Sweet and Salty Chocolate Peanut Butter Granola Bars

Name: Sweet and Salty Chocolate Peanut Butter Granola Bars
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
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

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Course
Breakfast, Snacks, Others

Sweet and Salty Chocolate Peanut Butter Granola Bars

Iris Warren

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Sweet and Salty Chocolate Peanut Butter Granola Bars make perfect snacks on-the-go!

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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

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Instructions

Preheat oven to 350 degrees (F). Line an 9″x13" baking pan with parchment paper; lightly grease the parchment paper and any exposed pan with a non-stick spray; set aside.
Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the peanut butter, coconut oil, and honey. Pour the wet ingredients over the dry ingredients and use a rubber spatula to mix everything together (it will be a crumbly mix).
Pour the mixture into the prepared pan and press it down firmly (you want it really packed down into the pan so it holds its shape).
Bake the bars for 30-35 minutes, or until they’re golden brown on top and around the edges. They’ll seem soft and slightly under-baked when you're removing them from the oven - not to worry - they'll firm up as they cool.
Cool the bars in the pan completely before cutting.
Once cool, use a very sharp (preferably serrated) knife to cut the bars into rectangles. Store in the fridge, freezer, or at room temperature in an airtight container.