| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 5 min |
| Yield: | 14 bars |
Ingredients
- Cooking spray
- 1/2 cup honey
- 1/2 cup natural creamy peanut butter
- 2 tablespoons maple syrup
- 1 tablespoon canola oil
- 1/4 cup light brown sugar
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- 2 cups crisp brown rice cereal
- 1/4 cup toasted wheat germ
- 1/2 cup chopped roasted peanuts
- 1/2 cup chopped dried apricots
- 1/2 cup chopped dried figs
- 1/2 teaspoon kosher salt
Instructions
- Spray a 9 by 13-inch baking dish with cooking spray and set aside.
- In a small saucepan over medium heat, combine honey, peanut butter, maple syrup, canola oil, brown sugar, cinnamon. Stir and cook until mixture just begins to bubble, about 3 to 5 minutes. Remove from heat and stir in vanilla extract.
- In a large bowl, combine oats, rice cereal, wheat germ, peanuts, apricots, figs and salt.
- Pour peanut butter mixture over oatmeal mixture and stir gently with a spatula until well combined. Transfer to baking dish, cover with parchment paper and press firmly into dish. Allow to cool completely (will cool faster in the refrigerator). Cut into squares or bars.
Nutrition Facts
| Calories | 240 |
| Total Fat | 10 grams |
| Saturated Fat | 1.5 grams |
| Sodium | 70 milligrams |
| Carbohydrates | 30 grams |
| Protein | 6 grams |
Reviews
A nice recipe, however, don’t understand why she would cook the honey and peanut butter and the other ingredients first. That’s an unnecessary step as those items cream together easily. Also cooking honey destroys its microbial and antibacterial benefits. The canola oil changes the taste, so I used vegan butter instead. I also thought it was too sweet so cut down the amount of sugars by half.
Really tasty! I questioned the peanuts but they add a nice flavor and crunch! I used rice krispies and whipped peanut butter because that is what I had. They stayed together perfectly. Wouldn’t change a thing.
Delicious!!! This was very easy to make.
Super yummy! I love this recipe. For those complaining about it being too crumbly–after pressing firmly with the parchment paper, pop the pan into the freezer for about 15 minutes. Then take it out, press down firmly AGAIN, and refrigerate for about an hour. I like to put something heavy on top (like 2 liter soda bottles) while it’s in the fridge. You should be able to cut it into neat bars after this.
This was very tasty! The crispy brown rice adds a nice light crunch. However next time I plan on only using the honey to sweeten it. It was maybe too sweet for my liking with the brown sugar and maple syrup. Thanks for the idea, I also made it gluten free with gluten free rolled oats and minus the wheat germ.
yummy! I used half Nutella and put coconut and chocolate chips. To the reviewer that asked how to keep these together, I found keeping them in the fridge holds them together. I cooled them in fridge cut up in squares then put in Tupperware and ate in 3 days with my hubby :0
I made these as a go to snack for work. It was an easy recipe to make and took minimal time. It’s a fairly easy recipe to tailor to your own favorite ingredients. The downfall came with the amount of sweetness. I like sweet, just not cloyingly sweet, and the sweetness in these was way too intense. I like the rest of the recipe, though, so will try again and adjust the types and quantities of sugar.
I just made these w/some variations but pretty close to the exact recipe and came out awesome
Thank You…
Great recipe but I did some substitutions for Gluten free etc. I used only the honey, no brown sugar and for cereals I used 2 cups of KIND GF cinnamon oat granola, 1 cup GF oats, 1 c Enjoy Life crunchy flax cereal, substituted ground flax seed for the wheat germ, substituted dried cranberries for the figs, sliced almonds for the peanuts and added 1 scoop of green protein powder.All other ingredients were the same. I pressed FIRMLY with wax paper, froze for 20 minutes then cut and wrapped individually. Enjoy!
Gluten-free bars are so expensive that I tried this recipe with a few tweeks. I used gluten-free oats, milled flax seed instead of wheat germ. Then for my taste palate I replaced roasted peanuts with sunflower seeds, dried apricots with dried cranberries, dried figs with dried dates and then I added toasted pumpkin seeds. Oh and I left out the salt. These taste awesome!!! I plan to wrap them individually to take on the road during long bike rides! I just don’t know how long they will keep.