Homemade Peanut Butter Granola Bars Recipe

Homemade Peanut Butter Granola Bars Recipe: Made with just seven common ingredients, this recipe for Chewy Peanut Butter Granola Bars is naturally gluten-free, high in protein, and incredibly tasty. No baking is necessary!

 

Homemade Peanut Butter Granola Bars Recipe

 

 

 

INSTRUCTIONS

 

• Line a square baking pan, either 8 by 8 inches or 9 by 9 inches, with parchment paper. Put aside.

 

• In a medium saucepan, combine the peanut butter, honey, and coconut oil. Allow the mixture to simmer over medium heat, stirring from time to time. Simmer for an additional minute, stirring often to prevent burning of the mixture’s bottom. Take off the heat source.

 

• Mix in the salt and vanilla, stirring to blend them well. Stir until well blended after adding the almonds and oats. (Optional step: This is where you can chill the granola in the refrigerator for about 15 minutes, or until it reaches room temperature, if you want the chocolate chips to stay solid.) After that, mix in the chocolate chunks until well mixed.

 

• Firmly and uniformly press the granola into the bottom of the pan that has been prepared. (To make it nice and flat, I push it down with the bottom of a measuring cup.) If desired, add a few more chocolate chips on top. After that, chill the granola bars in the refrigerator for about an hour, or until they are nice and cold.

 

• The bars can be removed from the pan and placed onto a cutting board by using the parchment paper. Slice, present, and savor! Alternately, freeze for up to three months, or keep in a tight container for up to five days.

 

ALSO SEE

Flourless Double Chocolate Peanut Butter Oatmeal Cookies Recipe

 

FAQs AND QUESTIONS

 

How Do You Make Granola Bars?

 

• Okay, let’s get started! To assemble these DIY granola bars, just:

 

• Put the honey, coconut oil, and peanut butter over low heat. Yes, we will heat these three components first, as this is a crucial step in ensuring that these bars stay together. Put the PB, honey, and coconut oil in a saucepan and cook over medium heat, stirring regularly, until it reaches a simmer (low bubble).

 

• Stir frequently to prevent burning of the peanut butter’s bottom throughout the remaining minute of simmering. Reduce the heat if you notice tiny brown flecks on the bottom. Take the pan off of the burner and..

 

• Stir in the salt and vanilla. Mix until well blended.

 

• Include everything else. Well, I suggest stirring in everything but the chocolate chips if you want the chips to maintain their shape. After the granola is well blended, allow it to cool in the refrigerator for fifteen minutes before incorporating the chocolate chips. (If they melt a little, they’ll still taste great.) 😉

 

• Grease a square baking pan and press granola into it. Put parchment paper inside an 8 x 8 or 9 x 9-inch baking pan. Next, evenly and firmly push the granola into the pan. To get it nice and flat, I press it down with the bottom of a measuring cup. (You want to pack it tightly so that

 

• Chill till very cold. Once the bars are cold, cover the baking pan and place it in the refrigerator for about an hour.

 

• Slice the bars. Elevate the large granola slab onto a chopping board using the parchment paper. After that, cut the bars to the size and form you choose.

 

• Present and savor! When the bars are cold, they will undoubtedly maintain their shape better. But don’t worry, they will just get somewhat softer if you let them sit at room temperature for a time.