5 ingredient Peanut Butter Ganola Bars

 I know what you are thinking....homemade granola bars...those are not for me.  BUT...these really are delicious and simple.  I have been loving these as a snack after I work out or throughout the day when I need a little something extra.  My other favorite way to have these are as part of a yogurt parfait. It is an incredibly filling and yet, healthy breakfast. My daughter usually comes home and asks to have one as her snack.  She doesn't even like peanut butter or nuts, so I was excited when she gave me the thumbs up on these.  They almost taste like a dessert, so if you want it less sweet, add less honey or less chocolate chips.  

I like these granola bars simply with their 5 ingredients, but you can add in any other healthy options you want. Get creative, or just enjoy them as they are.  The other thing I love about these granola bars is that they can be eaten raw or slightly cooked to keep them formed, but soft.  You can also cook them longer to make them a little more crispy.  I like the crispy ones over my granola, but prefer the soft ones as a snack.  You decide :)

5 ingredient Peanut Butter Granola Bars
Printable Recipe

4 cups rolled oats

1 cup bittersweet chocolate chips (I like Ghiradelli)

½ cup chopped almonds (I used a meat mallet,..my kids don't like nuts)

¾ cup natural peanut butter, melted

1/3-½ cup honey

Preheat oven to 350 degrees. 

In a large bowl, combine oats, chocolate chips and nuts.  Add honey and mix to combine.  Add melted peanut butter and mix until moistened.  This works as a simple granola bar, but you can also throw in any add-ins at this time.  Fold them into the dough.  You may need to use your hands.  If the dough is too dry, add 1 tablespoon at a time of honey or peanut butter to moisten.

Press in greased muffin pans (regular or mini, or both!).  You can also put them in a 9X13 pan if you want a more traditional rectangle bar. I thought the regular muffin tin size was perfect as a snack. 

If you want to keep them raw, put the muffin tins in the refrigerator for 60 minutes or longer. 

If you want them more formed but still soft, cook the regular muffin tins for 6-8 minutes and the mini muffin tins for 4-6 minutes. 

If you want them crispy, bake them for 8-10 minutes

Store in refrigerator.

Optional add-ins:

Wheat germ

Flaxseed

Dried fruit (cranberries or cherries)

Additional nuts

Seeds

Coconut

Recipe from my friend Devon (another resident wife)