![\"PB-J](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/08\/PBJ-Granola-Bars.jpg\")
<\/p>\nGranola bars are one of my favorite snacks. So are peanut butter and jelly sandwiches. Put the two together and life just doesn’t get much better. <\/p>\n
These bars taste like a fresh peanut butter and jelly sandwich folded into a sweet and savory granola bar that’s a solid inch thick. These aren’t the average hard, stale, flimsy granola bars you buy in a package. Not by a long shot. <\/p>\n
I know I say this every week, but this is one of my all-time favorite recipes on the blog. It’s the kind of healthy food that puts a smile on your face… and gives you all the energy you need to go run a triathlon or two before sunset.<\/p>\n
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Makes 9 bars<\/em><\/strong><\/p>\n Preheat the oven to 350\u00ba F<\/strong>. Add the coconut oil, apple sauce, and peanut butter to a saucepan over low heat until melted and incorporated. <\/p>\n Meanwhile, combine the dry ingredients: rolled oats, flour, Sucanat (sugar), flaxseeds (whole or ground), and salt in a mixing bowl. When the liquid ingredients are melted, slowly drizzle them into the mixing bowl with the dry ingredients. Stir until well combined.<\/p>\n Add the granola to a lightly-oiled 8 x 8 inch pan and press down evenly. Top with the raspberry jam and use a knife (like above) to scrape and swirl the jam into the top layer of the granola mixture.<\/p>\n Bake for about 30 minutes until lightly browned and firm, but don’t overcook because the edges will burn fairly easily. Allow to cool for at least 30 minutes before attempting to cut and remove from the pan. <\/p>\n Granola bars are one of my favorite snacks. So are peanut butter and jelly sandwiches. Put the two together and life just doesn’t get much better. These bars taste like… Continue Reading →<\/a><\/p>\n","protected":false},"author":1,"featured_media":2322,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5,8],"tags":[19,22],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts\/2297"}],"collection":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/comments?post=2297"}],"version-history":[{"count":0,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts\/2297\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/media\/2322"}],"wp:attachment":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/media?parent=2297"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/categories?post=2297"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/tags?post=2297"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\nIngredients:<\/h4>\n
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![\"PBJ-Granola-Bars-Jelly\"](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/08\/PBJ-Granola-Bars-Jelly.jpg\")
<\/p>\nStep One<\/h4>\n
Step Two<\/h4>\n
Step Three<\/h4>\n
![\"PBJ](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/09\/PBJ-Granola-Bars-Tall.jpg\")
<\/p>\n![\"PBJ](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/09\/PBJ-Granola-Bars-Stacked.jpg\")
<\/p>\n![\"PBJ-Granola-Bars-Tray\"](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/08\/PBJ-Granola-Bars-Tray.jpg\")
<\/p>\n","protected":false},"excerpt":{"rendered":"