Peanut Granola Bars

peanut granola bars

Every time I go for a hike, I feel the urge to make homemade granola bars. They’re the perfect pre-hike, mid-hike, and post-hike snack. A lot of the recipes I’ve found have nuts included in their recipe, and considering I have some friends who are allergic to nuts I had to adjust to exclude an ingredient that might kill the few friends that I do have.

Peanut Granola Bars

  • 2 cups whole-grain oatmeal
  • 1 ½ cups chopped peanuts
  • 1 cup shredded coconut
  • ½ cup toasted wheat germ
  • 3 tbsp unsalted butter
  • 2/3 cup honey
  • ¼ cup light brown sugar
  • 1 ½ tsp vanilla extract
  • ¼ tsp kosher salt
  • ½ cup dried cranberries
  • ½ cup chopped dried mangoes
  • ½ cup chopped dried dates

Preheat oven to 350 degrees. Butter an 8 x 12 inch glass baking dish and line with parchment paper.

Toss the oatmeal, peanuts, and coconut together on a sheet pan and bake for 10 to 12 minutes or until lightly browned. Mix occasionally to get even browning. Transfer the mixture to a large bowl and toss in the wheat germ.

Reduce the oven temperature to 300 degrees.

Place the butter, honey, sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Pour the butter and honey mixture over that toasted oatmeal and peanuts. Add the cranberries, mangoes, and dates and mix well.

Pour the mixture into the prepared baking dish. With wet fingers, lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes until light golden brown. Allow to cool for about three hours before cutting into squares, and serve at room temperature.


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