Peanut Butter Raisin Granola Bars
Back to school time is just around the corner and we think these healthy and versatile homemade granola bars will be a big hit with your little lunch packers. You’ll find many of the ingredients featured in the weekly sale from August 12th – 18th, so it’s a perfect time to whip up a batch or two. If nut allergies are of concern, feel free to use sunflower seeds instead of almonds and sun butter in lieu of peanut butter. Also, feel free to be creative with add-ins. Substitute 1/3 cup of the oats for 1/3 cup of shredded coconut, add chocolate chips instead of raisins (or a combo of the two!), sub in other dried fruits, add up to two tablespoons of chia seeds, add cinnamon or cocoa powder…you get the idea!
Line an 8 x 8-inch or 9 x 9-inch square baking pan with parchment paper. Set aside. Stir the peanut butter, honey, and coconut oil together in a medium saucepan. Cook over medium heat, stirring occasionally until the mixture reaches a simmer. Continue to simmer for 1 minute, stirring often so that the bottom of the mixture does not burn. Remove from the heat. Add the vanilla and salt, and stir until combined. Add in the oats, raisins, and almonds, and stir until completely combined. If you’re adding chocolate chips, chill the mixture for 15 minutes before adding them so that they don’t melt. Press the granola firmly and evenly into the bottom of the prepared pan (consider using the bottom of a measuring cup to help press it down so that it’s nice and flat.) Cover and refrigerate the granola bars for a few hours, or until they are chilled and firm enough to cut. You may also prefer to freeze them before cutting. Use the parchment paper to lift the bars out of the pan and transfer them to a cutting board. Cut, serve, and enjoy! These will store in a sealed container in the fridge for up to 5 days, or freeze for up to 3 months!