This summer, I paid a visit to the Bob’s fabled Red Mill (highly recommended). Stay with me, a recipe is coming….
As you may see just above , there’s an eating area in one corner of the store, which is also a kitchen/casual cafe serving healthful breakfasts and lunches. Whole wheat breads and buns galore:
There is also a bakery in the other corner, offering a variety of tempting, natural items. I picked one up: a “Wheat-Free Peanut Butter Granola Bar.” It was a huge square — honey-licious and filled with peanut-buttery-raisin goodness — so ginormous and decadent, I ate it for dinner on the train ride home. No regrets here.
When I got home, I had to find the recipe… and Bob’s Red Mill delivered.
I have made these bars at least three times since, and, each time, I cut the excessive sweetness a little more. Guess what: it doesn’t change a damn thing about how stellar they taste.
I also cut them into three different sizes for unpredictable snacking needs. Did I mention they’re no-bake?
With my adjustments, the full square contains 266 kcal, the halves 133, and the little ‘bites’ 67 — great stats for something so dense and satisfying. I believe the original was in the 400s.
These have an extremely chewy, sink-your-teeth-into-it texture.
I gather you want the recipe by now. I used all organic ingredients.
Wheat-Free Peanut Butter Granola Bars
*For gluten-free, use certified GF ingredients, including oats, and swap barley malt for brown rice syrup. **To make vegan, omit honey and instead use more syrup, but know that the honey flavor practically makes this.
Combine dry ingredients in a bowl and add in wet; mush/mash (scientific directions) all together until completely incorporated combined. (I used jumbo raisins that I “ripped up” for ease of congealability (appetizing!)… and more raisins throughout.)
In an 8×6 dish (i.e. Pyrex glass, below), press down ‘batter’ firmly until all is even. May be knife-sliced immediately to your liking and devoured. Refrigerate and enjoy! Makes a great lunchbox snack. Leftovers may also be frozen.
Nutrition facts per whole square (big — the largest cut pictured above): 11.33g fat, 2.08 saturated, 61.25g sodium, 34.58g carbohydrate, 3.33g fiber, 17.62g sugar, 7.37g protein. Low sodium, high fiber, high protein. It may not look it, but one whole bar is quite heavy. Halve these numbers, depending on how/if you divide.
Feel free to get creative. You can’t mess this up. I’ve switched amounts/types of seeds and have also tried chia for some omega-3s; next I plan to try an almond butter version. Feel free to also take a look at the original Bob’s Red Mill recipe, off of which this was based.