Chocolate Peanut Butter Granola Bars

I’m a serious snacker. It has always been my diet downfall and the only way I know to combat it is to keep healthy, filling snacks around me at all times. Because of this, I go through about a dozen cliff bars and the like weekly. I got to thinking that making them can’t be all that hard, right? Here goes nothing:

1/4 C coconut oil
1 C peanut butter (I used Teddy but I’m sure anything natural will give you the same results)
1/2 C agave nectar
1 tsp vanilla
2 3/4 C quick oats
1/2 C shredded coconut
1/4 C sliced almonds
1/4 C salted sunflower seeds
1/2 C chocolate (I used our leftover chocolate easter bunnies because those are NOT snacks that I want sticking around.)


  1. Line an 11 x 7 baking dish with waxed paper
  2. In a sauce pan, melt coconut oil, peanut butter and agave nectar, stirring consistently.
  3. While you’re melting, combine oats, shredded coconut, almonds and sunflower seeds in a separate bowl.
  4. When the peanut butter mixture is melted and smooth, remove from heat and fold in vanilla and dry ingredients.Image
  5. Press the mixture into the prepped pan, on top of the waxed paper. You have to really press it in there or the bars will come out crumbly. I used a meat tenderizer to press it in but I’m sure a heavy-duty spatula or the back of a small bowl would work just as well.
  6. Because I was upcycling some chocolate easter bunnies, I broke them into small pieces and melted them in the microwave by nuking them on high in 25-second increments until they’re melted.
  7. Once melted, I just used a spatula to spread the chocolate on top of the bars.
  8. Because I’m impatient, I tossed the whole pan in the fridge to cool but I’m sure you could just leave it on the counter for a few hours. Once cooled I dumped the whole batch out onto a cutting board, diced em up and wrapped them individually with plastic wrap.