Peanut Butter Granola Bars bake up thick and chewy, loaded with creamy peanut butter, oats, coconut, raisins, and mini chocolate chips. The perfect on-the-go snack or breakfast, ready in 30 minutes!
Looking for more portable snack recipes? Keep it going with these favorites: Banana Chocolate Chip Baked Oatmeal Cups, Mini Frittata Muffins, and these Healthy Blueberry Oatmeal Muffins.
These Peanut Butter Granola Bars come out thick, chewy, and just a little crisp around the edges, with peanut butter throughout and little pops of coconut, raisins, and mini chocolate chips.
As a mom of 3 it seems like we can never have enough snacks around here, but this year I have been trying to come up with more homemade options (especially those with fiber and protein!).
I love that these are a “one bowl, one pan” situation, which makes them easy enough that I can get a batch together on a weeknight.
They don’t last long here though — I usually keep half in the cupboard and half in the freezer and the kids grab them for lunches, breakfasts and snacks every day of the week!
Homemade Granola Bars ingredients:
- Peanut butter: I use smooth peanut butter for the easiest mixing. Crunchy peanut butter will also work if you like a bit more texture!
- Butter or margarine: Unsalted butter or dairy-free margarine is perfect for this recipe.
- Shredded coconut: I use unsweetened when I have it, but sweetened is fine if that’s what’s in your pantry.
- Raisins: you can swap these out for dried cranberries or another chopped, dried fruit.
- Wheat bran: Ground flax or wheat germ works too.
- Mini chocolate chips: Minis spread out better, so you get chocolate in more bites.
- Large flake oatmeal: Large flake oatmeal gives the best chewy texture. I don’t recommend quick oats because they will bake up softer and more compact!
How to make Peanut Butter Granola Bars:
One bowl, one pan, and 30 minutes later you’ve got chewy bars ready for the week. Scroll down to the recipe card for complete instructions.
- Add all ingredients to a bowl.
- Mix until combined.
- Press the mixture into an even layer.
- Bake until the top is light golden.
Tips for the perfect Peanut Butter Granola Bars:
- Cool completely before cutting: If you cut while warm, they can bend and crumble. I let them cool all the way so they firm up.
- Wrap once they’re cool: I wrap them individually after cooling so they don’t stick together, and they stay easy to grab.
How to store these bars:
Store bars at room temperature in an airtight container, or wrap them individually and keep them in the pantry!
They keep well for a long stretch since there aren’t perishable add-ins.
If your kitchen runs warm and the chocolate chips get too soft, pop them in the fridge or freezer so they stay firm!
Peanut Butter Granola Bars
written by Ashley Fehr
Ingredients
- ⅔ cup peanut butter
- ½ cup butter or margarine, (melted)
- ½ cup brown sugar
- ½ cup corn syrup
- 2 teaspoons vanilla
- ½ cup shredded coconut
- ½ cup raisins
- ⅓ cup wheat bran
- ½ cup mini chocolate chips
- 3 cups large flake oatmeal
Instructions
- Preheat oven to 350℉.
- Combine peanut butter, melted butter, sugar, and honey in a large bowl.
- Add in the remaining ingredients and stir until combined.
- Pour into a 9×13" pan lined with parchment or foil and sprayed with non-stick spray.
- Bake for 15 – 25 minutes until light golden brown on top.
- Cool completely and slice into bars
Notes
- Butter: Dairy-free margarine is an option if dairy is a concern. You may also be able to use coconut oil (solid at room temperature), but I have not tested this.
- Honey: you can swap the honey for corn syrup if you prefer.
- Wheat bran: you can also use ground flex or wheat germ.
- Coconut, raisins, chocolate chips: feel free to mix these up and add in chopped nuts, dried cranberries or other dried fruits.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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