Homemade granola bars loaded with oats, wheat germ, peanut butter, swirled peanut butter chocolate chips, and peanuts. Perfect for a quick breakfast or an on-the-go snack.
A friend of mine from Children’s Miracle Network Hospitals, asked me to participate in “May is for Miracles” by posting a favorite recipe I like to take to friends or family during difficult times. Giveaway details are at the bottom of this post.
My sweet neighbor was battling cancer and one of my favorite things to bake to take to her was homemade granola. There are endless flavor combinations, you can eat it any time of day and you don’t have to worry about keeping it hot.
I decided to change it up and make granola bars this time. My boys favorite granola bars are peanut butter chocolate chip. I Googled peanut butter granola bars and Smitten Kitchen’s post came up.
Deb’s recipe was adapted from the King Arthur Flour Chewy Granola Bar recipe. I included some of Deb’s changes, as well as suggestions from other reviewers including reducing the sugar significantly. With the peanut butter and chocolate chips these bars are still plenty sweet. Each bar has 7 grams of protein and 3 grams of fiber.
My grandson was in the NICU for a couple of weeks after he was born and I know my daughter appreciated quick, easy to eat items like granola bars that she could take to the hospital with her. I’m sure there’s someone you know that would be happy to receive them too.
- 2 cups quick rolled oats
- 1/3 cup wheat germ
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3/4 cup peanut butter swirl chocolate chips
- 1/2 cup chopped lightly salted peanuts
- 1/2 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1/4 cup honey
- 2 tablespoons light corn syrup
- 1/3 cup peanut butter
- 1 tablespoon water
- 1 teaspoon vanilla extract
- Preheat the oven to 350°F. Line a 9" x 13" pan with parchment. Spray the parchment paper with cooking spray. Mix together oats, wheat germ, salt, cinnamon, chocolate chips and peanuts.
- In a separate bowl, whisk together sugar, melted butter, honey, corn syrup, peanut butter, water and vanilla.
- Toss the wet ingredients with the dry until the mixture is evenly crumbly.
- Spread in prepared pan, use a spatula and gently press mixture evenly in pan.
- Bake the bars for 25 to 30 minutes, until they're golden brown around the edges.
- Remove from the oven and cool for 10 minutes.
- Carefully remove from pan and cool on a wire rack for one hour. Use a long serrated knife to cut into 4”x1.25” bars.
- Wrap bars individually to store; or store in layers with parchment in between. In humid weather, it's best to store bars in the refrigerator. They also freeze well.
adapted from King Arthur Flour
You can help Children’s Miracle Network Hospitals by supporting fundraising campaigns happening this month at the charity’s partners including Walmart; Sam’s Club; Rite Aid; Costco; and Chico’s FAS Brands: Chico’s, White House Black Market, Soma Intimates and Boston Proper. For more May happenings: www.MayIsForMiracles.org.
Children’s Miracle Network Hospitals raise funds for 170 children’s hospitals (Primary Children’s Medical Center is our Utah hospital).
Update: The giveaway is now closed. Congratulations Kathia! Having fun shopping!
Wal-Mart, a Children’s Miracle Network corporate sponsor, is giving a $30 Wal-Mart Gift Card to one lucky Barbara Bakes’ reader to help raise awareness of May is for Miracles,
To enter leave a comment on this post before Friday, May 18 at noon, MST, and tell me what you like to take to friends or family during difficult times.
For extra entries:
Leave a separate comment for each entry. The giveaway is only open to residents of the US. Be sure your email address is included with your comment(s). Winner will be chosen randomly, notified by email and will have 48 hours to respond.
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