RECIPESMAY 4, 2013

snacking made simple – peanut butter granola bars

Who doesn’t love a great granola bar? This recipe is easy to make – and super versatile. I used the beloved chocolate and peanut butter combination for these kid-friendly treats, but you can substitute any flavors you like. Use almond butter for peanut-free bars, or sunflower seed butter to be completely nut free. And feel free to swap in any dried fruit you prefer. Chopped dates, raisins, apricots, figs… they would all work really well.

You can also play around with different sweeteners – honey can be substituted in place of maple syrup. I love coconut palm sugar, but if you don’t have it around, use sucanat – or brown sugar. And you can also leave out the chocolate chips. But that doesn’t sound like much fun.

Any way you make ’em, you will get chewy, filling, and just-sweet enough snacks that are perfect for a hearty snack at home – or on the go.

Peanut Butter + Chocolate Chip Granola Bars

Ingredients:

1 ½ cups rolled oats*
½ cup oat flour*
¼ cup ground flax
½ cups coconut sugar
½ cup roasted unsalted peanuts, chopped
½ teaspoon sea salt
¼ teaspoon ground cinnamon
½ cup dried currants
½ cup mini chocolate chips
1/3 cup natural peanut butter
1/3 cup coconut oil, liquified (can substitute grapeseed oil or melted butter)
¼ cup pure maple syrup

Procedure:

Preheat oven to 325. Line an 8 x 8 baking pan with parchment paper. Lightly grease parchment paper.

Add oats, flour, flax, coconut sugar, peanuts, salt, and cinnamon to food processor; pulse 5-7 times until well combined. Add to a large bowl along with currants and chocolate chips. In a smaller bowl, whisk together peanut butter, oil or butter, and honey. Pour liquid ingredients into the dry bowl and stir until combined and crumbly.

Press mixture into pan. Bake for 30-40 minutes, or until the edges brown. Let cool for 30-60 minutes. This step is important to make sure your bars aren’t crumbly.

Carefully lift bars from pan with parchment paper, and cut with a serrated knife.

*Be sure to use certified gluten-free oats/oat flour if you have a sensitivity.