No-Bake Cranberry Walnut Bars
Chewy oat bars packed with tart cranberries and toasted walnuts, no oven required.
Dietary
Vegetarian, Pescatarian, Wheat free, Halal, Kosher
Allergens
Dairy, Tree nuts, Peanuts
These no-bake bars combine toasted oats, walnuts, and dried cranberries bound together with a honey-butter mixture that sets up firm in the refrigerator. They come together in under 30 minutes of hands-on work and make a sturdy snack for lunchboxes or afternoon energy boosts. The balance of tart fruit, nutty crunch, and chewy oats gives each bite a layered texture.
Ingredients
- 2 1/2 cups old-fashioned rolled oats
- 1 cup walnuts, chopped
- 1 cup dried cranberries
- 1/2 cup unsalted butter
- 1/2 cup honey
- 1/3 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 1/2 cup crisp rice cereal
Method
-
Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
-
Spread the oats and chopped walnuts on a dry skillet and toast over medium heat, stirring often, until fragrant and lightly golden, about 5 minutes.
-
Transfer the toasted oats and walnuts to a large bowl and stir in the dried cranberries and crisp rice cereal.
-
In a small saucepan over medium-low heat, combine the butter, honey, and brown sugar, stirring until the butter melts and the sugar dissolves, about 3 minutes.
-
Remove the saucepan from heat and whisk in the peanut butter, vanilla extract, and salt until smooth.
-
Pour the warm honey mixture over the oat mixture and stir until every piece is evenly coated.
-
Transfer the mixture to the prepared pan and press firmly and evenly into the corners using the back of a spatula or damp hands.
-
Cover and refrigerate until firm, at least 2 hours.
-
Lift the bars out using the parchment overhang, slice into 16 bars, and store in an airtight container in the refrigerator.
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No-Bake Cranberry Walnut Bars
These no-bake bars combine toasted oats, walnuts, and dried cranberries bound together with a honey-butter mixture that sets up firm in the refrigerator. They come together in under 30 minutes of hands-on work and make a sturdy snack for lunchboxes or afternoon energy boosts. The balance of tart fruit, nutty crunch, and chewy oats gives each bite a layered texture.
2 hr 35 min 16 bars 210 cal
Ingredients
- 2 1/2 cups old-fashioned rolled oats
- 1 cup walnuts, chopped
- 1 cup dried cranberries
- 1/2 cup unsalted butter
- 1/2 cup honey
- 1/3 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 1/2 cup crisp rice cereal
Method
- 1
Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
- 2
Spread the oats and chopped walnuts on a dry skillet and toast over medium heat, stirring often, until fragrant and lightly golden, about 5 minutes.
- 3
Transfer the toasted oats and walnuts to a large bowl and stir in the dried cranberries and crisp rice cereal.
- 4
In a small saucepan over medium-low heat, combine the butter, honey, and brown sugar, stirring until the butter melts and the sugar dissolves, about 3 minutes.
- 5
Remove the saucepan from heat and whisk in the peanut butter, vanilla extract, and salt until smooth.
- 6
Pour the warm honey mixture over the oat mixture and stir until every piece is evenly coated.
- 7
Transfer the mixture to the prepared pan and press firmly and evenly into the corners using the back of a spatula or damp hands.
- 8
Cover and refrigerate until firm, at least 2 hours.
- 9
Lift the bars out using the parchment overhang, slice into 16 bars, and store in an airtight container in the refrigerator.
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