• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Eat Well.
Live Well.
Be Well.
Display Search Bar
  • Dinners Made Simple
  • Work with Us
  • Let’s Chat!
  • Blog
Follow us on Facebook! Follow us on Instagram! Follow us on Pinterest! Follow us on Twitter! Follow us on YouTube!

The Real Food Dietitians

Eat well. Live well. Be well.

  • Home
  • Recipes
    • Specialty Diets
      • Whole30
      • Paleo
      • Egg-Free
      • Dairy-Free
      • Gluten-free
      • Grain-Free
    • Meal Prep Recipes
    • Whole30
    • Freezer-Friendly
    • Appetizers
    • Main Entree
    • Breakfast
    • Drinks & Smoothies
    • One-Dish Meals
    • Slow-Cooker
    • Instant Pot
    • Salads & Sides
    • Sauces & Dressings
    • Soups & Stews
    • Snacks
    • Sweets & Treats
  • Real Plans
  • Meal Prep

Mar 12, 2021 By Stacie Hassing

5-Ingredient Healthy Peanut Butter Granola Bars

Dairy-Free
Egg-Free
Gluten-free
Vegan
Vegetarian
Jump to Recipe

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!

Peanut Butter Granola Bars with chocolate chips stacked vertically next to pitcher of milk

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.

Ingredients for healthy granola bars in a mixing bowl ready for mixing together
Healthy peanut butter chocolate chip granola bar mixture freshly stirred in a mixing bowl

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!

overhead picture of chocolate chip peanut butter granola bars on wire cooling rack

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!

  1. Toss together all of the ingredients in a bowl and mix until well combined.
  2. 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.
  3. 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.

Shop Thrive Market to get the best prices on natural, organic, and specialty foods. PLUS get a free gift valued at $24 when you sign-up!  Shop Thrive Market for all of your baking essentials! 

row of healthy granola bars arranged on wire cooling rack

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.

Four soft-baked granola bars stacked vertically on top of a white plate

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.

Overhead shot of healthy granola bars, with oats scattered and a glass of milk

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

Hungry for More? Subscribe to get our newsletter delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Let's Get Cookin'

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!

  • Author: The Real Food Dietitians
  • Prep Time: 5 mins
  • Cook Time: 14 mins
  • Total Time: 19 mins
  • Yield: 16 squares 1x
  • Category: Snack
  • Method: Bake
  • Diet: Gluten Free
Four peanut butter baked granola bars with chocolate chips stacked on top of each other on a white plate
Print Recipe
★★★★★ 5 from 12 reviews

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

  1. Preheat oven to 350℉. In a large bowl, combine all ingredients and mix well.
  2. 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.
  3. Bake for 14-17 minutes or until center is baked through. Start checking at 12 minutes as all ovens are different.
  4. 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

Pin now to make later!

Three soft-baked peanut butter chocolate chip granola bars stacked on top of each other

 


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. 

SaveSave

  • Facebook2.3K
  • Pinterest16.0K
  • Yummly26
  • Email

About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she, her husband and daughter reside with their two pups. She’s a co-founder of The Real Food RDs and content creator of simple and wholesome recipes. She loves all kinds of fitness and has a passion to inspire as many as she can live a healthier and happier life both in and out of the kitchen - the driving force behind the co-development of the The Real Food RDs brand.

< Previous Post
Next Post >

Reader Interactions

Join the Conversation

    Leave a Comment Cancel reply

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Megan says

    August 17, 2016 at 8:04 am

    Looks yummy! Do you think adding some unflavored protein powder to this recipe would work? Trying to up the protein a little.

    Reply
    • Jessica Beacom says

      August 17, 2016 at 8:16 am

      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!

      Reply
  2. Tracy Dalton says

    October 27, 2016 at 9:05 am

    They don’t look like yours….but hope they’ll be good. I added some roasted almonds.

    Reply
    • Jessica Beacom says

      October 27, 2016 at 1:14 pm

      That’s ok – as long as they’re delicious, right?

      I love the addition of roasted almonds for extra crunch!

      Reply
      • Tracy Dalton says

        October 31, 2016 at 2:34 am

        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…. 😉

        Reply
        • Stacie Hassing says

          November 2, 2016 at 5:42 am

          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 🙂

          Reply
  3. Ilene says

    May 8, 2017 at 12:23 pm

    What is the shelf life and do they need to be refrigerated? They look and sound delicious! Thanks!

    Reply
    • Jessica Beacom says

      May 8, 2017 at 9:22 pm

      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.

      Reply
  4. Kayk says

    January 16, 2018 at 2:52 pm

    This recipe is a staple in my family. Kids And husband love it!!

    ★★★★★

    Reply
    • Jessica Beacom says

      January 21, 2018 at 3:23 pm

      Yay! We love hearing this – thanks so much for taking the time to share.

      Reply
  5. Brandy says

    January 16, 2018 at 2:57 pm

    My 2yr old is super picky but he will eat these. I make them often for snack time.

    ★★★★★

    Reply
    • Jessica Beacom says

      January 21, 2018 at 3:20 pm

      Yes! We’d call that a Recipe Victory!

      Reply
  6. Shannon says

    April 11, 2018 at 12:30 pm

    Can I use quick oats in these? That’s what I have in the pantry….

    Reply
    • Jessica Beacom says

      April 12, 2018 at 12:33 pm

      Hi Shannon,

      Yes, you can!

      Reply
  7. Kristen says

    June 28, 2018 at 8:51 am

    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?

    Reply
    • Jessica Beacom says

      June 29, 2018 at 12:24 pm

      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.

      Reply
      • Kristen says

        July 2, 2018 at 10:44 am

        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.

        Reply
        • Jessica Beacom says

          July 18, 2018 at 9:01 pm

          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.

          Reply
  8. Eric Boiney says

    October 11, 2018 at 12:13 pm

    Mine just came out of the oven and I can’t wait to try it!!!!

    ★★★★★

    Reply
    • Stacie Hassing says

      October 24, 2018 at 6:26 am

      yay! Hope they were delicious!

      Reply
  9. Deborah Ladner says

    October 27, 2018 at 9:54 am

    addedwheatgerandcoconut

    Reply
    • Stacie Hassing says

      October 27, 2018 at 2:02 pm

      Awesome!

      Reply
  10. Yoided Briggs says

    January 27, 2019 at 1:28 pm

    Can you add coconut flakes?

    Reply
    • Jessica Beacom says

      January 28, 2019 at 5:42 pm

      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.

      Reply
  11. Jill says

    February 7, 2019 at 7:12 am

    Would the natural style (the kind that the oil separates) peanut butter work?

    Reply
    • Jessica Beacom says

      February 7, 2019 at 1:51 pm

      I believe so, just be sure to stir the oil in well before measuring it and adding it to the other ingredients.

      Reply
  12. Paula says

    February 7, 2019 at 11:02 am

    Can you substitute applesauce or dates for the maple syrup in this type of recipe?

    Reply
    • Jessica Beacom says

      February 7, 2019 at 1:50 pm

      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.

      Reply
  13. Anna says

    February 18, 2019 at 10:49 pm

    So easy to make and so delicious! Thank you for this recipe!

    ★★★★★

    Reply
  14. zahra says

    March 5, 2019 at 6:54 am

    I’e never seen a granola bar recipe with egg. how long would it stay healthy. Do they need to be refrigerated?

    Reply
    • Stacie Hassing says

      March 5, 2019 at 8:30 am

      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.

      Reply
  15. Kate says

    April 16, 2019 at 3:41 pm

    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.

    ★★★★★

    Reply
  16. Jamie says

    July 17, 2019 at 12:45 am

    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!

    ★★★★★

    Reply
    • Jessica Beacom says

      July 17, 2019 at 9:02 pm

      This is so great – thanks for sharing, Jamie!

      Reply
  17. Jennifer says

    October 22, 2019 at 11:15 am

    I am not a big fan of peanut butter. Any other substitutes you might recommend to help with the wet ingredients? Maybe coconut oil?

    Reply
    • Jessica Beacom says

      October 23, 2019 at 2:06 pm

      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.

      Reply
  18. Rae says

    February 2, 2020 at 5:46 pm

    Hi,
    Could protein powder be added to these? I’m thinking about possibly adding collagen peptides.

    Reply
    • Stacie Hassing says

      February 4, 2020 at 6:41 am

      Hi Rae! Yes, you could add a protein powder to this recipe. I would start with 2 scoops of protein powder.

      Reply
  19. Angie says

    February 22, 2020 at 3:30 pm

    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.

    Reply
    • Stacie Hassing says

      February 24, 2020 at 4:42 pm

      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.

      Reply
  20. Jacqueline Messer says

    March 28, 2020 at 4:05 pm

    Could I add flaxseed to this maybe 1/2 c?

    Reply
    • Stacie Hassing says

      April 2, 2020 at 11:33 am

      You sure could! You may want to reduce the oats by 1/2 cup. Enjoy!

      Reply
  21. Lana says

    June 23, 2020 at 5:53 pm

    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.

    Reply
    • Jessica Beacom says

      June 24, 2020 at 7:21 pm

      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.

      Reply
  22. Meghan says

    July 20, 2020 at 7:00 am

    These were so easy to make and my whole family loves them including my toddler!

    ★★★★★

    Reply
  23. Jen says

    July 23, 2020 at 9:45 pm

    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.

    ★★★★★

    Reply
    • Jessica Beacom says

      July 26, 2020 at 4:05 pm

      We’re so glad you love this recipe (and all of the others you’ve tried!)

      Reply
  24. S says

    September 16, 2020 at 5:47 am

    Would almond butter work?

    Reply
    • Jessica Beacom says

      September 16, 2020 at 10:47 am

      Yes!

      Reply
  25. Jim DeSousa says

    September 26, 2020 at 12:16 pm

    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!!😋

    Reply
    • Jessica Beacom says

      September 30, 2020 at 9:41 am

      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.

      Reply
  26. MJ says

    October 1, 2020 at 5:17 pm

    Would it be possible to incorporate pumpkin puree into this by leaving out some of the nut butter?

    Reply
    • Jessica Beacom says

      October 7, 2020 at 10:14 am

      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.

      Reply
  27. Virginia says

    October 9, 2020 at 5:36 am

    This recipe is a staple in our house! Highly recommend grabbing the ingredients to make these bars!

    ★★★★★

    Reply
  28. Vicky says

    December 6, 2020 at 8:34 pm

    Can I skip over the chocolate?

    Reply
    • Jessica Beacom says

      December 7, 2020 at 11:43 am

      You can omit the chocolate chips and replace them with nuts, seeds, or additional dried fruit if desired.

      Reply
  29. Catherine says

    December 18, 2020 at 9:12 pm

    Could I reduce the honey/agave to make it less sweet? 10g of sugar seems like a lot…

    Reply
    • Jessica Beacom says

      December 19, 2020 at 3:58 pm

      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).

      Reply
      • Catherine says

        December 20, 2020 at 2:18 pm

        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?

        Reply
        • Jessica Beacom says

          December 25, 2020 at 4:58 pm

          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.

          Reply
  30. Nick says

    January 13, 2021 at 12:11 pm

    What’s a cup? We have large and small cups.

    Reply
    • Stacie Hassing says

      January 20, 2021 at 4:20 pm

      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!

      Reply
  31. Kelly says

    January 28, 2021 at 6:46 am

    Hi – do I need to store these in the refrigerator? Or can they start out?
    Thanks

    Reply
    • Jessica Beacom says

      February 3, 2021 at 7:27 pm

      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.

      Reply
  32. Courtney says

    February 7, 2021 at 6:31 pm

    These are very very very good! Mom, dad, and son approved!

    ★★★★★

    Reply
    • Stacie Hassing says

      February 7, 2021 at 8:05 pm

      That’s so great to hear! Approvals all around 🙂

      Reply
  33. Olga says

    March 14, 2021 at 1:58 am

    Could I add quinoa? Would you soak it first?

    Reply
    • Jessica Beacom says

      March 14, 2021 at 2:53 pm

      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.

      Reply
  34. Orasri Johansson says

    March 18, 2021 at 2:13 pm

    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?

    ★★★★★

    Reply
  35. CR says

    April 2, 2021 at 1:03 pm

    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.

    ★★★★★

    Reply

Primary Sidebar

Welcome

The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They’ve combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

Free eBook

Sign up to get your FREE recipe eBook + weekly newsletter!

Favorite Recipes

Six healthy asparagus recipes in a collage with text overlay

6 Fresh and Delicious Recipes with Asparagus

A large bowl of oven baked carrot fries with a side of dijon-thyme aioli

Baked Carrot Fries with Dijon-Thyme Aioli

Sautéed asparagus topped with goat cheese sauce and toasted almonds on a speckled plate

Sautéed Asparagus with Goat Cheese Sauce

Freshly baked oatmeal chocolate chip cookies on a gold cooling rack

Gluten-Free Oatmeal Chocolate Chip Cookies

Fresh grilled asparagus in a grill pan topped with fresh parmesan and lemon wedges

Grilled Asparagus with Parmesan

10 Healthy Meal Prep Recipes

Free Recipe eBook

Sign up to get your FREE recipe ebook + weekly newsletter!

Follow us on Facebook! Follow us on Instagram! Follow us on Pinterest! Follow us on Twitter! Follow us on YouTube!
  • Disclaimer
  • Terms & Conditions
  • Privacy Policy
  • Newsletter Sign Up
  • Let’s Chat!
Copyright © 2021 The Real Food Dietitians Site Credits. Designed by Melissa Rose Design. Developed by Once Coupled.
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptReject Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT
How about a free recipe ebook?

Sign up for our newsletter and get your FREE recipe ebook delivered right to your inbox!

We respect your privacy! Your information will *never* be shared, traded or sold to a 3rd party.
  • 2.3K
  • 16.0K
  • 26