Here is a healthier version of one of my favorite store-bought snacks, Nature Valley’s crunchy peanut butter granola bars. All you need are 6 ingredients you probably already have on-hand. If you have leftover tahini, you may use that instead of the peanut butter. (This recipe has been updated since its original September 2017 version).
- 2 cups old-fashioned rolled oats
- ¼ cup honey
- 3 tablespoons natural peanut butter OR tahini
- 2 tablespoons melted coconut oil, plus more for greasing
- 1 tablespoon flaxseed meal (ground flaxseeds) OR chia seeds
- 1 teaspoon vanilla extract
- Coarse sea salt
- Preheat the oven to 350ºF. Line an 8×8” baking dish (See Note) with parchment paper, leaving a few inches of overhang, and lightly grease the paper with coconut oil. Set aside.
- Place the oats in a large bowl.
- In a small pot, combine the honey, peanut butter, oil, flaxseed meal, vanilla, and a pinch of salt. Briefly heat over a low flame, stirring frequently, just until the mixture is combined and pourable, 30-60 seconds.
- Pour the honey mixture into the bowl with the oats and stir until the oats are evenly coated. Transfer the mixture to the prepared baking dish. Using a spatula and/or your hands, firmly press the mixture into the dish to flatten it into a single layer. Sprinkle lightly with salt.
- Bake for 20 to 23 minutes, until just barely golden.
- Cool completely. Once no longer warm to the touch, lift the bars out of the baking dish using the parchment paper overhang. Using a sharp knife, cut into 8 bars or 16 small squares. Store in an airtight container for up to 7 days.
This recipe was developed using a ceramic baking dish. If you plan to use a metal dish, the bars may take less than 20 minutes since metal heats up faster than ceramic. If the bars are over-baked, they may crumble upon slicing.
- Serving Size: 2 bars
- Calories: 366
- Fiber: 5.4 g
- Protein: 8.8 g