Homemade Peanut Butter Granola Bar Recipe (2024)

FAQs

What helps homemade granola bars stick together? ›

Honey – Along with the nut butter, it helps all these ingredients stick together! I love its warm amber flavor in this recipe. Vanilla extract – It amps up the bars' warm flavor.

Add an egg white.

The whites act as a kind of glue that binds the ingredients together. To ensure that the egg whites coat all the ingredients, I beat them with a whisk until foamy and increased in volume, which makes it much easier to fold into the granola.

Not only can you pick the flavors and ingredients you want, but you don't have to worry about preservatives or other odd additions to your snack food. MAKE OR BUY? Homemade granola bars aren't hard to make once you have all the right ingredients and they'll certainly save you money in the long term.

When dampened, chia seeds gel and swell to several times their original size, plus they get very sticky. Since they're already used as egg alternatives in baking, it's not surprising that chia seeds act as the ideal granola binder, but it is strange that they do it better than eggs.

Honey and brown sugar help make a glue for the bars.

The honey and brown sugar really helps with keeping the bars together. Chocolate chips added to the mixture help, too. We add some to the granola mixture while it is still warm.

Ground Flaxseed. Adds protein and, when combined with the wet ingredients, becomes a glue-like binding agent that helps hold the bars together. Wheat Germ. A superfood boost that adds folate, fiber, vitamin E, and other key nutrients to these no bake granola bars (as well as this Healthy Granola).

Fill the bowl up with water to completely cover the mixture – enough that you can stir to combine. This soaking process will help the oats and seeds digest better. After the oat/seed mixture has soaked 8-12 hours, add the rest of the ingredients and combine.

Higher temperatures can cause ingredients like nuts, seeds, and coconut to burn before the batch has a chance to properly dry out and crisp up, Perry says. Stick with a low temperature, keep an eye on your mixture, and stir it from time to time to help it brown evenly.

Use a large sheet pan and make sure to spread the oats mixture in one single layer directly on the pan. I do not use parchment paper, I know it's easier for clean up purposes but it does not produce the same results in terms of crunch. Check the granola every few minutes during the baking time and stir to avoid burning ...

Kellogg's® Granola Crunchy. Indulge with the delicious Kellogg's® Granola Crunchy. It is the perfect combination of rolled oat clusters with shredded coconut and a hint of cinnamon.

What is a substitute for brown rice syrup in granola bars? ›

Fortunately, there are several substitutes for brown rice syrup that can be used in granola bars. These substitutes include maple syrup, honey, agave nectar…

In general, most homemade granola bar recipes will last up to a week when stored in an airtight container.

These really are the perfect bar for a hearty snack because they keep you full for hours and don't provide a sugar overload. Plus, they pack in plenty of healthy fats from the almonds and peanut butter, and lots of fiber from the oats.

If your granola bars are falling apart or seem too crumbly, here are a few tips. Make sure you use honey or another sticky sweetener such as maple syrup in the liquid part of the recipe; this recipe calls for honey. This will help bind together the ingredients and keep that signature bar shape.

I aim to let it hit room temperature, whatever that may be; the real point is to give it ample time to shed excess heat and steam. This should take about 45 minutes; if left out indefinitely, the granola can turn sticky or soft, so do try to put it away as soon after cooling as you can.