Peanut Butter and Jelly Granola Bars
These chewy peanut butter and jelly granola bars are so tasty and great for busy mornings or an afternoon pick-me-up! This granola bar recipe is easy to make ahead, freezer-friendly and loved by both kids and adults alike. They taste way better than store-bought granola bars and make the perfect to snack on the go!
A long time ago, when I was just getting started as a personal chef, I set up a stand at a local farmers market to promote my business.
I needed something to sell, so I began making homemade granola bars in all kinds of creative flavors. They sold out every week!
Once I built up enough cooking gigs, I stopped selling the bars, but I still make them today to keep on hand for busy weeks.
They're filling, nutritious and freeze beautifully, so I can bake peanut butter granola bars ahead of time and always have a healthy snack ready. This flavor was always one of my favorites!
The "jelly" swirl came about after trying a peanut butter and dried cranberry combo. I realized a paste made from dried fruit and jam would give just the right chewy texture without being too sweet.
It's a fun twist on the classic PB&J, and it works perfectly in these chewy peanut butter granola bars.
Want more breakfast ideas? Try this rich marcarpone Stuffed French Toast, these classic buttermilk Waffles, or my puffy Oatmeal Dutch Baby Pancake.
Why This Recipe Works
- These chewy granola bars come with a nostalgic PB&J flavor.
- Comes together with easy, simple ingredients that are common pantry staples.
- A dried fruit "jelly" swirl adds flavor without being too runny or sweet.
- It's freezer-friendly for make-ahead breakfasts and snacks.
Ingredient Notes
Peanut butter - Use natural peanut butter for a rich flavor, be it chuncky or creamy peanut butter if you prefer a smoother texture. Almond butter or sunflower seed butter also work well if you're accommodating food allergies.
Oats - Rolled oats or quick oats both work. Just avoid steel-cut oats, which won't soften properly. If you don't have oat flour, blitz some whole oats in a food processor or blender until they form a fine powder.
Jam and dried cranberries - Using just jam makes the bars too runny, so I combine it with dried cranberries to make a sturdy paste. Other dried fruit like raisins, cherries, or blueberries also work.
Sweeteners - Honey is classic, but you can swap in pure maple syrup, or agave depending on preference.
Nuts and seeds - Peanuts keep with the theme, but sunflower seeds, pistachios, flaxseeds or chia seeds add extra healthy fats and protein.
Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste, especially if your peanut butter is salty.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large mixing bowl
- Measuring cup
- Food processor
- Rubber spatula
- Square baking pan or baking dish
- Sheet of parchment paper or aluminum foil
- Safe bowl for melting ingredients
- Medium saucepan
Step by Step Instructions
- Preheat the oven to 350°F.
- In a large bowl, combine rolled oats, oat flour, brown sugar, salt, and chopped peanuts.
Pro Tip: You can make your own oat flour by blending oats in a food processor until they form a fine powder.
- In a safe bowl or small saucepan over medium heat, melt coconut oil, honey, and peanut butter until smooth. Pour the peanut butter mixture into the dry ingredients and mix until fully combined.
- Mix raspberry jam with dried cranberries to form a thick fruit paste. Add spoonfuls into the oat mixture, folding gently so there are still clumps of fruit throughout the granola mixture.
- Line a square pan or 9x13-inch baking dish with a sheet of parchment paper. Lightly grease the prepared pan. Pour in the granola bar mixture, spreading into an even layer with a rubber spatula. Press firmly, use the bottom of a glass to pack tightly.
- Bake granola bar mixture for 30-35 minutes, until golden around the edges. Remove from oven and let cool completely. Chill in the refrigerator before cutting, which helps them hold their chewy texture.
Tips for Success
- Pack the mixture tightly into the pan so the bars hold together.
- Let bars cool and chill before slicing to prevent crumbling.
- Use natural peanut butter for best flavor, but creamy peanut butter will yield a smoother texture.
Variations
- Swap peanut butter for almond butter or sunflower seed butter.
- Use different dried fruit such as cherries, blueberries or raisins.
- Drizzle with melted chocolate for a candy bar style treat.
- Stir in favorite add-ins like mini chocolate chips, peanut butter chips, or coconut flakes.
Serving Suggestions
These homemade peanut butter granola bars make a perfect morning snack paired with a refreshing Cold Brew Coffee for an easy breakfast on the go.
They're also great tucked into lunch boxes along with other snacks like fresh fruit, kale chips, crispy chickpeas or quinoa crackers for an afternoon snack!
How to Store and Reheat
Store granola bars in an airtight container at room temperature for up to 5 days.
For longer storage, wrap individually in plastic wrap or aluminum foil and freeze for up to 3 months.
Thaw at room temperature or enjoy straight from the fridge for a firmer bite.
FAQs
Yes, melted butter or neutral oils like canola or grapeseed work, but coconut oil adds a nice flavor and helps the bars firm up. Butter works just as well!
Absolutely. Swap in almond butter, sunflower seed butter, or cashew butter and use sunflower seeds in place of peanuts.
Make sure you pack the granola mixture tightly into the prepared pan and chill fully before cutting. Adding ground flaxseed or chia seeds can also help bind the bars.
Yes. Use a loaf pan lined with parchment for thicker peanut butter bars, adjusting bake time slightly.
For homemade bars with the best chewy texture, natural peanut butter works great because it's made with wholesome ingredients and no fillers. Creamy peanut butter will give a smoother bite, while chunky adds extra crunch. Both make a perfect snack when baked on a lined baking sheet. If you prefer, almond butter or sunflower seed butter can also be used, but classic peanut butter keeps the flavor closest to traditional PB&J.
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PB&J Granola Bas
Ingredients
- 3 cups rolled oats
- ½ cup oat flour
- ⅓ cup sugar
- 1 teaspoon salt
- 1 cup finely chopped roasted peanuts
- 8 tablespoons coconut oil melted
- ⅓ cup honey sub maple syrup or agave for vegan
- ½ cup smooth peanut butter
- ¾ cup dried cranberries finely chopped
- 1 cup raspberry jam or your favorite jam or jelly
- non stick cooking spray
Instructions
- Preheat the oven to 350°F.
- In a large bowl, stir together the oats, oat flour*, sugar, salt, and peanuts.
- In a separate bowl, whisk the melted coconut oil, honey, and peanut butter until smooth. Pour into the dry ingredients and mix until well combined.
- In a small bowl, combine the dried cranberries and raspberry jam. Add spoonfuls to the oat mixture and gently fold in. Do not overmix. You want small clumps of fruit scattered throughout.
- Line a 9x13-inch baking dish with parchment paper and lightly coat with nonstick spray. Transfer the mixture to the pan, spread it evenly, and press down firmly with a rubber spatula so it's tightly packed.
- Bake for 30 to 35 minutes, or until golden around the edges. Let cool completely, then refrigerate until cold and firm. This helps the bars hold their shape when cutting.
- Lift the bars out of the pan using the parchment. Cut lengthwise down the center, then slice each half into 8 or 9 bars.
- Wrap bars individually in plastic wrap or store together in a zip-top bag. Keep refrigerated for up to 2 weeks, or freeze for longer storage. They're best eaten cold when the texture is extra chewy.
Notes
- You can make your own oat flour by blending oats in a food processor until they form a fine powder.
- Pack the mixture tightly into the pan so the bars hold together.
- Let bars cool and chill before slicing to prevent crumbling.
- Use natural peanut butter for best flavor, but creamy peanut butter will yield a smoother texture.
Nutrition
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A coworker brought these in for our group Friday breakfast. They are AMAZING.!!! I've bookmarked and been browsing the website and can't wait to try several recipes.
I don’t have any coconut oil. Could I use another type of oil in its place? It butter?
Absolutely! You can substitute vegetable, canola, grapeseed, or any other neutral oil. Butter is also a great option!
Thank you for the reply! I made it using butter and they came out great! They really do taste like pb&j! They were a little too sweet for me, but that’s also possibly because of my jam.
I’d love to read more about your granola bar recipes!! I never thought to make them before and am now hooked!
Just discovered your blog and am slowly working my way through bookmarking all the recipes I want to try! This one is at the top of the list and I was even lucky enough to find the brand of ramen noodles you linked at my local Asian grocery market! A question on the soy milk, can it be subbed for cows milk?
Thanks, but I'm not sure you commented on the right recipe!