Chocolate Peanut Butter Granola Bars
Made with Stevia In The Raw® and brown sugar, Chocolate Peanut Butter Granola Bars are low in sugar and they’re also gluten free. This post was sponsored by Stevia In The Raw®. All opinions are 100% my own.
It’s hard to believe that Summer has come and gone. The kids are back in school and we’ve settled into our structured schedules again. I’ll miss sleeping late and having lazy days, but honestly, I really enjoy having a routine that I can depend on. And part of that routine is making school lunches every morning. I’m already trying to come up with new options, so the children don’t get tired of the same old thing every day. I created this recipe with that in mind.
Chocolate Peanut Butter Granola Bars are perfect as a lunch time treat or an afternoon snack as well. They’re made with old fashioned rolled oats, so they are naturally gluten free. The combination of oats, sunflower seeds and almonds provides protein for energy. And they’re lower in sugar because I replaced some with Stevia In The Raw®.
Stevia In The Raw® is a zero-calorie sweetener, ideal for any baking and cooking needs. I love that the Bakers Bag measures cup for cup with sugar so it can easily be used in any of your favorite recipes to reduce sugar and calories.
Another great thing about this recipe is that there’s no flour. My daughter has Hashimotos (an auto-immune disorder) and can’t have gluten, so this is a healthier treat she can actually have.
To make these Chocolate Peanut Butter Granola Bars, start by placing your oats, sunflower seeds and almonds on a sheet pan. Then bake at 350°F for about 15 minutes.
You just want to toast the oats, nuts and seeds a bit. You’ll know it’s done when you see that the almonds have turned a slight golden brown color.You just want to toast the oats, nuts and seeds a bit. You’ll know it’s done when you see that the almonds have turned a slight golden brown color.
Meanwhile, heat some peanut butter, coconut oil and brown sugar on the stove until melted, stirring constantly. Add vanilla and salt, then stir in the Stevia In The Raw® and the toasted mixture of oats, seeds and almonds.
Press into a greased 7″x11″ baking pan. Bake at 300°F for 25 minutes. Let cool.
Meanwhile, melt chocolate chips and a little bit of coconut oil in the microwave on high. Stir until smooth, then drizzle over cooled granola bars.
Now you can eat them immediately or you can stick them in the refrigerator for a little while, so the chocolate can set.
Either way, Chocolate Peanut Butter Granola Bars are a tasty treat and you’ll never miss the extra sugar. They’re so good!
I really like Stevia In The Raw® for baking! I hope you will try it in some of your favorite recipes. As a helpful hint, it works best if you replace about half the sugar in your recipe in order to achieve the proper browning, rising and caramelizing that only sugar can provide. And this is something I love about it too: Up to 700 calories are saved for every cup of sugar that is swapped out for Stevia In The Raw® Bakers Bag which is very helpful if you’re watching your waistline like me.
What’s your favorite afternoon snack? Let me know in the comments. I love hearing from you guys!
Click here to find more awesome Stevia in the Raw® recipes.
- 2 1/2 cups old fashioned rolled oats
- 1/2 cup raw sunflower seeds
- 1 cup sliced almonds
- 1/2 cup light brown sugar, loosely packed
- 1/2 cup peanut butter (I used natural peanut butter with no sugar added)
- 1/4 cup coconut oil (used refined so it doesn't taste like coconut)
- 2 teaspoons vanilla
- 1/2 cup Stevia in the Raw®
- 1/2 teaspoon salt
- For the topping
- 1/4 cup chocolate chips (I used stevia sweetened chips)
- 1/2 teaspoon coconut oil
- Spray a 7x11-inch baking pan with cooking spray and set aside. Preheat the oven to 350 degrees F.
- Spread the oats, sunflower seeds, and almonds onto a half-sheet pan. Place in the oven and toast for 15-20 minutes or until the almonds are a light golden brown. Check the pan at 15 minutes. Watch closely, so the nuts don't burn.
- In the meantime, combine the brown sugar, peanut butter, coconut oil, extract and salt in a medium saucepan and place over medium heat. Cook until the peanut butter is melted and sugar is dissolved. Remove from heat and stir in the Stevia in the Raw®.
- Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, and stir to combine. Turn mixture out into the prepared baking pan and press down, evenly distributing the mixture in the pan and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into 12 rectangular bars and add topping.
- For the topping, microwave the chocolate chips and coconut oil in a microwave safe bowl for 30 seconds on high. Stir until completely smooth. Heat for 15 more seconds, if needed. Drizzle over bars. They're ready to eat. If you want the chocolate to set, place in refrigerator for about 30 minutes. Store in an airtight container for up to a week.