These homemade granola bars are chewy, nutty, and perfectly sweet with a touch of cinnamon and mini chocolate chips in every bite. Made with wholesome oats, nuts, seeds, peanut butter, and honey, they’re an easy grab-and-go snack or breakfast option. Simple, satisfying, and far better than store-bought.
Family of 6
15 minutes
45 minutes (not including chill time)
American
Sweets
2 1/2 cups quick rolled oats or whole rolled oats
1 cup chopped nuts (pecans, almonds, or walnuts)
1/2 cup pumpkin seeds
1 cup creamy all-natural peanut butter
1 tsp. vanilla extract
1/3 cup raw honey
1 tsp. Ceylon cinnamon
Pinch of sea salt
1/2 cup mini chocolate chips (plus more for topping — must be mini)
Spread the oats, nuts, and pumpkin seeds on a baking sheet. Stir to combine and toast at 350°F for 10 minutes, stirring halfway through.
In a large bowl, combine the peanut butter, honey, vanilla, cinnamon, and sea salt. Mix until smooth.
Add the warm toasted oat mixture to the peanut butter mixture. Stir well to coat evenly. While mixing, fold in 1/4–1/2 cup mini chocolate chips. (It’s okay if they melt slightly.)
Transfer the mixture to a parchment-lined pan. Press down firmly with a spatula, then use clean, damp hands to press it down further. This must be done while the mixture is still warm to help it bind properly.
Sprinkle additional mini chocolate chips on top and gently press them into the surface.
Refrigerate for at least 2 hours before slicing into rectangular bars.
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. If frozen, thaw at room temperature before eating. Enjoy!
