Granola bars are my afternoon snack go-to most days.  I get a little carb from the grain (usually oats), a little protein and fat from the nut butter and a little sweetness from dried fruit or chocolate.


It’s often just what I need to carry me through until dinner.  While I definitely have my favorite store-bought brands (Luna, Clif and Odwalla are some of my favorites), I’ve been making my own lately.  I’ll throw together a batch on Sunday to have for the week and I love that I don’t have to think about it again until the next Sunday.


It’s also nice knowing exactly what I put in there and being able to control the different flavors and tastes to my liking.  I especially love these because they’re ‘no-bake’ – which means after a quick combination of ingredients, I just pop them in a pan lined with parchment paper and let them do their thing.


A time AND a money saver – it really doesn’t get much easier than that!

{no-bake double chocolate peanut butter granola bars}

makes: 8-10 bars depending on how big you cut them


  • 2 cup oats (I used quick-cooking but old fashioned would work well too)
  • 2/3 cup honey 
  • 1 cup natural dark chocolate peanut butter (I used smooth but crunchy would be great as well!) 
  • 1/2 cup cup semi-sweet chocolate chips (or dark chocolate or white chocolate – whatever you like!) 
  • 1/2 cup roasted peanuts


  1. add all ingredients into a bowl, mix together well 
  2. line a loaf pan with parchment paper (or a brownie or a cake pan if you want thinner bars) and press dough evenly into pan then place in the fridge for about an hour or two.
  3. after storing in the fridge, slice into squares.
  4. store in the fridge and take with you as needed for a perfect on-the-go snack!
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    • I used some that I bought at Earth Fare (which is a natural food store in the area) – they make it fresh from ground peanuts and dark cocoa… but you could always use nutella or even make your own!

    • Definitely make these! Though they do melt (not super quickly or anything, but just after a while) so make sure they’re refrigerated (or maybe even frozen?) beforehand depending on how long they’ll sit in a bag in the sun 🙂

    • Oh I love that idea!! That might need to be my next variation! And totally – nothing like summer in Austin to get you on the ‘no-bake’ bandwagon!

  1. I started to make these this summer when it was too hot to bake. Now I have to make a single or double batch every 7-10 days. I scoop them with my small cookie scoop. Have made them with regular peanut butter, raisins, dried cherries, chopped toasted almonds, ground flax seed. Sometimes I add cocoa to them if I don’t have the chocolate peanut butter. They have all been great.

    • I’m so glad to hear it! I’m hard pressed to go a week without making a batch of them – they’re just the perfect snack! I definitely need to get more creative with my add-ins…some of yours sound so good!

    • I used a small loaf pan (10″ x 5″) lined with parchment paper (as shown in the pictures) but you could use an 8″ x 8″ pan and make them thinner. Really all you need is something to mold them so whatever you have on hand would work, it would just mean it adjusts the calories.

      I purposely made them thicker and cut them on the bigger side because I required a larger afternoon snack at the time since I wasn’t getting back from school until well into the evening. The way I have them here serves up about 380 calories per bar but I would recommend cutting these in half or laying them out slightly thinner than shown here for a regular everyday afternoon snack.

      hope that helps!

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