A recipe inspired by the soft and delicious Clif Bars
I LOVE granola bars! I see granola bar recipes on Pinterest all the time and I try a new one every once in awhile. So many delicious variations out there and I thought I’d throw my own version into the mix!
Granola bars make the perfect grab-and-go breakfast and they’re also a great snack. My husband and I enjoy hiking (we even got engaged on a hike!) and I always pack granola bars. I’m one of those people who need to be feed every two hours and there is no way I can start up a mountain without a backpack of goodies. So, in a granola bar, I’m looking for something that provides energy and fills me up. This recipe is stuffed with so many healthy, substantial ingredients that it will keep you fully satisfied!
These were inspired by Peanut Butter Crunch Clif Bars, so these are the softer type of granola bars. Soft, chewy, sink-your-teeth-into bars – yes, please! These are also no-bake and gluten-free – two great things! Ten minutes is all it’s going to take you to mix these together and cut them into cute little rectangles!
Just process together some dates and peanut butter until smooth and mix in several more healthy, tasty ingredients. I used oats and crisp rice cereal for a satisfying crunch. I also added peanuts for an extra peanut-y flavor. Flaxseed has tons of health benefits and, when ground, it works great to help hold these bars together. You will add honey as another sticking agent plus vanilla for some sweet flavor. Bottom line: 8 healthy, wonderful, energy-boosting, hunger-satisfying ingredients!
Peanut Butter Chunk Granola Bars
Time: 40 minutes, 10 minutes active time
Yields: 8 bars
1/2 cup pitted dates
1/2 cup plus 1 Tablespoon creamy peanut butter
3/4 cup old-fashioned oats (GF-certified)
3/4 cup crisp rice cereal (or puffed quinoa)
1/2 cup salted peanuts, roughly chopped
2 Tablespoons flaxseed, ground
2 Tablespoons honey
1 teaspoon vanilla
- Blend dates and peanut butter in a food processor or a blender for about a minute or until mostly smooth.
- In a large bowl, combine oats, crisp rice cereal, peanuts, and flaxseed. Add the peanut butter and date mixture to the large bowl along with the honey and vanilla. Stir until completed combined. If too crumbly to stick together, add more honey or peanut butter. If too sticky, add more of any of the dry ingredients.
- Press evenly and firmly into a 8×8 or 9×9 inch pan lined with parchment paper. Chill in the refrigerator for 30 minutes.
- Remove bars from the pan and lay on a cutting board. With a sharp knife, carefully cut into 8-10 bars. If part of the bars crumble, simply press back together with your hands. Wrap individually in plastic wrap and store in the fridge for up to one week or the freezer for up to three months.
Notes: If you are gluten-free, be sure to use gluten-free certified oats. Feel free to add different mix-ins like chocolate chips, raisins, other nut butters, etc.
If you try these, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!
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