These Peanut Butter Apple Granola Bars combine the simple comfort of apple and peanut butter into a chewy, wholesome snack. They’re packed with oats, raw buckwheat for crunch, soft dried apple pieces, warm cinnamon, and plenty of natural peanut butter. Soft and satisfying, they’re perfect for after school, a mid-afternoon pick-me-up, pre- or post-workout fuel, or a cozy snack with tea or coffee.
These bars are easier to make than they look. You don’t need to bake them beyond a quick toasting of the oats for deeper flavor. A simple sticky mixture made from Medjool dates, peanut butter, and a touch of honey (or maple syrup for a vegan version) binds the bars together. The result is a naturally sweet, chewy bar that tastes like a treat without excessive refined sugar.
Why make your own granola bars? Homemade bars let you control each ingredient and reduce added sugar compared with many commercial options. This recipe uses dates and honey (or maple syrup) as sweeteners and relies on whole ingredients for texture and flavor. Preparation is straightforward: toast the oats, process dates with some dried apple until sticky, warm peanut butter and honey briefly until pourable, then mix and press into a pan to chill. After 30 minutes in the fridge, slice into bars and enjoy.
These granola bars store very well: keep some in the refrigerator for immediate snacking and freeze the rest for longer storage. They also lend themselves to doubling the recipe if you want to prep snacks for several days ahead.
Peanut Butter Apple Granola Bars (GF + V)
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- Author: Emily Koch
- Yield: About 12 bars
- Category: Snack, Side
- Cuisine: Vegan, Gluten Free, Dairy Free
Description
These granola bars use simple, clean ingredients and avoid the high refined sugar content common in many store-bought bars. They’re easy to prepare and keep well in the refrigerator or freezer.
Ingredients
Units
Scale
- 1 1/2 cups certified gluten free rolled oats
- 1 cup pitted Medjool dates*
- 3/4 cups dried apples, divided (use soft dried fruit, not crunchy apple chips)
- 1/4 cup dry roasted peanuts, salted, roughly chopped
- 1/4 cup raw buckwheat (or substitute extra oats or nuts)
- 2 tablespoons hemp seeds (optional)
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg (optional)
- 3/4 cup natural unsalted peanut butter (ingredient list should be just peanuts)
- 1/4 cup honey (or maple syrup for a vegan option)
- 1 teaspoon pure vanilla extract (optional)
Instructions
- Preheat oven to 350°F (175°C). Spread the oats on a rimmed baking sheet and toast for about 10 minutes, stirring once halfway through. Watch closely so they don’t burn.
- Grease a 9×9 baking pan with a neutral oil and line it with parchment paper. Set aside.
- In a food processor, combine the dates and 1/4 cup of the dried apples. Process until the mixture comes together into a sticky ball or until only small bits remain. Remove and set aside.
- Roughly chop the remaining 1/2 cup of dried apples.
- In a large mixing bowl, add the toasted oats, chopped apples, peanuts, buckwheat, hemp seeds (if using), cinnamon, and nutmeg. Stir to combine, then add the processed dates. Use a firm spatula or clean hands to work the dates into the oat mixture until evenly distributed.
- In a small skillet over low heat, warm the peanut butter, honey (or maple syrup), and vanilla, stirring often for about 2–3 minutes, until the mixture becomes pourable.
- Pour the peanut butter mixture into the oat mixture. Stir thoroughly until everything is well combined.
- Transfer the mixture to the prepared baking dish. Cover with another piece of parchment and press the mixture firmly into the pan using a flat-bottomed object (a measuring cup or spatula works well) to compact it tightly.
- Chill the pan in the refrigerator for 30 minutes. Use the parchment to lift the chilled block from the pan and cut into bars or squares with a sharp knife to your preferred size.
- Store bars in an airtight container in the refrigerator for up to one week, or freeze them for longer storage. Thaw before eating.
Notes
*If your dates are not sticky, soak them in hot water for 10 minutes, then drain before processing.
Recipe adapted from a seedy buckwheat granola bar base.
