Best 6 No Bake Nutty Oat Bars Recipes

EASY OATMEAL BARS (4 INGREDIENTS!)

Steps:

• Mix together all the ingredients in a bowl until it forms a sticky dough. If the mixture is dry and not sticky, add a bit more honey and/or peanut butter; different peanut butter brands perform differently here.
• Add a sheet of parchment paper to a 9 x 9 pan. Place the ingredients in the pan and press it into an even layer. Use a small glass to roll over the top to get it smooth.
• Freeze the bars for 15 minutes. Remove the pan from the freezer and use the parchment to lift it out of the pan. Cut into 16 squares or 32 rectangles. Store refrigerated for up to 2 weeks. You can eat right away, or refrigerate for about 1 hour for a more solid texture.

3 INGREDIENT NO BAKE OATMEAL BARS

Steps:

• Line the bottom of an 8 inch by 8 inch (can also use a 9 x 9) baking pan with parchment paper.
• Add peanut butter and honey into a large bowl. Place into microwave and heat at 30 second intervals, stirring in between, until the two ingredients are melted and smoothly blended together. You can also do this on the stove using the double boiler method.
• Add rolled oats. Stir until evenly combined.
• Spread evenly into prepared pan. Apply some light pressure across the surface. Place bars into fridge to set (at least 1 hour). Cut into bars with a sharp knife. Store uneaten bars at room temperature or in the fridge.

PEANUT BUTTER OATMEAL BARS

Steps:

• Mix together the peanut butter, honey, oats, salt and cinnamon in a bowl. (If the mixture seems dry and not sticky, add a bit more peanut butter and/ or honey; different peanut butter brands perform differently.)
• Add a sheet of parchment paper to a 9 x 9 pan. Place the ingredients in the pan and press it into an even layer. Use a small glass to roll over the top to get it smooth.
• Freeze the bars for 10 minutes. Remove the pan from the freezer and use the parchment to lift it out of the pan. Cut into 20 rectangles (4 x 5 rows) or 40 small rectangles.
• In the microwave with short intervals or over a double boiler, melt the chocolate, stirring until it comes together into a glossy chocolate. If using the microwave, use short bursts of 10 seconds or so and stir after each: be careful not to overheat the chocolate or get any water in the chocolate, which will cause it to seize up. When melted, drizzle over the bars and allow to cool. You can eat right away, or refrigerate for about 1 hour for a more solid texture. Store refrigerated for up to 2 weeks (or frozen for several months, placing wax paper between the layers).

5-INGREDIENT NO BAKE OATMEAL BARS

Steps:

• Line a loaf pan with parchment paper. Set aside.
• Mix together all ingredients in a large bowl. Transfer the mixture to the lined loaf pan. Using a second piece of parchment paper, press the oatmeal mixture into the pan so it's flat on top. Refrigerate for 30 minutes.
• Cut into bars and enjoy! Store in an airtight container in the refrigerator for up to 5 days.

NO-BAKE PEANUT BUTTER OATMEAL BARS

Steps:

• In a small saucepan, combine peanut butter and honey. Cook and stir over medium-low heat until melted and blended. Remove from heat; stir in oats. Spread into a greased 9-in. square pan; press lightly. Cool to room temperature; cover and chill for 1 hour.

NO-BAKE APPLE BARS

Steps:

• Line bottom and sides of 8-inch square pan with foil; spray foil with cooking spray. Sprinkle 1/2 cup of the apples and 1/4 cup of the pecans over bottom of pan. Place cereal in resealable food-storage plastic bag; seal bag and coarsely crush with rolling pin or meat mallet. Set aside.
• In 4-quart Dutch oven, heat 1/2 cup of the apples, the honey, raisins and brown sugar to boiling over medium-high heat, stirring occasionally. Reduce heat to medium. Cook uncovered about 1 minute, stirring constantly, until hot and bubbly; remove from heat.
• Stir peanut butter into cooked mixture until melted. Stir in apple butter and cinnamon. Stir in oats and sunflower nuts until well mixed. Stir in crushed cereal.
• Press mixture very firmly (or bars will crumble) and evenly onto apples and pecans in pan. Sprinkle with remaining 1/2 cup apples and 1/4 cup pecans; press lightly into bars. Refrigerate about 2 hours or until set. For bars, cut into 4 rows by 3 rows. Store covered in refrigerator.