Granola Bar Recipe (without peanut butter)

This week the bakery was closed. We needed to get a few things done. But Just because we don’t bake for customers never means the kitchen is closed. Truly with 5 growing boys the kitchen most certainly is never closed. So we set out to make a few snacks for the week.

I was trying to find a recipe a had for granola bars that didn't have peanut butter as a binder. We aren’t giant fans of the flavor after a while. I knew I had used one before and scoured the internet for it with some simple searches but none of the ones I found seemed right or familiar. Well as I was posting on my instagram I scrolled down on my account to look for an image and was I shocked to that the recipe I was looking for was MY OWN! HA!

So this is my attempt to not lose the recipe again and share it with those that want a simple ingredients granola bar recipe without the nut butters. This recipe is totally versatile add the nuts of add ins in. you like . Dry fruit, other nuts, chocolate chips etc.

Ingredients:

3 cups rolled oats

1 cup pumpkin seeds

1 cup chopped pecans

1/2 cup dry fruit of choice (we like tart cherries or blueberries)

1/2 cup melted coconut oil

1/2 maple syrup

1/4 chocolate chips

3-4 eggs (*see notes)

Directions:

Combine all dry ingredients

melt and cool coconut oil

Once the oil is slightly cool add the maple syrup and coat the dry ingredients

add eggs one at a time. You want to mixture to be well coated and a little wet but not too soggy if it feels too dry add little more oil or another egg

Place parchment paper into a 9x13 baking pan and pour oat mixture in.

With waxed or parchment paper press mixture evenly into the baking sheet. This step is key to making everything sticky together so be sure to press firmly.

Bake for 35-40 min or until golden brown but not completely hard on top.

Let cool completely before cutting into rectangles. Enjoy. Store in the refrigerator for up to 10 days.