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1.
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Preheat the oven to 350 degrees F. Line a 9x9 square pan with parchment paper running the paper in both directions.
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2.
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Using a food processor, grind 3-4 tablespoons of old fashioned oats to make the oat flour.
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Alternatively, use store bought oat flour.
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3.
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In a large mixing bowl, mix the oat flour with the old-fashioned oats, peanuts, puffed rice cereal, baking soda and salt.
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4.
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Using a microwave safe measuring cup, measure the first amount of honey and heat in the microwave until just warm, about 15 seconds.
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Add 2 tablespoons of the peanut butter to the honey and stir until smooth, then add the vanilla.
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5.
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Combine the wet and dry ingredients and transfer to the pan.
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Spread into a thin layer and press down firmly.
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A little olive oil sprayed on your fingers is helpful.
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6.
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Bake for 14-16 minutes, until the edges begin to brown.
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Remove from oven.
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7.
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Cool for 2-3 minutes, then remove the bars from the pan using the parchment paper.
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If the bars are cool enough to handle, use a very sharp knife and cut straight down (do not use a sawing motion) into individual servings and let them cool completely.
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8.
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In a microwave safe measuring cup, add the remaining amount honey and the coconut oil.
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Heat in the microwave until just warmed and the coconut oil is liquid, 15-20 seconds.
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Add the remaining 1 tablespoon peanut butter and stir until smooth.
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Immediately drizzle onto the granola bars.
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9.
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Place in the refrigerator until the drizzle hardens.
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10.
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Store refrigerated in an airtight container.
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Adapted from Half Baked Harvest.
