Chewy Peanut Butter Granola Bars

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Eight granola bars topped with pumpkin seeds and chocolate chips are arranged on parchment paper, with a small bowl of seeds and chips in the corner.

Make chewy granola bars at home! With simple ingredients, these homemade granola bars are a wholesome treat you can feel good about keeping around the house. You control the ingredients and know exactly what’s going into every bite.

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Prep Time: 15

Chill Time: 2

Servings: Granola Bars

Author: Michelle

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 8x8-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.

Cuisine American, Kid Friendly Food

Course Lunchbox, Snack

Nutrition