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These peanut butter chocolate chip granola bars are a delicious and easy treat made in your very own kitchen. Bypass the overpriced packaged granola bars at the store and make your own with just a few simple pantry ingredients!
The problem with so many homemade granola bar recipes is that they are advertised as no-bake. Which is great from a time standpoint, but sucktastic in keeping them together and preventing epic meltdowns when they fall apart in your kiddo’s hands.
Don’t worry, you’ve got this. I’m going to teach you the secrets to delicious homemade granola bars that a) stick together, b) are easy to make, and c) taste like unicorn tears are the main ingredient.
Quick heads up: if you’re looking for an oat-free version of this kind of bar, check out my trail mix bars! They are truly a no-bake snack bar.
The real secret to keeping granola bars from turning into oat dandruff is twofold. One, make sure you have the right ratio of “wet” to “dry ingredients”. Two, REALLY press the mixture together to compact everything. It’s that easy!
Pro Tips/Recipe Notes:
- For a truly no-bake granola bar, follow the recipe notes on packing the mixture into the pan. You’ll need to refrigerate them for 2-4 hours before cutting into bars. They will need to be stored in the fridge to keep their shape.
- Can’t use coconut oil? Try another mild-tasting oil like walnut or avocado. Olive oil would work, but I would avoid virgin or extra-virgin since the olive taste is stronger.
- You can use creamy or crunchy peanut butter in this recipe.
- Aim for no-sugar-added peanut/nut butter.
Homemade Peanut Butter Chocolate Chip Granola Bars
Ingredients
- 1/2 cup coconut oil {melted}
- 1 cup peanut butter
- 1/3 cup honey
- 1/4 cup pure maple syrup
- 2 cups old-fashioned oats
- 1 cup chopped pecans or nuts of choice
- 1 cup coconut flakes, shredded and unsweetened
- 2/3 cup mini chocolate chips
Instructions
- Preheat your oven to 325˚F.
- In a large microwave-proof container, melt the coconut oil until it yields 1/2 cup liquid. Add the peanut butter, honey, and maple syrup, and microwave for another 30 seconds. Stir to combine.1/2 cup coconut oil, 1 cup peanut butter, 1/3 cup honey, 1/4 cup pure maple syrup
- Add the oats, pecans, and coconut flakes. Stir to combine. Cool for 10 minutes.2 cups old-fashioned oats, 1 cup chopped pecans or nuts of choice, 1 cup coconut flakes, shredded and unsweetened
- Add the chocolate chips, and stir.2/3 cup mini chocolate chips
- Lightly grease a 9×13 glass pan and then add a sheet of parchment paper. Allow for some parchment to hang over the sides of the pan.
- Press the mixture in using the back of a large metal spoon. {Sometimes I will even lay another piece of parchment over the top and then use a heavy cast iron skillet or another baking pan to press and compact it down further.}
- Bake at 325˚F for 15 minutes. Remove from the oven and bring to room temperature. Then refrigerate for at least four hours.
- Cut into small squares or bars.
Notes
- Store in an air-tight container at room temperature or in the fridge for up to two weeks.
- Sub in your favorite ingredients or nut butters to use what you have on hand.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love these bars! They are absolutely delicious and so easy to make! They were all gone on the first day!I will be making them again soon!
Carol, I’m so thrilled you liked them so much! Thank you, thank you, thank you for taking the time to leave a comment! 🙂
My mother in law loves these! As does the whole family! Thanks!
So glad to hear. 🙂
I finally made some! I made the following substitutions:
Quinoa flakes (instead of oats)
Sunflower/pumpkin/flax/chia seeds (instead of coconut flakes)
Nutzo nut butter (no peanut butter)
Next time I may add more quinoa flakes and more seeds. And I’m excited to try them with raisin and dried apples!
It’s super dense and yummy! I need to cut back on the honey and syrup next time (I may have used too much). Thanks for the recipe!
I love the additions/substitutions, Tina!!
If you do leave out some of the liquid sweeteners, you may need to increase the coconut oil a tiny bit.
These should be classified as dessert! So good! I made these so I’d have a quick breakfast because I’m not really a breakfast kind of girl. Instead I’m using them as an afternoon treat for making it to 3 o’clock. I will definitely make these again but I might cut back on either the honey or maple syrup to make them less sweet and play around with the add-ins. Raisins would be yummy, or cranberries and almonds instead of chocolate and pecans. The sky’s the limit! Thanks for sharing
If you reduce the honey or maple syrup, just watch the moisture content. You might need to add a bit more oil or PB to keep them sticking together!
I don’t have oats right now, but I do have quinoa flakes. Gonna give it a try and see how it turns out!
Let me know how it turns out!
I have printed SO many of your recipes. You are right up my alley. 🙂
I have so many jars of just regular peanut butter. Would that be OK in this recipe? How about the maple syrup? Any reason, besides that it’s healthier, to use pure? I’d just like to use what I have on hand. Thank you!
Awww, thanks Angela! Use whatever you have on hand. It’s super customizable!