Adapted from
Ovenly: Sweet and Salty Recipes from New York’s Most Creative Bakery, by Agatha Kulaga and Erin Patinkin
Erin and Agatha recommend Skippy peanut butter for these hearty granola bars, which also happen to be gluten-free for those avoiding wheat. I used peanut butter from one of the multicultural food supermarkets in Paris, in Belleville. (I am certain similar bars, like Jif, would work as well.) Natural peanut butter is quite oily and while I love it for snacks, I don’t think I would use it in the recipe. (My French/American friend would probably cry if she saw me scraping a jar into a batch of granola bars!) Check the FAQs after the recipe for further notes and advisements.