Soft And Chewy Homemade Granola Bars
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Forget overpriced and oversugary store-bought granola bars. These Homemade Chewy Granola Bars are made with simple, wholesome ingredients, take only 15 minutes to put together, and, most importantly, stay together at room temperature!
The hold these Homemade Chewy Granola Bars have on me is unreal. Seriously. I think about them when I wake up, snack on one before the gym, steal another in the afternoon, and keep a stash in the fridge for me, I mean, for the whole family to grab as they go. They’re perfect straight from the fridge and sturdy enough to hold up at room temperature in a lunchbox. And no sticky fingers!
I designed this peanut butter chocolate chip granola bar recipe to be quick and easy to make. I wanted a healthy granola bar that wasn’t loaded with added sugar – just wholesome ingredients and a touch of natural sweetness. They take just 15 minutes to put together and give you enough bars to last all week. Unless you’re like me, in which case you should make a double batch.
Why You’ll Love This Chewy Granola Bar Recipe
- Easy – There’s no baking or complicated cooking steps involved.
- They hold their shape. These granola bars maintain their bar shape and texture, whether chilled or at room temperature, and no sticky fingers!
- Budget Friendly – The time and cost savings are enough to make this peanut butter granola bar recipe. Each batch makes 12 bars and only takes 15 minutes to assemble.
- Delicious – These bars are packed with great flavor using healthy ingredients you know. You can feel good about snacking on these!
I really love these as a snack option for the kids. They love granola bars, and when you make them yourself, you can feel good about what they’re snacking on. Pair these with my homemade uncrustables, or turkey roll ups for a tasty and wholesome lunchbox combo. And if you love these granola bars, try my homemade granola recipe, for another healthy and delicious snack!
Ingredients for Peanut Butter Granola Bars
These simple bars are made with common ingredients you know.
- Old fashioned rolled oats – I love how rolled oats give the bars a chewy texture and absorb all the tasty peanut butter and honey.
- Cheerios – I like Honey Nut flavored, but you can use whatever Cheerios you love. The Cheerios add a nice crunch to the bars.
- Mini chocolate chips – divided, some for the mix and some for the top.
- Roasted and salted pepitas – aka shelled pumpkin seeds, divided.
- Honey
- Creamy peanut butter – I used commercial creamy peanut butter, but feel free to use natural or crunchy if you prefer. Keep in mind, natural peanut butter can be runnier than the commercial stuff, so if your granola bars get too soft to hold at room temp, just keep them in the fridge.
- Unsalted butter– This is strictly for structure. The butter holds these bars together beautifully at room temperature or from the fridge.
- Vanilla extract
How to Make Granola Bars at Home
See the recipe card at the bottom of the post for detailed, step-by-step directions.
Step 1
Set aside a tablespoon each of the mini chocolate chips and pumpkin seeds in a bowl, and line your baking dish with parchment paper.
Tip: Let the parchment hang over the sides to create a sling to easily pull out the finished bars.
Step 2
In a large bowl, mix the oats, Cheerios, and remaining pumpkin seeds.
In a small saucepan, heat the butter and honey over medium heat until the butter melts and the mixture starts to bubble. Let it bubble for about 30 seconds.
Tip: Simmering the honey helps the bars set better and keeps them from being sticky after setting.
Step 3
Remove the pan from the heat and stir in the peanut butter and vanilla until everything is smooth.
Pour the wet ingredients over the dry ingredients.
Stir until everything is coated. Add 3 tablespoons of mini chocolate chips and stir just enough to combine.
Tip: Don’t add the chocolate chips too soon, or they will melt.
Step 4
Transfer the mixture to the prepared dish and spread evenly. Make sure you go all the way out to the sides.
Lay a sheet of parchment or plastic wrap over the top and press down firmly with the bottom of a measuring cup or glass to pack the mixture tightly.
Sprinkle the reserved chocolate chips and pumpkin seeds over the top. Gently press them into the top so they stick.
Place the granola bars in the fridge and chill for a few hours until the bars are firm. Cut into 12 bars and enjoy!
Tips & Tricks for the Best No-Bake Granola Bars
After a lot of testing, these tips and tricks are what I’ve learned for making the best granola bars.
- Simmering the honey with the butter helps the bars set better, and they won’t be sticky on your fingers later.
- Add any extra ingredients to the top of the bars to prevent them from falling apart. Too many mix-ins can keep the oats from compacting and holding their shape.
- Oats are naturally gluten-free, but if you are gluten sensitive, make sure you check the package ingredients for certified gluten-free oats.
- Make sure to pack the granola bars down tightly, that way the honey-peanut butter mixture can glue all the oats in place, keeping the bars solid.
- You can actually cut the bars while they’re in the pan to keep their bar shape! Use a short knife, like a paring knife, a sturdy metal spatula, or a bench scraper!
Granola Bar Recipe Substitutions & Variations
- Swap pumpkin seeds for sunflower seeds or unsweetened coconut shreds. You can also sprinkle the top with some chia seeds, flax seeds, or wheat germ for extra protein and Omega-3.
- Add dried fruit like raisins, dates, cranberries, or chopped nuts like almonds, walnuts, or pecans to the top of the bars.
- For the top of the bars, you can drizzle on chocolate, white chocolate, or melted peanut butter and sprinkle with a tiny bit of coarse salt.
- You can use natural peanut butter, but keep in mind that it’s often runnier than commercial peanut butter, so it may make the granola bars softer.
Nut Free Granola Bars
Use sunflower seed butter in the place of peanut butter. My sun butter is runnier than creamy peanut butter, so I reduce the amount to ⅓ cup. Sun butter will make the granola bars softer, so keep them in the fridge for easier eating or pack them with a cold pack in the lunch box.
How to Store Homemade Granola Bars
You can store granola bars at room temperature in an airtight container for up to a week, or in the fridge for up to two weeks.
Freezing granola bars: You can also freeze these granola bars. Store sliced bars in an airtight container in the freezer for up to 2 months. Thaw frozen bars in the fridge until you’re ready to snack or pack in a lunchbox.
Are Granola Bars Healthy?
I’m not a dietitian or a nutritionist, but I know these are granola bars you can feel good about.
These granola bars are made with wholesome oats, whole grain cereal, seeds, and peanut butter. They’re only sweetened with honey and have no refined sugars. The chocolate chips add a little indulgence, and the butter helps make these granola bars structurally stable.
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Chewy Peanut Butter Granola Bars
Ingredients
- 2 1/2 cups old fashioned rolled oats
- 1/2 cup Cheerios, any flavor (I like honey nut)
- 4 tablespoons mini chocolate chips, divided
- 4 tablespoons roasted salted and shelled pumpkin seeds (pepitas), divided
- 1/3 cup honey
- 1/2 cup creamy peanut butter
- 1/3 cup unsalted butter
- 1 teaspoon vanilla extract
Instructions
- In a small bowl, set aside 1 tablespoon of mini chocolate chips and 1 tablespoon of pumpkin seeds. Line an 8×8-inch baking dish with parchment paper, letting some of the paper hang over the sides to make a sling.
- In a large bowl, mix together the oats, Cheerios, and 3 tablespoons of pumpkin seeds.
- In a small saucepan, heat the butter and honey over medium heat until the butter melts and the mixture starts to bubble. Let it bubble for 30 seconds, I found this keeps the granola bars from getting sticky later.
- Remove the pan from the heat and add in the peanut butter and vanilla. Stir until smooth.
- Pour the peanut butter mixture over the oats and stir until everything is coated. Add 3 tablespoons of mini chocolate chips and stir just enough to combine. Don’t mix too long or the chocolate chips will melt.
- Transfer the mixture to the prepared baking dish and spread out to the sides. Lay a sheet of parchment or plastic wrap over the top and press down firmly with the bottom of a measuring cup or glass to pack the mixture tightly.
- Sprinkle the reserved tablespoon of chocolate chips and tablespoon of pumpkin seeds over the top. Gently press them in so they stick.
- Chill for 2–3 hours, or until firm. Once the granola bars are set, cut them into 12 bars while they’re still in the pan—this helps keep the edges neat. I like to use a metal spatula or bench scraper for this. Then, lift the bars out using the parchment paper sling. Enjoy right away, or store them at room temperature or in the fridge.
