Nut butter granola bars: easy and healthy recipe to try

Ingredients for Nut butter granola bars

• 240 g raw nuts (such as almonds, walnuts, pistachios, pecans, and/or blanched hazelnuts)

• 120 g raw pumpkin seeds

• 45 ml extra-virgin olive oil, plus more for the pan

• 240 g old-fashioned oats, divided

• 180 g dried fruit (such as tart cherries, raisins, currants, dates, apricots, and/or blueberries)

• 190 g unsalted or reduced-salt natural peanut butter

• 180 ml honey

• 10 ml kosher salt

• 10 ml vanilla extract

• 1 large egg white

How to make Nut butter granola bars

1. Preheat the oven to 175°C (fan) or 190°C (conventional). Toast the nuts and pumpkin seeds on a rimmed baking tray until golden brown, about 10–12 minutes. Transfer to a food processor and leave to cool until manageable.

2. Reduce the oven temperature to 150°C (fan) or 160°C (conventional). Lightly oil a 33x23 cm (13x9 in) dish and line it with baking parchment, leaving an overhang on both long sides. Lightly oil the parchment.

3. Add 100 g of oats to the nut mixture in the food processor and pulse until the nuts achieve a sandy consistency and no whole oats remain. Transfer to a large bowl.

4. Pulse any dried fruit larger than a raisin in the food processor (there's no need to wipe it out) until it resembles the size of chocolate chips. Transfer to the bowl with the nut mixture. Add the remaining 100 g of oats and stir to combine, breaking up any fruit that is stuck together. Add the remaining 45 ml of oil and stir to coat. Add the peanut butter but do not stir it in; set aside.

5. In a medium saucepan over medium heat, bring the honey, salt, and vanilla to a boil (it will bubble up). Reduce the heat to medium-low and simmer, stirring occasionally, until it is foaming vigorously and smells of caramel, about 3 minutes.

6. Immediately pour the honey mixture over the peanut butter in the reserved bowl (this will melt the peanut butter). Stir to combine, making sure to break up any clumps aggressively.

7. In a small bowl, lightly beat the egg white with a fork or small whisk to thin it out. Add it to the oat mixture and mix until the egg white is no longer visible.

8. Scrape the oat mixture into the prepared dish and press it firmly into an even layer (ensure the mixture is compacted well—it helps to use the bottom of a heavy glass or metal measuring cup).

9. Bake the granola bars until they are deep golden brown and no longer sticky or wet, about 30–35 minutes. Let cool for 5 minutes, then lightly score into 16 long rectangles (1 cut lengthwise and 7 cuts crosswise will create bars approximately 16.5 cm x 2.5 cm). Allow to cool completely in the dish, then use the parchment to lift the bars out onto a cutting board. Using a sharp chef’s knife, cut along the marks to separate the bars.

10. Do Ahead: The bars can be prepared up to 1 week in advance. Store in an airtight container at room temperature.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.