Molasses and Pumpkin Seed No Bake Granola Bars

• Vegetarian
• Gluten free

• Breakfast Foods

  • 2 cups Rolled oats

• Condiments

  • 2 tbsp Blackstrap molasses
  • 1/3 cup Honey
  • 1 cup Peanut butter, natural creamy

• Baking & Spices

  • 5 tbsp Dark chocolate chunks
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1/2 Heaping cup Pumpkin seeds

Found on thisrunnersrecipes.com

Description

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
• ⅓ cup honey
• 1 cup natural creamy peanut butter
• 2 tablespoons blackstrap molasses

Directions

• 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.