Chocolate Peanut Butter Granola Breakfast Bars are the kind of make-ahead magic that turn hectic mornings into something you actually look forward to. They’re rich without being heavy, sweet but balanced, and packed with texture from toasted oats, crunchy nuts, and silky peanut butter. Think of them as the best parts of a dessert bar and a bowl of granola rolled into one easy, sliceable square. Whether you’re hunting for easy breakfast ideas for school mornings, planning brunch recipes that don’t keep you stuck in the kitchen, or stocking the freezer with homemade breakfast bars, these bars check every box. They’re naturally flexible too—easy to keep vegan, simple to make gluten free, and endlessly customizable with mix-ins you already love.
Chocolate Peanut Butter Granola Breakfast Bars
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Breakfast, Snack
Cuisine American
Large Mixing Bowl For combining oats and dry ingredients. A wide bowl makes folding easier.
Medium saucepan Used to gently warm the peanut butter, maple syrup, and coconut oil so everything blends smoothly.
Rubber spatula Ideal for scraping every bit of the chocolatey mixture and pressing it evenly into the pan.
8x8-inch baking pan This size gives you thick, satisfying bars. A 9x9-inch pan will work but yield slightly thinner bars.
Parchment paper Lining the pan makes lifting and slicing the bars effortless. Aluminum foil can be used in a pinch, lightly greased.
Measuring cups and spoons Precision matters here to get the right texture and firmness.
Base Ingredients
Old-fashioned rolled oats (3 cups)
- These are the backbone of the bars. Rolled oats give chew and structure without turning gummy. Quick oats can work in a pinch but will make the bars softer and more compact.
Natural creamy peanut butter (1 cup)
- Use peanut butter with just peanuts and salt. It melts smoothly and binds everything together. Crunchy peanut butter can be used if you like extra texture.
Pure maple syrup (½ cup)
- Maple syrup provides sweetness and moisture while keeping the bars refined-sugar–light. Honey can be substituted if vegan breakfast bars aren’t a priority.
Coconut oil (¼ cup, melted)
- This helps the bars set firmly once chilled. Refined coconut oil keeps the flavor neutral but unrefined adds a subtle coconut note.
Unsweetened cocoa powder (⅓ cup)
- Cocoa powder delivers deep chocolate flavor without making the bars overly sweet.
Vanilla extract (2 teaspoons)
- Vanilla rounds out the chocolate and peanut butter making the bars taste bakery-worthy.
Fine sea salt (¾ teaspoon)
- Salt is essential here—it sharpens the chocolate flavor and balances the sweetness.
Optional Add-Ins
Mini chocolate chips (½ cup)
- Stir these in after the mixture cools slightly so they don’t melt completely.
Chopped nuts (½ cup)
- Almonds peanuts, or cashews add crunch and protein.
Ground flaxseed or chia seeds (2 tablespoons)
- These thicken the mixture slightly and add fiber.
Mashed ripe banana (¼ cup)
- This turns the bars into banana breakfast bars with extra natural sweetness and softness.
Step 1: Prepare the Pan
Line your baking pan with parchment paper, leaving a bit of overhang on two sides. This makes it easy to lift the bars out later and keeps the edges clean.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the rolled oats, cocoa powder, and salt. Stir well so the cocoa coats the oats evenly—this prevents dry pockets later.
Step 3: Warm the Wet Ingredients
In a medium saucepan over low heat, add the peanut butter, maple syrup, and coconut oil. Stir continuously just until melted and smooth. Remove from heat and stir in the vanilla extract.
Step 4: Combine Everything
Pour the warm peanut butter mixture over the oats. Use a spatula to fold everything together until no dry oats remain. The mixture should be thick, glossy, and slightly sticky.
Step 5: Add Optional Mix-Ins
If you’re using chocolate chips, nuts, seeds, or mashed banana, fold them in now. This is where you can adapt the bars to different preferences, from healthy oat bars to more indulgent treats.
Step 6: Press and Chill
Transfer the mixture to the prepared pan. Press it down firmly and evenly—this step is crucial for bars that hold together. Chill in the refrigerator until fully set.
Step 7: Slice and Store
Once firm, lift the slab out of the pan and slice into bars with a sharp knife. Clean the knife between cuts for neat edges.
Pairings
These bars are versatile enough to fit into many meals, from grab-and-go mornings to relaxed brunch spreads.
- With yogurt:
Pair a bar with plain or vanilla yogurt and fresh berries for a balanced breakfast.
- With smoothies:
A banana or berry smoothie complements the chocolate flavor and makes the bars part of a complete meal.
- With coffee or tea:
The rich chocolate-peanut butter combo is perfect with black coffee, a latte, or herbal tea.
- As part of brunch:
Serve alongside fruit salad, scrambled eggs, or tofu scramble for easy brunch recipes that feel thoughtful but low-effort.
FAQs
1. Can I make these gluten free breakfast bars?
Yes. Just be sure to use certified gluten-free rolled oats. All other ingredients are naturally gluten free.
2. Are these considered vegan breakfast bars?
They can be. Use maple syrup instead of honey and dairy-free chocolate chips to keep the recipe fully vegan.
3. How do I make them softer or firmer?
For softer bars, add a bit of mashed banana or reduce the oats slightly. For firmer bars, press the mixture very firmly and chill longer.
4. Can these be frozen?
Absolutely. Wrap individual bars tightly and freeze. They thaw quickly, making them perfect homemade breakfast bars for busy weeks.
5. Are these healthy oat bars or more of a treat?
They sit comfortably in between. Made with whole oats and natural sweeteners, they’re satisfying and nourishing while still tasting indulgent.
