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 vegetarian. They can easily be made vegan, too—just swap the honey for maple syrup. —Elspeth Chalmers
Thompson seedless raisins
roasted unsalted pumpkin seeds
roasted unsalted almonds
1 1/3 cups
smooth all-natural peanut butter
Diamond Crystal kosher salt [If using any other type of salt, use half the amount recommended]
In This Recipe
Line a 3-4 qt baking dish with parchment paper, leaving about 1/2 inch handing over each side.
Add the peanut butter and honey to a pan on the stovetop over medium-low heat.. Stir gently until combined. 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.
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.
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.
Once mixed, transfer the mixture to your baking pan. Press the mixture down firmly using the back of the spoon into an even layer.
Let the mixture cool in the fridge for about an hour before enjoying.