Peanut Butter and Honey Granola Bars

I have the Simply Recipes gadget on my iGoogle homepage, so I frequently visit this site. I saw this recipe one morning and knew I had to try it. I love granola and I love peanut butter, so what could be better? Well for me, it was omitting the raisins and adding mini chocolate chips!
**While this recipe can certainly be enjoyed as a dessert (hence the category choice), it is also great as a snack or for breakfast.

This guy didn't even make it to the cooling stage.

  • 1 egg white
  • 1/2 cup honey
  • 1/2 cup creamy peanut butter (can use chunky if you want, will result in a more crumbly bar)
  • 1/4 teaspoon cinnamon
  • 3 cups Old Fashioned oatmeal oats (do not use instant or steel cut)
  • 1/2 cup (1 stick) butter, melted
  • 1/2 cup golden raisins or mini chocolate chips(!!)

Directions

  1. Line a 9×13 baking pan with parchment paper, so that the parchment paper extends over the edges of the pan. Set rack in the oven to the middle position. Preheat oven to 350°F.
  2. Take 1/2 cup of the oatmeal oats and pulse them in a food processor until finely ground. Place these ground oats with the remaining oatmeal, and the cinnamon in a bowl and stir until combined. (You can skip this step if you don’t have a food processor. Just proceed with the recipe with the full amount of oats.)
  3. Either with a stand mixer or by hand with a whisk, beat the egg white until frothy. Beat in the honey. Beat in the peanut butter. Add the oat cinnamon mixture. Pour the melted butter over everything and stir until well combined. Stir in the raisins (optional).
  4. Spread the mixture over the bottom of the parchment paper-lined baking dish in an even layer.
  5. Place in oven and bake for 25 minutes, until nicely browned on top. Remove from oven and let cool for 5 minutes. Use a sharp knife to cut into 12-16 bars. Return to the oven, lower the heat to 300°F and bake for 15 more minutes. Remove from the oven, sprinkle with chocolate chips and leave to cool.
  6. Let cool completely before eating. Cooling is important for the bars to set, otherwise, they may be a bit too crumbly.

Yield: Makes 12 to 16 bars.

I enjoy these bars as a sweet treat at breakfast.

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