Name: Nut Butter Granola Bars
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 16 servings
Ingredients: 2 cup raw nuts ((such as almonds, walnuts, pistachios, pecans, and/or blanched hazelnuts)); 0.5 cup raw pumpkin seeds; 3 tbsp extra-virgin olive oil (, plus more for pan); 2 cup old-fashioned oats (, divided); 1.25 cup dried fruit ((such as tart cherries, raisins, currants, dates, apricots, and/or blueberries)); 0.75 cup natural peanut butter ((unsalted or low-salt)); 0.5 cup maple syrup (plus 2 tbsp); 2 tsp kosher salt; 2 tsp vanilla extract; 2 tbsp chia seeds; 4 tbsp water

Instructions

Show units in method

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.