White House Peanut Butter Granola Bars

By Margi Fineran, White House Pastry Chef

Newsletter Sign Up
Hands-on time: 0   |    Total time: 0   |    Makes: 12 Bars

KITCHEN GEAR

Large mixing bowl
12 x 18 inch sheet pan
Measuring cups
Measuring spoons
Spatula
Wax or parchment paper
Rolling pin
Knife

 

INGREDIENTS

2 cup puffed rice
2 1⁄2 cup puffed millet
4 1⁄2 cup old fashioned rolled oats
1 cup raisins
3⁄4 cup sunflower seeds, toasted
3⁄4 cup pumpkin seeds, toasted
1⁄2 cup flax seeds
3⁄4 cup toasted unsweetened coconut
1 cup mini chocolate chips
3⁄4 cup honey
3⁄4 cup maple syrup
3 cup (24 oz) natural peanut butter

INSTRUCTIONS

Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Put all the ingredients in a large bowl and mix well to coat everything in peanut butter.
  2. Prepare a 12×18-inch sheet pan by lightly brushing it with canola oil.
  3. Spread the well-mixed ingredients into the prepared pan and smooth evenly with a spatula. 
  4. It’s a stiff mixture, to really push it together, cover with parchment or wax paper and roll it into place with a rolling pin. 
  5. Chill or freeze before cutting into squares. 

This is a no bake granola bar, but I have found that it is easy to blend it together if the oatmeal has been toasted and it’s still a little warm.

This can be made with sunbutter or almond butter instead of peanut butter