Description
These easy peanut butter granola bars combine rolled oats, natural peanut butter, and pure maple syrup for a delicious, naturally vegan, gluten-free snack. With a perfect balance of sweet and savory flavors and about 8 grams of protein per bar, they make a nutritious and convenient treat perfect for any time of the day.
Ingredients
Dry Ingredients
- 3 cups (340g) old-fashioned rolled oats
- 1/2 cup (70g) unsalted peanuts, chopped
- 3 tablespoons flaxseed meal
- 1 teaspoon cinnamon
- 1/4 teaspoon fine sea salt (optional)
Wet Ingredients
- 3/4 cup (190g) natural unsweetened peanut butter
- 1/3 cup (110g) pure maple syrup
- 1 teaspoon vanilla extract
Add-ins
- 1/4 cup + 1 tablespoon (60g) mini chocolate chips or finely chopped chocolate
Instructions
- Preheat the Oven: Heat your oven to 350°F (177°C) and line an 8-inch or 9-inch square pan with aluminum foil or parchment paper, covering the bottom and sides for easy removal.
- Toast Oats and Peanuts: Spread the rolled oats and chopped peanuts on a baking sheet. Bake for 5 minutes, stir, then bake another 3 to 5 minutes until lightly toasted. Remove and allow to cool completely.
- Prepare Flax Eggs: Stir together 3 tablespoons flaxseed meal and 6 tablespoons water in a small bowl. Refrigerate for 10 minutes until the mixture gels and thickens, mimicking eggs.
- Mix Wet Ingredients: In a large bowl, combine peanut butter, maple syrup, cinnamon, vanilla extract, and the prepared flax eggs. If using, add sea salt here and mix well.
- Combine Dry Ingredients: Once oats and peanuts are cooled, add them to the wet mixture. Stir thoroughly until all oats are coated and the mixture is sticky. If too dry, incorporate up to 1/4 cup more peanut butter.
- Add Chocolate Chips: Mix in 1/4 cup of chocolate chips into the oat-peanut butter mixture. Reserve the remaining 1 tablespoon for topping.
- Press into Pan: Transfer the mixture into the prepared pan. Using a rubber spatula, damp fingertips, or placing parchment on top and pressing firmly with the bottom of a glass, compact the mixture to ensure the bars hold together once set.
- Top and Chill: Sprinkle the remaining tablespoon of chocolate chips on top and gently press them in. Cover the pan and refrigerate for at least 2 hours. For quicker chilling, freeze for about 30 minutes. Avoid cutting before bars are fully chilled to prevent crumbling.
- Cut and Serve: Lift the bars out of the pan using the foil or parchment edges. Peel away and slice into 12 equal bars. Store as directed.
Notes
- Optional salt enhances flavor but can be omitted.
- If the mixture is too crumbly, add a little more peanut butter, up to 1/4 cup.
- For firmer bars, store refrigerated; for softer bars, keep at room temperature but handle gently.
- Bars freeze well for up to three months in an airtight container.
- Prep Time: 2 hours 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
