Description
These tasty bars are loaded with whole wheat flour and other great trail mix ingredients making them the perfect snack for a fun hike or busy day!
Ingredients
- 2 cups whole wheat flour
- 1 cup old-fashioned oats
- 1/4 cup dark brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 cup crunchy peanut butter
- 1/4 cup honey
- 1 large egg
- 3/4 cup milk
- 1/3 cup chopped peanuts
- 1/3 cup sunflower seeds
- 1/3 cup dried cranberries
- 1/3 cup raisins
- 3/4 cup dark chocolate chips
- 2 tablespoons raw sugar, for sprinkling
- 1/4 cup sunflower seeds, for sprinkling
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attached, beat together the peanut butter and honey until well combined.
- In a separate bowl, whisk together the flour, oats, brown sugar, baking powder and baking soda. Add the dry ingredients to the peanut butter/honey mixture in the electric mixer bowl and beat together until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg and milk. Add to the electric mixer until well combined and dough is thick.
- Add the peanuts, 1/3 cup sunflower seeds, dried cranberries and raisins and beat on low until just combined. Stir in the chocolate chips.
- Place a layer of parchment paper in the bottom of a 13×9-inch baking dish. Press the dough evenly into the baking dish.
- Lift the parchment paper onto a work surface. Sprinkle the top of the unbaked dough evenly with the raw sugar and the 1/4 cup sunflower seeds. Press down gently so the raw sugar and sunflower seeds stick to the dough.
- Using a large sharp knife, cut the dough into 14 bars. Place on parchment-lined baking sheet.
- Bake the bars for 15-20 minutes or until golden brown. Let cool on the pan for 5 minutes then transfer to wire rack to cool completely.
- Store in an airtight container at room temperature for up to 6 days.