Crunchy Maple Peanut Butter Granola Bars with Chocolate Drizzle

Granola bars are a pantry staple in our house. Alex and I often take them to work as a quick portable breakfast with a piece of fruit, and Owen loves one as an after-school snack.

I remember missing after-school snacks when I became an adult. In elementary school my friend Taryn’s mom would pick us up and always had something to share — sometimes fruit or pretzels, and on lucky days small bags of cheese puffs or Cool Ranch Doritos. We were always hungry and excited to see what she brought.

Now when I pick Owen up from preschool I like to give him a little snack just like those afternoons I remember. As soon as I appear at his classroom door he hugs me and asks, “What’s my snack?”

Lately I’ve been bringing these crunchy maple peanut butter granola bars, and our whole family loves them.

There are two things I especially love about these bars. First, they’re gluten-free — I use Bob’s Red Mill Gluten Free Quick Cooking Oats, which are produced in a dedicated gluten-free facility and tested throughout production to ensure their gluten-free status.

You can also make these bars vegan by swapping vegan butter for dairy butter.

The other great thing is how simple they are: just nine real-food ingredients and about five minutes of active prep time. I’ve whipped up a batch while Alex bathed Owen; by the time Owen was in pajamas the bars were baked and the kitchen was clean.

I prefer my granola bars very crispy and crunchy, and these deliver. The maple and peanut butter balance sweet and salty nicely, and a drizzle of chocolate transforms them into a treat without undoing their wholesome character. Oats are high in fiber and can help support healthy cholesterol, so they make a satisfying snack or quick breakfast.

I do admit that even though I make these “for Owen,” Alex and I often sneak a few after he’s asleep — apparently late night is the adult version of after-school snack time.

Bob’s Red Mill often has coupons available to save on their products.

Crunchy Maple Peanut Butter Granola Bars

These super crunchy granola bars make a perfect snack. I used peanut butter, but any nut butter or a soy butter substitute will work. Store the bars in an airtight container at room temperature for up to five days.

Servings
9

Author
Turnip the Oven

Ingredients

• 2 1/2
  cups
  Bob’s Red Mill Gluten Free Quick Cooking Oats
• 1/4
  teaspoon
  baking soda
• 4
  tablespoons
  unsalted butter
• 1/4
  cup
  maple syrup
• 2
  tablespoons
  granulated sugar
• 2
  tablespoons
  creamy peanut butter
• 1/4
  teaspoon
  maple extract
  or 1/2 teaspoon vanilla extract
• 1/2
  teaspoon
  Kosher salt
• 1/3
  cup
  semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350°F. Line an 8 x 8-inch baking dish with foil, leaving the edges to lift the bars out later.
2. Pulse 1/2 cup of the oats in a food processor until finely ground and powdery. In a large bowl, combine the ground oats with the remaining 2 cups of oats and the baking soda.
3. Melt the butter in a small saucepan. Stir in the maple syrup, sugar, and peanut butter until smooth and warmed through. Remove from heat and stir in the maple or vanilla extract and the salt.
4. Pour the wet mixture over the oats and stir until evenly combined. Transfer to the prepared pan and press into a firm, even layer using a piece of parchment paper. Bake until fragrant and just starting to turn golden, 20 to 25 minutes. Cool 20 minutes, then lift the bars out using the foil and cut into 9 squares. Let cool completely.
5. Melt the chocolate in the microwave or in a bowl set over simmering water. Let cool for 5 minutes, transfer to a small sandwich bag and snip one corner. Drizzle over the bars and let stand until the chocolate sets, about 1 hour.

Recipe Notes

I was loosely inspired by a popular oats-and-honey bar recipe when developing this version.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are my own.