Sometimes you just need to get back to basics. Granola bars are pretty much that. Basic.
My dad always packed my lunch in middle school and high school, and it was almost guaranteed that there would be a Chewy bar in there 5 out of 5 days of the week. Thumbs up if it was a Peanut Butter Chocolate Chip or an Oatmeal one. Thumbs down is it was a plain ol’ choco chip one. Snooze-city!
Having eaten so many granola bars growing up, I had sort of lost a taste for them. I remember them being overly sweet, sticky and never as filling as I wanted them to be. So when I started craving some sort of bar when our snack supply was running low last week, I knew I had to try to make my own, healthier, more grown-up version!
And boy are these Peanut Butter Chocolate Chip Granola Bars a totally different story from those flimsy Chewy bar days. While they’re still a little sticky (they are granola bars after all), these are packed with delicious flavors and wholesome ingredients. Plus, they’re super easy to make. Only 6 ingredients and a few minutes of work for a week’s worth of tasty, filling granola bars. A perfect breakfast on-the-go or pre-workout snack!
These are jam packed with ingredients that’ll make your belly happy. The choco chips are really the only element that’s a little naughty. Sweetened with only honey and medjool dates and filled with whole grains and plant-powered proteins to keep ya revvin’, you won’t feel that post-snack-time sugar crash after eating one (or 3!) of these.
Make a batch ahead for next week. You’ll thank yourself later!
- 1 1/2 cups steel cut oats
- 1 cup almonds roasted
- 1/2 cup mini chocolate chips
- 1/4 cup honey
- 1/4 cup crunchy peanut butter
- 5 medjool dates pitted
Preheat the oven to 400°F. Spread the oats out on a sheet pan and toast until golden brown—about 10 minutes.
Remove the pits from the dates. In a food processor fitted with an S-blade, whip the dates until they become a paste. They may roll into a ball...it's all good!
If your almonds aren't roast, toss them into the 400°F oven for 5 minutes.
In a small saucepan, mix together the peanut butter and honey. Stir until smooth.
In a large bowl, add the date paste, toasted oats, roasted almonds, chocolate chips and the honey/pb mixture. Stir until well mixed. The chocolate chips will melt at this point with the warm ingredients.
Line a small baking dish with plastic wrap and pour the mixture in. Flatten out with a spoon. Cover with plastic wrap and push together with your hands.
Let cool in the refrigerator for at least 30 minutes.
Lift out of the pan using the plastic wrap and cut into even pieces.
Store in the fridge
*Adapted from Minimalist Baker’s 5-Ingredient Granola Bars.