Chocolate Chip Peanut Butter Granola Bars

When my kids were little and I first started following blogs, I found, TheMarathonMom.com. It was so intriguing to me – she had a lot of kids and made a lot of food from scratch. This recipe is adapted from her blog, which I can’t find anymore, but she is on instagram.

I have made changes to these over the years and I’m excited about this new update. In order to make the oats more digestible, you can buy sprouted rolled oats! I have been loving these organic, sprouted rolled oats for all of my oat recipes. Use my soaked almonds or soaked cashews in place of peanuts to make the nuts more digestible. You can also use my soaked almond butter instead of store bought peanut butter. Lately though, I have been using Whole Foods organic creamy peanut butter. It contains cane sugar, but no seed oils so it is a pretty good alternative.

*This is DAIRY FREE and GLUTEN FREE*

Ingredients

• 1 cup peanut butter
• 2/3 cup honey
• ½ cup coconut oil
• 3 cups oats or sprouted, rolled oats
• ¼ cup unsweetened coconut 
• ½ cup peanuts, crispy and soaked almonds, or crispy soaked cashews, chopped 
• ¼ cup plus ¼ cup chocolate chips 
• Optional: flaxseed, chia seeds, etc.

Directions

Melt peanut butter, honey, and coconut oil together in sauce pan, stirring constantly. 

Combine other ingredients in mixing bowl, except ¼ cup chocolate chips. 

Pour hot liquid mixture over dry mixture and mix well. 

Pour in a foil lined 9×13 dish and press firmly. Sprinkle remaining chocolate chips on top of granola mixture and press down firmly into the granola bars. 

Let sit in fridge or freezer. Slice and serve. Keep refrigerated for best results. 

These can also be individually wrapped in parchment and frozen. They work great if you get them out in the morning for kid’s school lunches!