Granola Bar Recipe
- Andrea Spencer
- January 12, 2015
- No comments
- adaptable, coconut, Granola Bar Recipe, healthy, maple syrop, organic ingredients, organic peanut butter
This granola bar recipe is originally from one of my favorite cookbooks called Whitewater cooks by Shelley Adams. I adapted the recipe to use ingredients I had in my kitchen. This is a perfect morning meal to accompany Bulletproof coffee. It’s a great snack to take along for a hike, ski, camping or fishing. Granola bars are an easy snack to stock cook. I always put half of the bars in the freezer for later. If I have granola bars, I’m less likely to grab a quick snack from the store containing ingredients I can’t pronounce. These are very tasty and very easy to make!

Organic corn flakes, oats, peanut butter, butter, coconut, sunflower seeds, sesame seeds, brown sugar
Granola Bar Recipe
Ingredients
1 cup of organic butter
1 1/2 cups organic peanut butter
1 1/2 tsp vanilla
2 cups brown sugar
1 cup maple syrup
3 cups oats
3 cups cornflakes
1 cup coconut, toasted
1 cup sunflower seeds
1 cup sesame seeds, toasted
1 cup chocolate chips
1 cup raisins
Method
Toast coconut, sunflower seeds and sesame seeds in pan on medium heat, stirring constantly. Set toasted seeds and coconut aside to cool.
In a large mixing bowl, cream together butter, peanut butter, vanilla and brown sugar. Mix in the maple syrup and then add remaining ingredients. Press into a greased cookie sheet. Bake in a 350°F oven for about twenty minutes or until golden brown. Let cool slightly and cut into squares while still warm.
In the original recipe, Shelley uses 6 cups of oats instead of 3 cups oats and 3 cups cereal. She also uses corn syrup instead of maple syrup. I find the maple syrup makes a slightly softer granola bar. I encourage creativity in the kitchen. I’ve learned a lot from my mistakes! This Friday I made a batch and enjoyed them while hiking and skiing with my family!