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Molasses and Pumpkin Seed No Bake Granola Bars

Laura Norris
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12

Ingredients
  

  • 2 cups rolled oats
  • Heaping ½ cup pumpkin seeds
  • 5 tablespoons dark chocolate chunks raisins, or a combination of both
  • ¼ teaspoon salt optional
  • 1 ½ teaspoons pure vanilla extract
  • cup honey
  • 1 cup natural creamy peanut butter
  • 2 tablespoons blackstrap molasses

Instructions
 

  • In a large mixing bowl, combine the oats, pumpkin seeds, dark chocolate chips and/or raisins, and salt.
  • In a smaller separate bowl, whisk together the honey, vanilla extract, molasses, and peanut butter. If this mixture is too stiff, microwave for a couple seconds and then stir, but be sure to let cool before adding to the dry ingredients so you don’t melt the chocolate.
  • Use a large rubber spatula or wooden spoon to fold together the peanut butter mixture and the dry ingredients until thoroughly combined. The mixture should be stiff and thick; if too viscous, add a tablespoon or two more oats.
  • Line a large glass baking pan* with parchment paper. Use the spatula or wooden spoon to spread and press the mixture in the pan until the bars are at your desired thickness.
  • Cover with the lid or plastic wrap and chill in the fridge for 1-2 hours. Cut into 12 pieces and then store in the fridge for up to a week or the freezer for a few months.

Notes

Cooking time indicates refrigeration/setting time.
*I used a 15 x 10 in. Pyrex pan and the bars did not quite span the length of the pan. This yielded thin and long granola bars You can also use a 9 x 9 in pan for thicker, squared shaped bars.
Adapted from Cookie and Kate