Backpack Granola Bars


Backpack Granola Bar - So good!


I’ve finally managed to make a yummy granola bar that actually stays together!! I’ve tested them out the past couple weekends while biking and they’ve been awesome. Definitely a nice break from the old Cliff Bars. Yum!

1.5 cups peanut butter (or almond butter)
1.5 tbsp vanilla (or almond) extract
1.5 cups brown sugar
1 cup butter
1 cup corn syrup
6 cups oats
1 cup coconut, toasted
1 cup sesame seeds, toasted
1 cup almonds, whole or chopped, toasted
1/2 cup pumpkin seeds
1 cup chocolate chips
1 cup raisins

In a skillet, toast coconut, almonds and sesame seeds and set aside to cool. In a large mixing bowl, cream together butter, peanut butter, vanilla and brown sugar. Add corn syrup and then mix in remaining ingredients.
Press into greased 12 x 18 inch cookie sheet.
Bake at 350F for approx 20 minutes or until golden brown. They might still feel soft, but they start to harden while they cool. Cut while still warm.
These bars freeze well too. After cutting them up and letting cool, I individually wrapped each bar and then put them all in a big freezer Ziploc bag.


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