Easy Peanut Butter Granola Bars

Step 1

Heat the oven to 350° Fahrenheit. Line the bottom and sides of an 8-inch or 9-inch square pan with aluminum foil or use parchment paper.

Step 2

Spread the oats and chopped peanuts onto a baking sheet, and then bake for 5 minutes, stir and then bake another 3 to 5 minutes or until lightly toasted. Allow to cool.

Step 3

While the oats and peanuts bake, make flax eggs by stirring three tablespoons of flaxseed meal with six tablespoons of water in a small bowl. Place the bowl into the refrigerator for about 10 minutes. In this time, the flaxseed meal will absorb most, if not all, of the water.

Step 4

In a large bowl, stir together the peanut butter, maple syrup, cinnamon, vanilla, and flax eggs.

Step 5

When the oats and peanuts have cooled, stir them into the peanut butter mixture. The mixture will be sticky, be sure to thoroughly mix everything so that all the oats are well coated. If the mixture seems unusually dry, consider adding up to 1/4 cup more peanut butter.

Step 6

Stir in 1/4 cup of the chocolate chips — save the remaining tablespoon for the tops of the bars.

Step 7

Transfer the granola bar mixture to the prepared pan, and then use a rubber spatula or damp fingertips to press the mixture into the pan. Press hard here. This way, the bars will stay together once cooled and cut. One trick is to add a sheet of parchment paper on top and then use the bottom of a glass or measuring cup to really press the oat mixture down into the pan.

Step 8

Scatter the remaining tablespoon of chocolate chips over the pressed granola mixture, and then use a rubber spatula to push them into the top. Cover, and then refrigerate for at least 2 hours. If you are in a rush, you can freeze them for about 30 minutes. The bars will be too soft if cut before they are fully chilled.

Step 9

Remove the chilled block of granola mixture from the pan, then peel away the foil or parchment. Cut into 12 bars.

Step 10

Store granola bars in an airtight container for up to one week. For the softest bars, keep them at room temperature. For slightly harder bars, store in the fridge. Bars will keep in the freezer for up to three months when wrapped well.