Peanut Butter and Honey Granola Bars

These granola bars are on the soft (versus crunchy) side. If you want, after cutting them you can put them back in the oven at 300°F for 10 more minutes to make them a little firmer.

  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Yield: Makes 12 to 16 bars


  • 1 egg white
  • 1/2 cup honey
  • 1/2 cup creamy peanut butter (can use chunky if you want, will result in a more crumbly bar)
  • 1/4 teaspoon cinnamon
  • 3 cups Old Fashioned oatmeal oats (do not use instant or steel cut)
  • 1/2 cup (1 stick) butter, melted
  • 1/2 cup golden raisins


1 Line a 9x13 baking pan with parchment paper, so that the parchment paper extends over the edges of the pan. Set rack in the oven to the middle position. Preheat oven to 350°F.

2 Take 1/2 cup of the oatmeal oats and pulse them in a food processor until finely ground. Place these ground oats with the remaining oatmeal, and the cinnamon in a bowl and stir until combined. (You can skip this step if you don't have a food processor. Just proceed with the recipe with the full amount of oats.)

3 Either with a stand mixer or by hand with a whisk, beat the egg white until frothy. Beat in the honey. Beat in the peanut butter. Add the oat cinnamon mixture. Pour the melted butter over everything and stir until well combined. Stir in the raisins.

4 Spread the mixture over the bottom of the parchment paper-lined baking dish in an even layer.

5 Place in oven and bake for 25 minutes, until nicely browned on top. Remove from oven and let cool for 5 minutes. Use a sharp knife to cut into 12-16 bars. Return to the oven, lower the heat to 300°F and bake for 15 more minutes. Remove from the oven to cool.

Let cool completely before eating. Cooling is important for the bars to set, otherwise, they may be a bit too crumbly.

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  • jjmcgaffey

    I’ve seen one granola bar recipe (on KAF?) that said if you use sugar it will be crunchy and if you use corn syrup it will be chewy. I didn’t actually make those, so can’t say for sure it works, but it makes sense. And it looks like honey/agave/other liquids are in the middle.

  • Nygil Murrell

    I really liked these bars but I was wondering if somebody could suggest a way to make them a tad bit moister? I like how chewy they are, but I wasn’t sure if adding more butter, or including the egg yolk as well would make them less dry (I’m hoping to get my 3 year-old to eat them :-) Thanks so much!

    • Elise

      Hi Nygil, I think perhaps adding sugar to them would make them chewier. Sugar does that with cookies.

  • Andrea C

    hi. these are in the oven as we speak (they smell amazing!), but I’m wondering what’s the best way to store them? just on in airtight container? how long do they keep? thanks!

    • Elise

      Hi Andrea, that’s the amount of water that works for me when I make this recipe. If you want to make it with less, sounds like a good experiment! Please let us know how it works out for you.

  • Matthew Sarro

    Hey! I love the recipe – I’m thinking about making these for the holidays – how well do they keep? They’ll probably be going into gift baskets to be given Christmas day.

    Good question. I left them out on a plate for several days and they were fine. So perhaps they would be like cookies, if you packed them in an airtight container, like a cookie box, they would be fine for giving as gifts. ~Elise

  • Kelly Jo

    This recipe looks so good, I’m running home to make them right after work. I am wondering what happens if you were to use quick cook or steel cut, both of which I have at home.

    Steel cut takes almost 10 times as long to cook as Old Fashioned for regular oatmeal, so it wouldn’t work in this recipe. I think instant oatmeal would end up as mush in this recipe. As for quick oats? probably would work. ~Elise

  • Terri

    Thanks for the bar recipe, we will try them on a road trip.

    RE: vegan subs, coconut oil and maple syrup are great trade outs for honey and butter. Chopped dates sweeten it up and give it some “goo” too, without getting too sweet.

    Thanks for the base recipe!

  • Mary

    A trick with granola bars is to make a little batter wIth flour and water. Usually 1/2 cup flour and 1/2 cup water added to the wet ingredients will do. May need to adjust, it’s been awhile since I made granola bars. Using egg white, you may not need additional water,just the flour.

  • Sara

    I’m allergic to peanuts. Do you think these would work with cashew or other nut butters? Since I don’t eat it, I’m not entirely sure of the consistency of peanut butter. Can anyone who has experience with both peanut and other nut butters weigh in?

  • Lindsey

    Not that I have any problem with butter, as Julia Child said “if you’re afraid of butter, use cream!” but I am going to try baking these with a bit less butter and some mashed banana and extra egg. The hubby will cringe if I add nuts – but craisins should go over well! Thanks for keeping my kitchen interesting Elise.

  • Melissa

    I forgot to add the butter – left it melted in the microwave! However, the bars still turned out pretty darn good – a chewy consistency. If anyone out there is avoiding butter for cholesterol reasons or something, this recipe will work without it. But I’m going to have to try it with now!

  • Carol

    I just made a vegan version of these by substituting Earth Balance for butter and 1 tbs ground flax seed + 3 tbs water for the egg white. Also, I added some obnoxiously dark and delicious chocolate instead of raisins. This recipe is FABULOUS! I can’t wait to share it with co-workers in the morning!

  • Bake mum

    Just made this and it was really yummy! Never really like the store bought granola bars as they are always too sweet but this was just right. Healthy as well!. Added cranberries instead of raisins and baked them in an 8 x 8 in tin as wanted a thicker bar. Came out just nice, had to baked an extra 10 minutes during the first part of the baking. Will definitely make them again and will add nuts to it. Thanks for a great and so easy to make recipe Elise! Love your website!

  • Tracy

    This recipe really hit the spot for me today.

  • Arhelia

    Hi I just made this and made a few adjustments I processed about 3/4 cup of the oatmeal and I didn’t have a full cup of honey so I used a 1/4 cup honey 1/4 cup Agave syrup. I also added vanilla and almond extract. Also I skipped the butter altogether. Came out really firm and yummy I’ve had three already :) Thank you for the great recipe.

  • Danabee

    Ohmigosh! I am a peanut butter addict. These are amazing! Made them both pre- and post-recipe change. Killer either way. Most recently added peanut butter chips and a spoonful of cocoa nibs. I could live on these. Crumble, shmumble, that’s what ice cream is for. Or oatmeal. Or yogurt. Thank you!

  • Rebecca

    I made a batch of these a couple weeks ago before heading on a week long wilderness backpacking trip. My boyfriend loved the taste, said the texture/crunchiness was ‘spot on’, and we have plans to make many more. Delicious! By the last day some of the bars had become simply granola, so I’m going to try a few variations to hopefully make them hold up a little better in my backpack. Thanks for the recipe!

  • PK

    My sister & I both made these & I must say I was disappointed at how they crumbly they are. The first time around my sister did not use a food processor so I thought that was the problem, but I did & they turned out the same. I can’t send them to school with kids as they fall apart. More like a cereal than a bar, but taste pretty good.

  • sam

    Tried the recipe twice. Must say that I had better results the second time. I altered the basic recipe as follows.

    Pulverize 1 C Oats (instead of the 1/2 C)

    1 Cup Peanut Butter (instead of 1/2 C)

    Decrease Butter to 2 Tbsp. (Perhaps omit all together will also work)

    Press the Bars into the pan!

    The first batch I made essentially became 50% granola, and 50% cookie size “bars”

    The results of these small changes yield a lovely bar which has just enough peanut butter flavor to be interesting and a lovely crunch without falling apart.

  • Jeannie

    In reference to the person who wanted to sub syrup for the honey because she’s diabetic, I would suggest Brown Rice Syrup which is the consistency of honey, but doesn’t affect the blood sugar levels. I use it for my husband all the time. I find it in Health food stores like Whole Foods.

  • Mike B

    I tried this recipe today and liked it very much. I do prefer somewhat crunchier as opposed to the chewy so I baked them a half hour longer after removing them from the parchment and placing them on a metal non-stick rack. This helped firm them up more but were still a bit chewy and were fine for my taste. However, I would prefer a recipe with less fat (butter) so any ideas on substitution, partial or full would be great.

    Mike B

  • Lex

    Yummy! I’ve made this twice in a week and a half: first with crunchy peanut and according to the first directions, the second time with creamy almond butter, a whole egg, and the second directions (although not grinding the oats). They both turned out delicious and stayed together very well (I didn’t add rasins to any of them). I just wrapped them in individual portions for breakfast and snacks and they’ve stayed good for a week or so at room temperature. These are super quick and call for ingredients I already have, perfect for a college student!


  • micro

    I’ve made these twice. The first time I followed the recipe and had a very crumbly outcome. The second time I made them, I added extra peanut butter. I didn’t measure the extra, I just added a good sized dollop and that seemed to help them stay together better. Both ways taste great, but the second way the peanut butter flavor stands out a little more.

  • Chuck

    Add some flax seed and it immediately adds flavor and nutrition. Thanks for sharing.

  • lilikoimoon

    Hi Elise,
    Wanted to let you know that I have made these bars twice (because they are THAT good) since you first posted the recipe. Really think that the changes you made make a difference. I was surprised when I logged on today, though…one of those, “wait a minute, the recipe was different 3 days ago” :) The bars with the (minor) changes came out fabulous! They held up well and did not fall apart. We are going backpacking this weekend and I am confident that everyone else is going to be jealous. Thank you for this awesome recipe!

  • LJW

    @ Leah & Elise:

    King Arthur Flour has a granola bar mix with which they include instructions on how to make them both chewy or crunchy. I have not bought one yet, but that’s what the catalog description says. I’m not sure what they include past the nuts/fruits/oats. Maybe the flour too? So perhaps it’s about the sugars and/or oil content. It has been my understanding that molasses (or dark brown sugar?) makes gingersnaps snappy, so why not granola bars too?

  • Leah

    I’ve made similar PB Granola bars, but never had a real good crunchy one that holds together. While this version is not meant to be crunchy, I wonder if you have or have ever heard of a recipe for a crunchy granola bar?

    Great question, I have not, but would welcome ideas. ~Elise

  • Rachel

    Thank you so much for posting this recipe. I cannot have sugar and have been looking for a recipe that did not call for Brown sugar. I made them last week and turned out great! I added nut and love them with nuts.

  • Elise

    Hi Everyone!

    Thank you so much for your feedback on this recipe. I made a couple more batches again today, with a few changes just to see if the bars could be made a bit less crumbly. I’ve made the adjustments to the recipe. In a word, for less crumbly bars,

    1. Use creamy peanut butter. Crunchy will result in a more crumbly bar.

    2. Take about 1/2 a cup of the oatmeal oats and pulverize them in a food processor to form an oatmeal flour of sorts. Add this to the oatmeal oats.

    3. Increase the cooking time, but drop the temp the last 15 minutes (I suggest cutting the bars after the first 25 minutes and then returning the bars to the oven for the final 15.)

    4. Finally, let the bars cool completely! They will firm up a bit as they set.

    Hope this helps!

    p.s. You can use an extra egg white if you want, but I don’t think it’s necessary if you follow these other steps.

  • Keri-Lyn Scheller

    Thanks for the recipe..I added a drop of coconut extract,yummy!

  • Mike

    People! It’s just a snack! Stop obsessing as tho it’s a 3-star restaurant entree!

    Hah! But I agree with them. The bar is rather crumbly. I would like it to be less crumbly. Tastes great though. ~Elise

  • Kristy B

    Just made these but they are not holding together….. Any ideas what some of us are doing wrong??? I sooo want these to turn out right!

  • Don Ugent

    Just finished making these granola bars, I was concerned about whether the ingredients would stick together as a bar or be too loose and just fall apart. Mine came out about in between, a little to the “just granola” state. I even baked them an extra ten minutes at 300 degrees as suggested. I did use one whole egg instead of one egg white. They taste very good but it’s a real problem in that they don’t hold together well enough. Any suggestions for improving in this area will be appreciated.

  • Danielle

    I made these and they were great! Also didn’t quite stay together (some bars held together better than others), but I think another egg white would help.

    Used creamy PB, dark chocolate chunks and pumpkin seeds. Will definitely use this recipe as a base to try different items in my granola bars! And, really beats the store bought ones! (much cheaper too!) Also, I used quick oats

  • Sanjeeta kk

    Scrumptious and healthy treat!

  • Julie Gibson

    I just made these and like the other commenters, they didn’t really hold together but they tasted great. They reminded me of the cookies we called ‘Boiled Cookies’ but are also called “Missouri Cookies” and “No Bake Cookies”. It’s a candy/cookie made out of peanut butter, cocoa, butter and oats that you boil and then drop and cool.

  • Nicole Marie

    I watch your site daily and it inspires me to cook, unfortunately I don’t have much talent in the kitchen (unlike my boyfriend) or time to cook but when I saw these today I said “I’m gonna make ’em!”

    I only had creamy PB and my boyfriend doesn’t like raisins, so I added a trail mix we had. It has dried diced apples, white chocolate and PB chips, cranberries, and candied pecans! I also drizzled some left over honey on top before popping it into the oven! It came out a little crumblier but still yummy!

  • KC

    Love it! I added an extra egg white as per earlier comments – maybe made it too dense but they are certainly sticking together. I also added some brown sugar bc I don’t have raisins and I did a mixture of creamy jiff and crunchy organic bc organic peanut butter is a little loose. This is a great easy recipe to use as a base to customize over time.

  • Rhonda

    I just made these and could not wait for them to cool, I had to sneak a piece! I followed the recipe except I used creamy peanut butter and I did not add the raisins (not a fan of those). Oh my…..these are so good. The peanut butter and honey combo is heavenly and my whole kitchen now has a wonderful smell. Thank you, Elise for another great recipe.

  • Simon

    I just made these, they taste quite nice but unfortuantly, they are not holding together at all.

  • Kayo

    Since I only had smooth peanut butter, I compensated with some slivered almonds. I also used rum-soaked dark raisins and added dark chocolate chips and shredded coconut. The granola still held together and tasted great! Thanks for the wonderful recipe!

  • Kay

    I make a similar recipe to this and had some difficulty getting it to be firm enough to cut bars. So, I ended up making Granola!! It’s very good and I add dried fruit – whatever kind I happen to have on hand. Do you have a secret to getting it to “pack down”?

  • Nash

    Look great. Taste Awful.. Must be a personal preference. Does not get my vote.

  • Kimberly

    I added sunflower seeds, dried cranberries, dates, and figs, and it tasted WONDERFUL. However, I didn’t get bars from this recipe, I got crumbles. I think I’ll try a little more honey next time and/or one more egg white…?

  • Michelle

    These sound really good. I have an elderly relative who doesn’t always want to eat a regular meal. I think a couple of these and a glass of milk would be a good substitue meal for those times when she doesn’t want to eat a lot

  • Tina

    I had always thought store bought granola bars were pretty good…until I made these! I was really surprised as to how delicious they turned out to be. I don’t like raisins, so I substituted milk chocolate chips with no problem. I like how they’re not even really ‘chewy’, more of a soft, crumbly texture. I will probably be making these all the time, as I snack on granola bars daily. I don’t think I’ll ever buy a box from the store again!

  • krok

    For the individual that asked about subbing out butter try virgin coconut oil. It’s solid at room temperature and can be used in place of shortening, butter, and cooking oil. It’s a lot healthier than butter, shortening or margarine and the extra virgin kind has a slight coconut taste which many who use it love. I’ve got a big 5 gallon tub of organic virgin coconut oil that I use for just about everything. You can get it from health food stores. I’ve heard of people using it in place of butter in frostings too with great results, but I still use butter for that myself. :)

  • Christine

    For Renee – I have used coconut oil instead of butter in baking before with good results, banana bread, blueberry muffins, cobbler toppings. You don’t get the buttery flavor of course but it’s good in a different way.

  • Tempy

    TO Carly: Air-tight containers are great for making sure the bars last longer and to keep pests (bugs, neighbors, children) that find home cooking addictive away from the precious bars. Glass air-tight containers are great, plastics wont hurt as long as you keep them in a dry place and not one that gets too hot. I usually put my bars inside a glass air-tight jar and sit it in the middle of the common room (nicest place in the house) for people to enjoy. They last about . . . 6 days between being eaten. Have no idea how long it takes them to get old tho, because they don’t last that long around here!

  • happybaker

    For the person who wanted to make it vegan: you can use earth balance. It’s a butter sustitute (it’s vegan). Or even oil or apple sauce.

  • Christina

    Yum! I too~eat spoonfuls of peanut butter and honey regularly:) Thanks for this recipe! (p.s. for a butter substitute try applesauce, I always use that in place of it when making lowfat muffins…smart balance is an option too).

  • Rusty Wright

    Regarding Kelly Jo’s question about using steel cut oats; what *might* work for steel cut oats is to soak them overnight first. If I were trying it I’d soak them in either water or milk.

  • Emily

    I added chocolate chips, spread over for the last 5 min of baking and then spread the melted chocolate. Great recipe!

  • Debra

    Can I use the entire egg instead of the white only?
    I love that this recipe has no flour/sugar!

    You can try it that way. Let us know how it turns out! ~Elise

  • Midwestern Mary

    I changed the recipe, omitting cinnamon, using creamy peanut butter, subbing dried cranberries for golden raisins, and adding 1/2 cup chopped pecans. They’re delicious, but extremely crumbly, and I thought, that’s what I get for messing with the original. However, when I read that Audrey followed the recipe exactly, and hers were crumbly, I felt better! And I agree, one more egg white might just help, and maybe cutting back to 1/3 cup of chopped nuts. I’ll definitely keep trying, and I’d never even thought about making granola bars before. Thanks, Elise!

  • Susie

    Hey – I saw someone post about using light olive oil for the butter – is that same amts? Also, is there anything else you can use for the butter that would be lower fat, but still taste great? I don’t want to use margarine.

  • Angel

    These look great…I am going to try this recipe this weekend as is, but was just wondering if you or anyone else out there could suggest an egg substitute. One of my children has an egg allergy so I would really like to figure out how to do this without the egg so he can enjoy too. Thanks!

  • Caroleellen

    These sound good. Just a note…you can use light olive oil without the taste of olive for the butter. Also if 1 tablespoon of soy flour and 1 tablespoon of brown rice flour are added you will have a complete protein and high B vitamins. They do not add texture difference or discernible flavor in those quantities. I started doing this when my daughter-in-law had hypoglycemia then gestational diabetes with great results. I also add them to my homemade granola
    and bread recipes.

  • Katie | Healthnut Foodie

    Our favorite are Dark Chocolate Cherry Granola Bars! Here’s the link…

    @Maureen– I use organic peanut butter in all of my recipes. Peanuts are one of the heaviest sprayed crops, so even the “natural” pb’s are loaded with pesticides. I’ve never had a problem with the creamy variety. Just make sure that you fully incorporate the oil before proceeding!

    @Laura – You could easily substitute virgin coconut oil for the butter. I do this all the time with granola-type recipes.

    Hope that helps!

  • Audrey

    These taste wonderful. Not sure what I did wrong as I followed the instructions exactly and I am an experienced baker, but they crumbled quite a bit. So instead of bars, we’re eating it as granola crumbles. Still fantastic!

    Yes, they’re pretty crumbly. Hmm, maybe if I added another egg white? ~Elise

  • Carly

    Elise I’m so excited to try these! I’m a recent mommy of twins and it’s so difficult to get everyone fed in the morning (mostly it comes down to me skipping the most important meal of the day) I’ve been looking for easy recipes to sort of mass produce for an easy go to snack. Do you think these would freeze well? If not, how long do you think they could last after baking up a batch?
    Thanks for all your wonderful-ness!

    Hi Carly, no idea about freezing. The last batch of bars I made sat out in a bowl on the counter for 4 days with no ill effects. Of course, it’s pretty dry here. If you were someplace humid, I think you would have to keep them in an airtight container. ~Elise

  • JustHeather

    The recipe sounds amazing and the picture of them even more so. I’m definitely going to try this. I need a quick on the go breakfast. Later on, I think I’ll try adding some craisins and cashews and maybe even chocolate. :O)

  • LJW

    @ Wayne: I believe the blue agave nectar has less impact on the glycemic index and may be suitable for you depending on your diabetes type. Always consult your doctor though.

    As for my granola bar recipes, I have a host of them I worked on last fall. I will post to you one of the most addictive of my granola bars thus far. It can also be seen on my blog.

    LJ’s Mexican cocoa style Granola bars

    2 c old fashioned rolled oats
    1/2 c whole wheat flour
    2 tbs cocoa powder
    2 tsp saigon cinnamon
    1/8 tsp cayenne
    1/2 tsp salt (3/4 if not using salted nuts)

    1/2 c oil (olive or other but not extra virgin)
    1 egg lightly beaten
    3/4 c honey
    1/2 c dark brown sugar

    2/3 toasted chopped walnuts
    2 tbs toasted quinoa
    2 tbs toasted flax seed
    1/3 c toasted sunflower kernels

    1 tbs vanilla extract
    3/4 c 60% dark chocolate chips some chopped some not(if ghiradelli)

    Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9×13 inch baking pan. Or use parchment paper – my preference.

    Brief explanation. Toast nuts/seeds. Toast oats separately. Stir often til just smelling them.

    Cool, put in bowl, mix other items in. Press into pan, bake 30-35 minutes. Should smell sweetly chocolatey, not bitter. You can’t tell by color very much when it’s done, maybe by texture. Cut while warm.

    Yes, there is DB sugar and a lot of honey. I likes em sweet.

    Yum, thanks! ~Elise

  • Susan

    Granola bars are a great, healthy grab and go breakfast or a filling snack. I’ve been using Deb Perlman’s granola bar recipe often and it’s very good. I’ve often wondered if I could simplify it and here you are, with this simpler version. I think I’d try using a 8×8 pan and baking 35-45 minutes to make a thicker bar. I like the idea of using the egg white as a binder like they do in macaroons. Can’t wait to try this.

  • Teresa

    These look great. I’ll definitely have to try them soon. Thanks for posting this recipe.

    I love the PB and honey flavor combination. Lately I’ve been getting my fix by adding a tablespoon of peanut butter and a teaspoon of honey to my bowl of steel cut oats for breakfast. Some days I stir in some dried cranberries too. This looks much more portable; good to have on hand for days when you’re in a hurry in the morning.

  • Wayne

    Instead of the honey or jam…do you think sugar free syrup would work? I’m a diabetic and trying to cut out excess sugar whenever possible.

    You could try it. I don’t have much experience cooking with sugar substitutes. ~Elise

  • rachel

    do you think it would work if I used raspberry jam instead of honey? I am one of probably a handful of humans on the Planet who dislikes the taste of honey, but I looove me some pb&j…

    Sure, jam would work. ~Elise

  • Pattypro

    I have 3 or 4 recipes I use for granola bars, the current favorite uses sweetened condensed milk for the binder. (All have pb!) A little trick I’ve learned; if the recipe says it will make 12 bars, I use my muffin tin and adjust the baking time. Once cool, I wrap each one separately and stick them all in a food storage bag or container. They freeze well and it’s easy to grab one to go.

  • Tempy

    I have made them before, in a similar fashion. But I really like to add bits of cashews or dried cranberries to my bars. They are soooo good with the cranberries!

  • Jennifer

    These look delicious! I can’t wait to make them.

    @Maureen: Both Jif and Peter Pan peanut butter are made with sugar, not high fructose corn syrup.

  • Joanne

    Peanut butter with honey is definitely one of my guilty pleasure flavor combinations…I could eat PB+H sandwiches ad infinitum. These sound amazing! Recently, I made a tropical flavored granola bar with dried pineapple and crystallized ginger as mix-ins! So good.

  • Kleng

    I very much enjoy your site and prepare your recipes, with great success. I feel frustrated and am perplexed with a lot of people who comment about “substitutions”. I’m aware of the dietary requirements of others, but come on. Give the posted recipe a go, then substitute if you have to. Or the ones who suggest a different recipe over your own. I just don’t get it. Made these bars just now, and they’re great! Just as how your recipe describes.

    Hi Kleng, in my view recipes are just guidelines, and what I’m trying to do here is to inspire people to get in the kitchen and cook! I’m especially grateful to people who make a substitution and then comment about how it worked. As for answering questions about how a substitution might work, that’s another thing, as the assumption is that I have tried a recipe with a bunch of substitutions, and almost always I have not. My recommendation to people is to just go ahead and try the recipe as written, or with a substitution as an experiment. But know that if your substitution doesn’t turn out, it doesn’t mean the recipe doesn’t work, only that your substitution in the recipe doesn’t work. As for suggesting alternative recipes, in this case I asked for them in the head notes. I love learning about different ways to make something. ~Elise

  • Savorique

    These are very healthy bars for breakfast and as a mid day snack! What’s great with your recipe is that it is versatile, one can change some ingredients for a little customization. I would put some chocolate chunks in it instead of raisins.

  • Amy

    Do you think this would work with soy butter? I would love to make granola bars for my daughter who can’t have nuts due to a food allergy.

    No idea. ~Elise

  • Lucy

    I have been making a version of these for long hiking trips but it involves very carefully not over boiling honey and brown sugar. Your version looks like it will hold together better!
    I’ll subsitute in cranberries, creamy peanut butter, a bit of chopped almonds for the peanut butter chunks and drizzle the top with dark chocolate.
    Thank you for the delicious recipe!

  • jonathan

    If you’ve never had Peanut Butter & Bacon on toast, you’re missing out on a real taste treat. That said, I see no reason why adding some chopped crispy bacon to these would be wrong. (You did say you were eating these for breakfast, after all ;^)

    Jonathan, is there anything you won’t add bacon to? ;-) ~Elise

    • karen marie

      Are you from New York? You are the first person I have “met” who also loves PB&B on toast. One of the world’s best taste combinations!

  • Rusty Wright

    These sound delicious. Instead of raisins I’d use chocolate chips. I’d also be interested in working a banana into the recipe.

  • Jennifer Jo

    I make a granola bar so loaded that one bar is a meal in itself. It’s pg and honey based, too, but with other additions, like sesame seeds and whole wheat and nuts and chocolate chips and coconut, yum.

    But this recipe looks much more straightforward. I like the glossy sheen on the bars (from the egg white?). I want to give them a go.

  • Christi

    I looove making my own granola bars, and I’ve been looking for a new recipe as I’m getting a bit tired of my usual stand-by. I’d make these in a heartbeat except for the 1 stick of butter- any ideas to make this healthier?

    In my book butter is good for you, so you’re on your own for that one. ~Elise

  • Gourmet Triathlete

    These look lovely but I only have creamy peanut butter on hand. Another texture-related question–will the creamy be too soft? Or maybe just too boring?

    For a “granola” bar I think you want something with a little texture, but you could easily use the creamy peanut butter if you want. Update: I’ve decided that these bars work better with creamy peanut butter, makes them less crumbly, so I’ve updated the ingredients. ~Elise

  • Maureen

    This brings up a question I’ve had for a long time. Is there a difference baking with natural peanut butter versus your typical high-fructose corn syrup-filled brand? They have such different consistencies that I’m often wary of using the natural peanut butter.

  • Renee

    What do u think would be a good sub for the butter??? Any thoughts?? We try to stay vegan as much as possible! Thanks!

    Your guess is as good as mine. I don’t sub out butter in recipes if I can avoid it. ~Elise

    • laurie wolf

      try a mild oil, like canola

    • Andrea C

      you might try coconut oil, too.

  • Sarah

    These sound great. I’ve got a recipe that calls for 1/2c honey + 1/2c b. sugar which makes a bar a bit too rich for my taste, so I’m going to try these out and see how the husband likes them. Are they chewy or crunchy or in-between?

    More chewy than crunchy. Actually, not crunchy at all, but somewhat soft and a bit crumbly. ~Elise

  • Midwestern Mary

    Wow, these look great! I might sub dried cranberries for the raisins, and skip the cinnamon, just because that’s my personal preference. I would want to add some chopped nuts (walnuts or pecans), too. Elise, do you think the ‘batter’ would hold up with nuts?

    Sure, you could easily add chopped nuts. Roasted salted peanuts, almonds, walnuts, pecans, pistachios, I think they would all taste good. The only thing is that the nuts will make the bars more crumbly. ~Elise