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Nutrition Facts
Serving Size 1 (62g) Recipe makes 8 servings
Calories 249
Calories from Fat 148		(59%)
Amount Per Serving		%DV
	Total Fat 16.5g	25%
	Saturated Fat 2.6g	13%
	Monounsaturated Fat 7.2g
	Polyunsaturated Fat 5.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 88mg		3%
Potassium 224mg		6%
Total Carbohydrate 21.9g		7%
	Dietary Fiber 2.5g	9%
	Sugars 15.3g
Protein 6.6g		13%
detailed view... how is this calculated?

Peanut-Butter Granola Bars

Recipe #184674 | 1½ hours | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: stingo
Sep 5, 2006

If you're tired of the commercial granola bars, give this one a try. The manager at the gym I go to recommended this recipe and a friend was kind enough to make a batch for me. Delicious. (Original source appears to be a magazine, though I don't know which one.)

SERVES 8 (change servings and units)

Ingredients

1 large egg white
1/2 teaspoon ground cinnamon
3 tablespoons vegetable oil
1/2 cup light brown sugar
1/2 cup natural-style peanut butter
1/4 teaspoon salt
1/2 cup sliced almonds
1/2 cup dried cranberries
1/2 cup old fashioned oats
1 tablespoon water

Directions

1
Preheat oven to 300 degrees.
2
Line an 8 inch square baking pan with two criss-crossed rectangles of parchment paper, leaving a 2-inch overhang at opposite ends.
3
In a large bowl, combine oats, almonds and cranberries.
4
In a small saucepan, whisk together oil, brown sugar, peanut butter, cinnamon, salt and water over low heat until the sugar has dissolved, about 5 minutes.
5
Let cool slightly; whisk in egg white.
6
Pour over oat mixture; stir until moistened.
7
Spread evenly in bottom of pan; smooth top.
8
Bake until top is firm, about 30 minutes. Note: The firm top is your best indicator that it's ready - if it's too soft the granola will be crumbly, if it's too hard it will be too brittle.
9
Let cool 10 minutes.
10
Lift out of pan, using paper as handles.
11
Let cool completely, cut into bars with a serrated knife.

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Featured Reviews for This Recipe

From: Sydney Mike

On Nov 9, 2009

Have no idea of how my 2 changes might have altered these bars (outside of nutritional changes), but I totally did not see the 'egg white' ingredient & instead used a whole egg! Also used some extra chunky peanut butter instead of the natural kind! But, when all was said & done, I did have some wonderful bars, & for me that's the most important thing! Great tasting, & not terribly crumbly! [Tagged, made & reviewed for my swap partner in the Vegetarian/Vegan Recipe Swap 16]

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From: spatchcock

On Jun 20, 2008

Outstanding recipe! Mine were kind of crumbly as well, but I just smooshed them together after baking and stuck them in the freezer. They're fine now, although I wouldn't say that the consistency is very much like a normal granola bar. The flavor can't be beat though.

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From: ms_bold

On Apr 14, 2008

These were quite simple to prepare, but I am not sure that I baked them quite long enough. I read the warning in the recipe that the top needed to be firm, and I thought it was, but the bars are quite crumbly. The flavor is very good, though. The pop of the dried cranberry balances well with the heartiness of the oats and almonds and peanut butter.

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From: Anme

On Apr 4, 2007

I made these to take to work yesterday for the kids that I watched since I was tired of bringing in those pricey store bought granola bars. The kids liked these better than the stored bought ones which is great for me, saves me a lot of money now! Will make again and again!

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