If you love peanut butter…
If you eat granola bars…..
If you typically buy them from your grocery store…….
But you want to eat less processed foods…..
And make efforts to reduce sugar and other artificial ingredients
from the food you consume……
YOU HAVE TO MAKE THESE!!!!
I do love crunchy, which these are NOT…..
BUT they are so satisfying as a healthy snack with nutritious value and
BY FAR TASTE IONS BETTER THAN ANY PROCESSED
STORE-BOUGHT BARS, IMHO!!!!
Bonus: they are gluten-free if you use certified organic oats.
See recipe notes for vegan option.
breakfast? snack? dessert? post-hike nutrition? pre-workout fuel? this bar is all of those things and more…..BONUS! freezes so well you can basically have them on-hand whenever the urge hits you.
- 8 TBSP unsalted butter, room temperature
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 3 large eggs, room temperature add one at a time
- 1 1/2 cups peanut butter, creamy
- 1 tsp vanilla extract
- 2 1/2 cups finely ground rolled outs
- 1 1/2 cups rolled outs, whole
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chocolate chips
- 1/2 cup unsweetened shredded coconut
- 1/2 cup dried fruit (cranberries, raisins, apricot, etc.)
- flaky sea salt, for finishing
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Preheat the oven to 350ºF. Line a 9" x 13"baking pan with parchment paper.
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Mix the fine ground and whole oats, cinnamon, baking soda, ginger, and salt in a medium bowl. Set aside.
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In a small bowl, mix the chocolate chips, coconut, and dried cherries. Set aside.
-
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl by hand, beat the butter and brown and granulated sugars until light and fluffy.
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Add the eggs one at a time, scraping down the sides, to make sure they’re well-incorporated.
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Add the peanut butter and vanilla and mix until incorporated.
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Add the oat mixture and mix on the lowest speed of the mixer for two minutes.
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Add the 'mix-ins' (chocolate chips, coconut, and dried fruit mixture) and stir until completely incorporated, making sure everything is well-mixed.
-
Scrape the dough into the prepared pan and smooth the top.
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Sprinkle gently with some flakes of sea salt and bake until the top is golden brown and the center feels just set when you press it lightly, 20 to 25 minutes.
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Remove from the oven and cool completely before cutting.
- recipe inspired by David Lebovitz’ Peanut Butter Granola Bars
- gluten-free; can adapt to vegan by using plant-based butter and egg replacer or flax seed to sub for eggs
- mix-ins including chocolate chips, dried fruit, and coconut are all optional.
- butterscotch chips might be really nice, although I haven’t tried that yet.
- also various nuts could be a nice alternative to the chocolate and fruits.
- substitutions ARE ALLOWED. just make sure it is in equal portions or cooking time and amount of moisture in the recipe may need to be adjusted.
- I have made these many times b/c they are DELICIOUS and b/c they freeze super well. I take about 8 bars and wrap tightly in parchment, then store in a plastic bag or container to avoid freezer burn.
- Freezing allows you to portion size for your purposes and keeps them tasting fresh as if you baked them that day!
- I keep in the refrigerator b/c they taste great cold but can also be stored in an air-tight container at room temp.
- I do love crunchy, which these are NOT…..BUT they are satisfying as a healthy snack with nutritious value and BY FAR TASTE IONS BETTER THAN ANY PROCESSED STORE-BOUGHT BARS, IMHO!!!!
