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.

Toasted coconut, sesame seeds and sunflower seeds

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.

Creamed peanut butter, butter, brown sugar, vanilla and maple syrup

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!

Throw these in your backpack and enjoy anywhere