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Crispy Oat Bar

  • Total time: 30 minutes
  • Servings: 12
  • Calories: 274 kcal

Instead of buying granola bars, why not try making this healthy – and easy – no-bake version? Try the recipe now.


  • 1 1/2 cups rolled oats
  • 1 1/4 cups rice crisp cereal
  • 1/4 cup hemp seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup unsweetened shredded coconut
  • 2 tablespoons sesame seeds
  • 2 tablespoons chia seeds
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine grain sea salt
  • 1/2 cup + 1 tablespoon brown rice syrup
  • 1/4 cup peanut or almond butter
  • 1 teaspoon pure vanilla extract


  • Line a 9-inch square cake pan with two pieces of parchment paper (one going each way).
  • In a large bowl, combine oats, rice crisp cereal, hemp seeds, sunflower seeds, coconut, sesame seeds, chia seeds, cinnamon, and salt and mix.
  • In a small saucepan, stir together the brown rice syrup and peanut butter until well combined. Cook over medium to high heat until the mixture softens and bubbles slightly, then remove the pan from the heat and stir in the vanilla.
  • Pour peanut butter mixture over the oat mixture, using a spatula to scrape every last bit out of the pan. Stir well until all of the oats and cereal are coated in the wet mixture.
  • Transfer the mixture to the prepared pan, spreading it out into an even layer. Lightly wet your hands and press down on the mixture to even it out and to compact the mixture firmly and evenly.
  • Place the pan in the freezer, uncovered, and chill for 10 minutes or until firm.
  • Lift the oat square out of the pan, using the parchment paper as handles, and place on a cutting board. Slice the square into 6 rows, then slice them in half to make 12 bars total.
  • Wrap the bars individually in plastic wrap or foil and store in an airtight container in the refrigerator for up to two weeks, or in the freezer for up to a month.
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Leslie Deaton, RDN, LD