Best 14 Peanut Butter Granola Bars Recipes

LOW-SUGAR PEANUT BUTTER GRANOLA BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix rolled oats, dried fruit, whole wheat flour, salt, and cinnamon together in a large bowl.
• Whisk peanut butter, oil, honey, egg, and vanilla extract thoroughly in a separate bowl. Pour over oat mixture and mix very well until all the moisture is incorporated. Press evenly into the prepared pan.
• Bake in the preheated oven until firm, about 20 minutes. Cool completely before removing from the pan and cutting into bars.

PEANUT-BUTTER GRANOLA BARS

Steps:

• Preheat oven to 300 degrees. Line an 8-inch square baking pan with 2 crisscrossed rectangles of parchment paper, leaving a 2-inch overhang at 2 opposite ends. In a large bowl, combine oats, almonds and cranberries.
• In a small saucepan, whisk together oil, brown sugar, peanut butter, cinnamon, salt and 1 tablespoon water over low heat until sugar has dissolved, about 5 minutes. Let cool slightly; whisk in egg white. Pour over oat mixture; stir until moistened. Spread evenly in bottom of pan; smooth top.
• Bake until top is firm, about 30 minutes. Let cool 10 minutes. Lift out of pan, using paper as handles. Let cool completely, cut into bars with serrated knife.

NO-BAKE RICE KRISPIES PEANUT BUTTER GRANOLA BARS (LOWER-FAT)

Steps:

• lightly grease 11 x 7-inch, can use a 13 x 9-inch baking dish but you will have a thinner bar.
• In a large bowl combine Rice Krispies cereal, oats and raisins.
• In a saucepan stir the corn syrup or honey and brown sugar until just at a boil.
• Immediately remove from heat and stir in the peanut butter and vanilla until well combined.
• Pour over the dry ingredients in the bowl; mix to combine.
• Mix in mini chocolate chips (if using) work fast the mixture hardens quickly.
• Transfer the mixture into prepared baking dish, then using slightly wet hands push evenly down into the pan.
• While the mixture is still soft, for easier slicing take a sharp knife and slice into desired size bars.
• Chill until firm.

PEANUT BUTTER AND HONEY GRANOLA BARS

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Grease a baking sheet.
• Combine oats, wheat bran, coconut, raisins, almonds, sunflower seeds, pumpkin seeds, wheat germ, and flaxseed together in a bowl.
• Mix honey, oil, brown sugar, and peanut butter together in a saucepan over low heat until dissolved, about 5 minutes. Whisk milk, vanilla extract, and baking soda together in a bowl; pour into honey mixture. Cook mixture, whisking constantly, until bubbling; remove from heat and immediately pour over dry ingredients.
• Press oat mixture into the prepared baking sheet using your hands until top is smooth and mixture is evenly distributed.
• Bake in the preheated oven until top is lightly browned, 20 to 25 minutes. Cool to room temperature and cut into bars.

PEANUT BUTTER AND SEED GRANOLA BARS

Steps:

• Line a 9x13-inch baking pan with parchment paper or lightly spray with cooking spray.
• Mix oats, cashews, pumpkin seeds, coconut, cocoa nibs, chia seeds, and hemp seeds together in a bowl.
• Combine peanut butter, almond butter, honey, and coconut oil in a microwave-safe bowl; heat in microwave until smooth and well mixed, stirring every 30 seconds. Mix peanut butter mixture into oat mixture using your hands or a spoon until well combined. Firmly press mixture into the prepared pan. Cut into bars, cover pan, and refrigerate for at least 1 hour.

PEANUT BUTTER & NUTELLA GRANOLA BARS

Steps:

• Place peanut butter and nutella in microwave safe bowl and heat till melted (about 1 minute to 1 1/2 minutes).
• Pour all other ingredients in large bowl.
• Mix PB & Nutella with other ingredients and stir until well combined.
• Line a 9x13 pan with aluminum foil and then spray with cooking spray. Dump granola into 9x13 pan and spread until even and packed down.
• Chill for at least an hour. Cut into bar size portions and individually wrap in saran wrap and store in ziploc bag in fridge!

NO-BAKE RASPBERRY PEANUT BUTTER GRANOLA BARS

Steps:

• Combine peanut butter and honey in a microwave-safe bowl; heat in microwave until melted and smooth, about 30 seconds. Add oats, raspberries, flaxseed meal, and chia seeds and mix well.
• Line an 8-inch baking dish with parchment paper.
• Press oat mixture into the prepared baking dish, using your fingers to flatten into the corners. Refrigerate until set, about 3 hours. Cut into bars.

NO BAKE PEANUT BUTTER GRANOLA BARS

Steps:

• Line a 7 x 11 inch pan with foil. Leave some of the foil hanging over the edge so that you can lift the granola bars out easily.
• In a large bowl combine the cereal, oats, and chopped nuts.
• In a medium sized bowl combine the peanut butter, honey, and brown sugar. Stir together well.
• Place in microwave and heat for 1 minute on high. Stir together well after removing from microwave until it's creamy and smooth.
• Place back in the microwave and heat for another 30 seconds. Remove from microwave and stir in vanilla.
• Pour over the cereal mixture that is in the other bowl and stir together well. Be sure all of the dry ingredients are coated well.
• Place mixture into prepared pan and spread evenly over all. Press down well with the back of a wooden spoon or you can use your fingers.
• Let cool for 30-45 minutes or stick in the fridge to until set up well.
• Lift foil out of pan and slice into bars or squares the size you want.

PEANUT BUTTER CHOCOLATE CHIP GRANOLA BARS

Steps:

• Preheat oven to 350.
• Beat first 5 ingredients until well blended.
• Combine oats, sugar & salt; add to peanut butter mixture and mix until sticky batter forms (about 1 minute).
• Stir in chocolate chips.
• Press into a 13" x 9" pan coated with cooking spray. Use a piece of wax paper to help press it into an even layer in the pan.
• Bake 12-15 minutes. Cool completely and slice into bars.

PEANUT BUTTER GRANOLA BARS

Steps:

• Melt peanut butter and honey together in a saucepan over medium heat. Dissolve brown sugar into the peanut butter mixture; bring to a simmer for 2 minutes.
• Mix granola, oats, rice cereal, chocolate chips, and fruit together in a large bowl; pour peanut butter mixture over the granola mixture and fold to coat.
• Grease a cake pan. Pour the granola mixture into the prepared pan and press into a flat layer. Cool at room temperature until set, about 15 minutes before cutting into bars.

5 MINUTE NO BAKE PEANUT BUTTER GRANOLA BARS

Steps:

• 1. Add all the dry ingredients to a large bowl. Mix them together.
• 2. In a separate (microwave safe) bowl, mix together the wet ingredients, then microwave them for about 20 to 30 seconds. This will make it easier to mix and add to the dry ingredients since it's really sticky!
• 3. Pour wet ingredients into dry and mix! Keep mixing until the wet binding ingredients are as well distributed as possible. Put some muscle into it!
• 4. Put the mixture into a shallow pan and flatten it down. Done and done!
• 5. Cut them into about 12 bars (they are probably a bit crumbly still, but don't worry - the fridge will bind them!) and store them in the fridge. You can either just store them together in the big pan (covered with foil) or separately wrap them for easy grabbing and going!
• 6. Nutritional Stats (when cut into 12 bars) Calories 189 Total Carbohydrates 24.6g Dietary Fiber 4.4g Sugars 9.3g Protein 6.0g

GRANDMA'S PEANUT BUTTER GRANOLA BARS

Steps:

• Bring the heavy cream to a boil in a small saucepan. Turn off the heat and add the chocolate. Set aside. (Do not stir at this time!) In another small saucepan, combine the Karo syrup and the sugar and bring to a boil. Lower the heat and stir constantly until the sugar dissolves. Remove from the fire and add the peanut butter and stir until melted. Pour over granola, stir to mix and press evenly into a greased 13"x9" glass pan. By now, the chocolate should be mostly melted in the heavy cream. Using a rubber spatula, stir the mixture until all the chocolate is melted. Pour evenly over the granola mixture and let set at room temperature. Cut into bars and serve.

PEANUT BUTTER GRANOLA MINI BARS

Steps:

• Preheat oven to 350°. In a large bowl, beat the peanut butter, honey, egg, oil and vanilla until blended. Combine the oats, brown sugar and salt; add to the peanut butter mixture and mix well. Stir in chips. (Batter will be sticky.), Press into a greased 13x9-in. baking pan. Bake until mixture is set and edges are lightly browned, 12-15 minutes. Cool on a wire rack. Cut into bars.

NO-BAKE PEANUT BUTTER GRANOLA BARS WITH DRIED CRANBERRIES & PEPITAS

Steps:

• Line an 8-inch by 8-inch baking dish with parchment paper. I like to use a long piece with the sides sticking out so I can use them as "handles" to lift out the bars later on.
• In a large bowl, mix together the oats, pepitas, cranberries, and chia seeds.
• In a medium bowl, mix together the peanut butter and 1/2 cup brown rice syrup.
• Pour the wet ingredients over the dry and mix well with a wooden spoon. If the ingredients aren't quite sticking together, add a little more brown rice syrup, stirring after each addition, until they do.
• Pour into the baking dish and press flat with your hands. The more firmly you can press, the less likely they are to be crumbly!
• Refrigerate for at least 4 hours, until firm. Lift from baking dish and cut with a sharp chef's knife. Store, refrigerated, in an airtight container for up to two weeks.