These easy granola bars without peanut butter are simple, chewy, and have enough chocolate to satisfy your sweet tooth. They are no-bake and ready in 30 minutes! If you enjoy snacking on vegan healthy treats, this recipe is for you!
Recipe Summary
- ✅ Recipe Name: Granola Bars without Peanut Butter
- 🕒 Prep Time: 15 minutes prep time, 1-2 hr rest time in the refrigerator
- 🧑🧒🧒 Serves: 8 granola bars
- 🍽️ Calories: 427 kcal per granola bar
- 🥣 Ingredients: Granola, coconut oil, maple syrup, almond butter, flaxseed, orange juice, chocolate chips
- 👏 Why You'll Love It: No peanut butter, perfect for anyone with allergies. Soft yet chewy texture that holds together well. Kid-friendly and great for lunchboxes or after-school snacks. Stores well in the fridge or freezer for a quick grab-and-go snack.
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When I started eating healthier, I realized how important it is to have healthy fitness snacks on hand. Granola bars sounded like a great idea since so many coaches recommend them. What I didn't know then is that many store-bought granola bars are not as healthy as they seem. They often contain too much sugar, artificial sweeteners, and preservatives, which makes them more like candy than a nourishing snack.
The better option is to learn how to make homemade granola bars with simple ingredients. Almond butter is a wonderful choice to hold the bars together and add protein, and it is a great alternative for anyone avoiding peanuts. Maple syrup and coconut oil also help keep these no-peanut granola bars in place, so your bars turn out tasty and wholesome without falling apart. If you are building the habit of keeping healthy light snacks on hand, try my Easy Snickers Overnight Oats, Chocolate Covered Banana Pops, or these Gluten-Free Chocolate Chip Cookies.
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Ingredients You'll Need in these Granola Bars without Peanut Butter
- Granola: In this recipe, I used my homemade crunchy granola recipe. In the past, I also used Ancient Grains Probiotic Granola, which I typically buy at Costco, but you can use any other kind; make sure it is low in sugar.
- Ground flaxseed: The best way to incorporate healthy flaxseed is to add it to smoothies, cookies, and granola bars. Check out my Healthy Banana Avocado Berries Smoothie recipe, where I add flaxseed.
- Coconut oil: Melt coconut oil either on a stove or in a microwave. I usually melt it in a microwave since it is faster. I start with 20 seconds and then add an additional 10-20 seconds. You don't want the oil to be too hot, just melted enough to mix well with the dry ingredients.
- Maple syrup or honey: I like using honey since it helps keep the bar consistent after cooling, so they don't break apart. If you are concerned about using honey, you can add maple syrup.
- Freshly squeezed orange juice or bottled orange juice: Freshly squeezed orange juice offers the best taste, but bottled orange juice is a suitable alternative if you don't have a fresh orange on hand.
- Chocolate chips: I used semi-sweet chocolate chips.
- Almond butter: I like using almond butter in this recipe because it makes a great substitute for peanut butter and works as a natural binder that holds everything together while adding protein and healthy fats.
See recipe card for quantities.
Instructions
- Step 1: Start by combining all the dry ingredients in a large bowl, including the chocolate chips.
- Step 2: In a small saucepan, melt the wet ingredients together until smooth, then pour them over the dry mixture.
- Step 3: Mix well to coat everything evenly.
- Step 4: Transfer the mixture into granola bar molds, pressing it down firmly. Place the molds in the refrigerator for about 1 to 2 hours, or until the bars are fully set.
Hint: Store the bars in the refrigerator to keep them firm and compact. If left on the counter on a warm day, the coconut oil may begin to melt.
Substitutions
- Almond butter: Cashew butter, sunflower seed butter (nut-free), or tahini are excellent substitutes. Peanut butter also works if there are no allergies.
- Chocolate chips: Dark chocolate chunks or even dried fruit like raisins, cranberries, or chopped dates can be used for a different flavor twist.
- Coconut oil: Melted butter or avocado oil can be used as a substitute for coconut oil.
- Maple syrup or honey: Agave nectar, brown rice syrup, or date syrup are good alternatives. Brown rice syrup is especially sticky, which helps hold the bars together.
Variations
- Coffee kick: Stir in a teaspoon of instant espresso powder or an espresso shot. In fact, I, as a huge coffee lover, love adding espresso shots to my Overnight Tiramisu Oats.
- Vegan: Stick with maple syrup instead of honey and use dairy-free chocolate chips.
- Low-Sugar: Swap chocolate chips with cacao nibs or use unsweetened dried fruit for natural sweetness.
Equipment
I used silicone granola bar molds that I bought on Amazon, and the recipe made 8 granola bars. If you don't have molds, you can press the mixture into an 8x8-inch square baking pan lined with parchment paper and cut it into bars once it's set.
Storage
- Refrigerator: Store the bars in an airtight container in the fridge for up to one week. This helps them stay firm and compact, especially on warmer days.
- Freezer: For longer storage, place the bars in a freezer-safe container or bag with parchment paper between layers. They keep well for up to 2 months. Just let them sit at room temperature for a few minutes before eating.
- On the counter: If your kitchen is cool, you can store them in a sealed container on the counter for 2-3 days, but keep in mind that the coconut oil may soften if it is warm.
Top Tip
- Press the mixture firmly into the molds or pan so the bars hold together well.
- Let the bars chill fully in the refrigerator before cutting or removing from molds for the cleanest edges.
- Line your pan with parchment paper if you are not using molds. This makes lifting out and slicing much easier.
- For a less sweet option, use dark chocolate chips or replace half with cacao nibs.
- Keep bars stored in the fridge so they stay firm and fresh.
Granola Bars without Peanut Butter FAQ
Coconut oil works as a binder in this recipe, but on warm days, it can soften and cause the bars to lose their shape. I have made these bars without almond butter before, and adding it makes a big difference. Almond butter not only helps hold everything together more firmly, but it also adds extra protein and healthy fats.
What are the common mistakes in homemade granola bars?
Some common mistakes when making homemade granola bars include using too little binder, like almond butter, which can make the bars crumbly. Pressing the mixture incorrectly can prevent the bars from holding a good shape. Another mistake is adding ingredients at the wrong time, which can affect both texture and consistency.
Almond butter, cashew butter, sunflower seed butter (nut-free), or tahini are excellent substitutes.
Related
Looking for other quick snacks to make at home? Try these:
Pairing
These are my favorite dishes to serve with these granola bars without peanut butter:
Let's Hear From You
⭐ Love this recipe? Leave a rating and comment below!
📖 Recipe
Homemade Granola Bars without Peanut Butter
Ingredients
- 2 cups granola
- 1 teaspoon flaxseed ground
- ½ cup coconut oil
- 2 teaspoon maple syrup or honey
- ¼ cup orange juice freshly squeezed orange or bottled orange juice
- ¼ cup almond butter
- 1 cup chocolate chips
Instructions
- Start by combining all the dry ingredients in a large bowl, including the chocolate chips.
- In a small saucepan, melt the wet ingredients together until smooth, then pour them over the dry mixture.
- Mix well to coat everything evenly.
- Transfer the mixture into granola bar molds or an 8x8-inch square pan lined with parchment paper, pressing it down firmly.
- Place the molds in the refrigerator for about 1 to 2 hours, or until the bars are fully set.
Notes
-
- Press the mixture firmly into the molds or pan so the bars hold together well.
- Let the bars chill fully in the refrigerator before cutting or removing from molds for the cleanest edges.
- Line your pan with parchment paper if you are not using molds. This makes lifting out and slicing much easier.
- For a less sweet option, use dark chocolate chips or replace half with cacao nibs.
- Keep bars stored in the fridge so they stay firm and fresh.
-
- Almond butter: Cashew butter, sunflower seed butter (nut-free), or tahini are excellent substitutes. Peanut butter also works if there are no allergies.
- Coconut oil: Melted butter or avocado oil can be used as a substitute for coconut oil.
- Maple syrup or honey: Agave nectar, brown rice syrup, or date syrup are good alternatives. Brown rice syrup is especially sticky, which helps hold the bars together.
- Chocolate chips: Dark chocolate chunks or even dried fruit like raisins, cranberries, or chopped dates can be used for a different flavor twist.
- Refrigerator: Store the bars in an airtight container in the fridge for up to one week. This helps them stay firm and compact, especially on warmer days.
- On the counter: If your kitchen is cool, you can store them in a sealed container on the counter for 2-3 days, but keep in mind that the coconut oil may soften if it is warm.
- Freezer: For longer storage, place the bars in a freezer-safe container or bag with parchment paper between layers. They keep well for up to 2 months. Just let them sit at room temperature for a few minutes before eating.
Nena Stefanovic says
This no-peanut butter granola bar recipe is phenomenal! I make these all the time and keep them in the fridge for easy access when hunger hits!
Trisha says
The flavor was great and easy to make. Sadly they didn’t stick together, just a pan full of sticky granola. Very disappointed.
Nena says
I hear you, my friend! This is where peanut butter usually steps in to hold everything together. But for this peanut butter-free granola, I’d suggest adding a bit of almond butter, if you can tolerate it, to bring just the right stickiness to the mix. I’m so glad you enjoyed the flavor!