By popular demand, gluten-free granola bars! By popular demand I mean two people asked me for the recipe when I posted a photo on my Instagram.
These are fabulous. This recipe is adapted from my earlier chewy granola bar recipe, which was made with whole wheat flour.
These peanut butter granola bars, on the other hand, are gluten free. Made with coconut and oat flour, flax, chia, and peanut butter, and sweetened with banana and coconut nectar (or honey). Still chewy and totally awesome.
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Chocolate Peanut Butter Granola Bars
- 2 cups rolled oats
- ½ cup oat flour*
- ¼ cup coconut flour
- ¼ cup ground flax
- ¼ cup chia seeds
- 2 teaspoons ground cinnamon
- 1 teaspoon cocoa or cacao powder
- 1 teaspoon sea salt
- ½ cup dark chocolate chips or cacao nibs
- ½ cup chopped peanuts
- ½ cup coconut nectar*
- 1 large spotty banana mashed
- ¼ cup coconut oil melted
- ¼ cup peanut butter
- 2 teaspoons vanilla
- Heat the oven to 180°C (350°F) and line a 23×33 cm (9×13 inch) baking dish with parchment paper.
- Combine the rolled oats, oat flour, coconut flour, ground flax, chia, cinnamon, cocoa, salt, chocolate chips, and peanuts in a large bowl.
- In a smaller bowl, mix the coconut nectar, banana, coconut oil, peanut butter, and vanilla. Alternatively, add to a blender or food processor and blitz it.
- Add the banana mixture to the flour mixture and mix very well. I recommend using your hands to fully mix.
- Press into the prepared baking dish and bake at 180°C (350°F) for 25-30 minutes, or until just golden brown around the edges and firm to the touch.
2. If you’re not vegan, you can substitute honey without any problems. I’ve tried it both ways and it works with either.