.
STEP 11 – Remove the tray from fridge, gently and carefully remove from the pan using the edges of the parchment paper and transfer to a cutting board.
STEP 12 – Using a sharp knife, cut into equal bars.
Have it with breakfast or you can pack them in kids lunch box for their short break recess.
NOTES: *Store in an air-tight container or zip-lock bag at room temperature for upto 3 days. In refrigerator it will stay up to 10-12 days.
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