Instant Pot Chewy Peanut Butter Granola Bars
Easy to make reduced fat chewy peanut butter granola bars with raisins and mini chocolate chips are naturally sweetened and a snap to make in your InstantPot pressure cooker!
Servings: 10
Ingredients
- 8 tablespoons powdered peanut butter
- 6 tablespoons water
- 1 cup quick cooking oats
- 1/3 cup pure maple syrup (not pancake syrup)
- 1 tablespoon coconut oil
- 1/4 teaspoon fine sea salt
- 1/3 cup raisins
- 1/4 cup mini chocolate chips
Instructions
- Gather and prepare all ingredients.
- Line a 7-inch round baking pan with two strips of parchment paper in a cross pattern. This will allow you to easily remove the baked granola bars from the pan.
- Add the peanut butter powder to a small mixing bowl and stir in 6 tablespoons water until thoroughly combined and it turns into smooth and creamy peanut butter.
- Add the peanut butter, oats, maple syrup, oil and salt to a large mixing bowl and mix well.
- Fold in the raisins and mini chocolate chips until evenly distributed throughout mixture.
- Spoon, or pour, the mixture into the prepared baking pan and press down into the pan and smooth the top with a spoon or spatula.
- Add one cup of water to Instant Pot. Cover baking pan with parchment paper, an upside-down plate, or silicone cover to prevent any moisture from getting into the pan. (I really like this InstantPot bake set). Place covered baking pan on trivet and set inside Instant Pot.
- Place lid on pot so it is locked and make sure the steam release valve is in the Sealing position. Cook on HIGH pressure for 20 minutes.
- Once the cook time is complete, allow the pressure to release naturally for 10 minutes and then move the steam release valve to Venting position and release any remaining steam (being careful to not get burned). After pressure is released and float valve drops, unlock and remove the lid. Using pot holders to prevent burns, carefully remove the covered baking pan from the Instant Pot and set on a wire rack. Remove the parchment, plate or silicone lid (being careful to not drip any condensation into baking pan) and allow pan to cool for at least 1 hour.
- After pan has cooled completely, lift the bars from pan using the parchment strips as handles and place on a cutting board. Cut into 10 equal size granola bars. (I opted to cut mine into wedges because it seemed easier to make them similar size).
- Any leftover bars can be individually wrapped for a quick grab-and-go snack, or stored together in an airtight container.
Notes
Serving size: 1 granola bar (1/10th recipe)
WW Points: 4
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan) You definitely want to use pure maple syrup to make these naturally sweetened granola bars and not pancake syrup. Pure maple syrup is simply tree sap that has been boiled down with no additional ingredients or refined sugars. Pancake syrup on the other hand—think Hungry Jack, Aunt Jemima or Log Cabin brands—are made with corn syrup, high fructose corn syrup, water, cellulose gum, caramel color, salt, natural and artificial flavors (like maple extract), sodium benzoate and sorbic acid among other fillers. You can also substitute 8 tablespoons (1/2 cup) natural peanut butter (instead of mixing your own with peanut butter powder and water), but your granola bars will have more calories, fat and most importantly be higher in Points. Feel free to swap out any additions:
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan) You definitely want to use pure maple syrup to make these naturally sweetened granola bars and not pancake syrup. Pure maple syrup is simply tree sap that has been boiled down with no additional ingredients or refined sugars. Pancake syrup on the other hand—think Hungry Jack, Aunt Jemima or Log Cabin brands—are made with corn syrup, high fructose corn syrup, water, cellulose gum, caramel color, salt, natural and artificial flavors (like maple extract), sodium benzoate and sorbic acid among other fillers. You can also substitute 8 tablespoons (1/2 cup) natural peanut butter (instead of mixing your own with peanut butter powder and water), but your granola bars will have more calories, fat and most importantly be higher in Points. Feel free to swap out any additions:
- Don't like raisins, try dried cranberries, cherry or dates (or any other dried fruit, diced as necessary).
- Leave out the mini chocolate chips, or try peanut butter chips for a double peanutty granola bar or shredded coconut for a tropical taste.
- Sdd some chopped nuts, sunflower seeds, or pumpkin seeds (pepitas), if desired.
Nutrition
Serving: 1granola bar (1/10th recipe) | Calories: 153kcal | Carbohydrates: 24g | Protein: 5.6g | Fat: 5.1g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 113mg | Potassium: 78mg | Fiber: 3g | Sugar: 10g | Vitamin A: 131IU | Vitamin C: 0.3mg | Calcium: 41mg | Iron: 2mg