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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

  1. Preheat oven to 350°F. Line an 8-inch square baking pan with a 10-inch square of parchment paper.
  2. 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.
  3. Using moist fingers, press mixture into the prepared pan. Bake 18 minutes or until edges are light brown.
  4. 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.

Comments (26)

(4.78 from 9 votes)
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Tracy3 months ago
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If I wanted to add some nuts, seeds, dried fruit, or vegan chocolate chips would I need to alter or add more to any of the other ingredients? Thanks.

Pat1 month ago
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They are so delicious! Can they be frozen?

Carol Ann McCollum4 months ago
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hmmmm… 1/2cup syrup to 1/2cup peanut butter. That seems like a lot of sweetener. Maybe I’d add raisins, currants
or ground flax seeds or walnuts/pecans/ peanuts…

Jess6 months ago
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SO easy and positively fantastic. My husband–who likes almost nothing–ate most of this first batch in one sitting. Didn’t have rice syrup, so I used date syrup in its place. Love, love, love!

Lisa9 months ago
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Does peanut butter have to be oil free? What brand is recommended?

kelly1 year ago
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is there a way to find out the nutritional informaation.. such as calories, fat, cholesterol, sugar etc… for these recipes?

Victoria7 months ago
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Love, love, love these. Highly recommend.

Claire Gardiner1 year ago
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Easy to make and the granola is DELICIOUS (posting again because I forgot to give it 5 stars!!!)

Amy Collins11 months ago
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Could I add dark chocolate chopped up in this recipe?

Amy1 year ago
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What can be used instead of the brown rice syrup?

Claire Gardiner1 year ago
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Easy to make and the granola is DELICIOUS!

Pamela V1 year ago
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Very good. I’m not much of a granola person but this was excellent.

Chelsea R.1 year ago
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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.

Linda J Stone1 year ago
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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.

Hal Stevens2 years ago
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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.

Wendy Ferguson3 months ago
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Delicious recipe. Just enough batter to fit perfectly into my Wilton molded shape cookie pan . Gives them a crispy edge. Kid friendly shapes and bite size pieces

Stacey Coia Gabryszek2 years ago
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LOVE this recipe! I couldn’t find rice syrup so I used date syrup and it was great.

Holly Patterson2 years ago
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These were delicious! Sweet and chewy, will definitely make them again. I could not find rice syrup so just doubled the maple syrup.

Jana2 years ago
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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.

Seema2 years ago
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Are these chewy or crunchy?

Em2 years ago
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What can you use instead of brown rice syrup?

Marina2 years ago
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What can I substitute the rice syrup with ?

Viv2 years ago
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All maple syrup works fine.

Liz2 years ago
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Can I just use a little extra maple syrup instead of the rice syrup?

Jennifer Kluender2 years ago
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What can I substitute for the brown rice syrup?

Kathy2 years ago
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Can I sub fruit or date syrup for some of the sugar in this recipe?

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Isa Chandra Moskowitz

Isa Chandra Moskowitz has been cooking up a vegan storm for the past two decades. She is the author of seven cookbooks, including Veganomicon and Appetite for Reduction. A Brooklyn native, she now lives in Omaha, Nebraska, where she spreads vegan cooking love and does feral cat rescue work.

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