fluff & preservatives, in search of a new granola bar

I think I may have stumbled upon a new hit-granola bar recipe: Chocolate Peanut Butter Granola Bars via TheySmell (full recipe under the cut). The kids eat an obscene number of granola bars (we buy them at Costco by the box of 90) and if given the opportunity, they’ll zip through 3-4 in one sitting.

I’ve experimented with granola bar recipes before and they’ve failed the long-term likeability test with the kids, hopefully these will have longer staying power. They’re sweet, without being too sweet, peanut buttery, chocolatey, and chewy. They’re also more than a meager 90 calories of fluff and preservatives so I’m hoping they’ll fill the boys up and they’ll stop after one.

Initial impressions from Oliver: these yummy, and Patrick did not mash his quarter into the carpet on the stairs, a sure sign of something (just not sure what). I wonder how they’ll feel about it in the morning.
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Chocolate Peanut Butter Granola Bars via TheySmell

Ingredients

  • 4 cups old-fashioned oats
  • 1 cup honey
  • 1/3 cup coconut oil
  • 1 cup peanut butter
  • 1/4 cup raw sunflower seeds
  • 1/4 tsp sea salt
  • 1/8 teaspoon cinnamon
  • 4 tsp 100% pure vanilla extract
  • 1/2 cup chocolate chips
  1. Set oven to preheat at 350 degrees
  2. Toast the oats by placing them on a baking sheet (ungreased) or in a large glass baking dish in the oven for 10 minutes and stir every 3 minutes.
  3. While the oats are toasting, put the honey, peanut butter and the coconut oil in a large saucepan and blend/melt together over medium heat (don’t burn it). Remove from heat and stir in salt, cinnamon and vanilla until dissolved.
  4. Leave oven set at 350 degrees when oats are finished toasting.
  5. Pour toasted oats into honey mixture. Once fully blended, add in chips and sunflower seeds. Chocolate will melt.
  6. Line baking pan with with parchment paper. (I used a 9×13)
  7. Pour mixture onto parchment paper, spread, and press down into the pan. It will spread pretty easily with a spatula.
  8. Bake for 8-10 minutes or until slightly brown on the edges.
  9. Remove from oven, and lift the parchment paper with the bars off the pan and place onto cooling rack.
  10. Let cool for at least an hour and a half. Cut.

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