Why You’ll Love This Peanut Butter Granola Bars

• They’re seriously simple. We’re talking about a one-bowl situation here. If you can stir ingredients together, you can absolutely make these bars. There’s no complicated technique or waiting for things to rise—just mix, press, and chill.
• The texture is pure perfection. We achieve that ideal balance between chewy and crunchy. The oats get nicely toasted, the peanuts add a bit of bite, and the binding creates a bar that holds together beautifully without being rock-hard.
• Endlessly customisable. Not a fan of raisins? Toss in some chocolate chips. Want more crunch? Add sunflower seeds. This recipe is a fantastic base that you can make your own, depending on what’s in your cupboard or what you’re craving that day.
• They make your house smell amazing. The combination of toasting oats and warming peanut butter is honestly one of the best kitchen scents out there. It’s the smell of homemade goodness.

Ingredients & Tools

• 240 g old-fashioned rolled oats
• 120 g creamy peanut butter (see notes below!)
• 120 ml honey or maple syrup
• 60 g chopped, unsalted peanuts
• 50 g raisins or dried cranberries
• 2 tbsp coconut oil or neutral oil
• 1 tsp vanilla extract
• ½ tsp fine sea salt

Tools: 1 medium mixing bowl, 1 small saucepan, an 8×8 inch (20×20 cm) baking pan, parchment paper, a spatula.

The quality of your peanut butter really makes a difference here—I like to use a natural, runny kind with just peanuts and salt. It mixes in so much easier and gives a cleaner peanut flavour. And don’t skip the salt! It’s the secret weapon that makes all the sweet, nutty flavours pop.

Serves: 10 bars | Prep Time: 10 minutes | Cook Time: 0 minutes (chill time: 2 hours) | Total Time: 2 hours 10 minutes

Before You Start: Tips & Ingredient Notes

• Oat selection is key. You really want to use old-fashioned rolled oats for this. Quick oats will make the bars too mushy, and steel-cut oats are far too hard. Rolled oats give us the perfect chewy texture.
• What kind of peanut butter is best? Honestly, avoid the super-stiff, sugary kinds. A natural peanut butter that’s stir-able and has oil on top is ideal. It binds everything together beautifully without making the bars greasy.
• To toast or not to toast the oats? I highly recommend it! Spread the oats on a baking sheet and toast them in a 175°C (350°F) oven for 8-10 minutes until fragrant and lightly golden. It adds a deep, nutty flavour that takes these bars to the next level.
• The stickiness factor. If your mixture seems too dry and isn’t sticking together when you press it, add another tablespoon of honey or peanut butter. If it seems too wet and sticky, add another tablespoon or two of oats. You’re looking for a mixture that clumps together easily.

How to Make Peanut Butter Granola Bars

Serving Suggestions

Complementary Dishes

• A bowl of Greek yogurt and fresh berries — Crumble a bar over the top for a fantastic parfait-style breakfast. The creamy yogurt and tart berries balance the bar’s sweetness perfectly.
• A side of apple slices — The crisp, fresh apple provides a lovely contrast to the chewy, dense bar, making it a more satisfying and balanced snack.

Drinks

• A cold glass of milk — It’s a classic for a reason. The creaminess of the milk is the ultimate partner for the peanut butter flavour.
• A hot cup of black coffee — The bitterness of the coffee cuts through the sweetness of the bar beautifully, making for a sophisticated mid-morning treat.

Something Sweet

• A small square of dark chocolate — If you want to lean into the dessert vibe, a piece of high-quality dark chocolate alongside a bar is pure bliss.
• A simple fruit smoothie — A banana-berry smoothie feels like a complete meal when paired with one of these hearty, energy-packed bars.

Top Mistakes to Avoid

• Mistake: Not pressing the mixture firmly enough. This is the number one reason bars fall apart. You really need to use some muscle to compact the mixture in the pan. I press it down, then go over it again with the flat bottom of a measuring cup for extra insurance.
• Mistake: Skipping the chill time. I know, it’s tempting to cut into them early. But if you do, you’ll have a crumbly granola mess instead of neat bars. The chilling step is non-negotiable for the ingredients to bind together properly.
• Mistake: Using the wrong oats. I’ve said it before, but it’s worth repeating: quick oats will absorb too much moisture and turn the bars soft and cake-like. Stick with old-fashioned rolled oats for the right texture.
• Mistake: Overheating the wet ingredients. You just want to warm the peanut butter and honey enough to make them easy to mix. If you boil it, you can change the texture and potentially make the bars too hard.

Expert Tips

• Tip: For super-neat bars, score them before chilling. After you press the mixture into the pan, take your knife and lightly score the surface where you plan to cut later. This gives the bars a guide to set along, resulting in perfectly clean edges.
• Tip: Add a chocolate drizzle. Once the bars are fully set and cut, melt a little dark chocolate and drizzle it over the top. It looks professional and adds another layer of flavour. Let the chocolate set before storing.
• Tip: Make them gluten-free. This recipe is naturally gluten-free as long as you use certified gluten-free oats. It’s an easy swap that makes these bars accessible to almost everyone.
• Tip: Create your own mix-in blend. Think of the peanuts and raisins as a starting point. Try a combination of pumpkin seeds, chopped dried apricots, and a pinch of cinnamon for a totally different flavour profile. The possibilities are endless!

FAQs

How should I store these granola bars?
Store them in an airtight container in the refrigerator for up to two weeks. The cool temperature helps them stay firm. You can also freeze them for up to three months! Just layer them between parchment paper in a freezer bag. Thaw at room temperature for about 15 minutes before eating.

Can I use almond butter instead of peanut butter?
Absolutely! Almond butter, cashew butter, or even sunflower seed butter work wonderfully. The flavour will change, of course, but the method remains exactly the same. Sunflower seed butter is a great nut-free alternative for school lunches.

My bars are too crumbly. What did I do wrong?
This usually means the mixture was a bit too dry or wasn’t pressed firmly enough. Next time, try adding an extra tablespoon of peanut butter or honey to the wet mixture. And really, really press it down into the pan—you can’t over-press!

Can I make these without any dried fruit?
Of course! If you’re not a fan of raisins or cranberries, you can simply leave them out. You might want to add a bit more of the chopped peanuts or another add-in like mini chocolate chips to make up the volume.

Are these bars suitable for a vegan diet?
Yes, easily! Just ensure you use maple syrup instead of honey, and check that your chocolate chips (if using) are vegan. That’s all there is to it—you’ll have delicious vegan peanut butter granola bars.