Go Back
–+ servings
A closeup shot of a pan of No-Bake Granola Bars with peanut butter and chocolate.
Print Recipe
5 from 1 vote

No-Bake Granola Bars

These easy No-Bake Granola Bars, made with peanut butter and chocolate chips, are super addicting! The best part? They contain no weird ingredients so you can feel good about eating them.
Prep Time8 minutes
Chilling Time1 hour 30 minutes
Total Time1 hour 38 minutes
Course: Snacks
Cuisine: American
Servings: 12 bars
Calories: 306kcal
Author: Shani W.

Equipment

  • Large Mixing Bowl
  • Saucepot
  • Silicone Spatula
  • Parchment Paper
  • 9x9 Metal Baking Pan
  • Chef's Knife
  • Small Mixing Bowl
  • Sheet Pan
  • Pastry Bag

Ingredients
  

Granola Bars

  • 2 cups quick oats
  • 1 ½ cups crispy rice cereal
  • ⅓ cup brown sugar
  • ¼ cup pure maple syrup
  • ¼ cup smooth peanut butter
  • ¼ cup coconut oil
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • ⅔ cup mini chocolate chips frozen
  • ⅓ cup unsweetened shredded coconut

Chocolate Dip and Drizzle

  • ¾ cup mini chocolate chips
  • 1 tablespoon coconut oil

Instructions

  • Before starting this recipe - make sure you freeze the ⅔ cup of mini chocolate chips.
    This helps to prevent them from melting while mixing into the warm oats!
  • Line a 9x9 brownie pan with parchment paper.
  • In a large bowl, mix together the oats and cereal. Set aside.
  • Add the brown sugar, maple syrup, peanut butter, coconut oil, vanilla extract, and salt to a saucepan.
  • Melt this mixture on low heat, stirring constantly, until it's silky smooth.
    It will begin gently bubbling; this is okay.
  • Pour the warmed sauce over your oats and cereal. Stir well until the mixture is moist.
  • Time to work fast!
    Stir in the frozen chocolate chips and shredded coconut.
  • Pour the granola mix into the lined brownie pan, and press it into an even layer using another sheet of parchment paper so your hands don't stick.
  • Refrigerate for at least 45 minutes. The bar will be solid.
  • Lift the parchment paper and granola block out of the pan, then carefully cut the block into 12 even rectangular pieces.
    See recipe notes for tips and tricks on how to cut without breaking too many bars!
  • Pop the cut bars back into the fridge to set (if needed), while you melt the remaining chocolate chips and coconut oil together in a microwave.
    Use 20-second intervals so you don't burn the chocolate. Stir after each time.
  • Dip the bottom of each bar into the chocolate and place on a parchment-lined sheet tray.
  • Add the remaining melted chocolate to a pastry bag or plastic storage bag, snip the corner, and drizzle onto the tops of the bars.
  • Set the finished granola bars into the fridge once more to fully set.
  • Store them in the refrigerator in a sealed container. Enjoy!

Notes

To help prevent your granola bars from shredding apart while cutting - avoid using a sawing motion with your knife. 
Instead, use a sharp knife and make small, decisive cuts all the way down the bar.
 
Storage Instructions:
Store in the refrigerator in a sealed container or airtight bag for up to 2 weeks.

Nutrition

Calories: 306kcal | Carbohydrates: 38g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 138mg | Potassium: 120mg | Fiber: 3g | Sugar: 24g | Vitamin A: 48IU | Vitamin C: 0.2mg | Calcium: 47mg | Iron: 1mg