5 ingredients is all you need to make a batch of these easy Homemade Peanut Butter Granola Bars. They’re gluten-free, soft-baked, studded with chocolate chips, and perfect for healthy snacking. You’ll never need or want to buy a store-bought granola bar again!
Skip the grocery store and make granola bars right in the comfort of your own kitchen!
Not only will you save money, but you’ll also be 100% in control of what’s going into the granola bars. Many of the store-bought granola bars come with a lengthy list of ingredients, are made with refined sugars, and include an array of pesky preservatives (so they’re able to hang out on the shelves for a longer duration of time). These 5-Ingredient Peanut Butter Granola Bars are simple to make, made with only real food ingredients, and are refined sugar-free. Best of all, you know exactly what goes into them! Peanut buttery, chocolatey, subtly sweet, and soft baked! You can’t beat that.
How to spruce them up with what you have on hand
I left this recipe pretty lean with only a few ingredients, but by all means, feel free to customize the bars and make them your own by adding a few extra ingredients. Simply take a quick scan of what’s floating around in your pantry and get creative with what you have on hand. Some of my favorite additions include dried cherries or cranberries, raisins, chopped dates, dried blueberries, coconut flakes, sunflower seeds, pumpkin seeds, chia seeds, hemp seeds, walnuts, pecans, almonds, cinnamon, nutmeg, or pumpkin pie spice. Let your kids use their creativity and have them choose a couple of additional ingredients.
Peanut Butter Granola Bars Ingredients
- Rolled Oats – simple, old fashioned rolled oats.
- Natural Peanut Butter – I like the drippy kind of peanut butter made with only peanuts and maybe a little salt, but use what you have on hand. Feel free to sub any kind of nut or seed butter.
- Maple Syrup – could also substitute honey.
- Chocolate Chips – because chocolate and peanut butter is a pair that can’t be beat.
- Eggs – looking for an egg-free or vegan-friendly option? You got it, feel free to substitute 2 flax eggs. Instructions below.
- BONUS Add-in’s – get creative with what you have on hand. See suggestions above.
Can I add protein powder?
If you’re looking for a boost of protein you can certainly add your favorite protein powder. Simply substitute 1/2 cup of protein powder for 1/2 cup of the oats. I would suggest an Organic Whey Protein or an Organic Plant Based Protein.
Can I make the Peanut Butter Granola Bars peanut or nut-free?
Absolutely! Feel free to use any nut or seed butter of your choice.
5 ingredients is all you need to make a batch of these easy Homemade Peanut Butter Granola Bars. They're gluten-free, soft-baked, studded with chocolate chips and perfect for healthy snaking. Click To Tweet
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How to make Peanut Butter Granola Bars
Toss the ingredients in a bowl. Mix until well combined. Transfer the dough to a 9×9 pan. Pro tip: for easy removal you could line the pan with parchment. Press the dough firmly into the pan. Bake for 14-17 minutes. Remove from oven, let cool and then cut into granola bar shapes or squares.
How to meal prep Peanut Butter Granola Bars
I almost always include some sort of energy bite or bar recipe with my weekend meal preps. They make for easy on-the-go fuel. These Peanut Butter Granola Bars are perfect for meal prep. Simply make the recipe as written. Once bars are cooled completely store in an airtight container in the fridge for 7-10 days. My guess is they won’t last that long.
Peanut Butter Granola Bars are freezer-friendly, too!
I also like to stock my freezer with homemade granola bars and bites so that I have something on backup during those times when a meal prep doesn’t happen. To freeze: Once the bars are done baking, let them cool completely and then cut into squares. Transfer to an airtight, freezer-friendly container separating each layer with parchment paper.
Other Bars and Bites to try:
- Peanut Butter Chocolate Chip Energy Bites
- Key Lime Pie Energy Bars
- No-Bake Pumpkin Chocolate Chip Granola Bars
- No-Bake Fruit and Nut Peanut Butter Granola Bars
- 3-Ingredient Peanut Butter Bites
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5-Ingredient Peanut Butter Granola Bars
5 ingredients is all you need to make a batch of these easy Homemade Peanut Butter Granola Bars. They’re gluten-free, soft-baked, studded with chocolate chips and perfect for healthy snaking. You’ll never need to or want to buy a store-bought granola bar again!
- Prep Time: 5 mins
- Cook Time: 14 mins
- Total Time: 19 mins
- Yield: 16 squares 1x
- Category: Snack
- Method: Bake
- Diet: Gluten Free
Ingredients
- 3 cups rolled oats (gluten-free if needed)
- 3/4 cup natural peanut butter (substitute nut or seed butter for peanut-free version)
- ⅓ cup maple syrup (may sub honey)
- ½ cup mini chocolate chips
- 2 organic whole eggs (or flax egg for vegan-friendly*)
- Optional add ins: walnuts, pecans, almond, chia seed, sunflower seeds, pumpkin seeds or dried fruit.
Instructions
- Preheat oven to 350℉.
- Combine all of the ingredients in one bowl and mix well.
- Transfer to a greased 9 x 9 inch baking dish and firmly press into pan. Pro tip: for easy removal, line the pan with parchment.
- Top with additional chocolate chips if you wish. Press into the dough.
- Bake for 14-17 minutes or until center is baked through. Start checking at 12 minutes as all ovens are different.
- Let cool completely before cut into 16 square or 12-14 bars.
Notes
*Flax egg: 2 Tbsp. flax meal + 5 Tbsp. water. Let set for 5-10 minutes.
**For a boost of protein, add 1/2 cup of your favorite protein powder and reduce oats by a 1/2 cup.
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 10 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 6 g
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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
View Comments
Megan says
Looks yummy! Do you think adding some unflavored protein powder to this recipe would work? Trying to up the protein a little.
Jessica Beacom says
Hi Megan-
You sure can add some protein powder though you may need to add some type of liquid to prevent them from being ‘chalky’ if you’re using a standard protein powder.
My recommendation would be to use Vital Proteins Collagen Peptides to add some protein without flavor or grittiness. You can get that here: Vital Proteins Collagen Peptides (affiliate link)
Hope that helps – enjoy!
Tracy Dalton says
They don’t look like yours….but hope they’ll be good. I added some roasted almonds.
Jessica Beacom says
That’s ok – as long as they’re delicious, right?
I love the addition of roasted almonds for extra crunch!
Tracy Dalton says
They are really good, thanks so much! My fussy eater said, “ooo”, but ate them and liked them! (What’s not to like?!) I’ve given the recipe out already, of course linking to your page…. 😉
Stacie Hassing says
So great to hear your fussy eater enjoyed the bars! It’s always a big win in my house when my picky eater husband likes a recipes I create. haha! Thanks for sharing our recipes 🙂
Ilene says
What is the shelf life and do they need to be refrigerated? They look and sound delicious! Thanks!
Jessica Beacom says
Hi Ilene,
Honestly, they don’t last long at my house (hours…sometimes a day) but you should be able to keep them in the fridge for 5 days – on the counter for 3 days. You can freeze them for longer if you won’t eat them up fast enough.
Kayk says
This recipe is a staple in my family. Kids And husband love it!!
★★★★★
Jessica Beacom says
Yay! We love hearing this – thanks so much for taking the time to share.
Brandy says
My 2yr old is super picky but he will eat these. I make them often for snack time.
★★★★★
Jessica Beacom says
Yes! We’d call that a Recipe Victory!
Shannon says
Can I use quick oats in these? That’s what I have in the pantry….
Jessica Beacom says
Hi Shannon,
Yes, you can!
Kristen says
Could you use an egg subsitute like a chia egg or egg replacer powder? I’m trying to make protein bars for some military support packages. Many bars are no bake but I want a recipe with baking to help keep the shape for the trip.
Also do you think this recipe would work doubling it for a 13×9 pan?
Jessica Beacom says
Hi Kristen,
I love the idea of baking these for military support packages. We have not tried the recipe with an egg replacer. I’m guessing the chia egg may make them too soggy but starch-based egg replacer powder might work pretty well.
As for doubling them, yes, you can double the recipe to fit a 9×13-inch pan.
Kristen says
Hi Jessica- I used the powder egg replacer. They stayed together (yeah) but they were a bit dry. The PB I used has no sugar, salt or oil/stablizers and instead of chocolate chips, I did chia and pumpkin seeds. Any ideas how to add moisture into them? They flavor was great.
Jessica Beacom says
Hi Kristen,
It’s good to know that the egg replacer worked for you. I would maybe try adding some coconut oil for moisture. Perhaps start with a tablespoon and work your way up from there.
Eric Boiney says
Mine just came out of the oven and I can’t wait to try it!!!!
★★★★★
Stacie Hassing says
yay! Hope they were delicious!
Deborah Ladner says
addedwheatgerandcoconut
Stacie Hassing says
Awesome!
Yoided Briggs says
Can you add coconut flakes?
Jessica Beacom says
Yes, you can add coconut flakes. However, I would recommend decreasing the amount of oats to compensate for them (for example, if you add 1/2 cup coconut you’d decrease the oats by 1/2 cup). This will ensure you keep the proper wet:dry ratio.
Jill says
Would the natural style (the kind that the oil separates) peanut butter work?
Jessica Beacom says
I believe so, just be sure to stir the oil in well before measuring it and adding it to the other ingredients.
Paula says
Can you substitute applesauce or dates for the maple syrup in this type of recipe?
Jessica Beacom says
Hi Paula,
We have not tested the recipe using dates or applesauce though my guess is that applesauce may be too ‘wet’ and dates may be too ‘dry’. Perhaps if you softened the dates in hot water and pureed them to make a date paste then thinned that with a little water to get a date syrup, that might work.
We’d love to know what you try and how it turns out.
Anna says
So easy to make and so delicious! Thank you for this recipe!
★★★★★
zahra says
I’e never seen a granola bar recipe with egg. how long would it stay healthy. Do they need to be refrigerated?
Stacie Hassing says
You can also use a flax egg. And no, just like a cookie made with eggs they don’t need to be refrigerated. Although, they could be to make them last longer.
Kate says
I have made a batch every week since finding this recipe. My mom makes it now too! I love mixing up the nuts and dried fruit.
★★★★★
Jamie says
These are so yummy! I subbed honey for maple syrup and they were perfect. I’ve been looking for a basic chewy granola bar without refined sugar and flour for ages. My friend’s 3- year- old daughter really enjoyed them too. She requested that I make some more immediately. Thank you so much for sharing this!
★★★★★
Jessica Beacom says
This is so great – thanks for sharing, Jamie!
Jennifer says
I am not a big fan of peanut butter. Any other substitutes you might recommend to help with the wet ingredients? Maybe coconut oil?
Jessica Beacom says
Hi Jennifer,
Coconut oil will likely make them bars too greasy. My suggestion would be to try another type of nut or seed butter. Cashew or almond butter is the most neutral-tasting in my opinion.
Rae says
Hi,
Could protein powder be added to these? I’m thinking about possibly adding collagen peptides.
Stacie Hassing says
Hi Rae! Yes, you could add a protein powder to this recipe. I would start with 2 scoops of protein powder.
Angie says
They sound delicious. However are they intended as a meal replacement? With 200 calories for one and 10 G sugar I am a little leary – especially of giving them to a child as a snack.
Stacie Hassing says
Hi Angie, feel free to cut them smaller to make them the size you desire for your kids. I would say these bars make for a great adult size snack as 200 calories isn’t enough for a meal. I think I would be left pretty hungry if all I ate was one of these bars as my meal.
Jacqueline Messer says
Could I add flaxseed to this maybe 1/2 c?
Stacie Hassing says
You sure could! You may want to reduce the oats by 1/2 cup. Enjoy!
Lana says
Very tasty result but mine fell apart. It was like too much peanut butter or something. I did heat the honey and pb together so it would blend (my honey was a bit hard) and then added my flax egg to that and then added that wet mixture to the dry. Maybe that was the probkem. Also, do you recommend reducing oats when adding nuts? I took out 1/2 cup oats to replace with 1 cup of mixed fruit and nuts. I just really want a not dry bar that will stay together when not refrigerated…..will use these bars for kayak trips.
Jessica Beacom says
Hi Lana,
It could have been your peanut butter but we’ve tested these many times and haven’t had them come out crumbly (we use natural peanut butter that you could drizzle at room temp) If you can use eggs, they will hold together better when kept at room temperature than they do with flax eggs.
When adding nuts, you’ll want to decrease the oats by the same amount that you’re adding in nuts (so a 1:1 ratio) so it could be that there were too many nuts and not enough oats. Pulsing the oats in a food processor a few times can also help bars like these hold together especially if your rolled oats are on the thicker side.
Meghan says
These were so easy to make and my whole family loves them including my toddler!
★★★★★
Jen says
I make these every week for my family! We are all obsessed! I had three tablespoons of chia, two tablespoons of ground flax and two tablespoons of hemp hearts. LOVE. Easy breakfast or snack. Also made for traveling! I love all of the recipes on this website.
★★★★★
Jessica Beacom says
We’re so glad you love this recipe (and all of the others you’ve tried!)
S says
Would almond butter work?
Jessica Beacom says
Yes!
Jim DeSousa says
Made these today for the first time. They are very tasty, however mine seem a little on the dry side. Almost like the oats did not have enough moisture. We will still eat them of course. Thanks for the recipe!!😋
Jessica Beacom says
Some oats are thicker than others so you may need to add a little more maple syrup or peanut butter next time – that usually does the trick for me.
MJ says
Would it be possible to incorporate pumpkin puree into this by leaving out some of the nut butter?
Jessica Beacom says
We haven’t tested them that way but we do have a recipe for No-Bake Pumpkin Chocolate Chip Granola Bars that already use pumpkin puree.
Virginia says
This recipe is a staple in our house! Highly recommend grabbing the ingredients to make these bars!
★★★★★
Vicky says
Can I skip over the chocolate?
Jessica Beacom says
You can omit the chocolate chips and replace them with nuts, seeds, or additional dried fruit if desired.
Catherine says
Could I reduce the honey/agave to make it less sweet? 10g of sugar seems like a lot…
Jessica Beacom says
You can reduce the honey a bit though the bars may be a bit more crumbly depending on how much you use (or don’t use).
Catherine says
Thanks Jessica! I tried using the same proportion. The taste was ok, but the texture is hard to bite, especially for toddlers… Any ideas what could be the cause?
Jessica Beacom says
Hmmm, I’m not sure what would make them so hard. Mine are usually on the softer-chewier side when made with honey. My only guess is that you may have baked them slightly longer – or more likely, your oven runs hot – which caused them to dry out a bit.
Nick says
What’s a cup? We have large and small cups.
Stacie Hassing says
I’m not certain what you are asking here but I think you are referring to measuring cups. 1 cup = 8 oz, 1/2 cup = 4 oz, etc. Hope that helps a little!