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Peanut Butter and Dark Chocolate Cherry Granola Bars

Posted Feb 21 2011 6:24pm
I know, I know: granola bar recipes are about as prevalent as Linday’s Lohan’s bad decisions.

Er, that was a little rude. There are as many granola bar recipes as there were bleeped-out segments during Eminem’s recent grammy performance. Uh, really? I’d no idea it was possible to string together so many cuss words that about 30 straight seconds need to be bleeped out. I wish my vocabulary was that…broad. [I should add that other than that I found myself surprisingly enjoying that performance...]

Whatever. Either way – there’s a lot of granola bar recipes out there, and that said, your probably don’t need to add another one to your growing stockpile.

But I’ll be sharing with you one more anyway. Because I love it, and I love you!

Really, what’s a granola bar recipe but an outline, anyway? I know I, for one, haven’t found myself ever following one completely. I write this with the knowledge that, well, you’ll probably be subbing and swapping to your tastes, too.

And that’s the great thing about granola bars: they’re custom to you. And easy!

I have this written as I made it and was happy with. And to keep it dark-chocolate peanut butter, obviously you won’t have the same effect if you sub almonds for peanuts and butterscotch chips for dark chocolate. But that’s not to say there’s no leeway:

  • You’ll see that I used a mix of nuts and seeds. I like bars with a little bit of everything. I don’t expect everyone else to have nearly every nut or seed under the sun, though, in which case, just remember that 1 cup is the magic amount. You could use all chopped peanuts if you so chose.
  • I have a mixture of oat bran and wheat germ amounting to 2 T. You could use both, too, or one or the other. Or protein powder, even.
  • I like molasses because it’s not as sweet as maple syrup, but still sticky. You might feel strongly otherwise.
Lastly, I made these as mini-muffins – Chelsey’s idea was too good not to use! Lately I haven’t been finding myself in the situation where whole granola bars are necessary – but maybe half or not even would be wonderful. These are perfect for that. You could just as easily bake these in a pan and cut once they’ve cooled a bit, or make some in larger muffin tins like I did. I prefer having crispy edges all the way around, so of course that’s my choice ;)

I feel that the peanut is a greatly underappreciated nut, if it’s not in butter form, that is. So here, peanuts take center stage joined by its relatives peanut flour and peanut butter.


Peanut Butter and Dark Chocolate Cherry Granola Bars


  • 1/2 c. old fashioned oats
  • 1/3 c. quick oats
  • 2 T. peanut flour
  • 1 T. each: wheat germ and oat bran
  • 1/2 c. dry-roasted peanuts, chopped
  • 1/2 c. mix of: hemp seeds, sunflower seeds and chia seeds (any, all, or more peanuts is fine.)
  • 1/2 c. (scant measure) dried unsweetened cherries (dried strawberries would be fantastic)
  • 1/4 c. (scant measure) dark chocolate chips (less or more, to taste)


  • 2 T. milled flaxseed (Not wet…just bear with me.)
  • 1/2 of a small banana
  • 2 T. blackstrap molasses
  • 3 T. almond milk
  • 3 T. peanut butter
  • 1 t. vanilla extract

Preheat the oven to 350*. Grease your baking dish (muffin trays, pan, or mini loaf pan)

Combine all of the dry ingredients in one bowl, and the wet in a separate bowl, mashing the banana with a fork in the process. Add wet to dry, and stir to combine until everything is coated.

Spoon the mixture into your greased dish/tray/pan, and press down firmly with the back of your spoon.

Bake for ten minutes, or until lightly golden around edges. Baking time will vary depending on the shape you’re baking them in.

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YES. I love these, as does my mother. A definite winner.

But now, the scary question – what are we to do when peanut flour ceases to exist?

Favorite granola bar flavor and/or brand?

Would you rather make ‘em or buy ‘em?

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