24 May, 17
by Anna Brones
in Gluten Free, Outdoor, Recipes, The Culinary Cyclist
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Peanut Butter and Chocolate Granola Bars

I am a big proponent of “trail treats.” Whether you’re on a hike or a long bicycle ride, you want a little treat that you can snack on, the thing that gives you the perfect excuse to take a break, or the payoff for making it to the top of a summit.

These peanut butter and chocolate granola bars are just that.

They are a recipe that I did for Always Riding, because I make them all the time to stuff in my bike jersey pocket. They also happen to be a rendition of a classic granola bar recipe that’s in my forthcoming book Best Served Wild (hint hint: preorder!).

Once you get down the basic recipe and ratios, making your own granola bars is simple and allows for plenty of variations, and you’ll never look back. And if you don’t love peanut butter (which would be surprising) you could sub almond butter.

Here’s to long rides and good snacks.

Ingredients:

2 cups (200 grams) rolled oats
2 tablespoons unsweetened cocoa powder
1/2 cup (90 grams) chocolate chips or chopped dark chocolate
1/2 cup (135 grams) crunchy peanut butter
1/2 cup (120 milliliters) honey

Preparation:

Preheat the oven to 375°F (190°C)

In a bowl, mix together the oats, cocoa powder and chocolate

In a small saucepan, combine the peanut butter and honey. Place on the stove on medium-low heat. Stirring regularly, heat until the mixture has softened and the honey and peanut butter is well blended. Pour over the oats and mix together with a wooden spoon, making sure that there are no dry oats left at the bottom of the bowl

Line a 9 x 9” (23 x 23 cm) baking pan with parchment paper. Spoon the batter into the baking pan. Spread the batter out so that it evenly covers the bottom of the pan, then firmly press it down with the palm of your hand

Bake for 20 to 25 minutes

Remove from the oven and let cool completely. When cooled, remove from the pan and cut into squares. Store in an airtight container.