Peanut Butter Granola Bars
Make these as chewy or as crunchy as you like
18 bars
I adapted this recipe from Everyday Foods magazine. The original recipe used fewer oats and included nuts and dried fruit. I wanted something cheaper to make, and this is delicious if you like peanut butter. Adding in a cup of dried fruit or nuts will work in this recipe if you have some on hand.
Adapted From:
Everyday Food Magazine
Notes
This recipe calls for natural peanut butter. I always use Trader Joe's Creamy which is pretty oily. If you use a peanut butter that does not need to be stirred, you may need to add a few more tablespoons of oil if the mixture looks dry before you add the egg white. Feel free to add in some nuts and/or dried fruit if you like.Ingredients
Directions
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Gather your ingredients and preheat oven to 300°.
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Line a 13" x 9" pan with foil, by criss-crossing two strips. Leave an overhang on bottom piece so you can pull the bars out when done.
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In a saucepan add peanut butter, brown sugar, salt, cinnamon, oil, and water. Stir together over low heat for a few minutes until the sugar dissolves and is no longer grainy.
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Remove from the heat and let cool for at least 5 minutes. You don't want to add the egg whites when mixture it too hot, or you will get scrambled eggs.
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Whisk the egg whites to aerate.
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Pour egg whites into the saucepan and whisk quickly so they do not cook before getting incorporated into mixture. Mixture will get more shiny.
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Add the oatmeal and mix to combine.
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Spread the mixture into the prepared baking pan. Press down with the spatula to even out and make firm. Bake until the top is dry and firm, about 30 minutes. If you prefer a crunchier granola bar you can bake them 5-10 minutes longer.
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Cool pan on a wire rack for at least 10 minutes before removing from pan. Let bars cool completely before cutting.
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Cut into bars after cooled. Bars can be stored at room temperature for a week or longer in the freezer. If frozen let come to room temperature before serving.
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