Whitewater Cooks Granola Bar Recipe

Hearty and filling, these granola bars from Whitewater Cooks are easy to make and one of my favourite hiking trail snacks that I carry around in my backpack all summer long.

I halve the recipe and swap chocolate chips for white chocolate chips and cranberries for raisins. But here's the full recipe just as they intended it to be.

Ingredients

1 cup butter (softened at room temp)

1 ½ cups peanut butter*

1 ½ tbsp vanilla

2 cups brown sugar

1 cup corn syrup

6 cups oats

1 cup coconut, toasted

1 cup sunflower seeds, toasted

1 cup sesame seeds, toasted

2 cups chocolate chips (or 1 cup raisins and 1 cup chocolate chips) (or white chocolate chips and cranberries!)

Method

In a skillet, toast coconut, sunflower seeds 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 12×18 inch cookie sheet. Bake in a 350F oven for approximately 20 minutes or until golden brown.

Let cool slightly and cut while still warm.

Happy hiking and eating granola bars on the trail!

Notes

*I've tried subbing Kraft PB for a nut butter but it makes the granola bars harder, as in not chewy (struggling with words here).

I also do ease up a little on the amount of sugar I put in and it doesn't seem to make much of a difference and a friend once substituted half the corn syrup for honey and she thought it was just fine. Some things to experiment with.