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SideChef
Recipes
Breakfast
Nut Butter Granola Bars

11 INGREDIENTS • 14 STEPS • 1HR 10MINS

Nut Butter Granola Bars

Recipe
These slightly chewy, a little bit crunchy Nut Butter Granola Bars are the perfect snack or grab-and-go breakfast. Nut Butter Granola Bars are gluten-free and packed with protein from the goodness of nuts and egg whites. The fat from the peanut butter and ground-up nuts helps to keep you feeling full, and dried fruit and honey give a little chewiness and natural sweetness. There’s no excuse not to have a batch of these ready for snacking. Enjoy!
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Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
These slightly chewy, a little bit crunchy Nut Butter Granola Bars are the perfect snack or grab-and-go breakfast. Nut Butter Granola Bars are gluten-free and packed with protein from the goodness of nuts and egg whites. The fat from the peanut butter and ground-up nuts helps to keep you feeling full, and dried fruit and honey give a little chewiness and natural sweetness. There’s no excuse not to have a batch of these ready for snacking. Enjoy!
1HR 10MINS
Total Time
$1.30
Cost Per Serving
Ingredients
Servings
16
us / metric
Assorted Nuts
2 cups
Assorted Nuts
I used a combination of almonds, pecans, and cashews
Pepitas
1/2 cup
Pepitas
Extra-Virgin Olive Oil
3 Tbsp
Extra-Virgin Olive Oil
or Avocado Oil
Large Flake Oats
2 cups
Large Flake Oats, divided
Dried Fruits
1 1/4 cups
Dried Fruits
currants, cherries, blueberries
Chunky Peanut Butter
3/4 cup
Chunky Peanut Butter
or Almond Butter or Butter of Choice
Honey
1/2 cup
Honey
Kosher Salt
2 tsp
Kosher Salt
Vanilla Extract
2 tsp
Vanilla Extract
Large Egg
1

Sponsored

Farmhouse Eggs® Large Brown Egg, separated
egg white only
Non-Stick Baking Spray
as needed
Non-Stick Baking Spray
Nutrition Per Serving
VIEW ALL
Calories
353
Fat
17.3 g
Protein
11.8 g
Carbs
39.8 g
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Nut Butter Granola Bars
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Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com

Author's Notes

Don't skimp on the amount of listed salt.

Cut bars can be wrapped and frozen, and kept in a sealed container for up to 1 month.
Cut bars will last for about 5 days stored in an airtight container at room temperature.
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Arrange Assorted Nuts (2 cups) and Pepitas (1/2 cup) on a rimmed baking sheet and toast for 10-12 minutes until golden, stirring once.
step 3
Remove from the oven and allow to cool.
step 4
Meanwhile, reduce the oven to 300 degrees F (150 degrees C). Spray a 13x9-inch pan with Non-Stick Baking Spray (as needed) and line it with parchment paper, overhanging the long sides.
step 5
Using a food processor, pulse the cooled nuts and Large Flake Oats (1 cup) until a sandy consistency and no large pieces of oats remain.
step 6
Chop any Dried Fruits (1 1/4 cups) bigger than a raisin.
step 7
Transfer to a large bowl, along with the remaining cup of Large Flake Oats (1 cup). In the same bowl stir in dried fruits and Extra-Virgin Olive Oil (3 Tbsp).
step 8
In a medium saucepan whisk together Honey (1/2 cup), Kosher Salt (2 tsp), and Vanilla Extract (2 tsp) over medium heat until at a boil. Reduce to a simmer and cook for about 3 minutes until bubbling vigorously and smells like caramel.
step 9
Add Chunky Peanut Butter (3/4 cup) to the oat mixture along with the hot honey and stir to fully combine. By adding together, the hot honey will help melt the peanut butter.
step 10
Whisk in Farmhouse Eggs® Large Brown Egg (1) in a small bowl and stir into the oat mixture until fully incorporated.
step 11
Scoop into prepared pan and pack down firmly and evenly. Using the bottom of a measuring cup helps to compact the mixture and get it flat.
step 12
Bake until golden and no longer sticky 30-35 minutes.
step 13
Remove from oven and allow to cool for 5 minutes before scoring into 16 pieces (2x8).
step 14
Let cool completely in the pan before lifting out using the parchment overhang. Cut along score marks into bars.
step 14 Let cool completely in the pan before lifting out using the parchment overhang. Cut along score marks into bars.
Tags
Breakfast
Dairy-Free
Back to School
Snack
Healthy
Shellfish-Free
Kid-Friendly
Vegetarian
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