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Top down view of puffed rice granola bars with toasted almonds, seeds, and dried fruit.

Puffed Rice Granola Bars For On The Go

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Kathryn Alexandre
  • Total Time: 15 minutes (plus 10 minutes setting time)
  • Yield: 12 bars 1x
  • Diet: Vegan

Description

Easy vegan puffed rice granola bars are ready in minutes! Sticky and soft with a bit of crunch! Peanut buttery, filling, and festive!

Ingredients

Units Scale
  • 1/2 cup almonds (roasted and coarsely chopped)
  • 1 cup rolled oats (can use quick oats)
  • 1 cup plain rice puff
  • 3/4 cup kamut puff (or sub more oats or rice puff)
  • 1/2 cup dried cranberries
  • 1/4 cup pumpkin seeds
  • 1 tbsp chia seeds
  • 3/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/3 cup maple syrup (see notes for decreasing syrup)
  • 1/2 cup peanut butter
  • 1/4 cup applesauce (or sub more maple syrup, peanut butter, or tahini)

*All the ingredients for this recipe are from our pantry and freezer tips!

Instructions

  1. Preheat your oven to 350 degrees F.
  2. Coarsely chop your almonds. When the oven is hot, spread the almonds on a baking sheet and toast for 6-8 minutes until lightly browned and fragrant.
  3. Line an 8×8 inch pan with wax paper so that you can easily lift out the granola bars when they’re done.
  4. Combine the dry ingredients in a large bowl and stir to combine.
  5. On the stove-top or in the microwave, gently heat the wet ingredients over low heat to combine them evenly.
  6. When your almonds are toasted and cool enough to handle, add them to the dry ingredients and pour the wet mixture over the dry. Stir to coat evenly until your granola is sticky and evenly combined.
  7. Spoon the sticky mixture in your lined 8×8 inch pan and spread it evenly into the corners. I find dampening my fingers with warm water and pushing the mixture down into an even and tight layer to be the easiest way to pack the mixture into the pan. *Really compress the mixture as much as you can to help it stick together.
  8. Place the pan in the freezer and allow the mixture to harden for at least 10 minutes so you can easily cut the bars without much crumbling. Using the edges of the wax paper, lift out the mixture, and slice into 12 bars.
  9. Store in the refrigerator for up to 2 weeks or in the freezer for 1 month.

Notes

Approximate Cost: CAD $5.06 for 12 bars ($.42/bar) vs. approximately $1.00/bar for higher end granola bars at our local grocery store. These are still more cost effective than higher end bars at our wholesale store and $0.10 more than the middle range bars.

I do often make these with decreased amounts of peanut butter and maple syrup. The bars will crumble quite a bit so if you don’t mind some looser granola… feel free to decrease the peanut butter and sweetness from the maple syrup. It makes a great oatmeal/yogurt topping as more of a crumbled granola!

  • Category: Snacks
  • Method: No Bake
  • Cuisine: Raw

Find it online: https://tastythriftytimely.com/puffed-rice-granola-bars-for-on-the-go/