This recipe is not only fun, but leaves plenty of room for the imagination! Recently cooked up on Rebecca Regnier’s Full Plate, we are sharing this awesome recipe that makes the boxed versions move on over!
2 Cups-Quick Oats
1/2 Cup-Brown Sugar or Splenda Brown Sugar Blend
1/2 Cup-Peanut Butter, Nut Butter, or PB2
1/2 Cup-Honey or Agave
1/4 Cup-of one of the following: dried fruit, chocolate chips, M&Ms, nuts, unsweetened coconut, or seeds
Preheat oven to 350 degrees
Add each ingredient to a medium bowl and mix until ingredients are mixed thoroughly
Line bottom and sides of a 8-inch or 9-inch square pan with aluminum foil. Then lightly oil or spray with cooking spray or line with parchment paper (no oil needed)
Bake for approximately 18 minutes.
Allow to cool completely and cut into bars or fun shapes.
- Those with peanut allergies can substitute the peanut butter with cookie butter, available in most grocery and specialty stores. My top picks are Lotus Biscoff Spread and Speculoos Cookie Butter
- The harder and longer you press, the better your chances that you will end up with granola bars and not granola
- Cool granola in the refrigerator for 1-2 hours to make cutting easier
- Keep it fun by combining more than one mix-in
- To freeze bars, package in an airtight container/bag. The bars should keep up to 3 months. Thaw on counter overnight.