White House Peanut Butter Granola Bars
By Margi Fineran, White House Pastry Chef
Large mixing bowl
12 x 18 inch sheet pan
Wax or parchment paper
- 2 cups puffed rice
- 2 1⁄2 cups puffed millet
- 4 1⁄2 cups 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 cups (24 oz) natural peanut butter
Put all the ingredients in a large bowl and mix well to coat everything in peanut butter.
Prepare a 12x18-inch sheet pan by lightly brushing it with canola oil.
Spread the well-mixed ingredients into the prepared pan and smooth evenly with a spatula.
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.
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