I can’t get by a day without a snack or two. If you reached into my jacket pocket, you’d surely find an RXBar wrapper. I’m known to have a banana in my purse and a packet of peanut butter with me wherever I go. Why? Because without food, I’m HANGRY and it’s bad. Throughout the years, I’ve learned to be prepared for when hunger strikes.
Good news is that I’ve got an incredible nourishing snack recipe for you: I’ve officially made these peanut butter granola bar multiple times since I first developed the recipe. They’re just so good! The best part is that they’re incredibly customizable. You could make a new version every week and never get sick of them.
Let’s chat about the base of the recipe:
Nut butter: We’re all about the healthy fats here! I like to use an all natural peanut butter (just peanuts + salt). If you wanna switch it up, you could try almond butter, cashew, pecan or even sunflower seed butter for a nut free version (without the addition of almonds of course). Smucker’s is one of my favorite peanut butters to use.
Honey: naturally sweetened and just the way I like it. I love using manuka or raw honey because if it’s healing properties, plus I find that it’s a little less sweet than most commercial honey (such as clover). I also recently discovered Soom Foods Silan date syrup that’s only made with dates! YUM.
Flaxseed meal: have you tried flaxseed meal yet? a natural source of protein, fiber and good for you vitamins. I love adding it to granola bars and smoothies because it adds a nice nuttiness. It’s also great for mamas who might be nursing as it’s been known to enhance milk production.
Chia seeds: another great source of fiber and protein and helps to keep you feel satisfied as chia seeds actually expand in your stomach. It also helps to keep the bars together.
Oats: I love using gluten free old fashioned oats in this recipe. They’re pretty easy to find and are a wonderful complex carb to help provide you with energy.
Unsweetened shredded coconut: this ingredient also helps to hold the bars together and give them a perfect chewy texture. I love using unsweetened finely shredded coconut.
The rest of the recipe is very flexible. Stick to the base but from there you can adapt and add in nuts, dried fruit or even mini chocolate chips.
Tips for making these healthy no bake peanut butter granola bars:
- You can use any kind of nuts you want instead of almonds, or sub dried fruit such as raisins, dried cranberries or dried cherries.
- If you’re trying to reduce your sugar intake, simply skip the melted chocolate on top. SO MANY options and I’m incredibly excited for you to make these bars your own.
- if you have trouble with the hardening up, place them in the freezer for 15 minutes.
- bars should be stored in the fridge.
See how to make the peanut butter granola bars:
If you make this recipe, let me know how you liked it by rating the recipe and leaving a comment below. And don’t forget to use the hashtag #ambitiouskitchen on Instagram so I can see your creations!
No Bake, Chewy Peanut Butter Granola Bars
- ½ cup creamy natural drippy peanut butter (just peanuts & salt)
- 1 1/2 tablespoons virgin coconut oil
- 3 tablespoons honey (or use coconut palm syrup or date syrup if vegan)
- 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 freezer for 15-20 minutes or 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.
To roast almonds:
Stove top method: Place almonds in a small pan over medium heat. Stir until toasted and fragrant, about 3-4 minutes. They are done as soon as they start looking darker and smell toasty. Immediately remove the pecans from the pan to a bowl or paper towel to prevent burning.
Oven method: You can also toast the almonds in the oven on a baking sheet at 350 degrees F for 7-9 minutes. I prefer this method
To make bars vegan: Use coconut palm syrup or date syrup instead of honey.
To make bars nut free: Use sunflower seed butter and sunflower seeds in the recipe. Please be aware there is coconut in this recipe if you are sensitive to it.
Feel free to double the recipe and place in an 8x8 inch pan.
Feel free to use any natural nut butter you’d like.
Recipe by: Monique Volz | Photography by: Yoga of Cooking