| Prep Time | 30 minutes |
| Cook Time | 40 minutes |
| Passive Time | 15 minutes |
| Servings |
servings
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Ingredients
- 2 tbsp olive oil for tinfoil
- 4 cups rolled oats old-fashioned
- 1 cup quinoa
- 1 cup TVP
- 2 cup unsweetened puffed corn
- 1 cup roasted salted peanuts
- 1 cup wheat bran or wheat germ, flax seed, chia seed
- 3/4 cup dried currants or raisins, blueberries, or dried fruit
- 3/4 cup fruit jelly or preserves
- 1/2 cup brown rice syrup
- 3/4 cup sugar or Stevia
- 1 tsp salt
- 1/2 cup natural peanut butter
- 1 tbsp vanilla
- 1/2 cup powdered peanut butter optional for additional protein and peanut button flavor
Ingredients
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Instructions
- Preheat over to 325 F, and line baking sheet with edges with tinfoil and grease tinfoil thoroughly with oil.
- In a large bowl, mix together dry ingredients and dry fruit, if using. Set aside
- In a small saucepan, combine all wet ingredients besides vanilla, peanut butter and peanut powder.
- Melt sugar slowly over medium-low heat, stirring until everything is well-mixed and sweetener or sugar is dissolved, about 10 minutes. Take pan off the heat.
- Gently whisk in peanut butter, vanilla, and peanut butter powder to the saucepan until no clumps of peanut butter remain, and peanut butter is thoroughly dissolved.
- Pour peanut butter and jelly mixture over dry ingredients and mix very thoroughly with a rubber spatula. Pour into the baking sheet, and spread evenly to all edges of the baking sheet. Using the rubber spatula, press down firmly to compact the granola bars. How firmly and thoroughly you press the granola bars down will result in granola bars that stick together better.
- Bake for 25-35 minutes, or until the granola bars just start to look toasty around the edges, and feel firmer to the touch. Don't overbake or you could burn the dried fruit. Let cool completely in the baking sheet.
- Once cool, carefully slide the foil onto a large cutting board. Cut the baking sheet of granola bars in half with a sharp knife, then cut each half in half again. Move three of these aside, and cut each quarter into 7 bars. They should be about the size of a traditional granola bar. Store in an airtight container for up to 3 weeks.
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