Description

Chewy, soft‑baked granola cookie bars loaded with peanut butter and mini chocolate chips—easy to make and perfect for snacks or grab‑and‑go breakfasts.

Ingredients

3 cups old‑fashioned rolled oats
¾ cup natural peanut butter
⅓ cup honey or maple syrup
½ cup mini chocolate chips
2 large eggs (or 2 flax “eggs” for vegan)
Optional: pinch of salt, ¼ cup nuts or seeds

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Instructions

Preheat oven to 350 °F (175 °C).
In a large bowl, mix oats, peanut butter, honey (or syrup), eggs (or flax eggs), and optional salt/add‑ins until well combined.
Line a 9×9‑inch pan with parchment paper.
Press mixture firmly into pan; sprinkle mini chocolate chips on top and press them in gently.
Bake 15‑17 minutes, until edges begin to brown and center is set.
Cool completely in pan on a rack, then lift out parchment and cut into bars.

Notes

Use gluten‑free oats if needed.
For vegan version, substitute flax eggs and use vegan chocolate chips.
Bars store airtight in fridge up to 10 days or freeze up to 3 months.