It’s been a while since I’ve shared one of our family recipes, but with many of you getting back into the swing of things with school, I thought I’d give you a snack idea that has been a favorite here for many years.
First of all, granola bars you buy in the store are either full of preservatives and cheap or not full of preservatives and not cheap. And if you have a big family like mine, one box of granola bars, cheap or not, doesn’t go far. This recipe I spread out into a large bar pan or jelly roll pan (you know, the kind with a small lip around the edge – approximately 12 x 17 x 1-inch), and we get WAY more out of it – no preservatives, cheap, AND lasts longer than 5 seconds – HURRAY!
The great thing about these bars is that you can use ANY granola recipe – homemade or not – to create these yummy bars. For these, I had made a new recipe that included pecans and dark chocolate chunks, and raisins.
I’ve been experimenting with granola recipes because I haven’t quite found one I absolutely love. This one was actually kind of a flop – thus the reason I decided to make it into bars. Even yucky granola tastes good with this recipe!
Enjoy! (And let me know if you have a great crunchy granola recipe!)
Favorite Homemade Granola Bars
Ingredients
- 6 cups granola
- 6 Tbsp butter
- 1 cup peanut butter
- 4 eggs
- 2 tsp vanilla
Instructions
- In a medium saucepan, melt peanut butter and butter together over low heat.
- Meanwhile, crack eggs into a small bowl and whisk well.
- When butter and peanut butter are melted completely, remove from heat.
- Whisk eggs quickly into peanut butter mixture so the eggs do not become a gloppy mess. As you whisk, the mixture will emulsify and create a dough-like texture.
- Add vanilla and the 6 cups of granola, stirring well until thoroughly incorporated.
- Grease a jelly roll pan (approximately 12x17x1" pan) and spread granola smoothly and evenly into the pan.
- Chill pan in refrigerator to firm up and then cut into squares or rectangles and enjoy!
Amber says
I, too, have tried all kinds of granola. This one looks good! I also have another favourite that includes rice crispies which gives them more of the consistency of the store bought. Just thought I would share. I love your blog and podcasts. Thank you for sharing so much with us. Here is the link: http://granolagirlbakes.com/page/2/
Amy says
Thank you!
Pam says
I made a half batch and it didn’t “set”. Wondering if there was a temp the butter/peanut butter had to get to before adding eggs. Any suggestions? My son still liked it, but it was a little messy as he ate on the way to work.
Amy says
Oh no! I’ve never had trouble with it setting up and I don’t worry about the temp as long everything is melted and the emulsified mixture has dough like quality.
Pam says
Mine was thick but not dough-like, I’ll heat it longer when I try again, as my son liked it. (I liked having a no preservative, higher protein on-the-go breakfast option for him.) Thank you!
Amy says
I hope it works for you next time!
R March says
If you live in a humid area like me, you may find that raising the ratio of dry to moist ingredients improves the set. Also, humidity and altitudes alter the time required to bake to bar consistency.
Kari h. says
Hmm… we can’t do grains but I am going to try this with some Paleo granola and will let you know the results. Thanks for sharing your recipe!
carolyn says
These look delicious and so healthy. I think I will make some with my son
sam says
do you cook them?
Amy says
No – the mixture that holds them together has been cooked.
Sam says
I was concerned about the raw eggs
A says
The eggs will be cooked in the hot mixture, (which is why you want to be careful about stirring them in). To avoid worrying about eggs, get them from a trusted source, where they are pastured as God created them to be. Healthy chickens=healthy eggs