I’ve got big plans this week… and by big plans I mean making these homemade Peanut Butter Granola Bars again because as of this morning, the full pan I made a few days ago is already nothing more than a sad, crumb filled reminder of the granola bars that once were…
These bars are no joke friends. Straight up addictive because… ahem… peanut butter + chocolate. You get it.
No-bake, easy, chewy, caramelly, nutty, and chocolatey … yeah these bars a serious vibe. They are on their own level. You need them in your life. Let’s get to it.
p.s. if you are amazing enough to try swapping the peanut butter for almond butter… just be prepared to eat the whole pan in one day.
Chewy Maple Peanut Butter Granola Bars
Things you need…
1 x 9×9 inch square baking pan
Granola Bars
6 dates, pureed
1/3 cup maple syrup
1/3 cup natural peanut butter + extra for drizzling
2 tbsp olive oil
1 tsp vanilla
1 tbsp all purpose flour (or protein powder)
1 1/2 cups large flake rolled oats
1 cup puffed quinoa
1/4 tsp cinnamon
1/4 cup mini dark chocolate chips or cocoa nibs
pinch of salt
1/2 cup flaked almonds
1/3 cup sunflower seeds
Optional Bottom Layer
1 tbsp natural peanut butter
3 oz dark chocolate, chopped
How to make…
Line a 8×8 inch baking pan with parchment paper.
Optional Bottom Layer
In a heatproof bowl, place peanut butter and chopped dark chocolate. Melt in the microwave in 30 second intervals, mixing in between until smooth. Pour into parchment lined baking pan and use a spatula to spread to the outer edges. Set aside.
Granola Bars
In a large bowl, mix together date puree, maple syrup, natural peanut butter, olive oil and vanilla until smooth and creamy. Add oats, puffed quinoa, flour, cinnamon salt, almonds and sunflower seeds. Use a spatula to mix the dry ingredients with the wet until everything is evenly coated. Add in the mini chocolate chips and mix to evenly distribute.
Scoop granola mixture into the pan on top of the melted peanut butter chocolate layer. Use a spatula to press the granola into an even layer over the chocolate and into the edges of the pan. Press as tightly into the pan as you can as this will ensure your granola bars don’t crumble apart.
Once evenly pressed, cover with plastic wrap and set in the fridge for an hour. Use the parchment paper to remove the granola bars from the pan and use a sharp knife to slice into 8 equal bars. Drizzle natural peanut butter in a squiggle on top of each bar. Place the bars back in the pan, and cover with plastic wrap. Store in your fridge for up to 2 weeks and enjoy as needed
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