You will love these peanut butter granola bars. Made with just 5 simple ingredients for an easy, vegan, gluten-free, and refined sugar-free soft granola bar recipe! All together in just 10 minutes.
It’s time to take another look at the My Darling Vegan archives. This recipe is from 2014; he’s an old guy And a gift.
These chewy peanut butter granola bars are, in fact, one of the first recipes I made for this blog. As I re-read what I originally wrote for this recipe, I was taken back to a time of marriage, babies, and stay-at-home parenting. My God, is my life different today?
Change is sometimes difficult, but most often it is for the better. And, with my life looking so different than when I originally posted this recipe, I figured it was time to give these chewy granola bars a new look as well. These soft granola bars are made with just 5 ingredients. They’re vegan, gluten-free, and refined sugar-free, and I think you’ll love them!
Have you ever made homemade granola bars? Otherwise, it’s as simple as doing granola and today is the day to start. Let’s take a look at how to make perfect peanut butter granola bars every time.
Recommended Ingredients and Equipment
Ingredients and Substitutions
- Oatmeal – When I make my vegan granola bars, I choose very thick old-fashioned oats. You want oats that will hold their shape so you can have that perfect crunchy texture. If you are gluten free, be sure to search gluten free thick cut.
- Medjool dates – I recommend using Medjool dates. Medjool dates are larger and juicier than traditional dates, which helps bind the ingredients together. Without Medjool dates, you risk having a crumbly bar.
- Peanut Butter – Use smooth, natural peanut butter
- Maple syrup
- Dry roasted peanuts
For this recipe you will need basic equipment like a measuring cups, cooking toolsAnd one 11×7 baking dish. You will also need a culinary robot. (<
See the full list of my recommendations kitchen utensils and gadgets.
How to Make Peanut Butter Granola Bars
There are many ways to make homemade granola bars. My favorite granola bar recipe is one without refined sugar. For this reason, I often prepare my granola bars with dates. (If you’re looking for other alternatives to sugar, be sure to check out my guide to vegan sugars.)
Step One: Soak the Dates
The first step in making these peanut butter granola bars is to soak the dates. Like most my granola bar recipesI recommend using Medjool dates.
Soak the dates for at least 30 minutes. This step is crucial because the dates absorb the liquid, making their process smoother and providing overall moisture to this granola bar.
Step Two – Combine Wet Ingredients
Once your dates have soaked for 30 minutes, drain them and rinse them under cold water. Add them to a food processor with the peanut butter and maple syrup and blend until completely smooth. This may take 5-10 minutes depending on the power of your food processor.
Transfer the date/peanut butter mixture to a saucepan and place over medium heat. Heat the mixture until hot and gooey.
Step Three – Add Oats and Peanuts
Once the date/peanut butter mixture is soft and melted, stir in the oats and peanuts until completely combined.
Step Four – Press into a baking dish
Press the granola bar mixture into a baking dish lined with parchment paper, approximately 8 x 8″. Make sure the parchment paper extends over the edge so the granola bars can be easily removed.
Place them in the refrigerator and let the granola bars sit for at least an hour before slicing and serving.
Serve and store
Portion – These peanut butter granola bars can be served after setting in the refrigerator for at least an hour. They will continue to set as they cool for the next 4-6 hours.
Storage – Store them in the refrigerator in an airtight container for up to 5 days. They can also be stored in the freezer for up to 2 months. When ready to eat, simply take them out of the freezer at least 2 hours before for a delicious on-the-go snack.
Tips and tricks
- Medjool dates are the best parentsd of date for these granola bars. They’re fuller and juicier than regular dates and give these granola bars a deliciously sticky texture. However, if you can’t find Medjool dates, you can use regular dates. Soak them first for at least an hour.
- To help the granola bars hold together, press them again after they have set for an hour. Press them with a spatula or roll them with a 8″ rolling pin.
- If you plan to add chocolateadd them after the oats and peanuts have been combined and the mixture has cooled to room temperature (about 10 minutes) to prevent the chocolate from melting.
More Homemade Granola Bar Recipes
Chewy Peanut Butter Granola Bars
These chewy peanut butter granola bars are made with just 5 simple ingredients for an easy vegan and gluten-free snack. All together in just 10 minutes.To print Pin Rate
Servings: 12 bars
- Drain and rinse the dates. Place them in a culinary robot with peanut butter and maple syrup. Blend until smooth, scraping down the sides as necessary. Transfer the date/peanut butter mixture to a medium-sized saucepan and place over low heat, stirring occasionally, until the mixture begins to become soft and gooey. It takes about 10 minutes.
Remove from heat and stir in oats and peanuts until well combined.
- Transfer to parchment paper 8×8 baking dish (or a similar sized dish) and roll or pat flat. Place in the refrigerator until hardened, about 1 hour.
Remove from refrigerator and cut into 12 equal pieces. Store uneaten granola bars in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
- Medjool dates are the best type of date for these granola bars. They’re fuller and juicier than regular dates and give these granola bars a deliciously sticky texture. However, if you can’t find Medjool dates, you can use regular dates. Soak them first for at least an hour.
- To encourage the granola bars to hold together, press them again after they have set for an hour. Press them down with a spatula or roll them with an 8″ rolling pin.
- If you want to add chocolate, add it after the oats and peanuts have been combined and the mixture has cooled to room temperature (about 10 minutes) to prevent the chocolate from melting.
Calories: 196kilocalories | Carbohydrates: 28g | Protein: 6g | Fat: 7g | Saturated fat: 1g | Sodium: 102mg | Potassium: 257mg | Fiber: 3g | Sugar: 13g | Calcium: 26mg | Iron: 1mg