A few weeks back I posted a granola bar recipe, but I’ve since found another we like even better. I found this recipe at Musings of Home and Hearth and I’ve altered it just a tad.
1/2 stick real butter, softened
1/4 cup peanut butter (or, you know, a large spoonful)
3/4 to 1 cup Sucanat
3 T raw honey
1 t vanilla extract
1 egg
1 c soft wheat pastry flour (this is lighter in texture and flavor than regular whole wheat)
1/2 t baking powder
1/4 t salt
2 c rolled oats
1 c mini-chocolate chips
In a mixing bowl, cream the butter and Sucanat. Add honey, vanilla, egg. Beat well. Combine dry ingredients, stir into creamed mixture. Fold in oats, and chips. Press into a GREASED 9×13 pan. Use buttered hands to get it spread evenly.
Bake 25 minutes at 350 or until the top is lightly browned. Remove from oven, let cool about 10 minutes in the pan, then cut the bars but do not take them out until they’re cooled. Otherwise they break easily.
Here’s a batch I just overcooked. Hey, just keeping it real, y’all.
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Thank you so much! I learn so much from you sweetie!
what the heck is “Sucanat” ?
have you explained that already?
LOL… I think you sent me this recipe after I asked about the other bars crumbling. I’ve been meaning to write back because this recipe is great! I made it late last week and my hubby loves them. Between the two of us there’s 1/2 a bar left
so I was planning on making more tonight. Thanks a bunch!
I got my Sucanat at a whole foods grocer while I was out of town. According to the package it is dehydrated cane juice and you can use it as a 1-for-1 replacement for refined sugar. The sugar looks like tiny brown granules.
I’ve been making the other granola bar recipe and love them. I would love to try this recipe because it contains peanut butter, and I had been wanting to try adding that. What is it that you like better about these? Are they just as soft as the others? I keep mine in the fridge because I don’t eat them very fast.
Melissa, You can get it at Whole Foods. It’s basically unrefined sugar. should have more nutrients than the refined stuff.
Liz, I like that these are thinner and more granola-bar like (less cakey).
Are these more chewy like a nutragrain bar? I have been making granola bars that don’t have any flour and you toast the oats and mix it with the “glue” sugar etc. They are too chewy for my daughter to eat. I thought maybe these would be softer? What do you think?
That looks really good. For some reason I’ve gotten away from making my own granola bars. This has spurred me to do it again though!
I’ll have to compare your recipe to mine and see what the difference is.
Big hugs
Kim
I loved your first recipe. Now I will try the second recipe!
Fantastic! These look a little less crumbly than another gronola bar recipe I tried recently (not from your site but from somewhere I can’t recall at the moment). Can’t wait to try them!
Oh! Perfect timing! I just got my stove hooked up and have my paycheck LOL I’m totally gonna hit up Whole Foods and make these!
Oh yay!!! My kids liked the other ones but these sound a little better. AND, less honey = cheaper to make.
Love the pastry flour – it is making a world of difference in baking with whole wheat. That was one reason I always steered away from baking with it. Too dense. The pastry wheat helps soooo much.
Thanks, Jo-Lynne – keep em coming! We have been on a couple weeks now of very very limited processed foods and loving it.
What is “sucanat”?