15 Homemade Granola Bar Recipes
Declan Roe has compiled some yummy and easy granola bar recipes for you. Granola bars are the perfect snack on the go and we love homemade ones!
Number 1: Trail Mix Peanut Butter Granola Bars
Yield 12 Bars
Prep Time 15 Minutes
Total Time 2 Hours 15 Minutes
Chewy Trail Mix Peanut Butter Granola Bars with oatmeal, chocolate chips, and honey. Easy no-bake recipe that's perfect for healthy breakfasts and snacks.
1/2 cup honey
3 tablespoons creamy peanut butter*
1 tablespoon coconut oil
1 teaspoon pure vanilla extract
3/4 cup old-fashioned oats — gluten free if needed
3/4 cup crispy rice — or other puffed grain cereal, whole grain if possible (I used this one)
1/4 cup ground flaxseed meal
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup mixed dried fruit — I used 1/4 cup raisins and 1/4 cup reduced-sugar dried cranberries
1/3 cup mixed nuts — and/or seeds, I used a mix of toasted pumpkin seeds and almonds
1/3 cup dark chocolate chips — dairy free if needed
Line an 8x8 baking pan with aluminum foil or parchment paper, leaving a few inches of overhang on two of the sides like handles. Generously coat the foil or paper with baking spray. Set aside.
In a microwave-safe bowl or a small saucepan over medium heat, combine the honey, peanut butter, and coconut oil. Melt gently and stir until smooth and combined. Remove from the heat and stir in the vanilla extract. Let cool for 5 minutes.
In a large mixing bowl, combine the oats, cereal, flaxseed, cinnamon, and salt, then stir in the dried fruit, nuts/seeds, and chocolate chips. Pour the peanut butter mixture over the top, then stir until the ingredients are evenly moistened.
Scoop the mixture into the prepared baking pan, then with a spatula or your fingers, press into an even layer. If the mixture is too sticky, lay a sheet of plastic wrap over the top, then press on its surface. Place the bars in the refrigerator to set, at least 2 hours or overnight. Once fully chilled, remove the bars from the pan with the foil or paper “handles,” then, using a very sharp knife, slice into bars. Enjoy immediately or store in the refrigerator or freezer for later.
Adapted from: https://www.wellplated.com/peanut-butter-granola-bars/
Number 2: Homemade Quest Bars
Prep time 10 mins
Cook time 1 hour
Total time 1 hour 10 mins
Serves 8 bars
½ cup all natural nut butter (I used peanut butter. Use what you have.)
½ cup oat flour
½ cup honey
2 scoops of vanilla protein powder
2 sheets of wax or parchment paper
Add all ingredients into a large mixing bowl.
Stir ingredients together with a spoon until well-combined and a dough forms. You might need to use your hands to make sure it's all combined.
Put dough on top of wax/parchment paper and use hands to flatten out.
Using a knife, cut out eight bars.
Using your other piece of wax/parchment paper, cut out eight pieces similar to the shape of the bars.
Place each bar atop a matching paper and place in a large Tupperware. Place in the refrigerator for about an hour
For a firm texture similar to Quest bars, leave in refrigerator for at least 24 hours.
Adapted from: http://theblissfulbalance.com/vanilla-protein-bars/
Number 3: Healthy Peanut Butter Chocolate Chip Quinoa Bars
Yield 8 inch pan
Total Time 50 Minutes
3 cups cooked quinoa (equal to 1 cup uncooked quinoa)
2 & 1/2 cups rolled oats
3/4 cup chocolate chips (I like minis!)
1/4 cup flaxseed
3/4 cup creamy peanut butter (can use all natural)
3/4 cup milk
1/4 cup honey
Cook the quinoa according to the directions on the package (takes about 15-20 minutes). You'll need 2 cups of water for 1 cup of uncooked quinoa. Allow it to cool before moving forward.
Preheat the oven to 350 degrees F.
Combine the cooked & cooled quinoa, oats, chocolate chips, and flaxseed in a bowl and mix to combine.
Add in the peanut butter, milk, and honey and stir to combine. *TIP* Spray the 1/4 cup with non-stick cooking spray before measuring the honey, it will ensure that it doesn’t stick to the cup.
Spray an 8x8 inch baking pan with non-stick cooking spray. Transfer the quinoa mixture to the baking pan and distribute evenly with a spatula.
Bake for 21-26 minutes. Remove the pan from the oven and allow the bars to cool. Cut and store in an airtight container in the fridge.
Adapted from: https://thefirstyearblog.com/healthy-peanut-butter-chocolate-chip-quinoa-bars/
Number 4: Homemade Almond Butter Larabars
A fast and easy recipe for healthy Homemade Almond Butter Larabars full of protein, fiber and nutrients.
Prep Time 10 minutes
Chill Time 20 minutes
Total Time 30 minutes
Servings 8 bars
1 cup pitted dates (preferably medjool)
1 cup unsalted almonds
2 tbsp natural almond butter
1/8 tsp salt
1 tbsp warm water
Combine the dates and almonds in a food processor fitted with a metal blade. Blend until finely chopped.
Add the salt and almond butter and continue to puree until smooth.Add the water and pulse a few more times until the mixture begins to stick together.
Remove the date mixture and form into a ball on a piece of parchment paper.
Mash into an even rectangle about 1/2 inch thick. You can lay parchment paper on top of the date mixture and use your hands or the side of a knife to evenly flatten and straighten the edges.
Refrigerate for 20 minutes before slicing into 8 even bars.
For best results, store in the refrigerator.
Adapted from: http://homefullofhoney.com/2018/05/12/homemade-almond-butter-larabars/
Number 5: Peanut Butter Oatmeal Protein Bars
Peanut Butter Oatmeal Protein Bars an easy clean eating protein bar with only 5 ingredients. Healthy, no bake, vegan.
Prep Time 10 minutes
Total Time 10 minutes
Servings 10 bars
3/4 cup peanut butter
1/2 cup brown rice syrup or honey or maple syrup
1/4 cup almond milk or milk of your choice
1 cup rolled oats
1 1/3 cup jumbo oats
1 tablespoon vanilla pea protein powder Vegan
1/4 cup dark chocolate chips + 1/4 cup to decorate - optional
In a saucepan, under medium heat, warm the peanut butter, sweetener and milk until liquid and smooth - about 1 minute maximum. Stir to avoid the mixture to burn. Set aside.
In a large mixing bowl, combine rolled oat, jumbo oats, protein powder and chocolate chips.
Stir in the lukewarm peanut butter mixture until it form a dough. The chips will melt that is what you want.
Transfer the batter in a square brownie pan covered with parchment paper
Press the batter with the back of a spoon or a spatula to spread evenly into the pan.
Top with 1/4 cup extra chocolate chips if you like, or pumpkin seeds, or sliced almonds. Press with your hands to incorporate them into the bars.
Refrigerate one hour or freeze 30 minutes to firm up quickly.
Cut into 10 bars.
Store in the fridge in an airtight box up to 3 weeks. You can also store them in the pantry, the texture will be softer.
Dark chocolate chips replacement: feel free to use sliced almonds or dried cranberries or coconut thread as a low sugar replacement.
Sweetener: any liquid sweetener works in this recipe. I used brown rice syrup as it has a lower sweet taste and contains less carbs - better for a fitness fuel. Feel free to replace by honey or maple syrup.
Adapted from: https://www.sweetashoney.co/no-bake-protein-bars-vegan-protein-bars/
Number 6: Chocolate Peanut Butter Protein Bars (Vegan and Gluten Free)
Prep Time 25 mins
Total Time 25 mins
1/2 cup natural peanut butter or cashew butter I used JIF natural peanut butter
1/2 cup 100% pure maple syrup
1/3 cup coconut oil
1 tablespoon vanilla
3/4 cup Kashi GOLEAN Dark Cocoa powder
1/4 cup cocoa powder
4 cups organic rice puffs or rice cereal
1/2 cup dark chocolate chips optional
1/2 cup natural peanut butter melted for topping
Cover a 9x9 pan with parchment paper and set aside.
In a large microwave safe bowl, combine the peanut butter, coconut oil and maple syrup. Place in the microwave and heat on high for 30 seconds. Stir the mixture then place it back in the microwave for another 30 seconds to melt completely. Whisk together until combined. Add the vanilla and mix well.Add the Kashi GOLEAN Dark Cocoa powder and cocoa powder and mix well.
Mixture should be thicker but still wet. Add the rice puffs and stir to coat completely. Stir in chocolate chips, if desired.
Pour mixture into prepared pan and press gently to set the bars in place. Place in the freezer for 15 minutes. While freezing, place the peanut butter in a small microwave safe bowl and heat on high for 30 seconds until melted. When bars are set, drizzle peanut butter over top. Place bars back in the freezer for 10 minutes. Cut into bars and enjoy! You can keep them in the freezer for up to two weeks.
Adapted from: https://whatmollymade.com/chocolate-peanut-butter-protein-bars-vegan-gluten-free/#_a5y_p=5816838
Number 7: Homemade, Chewy, No-Bake Granola Bars
1 cup peanut butter (or your favorite nut butter)
1/2 cup honey
1/2 cup coconut oil
2 1/2 cups rolled oats
1 cup shredded coconut
1/4 cup chocolate chips (or mini chocolate chips)
In a medium pot, melt together nut butter, honey, and coconut oil over medium-low heat, stirring until smooth. Remove from stove and stir in oats and coconut.
Pour mixture into a 9- by 13-inch baking dish. Spread into an even layer, sprinkle with chocolate chips, and firmly press down with the back of a spatula.
Refrigerate for 2 hours or until firm, then slice into squares or bars and remove from pan.
Store granola bars in the refrigerator or freezer, individually wrapped in baggies. Or if you don’t plan to pack them in lunches, you can simply store them in an airtight container with wax paper separating the layers.
Adapted from: https://chachingonashoestring.com/2015/04/23/freezer-baking-day-recipe-chewy-no-bake-granola-bars/
Number 8: Peanut Butter Protein Bars
Yield 12 BARS
Prep Time 15 Minutes
Cook Time 1 Hour
Total Time 1 Hour 15 Minutes
Soft and chewy homemade Peanut Butter Protein Bars with oatmeal, honey, chocolate, and protein powder. No bake, healthy, and way better than store bought!
3/4 cup creamy peanut butter*
1/3 cup honey
2 tablespoons coconut oil
2 cups Bob’s Red Mill Gluten Free Rolled Oats
1/2 cup vanilla protein powder — about 2 scoops, depending upon your brand
3 tablespoons flaxseed meal
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/3 cup mini chocolate chips
Line an 8x8- or 9x9-inch baking pan with parchment paper, leaving overhang on two sides like handles.
Place the peanut butter, honey, and coconut oil in a medium heatproof bowl. Set the bowl over a saucepan of water and bring the water to a simmer over medium to medium-high heat. (Do not let the water boil, and make sure the water does not touch the bottom of the mixing bowl.) Stir and heat until the mixture is smoothly combined. Remove the bowl from the saucepan and turn off the heat.
To the bowl with the peanut butter mixture, add the oats, protein powder, flaxseed, cinnamon, and salt. Stir to combine. The mixture will seem very dry at first but will come together as you stir. It won’t be sticky but should hold together when pressed (see recipe notes for more details). If the mixture is still fairly warm, pop the bowl into the refrigerator for a few minutes to let it cool, then stir in the chocolate chips. (Cooling the mixture will prevent the chocolate from melting. Don’t worry if they do melt a little—the bars will still be delicious!) Press evenly into the prepared pan and refrigerate for 1 hour or until firm.
Lift the bars from the pan using the parchment handles and transfer to a cutting board. Slice into bars of desired size and enjoy.
Note: *The consistency of the bars will vary based on the brand of peanut butter you use. If they seem too loose, add a tablespoon or two of extra oats. If they seem too dry, add additional peanut butter, honey, or even water, 1 tablespoon at a time, until the bars hold together easily when pressed into the pan.
Adapted from: https://www.wellplated.com/peanut-butter-protein-bars/
Number 9: Copycat Chocolate Chip Peanut Butter Perfect Bars Recipe
Prep time 5 mins
Total time 5 mins
Serves 9 bars
1½ cup almond flour
½ cup thin PB
¼ cup almond milk
⅓ cup honey
2 pinches of sea salt
1 tsp vanilla bean paste
2 tbsp vanilla protein powder
½-1 cup chocolate chips
large mixing bowl
8x8 baking sheet
In large mixing bowl combine peanut butter, almond milk, honey, & vanilla bean paste. Stir until well combined. Add in the remaining ingredients (sans chocolate chips) & stir until combined. Toss in the chocolate chips & stir to combine.
Line 8x8 baking sheet with parchment paper. Pour mixture into the pan & press down until firmly packed in the pan. Place in the freezer for 1 hour. Move tray to the fridge & keep in there until ready to serve. Enjoy!
Adapted from: https://publiclivessecretrecipes.com/2018/05/copycat-chocolate-chip-peanut-butter-perfect-bars-recipe.html
Number 10: Copycat Perfect Bars
1 C Natural creamy Peanut Butter
1/4 C Honey
1/3 C + 3 Tbsp Vanilla Protein Powder (I used Vega Brand)
1 tsp vanilla
1 Tbsp milk of choice (I used Almond Milk)
Optional: 1/2 tsp superfood powder, spirulina powder, wheatgrass powder, or maca powder, or any superfood powder of choice. (I skipped this and still loved it!)
Mix all ingredients together in a bowl until combined. Mixture should be thick and tough to mix. If seems too runny, add some more protein powder, or a Tbsp of oat or almond flour. If seems too thick (will no longer mix), add a splash more milk. Line a loaf pan or container with plastic wrap and press mixture into a large rectangle shape. Freeze for at least an hour and then slice into ~6 – 7 bars. Wrap each bar individually and store in the freezer. They’ll get soft at room temperature!
These bars are quite soft. To add a bit more firm texture, feel free to add ~2 tbsp. of oat flour or almond flour.
Mixing and pressing is easiest if you have a silicone spatula!
Number 11: No Bake Peanut Butter Protein Bites Recipes!
⅔ Cup Honey
2 tsp. Vanilla Extract
1 Cup Peanut Butter
2 Cups Dry Quick Oats
1/2 Cup Flax Seed
½ Cup Vanilla Protein Powder
2 Tbsp. Wheat Germ
1 Cup Mini Chocolate Chips
Combine the Honey, Vanilla and Peanut Butter in a small bowl or Measuring Cup
In a Large Bowl combine the Oats, Flax Seed, Protein Powder, Wheat Germ, and Chocolate Chips and stir well.
Mix wet and dry ingredients together and refrigerate for up to 1 hour
Roll mixture into 1” balls and freeze on a cookie sheet for 15 minutes before storing in an airtight container in the freezer or fridge.
Makes about 40-50 1” Protein Balls
Adapted from: https://www.passionforsavings.com/no-bake-peanut-butter-protein-bites-recipe/
Number 12: Peanut Butter Chocolate Protein Bars
Prep Time 10 minutes
Cook Time 0 hours
Total Time 40 minutes
10 pitted medjool dates
1/2 cup peanuts
1/2 cup egg white protein powder (collagen and vegan protein powders work too)
2 Tablespoons cocoa powder
1/4 teaspoon sea salt (if peanuts are salted, leave this out)
1-3 Tablespoons of water (if needed)
2 Tablespoons dark chocolate chunks or chips
Line a loaf pan with parchment paper. Add dates, peanuts, protein powder, cocoa powder and sea salt into the base of your food processor. Process until everything is combined and peanuts are broken down into tiny bits.
At this point the mixture might be sticking together well and forming a ball of dough. If so, great! If not, it may be dry and not really sticking together (it will depend on how moist your dates were). If this is the case you’ll want to add a little water.
Add 1 Tablespoon, run the food processor and see if the mixture starts holding together. If not, add another tablespoon and blend again. You’ll likely only need to add 1-3 Tablespoons of water.Once the mixture is holding together, transfer into the loaf pan lined with parchment. Fold the parchment over top and press the mixture evenly into the pan. Once even, add chocolate chunks and press those into the top of the mixture as well.
Place the mixture in the fridge to harden up (about 30 mins to 1 hour) before removing from pan and cutting into 5 bars.Store bars in fridge for up to 1 week. Enjoy cold or at room temperature.
Adapted from: https://www.eatingbirdfood.com/peanut-butter-chocolate-protein-bars/
Number 13: No Bake, Chewy Peanut Butter Granola Bars
Prep time 45 minutes
Total time 45 minutes
½ cup creamy natural drippy peanut butter (just peanuts & salt)
1 1/2 tablespoons virgin coconut oil
3 tablespoons honey
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
⅓ cup flaxseed meal
1 tablespoon chia seeds
½ cup old fashioned rolled oats, gluten free if desired
1/3 cup roasted almonds, roughly chopped* (or sub chopped pecans)
¼ cup unsweetened shredded coconut
For on top: 2 tablespoons roasted almonds, roughly chopped
2 tablespoons dark chocolate chips
½ teaspoon coconut oil
Add peanut butter, coconut oil, honey, vanilla and cinnamon to a medium saucepan and place over low heat. Stir every so often until the mixture is smooth and creamy. Remove from heat and immediately stir in flaxseed meal, chia and oats. Fold in almonds and shredded coconut and stir until combined.
Line an 8x4 inch loaf pan with parchment paper; pour granola bar mixture in and spread out evenly, then press down in the pan very firmly. Press remaining roasted almonds on top.
Place dark chocolate chips and ½ teaspoon coconut oil in a microwave safe bowl. Microwave on high in 30 second increments, stirring in between until chocolate is completely smooth and melted. Drizzle diagonally over bars.
Cover the bars with foil, and place bars in the fridge for 30 minutes-1 hour or until mixture has hardened. Remove bars from pan and cut into 8 granola bars anyway you'd like. Store bars in the fridge, either individually wrapped in plastic or in foil. Bars will last up to 1 week in the fridge.
Adapted from: https://www.ambitiouskitchen.com/no-bake-peanut-butter-granola-bars/
Number 14: Homemade Peanut Butter Granola Bars Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 granola bars
1 cup dates pitted & soaked for at least 1 hour
½ cup unsweetened vanilla almond milk
¼ cup creamy peanut butter
1 tsp pure vanilla extract
1 ¼ cup old-fashioned oats
1 cup shredded unsweetened coconut
¼ cup almond meal
½ tsp sea salt
1 tsp cinnamon
Preheat oven to 350 degrees F.
Line an 8x8” square baking pan with parchment paper and grease, set aside.
Mix oats, coconut, almond meal, salt and cinnamon together in a large bowl, set aside.
Add the soaked dates and almond milk to the container of your Vitamix (or other high-powered blender).
Blend, starting on low speed and increasing to high until ingredients are well blended but not totally smooth.
Scrape down the sides of your container and add the peanut butter and vanilla extract. Blend again until mixture is smooth.
Pour wet mixture into the bowl containing the dry ingredients. Mix by hand until well-combined.
Pour batter into the prepared baking dish and spread until evenly distributed. If desired, add chocolate chips to the top.
Bake in the preheated oven for 20-25 minutes or until the top is set and the edges are golden brown.
Set dish on a wire rack to cool. Once completely cooled, cut into bars and enjoy.
Store in the refrigerator or freezer in an airtight container!
Adapted from: https://joyfoodsunshine.com/date-coconut-peanut-butter-granola-bars/
Number 15: Peanut Butter Oat Bars
1 cup peanut butter- I use the natural kind. Not the oily kind for these, but just find one with only a few ingredients and little sugar.
½ cup honey
3 cups rolled oats
Line a 9×9 pan with foil. Spray lightly with non-stick spray or use butter.
Melt the peanut butter and honey together until smooth, either in the microwave or stove top. Combine mixture with oats.
Press into prepared pan. Place in refrigerator until set. Cut into squares.
I store mine in the refrigerator.