Peanut Butter Coconut Granola Bars

• Course Appetizer, Grab & Go
• Cuisine American, Snack Time

Prep time

Cook time

Servings

Ingredients

• 2 cups Gluten-Free Oats
• 1 cup pitted dates, packed
• 1/4 cup Hot Water
• 1/2 cup Peanut Butter
• 1/2 cup honey
• 2 tbsp Coconut Oil
• 1 cup gluten-free puffed rice cereal
• 1 cup shredded coconut
• 1/2 cup finely chopped peanuts

Instructions

1. Preheat oven to 350 degrees F. Line an 8x8-inch baking dish with parchment paper and spray lightly with nonstick spray. Set aside.
2. Line a separate baking sheet with parchment paper, and spread the gluten-free oats across the baking sheet. Toast the oats for 15 to 18 minutes until lightly golden.
3. While the oats are toasting, combine the dates and hot water in a small food processor or blender. Let sit for about 5 minutes. Once the dates have softened, purée until nearly smooth. It’s OK for the date purée to have little chunks. Set aside.
4. In a small pot, combine the peanut butter, honey, date purée, and coconut oil over medium heat. Cook, stirring frequently, until the peanut butter is melted and the mixture is well combined, about 5 minutes. Remove from heat.
5. In a large mixing bowl, toss together the puffed rice cereal, shredded coconut, and chopped peanuts. Stir in the toasted oats and toss well.
6. Pour the peanut butter mixture over the dry ingredients in the bowl and stir until well combined.
7. Using a rubber spatula or damp hands, press the mixture evenly into the prepared baking dish.
8. Cover and refrigerate the bars for about 1 hour before slicing. To slice, lift the bars out of the pan in one piece using the edges of the parchment paper. Cut into 10 rectangular-shaped pieces. Store in an airtight container.