The Best Granola Bars

I am so happy to finally post this recipe. Granola bars are challenging- you want to create a bar that sticks together but isn’t packed with sugar.

These are full of healthy fats from the flaxseed, nuts, and of course the peanut butter. This particular variation works with either New York Maple or Adirondack Jack Saratoga Peanut Butter.

What I like about the version I finally settled on is the ratio of peanut butter to honey. I didn’t want something with more sugar than peanut butter. I chose honey as my sweetener because it’s a great natural sweetener that you can find at any Farmers’ Market. Honey has trace minerals and the flavor pairs so nicely with dried fruit and nuts. If you are a non-honey eating vegan, you can substitute brown rice syrup for the honey. Maple syrup and agave nectar will be too thin for this recipe.

In making several (five!!) variations of this recipe, I found there are a few crucial steps that ensure granola bar success.

1. Salt and toast your oats. Shake rolled oats with 1 tbsp oil, 1 tbsp honey and 1/3 tsp salt then toast for 10- 15 minutes. This gives the oats a nutty flavor and gives each bite a sweet and salty flavor. I tried mixing the salt into the wet ingredients, and it just wasn’t as good.

2.TAMP down those bars! After moving the mixture into a 13x9x2 pan, I spray the bottom of a loaf pan and then use it to apply pressure to the bars. You want to pack them so they don’t fall apart when they’re cut

3. Use quality peanut butter. Saratoga Peanut Butter is so flavorful and doesn’t get lost with all the other ingredients. Natural peanut butter is so much more nutritious and just tastes better.

The best part of my version is how fun it is! It involves a lot of shaking, and is plenty of fun for kids. This is a great, healthy recipe to bring parents and kids together in the kitchen.

I’ve provided both the volumetric recipe and the recipe by mass. I prefer using a scale for baking, but many people don’t own a kitchen scale.

I’m proud to present peanut butter granola bars:

• 1 tbsp coconut oil (or vegetable oil)
• 1 tbsp honey
• 1/3 tsp salt
• 1/4 tsp cinnamon (optional)
• 2 cups old fashioned rolled oats
• 1/4 cup chopped nuts of your choice

• 2/3 cup Saratoga Peanut Butter: either Plain Jane, New York Maple, or Adirondack Jack
• 1/2 cup honey
• 1/2 cup milled flaxseed*
• 1/3 cup dried cranberries, or other dried fruit
• 2 tbsp spelt flour (or whole wheat flour)
• 1 cup puffed grain cereal: millet, wheat, rice, or kamut

Preheat the oven to 325* F.

In a large Tupperware container, combine the oil, honey, salt and cinnamon. Microwave for 20 seconds, stir and microwave until very thin (about another 20 seconds.)

Add the oats to the container, cover and shake until all oats are evenly coated. You may have to open and stir the oil and honey out of the corners of the container.

Pour the shaken oats and the nuts into a 13x9x2 pan and bake for 10-15 minutes, turning once.

Meanwhile, combine the peanut butter and honey in the same container. Microwave for 2 or 3 sets of 20 seconds, until thin enough to combine the rest of the ingredients. Add the flaxseed and stir.

Once the oats are toasted and cooled, add the flour, dried fruit and puffed grains. Stir, then pour into the container of honey and peanut butter.

Fold ingredients together, then cover the container and shake for 1 minute until everything is evenly distributed.

Cut a piece of parchment paper large enough to line the bottom of the 13X9 pan. (An 11”x8.5” piece is the perfect size) place on bottom, then spray with baking spray.

Pour the mixture into the prepared pan, then grease the bottom of a bread pan. Place the bread pan on top of the granola bar mixture and apply even pressure, flattening and tamping down the ingredients.

If there are any spots that appear dry, drizzle a little honey and then tamp down with the bread pan.

Bake for 20 minutes, and then let cool in the pan for 30.

Remove the bars from the pan and slice with a sharp knife into 18 equal pieces. (they end up about 3.5”x2”)

To store: wrap in waxed paper or place in small zip lock bags. These are great for a grab and go snack or for a bite to eat with tea.

Metric recipe:

• 17 g honey
• 14 g coconut oil
• 2 g salt
• 1 g cinnamon
• 175 g old fashioned rolled oats
• 30 g nuts of your choice

• 180 g Saratoga Peanut Butter: either Plain Jane, New York Maple, or Adirondack Jack
• 147 g honey
• 56 g milled flax seed*
• 45 g dried cranberries, or other dried fruit
• 20 g spelt flour or whole wheat flour
• 15 g puffed grain cereal: either millet, rice, wheat, or kamut

Preheat the oven to 163* C.

In a large Tupperware container, combine the oil, honey, salt and cinnamon. Microwave for 20 seconds, stir and microwave until very thin (about another 20 seconds.)

Add the oats to the container, cover and shake until all oats are evenly coated. You may have to open and stir the oil and honey out of the corners of the container.

Pour the shaken oats and the nuts into a 13x9x2 pan and bake for 10-15 minutes, turning once.

Meanwhile, combine the peanut butter and honey in the same container. Microwave for 2 or 3 sets of 20 seconds, until thin enough to combine the rest of the ingredients. Add the flaxseed and stir.

Once the oats are toasted and cooled, add the flour, dried fruit and puffed grains. Stir, then pour into the container of honey and peanut butter.

Fold ingredients together, then cover the container and shake for 1 minute until everything is evenly distributed.

Cut a piece of parchment paper large enough to line the bottom of the 13X9 pan. (An 11”x8.5” piece is the perfect size) place on bottom, then spray with baking spray.

Pour the mixture into the prepared pan, then grease the bottom of a bread pan. Place the bread pan on top of the granola bar mixture and apply even pressure, flattening and tamping down the ingredients.

If there are any spots that appear dry, drizzle a little honey and then tamp down with the bread pan.

Bake for 20 minutes, and then let cool in the pan for 30.

Remove the bars from the pan and slice with a sharp knife into 18 equal pieces. (they end up about 3.5”x2”)

To store: wrap in waxed paper or place in small zip lock bags. These are great for a grab and go snack or for a bite to eat with tea.

Shaking the oats, oil and honey

Stir the honey, peanut butter and flax together. Add the toasted oats.

The prepared pan

The oat mixture.

Tamp down the mixture with a bread pan.

Out of the oven and ready to cut.

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Here are the nutrition facts:

These granola bars contain 764 mg Omega 3 fatty acids, 16% DV Magnesium, 13% DV Phosphorous, 10% DV Copper, 40% DV Manganese, and 7% DV or both Iron and Selenium.

They have a reasonable amount of fiber and protein, plus they taste wonderful!

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Enjoy!