These delicious Peanut Butter Granola Bars have had rave reviews from all family and friends who have tried them. They are SO easy to whip together, too! They're a wonderful mix of toasted oats & seeds and peanut butter & honey. They're great for school or to bring to work. They have a lovely mix of salty and sweet, which is delicious in a granola bar. The freshness will make you never again want to eat a store-bought bar. Enjoy!
Delicious Peanut Butter Granola Bars
Makes one 8" x 8" pan. Serves ~12
Preheat oven to 325 F.
Mix together in a large bowl:
2 1/2 cup large rolled oats (use gluten-free if Celiac or sensitive)
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/8 tsp salt
4 Tbsp oil (I used Canola oil)
Spread onto an unlined cookie/baking sheet.
Bake at 325 F for about 15 - 20 minutes, until just starting to brown. Remove pan to cooling rack. (You don't need to let these cool. Just mix the following together after you remove the oats/seeds from the oven).
Mix together in a large bowl (you can use the same bowl as before):
1/2 cup raisins
2/3 cup creamy peanut butter *
1/4 honey
1/4 cup agave nectar
Add and mix thoroughly:
Oven-roasted oats/pumpkin seeds/sunflower seeds, from above
Press into an 8" x 8" pan lined with aluminum foil.
Press top of bars down with plastic wrap. Refrigerate, covered by plastic wrap, at least 4 hours until cool. Slice and wrap individually, if desired. Store a couple weeks in the refrigerator, slicing off pieces as you want. Or, you can slice and freeze individual pieces for later!
Enjoy!
* I used Skippy Brand creamy peanut butter. I do find different brands of peanut butter have different tastes, and this is one of our favorite types - although we like the natural butters a lot, too!
Wonderful, creamy, nutty, peanut butter granola bars!
Delicious Peanut Butter Granola Bars
Makes one 8" x 8" pan. Serves ~12
Preheat oven to 325 F.
Mix together in a large bowl:
2 1/2 cup large rolled oats (use gluten-free if Celiac or sensitive)
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/8 tsp salt
4 Tbsp oil (I used Canola oil)
Spread onto an unlined cookie/baking sheet.
Oats & seeds ready to toast lightly in the oven!
Bake at 325 F for about 15 - 20 minutes, until just starting to brown. Remove pan to cooling rack. (You don't need to let these cool. Just mix the following together after you remove the oats/seeds from the oven).
Mix together in a large bowl (you can use the same bowl as before):
1/2 cup raisins
2/3 cup creamy peanut butter *
1/4 honey
1/4 cup agave nectar
Add and mix thoroughly:
Oven-roasted oats/pumpkin seeds/sunflower seeds, from above
Press into an 8" x 8" pan lined with aluminum foil.
Bars before covering/pressing down with plastic wrap.
Press top of bars down with plastic wrap. Refrigerate, covered by plastic wrap, at least 4 hours until cool. Slice and wrap individually, if desired. Store a couple weeks in the refrigerator, slicing off pieces as you want. Or, you can slice and freeze individual pieces for later!
Enjoy!
* I used Skippy Brand creamy peanut butter. I do find different brands of peanut butter have different tastes, and this is one of our favorite types - although we like the natural butters a lot, too!
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