A super-easy and healthy granola bar! This recipe makes 24-27 bars, which are easy (and delicious) to freeze.
Full of nuts, oats, peanut butter and white chocolate, this is a recipe easy to make vegan – just substitute Maple Syrup for the Honey!
Prep Time:15 min
Cook Time:30-35 min
Total Time:45-50 min
Yield:27 bars 1x
4 c Quick-Cooking Oats, divided
2/3 c Brown Sugar (dark preferred)
1 c Toasted Pecans, salted if desired, and chopped
1 c Sliced Almonds
1/2 c Unsweetened, shredded (or chipped) coconut
1/2 c Ground Flaxseed
1 c white chocolate chips, or 4–5 oz, chopped
3/4 c Dried Apricots, chopped
3/4 c Smooth Peanut Butter (I use all-natural)
3/4 c Extra-Virgin Olive Oil
3/4 c Honey (sub Maple syrup for Vegan recipe)
2 t Natural Vanilla Extract
1 1/4 t Kosher Salt
Preheat oven to 350F (I set my Convection-Bake oven to 340F). Prepare a 13×9 baking pan by spraying or buttering the bottom and sides, then cover with a layer of parchment long enough to hang over 2 sides, creating paper “handles” with which to lift the bars when baked. Then spray or butter the parchment.
In a small food processor (or coffee bean grinder), process 3/4 c of the oats until they are finely ground. In a large bowl, mix together: oats, oat flour, brown sugar, pecans, almonds, coconut, flaxseed, chocolate, apricots and salt.
In a medium bowl, whisk peanut butter, vanilla, olive oil and honey. Pour the liquid mixture over the dry ingredients. Mix well.
Press granola mixture firmly into the prepared baking pan. It’s best to take a sheet of plastic wrap, set it over the granola, the firmly press down to make the layer even across the pan, all the way to the edges. This will keep your hands clean and will ensure the granola is properly pressed into the pan. Discard the plastic when finished.
Bake 30-35 mins until bars are brown at the edges and golden in the center. Remove from the oven, cool. Once cool, place bars in the refrigerator for at least 2 hours before slicing. This will prevent them from crumbling. When ready to slice, use the long edges of the parchment as “handles” to gently pull the sheet of bars from the pan. Using a sharp knife, slice into bars or squares or desired size. I made my bars 1”x4”.
This recipe can be adapted to include any combination of nuts, dried fruits and chips, just be sure to have between 3 1/2 – 4 c of mix-ins total.