Peanut Butter-Chocolate Granola Bars


  • 1½ cups gluten-free rolled oats
  • ½ teaspoon sea salt
  • ½ cup raw almonds, roughly chopped
  • ½ cup sunflower seeds
  • ¼ cup chia seeds
  • ¼ cup hemp seeds
  • ¼ cup sesame seeds
  • ¼ cup ground flaxseed meal
  • 2 tablespoons MCT oil powder
  • ⅓ cup cacao butter or unrefined coconut oil
  • ⅓ cup peanut butter, crunchy or creamy
  • 1 teaspoon pure vanilla extract
  • ¼ cup raw honey
  • ½ cup dark chocolate chips


Preheat oven to 350°F. Line an 8 x 8-inch pan with parchment paper.

In a medium mixing bowl, mix the oats, salt, almonds, sunflower seeds, chia seeds, hemp seeds, sesame seeds, flaxseed meal and MCT oil powder; set aside.

In a large skillet, melt the cacao butter over medium heat. Stir in the peanut butter and vanilla; mix well. Add the dry ingredients, mixing to combine and warm them, about 2 minutes. Pour in the honey, continually stirring until well incorporated, about 1 minute. Turn off heat and let cool 10 minutes. Gently stir in the chocolate chips; do not over-mix.

Transfer the granola mixture to the prepared pan and spread out evenly, pressing firmly into a flat layer. Bake, uncovered, in the preheated oven for 20-25 minutes, until the bars have firmed up. Let thoroughly cool before removing to a cutting board; cut into 10 bars.

Note: The granola bars may be stored in a covered container at room temperature for up to 10 days or kept frozen for up to 2 months.