Easy Peanut Butter Granola Bars Recipe

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in saturated fat, while sunflower seed butter is nut-free.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup offers a unique flavor, while agave syrup can be less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is often cheaper.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: cocoa powder

Dark chocolate chips have less sugar, while cocoa powder can be a cost-effective alternative.

Mix 3 tablespoons of flaxseed meal with 6 tablespoons of water and refrigerate for about 10 minutes to thicken.

Chop 1/2 cup of peanuts.

Add 3 cups of rolled oats to a rimmed baking sheet and toss the chopped peanuts on top.

Spread the oats and peanuts into a single layer and bake in a 350°F oven for 5 minutes.

Stir the mixture and bake for another 3 to 5 minutes until lightly golden.

In a large mixing bowl, add 3/4 cup of unsweetened peanut butter, 1/3 cup of pure maple syrup, 1 teaspoon of ground cinnamon, and 1 teaspoon of vanilla extract.

Stir in the flaxseed meal and water mixture from earlier.

Once the oats and peanuts have cooled a bit, add them to the peanut butter mixture and stir until all the oats are well coated.

For chocolate peanut butter bars, sprinkle in 1/4 cup of mini chocolate chips and mix.

Transfer the granola mixture to an 8-by-8-inch square pan and press the mixture into the pan using a rubber spatula.

Add a sheet of parchment paper and use the bottom of a glass or measuring cup to press it down firmly.

Refrigerate for 2 hours until set and hard.

Slice into 12 bars and store in an airtight container for up to one week or in the freezer for up to three months.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens