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!
Total Time
1hr 10min
0.0
0 Ratings
Author: Compelled to Cook
Servings:
16
Ingredients
•
2
cups
Assorted Nuts
•
1/2
cup
Pepitas
•
3
Tbsp
Extra-Virgin Olive Oil
or Avocado Oil
•
2
cups
Large Flake Oats
, divided
•
1 1/4
cups
Dried Fruits
•
3/4
cup
Chunky Peanut Butter
or Almond Butter or Butter of Choice
•
1/2
cup
Honey
•
2
tsp
Kosher Salt
•
2
tsp
Vanilla Extract
•
1
Farmhouse Eggs® Large Brown Egg
, separated
•
as needed
Non-Stick Baking Spray
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Arrange Assorted Nuts (2 cup) and Pepitas (1/2 cup) on a rimmed baking sheet and toast for 10-12 minutes until golden, stirring once.
3.
Remove from the oven and allow to cool.
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.
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.
6.
Chop any Dried Fruits (1 1/4 cup) bigger than a raisin.
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 tablespoon).
8.
In a medium saucepan whisk together Honey (1/2 cup), Kosher Salt (2 teaspoon), and Vanilla Extract (2 teaspoon) over medium heat until at a boil. Reduce to a simmer and cook for about 3 minutes until bubbling vigorously and smells like caramel.
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.
10.
Whisk in Large Egg (1) in a small bowl and stir into the oat mixture until fully incorporated.
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.
12.
Bake until golden and no longer sticky 30-35 minutes.
13.
Remove from oven and allow to cool for 5 minutes before scoring into 16 pieces (2x8).
14.
Let cool completely in the pan before lifting out using the parchment overhang. Cut along score marks into bars.
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.
Nutrition Per Serving
CALORIES
353
FAT
17.3 g
PROTEIN
11.8 g
CARBS
39.8 g
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