5 ingredients are all you need to make a batch of these easy and healthy granola bars. They’re gluten-free, soft-baked, studded with chocolate chips, and perfect for on-the-go healthy snacking. You’ll never need or want to buy a store-bought granola bar again!
Skip the grocery store and make healthy 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, chocolaty, subtly sweet, and soft baked! You can’t beat that.
Peanut Butter Granola Bars Ingredients
- Rolled Oats – simple, old-fashioned rolled oats.
- Natural Peanut Butter – we 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 beaten.
- Eggs – egg-free version noted below and in the recipe card.
- BONUS add-ins – get creative with what you have on hand, or let your kids be chefs for the day and choose their favorite add-ins! You’ll find a full list of our favorite substations and mix-ins below!
This post contains affiliate links that will not change your price but will share some commission.
How to Make Healthy Granola Bars:
This is one of our favorite granola bar recipes because of how easy it is to throw together! Bonus: there’s no need to dirty your food processor or blender — everything is mixed together in one bowl for easy clean-up!
- Toss together all of the ingredients in a bowl and mix until well combined.
- Transfer the dough to a 9×9 pan. Pro tip: for easy removal line the pan with parchment. Press the dough firmly into the pan.
- Bake the granola bars for 14 to 17 minutes. Remove from oven, let cool completely, and then cut into bars or squares.
Recipe Substitutions + Cooking Tips
The goal is to make this recipe work for YOU and your family’s needs! As always, if you try out this recipe (with or without substitutions!) we’d love to hear how it goes!
- Gluten-Free – Rolled oats are naturally gluten-free however, they may come in contact with gluten-containing grains such as wheat, barley, or rye thus becoming contaminated with gluten. Make sure to use certified gluten-free oats if needed!
- Nut-Free – Swap out the peanut butter for sunflower seed butter, tahini, or pumpkin seed butter.
- Egg-Free and Vegan – Substitute 2 “flax eggs”. To make enough flax egg mixture for this recipe, mix 2 tablespoons ground flaxseed (or flaxseed meal) with 5 tablespoons water. Let set for 5-10 minutes before adding to the recipe.
- High-Protein Granola Bars – Feel free to add in your favorite protein powder! Simply substitute 1/2 cup of protein powder for 1/2 cup of oats. We suggest an Organic Whey Protein or an Organic Plant-Based Protein. You could also mix in unflavored collagen peptides for a protein addition that will give your hair, skin, and nails a health boost.
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Healthy Granola Bar Variation Ideas:
We made 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 our favorite additions include:
- Dried Fruit (try dried blueberries, cherries, cranberries, or raisins)
- Chopped Dates
- Coconut Flakes
- Sunflower Seeds
- Pumpkin Seeds
- Chia Seeds
- Hemp seeds
- Nuts (walnuts, pecans, almonds)
- Spices (cinnamon, nutmeg, pumpkin pie spice, etc.)
How to Store Homemade Granola Bars
We almost always include some sort of energy bite or bar recipe when we’re prepping meals for the week. They’re easy, on-the-go fuel that the whole family will eat!
To make them ahead, simply prepare the recipe as written. Once the bars have been cooled and cut, store them in an airtight container in the fridge for up to 10 days. But our guess is they won’t last that long!
Peanut Butter Granola Bars are freezer-friendly, too!
We also like to stock our freezers with homemade granola bars and bites so that we always have something on backup during those weeks when a meal prep doesn’t happen.
To freeze homemade granola bars:
- Prepare the recipe as directed
- Once the bars have been cooled and cut, transfer them to an airtight, freezer-friendly container or bag, separating each layer with parchment paper.
- Label freezer bag with the date, and store for up to 3 months in the freezer.
- When ready to enjoy, let thaw on the counter or pop in the microwave for a minute or two until warm.
Nutrition in Homemade Peanut Butter Granola Bars
These quick and easy granola bars are loaded with nutrition powerhouse ingredients, making them a perfect healthy snack or on-the-go breakfast. Note: if you are eating these for a quick breakfast, pair a granola bar with a hard-cooked egg, yogurt, or handful of nuts or seeds so you’ll get enough protein and calories to start your day right and power through).
When you keep these granola bars on hand, you’ll always have a healthy option within reach. The oats contain a great soluble fiber known as beta-glucan, which has been shown to reduce LDL and total cholesterol, keep your gut microbiome healthy, and help balance blood sugar. The peanut butter supplies healthy monounsaturated fat, B vitamins, magnesium, and protein. The eggs are a healthy powerhouse ingredient, too, giving you high-quality protein, healthy fats, iron, and two eye-health ingredients, lutein and zeaxanthin.
Other healthy Bars and Bites recipes 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 are all you need to make a batch of these easy Homemade Peanut Butter Granola Bars. These homemade granola bars are gluten-free, soft-baked, studded with chocolate chips, and perfect for healthy snaking. You’ll never buy store-bought granola bars 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 old-fashioned rolled oats (use verified gluten-free, if needed)
- 3/4 cup natural peanut butter (substitute nut or seed butter for a peanut-free version)
- ⅓ cup maple syrup (you can substitute honey)
- ½ cup mini chocolate chips
- 2 organic whole eggs (or use 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℉. In a large bowl, combine all ingredients and mix well.
- Transfer mixture to a greased 9 x 9 inch baking dish, firmly pressing mixture into pan in an even layer. Pro tip: for easy removal, line the pan with parchment. If desired, sprinkle additional chocolate chips over top, pressing them into the mixture.
- 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 squares or 12-14 bars.
Notes
*Flax egg: To make enough to replace the 2 eggs in this recipe, mix 2 tablespoons ground flaxseed (or flaxseed meal) with 5 tablespoons water. Let set for 5-10 minutes before adding to recipe.
**For a boost of protein, add 1/2 cup of your unflavored, vanilla, or chocolate 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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This post may contain affiliate links which won’t change your price but will share some commission.
All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!
Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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!
Kelly says
Hi – do I need to store these in the refrigerator? Or can they start out?
Thanks
Jessica Beacom says
You can store them at room temp for up to 3 days though they will be softer than if you store them in the fridge.
Courtney says
These are very very very good! Mom, dad, and son approved!
★★★★★
Stacie Hassing says
That’s so great to hear! Approvals all around 🙂
Olga says
Could I add quinoa? Would you soak it first?
Jessica Beacom says
That’s a good question – we have not tested the recipe with quinoa so we can’t say for sure how (or if it would work). If you give it a try we’d love to hear how you did it and how the bars turned out.
Orasri Johansson says
I added dried cranberries, pumpkin seeds and walnuts this time and also used honey instead of maple syrup. They came out so good and we will never want the store-bought again. Thank you so much for the super easy and healthy recipe. May I tag you guys on Instagram?
★★★★★
CR says
Thank you so much for this yummy recipe! I added some cinnamon and a scoop of protein powder. I also used chia seed eggs instead of flax eggs and sugar-free maple syrup. These were phenomenal!! Next time I might add a little more syrup, as they were a tiny bit crumbly.
★★★★★