by Philly | 4:09 am

No Bake Granola Bars

Healthy, no bake granola bars with just 5 ingredients and a sweet, crunchy texture. Peanut butter and honey complement each other perfectly in this ideal portable breakfast or snack.
Recipe type: Breakfast, Snack
Cuisine: Gluten Free
Serves: 10 bars
  • 1 heaping cup packed (~220 g) dates, pitted (deglet nour or medjool)*
  • 1/4 cup (84 g) maple syrup, agave nectar, or honey if not vegan
  • 1/4 cup (64 g) creamy salted natural peanut butter or almond butter
  • 1 cup (112 g) roasted unsalted almonds*, loosely chopped
  • 1 1/2 cups (135 g) rolled oats (gluten free for GF eaters)
  • optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.
  1. Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency. (Mine rolled into a ball.)
  2. Optional step: Toast your oats (and almonds if raw) in a 350 degree F (176 C) oven for 10-15 minutes or until slightly golden brown. Otherwise, leave them raw – I prefer the toasted flavor.
  3. Place oats, almonds and dates in a large mixing bowl – set aside.
  4. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
  5. Once thoroughly mixed, transfer to an 8×8-inch baking dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.)
  6. Press down firmly until uniformly flattened – I use something flat, like a drinking glass, to press down and really pack the bars, which helps them hold together better.
  7. Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 15-20 minutes.
  8. Remove bars from pan and chop into 10 even bars (or 9 squares). Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.
*Although not ideal, if your dates don’t feel sticky and moist, you can soak them in water for 10 minutes then drain before processing. This will help them blend better and hold the bars together better. But ideally, you can find fresh, sticky moist dates.
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by Philly | 4:01 am

Homemade Peanut Butter Kind Bars

After my Homemade Clif Bars were such a hit, I asked all of you which bar you would like to see next.  The answers were all asking for KIND bars.  I had never even tried one, so I went to the store and got one to dissect.  The first flavor I attempted was Peanut Butter Chocolate.  I have plans for more homemade KIND bars in the future.


These, like my Clean Eating Samoas,  are kind of involved, but I think they turned out pretty good!  I used my Sweet Peanut Butter Spread as inspiration for the ingredient that binds this bar together.  So here is the recipe.  I got about 10 bars out of the recipe, but mine are quite thick.

    • 2 cups mixed nuts chopped (I bought mine out of the bulk bin)
    • 2 cups brown rice cereal (I used Nature’s Path)
    • 12 medjool dates pitted
    • 1/2 cup natural peanut butter
    • 3/4 cup water
For the chocolate coating:
  • 1 cup chocolate chips (I used Enjoy Life Chips )
  • 1/3 cup milk (I used hemp milk)


    1. Preheat oven to 325.
    2. In a large bowl , mix the nuts and cereal.
    3. In the food processor , pulse the dates and water until a thin paste forms.
    4. Add in the peanut butter. If you store your peanut butter in the fridge, pull it out a few hours ahead of time so it will be soft.
    5. Once all those are combined well, add it to the nuts and cereal.
    6. Mix well until everything is combined.
    7. I used an 8×8 baking dish, but I would suggest using a slightly bigger one because my bars came out a bit on the thick side.
    8. Line your pan with parchment paper leaving enough room for some paper to come out the sides so it’s easy to pull the bars out after baking.
    9. Press batter into the pan so it is coated evenly and then press down hard with the spatula. The batter will be very sticky.
    10. Bake for about 20-30 minutes.
    11. Let the bars cool before pulling them out of the pan.
    12. Once cooled and out, slice into bars, spread out and bake for another 18 minutes.  I cut my bars easily with a pizza cutter .
For the chocolate coating:
  1. Using a double boiler, melt the chips and milk together.
  2. Once a smooth and runny consistency is reached, drizzle over the bars and place in the fridge to set.
  3. I had some chocolate left over, so if you want, you can dip the bottom of each bar in to coat as well.  That way, they will be a bit more like the real bars.  Hope you enjoy these.

This recipe is from My Whole Food Life.


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