Peanut Butter Granola Bars

I love love love peanut butter and find myself purchasing granola bars for $3.99 a box weekly. They are such an quick and easy protein/carb filled on the go snack and sometimes breakfast.

So I have been on the hunt for a healthy delicious version I can make at home. This one comes from the original domestic goddess Martha Stewart.

I always play with recipes a bit......as Rachel Ray says "make it your own." I encourage you to do so as well. You could add your favorite dried fruit like apricots or dried strawberries, or if you are a chocoholic like myself mini chocolate chips would make a great addition.

I posted the original recipe below. I used reduced fat chunky peanut butter instead of plain and instead of dried fruit I replaced with 1/2 cup of a store bought chocolate granola (bear naked). They turned out great. Don't expect crunchy from this recipe though these are homeade fresh soft peanut buttery granola bars that are full of whole grain goodness. Enjoy!


Martha Stewart's Peanut Butter Granola Bars Recipe

1 large egg white
1/2 cup old fashioned oats
1/2 cup sliced almonds
1/2 dup dried cranberries
1/4 tsp salt
1/2 tsp vanilla
1/2 cup peanut butter
1/2 cup brown sugar
3 tablespoons canola oil
1 tablespoon water
1/2 tsp cinnamon


1. Preheat oven to 300 degrees. Line an 8 by 8 pan with parchment paper or foil.
2. Combine peanut butter, water, oil, brown sugar, water, and vanilla in a saucepan, and cook on low heat until the sugar is dissolved, and the peanut butter is melted. Remove from heat and let cool slightly.
3. Combine dry ingredients in a mixing bowl (salt, oats, sliced almonds, cinnamon, and cranberries).
4. Beat egg white and add to cooled saucepan mixture.
5. Pour wet mixture into dry mixture and stir until combined.
6. Pour mixture into prepared baking dish and cook for 30 minutes or until the top is firm and golden brown.
7. Allow the bars to cool completely before cutting or they will fall apart.
8. Once cooled lift the foiled/parchment bars out of the pan and cut into bars with a knife.
9. Store in an airtight container for 1 week.