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Prep time
25 minutes
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Cook time
1 hour
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makes
16
Author Notes
These healthy, easy to make granola bars are my go-to weekday breakfast. Whip them up before you brew your coffee and they'll be ready for you when you're ready to take on the day.
These are accidentally gluten-free and swap the honey for maple syrup to make these vegan, too. —Elspeth Chalmers
Ingredients
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1 3/4 cups
rolled oats
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1/2 cup
Thompson seedless raisins
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1/2 cup
roasted unsalted pumpkin seeds
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1/3 cup
roasted unsalted almonds
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1/3 cup
flax meal
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1/3 cup
walnut pieces
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1 teaspoon
cinnamon
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1 teaspoon
Diamond Crystal kosher salt [If using any other type of salt, use half the amount recommended]
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1 1/4 cups
smooth all-natural peanut butter
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1/3 cup
honey
Directions
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Line a 3-4 qt baking dish with parchment paper, leaving about 1/2 inch handing over each side.
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Add the peanut butter and honey to a pan. Stir gently until combined. Set the stovetop to low and continue stirring occasionally for 3-5 minutes. The peanut butter will soften and the mixture will thicken slightly. Remove from heat and let cool 1-2 minutes.
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While the honey mixture cools, add the oats, nuts, seeds and raisins to a blender. Blitz for 1-2 minutes on medium speed, until everything is in pieces. The pieces should be no larger than the size of 1/3 of an almond and no smaller than the size of an oat.
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Add the blended ingredients to a large mixing bowl. Then, add your cinnamon and salt. Mix the cooled honey-peanut butter mixture in with the dry ingredients with a wooden spoon.
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Once mixed, transfer the mixture to your baking pan. Press the mixture down firmly using the back of the spoon into an even layer.
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Let the mixture cool in the fridge for about an hour before enjoying.
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