Nut Butter Granola Bars

Nut Butter Granola Bars

NUT BUTTER GRANOLA BARS

follow

Baked Nut Butter Granola Bars cut and wrapped with a ribbon.

These slightly chewy, a little bit crunchy Nut Butter Granola Bars are the perfect snack or grab and go breakfast. As the name implies, they are made with nut butter, and my personal preference is natural chunky peanut butter. I’ve also made them with almond butter, which is tasty too, however the peanut flavour really comes through when using peanut butter and it’s a great flavour that marries up nicely with the honey. So tasty!

Nut Butter Granola Bars pressed into a 9x13 pan and ready for baking.

From this recipe, you get 16 nicely sized bars that wrap and freeze well for those of you who like to get a little meal prep done. If it’s likely that your hungry family will hoover through these is a short time, they’ll last for several days in a sealed container at room temperature.

Nut Butter Granola Bars are gluten-free, packed full of protein from the goodness of nuts and egg whites. The fat from the peanut butter and ground-up nuts helps to keep you feeling full and dried fruit and honey give a little chewiness and natural sweetness. There’s no excuse not to have a batch of these ready for snacking, enjoy!

Baked Nut Butter Granola Bars cut and wrapped with a ribbon.

Author:  Compelled to Cook, adapted slightly from Bon Appétit

Nut Butter Granola Bars
Print Recipe
    Servings Prep Time
    16 bars 30 minutes
    Cook Time Passive Time
    30-35 minutes 5 minutes
    Servings Prep Time
    16 bars 30 minutes
    Cook Time Passive Time
    30-35 minutes 5 minutes
    Nut Butter Granola Bars
    Print Recipe
      Servings Prep Time
      16 bars 30 minutes
      Cook Time Passive Time
      30-35 minutes 5 minutes
      Servings Prep Time
      16 bars 30 minutes
      Cook Time Passive Time
      30-35 minutes 5 minutes
      Ingredients
      Servings: bars
      Instructions
      1. Preheat oven to 350°F. Arrange nuts and pumpkin seeds on a rimmed baking sheet and toast for 10-12 minutes until golden, stirring once. Remove from oven and allow to cool.
      2. Meanwhile, reduce the oven to 300°F. Spray a 13x9" pan with non-stick spray and line with parchment paper, overhanging the long sides.
      3. Using a food processor, pulse cooled nuts and 1 cup of oats until a sandy consistency and no large pieces of oats remain. Transfer to a large bowl, along with the remaining cup of whole oats. To the same bowl stir in dried fruit and oil (chop any dried fruit bigger than a raisin).
      4. In a medium saucepan whisk together honey, salt and vanilla over medium heat until at a boil. Reduce to a simmer and cook for about 3 minutes until bubbling vigorously and smells like caramel.
      5. Add peanut butter to oat mixture along with the hot honey and stir to fully combine. By adding together, the hot honey will help melt the peanut butter. Whisk egg white in a small bowl and stir into oat mixture until fully incorporated.
      6. Scoop into prepared pan and pack down firmly and evenly. Using the bottom of a measuring cup helps to compact the mixture and get it flat.
      7. Bake until golden and no longer sticky 30-35 minutes. Remove from oven and allow to cool for 5 minutes before scoring into 16 pieces (2x8). Let cool completely in the pan before lifting out using the parchment overhang. Cut along score marks into bars.
      Recipe Notes

      -don't skimp on the amount of listed salt.

      -I used a combination of almonds, pecans and cashews.

      -cut bars can be wrapped and frozen, kept in a sealed container for up to 1 month.

      -cut bars will last for about 5 days stored in an airtight container at room temperature.

      -other nut butter such as almond butter work well too.

      Product Favourites!

      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Chicken and Celery Peanut Noodles

      Chicken and Celery Peanut Noodles

      Did you ever eat celery with peanut butter as a kid? Chicken and Celery Peanut Noodles combines this great flavour combination with a touch of spice, tender chicken, and saucy noodles. It’s a quick and delicious weeknight meal that the whole family will enjoy!

      You’ll love how the peanut butter virtually creates a creamy sauce on its own as it warms and coats the noodles and everything else that’s all tangled up in them. Along with the peanuts, the celery brings its inherent crunch to the dish, enhancing its texture and flavour. Chicken and Celery Peanut Noodles is a fantastic combination of flavours and textures but you don’t have to stop there. Celery is also great stir fried with beef, so next time you grab the wok be sure to reach for that crisp bundle of fresh celery to add to your veggie mix.

      Recipe source for Chicken and Celery Peanut Noodles:  Compelled To Cook

      Chicken and Celery Peanut Noodles
      Print Recipe
        Servings Prep Time
        4 people 20 minutes
        Cook Time
        15 minutes
        Servings Prep Time
        4 people 20 minutes
        Cook Time
        15 minutes
        Chicken and Celery Peanut Noodles
        Print Recipe
          Servings Prep Time
          4 people 20 minutes
          Cook Time
          15 minutes
          Servings Prep Time
          4 people 20 minutes
          Cook Time
          15 minutes
          Ingredients
          Servings: people
          Instructions
          1. Cutting against the grain, slice chicken breast into thin strips. Set aside.
          2. In a small bowl whisk together peanut butter, soy sauce, oyster sauce, rice wine vinegar and chill paste.
          3. Cook noodles as per package directions and allow to drain in colander while proceeding.
          4. Heat approximately 1 tbsp of oil over high heat in a wok or large skillet with sides. Once hot add half the chicken and cook, stirring once or twice for 3-5 minutes until chicken is no longer pink and starts to brown. Remove to a plate and repeat with remaining chicken.
          5. Add a little more oil to the pan and sauté garlic for 1 minute, stirring often. Add chicken broth and celery. Allow to cook for 2-3 minutes until most of the broth has evaporated, stirring occasionally. Stir in red peppers and sauté for 1 minute. Reduce heat and stir in peanut sauce, chicken, noodles, half of the peanuts and half of the green onion. Toss to combine, adding a little more chicken broth if needed. Divide among serving dishes and top with peanuts and green onion. Serve immediately.
          Recipe Notes

          I used thick noodles for this recipe, but feel free to use your favourite size.  Fresh Chinese noodles can be found in the produce section of most supermarkets.

          Peanut Butter Tarts

          Peanut Butter Tarts

          Who loves peanut butter? I know I do, and I eat it regularly, either on a bagel, banana, in granola, and yes….straight off the spoon.  But let’s add a little chocolate ganache and watch that love intensify!! I won’t lie, I would definitely struggle with a peanut allergy. So if you’re a lover of peanut butter like me, you’ll really enjoy these easy, make ahead Peanut Butter Tarts layered AND drizzled with chocolate ganache.

          The crust is buttery and crunchy with peanuts. Top it with a layer of chocolate ganache and you’re off to a good start. The filling is a silky smooth combination of peanut butter, cream cheese and whipped cream. You’ll definitely be inclined to lick the spatula, in fact, I bet you can’t resist it! Peanut Butter Tarts are not only easy, but make a lovely presentation and can be made ahead. With better weather lurking, it’s time to start thinking of cool, creamy desserts. Enjoy!

          Recipe Source:  Compelled To Cook

           

          Peanut Butter Tarts
          Print Recipe
            Servings Prep Time
            8 people 30 minutes
            Cook Time Passive Time
            10 minutes 80 minutes
            Servings Prep Time
            8 people 30 minutes
            Cook Time Passive Time
            10 minutes 80 minutes
            Peanut Butter Tarts
            Print Recipe
              Servings Prep Time
              8 people 30 minutes
              Cook Time Passive Time
              10 minutes 80 minutes
              Servings Prep Time
              8 people 30 minutes
              Cook Time Passive Time
              10 minutes 80 minutes
              Ingredients
              Tart Shells
              Ganache
              Filling
              Servings: people
              Instructions
              Tart Shells
              1. Preheat oven to 350℉. In a food processor pulse together Nilla wafers, peanuts and sugar until you have a course uniform crumb. Drizzle in melted butter and pulse a few times to combine. Using 8, 4" mini tart pans with removable bottoms add 1/4 cup of crumb mixture to tart pan and evenly spread over the bottom and up the sides, pressing lightly to compact. Place prepared tart shells on a large baking sheet and bake for 10 minutes. Remove and allow to cool at room temperature.
              Ganache
              1. Heat heavy cream in a small sauce pan or microwave until hot. Pour over chopped chocolate and allow to sit for 1-2 minutes to melt. Add sweetened condensed milk and whisk until smooth. Scoop 1tbsp of ganache into cooled tart shells and spread out evenly over the bottom. Reserve remaining ganache for drizzling. Refrigerate tart shells for 15-20 minutes to firm up ganache.
              Filling
              1. Beat cream cheese and peanut butter together until light and fluffy. Add icing sugar, sweetened condensed milk and vanilla. Beat until combined and smooth.
              2. Beat heavy cream until stiff peaks form. Fold into peanut butter mixture. Scoop a full 1/4 cup of filling into each tart shell, smooth out the top as desired. Chill for at least an hour. Drizzle remaining ganache over tarts and garnish with shaved chocolate and/or chopped peanuts and serve.
              Recipe Notes

              You may need to warm the reserved ganache for drizzling.  Simply microwave under medium power, whisking at 10 second intervals.