Chocolate Peanut Butter Granola Bars
These chocolate peanut butter granola bars are chewy, easy to make and hold together nicely. They're vegan, gluten-free and perfect for an on-the-go breakfast or snack.
Servings: 10
Ingredients
- 2 cups old fashioned rolled oats
- ¼ cup chopped peanuts
- ¼ cup chopped dark chocolate chunks or chocolate chips plus more for topping
- 2 Tablespoons chia seeds
- 1 cup natural drippy peanut butter
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
Instructions
- Line an 8×8-inch square baking pan with parchment paper. I like to use binder clips to clamp the parchment down so it stays in place.
- Combine oats, peanuts, chocolate chunks and chia seeds in a large mixing bowl.
- Heat peanut butter and maple syrup in a medium saucepan over medium low heat, stirring constantly until combined and warm, about 2-3 minutes. Remove from heat and stir in vanilla and sea salt.
- Pour peanut butter mixture into the bowl with the oat mixture and stir until everything is evenly coated. It’s okay if the chocolate starts to melt.
- Dump mixture into your prepared pan and press the mixture down firmly using your hands or a rubber spatula so it’s evenly spread out. Sprinkle more chocolate chips on top and press them down into the bars.
- Once bars are pressed down firmly, place bars in the fridge for at least 2 hours to allow them to cool and firm up.
- Once the bars feel solid/hard to the touch, remove them from the pan, place on a cutting board and slice into 10 even bars. Serve immediately or save for later.
- These bars will stay together best if you store them in the refrigerator. They will keep for 1 week in an airtight container in the fridge. For freezing, wrap them individually and store in the freezer for up to 2 months.
Video
Nutrition
Serving: 1 bar | Calories: 324kcal | Carbohydrates: 29g | Protein: 11g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 138mg | Potassium: 329mg | Fiber: 5g | Sugar: 12g