“I’m aliiiiiiiivvvvvvveeeee!!!”, says I while imitating Frankenstein. My facebook page tells me it’s been 22 days since I last posted. Wow that’s kind of crazy, because in my head it feels much shorter than that. In my defense, I spent one week being a total nerd- migrating site files from one host provider to another. Don’t worry if you don’t understand this! It’s just a lot of technical gobbeldygook. Then I had this no big deal trip to Iceland-
Instead of writing a looooooong post on how amazing Iceland is (which it SO is), I hope the photos I chose for the slideshow above can showcase the amazingness. If you love the great outdoors, hiking and camping- Iceland is for you. You’ll enjoy the gorgeous changing landscapes made up of mountains, waterfalls, black sand beaches and so so much more. It is one of the most breath-taking countries I’ve had the pleasure of visiting so far. I also tried to share most of our food/drink experience to keep with the theme of my blog and in all honesty I think Icelandic food does not get as much props as it maybe should. All in all it was such a memorable trip, and I hope I get to go back again some day!
On to today’s post! So I don’t know about you but we’re big on granola bars in our household. Nature Valley, Kashi, Quaker… you name it- we used to stock up on granola bars like crazy! Since I’m on a kick of minimizing consumption of processed food, I figured- there must be an easy home-made granola bar recipe out there! Thanks to Pinterest (what else!?!) I found a tried and true recipe for no bake granola bars. Keep in mind that this is just one of many versions you can make. Take a look at the link below the recipe for more versions and ideas! Also as a heads up, it might take one or two tries before you nail this recipe down. The first time I made this, I made the mistake of reducing the amount of sugar and using a pyrex baking pan without hard edges so I ended up with crumbled granola (which was still delicious mind you). Make sure to keep the quantity of the sugar, agave, oats and rice crispies the same as the recipe and make sure to use a metal pan with hard edges. Also be sure to time things per the recipe. There is a science to this granola bar, but it’s not at all hard and I guarantee after you try this, you’ll also feel like you should’ve been doing this sooner! Hope you enjoy this, it’s my favorite granola bar recipe so far 🙂
- 2 cups quick oats
- 1 cup brown rice crispy cereal
- 1/4 cup shredded unsweetened coconut
- 1/4 cup vegan salted butter
- 1/4 cup agave nectar
- 1/2 cup brown sugar
- 1/2 tsp vanilla extract
- 2 Tbsp peanut butter
- 1/2 cup vegan chocolate chips
- 1/2 cup almond slivers
- In a medium glass mixing bowl, mix the oats, rice crispy cereal, almond slivers and shredded coconut.
- In a small saucepan on medium high heat, melt the butter.
- Once the butter has melted, add the brown sugar and agave nectar and mix while the sugar dissolves.
- Once the sugar has dissolved and the bubbles start forming all the way to the sides, begin timing to one minute and 30 seconds (1:30).
- Once a minute has passed, add the vanilla and peanut butter and mix to dissolve. Make sure your 1:30 countdown is still going on. Once the timer has reached 1:30, remove the pan from the heat.
- Using a rubber spatula, add the melted sugar/butter mixture into the oats/rice crispy bowl and mix thoroughly until everything is coated.
- In a greased 13x9" metal baking pan, add the granola mixture and spread evenly with a metal/wooden spatula.
- Wait about 1 minute until the mixture is warm (not hot) and spread the chocolate chips evenly over the surface.
- Using a wax paper large enough to cover the baking pan surface, cover the pan and using very strong hands, press the chocolate chips and granola down as much as you can to make sure everything sticks together and doesn't crumble. This really takes some effort, so use your whole body weight to press the granola together!
- Once it has all been pressed and it seems solid enough, take the wax paper off and place the pan into the fridge for 30 minutes or until completely cooled.
- Using a blunt knife or a sharp metal spatula, score the bars to the size you want and cut. There will be some crumbling but don't toss the crumbles out. They are still delicious to eat solo or as a topping to yogurt.
- Store the cut granola bars in between sheets of parchment/wax paper in an air-tight container. I prefer to store them in the fridge or freezer for longer storage. My favorite is storing them in the freezer and eating them cold 🙂 You can also warm them in the microwave a little if you're like my husband who prefers to eat them soft and chewy!