Vegan Peanut Butter Granola Bars (Gluten-free and Oil-free)
Just 8 ingredients for these bars that are moist, sweet, tender and bursting with peanut butter flavor. If you love peanut butter, you will love these delicious bars!
Servings: 6
Calories: 329kcal
Ingredients
- 3 tablespoons (24g) ground flaxseed mixed with 1/4 cup warm water
- 2 tablespoons (16g) tapioca starch (helps to bind the bars)
- 1 cup (33g) brown rice crisp cereal (non-sweetened if possible)
- 1 cup (100g) QUICK cooking oats (you must quick oats and NOT regular or they'll fall apart)
- 1/4 teaspoon fine sea salt
- 1/4 cup (60g) mini vegan chocolate chips
- 1/2 cup (128g) all natural creamy peanut butter or almond butter with no additives
- 1/2 cup (160g) pure maple syrup or agave
- 1 teaspoon vanilla extract
Optional Peanut Butter Chocolate Drizzle
- 1 teaspoon peanut butter
- 2 tablespoons vegan chocolate chips
Instructions
- Preheat an oven to 350 degrees and line a 9X5 loaf pan with parchment paper hanging over the sides.
- In a small bowl, combine the warm water (I warmed mine for 20 seconds in the microwave) and flaxseed and whisk with a fork and set aside for 5-10 minutes, until thickened.
- In a separate bowl, mix the tapioca starch, rice crisp cereal, oats, salt and chocolate chips together. Set aside.
- Add the peanut butter, syrup, vanilla to the flaxseed mixture and whisk really well, it should be smooth before adding to the dry ingredients. Combine the wet ingredients to the dry ingredients and stir until it is sticky and well incorporated. Use a spoon or rubber spatula to help press the mixture together.
- Spread the batter evenly with a rubber spatula into the lined pan and smooth out to the corners. The batter is very sticky, so I like to use a small bowl of water to dip my fingertips in and press the mixture down flat and smooth. You could also use an extra piece of parchment paper to flatten and smooth out the top along the edges.
- Bake for 35-40 minutes until firm and a firm top and very golden brown. Mine took right around 35 minutes, watch closely. Important: Let sit 30 minutes, then slice them carefully with a very sharp knife while they are still mildly warm and in the pan. Leave them IN THE PAN to cool at least another 30 minutes, then drizzle the chocolate sauce (if using) over them. They will firm up considerably while cooling, so don't remove while warm or they will fall apart. After they have completely cooled, then remove them with the parchment paper. Wrap individually if desired. I like these best stored in the fridge to retain their firmness.
- To make the Peanut Butter Chocolate Drizzle, combine all ingredients in a coffee mug, microwave for 30 seconds, stir, microwave again for 20-30 seconds, being careful not to burn. Microwave a few more seconds if necessary. Stir until melted and smooth and drizzle with a spoon over the completely cooled bars. Let chocolate harden by room temperature or in the fridge. Store bars in the fridge.
Notes
LESS FAT OPTION: You can omit the chocolate chips for a lower fat option.
*Nutrition per bar (without chocolate chips): 283 calories/11g fat/40 carbs/7g protein (6 bars)
Nutrition
Serving: 1bar | Calories: 329kcal | Carbohydrates: 47g | Protein: 8g | Fat: 14g