Homemade Granola Bars with Peanut Butter and Chocolate

Homemade Granola Bars

These slim granola bars have a golden-tan surface with visible oats, crisp rice, chopped peanuts, and mini chocolate chips. Peanut butter and honey bind the mixture, while a short bake lightly browns the edges. The bars will still feel soft when they leave the oven. Pressing the mixture firmly, then cooling and chilling the slab, is what makes it possible to cut clean rectangles.

Ingredients for Homemade Granola Bars

• 2 cups quick oats (180g)
• 1 cup crisp rice cereal (30g)
• 1/2 cup chopped roasted peanuts (70g)
• 1/2 cup creamy peanut butter (130g)
• 1/3 cup honey (115g)
• 2 tablespoons packed light brown sugar (25g)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon fine salt
• 1/3 cup mini chocolate chips (60g), divided
• Optional: 1/4 teaspoon ground cinnamon

How to Make Homemade Granola Bars

Yield: 12 slim bars. Prep: 15 minutes. Bake: 8–10 minutes. Total: About 1 hour 45 minutes, including cooling and chilling.

1. Prepare the pan: Preheat the oven to 350°F (175°C). Line an 8-by-8-inch metal baking pan with parchment, leaving overhang on two sides. Combine the oats, crisp rice, and peanuts in a large bowl. Stir in the cinnamon, if using. Chop any large peanut pieces small enough to slice through.
2. Warm the binder: Stir the peanut butter, honey, and brown sugar in a small saucepan over low heat for 3–4 minutes, until smooth and fluid and the sugar is mostly dissolved. Do not let it boil. Remove from the heat and stir in the vanilla and salt.
3. Coat the oats: Pour the warm binder over the oat mixture and stir until no dry pockets remain. Let the mixture cool for several minutes, until warm rather than hot. Fold in the chocolate chips, reserving about 1 tablespoon for the top. Cooling briefly keeps the chips from smearing into the binder.
4. Press into the pan: Transfer the mixture to the lined pan. Cover it with another piece of parchment and press firmly and evenly with a flat-bottomed measuring cup, making a compact layer about 1/2 to 3/4 inch thick. Pay particular attention to the edges, but do not crush all the visible cereal pieces. Remove the top parchment and press the reserved chips lightly into the surface.
5. Bake briefly: Bake uncovered for 8–10 minutes, checking at 8 minutes. The edges should be lightly golden and the surface should look set. The slab may still feel soft while hot; baking it longer just to make it firm can dry out these thin bars.
6. Cool and cut: Cool completely in the pan, about 45–60 minutes, then refrigerate for about 30 minutes. Lift out the slab using the parchment. For 12 narrow bars, cut it into six strips across the pan, then halve each strip with a sharp knife.

How to Keep the Bars from Crumbling

Coat every oat and cereal piece with the warm binder, then press the mixture firmly across the pan. Loose patches, especially around the edges, are more likely to break when cut. Leave the slab in the pan until it has cooled and chilled; slicing while warm can pull it apart.

Mix-In and Allergy Options

For a peanut-free variation, replace the peanut butter with sunflower seed butter and the peanuts with chopped pumpkin or sunflower seeds. Flavor, color, and firmness may differ. Check all ingredient labels when avoiding an allergen.

For gluten-free bars, use oats and crisp rice cereal specifically labeled gluten-free. Avoid fresh fruit or other wet mix-ins, which can interfere with the bars setting.

How to Store and Pack Granola Bars

Once fully cooled, store the bars airtight at cool room temperature for up to 1 week. For a firmer texture, refrigerate them in an airtight container with parchment between layers. Wrap individual bars after chilling to protect the slim pieces when packing them.

For longer storage, wrap the bars individually and freeze in a sealed container for up to 2 months. Thaw at room temperature; no reheating is needed.

Nutrition

Approximate nutrition per bar, based on 12 bars: 225 calories, 7g protein, 11g fat, and 28g carbohydrates. Per 100g: approximately 450 calories, 13g protein, 21g fat, and 55g carbohydrates. Values vary by ingredient brand and finished bar weight.