Middlest Does It Herself: Pantry Staples — Peanut Butter and Granola Bars

12 Jun

It’s time to get cookin’ some simple staples that should be in everyone’s pantry. These two recipes are so simple, it’s comical.

The first recipe is for peanut butter. If you go to the store, you will see shelves of different types of peanut butter. Trying to read the labels on these jars will surely make you want to leave in a Jiffy. Puns aside, I have struggled with a few PB recipes, as many have lost their creamy texture within days of making it; one batch even turned into a fudge-like consistency! The final product of this recipe leaves a tasty peanut butter with a creamy consistency even weeks after making it. Bonus: You know EVERYTHING that goes into this product.

Honey-Roasted Peanut Butter – Food in Jars by Marisa McClellan


  • 2 cups raw peanuts
  • 3 tablespoons honey, divided
  • 3 tablespoons peanut oil, divided
  • 1 ½ teaspoons sea salt, divided (I used salted peanuts so omitted this)


  1. Preheat oven to 325º. Line a baking sheet with parchment paper.
  2. Put peanuts and 2 tablespoons in a bowl and mix together. Spread peanuts onto baking sheet.
  3. Heat for 25-30 minutes, stirring at least twice to prevent burning.
  4. When finished, allow to cool, approximately 10 minutes. Pour cooled peanuts into a processor. Add 1 tablespoon peanut oil and 1 teaspoon (if adding) and run processor.
  5. As motor runs, and the peanuts break down, drizzle remaining 2 tablespoons peanut oil.
  6. Keep processing, scraping down the sides as needed. When meeting the creaminess you desire, add remaining honey and salt.
  7. Put into a jar and refrigerate for about 1 month.

Now the granola bar recipe. I received this recipe from my boss in college. I kept  the recipe but just tried making it earlier this week. I still don’t understand how I could have a recipe for almost 5 years in my recipe binder without making it. The end result is very, very tasty. The granola bars are sweet and nutritious. Sure, there’s some sugar and butter in it, but so do most varieties of granola bars.  At least you know absolutely everything that is in this. These suckers are delicious and filling. Delightful!

Miss Kathy’s Homemade Granola Bars – Kathy H.



  • 2 cups oats
  • ¾ wheat germ
  • ¾ cups sunflower seeds
  • 1 cup peanuts, crushed (or almonds)
  • 2/3 cup brown sugar
  • ¼ cup honey
  • 4 tablespoons butter
  • 2 teaspoons vanilla extract
  • ½ teaspoon kosher salt
  • 8 ounces dried fruit (raisins, craisins, go wild…)


  1. Preheat oven to 400º
  2. Crush peanuts by placing in a baggie and smashing them with a measuring cup or saucepan.
  3. Mix peanuts, oats, wheat germ, and sunflower seeds in baking dish with sides & parchment paper. Toast for 10 minutes, stirring every few minutes to prevent burning.
  4. Meanwhile, prepare glass baking dish (approx. 11X13”) by lining with parchment or wax paper lightly sprayed with nonstick spray.
  5. Put brown sugar, honey, butter, vanilla, and salt into saucepan and bring to a simmer, stirring constantly. Stop once foamy.
  6. When toasted grains are finished, combine sauce and grains in a glass bowl and stir until sauce is evenly distributed. Add dried fruit.
  7. Dump into baking dish and spread with a wooden spoon or spatula.
  8. Fold over sides of wax paper or add a sheet on top and press hard all over granola. This is important to maintain shape when you cut the granola later.
  9. Wait until cool, approximately 2-3 hours.
  10. Put granola onto cutting board and press knife to cut your granola do the desired length and width. Wrap each bar individually with plastic wrap or in layers in an airtight container.

Enjoy these recipes. Now get cookin’!




One Response to “Middlest Does It Herself: Pantry Staples — Peanut Butter and Granola Bars”

  1. kady July 13, 2013 at 12:46 am #

    you’re so good!!!

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