BREAKFAST RECIPES

No-Bake Granola Bars

Updated

Chewy no bake granola bars made with toasted oats, nuts, coconut and raisins bound in a buttery honey, brown sugar and molasses syrup with a touch of cinnamon. Ready to slice after 30 minutes in the fridge.

Prep
10 min
Cook
10 min
Total
50 min
Yield
16 bars
Illustration of No-Bake Granola Bars

These chewy bars from the KitchenSimplicity archive need only a skillet, a small saucepan and a pan to press them in. Toasting the oats, nuts and coconut first gives them a deep, nutty flavor, while molasses and cinnamon in the syrup make them taste more like a homemade cookie than a store-bought bar.

Because nothing goes in the oven, there is no guessing whether the bars are under- or overbaked, which makes this a great recipe to cook with kids. Children can measure, stir and press the mixture into the pan while an adult handles the hot syrup. Wrap the bars individually and you have grab-and-go breakfasts and lunch-box snacks for the week.

Tips

  • Store the bars in an airtight container at room temperature for up to 1 week, or freeze individually wrapped bars for up to 3 months.
  • Pressing hard is the key to bars that hold together; if the slab still feels loose after chilling, give it another 15 minutes in the fridge before cutting.
  • Swap the raisins for dried cranberries, chopped apricots or mini chocolate chips (stir chips in only after the mixture has cooled so they do not melt).
  • For gluten-free bars, use oats that are certified gluten-free.

No-Bake Granola Bars

Prep
10 min
Cook
10 min
Total
50 min
Yield
16 bars

Ingredients

  • 2 1/2 cups (225 g) old-fashioned rolled oats
  • 1 1/2 cups (170 g) chopped nuts, such as walnuts and pecans
  • 1/4 cup (20 g) shredded coconut
  • 1/2 cup (75 g) raisins
  • 6 tablespoons (85 g) salted butter
  • 1 cup (200 g) packed brown sugar
  • 6 tablespoons (125 g) honey
  • 2 tablespoons (40 g) molasses
  • 1 1/2 teaspoons ground cinnamon

Steps

  1. Line a 7 x 11-inch baking dish with parchment paper or plastic wrap, leaving some overhang on the long sides so you can lift the bars out later.
  2. Put the oats, nuts and coconut in a large dry skillet over medium-high heat. Cook for 4 to 6 minutes, stirring often so nothing scorches, until the mixture smells toasty and the coconut is lightly golden. Tip it into a large bowl and stir in the raisins.
  3. In a small saucepan, combine the butter, brown sugar, honey, molasses and cinnamon. Warm over medium heat, stirring now and then, until the butter melts and the mixture comes to a full boil. Let it bubble for 1 minute, then take the pan off the heat.
  4. Pour the hot syrup over the oat mixture and stir with a sturdy spatula until every bit is coated. Let it stand for a few minutes, just until it is cool enough to touch.
  5. Spoon the mixture into the lined dish and press it down firmly and evenly; a flat-bottomed measuring cup or a second sheet of parchment helps pack it tight.
  6. Refrigerate for 30 minutes, until firm. Lift the slab out by the overhang, peel away the lining and cut it in half lengthwise, then cut each half crosswise into 8 bars.
  7. Wrap the bars individually in parchment or plastic wrap if you like, and keep them covered at room temperature.

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