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5 from 2 votes
Peanut Butter Breakfast Bars
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
As a kid, I ate a lot of peanut butter. I think that's true of most North American children. Peanut butter has become associated with kids for this reason, but that doesn't mean peanut butter is only good for kids.
Course: Appetizers/Snacks
Cuisine: American
Keyword: Breakfast/Brunch
Servings: 10
Calories: 307 kcal
Author: Meredith Laurence
  • ½ tablespoon unsalted butter
  • 1 cup rolled oats
  • 1/4 cup whole wheat flour
  • 1/2 cup coconut sugar or brown sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup natural peanut butter no sugar added
  • 1/4 cup honey
  • 1 egg lightly beaten
  • 1 large Pink Lady or Honey Crisp apple peeled
  • ½ cup coarsely chopped peanuts divided
  1. Pre-heat the oven to 350°F. Line a 8x8-inch baking pan with a strip of parchment paper that is 8 inches wide and about 12 to 14 inches long, letting the parchment paper hang over two sides of the pan. Grease the pan and paper with butter.
  2. Combine the rolled oats, whole wheat flour, coconut sugar (or brown sugar), baking soda and salt in a bowl. Grate the apple into the mixture and add the peanut butter, honey and egg. Stir until all the ingredients are combined. Fold in three quarters of the coarsely chopped peanuts.
  3. Spread the mixture evenly into the prepared pan. Sprinkle the remaining peanuts on top and press them into the batter. Transfer the pan to the oven and bake at 350°F for 20 minutes, until lightly browned.
  4. Transfer the pan to a cooling rack and allow the bars to cool in the pan. Once cool, cut into bars. Store in an airtight container for up to 2 weeks.