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    Home » Recipe Archive » Breakfast

    No Bake Clif Bar-Inspired GRANOLA {GF, RSF, Oil-free, Vegan}

    Jul 16, 2017 · Modified: Jul 16, 2017 by thegranoladiaries · 3 Comments · About 2 minutes to read this article.

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    In total honesty, this recipe came about as a failed attempt at re-creating Clif Bars. The final product didn't stick together, so I decided to eat it as granola #nowaste.  And it was actually DELICIOUS.


    It's the most perfect texture for smoothies; I love adding a bit mid-smoothie, and then topping them off with more granola as well. The rice puffs stay chewy and the flavor is mild enough to go well with any smoothie.


    It's also great for adding to yogurt and fruit bowls. Or as a toast topper. Or on its own!

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    I also used this as a topping on my Sugar-Free Protein Banana Muffins, and it was a huge hit!



    Ingredients:

    • ¾ - 1C Puffed rice (I used Arrowhead mills brand)
    • ¾ - 1C Rolled oats (Use Certified GF if necessary)
    • ¼ C ground flax seed
    • ¼ C Raisins
    • 1 teaspoon cinnamon
    • ¼ C Chopped or small nuts/seeds (I used sunflower seeds and almonds)
    • Generous dash of Pink Himalayan salt

    Wet:

    • ⅓ C honey
    • ½ C sunflower seed butter (or nut butter of choice)

    Directions:

    1. Oil an 8x8 or round baking dish with coconut oil spray (or any cooking spray), or line with parchment paper.
    2. Melt the honey and sunflower seed butter in a pot on the stove, over medium heat, until well combined. (See photo for reference)
    3. Meanwhile, mix all dry ingredients. Feel free to get creative with your mix-ins, add more cinnamon, or any spices that appeal to you!
    4. Pour the honey/sunbutter mixture onto the dry ingredients and mix well. I started with a silicone spatula, but ended up needing to use my hands to really mix everything!  If the mixture seems too dry still, add ½ T of water at a time.
    5. When well combined, pour mixture into baking dish and firmly press down. You want it to look like a giant Clif Bar cake.  Let this sit in the fridge for min. 2 hours, or overnight.
    6. Remove from fridge and use your hands to gently break up the bar. I tried cutting into bars, which was when it started to crumbling to granola, with some good-sized chunks. Store in an air-tight container in the fridge!

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    Comments

    1. Sami May

      July 16, 2017 at 10:13 pm

      Yum! I love granola bars but it's hard to find recipes that are vegan and not drowned in sugar. This is a great recipe.

      Reply
      • granoladiaries

        July 16, 2017 at 10:24 pm

        Thank you- this one is great!! And honey is a great natural alternative so you don't even miss the "drowning in sugar" part 😉

        Reply

    Trackbacks

    1. Healthy Berry Cinnamon Coffee Cake {Sugar Free, Gluten Free, Dairy Free} – The Granola Diaries says:
      December 20, 2017 at 8:08 am

      […] I love to top them with a quick crumb topping or some Granola. (Pro tip: Always have this No Bake Clif Bar Granola on hand, in case you need a quick crumb topping. You can store it in the […]

      Reply

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    Hi, I’m Nicole! I love to make easy and healthy recipes, so I can bake a lot AND eat a lot. I share those recipes with you here on The Granola Diaries, hope you enjoy! More about me

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