Almond, Peanut Butter and Dried Fruits Granola Bars

Name: Almond, Peanut Butter and Dried Fruits Granola Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups rolled oats or quick-cooking; 1/4 cup ground flax seed or wheat germ, wheat bran; 1/4 cup almonds finely chopped; 1/4 cup cranberries, dried finely chopped; 1/4 cup apricots, dried finely chopped; 1/4 cup prunes finely chopped; 1/4 cup chocolate chips (semi-sweet); 1/2 cup peanut butter creamy and natural; 3 tablespoons honey; 1/2 teaspoon vanilla extract; 1/4 teaspoon almond extract; 2 tablespoons vegetable oil

Servings: persons

1 1/2 cups rolled oats or quick-cooking
1/4 cup ground flax seed or wheat germ, wheat bran
1/4 cup almonds finely chopped
1/4 cup cranberries, dried finely chopped
1/4 cup apricots, dried finely chopped
1/4 cup prunes finely chopped
1/4 cup chocolate chips (semi-sweet)
1/2 cup peanut butter creamy and natural
3 tablespoons honey
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons vegetable oil

1
Preheat oven to 350F (180C).
2
Spray a 7 by 9-inch or 8 by 8-inch baking pan with non-stick spray or lined with foil.
3
Combine oats, ground flax seeds, almonds, dried fruits and chocolate chips in a large bowl, and mix well.
4
Add peanut butter and honey in a small saucepan, and bring to a boil over medium high heat, stirring constantly.
5
Remove from heat, and stir in almond and vanilla extract until well combined.
6
Add peanut butter mixture to oat mixture.
7
Mix with a wooden spoon until everything is well combined and moistened.
8
Press mixture into prepared baking pan firmly.
9
Bake for about 15 minutes until edges start to become brown, and the top firms up a bit.
10
Remove from oven, let cool in pan on wire rack for about 10 minutes.
11
Remove from pan, let cool on wire rack completely.
12
Cut into 16 bars with a sharp knife.
13
They can be stored at an air-tight container in the frige for up to at least 1 week.

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups rolled oats or quick-cooking, 1/4 cup ground flax seed or wheat germ, wheat bran, 1/4 cup almonds finely chopped, 1/4 cup cranberries, dried finely chopped, and more.

Yes, Almond, Peanut Butter and Dried Fruits Granola Bars falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!