Crunchy Peanut Butter Granola Bars
Ingredients
The base
-
2
cups
rolled oats
-
¾
cup
raw slivered almonds
-
¼
cup
raw sunflower seeds
-
¼
cup
unsweetened shredded coconut
The binding mixture
-
½
cup
creamy or crunchy peanut butter
-
2
Tbsp
coconut oil
-
¼
cup
maple syrup or agave nectar
-
20
pieces
medjool dates (pitted and finely chopped)
-
2-3
Tbsp
dried fruit (optional)
Instructions
- Preheat the oven to 350°F (176°C) and line an 8x8-inch baking dish with parchment paper.
- Add oats, almonds, and sunflower seeds to a large baking sheet. Bake for 13-15 minutes until light golden brown, stirring occasionally. Add shredded coconut in the last 5 minutes.
- In a small saucepan, combine peanut butter, coconut oil, and maple syrup over medium heat until melted and well mixed.
- In a large mixing bowl, combine chopped dates, toasted oats, nuts, seeds, and optional dried fruit. Pour the peanut butter mixture over and stir well to combine.
- Transfer the mixture to the prepared baking dish, pressing down firmly to pack it tightly.
- Freeze for 30 minutes to set, then cut into 9 squares or 10-12 bars.
- Store in a sealed container in the refrigerator for 2-3 weeks or in the freezer for up to 1 month.
Nutrition Facts (estimated)
Servings
9 squares
Calories
335
Total fat
16.8g
Total carbohydrates
42.2g
Total protein
8.9g
Sodium
68mg
Cholesterol
0mg
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