No-Bake granola bites with peanut butter and chocolate chips are a quick homemade snack prepared in 15 minutes! This recipe combines healthy oats, bran & flaxseed for a boost of energy.
Granola bites make snacking easy whenever you need quick energy. The combination of natural honey, crunchy rice crisps, whole grain rolled oats, wheat bran, protein-packed peanut butter and dark chocolate chips provide a wholesome treat. These pre-portioned cups are just the right size for any hunger level. Have one, have two, it’s up to you! 🙂
This recipe makes a large batch of 24 servings, so you can quickly prepare them beforehand and then just grab-and-go for a convenient food option. These homemade snacks will come in handy on those busy days. It certainly has been a lifesaver for my family as a quick solution!
How to make no bake granola bites
When making snacks, I like to incorporate some essential elements like nutrition, texture, and flavor. Here are the key elements for homemade granola bites:
- Peanut Butter: My nut butter of choice is homemade peanut butter or the natural kinds that you have to mix before applying because the oil has separated. I tend to stay away from the “spreads” made with hydrogenated oils that may contain trans fats. This helps bind the mixture together once chilled.
- Sweetener: Natural honey and a touch of brown sugar add just enough sweetness to the snack. Stickiness also contributes to bind and coat the granola, and the brown sugar adds some solids for better cohesiveness. A few mini dark chocolate chips add just enough bittersweet flavor to balance the sweetness.
- Oats and Cereal: Whole grain rolled oats add soluble and insoluble fiber to each serving and some chewiness. The rice cereals add and airy, crispy texture for a delightful crunch.
- Healthy Add-ins: Ground oat bran gives a little extra fiber boost. Ground flaxseed adds omega-3 fatty acids for heart health and fiber for digestive health. The healthy oils are more available when ground compared to whole seeds.
After the honey and brown sugar is cooked briefly for more efficient coating and binding of the ingredients, everything is gently blended in a mixer.
Instead of full-blown meal replacement sized bars, I thought it would be simpler and more portion controlled to create a two-to-three bite snack.
As I stood in my kitchen thinking about how to make these smaller, I realized that my mini muffin tins were a perfect size. You can easily portion and shape each granola cup with minimal effort. I was able to squeeze in about a heaping tablespoon of the granola into each cup, just the right amount.
These homemade granola bites are a delicious snack to pack in lunches. They remind me of the chewy Quaker granola bars that my son loves, but these are even better! It’s always good to have healthy snacks on hand, like customizable energy bites or baked Paleo energy bars.
What is your favorite on the go snack? I’d love to hear in the comments section below!
The importance of refrigerating the granola bites before serving
To ensure that the granola bites stick together cooling the snacks help to set the shape. The cooler temperature helps the peanut butter solids and sugars slightly harden so that the base ingredients do not fall apart when picked up. It’s best to eat the snacks chilled from the refrigerator or at room temperature, for the best eating experience.
- 6 tablespoons honey
- 2 tablespoons brown sugar
- 1/4 teaspoon vanilla
- 1/2 cup peanut butter
- 1/4 cup chocolate chips , mini semi-sweet, plus extra for topping
- 1/2 cup rolled oats
- 1 1/2 cups rice crisps
- 2 tablespoons flaxseed , ground
- 2 tablespoons oat bran
In a medium-sized saucepan over medium heat, cook honey and brown sugar for 1 minute until brown sugar is dissolved.
Add vanilla and stir to combine.
Add mixture to a mixer fitted with a paddle. Add peanut butter and mix on medium speed until combined, about 1 to 2 minutes.
In a medium-sized bowl, combine oats, crisps, flaxseed and oat bran. Pour into a mixer with peanut butter mixture, and combine on medium-low speed, about 1 to 2 minutes.
Refrigerate the mixture for 10 minutes, or until the mixture has cooled completely to room temperature, to prevent the chocolate chips from melting.
Transfer mixing bowl back to mixing stand and add the chocolate chips. Mix on medium-low speed until combined, about 30 seconds to one minute.
Using a mini cupcake tin, enough to make 24 cups, add a heaping tablespoon of the peanut butter chocolate chip mixture into each cup.
Press the mixture firmly into each cup, then top with additional mini chocolate chips, pressing the chips gently into the cup. Each cup should be at least ¾ full with the mixture.
Refrigerate for at least an hour, or until the cups have hardened and are easy to remove with a small knife.
Store the peanut butter chocolate chip granola cups in an airtight container in the refrigerator for up to 1 month.