These rich and chewy snacks make for a great starting point that you can adjust depending on what fruit and nuts you have available in the pantry.
- 2 cups raw nuts like almonds, walnuts, pecans
- 1/2 cup raw pumpkin seeds
- 3 Tbsp. olive oil
- 2 cups old-fashioned oats, divided
- 1 cup dried fruit like raisins or dates
- 3/4 cup natural peanut butter
- 1/2 cup plus 2 Tbsp. honey
- 2 tsp. kosher salt
- 2 tsp. vanilla extract
- 1 large egg white, whisked to thin out
- Preheat oven to 300°. Lightly oil 13×9″ pan and line with parchment paper, leaving overhang on both long sides. Lightly oil parchment.
- Add nuts, seeds and 1 cup oats to a food processor and pulse until nuts are broken down to a sandy mixture and no whole oats remain. Transfer to a large bowl.
- Pulse any dried fruit larger than a raisin in food processor until finely chopped. Transfer to bowl with nut mixture. Add remaining 1 cup oats and stir to combine well. Add 3 Tbsp. oil and stir to coat. Add peanut butter, but don’t stir it in.
- Bring honey, salt, and vanilla to a boil in a medium saucepan (honey will bubble up) over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until honey is foaming.
- Immediately pour honey syrup over peanut butter in reserved bowl and stir to combine.
- Add to egg white oat mixture and stir until no longer visible.
- Transfer mixture to prepared pan and press firmly into an even layer.
- Bake granola bars until deep golden brown and no longer sticky or wet, 30-35 minutes. Let cool completely in pan, then cut into desired serving size bars.
Source: Bon Appetit