Toasted Oat and Peanut Butter Granola Bars
Crunchy no-bake granola bars made with toasted oats, almonds, sunflower seeds, coconut, and a naturally sweet peanut butter-date binder. Perfect as a quick breakfast or portable snack.
- Prep45 min
- Cook15 min
- Total1h
- DifficultyEasy
- Servings9
These granola bars come together quickly with just eight simple ingredients. The toasted oats, almonds, and sunflower seeds add a deep nutty flavor, while the peanut butter-maple-date mixture binds everything into a firm, chewy bar.
For the best texture, pack the mixture firmly into the pan and let it set in the freezer before cutting. Store in the fridge or freezer to keep them fresh and crunchy for weeks.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat oven to 350°F and line an 8×8-inch baking dish with parchment paper.
- Spread oats, slivered almonds, and sunflower seeds on a large baking sheet. If seeds or almonds are already roasted, set them aside and add later.
- Bake for 13-15 minutes or until lightly golden, stirring once or twice. Add shredded coconut in the last 5 minutes and stir. When everything is toasted and golden, remove from oven and set aside.
- Meanwhile, in a small saucepan, combine peanut butter, coconut oil, and maple syrup. Warm over medium heat, stirring, until melted and smooth – about 3-4 minutes. Remove from heat and set aside.
- In a large bowl, mix the chopped dates, toasted oat mixture, and dried fruit (if using). Pour the peanut butter mixture over the top and stir well, mashing the dates with the spoon to distribute them evenly. This helps the bars hold together.
- Transfer the mixture to the prepared dish. Use a spatula to spread it evenly. Place a piece of parchment paper on top and press down firmly with the bottom of a glass or similar flat object to compact the mixture tightly.
- Freeze for 30 minutes until set. Cut into 9 equal squares (or 10-12 bars if you prefer smaller portions).
- Store in an airtight container in the refrigerator for 2-3 weeks or in the freezer for up to 1 month. Freezing keeps them freshest.
💡 Tips
- If the dates are not sticky enough, soak them in warm water for 10 minutes, drain well, and then chop.
- For extra crunch, use crunchy peanut butter and add a handful of dark chocolate chips after mixing.
- The bars cut more cleanly when still cold from the freezer.
Inspired by a recipe from Minimalist Baker