Crunchy Oatmeal Peanut Butter Oats ‘n Honey Bars As seen on Half Baked Harvest Bookmark recipe Print recipe Download recipe Share Total Time 30 minutes Prep Time 5 minutes Cook Time 25 minutes Rating 3.84 out of 5 stars (43) Ingredients 12 servings 3 cups rolled oats (use gluten free oats for a gluten free version)1 cup rice crispies cereal1/4 cup roasted peanuts (chopped)1/2 teaspoon salt1/2 teaspoon baking soda1/3 cup honey1/2 cup + 2 tablespoons peanut butter (divided)2 tablespoons coconut oil1 teaspoon vanilla extract1/2 tablespoon brown sugar Calories DessertsKid-FriendlyBakingBeginnerGluten-FreeQuick and EasyLegumesGrainsSweetCrispyMicrowaveSnacks ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Preheat oven to 350 F. Line an 9x13 inch pyrex dish with parchment paper (do not skip this step). Step 2 Combine the oats, rice crispies, chopped peanuts, salt and baking soda in a medium size mixing bowl. In a glass measuring cup or microwave safe bowl mix the honey, 1/2 cup peanut butter and coconut oil. Place in the microwave for 30 seconds to 1 minute. Stir to melt the coconut butter then add the vanilla and brown sugar. Whisk to combine and then mix the wet with the dry ingredients. Transfer the oat mixture to the prepared pyrex dish that is lined with parchment paper, and press down hard. I used the back of a measuring cup (spray or oil the bottom so it does not stick and press hard!) and it worked awesome! Step 3 Microwave the remaining 2 tablespoons of peanut butter for 30 seconds. Drizzle over the top of the bars. Step 4 Place in the preheated oven for 20 to 25 minutes. The bars will be golden on top. Remove the bars and let the bars cool in the pan for 10-20 minutes then remove from the pan and then cut while the bars are firm, but still somewhat soft. Place on a cooling rack to cool completely. Store in a sealed container or wrapped in plastic wrap.
