Ingredients:

  • 1 cup Creamy Peanut Butter (250 g)
  • 1/2 cup Honey or Maple Syrup (120 ml)
  • 1/4 cup Unsalted Butter (57 g)
  • 1/4 cup Light Brown Sugar, packed (50 g)
  • 1 teaspoon Vanilla Extract (5 ml)
  • 1/4 teaspoon Fine Sea Salt (1.25 g)
  • 2 cups Old-Fashioned Rolled Oats (200 g)
  • 1/2 cup Optional Mix-ins (e.g., Mini Chocolate Chips or chopped peanuts)

Instructions:

  1. Line an 8x8 inch (20x20 cm) pan with parchment paper, ensuring generous overhang on two sides. Lightly spray the paper with cooking spray for easy removal.
  2. In a large microwave-safe bowl, combine the peanut butter, honey/syrup, unsalted butter, and brown sugar.
  3. Microwave on high power in 30-second intervals (total time 90 to 120 seconds), stirring vigorously after each interval, until the mixture is fully melted, smooth, glossy, and begins to bubble lightly. Remove from microwave and stir until the brown sugar is completely dissolved.
  4. Stir the vanilla extract and salt into the hot peanut butter mixture. Add the rolled oats to the wet mixture and fold quickly using a spatula until all oats are thoroughly coated.
  5. If using chocolate chips or other meltable mix-ins, allow the mixture to cool for 2-3 minutes before stirring them in to prevent melting.
  6. Transfer the mixture immediately into the prepared 8x8 inch pan. Press the mixture down very firmly and evenly into the pan, ensuring it is dense and compact up to the corners. Pressure is key for bars that hold their shape.
  7. Place the pan into the refrigerator. Chill for a minimum of 2 hours, or until completely firm and cold.
  8. Use the parchment paper overhang to lift the slab of granola from the pan onto a cutting board. Using a sharp knife, cut the slab into 12 bars (4 rows by 3 columns). Store in an airtight container.