Peanut Butter Lovers Granola Bars

Peanut Butter Lovers Granola Bars

These Vegan Peanut Butter Lovers Granola Bars are gluten-free, dairy-free, oil-free and just 8 ingredients. They are moist, chewy and have the most amazing texture thanks to oats and rice crisp cereal.

Quaker peanut butter granola bars used to be my weakness. They are sweet, moist, chewy and delicious! So, as I was strolling down the cereal isle at the grocery store, I decided to look at the ridiculous list of ingredients on the box. I lost count...there must have been 20+ ingredients, which of course included corn syrup solids, oils and the worst...artificial sweeteners! I will not buy or eat a single thing with artificial ingredients. They are terrible and caused me terrible stomach pains and migraines in the past.

Vegan, gluten-free, oil-free peanut butter lovers granola bars to the rescue. Those words just make me weak in the knees. Mine contain no butter, no oil, no weird ingredients and have a smaller list of ingredients! Just 8 ingredients for these amazingly, delicious vegan and gluten-free peanut butter bars. The batter honestly was so delicious, I debated just eating it without bothering to bake it at all.

Food porn, right?

Let me know if you make these beauties! Leave me feedback below, I love hearing it! You can also tag me on Instagram using my hashtag #thevegan8, so I surely won't miss it!


Yields 6

Peanut Butter Lovers Granola Bars

Just 8 ingredients for these bars that are moist, sweet, tender and bursting with peanut butter flavor. If you love peanut butter, you will love these delicious bars!

10 minPrep Time

25 minCook Time

35 minTotal Time

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Ingredients

  • 1 tablespoon ground flaxseed mixed with 1/4 cup warm water
  • 1 cup brown rice crisp cereal (18 g, non-sweetened preferably)
  • 1 cup quick cooking oats (Bob's Red Mill GF, it is imperative to use the quick oats and NOT regular, so the bars hold together)
  • 1 tablespoon tapioca starch (7 g, helps to bind the bars well)
  • 1/4 cup mini vegan chocolate chips (52 g, I use Enjoy Life brand)
  • 1/2 cup all natural creamy peanut butter with no additives, except for salt
  • 1/2 cup pure grade A maple syrup or agave or coconut nectar
  • 1 teaspoon vanilla extract
  • Optional Peanut Butter Chocolate Drizzle
  • 2 tablespoons vegan chocolate chips
  • 1 teaspoon peanut butter
  • Note
  • This recipe has been updated with a couple of adjustments including the starch, to make the bars hold up much better.
  • Also, if your peanut butter doesn't have any added salt (mine does), then add 1/8 teaspoon salt to the recipe.

Instructions

  1. Preheat an oven to 350 degrees and line a 9X5 loaf pan with parchment paper hanging over the sides.
  2. In a small bowl, combine the warm water (I warmed mine for 20 seconds in the microwave) and flaxseed and whisk with a fork and set aside for 5-10 minutes, until thickened.
  3. In a separate bowl, mix the koala crisp cereal, oats, tapioca starch and chocolate chips together. Set aside.
  4. Add the peanut butter, syrup, vanilla to the flaxseed mixture and whisk really well, it should be smooth before adding to the dry ingredients. Combine the wet ingredients to the dry ingredients and stir until it is sticky and well incorporated. Use a spoon or rubber spatula to help press the mixture together.
  5. Spread the batter evenly with a rubber spatula into the lined pan and smooth out to the corners.
  6. Bake for 30-35 minutes until firm and a firm top and very golden brown. Mine took right around 35 minutes, watch closely. Important: Let sit 20 minutes, then slice them carefully with a very sharp knife while they are still mildly warm and in the pan. Leave them IN THE PAN to cool at least another 30 minutes, then drizzle the chocolate sauce (if using) over them. They will firm up considerably while cooling, so don't remove while warm or they will fall apart. After they have completely cooled, then remove them with the parchment paper. Wrap individually if desired. These must be stored in the fridge to retain their firmness, they will become too delicate at room temperature but are perfect texture to eat straight out of the fridge.
  7. To make the Peanut Butter Chocolate Drizzle, combine all ingredients in a coffee mug, microwave for 30 seconds, stir, microwave again for 20-30 seconds, being careful not to burn. Microwave a few more seconds if necessary. Stir until melted and smooth and drizzle with a spoon over the completely cooled bars. Let chocolate harden by room temperature or in the fridge. Store bars in the fridge.

Notes

*Gluten-free, oil-free, vegan, dairy-free

*Nutrition per bar (without chocolate chips): 283 calories/11g fat/40 carbs/7g protein (6 bars)

*With chocolate chips: 329 calories/14g fat/47 carbs/8g protein

7.6.4
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35 Comments

  1. My kids would love them!
  2. Since there is a double dog dare on the table, I have to try these. Have everything but the Koala cereal. Love granola bars these look great and like you won't eat something with all the artificial stuff. Very nice!
    • Hahaha! They are sooo yummy and more moist than Quaker, in my opinion, that I had to throw the double dog there in there, lol! There's another all natural chocolate crisp cereal out there called Bear River that's really good here too, it's not GF but delish. I actually made 2 batches of each cereal and prefer the Bear River. Enjoy! :)
      • I have to look for bear river, these sound too good to resist.
      • Oh here's the link...turns out they are gluten free too! :) http://mombrands.com/our-brands/bear-river-valley/choco-chomp/
  3. I need these in my life plain and simple :D Cheers Choc Chip Uru
  4. Brandi, yours look SO much better than the quaker variety!
    • Thank you Somer!! Honestly, I think they taste better too...much more moist and full of REAL flavor! :)
  5. Waw! Georgous, beautiful & tasty looking healthy bars! MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!
    • Thank you so much Sophie!! They are a super yummy and healthy bar!! I'm addicted to them, guilt free too! :)
  6. I love these! Triple yummy!!!
  7. TIffany Cockrell
    Omg!! These are so delicious!! Brandi you so rock!!!
    • I'm so glad you loved them girl, now save some for your hubby and son, lol! :)
  8. Love your blog! I can't wait to try your recipes!
    • Thank you so much Nicole!! I hope you do and let me know if you try them! :)
  9. definitely going to try this, thank you!
    • Thank you so much Jennifer! I hope you do and let me know if you like it! :)
  10. Anonymous
    Taste good but a crumbled mess :-(
    • Really?? That's odd, I'm so sorry to hear that! I've made them multiple times and never had them crumble. They are tender but should NOT be a crumbled mess. I'm curious, did you let the flaxseed mixture set up as well as letting them completely cool before slicing and then firm up in the fridge? Too often if you cut into a just baked good, it will fall apart, so it's very important to let them cool. I have noted to store in the fridge because they retain their shape best that way. I will make them again and see if there is something I can improve upon their hold, etc. It's been awhile since I've made them. I'm glad you enjoyed the taste of them at least.
    • Also, did you by chance sub any of the ingredients?
    • Ok, I made two batches tonight to compare...one with the recipe as written and one with a couple of ingredient additions and changed the cooking time. Please note the recipe instructions. While my first batch didn't "crumble", I knew they could be held together slightly better. I found the second batch to be so much better and a stronger bar, while they tasted exactly the same. I added tapioca because it is a starch that has wonderful binding qualities. They turned out fabulous. Thanks for the feedback!
  11. I just did them!!! And it was in danger not even to get the oven!!! They are great. I even managed to find out what tapioca starch is and find my my local bio shop :))) I did them with Goji berries and they taste so good that I can not believe they are not popped up with sugar and other they put into these kind of bars ;) Thank you for sharing your recepies ;))
    • brandi.doming@yahoo.com
      Thank you so much Marija!! I'm so happy you loved them so much and that you found the tapioca, since I use it in so many recipes, you will now have it for many more! ;) Thanks so much for your feedback, I really love hearing it :)
  12. dy-ing. DYING.
  13. I made these today. Didn't have choc chips so put in sunflower seeds and left off the chocolate topping glaze. The other change I made: heated the peanut butter and maple syrup until melty. They are awesome and they will become a staple in my kitchen. Exactly what I've been looking for in a granola bar. Thank you. All the photos are awesome too.
    • brandi.doming@yahoo.com
      Yay Anne, I'm so happy to hear you loved these so much! Thank you so much for the feedback and thank you for your sweet comment on my photos! :)
  14. I made these bars earlier this week and could not believe how delicious they are! One taste of the batter & they almost didn't make it into the oven! I did cook them, though, and they were everything that I'd hoped they would be! Delicious with or without the chocolate/peanut butter drizzle! Sadly, I only made one batch and now they're gone! Time to make more, I guess!
    • brandi.doming@yahoo.com
      Thank you so much Bridget for the wonderful feedback! I'm so happy to hear you loved them!! :)
  15. As a new vegan I was excited to find a way to enjoy some chocolate. I made double batches of these bars twice this week, and they are delicious! My first batch looked/tasted like brownies because my chocolate chips melted after I subbed hot brown sugar syrup with the maple syrup. (I know my brown sugar is not technically "vegan", but I already bought it previously.) I used Mom's Best Crispy Cocoa Rice Cereal. My calorie count was 335 each, same size as original recipe but with about half the chocolate drizzle. I doubled recipe but didn't double the drizzle, except for the peanut butter portion of drizzle -- I used 2 tsp instead of one. (Note that the brown sugar syrup did not increase the calorie content, rather, it slightly reduced it.) I also did not listen to the oatmeal suggestion or refrigerate them and they hold together very well except for a few crumbs here and there. I used old fashioned oatmeal instead but blended it slightly in blender. However, I did follow the recipe regarding when to cut/rest before eating, used tapioca starch and ground flax seed/warm water as a binder. Thanks so much for this recipe!
    • brandi.doming@yahoo.com
      So glad you loved them Beverly, thank you so much for the feedback!!
  16. Could you use potato starch instead of tapioca?
    • brandi.doming@yahoo.com
      Hi Kendra, I don't think they would hold as well, but you can try it. Perhaps arrowroot would work better. Not sure though since I've only tested with tapioca.

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