- Ready In:
- Makes 8 bars
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These crunchy homemade granola bars are full of peanut buttery deliciousness with just a hint of cinnamon. They’re wholesome enough to have for breakfast yet sweet enough to have for dessert, and they make a great anytime, on-the-go snack. The recipe calls for smooth peanut butter, but feel free to use chunky if you prefer.
Ingredients
- ½ cup smooth peanut butter
- ¼ cup pure maple syrup
- ¼ cup brown rice syrup
- 1 teaspoon vanilla
- 2 cups rolled oats
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F. Line an 8-inch square baking pan with a 10-inch square of parchment paper.
- In a medium saucepan combine peanut butter, maple syrup, and rice syrup. Heat over low just until smooth, whisking constantly with a fork. Cool slightly. Stir in vanilla. Stir in oats, salt, and cinnamon until combined.
- Using moist fingers, press mixture into the prepared pan. Bake 18 minutes or until edges are light brown.
- Cool in pan on a wire rack 10 minutes. Using the parchment paper, lift out uncut bars. Cut into bars. Store leftovers in an airtight container at room temperature.
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Comments (13)
I was in the mood for something healthy, and remembered this website from a college course I took last year. Generally, some of the foods here are foreign to me, but when I came across this recipe I knew this was the one I wanted to try. My husband and I are both peanut butter lovers, so I knew it would be a win. The ingredients were easy around the house items, and I just doubled the maple syrup in substitution for the rice syrup. As suspected, my husband and I both loved this recipe and it’ll be a good recipe to use for both breakfast and snack.
This sounds delicious and I would like to make it tomorrow.
Would it tastes as good as it sounds if leave out the rice syrup entirely and just use the quarter cup of pure maple syrup?
Thank you for your healthy lifestyle which helps others like me make important changes.
These were good. I added some raisins to the first batch I made and am adding raisins and chocolate chips to the batch I am making now. I used agave instead of rice syrup.
LOVE this recipe! I couldn’t find rice syrup so I used date syrup and it was great.
These were delicious! Sweet and chewy, will definitely make them again. I could not find rice syrup so just doubled the maple syrup.
Very tasty and simple. I try an flex-egg or change a part of the oats against floar for more keeping together. I will report.
Are these chewy or crunchy?
What can you use instead of brown rice syrup?
What can I substitute the rice syrup with ?
All maple syrup works fine.
Can I just use a little extra maple syrup instead of the rice syrup?
What can I substitute for the brown rice syrup?
Can I sub fruit or date syrup for some of the sugar in this recipe?