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These homemade peanut butter granola bars are simply the best. Made with all natural ingredients and no refined sugar, these are the perfect chewy granola bar to pop into a lunch box. You'll love the drizzle of dark chocolate and the sprinkle of salt! Get the recipe at naturallysweetkitchen.com #naturallysweetkitchen #refinedsugarfree #baking #wholefoods #rolledoats #granolabars #chocolate #peanutbutter #glutenfree #easyrecipe

The Best Peanut Butter Granola Bars

These peanut butter granola bars are a classic lunch box treat made from natural, whole food ingredients and no refined sugar.

Category Snacks
Keyword Peanut Butter Granola Bars
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serves 12
Author Amanda | Naturally Sweet Kitchen


  • 180 g rolled oats gluten-free if needed
  • 40 g brown rice crisp cereal gluten-free if needed
  • 80 g roughly chopped peanuts
  • 1 tsp ground cinnamon
  • ½ tsp fine sea salt
  • 180 g smooth natural peanut butter
  • 180 g unpasteurised honey
  • 60 g unrefined coconut oil
  • 1 tsp pure vanilla extract
  • 40 g dark chocolate optional
  • ½ tsp unrefined coconut oil optional
  • Flaked finishing sea salt optional


  1. Preheat the oven to 165°C (325°F) and grease and line an 8 x 8 inch baking tray with non-stick paper. It’s best to leave a bit of paper overhang on the sides for easy lift and removal of the cooked bars.
  2. Tip the rolled oats, rice crisp cereal, peanuts, cinnamon, and salt into a large bowl and stir to combine. Set aside

  3. In a small saucepan over medium-low heat, gently whisk together the peanut butter, honey, and coconut oil until smooth, runny, and emulsified. Do not boil. 

  4. Once the wet ingredients are fully combined, remove the pan from the heat. Add the vanilla and whisk vigorously.

  5. Pour the wet ingredients over the dry ingredients and stir well to coat, making sure every bit of the dry ingredients is covered.
  6. Dump the coated oats into the prepared baking tray, smooth to the edges, and press down very firmly to seal in place.
  7. Bake the bars for 13-15 minutes, or until the edges and top start to turn a deep golden brown. If the bars begin to brown too much, lightly cover them with a layer of foil. Remove the pan from the oven and allow the bars to cool in the pan completely before removing.

  8. Once the bars have cooled, remove them from the pan and slice into 12 equal pieces.
  9. Optional: to make the chocolate drizzle, melt the chocolate and coconut oil in a bowl over a bain-marie. Using a spoon, drizzle the chocolate over the cut bars. Allow to harden slightly before topping with finishing salt and serving.


  • These granola bars will keep in an airtight container at room temperature for up to 5 days.
  • I use Green & Black’s dark baking chocolate. It’s the only chocolate I can find that uses raw cane sugar instead of refined.