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Peanut Butter Granola Bars (gluten-free option)

Course Breakfast, Snack


  • 2 cups old-fashioned oatmeal (use GF oats, if needed)
  • 1 cup sliced almonds
  • 1 cup shredded coconut loosely packed
  • 1/2 cup ground flaxseed
  • 3 tablespoons butter
  • 1/2 cup honey
  • 1/4 cup light brown sugar lightly packed
  • 1 1/2 teaspoons pure vanilla extract
  • 1/8 teaspoon sea salt
  • 1/3 cup smooth natural peanut butter or any other nut butter you would prefer
  • 1 1/2 cup chopped dried fruit I used a mix of dried cranberries and dried plums


  • Preheat the oven to 350 degrees F (175 degrees C). Grease or butter a 9x13 pan.
  • Toss the oatmeal, almonds, and coconut together in a small bowl. ¬†Using a food processor, pulse half the almonds, oats, and coconut mixture. Toss the ground oats mixture with the other half of the oats mixture and spread on a sheet pan. Bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the flaxseed.
  • Reduce the oven temperature to 300 degrees F (150 degrees C).
  • Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute and take off the heat. Stir in peanut butter, then pour over the toasted oatmeal mixture. Add the chopped dried fruits and stir well.
  • Pour the mixture into the prepared pan. Wet your fingers or use the back of a spatula and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares