These granola bars are so tasty they’re almost like cookies! Now nobody has to miss out on granola bars just because they can’t eat oats! Buckwheat groats make these bars just as deliciously crunchy as a traditional granola bar. I’m sure you could add all sorts of other goodies to them as well like dried fruit, nuts, or chocolate (or Carob) chips! Let me know what your favorites are!
Peanut Butter Buckwheat Granola Bars
Course: Breakfast, Snacks, DessertCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
20
minutesIngredients
1/2 cup raw Buckwheat groats
1/8 cup raw Hemp seeds
1/8 shredded Coconut (optional)
1 Tbsp. Coconut flour (or any other type of flour)
2 Tbsp. Maple syrup
1/4 cup Peanut Butter (or any other type of nut/seed butter)
Splash or two of milk (I use goat milk but any kind would work)
Directions
- Combine all ingredients in a small bowl and mix thoroughly with a fork.
- Spread in a small glass bar pan until about 1/8 – 1/4 inch thick and cut into bars.
- Bake at 350 degrees Fahrenheit for about 20 minutes or until crispy to your liking. Do not let burn!!
- After baking, carefully remove bars from pan. Transfer to a plate and chill in the refrigerator or freezer until firm.
- Enjoy with yogurt or kefir for breakfast, or with a glass of milk for a snack or dessert!
Notes
- You could substitute any other type of flour for the Coconut flour, i.e. Buckwheat, Spelt, Rice, etc. if you have a Coconut allergy. Just note that the consistency might vary slightly due to the differences in the flours.
- You could substitute another kind of nut/seed butter, i.e. Almond, Cashew, Sunflower Seed, etc. if you are allergic to Peanut butter. Just note that the consistency might vary slightly due to the differences in the nut butters.