No-Bake Granola Bars

When I made these they turned out a little too crumbly because I added more stuff to make them healthier. If I were to make these again, this is what I would do and I think they would work. I will let you know how it goes next time I do.

1/2 c. almond butter
1/2 c. honey
1/2 tsp. vanilla
3/4 c. quick cooking oats
3/4 c. crispy rice cereal (they had an off brand at Whole Foods that was like Kashi rice cereal that wasn't too expensive. It said the ingredient was puffed wheat rice)
3/4 c. unsweetened coconut
2 T. wheat germ (I found this in the bins at Whole Foods)
2 T. ground flax seed
1/2 tsp. vanilla
chocolate chips -next time I 'll have to measure.  My guess would be 1/2-3/4 c.
In a small pot heat almond butter and honey until it comes to a bubble. Pour in vanilla and stir. Mix all dry ingredients in a bowl including chocolate chips. Pour wet ingredients into dry ingredients and mix well. Mash into a jellyroll pan. Cool at room temperature or stick in fridge to hurry it up.  Cut seran wrap out and use to wrap cut granola bars. May have to store in fridge since it has almond butter? That's my guess at least. :)


If you don't care about being extra healthy and you want to make sure they work then you could follow this recipe. These are still much healthier than store bought I'm sure:

No-Bake Chocolate Chip Granola Barsyield: 10 bars
Print This Recipe http://www.laurenslatest.com/no-bake-chocolate-chip-granola-bars-easy-healthy/
adapted from Rachael Ray
Ingredients:
1/4 cup butter
1/4 cup honey
1/3 cup packed brown sugar
2 cups quick cooking oats {not rolled oats!}
1 cup crispy rice cereal
1/2 teaspoon vanilla
2 tablespoons mini chocolate chips
Directions:
In a large bowl, stir oats and rice cereal together. Set aside. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients. Pour into lightly greased small jelly roll pan {about 12x8x1} and press out to be about 3/4 inch in thickness. {If your pan isn’t small enough, pack the mixture into one side. You really want to press them down so they stick together.} Sprinkle with mini chocolate chips and press down lightly. Cool on a countertop to room temperature for two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.
Recipe Notes: If your granola bars don’t seem to be staying together when you cut them, you may have made them too thin or you didn’t pack them in tight enough. Stick them in the fridge for 20 minutes and that should help keep them together. {Be sure not to keep them in there too long or else they’ll become super hard!} The next time you make them, try reducing the butter to 3 tablespoons and really packing them down.