It’s almost inevitable. At some point during the day we get hungry and we simply don’t have enough time to cook up a healthy meal. So instead, we hop in our cars and hit the drive through for a quick burger and fries. While it is important to avoid skipping meals and to stay nourished throughout the day, fast food is a sure fire way to slow or even stunt your fitness goals. Fortunately, no-bake bars provide a good and healthy way to combat those hunger pangs in the middle of a busy day! You can prepare them ahead of time and then grab one whenever you are hungry, but short on time. Here are 3 healthy recipes for no-bake bars.
- 1 cup creamy peanut butter
- ¼ cup coconut oil
- 3 Tbsp raw honey, or maple syrup
- 10 medjool dates, pitted
- 1 teaspoon pure vanilla extract
- 3 cups old-fashioned oats
- 1 cup semisweet chocolate chips
- Line a 9×9-inch baking pan with wax paper, leaving an inch or so hanging over the edges.
- In a food processor, add ¾ of the peanut butter, coconut oil, honey, dates, and vanilla, pulsing until smooth. Add in the oats and pulse until well-combined. The mixture will be crumbly, but it should hold its shape when pressed into a ball.
- Press ¾ of the oat mixture into the bottom of the prepared pan.
- In a small saucepan over low heat, melt the chocolate chips and remaining peanut butter, stirring until smooth. Pour the chocolate onto the crust layer and spread evenly with a rubber spatula or spoon.
- Crumble the remaining oat mixture over the chocolate, gently pressing it in.
- Cover and refrigerate for at least 4 hours. Once firm, remove from the pan by lifting the wax paper by the edges. Cut into bars. Store in an airtight container in the fridge.
- 2 cups dry cereal (I used Whole O’s- Cheerios would work if not strictly gluten free)
- 1/3 cup + 1 T peanut butter (can sub for almond/cashew)
- 1/3 cup + 1 T sweetener of choice (I used brown rice syrup and maple syrup)
- Line a baking tray with baking paper and set aside.
- In a large mixing bowl, add your dry cereal and set aside.
- Stovetop or in the microwave, melt your nut butter with your sticky sweetener and then pour the mixture into the crispy rice cereal and mix well.
- Pour mixture into the lined baking tray and press firmly into place. Refrigerate for at least 30 minutes to firm up.
Note: You can keep the cereal bars at room temperature, but it is best to keep them refrigerated.
- 1.5 cups gluten-free rolled oats, blended into a flour (food proccesor works great for this)
- 1/2 cup protein powder, your choice of flavor
- 1/2 cup rice crisp cereal
- 1/2 cup natural nut or seed butter of choice
- 1/2 cup pure maple syrup (grade A or B) or honey
- 1 teaspoon pure vanilla extract
- 3 tablespoons mini dark chocolate chips or carob chips
- 1/2 tablespoon coconut oil
- 1/4 teaspoon sea salt
- Line an 8-inch square pan with parchment paper.
- Mix the oat flour, protein powder, rice crisp, and salt together in a large bowl.
- Add in the nut or seed butter, maple syrup, and vanilla and stir until combined.
- Press mixture into pan until smooth using slightly damp hands or another piece of parchment.
- Place in freezer for 5-10 minutes, then remove and slice into bars.
- Melt chocolate or carob chips and coconut oil in microwave or small pot over low heat. Stir until smooth.
- Drizzle the bars and freeze again until set.
Note: You can store these bars in a freezer for up to two weeks.