Sweet and Salty Chocolate Peanut Butter Granola Bars
These Sweet and Salty Chocolate Peanut Butter Granola Bars are a delicious, easy-to-make snack packed with wholesome ingredients and perfect for anytime cravings!
Equipment
- Large Mixing Bowl
- Medium Mixing Bowl
- 9x13 inch baking pan
- Parchment Paper
- Spatula
- Measuring cups and spoons
Ingredients
- 3 1/3 cups quick rolled oats
- 1 cup light brown sugar packed
- 2/3 cup oat flour
- 1 1/4 teaspoons finely ground sea salt
- 3/4 teaspoon ground cinnamon
- 1 cup salted peanuts roughly chopped
- 1/2 cup salted almonds roughly chopped
- 1 cup walnuts roughly chopped
- 1 cup sour cherries roughly chopped
- 1 cup mini chocolate chips
- 1 1/3 cups creamy peanut butter
- 1 1/4 cups coconut oil or canola oil, melted
- 3/4 cup honey or maple syrup
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- In a large mixing bowl, add the quick rolled oats, light brown sugar, oat flour, finely ground sea salt, and ground cinnamon. Stir until well combined.
- Add the roughly chopped salted peanuts, salted almonds, walnuts, and sour cherries to the dry mixture. Mix thoroughly to ensure even distribution.
- In a medium mixing bowl, whisk together the creamy peanut butter, melted coconut oil (or canola oil), and honey (or maple syrup) until smooth and well combined.
- Pour the wet mixture into the dry ingredients. Using a spatula, mix until all the ingredients are well coated. Fold in the mini chocolate chips gently.
- Pour the granola mixture into the prepared baking pan. Press down firmly with the spatula to ensure an even layer that holds together well.
- Place the pan in the preheated oven and bake for about 20-25 minutes, or until the edges are golden brown. Keep an eye on them to avoid over-baking.
- Once baked, remove the pan from the oven and let it cool in the pan for about 10 minutes. Use the parchment paper to lift the bars out of the pan and place them on a wire rack to cool completely. Once cool, cut into bars of your desired size.
Notes
- Substitute half of the creamy peanut butter with unsweetened applesauce for a lower-calorie option.
- Use agave nectar instead of honey or maple syrup for a lower glycemic index alternative.
- Store bars in an airtight container at room temperature for up to one week, refrigerate for two weeks, or freeze for up to three months.