These healthy-ish crunchy granola bites are lightly sweetened with honey and filled with good things. They’re just sweet enough to satisfy a sweet tooth without overpowering the salty side of the spectrum. They really are the perfect snack/ wholesome treat. Also included are instructions for making them gluten free plus a nutella variation we love.
Jump to Recipe
Today’s recipe is my way of giving you a somewhat healthy-ish treat/snack in the midst of the holiday baking craziness. We absolutely love these crunchy granola bites and lately I feel like there is something hugely missing in my life if they are not available in the fridge 24-7.
My family tends to agree with that above statement because I seem to be making them all of the time because they disappear so quickly.
Good thing they are easy to make. And require no baking at all! That’s right. These no bake granola bites whip up in just a few minutes, then get popped in the fridge to chill (they taste best that way). Of course one or two always seem to disappear before making it to that step. You know…Cook’s treat privileges taking precedence and all.
These granola bites are great for entertaining. They make the perfect snacky treat to bring to parties or showers because they are cute and tasty (who can resist a tiny round ball infused with mini chocolate chips, right?). Once tasted, they tend to disappear quick because their tastiness exceeds even their cuteness.
What kind of peanut butter to use
For this recipe I use all natural peanut butter that I grind fresh from peanuts (with nothing added).
If you’re picturing me hunched over with a grinding stone grinding my peanuts, I wish I was that ambitious. Haha.
I use my grandmother’s super ancient olive green champion juicer (aff. link). The thing is a beast – it whips out amazing peanut butter in no time. I use it for other things like making apple cider or other nut butters too. It’s not something everyone would use enough to justify its hefty price tag, but I am totally in love with mine. Definitely an investment, but one that lasts for a long time (case-in-point: I did say I was using my grandmother’s :).
After grinding the nuts, I normally stir in a little salt to the peanut butter and keep it in the refrigerator. Because there are no additives at all, it will go bad if left out, but it will last a couple of weeks refrigerated.
You can also buy this natural kind of peanut butter in bulk from most health food-type stores (or Winco if you have one).
I’ve also made this recipe with regular peanut butter and that will work just fine too.
Nutella Variation
Any nutella fans out there?
You either love it or hate it.
Well obviously this little nutella variation is no-longer completely honey-sweetened, but I thought I’d include it because it’s also a huge fav around here. And usually we make a batch of each because there are strong opinions about which one the best – imagine strong opinions in my family, wow.
Anyway, here’s what you do.
Replace the peanut butter with 1/2 nutella + 1/2 peanut butter. The granola bites will be slightly sweeter using nutella so I normally cut down the honey a little bit too if you’re going for the just barely sweet vibe (which I love).
What kind of coconut oil to use
For this recipe (and most others) I use organic cold pressed and unrefined coconut oil. You can use any type of coconut oil, but the unrefined type has just a slight coconut flavor that’s super tasty.
I buy the Aunt Patty’s brand on Amazon (aff link) and it’s awesome; the best time to buy seems to be the fall so stock up when it goes on sale.
What kind of oats to use
I use quick oats in this recipe, they are the perfect consistency.
I’ve never tried using regular oats in this recipe, but if that is all you have, you can probably use them after they’ve been pulsed a few times in a food processor a blender to break them down just a bit.
The recipe is gluten free assuming your oats are gluten free (and not all oats are so make sure you check).
Now I’m signing off because there are crunchy granola bites that are begging to be made, my friends. Tata for now.
Crunchy Granola Bites {Honey-Sweetened, No Bake}
These healthy-ish crunchy granola bites are lightly sweetened with honey and filled with good things. They're just sweet enough to satisfy a sweet tooth without overpowering the salty side of the spectrum. They really are the perfect snack/ wholesome treat. Also included are instructions for making them gluten free plus a nutella variation we love.
Ingredients
- 1 cup (10 ounces) natural peanut butter see note
- ½ cup (6 ounces) honey
- 1 tablespoon pure vanilla extract
- ¼ cup (1.7 ounces) coconut oil see note
- 2 cups (6.3 ounces) quick oats see note
- 1 cup (5 ounces) ground flaxseed I prefer golden flaxseed
- 1 cup (1.2 ounces) crispy rice cereal like Rice Krispies
- ¾ cup (4.5 ounces) mini chocolate chips
Instructions
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In a large bowl, mix together the peanut butter, honey, vanilla, and coconut oil until well combined. Then add quick oats and ground flax seed and mix. Finally add the crispy rice cereal and mini chocolate chips and mix (gently so the cereal doesn't get crushed) until well-combined.
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Measure or estimate 1 ½ tablespoon portions, then roll between palms, and place onto a parchment or wax paper lined baking sheet. I use a #40 cookie scoop and then roll the scooped portion into a ball using my palms.
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Refrigerate for 1 to 2 hours on baking sheet. Then store in a sealed container (a large tupperware-type container or ziploc bag) in the refrigerator or freezer. They will stay fresh in the refrigerator for up to a week or in the freezer for a few months.
Recipe Notes
1. For this recipe I use all natural peanut butter that I grind fresh from peanuts (with nothing added). You can buy this kind of peanut butter in bulk from most health food-type stores. It will work just fine with regular peanut butter too.
2. Nutella variation: In place of the 1 cup of peanut butter, use ½ cup nutella + ½ cup peanut butter (or 5 ounces of each). The granola bites will be slightly sweeter using nutella so I normally cut down the honey a little bit too (around 5 ounces is perfect or right between ⅓ cup and ½ cup).
3. I use organic cold pressed and unrefined coconut oil (Aunt Patty’s brand on Amazon, aff link) in this recipe. You can use any type of coconut oil, but the unrefined type has just a slight coconut flavor that I love.
4. I’ve never tried this recipe with regular oats, but if that is all you have, you can probably use them after they’ve been pulsed a few times in a food processor a blender to break them down just a bit.
Recipe Source: Heather @ The Cook’s Treat, adapted from other recipes found online
All images and text © The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
