My friend Katey shared this recipe with me. It’s originally here at allrecipes.com. She made some alterations to it, and then I made a few more. These are sooo good. My husband ate most of the peanut butter this morning (where can I get a psychic model?), so I ended up halving the recipe. (Probably a good thing though, I’m not sure how good for me a whole pan of these would be!)
My variation (which I halved):
1/2 cup packed sucanat
1/3 cup peanut butter
1/4 cup honey
1/4 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups rolled oats
3 tablespoons ground flax
1/2 cup Golden Goji Granola
1/2 cup semisweet chocolate chips
- In a small mixing bowl, combine the brown sugar, peanut butter, honey, butter and vanilla. Stir in the oats, granola, and flax. Fold in chocolate chips. Except I don’t think I folded in the chocolate chips. I just kind of stirred them…
- Press into an 8-in. square baking dish coated with nonstick cooking spray. I used a small loaf pan since I halved the recipe, and didn’t coat it because we use glass baking dishes. Bake at 350 degrees F for 15-20 minutes or until set and edges are browned. Cool completely on a wire rack. Cut into bars.
Note: These granola bars are best if allowed to stand, covered, for 1 day before serving.
That note isn’t mine. I couldn’t tell you if these will really be better tomorrow. I don’t think they’ll last that long. (They’re already almost half gone and not even cooled yet.) I gave Meredith a taste and she ran and got her little bowl and pointed up to the pan yelling for more. Though she didn’t finish before she wanted to nurse, which gave me a little thrill of “She’d still prefer to nurse than eat chocolate, yes!”. Ha!
Meredith finds the empty peanut butter jar (and proves she is definitely Kris’ daughter)
Enjoying the granola bars
“I’m done. Where’s that dog?”
Yum!
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Hopefully you authenticated those Goji berries…we all know how those berries have been treated in the past
Those sound delicious – but what is sucanat – I’m assuming it’s a nut or grain?!
Haha, no I haven’t authenticated them yet.
The website for the company who makes them is down so I can’t even ask, darn it.
Sucanat is basically like brown sugar, but less processed. It’s not nearly as good by itself (but that could be a good thing, I don’t think spoonfuls of brown sugar are a good dietary staple), but I barely notice a difference when it’s cooked into stuff.
She’s really growing up and her hair is getting longer! I can’t wait to make these when I get home!