And, of course, it has the wonderful, the fabulous, my favorite -- peanut butter.
I confess -- I eat peanut butter straight from the jar.
I've tried crunchy and creamy and even that natural stuff you have to refrigerator after opening.
I've made my own with honey roasted peanuts and a food processor.
Strangely, my favorite is Peter Pan Reduced Fat. It really isn't that much healthier, but the consistency is a bit smoother, a bit creamier.
Probably due to the soy. I'm ok with soy.
Especially when it partners up with peanuts. And they make butter together.
It's an easy, virtually no-fail granola bar that's totally snackable.
adapted from Running Times
- 3 cups old fashioned oats
- 1 cup grated coconut (I use sweetened)
- 1/4 cup wheat germ
- 1/4 cup butter
- 1/2 cup honey
- 1/2 cup creamy peanut butter (I use Peter Pan)
- 1 cup extras (dried fruit, nuts, puffed rice -- I use Rice Krispies)
- Pinch of kosher salt
Preheat oven to 325 degrees.
Combine oats, coconut, wheat germ and nuts (if using) in a 9×13 pan. Toast for 25 minutes, stirring mixture occasionally. Remove pan.
Increase oven temperature to 350 degrees.
Meanwhile, stir together butter and honey in a small saucepan. Cook over medium heat, stirring occasionally, until the butter melts. Add the peanut butter and mix thoroughly.
Add salt and any extras (like puffed rice, dried fruit, etc.) to the toasted oat mixture. Pour peanut butter syrup over oat mixture. Stir together until dry ingredients are completely coated. Press mixture firmly and evenly across the bottom of the pan.
Bake for 12 minutes. For crisper bars, bake for an extra 4 to 6 minutes. (I stick with the 12 minute bake time.) Allow bars to cool completely in pan on cooling rack. Cut into bars. Bars will keep at least a week in an airtight container, or freeze for later use.
Note: I've used a glass Pyrex pan and a metal pan for these bars -- I prefer the glass. There's no over-browning, which helps to creat a great chewy-crunchy granola bar.