Chocolate Peanut Butter Granola Breakfast Bars
Equipment
- 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.
Ingredients
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.
Instructions
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.