These irresistible peanut butter granola bars are a must-try! Made with simple ingredients, they’re chewy, flavorful, and packed with 8 grams of protein per bar. Perfect for a quick and healthy snack, this recipe is also vegan and gluten-free.
These peanut butter granola bars are seriously delicious! If you make a batch, they won’t last long. My family loves them, and I always feel good about packing them in my son’s lunchbox.
They’re not only tasty but nutritious, too! We didn’t set out to create an energy bar, but these peanut butter bars fit the bill. With peanut butter, oats, and flaxseed, they pack a punch. Each bar has 8 grams of protein and over 4 grams of fiber!
Key Ingredients
- Oats: I prefer rolled oats for this recipe because they give the bars a chewy texture, but you can also use instant oats if that’s what you have on hand. Just be aware that the texture will be slightly different. I also used rolled oats for my chewy granola bars, energy balls, and almond granola.
- Peanuts and Peanut Butter: The peanut butter is the glue that holds these bars together, while a handful of chopped peanuts adds a nice crunch. I love using homemade peanut butter or a drippy natural peanut butter. If you have a peanut allergy or preference, substitute another nut butter (like almond butter) or sunflower seed butter.
- Flaxseed Meal: I mix ground flaxseed with water to create flax eggs, which help bind the bars and add healthy fats and fiber.
- Maple Syrup: I love dark maple syrup for these bars because it makes them taste incredible. Honey is an option, too, if you are not concerned about them being vegan.
- Spices: Vanilla extract, cinnamon, and salt season our bars and make them super flavorful.
- Chocolate chips: The chocolate is optional, but I love it! I use mini chocolate chips since they hold up better in the bars and don’t fall out. If you don’t have them, finely chop regular-sized chocolate chips for a similar effect.
How to Make Peanut Butter Granola Bars
To make the bars, you’ll want to preheat your oven and toast the rolled oats and peanuts. I like to keep a close eye on them and take them out once they’re lightly toasted so they don’t burn.
While those are toasting, you can quickly prepare your flax eggs by mixing ground flaxseed with water. This simple step helps the granola bars hold their shape.
Once the oats and peanuts have cooled, it’s time to combine everything. Mix the flax eggs, creamy peanut butter, maple syrup, cinnamon, vanilla extract, and a dash of salt. I also toss in some mini chocolate chips for extra flavor!
The mixture should be nice and sticky at this point, which means your bars will hold together beautifully.
Next, press the granola bar mixture firmly into a lined baking dish. I like to use parchment paper to make it easier to remove the bars later. Take your time with this step, using a measuring cup or the bottom of a glass to ensure the mixture is evenly pressed and packed tightly.
Now for the hardest part: waiting! Place your baking dish in the refrigerator and let it chill for a few hours. This will firm up the mixture and allow the oats to soak up all those delicious maple-peanut butter flavors.
Once chilled, you can easily cut the mixture into neat bars perfect for snacking on the go. These last in an airtight container for up to one week or you can freeze them to store longer!
Easy Peanut Butter Granola Bars
- PREP
- COOK
- TOTAL
These peanut butter granola bars with rolled oats, peanut butter, and maple syrup are easy to make and taste amazing! They are naturally vegan, gluten-free, nutritious, and have around 8 grams of protein per bar.
Watch Us Make the Recipe
You Will Need
3 cups (38g) old-fashioned rolled oats
1/2 cup (70g) unsalted peanuts, chopped
3/4 cup (190g) natural unsweetened peanut butter
3 tablespoons flaxseed meal
1/3 cup (110g) pure maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 cup + 1 tablespoon (60g) mini chocolate chips or finely chopped chocolate
1/4 teaspoon fine sea salt, optional, see notes
Directions
- Make Bars
1Heat the oven to 350°F (177°C). Line the bottom and sides of an 8-inch or 9-inch square pan with aluminum foil, or use parchment paper.
2Spread the oats and chopped peanuts onto a baking sheet, bake for 5 minutes, stir, and bake another 3 to 5 minutes, or until lightly toasted. Allow to cool.
3While the oats and peanuts bake, make flax eggs by stirring three tablespoons of flaxseed meal with six tablespoons of water in a small bowl. Refrigerate for 10 minutes. During this time, the flaxseed meal will absorb most, if not all, of the water.
4In a large bowl, stir together the peanut butter, maple syrup, cinnamon, vanilla, and flax eggs. If using salt, add it now.
5When the oats and peanuts have cooled, stir them into the peanut butter mixture. The mixture will be sticky. Thoroughly mix everything so that all the oats are well coated. Add up to 1/4 cup more peanut butter if the mixture seems dry.
6Stir in 1/4 cup of the chocolate chips. Save the remaining tablespoon for topping the bars.
7Transfer the granola bar mixture to the prepared pan, and then use a rubber spatula or damp fingertips to press it into the pan firmly so the bars stay together once cooled and cut. One trick is to add a sheet of parchment paper on top and then use the bottom of a glass or measuring cup to press the oat mixture down into the pan.
8Scatter the remaining tablespoon of chocolate chips over the pressed granola mixture, using a rubber spatula to push them into the top. Cover and refrigerate for at least 2 hours. If you are in a rush, you can freeze them for about 30 minutes. The bars will be too soft if cut before they are thoroughly chilled.
9Remove the chilled block of granola mixture from the pan, then peel away the foil or parchment. Cut into 12 bars.
- Storing
1Store granola bars in an airtight container for up to one week. For the softest bars, keep them at room temperature (note that room-temperature bars may fall apart more easily than cold bars). For slightly harder bars, store them in the fridge (this is what I do). When wrapped well, bars will keep in the freezer for up to three months.
Adam and Joanne's Tips
- While we have had the best results with peanut butter, you can try substituting it for another nut butter, like almond or cashew butter. You should also be able to make them nut-free and use sunflower seed butter (you will also need to remove the peanuts for nut-free bars).
- Honey works well in these bars. Use the same amount of honey as maple syrup called for in the recipe above.
- If the nut butter is unsalted, add 1/4 teaspoon salt to the granola bar mixture.
- The nutrition facts provided below are estimates.
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I made these and am really happy with them. They’re delicious and satisfying.I made some substitutions: instead of flax meal and water, I used a small banana, and instead of chopped peanuts, I used chopped almonds. I left out the chocolate chips and chocolate coating. I added some raisins and dried cranberries. I wrapped the individual bars in waxed paper, twisting the ends like a piece of hard candy, and have been storing them in the freezer since they are easily eaten straight out of the freezer.
Can I use regular sized chocolate chips?
Yep!
Looking forward to trying this.
These are delicious! It’s so nice to make a granola bar from scratch and be in control of the ingredients and the sweetness. Somehow, even after refrigerating for five hours, they crumbled a lot when I cut them. I used chia seeds with water for the binding ‘egg’ part. I am not sure where I went wrong, but even crumbly I would make them again. And if anyone has a tip on how to avoid crumbly granola bars, please let me know.
Mine turned out perfect! I used honey instead of syrup. They are great for snacking or a sweet treat after a meal.
The ingredients say 3Tbsp of flaxseed meal, but the instructions say 2Tbsp. I would just like to clarify which one is correct, thank you.
Hi Caitlin, thank you for catching that mistake. We just fixed it 🙂
Hi! I am very excited to try this recipe but my family cannot have flax. Would you be able to tell me how many eggs to substitute for the flax please? thanks so much!
Hi Barbara, Unfortunately since we do not bake the bars you can’t substitute eggs for the flax. You can try chia seeds instead to see if that works out for you. You also may enjoy our other granola bar recipe that doesn’t use flax.
Mine was a bit soggy or rather soft I would say , May be the flax egg water was a bit more ?
Hi there, Did you leave the bars in the refrigerator for at least two hours before eating one? They harden up over time in the fridge.