best peanut butter granola bar recipe

by Minerva Willms PhD Published 1 year ago Updated 8 months ago

How do you make homemade peanut butter bars?


  • Preheat oven to 350 degrees F. In a large mixing bowl, cream together the butter, sugar and brown sugar.
  • Add the eggs, vanilla, and peanut butter and mix well.
  • In a separate bowl mix together the dry ingredients. Add dry ingredients to creamy mixture.
  • Press firmly into a greased 9×13” pan. ...
  • Once cooled, spread a thin layer of peanut butter over the bars.

What is the best peanut butter recipe?


  • Preheat the oven to 250°F. Spread the peanuts on a baking sheet. Roast for about 20 minutes, or until slightly darker and fragrant.
  • Add peanuts to a food processor. Process for 3-5 minutes, until nuts have reached a creamy stage. ...
  • Pour into a 16 ounce jar with a lid and refrigerate immediately.

Does peanut butter have good or Bad Calories?

Since peanut butter supplies high-quality, nutrient-dense calories, 200 calories of peanut butter will have a stronger positive health impact than 200 calories of an ultra-processed “diet” food. Of course, this doesn’t mean that you can eat all the peanut butter you want.


What helps granola bars stick together?

While there are several different sticky ingredients that you can use, we've found that the binding agent that works the best is honey! When added to your homemade granola bars, honey acts as glue that sticks all the pieces together.

How do you make granola bars that don't fall apart?

If the pieces of cashews and/or almonds are too large, they will cause these Homemade Granola Bars to fall apart easier; plus, a full almond or cashew can be overwhelming in a bite. Adjust the salt. If you use salted nuts in the recipe, you may want to decrease the amount of added salt. Use old-fashioned oats.

Are homemade granola bars good for you?

While store-bought granola bars can be unhealthy and full of added sugars, these homemade granola bars are healthy in moderation. They're a delicious and nutritious snack option compared to those that come in a package.

How do you seal homemade granola bars?

Just wrap up your bars in tinfoil, wax paper or plastic wrap and then wrap the cut-down printable around it on top and seal with tape. You can even add in the ingredients too if you like!

What binds granola together?

Make a batch of your favorite granola and then put an egg in it. But really, add a beaten egg white -- make sure it's foamy and frothy -- to your granola after you've mixed it all together. The protein in the egg will help bind the oats together, creating addictive morsels.

Why is my granola not crunchy?

This is because high temperatures can cause ingredients like nuts, oats, and seeds to burn before they have a chance to properly dry out and get crispy. In order to get crispy granola, you must cook it slowly at a low temperature, stir it to make sure that all the oats get exposed to heat evenly, and then let it cool.

What can I substitute for coconut oil in granola bars?

I prefer unrefined coconut oil, which is delicious (you can barely taste the coconut, if at all) and produces the perfect texture. You can use extra-virgin olive oil instead, if you'd like your granola to be a little more on the savory side. If you're watching your saturated fat intake, olive oil is a better choice!

Can you live off granola bars?

Assuming you have an unlimited supply, you'll have no problem obtaining enough the macronutrients water, carbohydrates, and fat. Protein is going to be a huge stumbling block, because the ingredients of most granola bars are carb-heavy.

How long do homemade granola bars last in the fridge?

2-3 weeksHomemade granola bars will keep well for up to a week at room temperature, but for a longer shelf life, you can store them in an airtight container in the fridge for 2-3 weeks. You can also freeze them for up to 6 months!

Can I use golden syrup instead of honey for granola bars?

If you don't care for honey, you can replace all or part of it with date honey, maple syrup, agave, brown rice syrup, or golden syrup. Additionally, brown sugar caramelizes nicely and produces crunchier bars than if you're just using a liquid sweetener; use up to 1/4 cup. Granulated sugar is ok, too.

How long do homemade granola bars last in the freezer?

2 monthsThe granola bars will keep well stored in an airtight container or plastic ziploc bag on the counter for up to 1 week with pieces of parchment or waxed paper between layers to keep them from sticking, or wrap them individually in parchment or waxed paper and keep them in the freezer in a large ziploc bag for up to 2 ...

How do you increase the shelf life of granola?

How to Extend the Shelf Life of Your GranolaStep one: Use high quality materials. Use good quality ingredients to make granola. ... Step two: Roast/bake it in hygienic surroundings. Make sure that your granola is baked in a hygienic environment. ... Step three: Use food grade packaging.


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.

Cook's Notes

Make sure your oven is calibrated properly: the oven temperature for this recipe is 300 degrees to prevent the bars from browning before they are cooked through. (If your oven was too hot, that could account for the bars turning out dark).

Possible Variations

There are all sorts of ways that you can change up this granola bar recipe if you’d like! A few ideas…


This Chewy Peanut Butter Granola Bars recipe is easy to make with 7 everyday ingredients, naturally protein-packed and gluten-free, and irresistibly delicious. See notes above for potential ingredient variations.


Line an 8 x 8-inch or 9 x 9-inch square baking pan with parchment paper. Set aside.

Crunchy Peanut Butter Granola Bars

Crunchy peanut butter granola bars with toasted oats, coconut and sunflower seeds! 8 ingredients, naturally sweetened, and the perfect breakfast or snack.


Preheat oven to 350 degrees F (176 C) and line an 8×8-inch baking dish with parchment paper.

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