These no-bake peanut butter granola bars are gluten-free, free of refined sugar and made with wholesome ingredients like chia seeds, collagen powder and flax meal.
Mix together dry ingredients except for collagen (oats, chai seeds, flax meal, salt and coconut) in a large mixing bowl.
In a separate microwave-safe bowl, melt coconut oil in the microwave. Add peanut butter, maple syrup and vanilla to the bowl with the melted coconut oil and whisk together mixture until it is smooth and creamy. Using a rubber spatula, fold peanut butter mixture in to dry ingredients and stir until well combined. Slowly sprinkle in collagen while stirring to avoid clumping until there are no lumps or streaks of ingredients and a dough begins to form.
Line a bread pan with parchment paper. You can use clips to hold the parchment in place. Pour oat mixture in the pan and spread out evenly using a spatula. Press the mixture firmly using another piece of parchment paper until the oat mixture is packed tightly and flat.
Press in about 2 tablespoons of roughly chopped peanuts to the top of the oat mixture.
Cover the bars with foil, and place bars in the freezer for about 15 minutes.
Place butterscotch or chocolate chips and ½ teaspoon coconut oil in a microwave-safe bowl. Microwave on high in 15 second increments. Stir after every 15 seconds and continue to microwave until chips are completely melted.
Remove the hardened mixture from the pan by grabbing the sides of the parchment paper. With a spoon drizzle the melted chips on of the granola bars. Sprinkle with sea salt and place back in freezer for 5-10 minutes to allow drizzle to harden.
Once drizzle is solid, slice in to 8 bars. Store in an airtight container in the fridge for 5-7 days . You can wrap the bars individually in plastic or in foil or store in a container separating layers with parchment paper. Bars will need to be kept cold to maintain shape.