Make these addicting soft and chewy peanut butter granola bars. With simple ingredients like oats, peanut butter, and honey, plus yummy mix-ins, it’ll be your family’s new favorite snack!
One of my husband’s favorite granola bars was Quaker Chewy Granola Bars. I’m sure you’ve heard of them, right?
Well, when we first got married, those were the only granola bars he ate and they were as close as he would come to touching oatmeal, period.
He’s come around since then, enjoying Homemade Instant Oatmeal Packets with walnuts and honey and even a Chocolate Snack Cake that uses up leftover oatmeal, but he REALLY turned a corner when I made these peanut butter granola bars.
He told me they were BETTER than those boxed granola bars he used to love!
You know you’ve done something right when the family fights over who gets the last piece of something you’ve made.
I made a double batch of Black Bean Brownies on Monday to cover snacks and desserts for the week, but Mr. Crumbs had been sneaking a few and the batch didn’t make it past Wednesday. The kids weren’t happy about that.
Then I made these soft and chewy peanut butter granola bars, and the cycle started again. Neither my husband nor the kids can stop asking for more!
HOMEMADE PEANUT BUTTER GRANOLA BARS
I totally agree with them too. These peanut butter granola bars are:
- Naturally sweetened
- Made with 8 simple ingredients I almost always have in the kitchen (way better than the storebought granola bars with multiple types of sugar and preservatives!)
- Crazy simple to make
- Ready in 30 minutes
- No-bake (hello not having to use the oven!)
- Portable, on-the-go snacks that won’t leave your hands sticky or the car full of crumbs
PEANUT BUTTER GRANOLA BAR RECIPE INGREDIENTS
Here are the simple pantry ingredients you need to make this peanut butter granola bar recipe:
- Oats. The base for the granola bar recipe. I use old fashioned rolled oats, but quick oats would work too.
- Crushed Pretzels. You’ll need about 4 ounces of pretzels, which should equal about 1 cup after you pulse them in the blender.
- Peanut Butter. I use an all-natural peanut butter that contains just peanuts and salt, but if yours has added sugar, the granola bars may be sweeter. Crunchy or creamy peanut butter will work.
- Honey. Honey helps sweeten the peanut butter granola bar recipe, and it acts as some of the “glue” to help hold the bars together. Do not substitute maple syrup in the recipe. It won’t stick together the same way honey does.
- Coconut Oil. The other half of the “glue”, since it solidifies in the cooler temperatures of the fridge and freezer. Coconut oil also helps add moisture to the granola bar peanut butter recipe.
- Vanilla Extract. This adds depth to the flavor and brings out the sweetness. Try Homemade Vanilla Extract.
- Mini Chocolate Chips. Or use roughly chopped regular chips – you want small bits that can be evenly distributed throughout all the granola bars.
- Peanuts (optional). Use whole or halved unsalted peanuts or leave them out if you’re not a fan.
STEP BY STEP INSTRUCTIONS FOR GRANOLA BAR PEANUT BUTTER RECIPE
Step 1. Measure the pretzels into a blender or food processor and pulse until they are the consistency of breadcrumbs. Set aside.
Step 2. In the bowl of a stand mixer (or just using a large glass bowl), stir the peanut butter, honey, coconut oil, and vanilla until well blended.
Step 3. Add the oats and crushed pretzels and mix until everything is well coated and evenly combined.
Step 4. Add the chocolate chips and peanuts (if using) and mix again for just a few rounds to incorporate them into the mixture.
Step 5. Line an 8×8 or 9×9 baking dish with parchment paper. Scoop the granola mixture into the pan.
Step 6. Moisten your fingers and hands with water and press the granola down and out into the corners and edges of the pan until it is evenly distributed and pressed together.
Step 7. Place the pan in the freezer for 30 minutes.
Step 8. Remove the pan from the freezer and pull the granola bars out of the pan by using the edges of the parchment paper as handles.
Step 9. Slice the granola bars into 24 pieces. Store peanut butter granola bars in an airtight container in the fridge for up to 1 week or freeze them for up to 4 months.
PEANUT BUTTER GRANOLA BARS RECIPE TIPS
- I’ve made this peanut butter bars recipe using a regular bowl and a stand mixer and both work well. I recommend the mixer bowl because the paddle makes distributing the honey and peanut butter a lot easier, but you can always use your hands or a spatula with a medium bowl.
- Natural peanut butter tends to be more oily, so if you’re using a different kind of peanut butter, you may need to add a bit more coconut oil to the mixture so that it isn’t dry and crumbly.
- Getting your hands a little wet before handling the granola keeps the chocolate from melting from your body heat and also keeps more granola mixture in the pan rather than sticking to your hands. You don’t need much water – just stick them under running water and shake off the excess.
- For a gluten-free version of this granola bar peanut butter recipe, use certified gluten free oats and gluten free pretzels (you can find some at Aldi) or replace the pretzels with another add-in, like sunflower seeds or chopped nuts.
- Need a pretzel substitute? Instead of 1 cup of crushed pretzels, add ½ cup of almond flour, ½ cup of shredded coconut, and ½ teaspoon of salt.
YUMMY ADD-INS FOR OAT BARS WITH PEANUT BUTTER
I like to shake things up with the flavors, so we never get bored of one recipe. Here are some of my favorite add-ins for oat bars with peanut butter:
- Chocolate chips
- White chocolate chips
- Dark chocolate chips
- Nuts (almonds, pecans, walnuts)
- Sunflower seeds
- Dried fruit
- Shredded coconut
- Pretzels
- Puffed rice cereal
- Raisins
- Dried cranberries
I have not tried this, but you should be able to substitute other nut butter for the peanut butter. Almond butter or sunflower seed butter are good options! Add a little flaxseed meal if the nut butter seems runny.
HOMEMADE GRANOLA BAR RECIPE PEANUT BUTTER FAQS
Are these peanut butter granola bars crunchy or soft?
This no-bake granola bar recipe makes bars that are soft and chewy, more like Quaker Soft and Chewy Bars than Peanut Butter Nature Valley Granola Bars, which are crumbly and crunchy.
What are the healthiest granola bars to eat?
The best granola bars to eat are the ones with simple ingredients and no processed sugar! This homemade granola bar recipe is loaded with fiber and protein and is great for an energy boost. If you are short on time, I recommend checking out this list for better granola bars to buy in the store.
What about a baked granola bar recipe?
If you prefer a baked granola bar recipe, try my Kitchen Sink Granola Bars. Homemade granola bars are just the best!
MORE OF MY FAVORITE “BETTER THAN STORE-BOUGHT” RECIPES
- Black Bean Brownies (just like Little Debbie Fudge Snack Brownies)
- Homemade Hot Pockets (just like Hot Pockets!)
- Instant Oatmeal Packets (just like Quaker Instant Oatmeal Packets)
- Homemade Lunchables (compare to Lunchables)
- Easy Homemade Spaghetti-o’s (just like Campbell’s Soup Spaghetti O’s)
- Homemade Cheez its (just like boxed Cheez-its)
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Make these addicting soft and chewy peanut butter granola bars. With simple ingredients like oats, peanut butter, and honey, plus yummy mix-ins, it’ll be your family’s new favorite snack!
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 24 bars 1x
- Category: Snacks
- Method: Freezer
- Cuisine: American
Ingredients
- 2 cups oats
- 1 heaping cup crushed pretzels (about 4 oz pretzels)
- 1 cup peanut butter
- ½ cup honey
- ½ cup coconut oil, melted
- 1 tsp vanilla
- ½ cup mini chocolate chips (or roughly chopped regular chips)
- ½ cup peanuts (whole or halved, optional)
Instructions
- Measure pretzels into a blender (I have this one) or food processor and pulse until they are the consistency of bread crumbs. Set aside.
- In the bowl of a standing mixer (or just using a large glass bowl), mix the peanut butter, honey, coconut oil, and vanilla until well blended.
- Add the oats and crushed pretzels and mix until everything is evenly combined.
- Add the chocolate chips and peanuts (if using) and mix again for just a few rounds to incorporate into the mixture.
- Line an 8×8 or 9×9 baking pan with parchment paper. Scoop the granola into the pan.
- Moisten your fingers and hands with water (see my notes) and press the granola down and out into the corners and edges of the pan until it is evenly distributed and pressed together.
- Place the pan in the freezer for 30 minutes.
- Remove the pan from the freezer and pull the granola bars out of the pan by using the edges of the parchment paper as handles.
- Cut the granola bars into 24 pieces. Store in the fridge.
Notes
- I’ve made this recipe using a regular bowl and a mixer bowl and both work well. I recommend the mixer bowl because the paddle makes distributing the honey and peanut butter a lot easier, but you can always use your hands or a spatula with a regular bowl.
- Getting your hands a little wet before handling the granola keeps the chocolate from melting from your body heat and also keeps more granola mixture in the pan rather than sticking to your hands. You don’t need much water – just stick them under running water and shake off the excess.
- The consistency of peanut butter will vary depending on what type you used. I used an all-natural peanut butter which contains just peanuts and salt, but if yours has added sugar, the bars may be sweeter.
- Natural peanut butter tends to be more oily, so if you’re using a different kind you might need to add the coconut oil as directed in order to have enough moisture for the bars.
Adapted from Pinch of Yum.
Nutrition
- Serving Size: 1 bar
- Calories: 150
Just made these and the whole family loves them! Do you happen to know about how long they last in the refrigerator? And if we can’t finish them fast enough (doubtful, but just in case) can they be frozen for any length of time? Thank you for the great recipe!
Hi Andrea! I’ve frozen these MANY times and never had any issues. Put them in a freezer-safe container for short term; double wrap for long-term (which is doubtful around here too!). I’d say they’re good in the fridge for a week or so. I have a tiny fridge, so I keep them in the freezer by default.
Cannot wait to try these! My 2.5 year old son is a “snacker” so this recipe is perfect that I will know what ingredients he is actually getting! We recently moved and there is now an Aldi’s within walking distance so I can now get my kids healthier foods without breaking the bank. So glad I found your blog!
Welcome to Crumbs Stefani! I think your son is going to love these. 😉
I just finished making these and took out of freezer to cut but before I was done placing in a container to store in fridge, they started getting soft and falling apart. Had to place back in the freezer.
What did I do wrong? Lol
Also, I don’t.see how I could send these to school with my boys, they all be melted before lunch time. 😔
They do taste delicious though.
Hi Zara! If you followed the recipe as-written, you’ll have to really pack the granola bar into the pan. I wet my knuckles slightly and push down all over, and all around the top, until I truly cannot pack them anymore (re-wetting hands as necessary). Then they’re ready for the freezer. They won’t melt by lunch, but they will be soft. I pack them in a separate compartment in our PlanetBoxes.
I pour mine out onto wax paper then use another sheet of wax paper and a rolling pin to spread them out. Also, I cut mine while they are soft before I freeze them. They are easier to cut that way. After that, I pick up the wax paper and place it on a baking sheet to freeze.
Has anyone tried substituting peanut powder?
Hi! I wondered what pretzels you use for this recipe? I am trying to get away from processed foods… Thanks so much!
I use whatever pretzels are the cheapest. 🙂 We don’t buy or eat most store-bought “snacky” foods except for pretzels, so I’m okay with generic.
What if you’re someone like me who’s not a big fan of coconut? Is there a substitute out there for coconut oil? The only thing I have is canola oil, but I’m not sure how that would go, since canola oil tends to burn easily. How about sweet cream unsalted butter? Would that work?
Hmmm… I wouldn’t do butter, because I think it would ruin the flavor of the bar. Maybe palm oil? Is it an allergy, or taste issue? You can use fractionated coconut oil, which has practically no taste at all if it’s a taste thing.
Hey Tiffany. Just made the granola bars. “They’re GREAT” They didn’t stick together as I expected, alittle crumbly. Do I need more glue? Honey? afraid that would make too sweet. I omitted coconut oil. Maybe that’s it? any thoughts? THANKS.
Hey Jan! I think omitting the coconut oil is it. Coconut oil is solid at room temperature and cooler, so when you make these into bars and keep them in the fridge, the coconut oil is the glue that keeps it all together. 🙂
I just made these today and THEY ARE AMAZING! Your blog is so inspirational and I can’t wait to make so many different recipes 🤗
Yay! So glad you liked them Vanessa!! And thank you for the kind words of encouragement! ♥
We loved these, they were gone in a day. Ours turned out a little wet and quite sweet so I think I will cut back on the honey next time but definitely a keeper recipe. Super easy and fast to make. Very filling too.
While I can’t wait to try this recipe I have to ask what can I substitute for the peanuts? My daughter has a horrible allergy – I will sub the Peanut butter for a substitute of seed butter but what is best to change out the actual peanuts for?
Hi Lori! You can omit the peanuts. My husband likes them, but we’ve made them without and the granola bars are just as good. 🙂
I successfully used 1/3 cup of coconut flour in place of the crushed pretzels. These are so delicious – enough for my husband to claim them all as his, but each child got to taste at least one or two. My 6…going on 7 children…thank you for a yummy recipe. Got to make some more!
Thanks for the update Jennifer! That’s a great sub for GF families, and I bet with the natural sweetness of coconut, you could get away with less honey too!
Yes, I did use less honey, & they came out delicious. I have an aversion to peanut butter this pregnancy, so I also made a batch of these with homemade sun butter. YUMMY!! I have been eating these after my workouts, which has been perfect. Going to make another few batches with PB & SB. Thank you so much.
What kind of pretzels do you use for this recipe? The easiest (cheapest) I could find were Clancy’s Lightly Salted Mini Twists (50% less sodium then the regular bag of mini twists), but they contain enriched flour and corn syrup. Thoughts? 🙂 Can’t wait to try this recipe… when I finally find some free time. 🙂 Thanks!
I made these and used 1/2 the amount of honey that the recipe called for. They are so yummy! My daughter loves them and I feel good about giving them to her for a snack! Thanks for great recipes. I have tried several of your recipes and have not been disappointed yet!
I’m so glad you like them Erin! Did reducing the honey change the consistency for you?
No they were still easy to press into the pan and chewy yumminess! ? I did also use the oil that is optional.
Did you cut one 8×8 pan into 24 bars? Or does this make enough for two pans? Just seems like they would be small bars if just one pans worth, meaning I’d eat many of them at a time.
I normally cut the 8×8 pan into 12 bars for my husband, but calorie wise, it really should be 24, lol. You can definitely make this in a 9×13 pan, or split between 2 smaller pans – the bars just won’t be as tall as they are in the picture.
Made these yesterday. Big hit with my teenage daughter and hubby. Thanks for the delicious recipe. I think next time I will try making with a little less honey. A bit too sweet even for my super duper sweet tooth 🙂
Is the honey for flavor and texture, or just flavor? I’m wondering if using maple syrup instead would compromise the end result. Thank you for sharing this!
Stephanie – it’s for flavor and texture and glue. I haven’t tried it myself, but you’re welcome to try subbing maple syrup!
yum! I’m thinkg to substitute hemp for the ground up pretzels!
These look wonderful! Just a quick question though: Did you use regular or quick oats?
Regular rolled oats Sara, but quick oats would work too.
I’d recommend corn flakes to substitute for the pretzels, and maybe add some salt to make up for loosing the saltiness of the pretzels.
I’m not sure about the raw oats… My tummy doesn’t seem to like them that much. Maybe if I toasted them first.
Not a bad substitution Susan, especially if you can find some without junky ingredients!
corn flakes would be great if you can find some that are not
GMO otherwise I would not use them
Suggestions for a replacement for the coconut oil and peanuts? I have a tree but and coconut allergy. Thank you!
You can omit the peanuts, but technically peanuts are legumes. You can use all honey, but it will be VERY sweet. You could use avocado oil or palm oil, but store in the refrigerator for sure!
Thanks for this! I’m always keen on finding new recipes for snacks/treats. I’m also happy to hear someone else makes their snacks instead of buying them. Is there something I could substitute for the pretzels? P.S: this is my new favorite blog 🙂 (Alright, I’m done gushing)
That’s quite the compliment Charlynn – thank you! Substitute for the pretzels… they act like a binder and contribute a bit to the texture, so maybe almond flour or coconut flour would work, but I wouldn’t recommend white or wheat flour because of the taste. You could possibly do oat flour (just grind up oats in a blender), but I don’t know if the bars will then be too oat-y. It’s worth a shot though, and if you try either, please come back and let us know how they turn out! 🙂
Hi Tiffany, I love your recipes and site too. I will plan to fit bootcamp into my schedule in the future, but I so appreciate the info available here now! My son has lactose intolerance and I’m working to reduce processed snacks and foods.Thank you for your site and sharing the information. God bless~
Thank you Ann! ♥
Hi Sarah, I made these and also wanted a pretzel substitute. I used cooked quinoa (saw in another recipe) and my family loves them! Thank you for the info on coconut flour, I will try that as well.
Ann & Charlynn – we recently ran out of pretzels and I subbed 1/2 cup almond flour and 1/2 cup coconut, and added 1/2 tsp salt.