Chocolate Peanut Butter Granola Bars
After mentioning the above granola bars in my previous post on meal prepping the recipe was requested by many, so I am very happy to share these beloved bars with you! I think everyone needs a handy granola bar recipe in their back pocket they can make wearing a blindfold — and this is ours.
Back in 2012 when I first went plant based I came up with this recipe. We were buying granola bars often and they were something I was comfy with tackling to make my own. They became our “camp granola bars” because we made them most often to bring on camping trips for easy breakfasts. They soon became a staple granola bar we made anytime and still are to this day!
We like these to be quite large, but you can of course slice smaller or cut into squares if you’re liking these for more of a snack. Scott will usually eat a fresh banana alongside a granola bar for breakfast with his cup of coffee. Yum!
I love how easy these come together, how much they taste like a treat, and how they set in the fridge (zero baking is required). They pack well for traveling too and are almost always in our backpacks on an airplane!
I hope you enjoy these and please feel free to riff on this recipe all that you’d like. I left out the cocoa last week, replaced half the maple with honey, and added raisins and crushed pretzels for a trail mix vibe — they were delicious!
x Jessie
CHOCOLATE PEANUT BUTTER GRANOLA BARS
Makes 8 large bars or 9 medium squares.
1 cup creamy peanut butter salted or unsalted
1 cup maple syrup
4 cups rolled oats can be quick oats or a mixture
1/2 cup hulled raw sunflower seeds
2 tablespoons hemp seeds
2 tablespoons chia seeds
1/4 teaspoon cinnamon
1/4 teaspoon sea salt
1/2 cup cocoa powder can be raw cacao or use dutch processed for deeper chocolate flavor
Combine the dry ingredients (oats through cocoa powder) in a large bowl and mix thoroughly.
Create a well in the center and add the peanut butter and maple syrup.
Mix the wet ingredients together well, then work in the dry until fully combined.
Line an 8x8 baking dish with parchment.
Transfer the granola bars to the lined dish.
Press in evenly and firmly using a sturdy spatula.
Let set in the fridge for 1 to 2 hours.
Remove from the tray by lifting the parchment and slice into 8 bars, or 9 squares.
Store in an airtight container in the fridge and enjoy within 1 to 2 weeks.