Whip up these No-Bake Peanut Butter Chocolate Chip Granola Bars for an easy, homemade vegan snack that's chewy, oil-free, and gluten-free. This quick recipe makes a naturally sweet, wholesome dessert you'll want to keep stocked in your fridge all week.
Love granola? Try my homemade granola recipe next.
No-bake peanut butter chocolate chip granola bars are one of my favorite meal prep snacks to keep on hand.
I love having wholesome, homemade treats ready, so I'm not tempted to grab store-bought bars - just like my peanut butter date balls and tahini oatmeal cookies, these are a real go-to during busy days.
Made with peanut butter, oats, chocolate chips, almonds, pumpkin seeds, and naturally sweetened with maple syrup, they're simple, filling, satisfying, and perfectly portable.
Each bite is chewy, nutty, and just sweet enough to feel like a treat while still keeping you energized and nourished!
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🍫Ingredients & Substitutions
- Rolled oats: Use regular rolled oats for the best chewy texture, or instant oats as an alternative. Make sure they're certified gluten-free if needed.
- Peanut butter: Go for unsweetened natural peanut butter to keep the flavor balanced and wholesome.
- Chocolate chips: I used vegan mini chocolate chips so they mix easily and evenly into the dough.
- Almonds: Use raw almonds and chop them before adding for a crunchy texture in every bite.
- Pumpkin seeds: They add a boost of plant-based protein and healthy fats-you can also swap them for sunflower seeds if preferred.
- Dried fruit: I opted for dried apricots, but raisins or dried cranberries work as well.
- Maple syrup: It naturally sweetens and binds the bars. Agave syrup is a great alternative.
- Vanilla: Enhances flavor and adds warmth.
- Salt: A pinch balances sweetness and deepens flavor.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥣How To Make Peanut Butter Chocolate Chip Granola Bars
Step 1: In a large bowl, mix peanut butter, maple syrup, and vanilla until smooth.
Step 2: Stir in oats, chopped almonds, pumpkin seeds, dried apricots, mini chocolate chips, and salt. Chop mix-ins small so bars hold together. The mixture may seem dry at first. Keep mixing until sticky, using your hands if needed.
Step 3: Line an 8-inch square pan with parchment. Transfer the mixture and press firmly into an even, smooth layer. Add extra chocolate chips on top if you like.
Step 4: Chill for at least 1 hour, then slice into bars (I made 12, but adjust the size as you like).
📋Variations
- Nut butter swap: Use almond or cashew butter instead of peanut butter for a different flavor.
- Chocolate-covered granola bars: Melt chocolate chips with a little oil and drizzle on top for chocolate-covered granola bars.
- Warm spices: Add cinnamon or nutmeg for a cozy, warm flavor twist.
💡Marinela's Tips
- Press firmly: Make sure to press the mixture tightly into the pan so the bars hold together well.
- Chop small: Chop nuts and dried fruit finely for better texture and easier cutting.
- Use parchment paper: Always line the pan with parchment to lift bars out easily and prevent sticking.
- Storage: Store in an airtight container for up to a week in the fridge, at room temperature, or up to 2 months in the freezer. Place parchment between bars or wrap individually to prevent sticking.
❓Frequently Asked Questions (FAQ's)
Yes! They're 100% vegan and made without honey or any other animal products.
Absolutely, just use certified gluten-free oats.
🍪Vegan No-Bake Snacks
- Spirulina energy bites
- Raw date walnut brownies
- Date coconut balls
- Almond milk pulp cake
- Homemade chocolate hearts
- Homemade dark chocolate
📖 Recipe
No-Bake Peanut Butter Chocolate Chip Granola Bars (Vegan)
Equipment
- 1 Bowl
- 1 8-inch square baking pan lined with parchment paper
Ingredients
- 2 cups rolled oats
- ¾ cup peanut butter unsweetened
- ⅓ cup vegan mini chocolate chips
- ⅔ cup pure maple syrup or agave syrup
- ⅓ cup almonds raw, chopped
- ½ cup pumpkin seeds (pepitas) raw
- ⅓ cup dried apricots finely chopped
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
Instructions
- In a large bowl, mix peanut butter, maple syrup, and vanilla until smooth.
- Stir in oats, chopped almonds, pumpkin seeds, dried fruit, chocolate chips, and salt. Mix until sticky.
- Line an 8-inch square pan with parchment paper. Transfer the mixture and press firmly into an even, smooth layer. Top with extra chocolate chips if desired.
- Chill for at least 1 hour until firm. Slice into 12 bars (or adjust size as you like).
Notes
- Press firmly: Ensures bars hold together well and slice cleanly.
- Chop small: Small pieces of nuts and dried fruit make the bars easier to cut and eat.
- Use parchment paper: Lining the pan makes it easy to lift the bars out.
- Storage: Store in an airtight container in the fridge for up to 1 week, at room temperature, or in the freezer for up to 2 months. Place parchment between bars or wrap individually to prevent sticking.
Nutrition
If you try these peanut butter chocolate chip granola bars, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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Jacqui says
I made these for our weekend hike, and they are the perfect outdoor snack. They travel well in a Tupperware and the recipe is easy to follow.
Lisa says
Just made a batch of these for snacks this week, but I’ll be surprised if they last until Wednesday. Really delish!
nancy says
this homemade granola bar is perfect and easy to make. i don't think i will buy again
Marinela says
I agree Nancy, homemade bars are the best! Thank you for sharing this lovely feedback with us!
Wendy says
The recipe doesn’t specify the amount of oats required
Marinela Malcheva says
Thank you for letting me know, Wendy! I’m so sorry I missed that. I’ve just updated the recipe ingredients—it calls for 2 cups of oats. I really appreciate your patience, and I hope you enjoy the granola bars. Let me know how they turn out for you.