Peanut Butter Granola Bars (no sugar)
This Peanut Butter Granola Bar recipe is a great way to get the ingredients you want in your snack bar. Store-bought granola bars can be hard to find if you’re picky about what you feed your family. Maybe too sweet, not enough protein, wrong sweeteners, bad fats, etc.
Peanut Butter Granola Bars:
1 c. Peanut butter
1/3 c. Coconut oil (or butter)
1/3 c. Honey (or maple syrup)
2 tsp. Vanilla extract
3 c. Rolled oats (old fashioned)
2 scoops (20g) Collagen protein powder
2 Tbsp Chia seeds
1 ½ Tbsp Cinnamon
(¼ tsp Salt IF not in peanut butter)
About the Ingredients
Yes, you may substitute another nut or seed butter. I’ve done it. Cinnamon is optional, but I like the flavor it adds. Skip it if you’re not a cinnamon fan. The Chia seeds are just for some good oils and fiber – skip them if you don’t have them on hand or prefer to not use chia. (Or sub out for flax seeds etc.) The protein powder is to give these bars some stick-to-you-ness. I prefer not to give a glucose rush without some good protein also, but if that’s not your purpose, skip the protein. Feel free to sub it with another brand or kind – just keep in mind a flavored variety will alter the flavor of the bars.
The Process
Add the peanut butter, oil/butter, and honey/syrup to a sauce pan. Turn on low-medium heat and stir frequently to keep the peanut butter from burning on the bottom.
In a mixing bowl combine the dry ingredients: Oats, cinnamon, chia, and protein powder. Add salt if your peanut butter is salt-free. Mix.
In the saucepan, when the peanut butter and coconut oil are mix-able and the mixture is combined, remove it from the heat. It doesn’t need to reach a boil, we’re just combining ingredients. Add the vanilla, and pour the mixture in the bowl with the oats.
Mix it all together, and pour it into a square 8×8 or 9×9 pan ***lined with parchment paper.*** Make sure you line it! I’ve had major issues getting these bars out when I forget this step. (Note: wax paper doesn’t work – it sticks to the bars too much.) Just a piece of parchment on the bottom is fine, no need to go up the sides, though you certainly can.
Smash down the top of the mixture with your hands or a spatula to make it flat. Place the pan in the refrigerator. Let it sit there 6 hrs or more, whenever it’s convenient for you (like overnight, the next day, a couple days later, ect).
The bars will now be solid. Place a cutting board on the counter and flip the square pan upside down on top of the cutting board. If the pan was fully lined, the bars will flop out easily. You might need to cut along the edge with a knife to release the bars from the sides of the pan.
Remove the parchment. Using a large knife, cut the bars into squares. Make big ones or little ones. I like small squares so I can give them to littles, or adults can eat two or three at a time.
Store them in a zip top bag (or other container) and keep it in the fridge or freezer. We keep ours in the freezer and eat them from there, but they will last a couple weeks in the refrigerator.
Peanut butter granola bars, along with other kids of granola bars, make a fantastic afternoon snack. They also pair well with lunches or even breakfasts, and can be packed and eaten later as long as they are kept cold. They will get very soft at room temperature (though can still be eaten with a fork/spoon!
More Suggestions
Try Chocolate Granola Bars – very similar but with a rich chocolate flavor!
Peanut Butter Granola Bars
Print Recipe
Ingredients
- 1 c. Peanut butter
- 1/3 c. Coconut oil
- 1/3 c. Honey (or maple syrup)
- 2 tsp Vanilla extract
- 3 c. Oats, rolled (old fashioned)
- 2 scoops Collagen protein powder (20g)
- 2 Tbsp Chia seeds
- 1 1/2 Tbsp Cinnamon
- (1/4 tsp Salt) Only if not in peanut butter
Instructions
- Add the peanut butter, oil/butter, and honey/syrup to a sauce pan. Turn on low-medium heat and stir frequently to keep the peanut butter from burning on the bottom.
- In a mixing bowl combine the dry ingredients: Oats, cinnamon, chia, and protein powder. Add salt if your peanut butter is salt-free. Mix.
- In the saucepan, when the peanut butter and coconut oil are mix-able and the mixture is combined, remove it from the heat. It doesn’t need to reach a boil, we’re just combining ingredients. Add the vanilla, and pour the mixture in the bowl with the oats.
- Mix it all together, and pour it into a square 8×8 or 9×9 pan***lined with parchment paper.*** Make sure you line it! I’ve had major issues getting these bars out when I forget this step. (Note: wax paper doesn’t work – it sticks to the bars too much.) Just a piece of parchment on the bottom is fine, no need to go up the sides, though you certainly can.
- Smash down the top of the mixture with your hands or a spatula to make it flat, and place the pan in the refrigerator. Let it sit there 6 hrs or more, whenever it’s convenient for you (like overnight, the next day, a couple days later, ect).
- The bars will now be solid. Place a cutting board on the counter and flip the square pan upside down on top of the cutting board. If the pan was fully lined, the bars will flop out easily. You might need to cut along the edge with a knife to release the bars from the sides of the pan.
- Remove the parchment. Using a large knife, cut the bars into squares. Make big ones or little ones. I like small squares so I can give them to littles, or adults can eat two or three at a time.
- Store the peanut butter granola bars in a zip top bag (or other container) and keep it in the fridge or freezer. We keep ours in the freezer and eat them from there, but they will last a couple weeks in the refrigerator.
Notes
Mix up the recipe and make it your own! Use a different nut butter, skip the cinnamon, or swap the chia seeds for flax. If using a homemade nut butter you might want to add a little salt.