Easy No Bake Peanut Butter Granola Bars out of the tray with Justin's peanut butter jar on a white background side view

Easy No Bake Peanut Butter Granola Bars

Share on facebook
Share on twitter
Share on pinterest
Share on email

I love creating recipes that don’t require any heat because I can make my kids do it when I get lazy. This Easy No Bake Peanut Butter Granola was made with your kids in mind. I’ve included JUSTIN’S® Chocolate Hazelnut and Almond Butter and JUSTIN’S® Classic Peanut Butter for added sweetness. I’ve also added “easy” and “no bake” in the title so they don’t complain. You can even let them have a piece if you’re feeling extra generous.

 

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

8

Icon of cutting board with knife on top in maroon red

PREP TIME:

50 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

0 minutes

Icon of clock in maroon red lines

TOTAL TIME:

50 minutes

INGREDIENTS

1 cup JUSTIN’S® Classic Peanut Butter
⅓ cup JUSTIN’S® Chocolate Hazelnut and Almond Butter
2 ½ cups Oats
⅓ cup Honey
½ cup + 1 tablespoon Coconut Oil (divided)
1 teaspoon Vanilla
¼ teaspoon Cinnamon

DIRECTIONS

1. In a large bowl, mix the JUSTIN’S® Classic Peanut Butter, honey, ½ cup of coconut oil, vanilla, cinnamon, and oats until well combined.

2. Firmly press the dough into an 8 x 8-inch baking pan and place in the freezer for at least 20 minutes.

3. In the meantime, whisk the JUSTIN’S® Chocolate Hazelnut and Almond Butter and 1 tablespoon melted coconut oil together in a small bowl until smooth.

4. Once the bars have set, remove from the freezer and spread the chocolate hazelnut mixture over the top.

5. Refrigerate for at least 30 minutes, slice into bars and enjoy! Bars will soften at room temp, so we recommend storing them in the fridge until ready to eat!

This Recipe Serves 8

INGREDIENTS

1 cup JUSTIN’S® Classic Peanut Butter
⅓ cup JUSTIN’S® Chocolate Hazelnut and Almond Butter
2 ½ cups Oats
⅓ cup Honey
½ cup + 1 tablespoon Coconut Oil (divided)
1 teaspoon Vanilla
¼ teaspoon Cinnamon

DIRECTIONS

1. In a large bowl, mix the JUSTIN’S® Classic Peanut Butter, honey, ½ cup of coconut oil, vanilla, cinnamon, and oats until well combined.

2. Firmly press the dough into an 8 x 8-inch baking pan and place in the freezer for at least 20 minutes.

3. In the meantime, whisk the JUSTIN’S® Chocolate Hazelnut and Almond Butter and 1 tablespoon melted coconut oil together in a small bowl until smooth.

4. Once the bars have set, remove from the freezer and spread the chocolate hazelnut mixture over the top.

5. Refrigerate for at least 30 minutes, slice into bars and enjoy! Bars will soften at room temp, so we recommend storing them in the fridge until ready to eat!

This Recipe Serves 8

Great Summer Recipes
Gingerbread Almond Butter Pancakes with peanut butter drizzle on a white plate with wooden background with pine tree

Have you ever taken a bite of a gingerbread cookie and thought to yourself, “How do I make this into a pancake?” If you haven’t you don’t have to, I’ve already thought of that for you. If you have, you’re welcome. These Gingerbread Almond Butter Pancakes are made with JUSTIN’S® Maple Almond Butter, and crazy delicious!

 

Peanut Butter Chocolate Cashew Cheesecake on a gray tray with a slice taken out and placed on top right side of the photo

There’s nothing I love more than the combination of dark chocolate, peanut butter, and creamy cheesecake. I made it my mission to create a dairy-free version of my favorite dessert to make sure that everyone can enjoy a chocolaty, peanut-buttery slice of cheesecake. It took some time – and roughly 1,000 dirty dishes – but I succeeded! Now I’m happy to share my recipe for Peanut Butter Chocolate Cashew Cheesecake with you.

Celery sticks with peanut butter, grapes and blueberries on top.

Silly Celery Critters are far superior to Ants on a Log. Just sayin’.

Warm Autumn Salad with Almond Butter Vinaigrette in a white bowl on a tartan pattern background with gold cutlery

Roasted veggies are delicious by themselves. We took the savory flavor of warm roasted vegetables and tossed them with a creamy almond butter vinaigrette. Warm Autumn Salad with Almond Butter Vinaigrette is the perfect main dish or side for any meal.