Oats and Honey ‘Granola’ Snack Bars

Granola bars are not my favorite food item in the world. Before I knew anything about food science  and manufacturing I think the syrup-like taste and sticky feeling alone disturbed me. Quick snack foods like these have their perks. Granola bars in high-school were like Gatorade, just a quick way to add calories and my dad insisted I take one before runs, practice or just the beach. Trail-mix was my other option. Throughout college I can remember occasionally choosing a granola with light sugars and additives and mixing this in with yogurt. I later made my own granola after just being displeased with all of the above options. So, here I am again… making granola bars since I’m a student again I guess!

First, you’ll want to make sure you get all of these ingredients in bulk. Because (I’ll warn you) once you make these granola bars you’ll want to continue making them again and again!

Two steps in this recipe shouldn’t be overlooked. Normally, I’d say do whatever you heart desires BUT I want you to be as pleased as I was on my first try making these. For one, heating the sticky peanut butter and honey will save you a load of hassle and time when spreading the ingredients into the dish. Second, and most importantly… toast the oats! These granola bars are technically no bake, so I suggest finding the extra 10 minutes to do this. Toasty oats are a nice component of flavor and as you can see, oats are a major ingredient in this recipe.

These will harden well in the refrigerator but I stuck them in the freezer after 15 minutes so I could get a clean cut.

As you can see, perfectly imperfect cutting actually took place.

These bars take no time at all, and came out slightly sweet, NOT sticky, and best of all I know exactly what’s in them. I’ve crumbled them onto my mid-morning yogurt or scarfed them down before working the night. These Oats and Honey Granola Bars are fairly universal and modifiable.

Oats and Honey 'Granola' Snacks Bars
Print Recipe
Thick rolled oats, crumbled almonds and walnuts combined with peanut butter and raw honey make for a quick no-bake granola bar. These satisfy the crunch and sweet tooth without the additives!
Servings Prep Time
8 bars or squares 10-15 minutes
Cook Time
0
Servings Prep Time
8 bars or squares 10-15 minutes
Cook Time
0
Oats and Honey 'Granola' Snacks Bars
Print Recipe
Thick rolled oats, crumbled almonds and walnuts combined with peanut butter and raw honey make for a quick no-bake granola bar. These satisfy the crunch and sweet tooth without the additives!
Servings Prep Time
8 bars or squares 10-15 minutes
Cook Time
0
Servings Prep Time
8 bars or squares 10-15 minutes
Cook Time
0
Ingredients
  • 1 and 1/2 cup Oats, old-fashioned
  • 1/4 cup Honey- PLUS 1 tbsp
  • 1/4 cup Peanut butter, creamy or crunchy, natural/freshly ground *Peanut butter with hydrogenated oils will not work as well because it may harden too soon
  • 1/4 cup Walnut halves, crumbled
  • 1/4 cup Almonds, whole, chopped
  • 2 teaspoons Cinnamon, ground
  • 1 tablespoon Flaxseed, ground or meal
Servings: bars or squares
Instructions
  1. Preheat oven to 350 degrees Farenheit. Heat honey and peanut butter (in microwave it takes only about 30 seconds). Line a 8 x 9 (any size works) glass casserole dish with parchment paper.
  2. Lay oatmeal on parchment paper and bake for 10-12 minutes. Save the parchment paper! Crumble the nuts as needed. (Place whole nuts in a ziploc bag and pound with a metal spoon, etc.) This is where you can substitute other ingredients like dried fruit or chocolate.
  3. In a large bowl combine oats with all remaining ingredients and stir until combine. Lay in dish. Press the top with clean hands to combine. Place in freezer or fridge to harden. Once removed use a pizza cutter or large chef knife to get a clean cut --cut into 8 pieces or bars!
Recipe Notes

Nutrition Information per serving (1/8th of batch)

Calories 199 | Fat 9 g | Carbohydrates 25.9 g | Fiber 3.7 g | Protein 5 g

Additionally, other requested nutritional information: Sugars 11 g,  and Sodium 95.5 mg- per serving.

  • Use additional parchment paper to separate bars in bags
  • Store in freezer for 6 months or fridge for 7 days or longer.
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Oatmeal Banana Snack Squares [Whole Wheat] {Vegan}

I think we all love a nice and easy baking recipe, with minimal EVERYTHING. Maybe something simple with oatmeal, bananas, and other great nutrients dense ingredients that you may already have on hand. These squares were perfect for a a quick snack or my favorite… topped on greek yogurt in the evening. Snack on 2 squares for a granola or cliff bar substitute! You can even add chocolate chips and drizzle them with almond butter to make them a dessert kids are even sure to love too.

To keep it vegan: you can use either 1 egg or 1 tablespoon of flaxseed meal. If you use the flaxseed method: In a small bowl, add 1 tablespoon of flaxseed meal + 3 tablespoon of water, and place it in the fridge for about 10 minutes or until it forms a gel-like structure. Add it into the batter as explained in the recipe below.

OatmealBananaBreakfastPan

 


To make it a treat! I would mix in the chocolate chips in the batter before baking and top with melted almond or peanut butter for a treat. [Not pictured]ChocolateandAlmondButter


Portioning into squares is completely optional.. I know bars may work best too!

OatmealBananaBreakfastSquareClose

Oatmeal Banana Snack Squares [Whole Wheat] {Vegan}
Print Recipe
Easy to assemble breakfast squares, made with just a bit of sweetness in order for anytime of the day. Baked just right so you can enjoy it as a yogurt topping or by itself. Try these with dark chocolate chips or almond butter drizzle and you have a dessert...with benefits!
Servings Prep Time
16 squares 10 minutes
Cook Time
20 minutes
Servings Prep Time
16 squares 10 minutes
Cook Time
20 minutes
Oatmeal Banana Snack Squares [Whole Wheat] {Vegan}
Print Recipe
Easy to assemble breakfast squares, made with just a bit of sweetness in order for anytime of the day. Baked just right so you can enjoy it as a yogurt topping or by itself. Try these with dark chocolate chips or almond butter drizzle and you have a dessert...with benefits!
Servings Prep Time
16 squares 10 minutes
Cook Time
20 minutes
Servings Prep Time
16 squares 10 minutes
Cook Time
20 minutes
Ingredients
  • 1/2 cup banana mashed / 2 small
  • 1/4 cup coconut oil Unrefined, virgin
  • 3 tbsp Maple syrup 100% pure
  • 1 tbsp Flaxseed meal meal + 3 tbsp water (*Or 1 Egg)
  • 1 tsp vanilla extract
  • 1 tsp Cinnamon, ground
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup sifted whole wheat flour King Arthur's 100% Whole Wheat Flour
  • 1 cup Oats
  • 1/4 cup Dark chocolate chips Mini morsels (*Optional)
Servings: squares
Instructions
  1. Prepare flax egg now or just remove regular egg out of refrigerator now.
  2. Preheat oven to 350 degrees. Line a 8x8 or 9x9 baking pan with parchment paper.
  3. Melt 1/4 coconut oil for about 30 seconds in microwave safe container. Mash banana and place in large mixing bowl.
  4. Large mixing bowl: Add oil and maple syrup to banana and mix until combine. Next, whisk flax (or egg), vanilla, salt, and baking powder until combined.
  5. Slowly add in oats and sifted whole wheat flour. Switch to a mixing spoon. Poor batter into lined or greased pan. Batter will be lumpy and thick .
  6. Bake for about 22 minutes or until edges are brown and toothpick comes out dry. Allow to cool in pan for about 10 minutes, transfer to cooling rack.
  7. Cut in 16 squares or bars if you'd like!
Recipe Notes

Nutrition per serving (per 1 square 1/16th):

  • Calories 80 / Fat 3.9 g / Carbohydrates 10.2 g / Fiber 1.3 g / Protein 1.4 g
    • no chocolate or nut butter is included in nutrition information 
  • Storage: Store these in the refrigerator for up to 7 days. They keep well when frozen.
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