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The BEST (no-bake) Granola Bar ever

This right here is THE best homemade granola bar recipe I’ve ever found. And I’ve tried a lot of recipes over the years. Usually, I find them too sweet, with too much sugar, and they generally fall apart as soon as I cut into them. I started making these for my daycare provider – she doesn’t eat refined sugar – and I’m always looking for healthier versions of familiar favourites for my daughter. Plus they are no-bake, which is always great when you want something quick and easy.

I’m starting a new job next week, so I’ve been making mass quantities of these to have on hand. Double the recipe, for sure. Hot Tip #1: definitely use the brown rice syrup if you can find it – it’s got a nice nutty sweetness, and it acts like superglue. I get mine at a local health food store or Bulk Barn. I’ve made these bars using coconut syrup and they just fall apart. I would imagine using honey or maple syrup would also make these crumble. Something about the brown rice syrup makes them ultra sticky, which is exactly what you need to hold the bars together. Hot Tip #2: I use Patience & Co. dried fruit – sweetened with apple juice, and found in the natural foods/organic section of my grocery store, or in bulk at Costco.

You can find a link to the recipe online with pictures here.

Ok, well back to the food prep I go!


xo Leigh

Present Glo Bar

Author: Angela Liddon – Oh She Glows Cookbook

Prep time: 20 mins

Total time: 20 mins

Serves: 12


  • ½ cup Pecans, finely chopped

  • 1½ cups Rolled Oats, gluten free

  • 1¼ cups Rice Crisp Cereal

  • ¼ cup Pepita Seeds (Green Pumpkin Seeds)

  • ¼ cup dried Cranberries or Cherries

  • 1 tsp ground Cinnamon

  • ¼ tsp Salt

  • ½ cup Brown Rice Syrup

  • ¼ cup Almond Butter OR Peanut Butter

  • 1 tsp Pure Vanilla Extract


  1. In a large bowl, combine the Oats, Rice Crisp Cereal, Pepita Seeds, Cranberries, Cinnamon, and Salt. Stir in the chopped Pecans.

  2. In a small saucepan, stir together the Brown Rice Syrup and Peanut or Almond Butter until well combined.

  3. Cook over medium-high heat until the mixture softens and bubbles slightly, then remove the pan from the heat and stir in the Vanilla.

  4. Pour the nut butter mixture over the oat mixture, using a spatula to scrape every last bit out of the pan. Stir well with a large metal spoon until all of the oats and cereal are coated in the wet mixture. (The resulting mixture will be very thick and difficult to stir.)

  5. Transfer the mixture to the prepared pan, spreading it out into an even layer. Lightly wet your hands (I used a metal spatula to flatten) and press down on the mixture to even it out. Use a pastry roller to compact the mixture firmly and evenly. This helps the bars hold together better. Press down on the edges with your fingers to even out. . (After thought: Use a roller or cylinder of some sort or a jar/bottle to roll on the bars, really pack it down.)

  6. Place the pan in the freezer, uncovered, and chill for 15 minutes.

  7. Lift the granola square out of the pan, using the parchment paper as handles, and place it on a cutting board. With a large sharp knife cut the square into 6 rows and then slice them in half to make 12 bars total.

Wrap the bars individually in parchment paper or plastic wrap, and store them in an airtight container in the refrigerator for up to 2 weeks. Stored in the freezer, they last a month


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