Peanut Butter, Dried Cherry, and Chocolate Chip Breakfast Granola Bars
Accidentally gluten-free peanut butter, dried cherry, and chocolate chip breakfast granola bars that are wholesome, chewy, and perfect for a grab-and-go meal!
Yield: 15 servings
  • 4 cups oats
  • 1½ tsp ground cinnamon
  • 1½ tsp baking soda
  • 1 tsp ground ginger
  • ½ tsp salt
  • ½ cup chocolate chips
  • ½ cup unsweetened shredded coconut
  • ½ cup dried sour cherries
  • 8 tbsp unsalted butter, room temperature
  • 1⅓ cups packed dark brown sugar
  • ¼ cup sugar
  • 3 large eggs, room temperature
  • 1½ cups peanut butter
  • 1 tsp vanilla extract
  • flaky sea salt, to taste
  1. Heat oven to 350F. Grease a 9x13-inch baking pan.
  2. In a large bowl, whisk together the oats, cinnamon, baking soda, ginger, and salt. Set aside.
  3. In a small bowl, stir together the chocolate chips, coconut, and dried cherries. Set aside.
  4. Cream together the butter with the two sugars in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. Add in the eggs, one at a time, mixing well after each addition. Beat for another 30 seconds, or until smooth.
  5. Scrape down the sides of the bowl. Add in the peanut butter and vanilla, mixing until just incorporated. Scrape down the sides of the bowl again and then add in the oat mixture. Mix on low for 2 minutes.
  6. Scrape down the sides of the bowl again and then add in the chocolate chip mixture. Mix on low until combined, about 30 seconds. Scrape down the bowl and then mix for another 10 seconds on low.
  7. Pour the dough into the prepared baking pan and smooth into an even layer. Sprinkle with the coarse sea salt and bake for 25 minutes, or until golden and just set.
  8. Allow to cool completely, then cut into 15 bars.
Recipe from Ovenly
Recipe by Joanne Eats Well With Others at