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These bars are no bake, stored in the refrigerator, filling, and tender. What’s more, they’re actually on the healthier side of things. Well, for now. I mean, give it a week or so and someone is going to decide oats are unhealthy, it’s only a matter of time :). The ingredients are as simple as they can be and the bulk of the “cooking” process involves stirring and patting into a pan. They make an excellent breakfast or a quick energy snack in between meals and since they aren’t “too sweet” they are perfect for school mornings when you want your kid to be well fed but not bouncing off the walls :).
In short, I love them and I made a huge batch at a fraction of what I used to pay for the store bought Milk Bite version. The options with this are limitless, really. If you have any peanut butter allergies, use sun butter. Add in dried fruit, nuts, coconut, whatever you like to personalize them. You can follow my recipe to the letter or use it as a springboard for something entirely different.
Let’s get to it so I can get me another bite of one of these bars!
Recipe Ingredients:
- Oats
- Evaporated Milk (can use regular)
- Peanut Butter
- Honey
- VanillaMy Vanilla was not in the mood for photographs today and we mustn’t pressure our ingredients when they wake up on the wrong side of the pantry.
On my finished product, I melted some white chocolate chips and drizzled that over in addition to sprinkling a little bit of coarse sea salt on top of the chocolate before it set. It was a wonderful touch.
Place all of your ingredients (except oats) in a large bowl and microwave for a minute or two until the peanut butter is good and melty and can be easily stirred together withall the other ingredients. You can do this in a pot on top of the stove if that makes things more right in your world.
Stir that together until smooth. Add oats. Stir until very well coated.
Press into an 8×8 pan. Cover and refrigerate until chilled.
If you want to make a pretty topping like I did, melt chocolate chips (flavor of your choice) in the microwave at 30 second intervals, stirring after each, until melted and smooth. Allow to cool for a few minutes and then spoon into a zipper seal bag. Snip a corner off and squeeze in a zig zag (or zag zig, depending on your level of rebelliousness) pattern on top of the bars. Sprinkle lightly with coarse sea or kosher salt.
Cut into bars and store in an airtight container or bag in the refrigerator for up to two weeks or freeze for up to three months (or until you remember they are there and decide to eat them).
I LOVE HAVING THESE IN MY FRIDGE and you will, too!
Refrigerator Peanut Butter & Milk Granola Bars
Refrigerator Peanut Butter & Milk Granola Bars: ingredients as simple as can be and most of the "cooking" process involves stirring & patting into a pan.
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
10 minutes minutes
Total Time: 35 minutes minutes
Course: Dessert
Cuisine: American
Keyword: milk
Servings: 8 large bars or 16 snack size
Calories: 179kcal
Ingredients
- 6 cups quick oats
- 12 ounce can milk or 1 1/2 cups whole milk
- 1/4 cup honey
- 1 1/2 cup creamy peanut butter
- 1 teaspoon vanilla
Instructions
Place all ingredients except for oats in a large microwave safe bowl. Heat for about a minute or two, just until peanut butter is a little melty. Stir with a large spoon until mixture is creamy and well blended.
Stir in oats until fully incorporated.
Press mixture into an 8x8 pan. Cover and refrigerate until chilled before serving.
Notes
To make the topping as pictured: Melt 1 cup white chocolate chips in the microwave. Allow to cool for a few minutes and then spoon into a quart size zipper seal bag. Snip off just one corner and squeeze in a zig zag design over top of bars. Sprinkle lightly with a teaspoon of coarse sea or kosher salt.
These bars keep very well in the refrigerator for up to two weeks or in the freezer for several months.
Nutrition
Calories: 179kcal
You may enjoy these peanut butter no bake recipes:
Chocolate Peanut Butter Balls No Baking Necessary
No Bake Peanut Butter Bars
Peanut Butter No Bake Cookie Bites
“Live your happiest life by knowing that often Plan B is even better than Plan A. Ditto on Plan C.”
~Unknown 🙂
FAQs
Honey – Along with the nut butter, it helps all these ingredients stick together! I love its warm amber flavor in this recipe. Vanilla extract – It amps up the bars' warm flavor.
What is the binder in granola bars? ›
While there are several different sticky ingredients that you can use, we've found that the binding agent that works the best is honey! When added to your homemade granola bars, honey acts as glue that sticks all the pieces together.
Is it cheaper to make granola bars at home? ›
Homemade granola bars aren't hard to make once you have all the right ingredients and they'll certainly save you money in the long term.
What ingredient makes granola stick together? ›
Clumpy Granola Method: Add Egg White
The idea is that the egg's protein will help the oats bind to each other and create delicate clusters. Results: Not only does the egg white work as a glue to hold the oats together, but it also gives the granola an incredibly crispy bite.
What is the best binder for granola bars? ›
When dampened, chia seeds gel and swell to several times their original size, plus they get very sticky. Since they're already used as egg alternatives in baking, it's not surprising that chia seeds act as the ideal granola binder, but it is strange that they do it better than eggs.
What is the best glue for granola bars? ›
Honey and brown sugar help make a glue for the bars.
The honey and brown sugar really helps with keeping the bars together. Chocolate chips added to the mixture help, too. We add some to the granola mixture while it is still warm.
How do you keep homemade granola bars from falling apart? ›
If your granola bars are falling apart or seem too crumbly, here are a few tips. Make sure you use honey or another sticky sweetener such as maple syrup in the liquid part of the recipe; this recipe calls for honey. This will help bind together the ingredients and keep that signature bar shape.
Should you soak oats before making granola bars? ›
Fill the bowl up with water to completely cover the mixture – enough that you can stir to combine. This soaking process will help the oats and seeds digest better. After the oat/seed mixture has soaked 8-12 hours, add the rest of the ingredients and combine.
Why is my homemade granola not sticking together? ›
You need to stir the granola as it bakes to encourage even toasting. But, about halfway through the total bake time, just let it be. As the sugars caramelize, they cause the ingredients to stick together and eventually form those oh-so-desirable clusters.
Why are homemade granola bars better than store-bought? ›
They can be more cost-effective: Homemade granola bars can be less expensive than store-bought options, especially if you buy ingredients in bulk or on sale. They can be fresher: Homemade granola bars can be fresher than store-bought ones, which may have been sitting on the shelf for a while.
As for packing the granola and shipping, anything airtight will do, but I would stay away from glass since there's the risk that it might break. You might want to consider packing the granola in a resealable plastic bag, and then placing that into a metal or plastic container so it doesn't get crushed.
How do you increase the shelf life of granola bars? ›
To keep your granola bars fresh, you must allow the least amount of air possible to reach the bars. Because air (and warmth) can easily cause spoilage, sealing your granola bars in an airtight container or wrapping them in wax paper is a great way to keep them fresh for longer.
What is the main ingredient in chewy granola bars? ›
GRANOLA (WHOLE GRAIN OATS, BROWN SUGAR, BROWN RICE CRISP [WHOLE GRAIN BROWN RICE FLOUR, SUGAR, SALT], WHOLE GRAIN WHEAT, SOYBEAN OIL, WHOLE WHEAT FLOUR, BAKING SODA, SOY LECITHIN, NONFAT DRY MILK), CORN SYRUP, BROWN RICE CRISP (WHOLE GRAIN BROWN RICE FLOUR, SUGAR, SALT), SEMISWEET CHOCOLATE CHIPS (SUGAR, CHOCOLATE ...
What is granola with a hint of cinnamon? ›
Kellogg's® Granola Crunchy. Indulge with the delicious Kellogg's® Granola Crunchy. It is the perfect combination of rolled oat clusters with shredded coconut and a hint of cinnamon.
Can you make granola without parchment paper? ›
Use a large sheet pan and make sure to spread the oats mixture in one single layer directly on the pan. I do not use parchment paper, I know it's easier for clean up purposes but it does not produce the same results in terms of crunch. Check the granola every few minutes during the baking time and stir to avoid burning ...
How do you make granola clump after baking? ›
Overnight granola: Alternatively, bake the granola for 10 minutes at a higher temperature -- 375° F -- then turn off the oven and leave the granola in overnight. You'll end up with clusters like you've never seen them before.
How do you tamp granola? ›
Get as clumpy as you like.
First, press the granola into an even layer before you put it in the oven. Then, stir it only once halfway through cooking. For really good clumps, press down on the finished granola before it cools and avoid jostling it on the pan until cooled completely.
How to make granola without parchment paper? ›
Use a large sheet pan and make sure to spread the oats mixture in one single layer directly on the pan. I do not use parchment paper, I know it's easier for clean up purposes but it does not produce the same results in terms of crunch. Check the granola every few minutes during the baking time and stir to avoid burning ...
