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.
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