Nut Butter Granola Bars
Inspired by the nut butter bars from Big Spoon Roasters, this chewy-but-firm vegan bar is bound together by peanut butter and maple syrup. Use any combination of nuts and dried fruit for versatile variations. Chia seeds are incorporated to provide essential structure, resulting in a wholesome and satisfying snack. These salty-sweet bars are a perfect treat when you need sustained energy.
Instructions
- 1
Preheat oven to 350°F (175°C). Spread raw nuts (2 cup) and raw pumpkin seeds (0.5 cup) in a 13x9 inch baking pan and roast until darkened and toasty, 10–12 minutes. Transfer nuts and seeds to a food processor and let cool.
- 2
Reduce oven temperature to 300°F (150°C). Lightly oil the 13x9 inch pan and line with parchment paper, leaving an overhang on both long sides. Lightly oil the parchment.
- 3
Add old-fashioned oats (1 cup) to the nut mixture in the food processor and pulse until nuts are a sandy mixture and no whole oats remain. Transfer to a large bowl.
- 4
Pulse any dried fruit (1.25 cups) larger than a raisin in the food processor until finely chopped. Transfer to the bowl with the nut mixture. Add the remaining old-fashioned oats (1 cup) and stir to combine. Add extra-virgin olive oil (3 tbsp) and stir to coat. Add natural peanut butter (0.75 cup), but do not stir it in.
- 5
Bring plus 2 tbsp maple syrup (0.5 cup), kosher salt (2 tsp), and vanilla extract (2 tsp) to a boil in a medium saucepan over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until the syrup is foaming vigorously and smells like caramel, about 3 minutes.
- 6
Immediately pour the hot syrup over the natural peanut butter (0.75 cup) in the reserved bowl. Stir to combine, aggressively breaking up any clumps of nut butter.
- 7
In a small bowl, whisk chia seeds (2 tbsp) and water (4 tbsp) to liquefy, creating a chia egg. Add the chia egg to the oat mixture and stir until it is no longer visible.
- 8
Transfer the oat mixture to the prepared pan and press firmly into an even layer using the bottom of a heavy glass or metal measuring cup.
- 9
Bake granola bars until deep golden brown and no longer sticky or wet, 30-35 minutes. Let cool 5 minutes, then lightly score into 16 long rectangles (1 cut lengthwise and 8 cuts crosswise). Let cool completely in the pan, then use parchment to hoist bars out onto a cutting board. Using a sharp chef’s knife, cut along marks to separate bars.
- 10
Do Ahead: Bars can be made 1 week ahead. Store airtight at room temperature.
Nutrition Facts
Per portion