Back & Better Than Ever - Peanut Butter Granola Bars

Apparently I have reached the point in my blogging life were I start to revamp my recipes and make them better. I've told you guys before that around 10am my stomach starts growling and it reminds me that it's time for a snack. This semester, I am off campus with my students in assisted living facilities a few mornings per week, so, when 10am rolls around, I need something quick.

I decided that I wanted to recreate my original granola bar recipe. Honestly, this new recipe isn't all that different, but the bars do come out chewier - which I love. This recipe includes more peanut butter (yum), more maple syrup (yum x2), and does not need an oven (yay!).


  • 1 cup almonds, pulsed in a food processor
  • 1 3/4 cups old-fashioned oats, pulsed in a food processor
  • 1 cup coconut flakes, unsweetened
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup peanut butter
  • 1/2 cup maple syrup
  • 1 1/2 teaspoons vanilla extract
  • ½ cup mini chocolate chips, optional but encouraged


  1. Line a 9-inch pan with parchment paper.
  2. Pulse the almond and the oats in a food processor. Once pulsed, transfer to a large mixing bowl.
  3. To the mixing bowl, add coconut flakes, cinnamon, and salt. Stir until well mixed.
  4. To the mixing bowl, continue adding ingredients including peanut butter, maple syrup, and the vanilla. Stir until well mixed. Fold in the chocolate chips.
  5. Transfer the mixture to the pan. Arrange the mixture evenly in the pan and press down on it firmly with your hands.
  6. Cover the pan with foil and refrigerate for one hour or more.
  7. When cold, transfer the bars to a cutting board and cut into 12 squares.
  8. Store in an airtight container in the refrigerator.