Nut Butter Granola Bars

Nut Butter Granola Bars

Baked Nut Butter Granola Bars cut and wrapped with a ribbon.

NUT BUTTER GRANOLA BARS

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These slightly chewy, a little bit crunchy Nut Butter Granola Bars are the perfect snack or grab and go breakfast. As the name implies, they are made with nut butter, and my personal preference is natural chunky peanut butter. I’ve also made them with almond butter, which is tasty too, however the peanut flavour really comes through when using peanut butter and it’s a great flavour that marries up nicely with the honey. So tasty!

Nut Butter Granola Bars pressed into a 9x13 pan and ready for baking.

From this recipe, you get 16 nicely sized bars that wrap and freeze well for those of you who like to get a little meal prep done. If it’s likely that your hungry family will hoover through these is a short time, they’ll last for several days in a sealed container at room temperature.

Nut Butter Granola Bars are gluten-free, packed full of protein from the goodness of nuts and egg whites. The fat from the peanut butter and ground-up nuts helps to keep you feeling full and dried fruit and honey give a little chewiness and natural sweetness. There’s no excuse not to have a batch of these ready for snacking, enjoy!

Baked Nut Butter Granola Bars cut and wrapped with a ribbon.

Author:  Compelled to Cook, adapted slightly from Bon Appétit

Nut Butter Granola Bars
Print Recipe
    Servings Prep Time
    16 bars 30 minutes
    Cook Time Passive Time
    30-35 minutes 5 minutes
    Servings Prep Time
    16 bars 30 minutes
    Cook Time Passive Time
    30-35 minutes 5 minutes
    Nut Butter Granola Bars
    Print Recipe
      Servings Prep Time
      16 bars 30 minutes
      Cook Time Passive Time
      30-35 minutes 5 minutes
      Servings Prep Time
      16 bars 30 minutes
      Cook Time Passive Time
      30-35 minutes 5 minutes
      Ingredients
      Servings: bars
      Instructions
      1. Preheat oven to 350°F. Arrange nuts and pumpkin seeds on a rimmed baking sheet and toast for 10-12 minutes until golden, stirring once. Remove from oven and allow to cool.
      2. Meanwhile, reduce the oven to 300°F. Spray a 13x9" pan with non-stick spray and line with parchment paper, overhanging the long sides.
      3. Using a food processor, pulse cooled nuts and 1 cup of oats until a sandy consistency and no large pieces of oats remain. Transfer to a large bowl, along with the remaining cup of whole oats. To the same bowl stir in dried fruit and oil (chop any dried fruit bigger than a raisin).
      4. In a medium saucepan whisk together honey, salt and vanilla over medium heat until at a boil. Reduce to a simmer and cook for about 3 minutes until bubbling vigorously and smells like caramel.
      5. Add peanut butter to oat mixture along with the hot honey and stir to fully combine. By adding together, the hot honey will help melt the peanut butter. Whisk egg white in a small bowl and stir into oat mixture until fully incorporated.
      6. Scoop into prepared pan and pack down firmly and evenly. Using the bottom of a measuring cup helps to compact the mixture and get it flat.
      7. Bake until golden and no longer sticky 30-35 minutes. Remove from oven and allow to cool for 5 minutes before scoring into 16 pieces (2x8). Let cool completely in the pan before lifting out using the parchment overhang. Cut along score marks into bars.
      Recipe Notes

      -don't skimp on the amount of listed salt.

      -I used a combination of almonds, pecans and cashews.

      -cut bars can be wrapped and frozen, kept in a sealed container for up to 1 month.

      -cut bars will last for about 5 days stored in an airtight container at room temperature.

      -other nut butter such as almond butter work well too.

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      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Gluten Free Snack Bites

      Gluten Free Snack Bites

      It may not seem like it yet, in fact, as I look out my window I still see snow, frost and a cloudy sky, but hiking, camping and the general need to be outdoors will soon be upon us. I’m hopeful anyway!! With the need to be frolicking in the wilderness or simply at the skateboard park, nutritious pack along snacks are a must.  Gluten Free Snacks Bites are very tasty with bits of chewy fruit, nuts and coconut.  They’re exactly what you need to help fuel your activities.

      Made with quinoa, oats, nut butter, nuts and dried fruit they’re a great snack to pack along, whether it’s in a lunch box or backpack.  Don’t be fooled by the quinoa!  Trust me, you won’t even know it’s there. Plus, the quinoa adds more protein and nutrition to help keep you going. 

      So even though I still have to wait for the weather to improve, I can still enjoy these tasty two-bite snacks with my morning coffee. In my opinion, it’s all about being able to adapt.  Enjoy!

      Gluten Free Snack Bites
      Print Recipe
        Servings Prep Time
        48 snack bites 40 minutes
        Cook Time
        12 minutes
        Servings Prep Time
        48 snack bites 40 minutes
        Cook Time
        12 minutes
        Gluten Free Snack Bites
        Print Recipe
          Servings Prep Time
          48 snack bites 40 minutes
          Cook Time
          12 minutes
          Servings Prep Time
          48 snack bites 40 minutes
          Cook Time
          12 minutes
          Ingredients
          Servings: snack bites
          Instructions
          1. In a medium size pot over low/medium heat stir together nut butter, brown sugar, butter, honey and coconut oil until smooth and melted.
          2. Remove from heat and allow to cool enough that you can put your hand on the bottom of the pot ( a good time to cook the quinoa according to package directions)
          3. Preheat oven to 350℉ and spray mini muffin tins lightly with non-stick spray.
          4. Add egg and vanilla, stir to combine. Mix in all remaining ingredients stirring until just combined.
          5. Scoop batter into prepared tins using a 1-ounce cookie scoop which is about 1 1/2 tbsp.
          6. Bake for 12 minutes and remove, allowing to cool for 5- 10 minutes in the pan prior to removing to a cooling rack.
          7. Snack bites will keep in a sealed container for 3-4 days and up to 1 month in the freezer.
          Recipe Notes

          -You can make your own oat flour by pulsing oatmeal in a spice grinder.  It takes about 1 1/4 - 1 1/3 cups of oatmeal to yield 1 1/4 cups of oat flour.

          -You don't need to chop the raisins, but I happen to like them a bit smaller as the snack bites are small and that way they don't overwhelm any bite.

          -I've made this recipe with both almond butter and peanut butter.  Both are wonderful, it's a matter of preference.  The photos show the recipe made with almond butter.

          -If you have only one 24 count mini muffin pan as I do, you can keep unused batter covered and chilled for up to two days and bake when ready.

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          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com