Ella’s Microwave Granola Bars

  • Recipe By
  • Published Jul 12th
  • Ready In45m
  • Servings8
  • Calories130
I really wanted to make some granola bars that I could bring to school (seeing that we weren't going to buy them) so I tested some things out and came up with this delicious snack! Stick them in lunches or have them for breakfast, it's a yummy treat for the whole family! You can add any nuts, seeds, and/or berries, if desired.

Ella’s Microwave Granola Bars Ingredients

The following are the ingredients needed to make delicious Ella’s Microwave Granola Bars for 8 servings:

  • 1 cup mini marshmallows
  • 1 cup crispy rice cereal
  • 3/4 cup rolled oats
  • 2 tablespoons honey
  • 1 tablespoon butter, room temperature
  • 1/4 cup chopped dried cranberries (optional)
  • 1/4 cup crushed almonds, or to taste (optional)
  • 1 pinch ground cinnamon, or to taste

Ella’s Microwave Granola Bars Cooking Instructions

  • Prep10m
  • Cook5m
  • Ready In45m

To cook Ella’s Microwave Granola Bars, you need about 10 minutes of preparation time. The time needed to cook this Ella’s Microwave Granola Bars is about 5 minutes , and you can serve your Ella’s Microwave Granola Bars within 45 minutes . The following are the steps to cook Ella’s Microwave Granola Bars easily:

  1. 1 Pour marshmallows into a microwave-safe bowl and microwave until melted, about 30 seconds. Stir rice cereal, oats, honey, and butter into marshmallows; microwave until heated through, about 30 seconds more. Stir until well-combined. Stir in cranberries, almonds, and cinnamon.
  2. 2 Press mixture into a 6-inch square dish and freeze until set, 30 to 60 minutes. Cut into bars.

Nutrition Facts

Per Serving: 130 calories; 4.2 grams of fat; 21.7 grams of carbohydrates; 2.2 grams of protein; 4 milligrams of cholesterol; 45 milligrams of sodium.

  1. Jan 11th 2018

    1.11.17 Super easy to make, and they are sweet, but not too sweet. A little sticky, so be prepared to lick your fingers. Guess you could say they’re finger lickin’ good).

  2. Apr 22nd 2016