Lower Fat Peanut Chocolate Chip Trail Bars
Satisfy your snack cravings with these wholesome Lower Fat Peanut Chocolate Chip Trail Bars—perfect for fueling your next adventure or just enjoying as a guilt-free treat. Packed with hearty old-fashioned rolled oats, whole wheat flour, and lightly salted peanuts, these bars offer a satisfying crunch while keeping things light with natural peanut butter and unsweetened applesauce instead of heavy oils. A touch of honey adds natural sweetness, while mini chocolate chips deliver the perfect hint of indulgence. Ready in just 30 minutes with simple pantry staples, these easy-to-make bars are a balanced blend of sweet and salty goodness. Enjoy them as an on-the-go snack, a post-workout bite, or a healthier homemade alternative to store-bought granola bars.
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Recipe Information
Ingredients
- 2 cups Old-fashioned rolled oats
- 0.5 cups Whole wheat flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.33 cups Peanut butter (natural, unsweetened preferred)
- 0.33 cups Unsweetened applesauce
- 0.33 cups Honey
- 1 teaspoon Vanilla extract
- 0.5 cups Peanuts (lightly salted, chopped)
- 0.5 cups Mini semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper, leaving some overhang to easily lift the bars out after baking.
In a large mixing bowl, stir together the rolled oats, whole wheat flour, baking powder, and salt until evenly combined.
In a separate microwave-safe bowl, gently heat the peanut butter and honey in 20-second intervals until they are softened and can be easily mixed. Stir until smooth.
Add the applesauce and vanilla extract to the peanut butter mixture and whisk until fully combined.
Pour the wet mixture into the dry ingredients and stir until the mixture is evenly moistened and begins to come together.
Fold in the chopped peanuts and mini chocolate chips until they are evenly distributed throughout the batter.
Transfer the mixture into the prepared baking dish, pressing down firmly and evenly with a spatula or clean hands to form a compact layer.
Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden and the top feels set.
Allow the bars to cool completely in the pan on a wire rack. Use the parchment overhang to lift the bars out of the pan, then slice into 12 squares or rectangles.
Store the bars in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks.
Nutrition Facts
Calories |
223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 14.1 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 190 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
