No bake, no recipe freezer granola bars
The minute I posted a picture of my no bake, no recipe freezer granola bars on my Instagram account, I immediately started to get messages requesting a recipe.
So today, I’m going to share how I make these high protein, low sugar (and refined sugar-free), nutrient dense bars here on the blog.
I don’t follow an exact recipe (hence the name “no recipe freezer bars”) but I do have a formula for creating these bars and it’s incredibly easy to follow, or riff on if you please.
What I love most about these bars is how incredibly flexible they are.
And what you’ll see is that once you start making them, you won’t be able to stop. A single batch in our house lasts no longer than 48 hours.
My boys love them, I love them, and when we don’t put chocolate in them, even my dog enjoys the occasional bite or two.
While the combination is ever changing, the basic formula involves the following:
oats
a nut or seed butter
superfoods seeds of your choosing
chocolate chunks or a dried fruit (like raisins)
a refined sugar-free sweetener like maple syrup
coconut oil
a pinch of salt
After that, all you need is a loaf pan and a food processor.
I call this a no recipe freezer granola bar because, unlike others I’ve posted before it, you can easily eye it out and make swaps based on what you’ve got on hand or what nutrients you need/appeal to you.
Keep scrolling for the “recipe” breakdown! The combination here has been our favorite for the last little while!
Hope you enjoy these as much as we do!
No Bake, No Recipe Freezer Bars
Prep Time: 10 minutes | Freeze Time: about 2-3 hours | Makes 5-7 bars
Ingredients:
About 2 cups of rolled oats
Roughly 2 giant heaping tbsps of unsalted peanut butter (or any nut or seed butter)
1-2 tbsps ground flax seeds
1-2 tbsps chia seeds
1-2 tbsp shredded unsweetened coconut
About 1/4 cup chocolate chunks (we like hu gems or enjoy life)
1-2 tbsp maple syrup
1-2 tbsp melted coconut oil
A pinch or two of mineral salt
Directions
Using the big bowl of the food processor, with the S blade attachment, add the oats to the bowl and pulse a few times.
Add in remaining ingredients and blend until well combined. Before removing from the processor, make sure ingredients feel wet and sticky enough to bind together.
Line a 9x5 inch loaf pan with parchment paper to prevent sticking.
Transfer mixture to the loaf pan and use a spoon or spatula to spread the mixture, making sure the entire surface area is covered.
Pack it in. Next place a piece of parchment paper on top of the mixture, making sure it’s covered entirely. Then, take a small glass or jar and use it to press down on the mixture, across the entire thing. This will help make sure the bars don’t fall apart when you go to eat them.
Freeze. Remove the top layer of parchment paper, and transfer loaf pan to the freezer for a few hours.
Cut into bars. Remove the loaf pan from the freezer, and lift the mixture out of the pan by pulling on the parchment paper you used to line loaf pan. Cut the mixture into bars once they’ve thawed for a few minutes.
Store in the freezer for up to 3 months.
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