Ingredients
Scale
- 2 cups Old-fashioned rolled oats (do not use instant oats)
- 1/2 cup Creamy peanut butter (or almond butter)
- 1/3 cup Honey or pure maple syrup
- 1/2 cup Semi-sweet mini chocolate chips
- 1 teaspoon Pure vanilla extract
- 1/4 teaspoon Sea salt
- 2 tablespoons Ground flaxseeds or chia seeds (optional for extra fiber)
- 1/4 cup Toasted shredded coconut (optional)
Instructions
- Line an 8×8-inch baking pan with parchment paper. Leave a little bit of paper hanging over the edges. This “overhang” acts as a handle, allowing you to lift the entire block of granola bars out easily once they have set. This ensures your bars don’t stick and stay perfectly rectangular when sliced.
- In a large mixing bowl, combine the creamy peanut butter, honey, vanilla extract, and sea salt. Stir these together until the mixture is completely smooth and well-incorporated. If your peanut butter is too stiff, you can microwave the mixture for 20 seconds to soften it, but it should not be hot.
- Add the rolled oats and the flax or chia seeds to the peanut butter mixture. Use a sturdy spatula to fold everything together. Ensure every single oat is coated in the sticky base. Once the mixture has cooled slightly (if you warmed the peanut butter), fold in the mini chocolate chips and coconut. Adding the chips last prevents them from melting completely.
- Transfer the mixture into your prepared baking pan. Spread it out evenly to the corners. Now, use the back of a spoon or a flat-bottomed measuring cup to press the mixture down firmly. This is the most important step; the harder you press, the better the bars will hold together without crumbling.
- Place the pan in the refrigerator for at least 2 hours, or until the mixture feels very firm to the touch. Once set, lift the bars out of the pan using the parchment paper handles. Place them on a cutting board and use a sharp knife to slice them into 12 even bars. Store them in the fridge until you are ready to eat.
- Cook Time: 15 minutes (plus 2 hours chilling)