Peanut Butter & Chocolate Chip Granola Squares

In case you didn’t realize it, today is National Peanut Butter Day. Some of ya’ll may get super excited about this little fact tidbit, while others of you, perhaps not so much. I kinda fall in the latter category because peanut butter and I don’t have a very lustful relationship. I mean, I don’t mind a little bit here and there but it’s really not something I ever find myself craving. Well, that was until I whipped up a batch of these healthier than store-bought granola squares. Now, I suddenly find myself creeping into the kitchen and stealing a square on a way too regular basis.

I think what makes these peanut butter and miniature chocolate chip granola squares so gosh darn addictive, is the crunchiness from the oats and the chia seeds. I’m such a sucker for almost anything crunchy, that I just can’t seem to resist these sweet little squares of homemade breakfast happiness. Thankfully, unlike me, B.O.B. Bob is a super-crazy peanut butter fan, which means I’ll have quite a bit of help when it comes to making these guys disappear. That means that at least my butt won’t be the only one getting a wee bit bigger this week.

Ingredients:

• 2 Cups Quick Cooking Oats
• 1/3 Cup Chia Seeds
• 1/4 Cup Honey
• 2 Tablespoons Light Brown Sugar
• 1 Tablespoon Unsalted Butter
• 1/4 Teaspoon Sea Salt
• 1/4 Cup Creamy Peanut Butter
• 1 Teaspoon Vanilla Extract
• 4 Tablespoons Semi-Sweet Miniature Chocolate Chips (Divided)

Directions:

1. Place the oatmeal and the chia seeds into a large mixing bowl; mix until well combined.
2. In a medium saucepan, combine the honey, brown sugar, butter, and sea salt over medium-high heat. Cook until the mixture comes to a rolling boil, stirring constantly. Turn the heat down to medium and continue to cook for two minutes, stirring constantly.
3. Remove the saucepan from the heat, whisk the peanut butter and vanilla into the honey mixture, and then pour the mixture over the bowl of oatmeal and chia seeds.
4. Mix until well combined and then fold in 2-tablespoons of chocolate chips.
5. Press the granola into a parchment paper-lined 8×8 glass baking dish and then top it with the remaining 2-tablespoons of chocolate chips.
6. Use your hands to gently press the chocolate chips into the granola.
7. Allow the mixture to rest for at least 2 hours before cutting it into squares and storing it in an airtight container between layers of wax or parchment paper.

Suggestions:

• Stir the granola mixture until all of the oatmeal and chia seeds are coated. It may look dry at first but there will be just enough liquid to help everything stick together.
• An 8×8 glass baking dish is perfect to use for this recipe. If you line the dish with parchment paper, there is absolutely no reason to grease the dish.
• This recipe will yield 16 granola squares.

Improvements:

• Replace half of the chia seeds with pumpkin seeds.
• Use peanut butter chips in lieu of miniature chocolate chips.

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Peanut Butter & Chocolate Chip Granola Squares

Ingredients:

• 2 Cups Quick Cooking Oats
• 1/3 Cup Chia Seeds
• 1/4 Cup Honey
• 2 Tablespoons Light Brown Sugar
• 1 Tablespoon Unsalted Butter
• 1/4 Teaspoon Sea Salt
• 1/4 Cup Creamy Peanut Butter
• 1 Teaspoon Vanilla Extract
• 4 Tablespoons Semi-Sweet Miniature Chocolate Chips (Divided)

Directions:

1. Place the oatmeal and the chia seeds into a large mixing bowl; mix until well combined.
2. In a medium saucepan, combine the honey, brown sugar, butter, and sea salt over medium-high heat. Cook until the mixture comes to a rolling boil, stirring constantly. Turn the heat down to medium and continue to cook for two minutes, stirring constantly.
3. Remove the saucepan from the heat, whisk the peanut butter and vanilla into the honey mixture, and then pour the mixture over the bowl of oatmeal and chia seeds.
4. Mix until well combined and then fold in 2-tablespoons of chocolate chips.
5. Press the granola into a parchment paper-lined 8x8 glass baking dish and then top it with the remaining 2-tablespoons of chocolate chips.
6. Use your hands to gently press the chocolate chips into the granola.
7. Allow the mixture to rest for at least 2 hours before cutting it into squares and storing it in an airtight container between layers of wax or parchment paper.

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Check out all of the other great National Peanut Butter Day recipes below.

• 3 Healthy Peanut Butter Smoothies by Bear & Bug Eats
• Chicken Satay with Spicy Peanut Dipping Sauce by Everyday Eileen
• Marshmallow Peanut Butter Cookies by Sew You Think You Can Cook
• Chocolate Peanut Butter Balls by The Freshman Cook
• E.T. Cookies by Karen’s Kitchen Stories
• Easy Peanut Butter & Chocolate Swirled Fudge by Cookaholic Wife
• Easy Peanut Butter and Banana Croissants by Jonesin’ For Taste
• Fluffernutter Macaron by A Kitchen Hoor’s Adventures
• My Family’s Favorite Peanut Butter Cookie (Recipe Remake) by Family Around the Table
• No Bake Peanut Butter Cup Pie by Soulfully Made
• Nutter Butter Ice Cream Cone Cookies by Amy’s Cooking Adventures
• Peanut Butter & Chocolate Chip Granola Squares by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Peanut Butter and Jelly Smoothie Bowl by Simple and Savory
• Peanut Butter Banana Overnight Oatmeal by Frugal Pantry
• Peanut Butter Chocolate Chip Sheet Pan Pancakes by Kate’s Recipe Box
• Peanut Butter Cream Cheese Spread by Cindy’s Recipes and Writings
• Peanut Butter Mocha Cupcakes by Strawberry Blondie Kitchen
• Peanut Butter Mousse Parfaits by The Redhead Baker
• Honey Peanut Butter Popcorn by The Gingered Whisk
• Peanut Butter Snowballs by Culinary Adventures with Camilla
• Peanut Ginger Pasta by Jolene’s Recipe Journal
• Thai Inspired Noodles by A Day in the Life on the Farm

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