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Peanut Butter Chocolate Chip Granola Bars

 Peanut Butter Chocolate Chip Granola Bars are a delicious and easy real food treat made in your own kitchen. Bypass the overpriced packaged bars at the store and make your own with just a few simple pantry ingredients!

Three granola bars with chocolate chips on a piece of parchment

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You probably love granola bars. I mean, they’re delicious, filling, and a great snack. But they’re also expensive, wrapped in single-use packaging, and are usually full of sugar.

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 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 head’s 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.

How do I get my homemade granola bars to stick together?

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, press the mixture together to compact everything. It’s really that easy.

A bowl of oats, honey, peanut butter and other ingredients for making granola bars

Here’s How to Make Peanut Butter Chocolate Chip Granola Bars:

*You’ll find a detailed and printable version of this recipe at the bottom of the post.

Combine your liquids in a microwave-safe bowl (I love this giant measuring cup), and heat for 30 seconds in the microwave. Stir to combine. Pro tip: if you’re using raw honey, add it to the coconut oil, maple syrup, and peanut butter after you have microwaved it. 

Add in your dry ingredients, excluding chocolate chips (if using) and mix to combine. Let it cool for 10 minutes and then add the chocolate chips.

Lay parchment with some overhang in your baking pan, and pour the mixture in. Lay a piece of parchment over the top and with your hands, smooooosh everything down to compact it. Pro tip: after using your hands, use a heavy dish or bowl with a flat surface to pact everything down even more.

Then you’re going to bake it for 15- 20 minutes and allow it to fully cool before you cut your bars.

6 process photos showing how to make peanut butter oat bars step by step

If you want to turn the mixture into granola, follow the baking instructions in this Paleo Muesli recipe.

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.
  • Need vegan substitutions? Use all maple syrup or brown rice syrup in lieu of honey.
  • 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.
  • Save any crumbs to top Cold Start Instant Pot Yogurt or Traditional Instant Pot Yogurt.

Variations on Homemade Granola Bars

  • Use dried fruit and/or more nuts instead of chocolate chips.
  • A reader named Susie told me she used Nutella instead of peanut butter. OMG, yum!
  • Try adding chia, hemp, flax, sunflower, or pumpkin seeds to the mix.
  • Use your favorite nut butter like Cinnamon Almond Butter, in place of the peanut butter if desired. You may need to add a pinch more coconut oil if your preferred nut butter doesn’t have the same consistency as peanut butter.
  • Use soy nut or sunflower seed butter if you have peanut or tree nut intolerances.

a stack of chocolate chip peanut butter granola bars against a white background


Three granola bars with chocolate chips on a piece of parchment
Print Recipe
5 from 19 votes

Peanut Butter Chocolate Chip Granola Bars

Prep Time10 mins
Cook Time15 mins
Cooling time15 mins
Total Time40 mins
Homemade granola bars are a delicious and easy real food treat made in your own kitchen.



  • Preheat your oven to 325 degrees.
  • 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.
  • Add the oatmeal, pecans, and coconut flakes. Stir to combine. Cool for 10 minutes. Add the chocolate chips, and stir.
  • Lightly grease a 9x13 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 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.


Store in an air-tigtht 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 Facts
Peanut Butter Chocolate Chip Granola Bars
Amount Per Serving (1 bar)
Calories 228 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 8g50%
Cholesterol 0mg0%
Sodium 25mg1%
Potassium 140mg4%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 10g11%
Protein 4g8%
Vitamin A 15IU0%
Vitamin C 0.1mg0%
Calcium 21mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.


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49 comments on “Peanut Butter Chocolate Chip Granola Bars”

  1. These are freaking AMAZING! I read the recipe late Saturday afternoon and decided to make them that night. I got it in the oven right before dinner and it smelled so good I wanted to eat them warm out of the oven for dinner. My son smelled it and asked if I was making cookies. I let them cool until Sunday and we enjoyed them for breakfast. Very good – I will be making these again.

  2. Unicorn spit is allowed on Keto, low-fat, low-carb AND low-salt diets.

  3. Totally making this today. Can’t wait!

  4. I’m so glad you are updating old posts because I never saw this one before. Looks so yummy and simple ?

  5. We are a huge fan of your granola bar recipe with unicorn spit!!! My family gobbles them up as soon as I make them ๐Ÿ™‚

  6. I want to make these, but peanut butter is not really my thing. Can i just omit it, or will that affect the recipe too much? Thanks!

  7. I do have one question: Do you have to put the coconut oil or coconut flakes in? Can they be substituted for something that isn’t coconut? I am going to a party and I know someone who is specifically allergic to coconut is going to be there. I’d like to make this so everyone can eat it! Otherwise, this sounds wonderful!

  8. I did bake them but they were still a little tacky after the 30 minutes. I guess I can bake them a little longer. Either way they were killer & I would eat them any way I can get them. Thanks for sharing the recipe!

  9. I made these last night & they are awesome, but I guess they need to be kept in the fridge all the time? I cut one off this morning & by lunch time it was a pretty sticky mess, still yummy. Any suggestions for keeping them from becoming a big melty mess?

    • Did you bake them or just put them in the fridge? I store them in the fridge, but find they’re not as sticky in my lunch bag if I bake the batch first.

  10. I’ve been searching for the best granola bar and unicorn spit recipe high and low! I think this is the one. Thanks!