Vegan Peanut Butter Granola Bars
Chewy vegan granola bars with jumbo oats, peanut butter, and maple syrup, baked until golden. Optional dark chocolate drizzle adds richness. No eggs or dairy. Makes 14 bars with crispy rice cereal and roasted peanuts for texture.
Ingredients
- 4 tbsp vegan butter or coconut oil
- salt, pinch
- 2 ¾ cups jumbo oats
- ½ cups coconut sugar or brown sugar
- 8 tbsp maple syrup
- 6 tbsp peanut butter
- 2 tsp vanilla extract
- ⅛ cups rice krispies or brown rice crisped cerealbrown rice crisped cereal1:1vegancereal
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- ⅓ cups spelt or all-purpose flour
- 1 oz dry roasted peanuts
- 1 ½ oz dark chocolate chips(optional)
Instructions
- 1
Preheat oven to 350°F and line an 8 x 8 inch baking tray with greaseproof paper.
- 2
Melt vegan butter with salt in a large saucepan on medium heat.
- 3
Stir in oats until well coated.
- 4
Add coconut sugar, maple syrup, and peanut butter. Stir until melted and combined.
- 5
Remove from heat and stir in rice krispies, flour, and peanuts.
- 6
Transfer mixture to baking tray and press down firmly.
- 7
Bake for 15-20 minutes until top is golden brown.
- 8
Cool in tray for a few minutes before cutting into 14 bars.
- 9
If using chocolate, drizzle melted chocolate onto bars and refrigerate for 10 minutes to set.
Tips
Mixture will be sticky when pressed into tray; this is normal.
Cool bars in tray briefly before cutting for cleaner cuts.
Good to Know
Air tight container at room temperature.
Prepare through step 6 up to 1 day ahead. Bake when ready to serve.
Cut into 14 bars. Serve at room temperature or chilled.
Common Mistakes
Under-pressing mixture into tray results in crumbly bars; press firmly to compact.
Overbaking past 20 minutes creates dry bars; monitor carefully.
Adding chocolate before bars fully cool causes uneven coating; cool briefly first.
Substitutions
Dairy-Free Swaps
Vegan Options
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