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
My family and I have really enjoyed these. My only problem is that after pulling from the freezer and storing in fridge they have to be eaten off of a plate as they seem to fall apart. I’ve made them multiple times, and have added an extra cup of oats to see if that helps. I’ve even tried less oil. Any suggestions as I do really love the taste!
Do you have a substitute for the pretzels as they are very high in salt?
Hi Alexis,
I would just omit the pretzels if you don’t care for them. Perhaps you could find a pretzel without salt, or use some seeds like sunflower seeds for texture. Hope this helps. 🙂
These sound amazing. I’m GF and haven’t found a good GF pretzel. Any suggestions for a pretzel substitute?
Hi Ann,
Have you tried the gf pretzels from ALDI? Tiffany has a post about the GF items she buys at ALDI, in case you’re interested. https://dontwastethecrumbs.com/11-frugal-gluten-free-foods-to-buy-at-aldi/. As for myself, I am also gf, and also corn free, so I buy the pretzels from the brand Quinn. They might also work for you in this recipe. Hope this helps.
I just made my first batch of these and the taste is amazing!! It even got my sugar loving boyfriend’s approval. My question is, about 5 minutes after coming out of the freezer (so some time around me cutting them) they started becoming super soft and sticky, to where I was worried they might not stay together well. Any suggestions?
Hi Kaitlyn,
Perhaps you might want to leave them in the freezer a little longer just so they can firm up a bit more? Maybe it wasn’t long enough for the warmth in the kitchen?
I have made this for my husband and myself! Super tasty treat for us! I have to hide it from him if I want to have any!
🤣Thanks for sharing Tabitha! I think we’re all guilty of hiding snacks and treats from family members.
Hi, I was wondering the nutritional content and suggested serving size. Example: protein, calories fibre sugar ect of this and your other recipes. They look delicious but due to my diet and heath ckncerns I’m counting calories, carbs and other nutrients..
Hi Jeff, There are many free nutrition calculators you can copy and paste any recipe into to get the nutrition info you need. Hope that helps!
So you don’t toastthe oats meal? I’ll try that. I don’t like oats not cook a little bit. Would you suggest baking them woth the coconut oul?
Hi Coleen,
If you don’t want the oats totally raw you can also soak them overnight before using.
This recipe is amazing!!! I have made it several times and everyone loves it! Your blog is amazing and I have enjoyed making some many of your recipes. Thank you!!
Yay! You’re most welcome Tracy. 🙂
I’m new to using coconut oil. Could you suggest what kind I should purchase? I really want to try making these for my family as a healthy snack.
Thank you!
http://amzn.to/2b6vKh6 this is what we use.
Hi Tiffany,
Have you tried Bob’s Red Mill Better Bars I think they are called? They have peanut butter, chocolate, and oats and peanut butter, coconut, and oats that we really like. They have other flavors too, but these are our favorites. Anyway, I was wondering if you had tried them and if so, have you tried to re-create them? My only thing with them is I wish they made them with almond butter – I realize they would be even more, but that’s what I’d prefer.
So, would you be willing to re-create them?
I haven’t tried those, Robin!
What are the calories per unit?
Hi Ayala! You’re welcome to input the recipe into a nutrition calculator. 🙂
I have been living on your blog this week!! 😁 I have to tell you that when my grands come for sleepovers, these are the first thing they ask for! I have to make them before they come and by the time they go home, they are gone! They absolutely love these! My grandson would eat them all at once if I let him!! Thank you for another great recipe!
You’re so very welcome Bronni!
I’m expanding my Kitchenaid use, and tried making these today for my daughter who is nursing a newborn and needs healthy snacks that support milk production. The whole family loves them! They were really easy to make! Thank you!!!