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.
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!)
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!
*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.