I opened up my kitchen baking cupboard the other day and was met with a pile of packets falling on my head. That seemed like a pretty clear sign that it was high time I had a bit of a clearout and used up a few half empty packets of ingredients that had been in there too long. These chewy, no-bake peanut butter granola bars were my attempt to finish off a random selection of odds and ends of nuts, seeds, cereal and dried fruit.
For that reason I have been a little vague with the ingredients in the recipe, as long as you keep the quantities the same you can vary the ingredients to suit. I used a mixture of pumpkin, sunflower and chia seeds and some raisins, chopped dates and chopped dried mango - substitute these with whatever seeds and dried fruits you happen to have and the flaked almonds can be swapped for chopped nuts of any variety.
The bars are bound together with a delicious mixture of peanut butter, honey and brown rice syrup (or you can use golden syrup instead though they will be sweeter); they are of the soft, chewy variety and are best kept in the fridge, particularly if it is warm out. They are really quick and easy to make (though do need time to chill before being sliced) and keep well in the fridge. I've been incredibly busy the last few days and it has been so handy to have these in the fridge to grab for a quick snack when needed.
Chewy, No-Bake Peanut Butter Granola Bars
- 50 g (1 ¾ cups) wholegrain puffed rice cereal
- 250 g (2 ½ cups) fine porridge oats
- 80 g (½ cup) mixed seeds (I used pumpkin, sunflower and chia)
- 100 g (1 cup) flaked almonds
- 200 g (1 ½ cups) mixed dried fruit, chopped if large (I used raisins, chopped dates and chopped dried mango)
- 250 g (1 cup) smooth peanut butter
- 155 g (½ cup) honey
- 110 g (⅓ cup) brown rice syrup or golden syrup
- ¼ tsp salt
- Line a 25cm square tin with baking parchment.
- Place the puffed rice cereal, oats, seeds, flaked almonds and dried fruit in a large bowl and mix to combine.
- Place the peanut butter, honey, brown rice or golden syrup and salt in a pan. Heat gently while stirring until it is melted and smooth and just starting to bubble.
- Pour the mixture into the oat mix and stir well to combine, there should be no dry patches. This is a little tricky and I found the easiest way to mix it well was to get your hands in there and mix it by hand.
- Tip the mix into the prepared tin and spread level. Use your hands or the base of a glass to really pack it down firmly, you want it to be really packed down or your bars will crumble.
- Place the tin in the fridge for at least a couple of hours then lift the slab out using the baking parchment and use a very sharp serrated knife to cut it into 16 bars. Wrap each bar in clingfilm and store in the fridge.