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These crunchy homemade granola bars are full of peanut buttery deliciousness with just a hint of cinnamon. They’re wholesome enough to have for breakfast yet sweet enough to have for dessert, and they make a great anytime, on-the-go snack. The recipe calls for smooth peanut butter, but feel free to use chunky if you prefer.
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Isa Chandra Moskowitz has been cooking up a vegan storm for the past two decades. She is the author of seven cookbooks, including Veganomicon and Appetite for Reduction. A Brooklyn native, she now lives in Omaha, Nebraska, where she spreads vegan cooking love and does feral cat rescue work.
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Comments (26)
If I wanted to add some nuts, seeds, dried fruit, or vegan chocolate chips would I need to alter or add more to any of the other ingredients? Thanks.
They are so delicious! Can they be frozen?
hmmmm… 1/2cup syrup to 1/2cup peanut butter. That seems like a lot of sweetener. Maybe I’d add raisins, currants
or ground flax seeds or walnuts/pecans/ peanuts…
SO easy and positively fantastic. My husband–who likes almost nothing–ate most of this first batch in one sitting. Didn’t have rice syrup, so I used date syrup in its place. Love, love, love!
Does peanut butter have to be oil free? What brand is recommended?
is there a way to find out the nutritional informaation.. such as calories, fat, cholesterol, sugar etc… for these recipes?
Love, love, love these. Highly recommend.
Easy to make and the granola is DELICIOUS (posting again because I forgot to give it 5 stars!!!)
Could I add dark chocolate chopped up in this recipe?
What can be used instead of the brown rice syrup?
Easy to make and the granola is DELICIOUS!
Very good. I’m not much of a granola person but this was excellent.
I was in the mood for something healthy, and remembered this website from a college course I took last year. Generally, some of the foods here are foreign to me, but when I came across this recipe I knew this was the one I wanted to try. My husband and I are both peanut butter lovers, so I knew it would be a win. The ingredients were easy around the house items, and I just doubled the maple syrup in substitution for the rice syrup. As suspected, my husband and I both loved this recipe and it’ll be a good recipe to use for both breakfast and snack.
This sounds delicious and I would like to make it tomorrow.
Would it tastes as good as it sounds if leave out the rice syrup entirely and just use the quarter cup of pure maple syrup?
Thank you for your healthy lifestyle which helps others like me make important changes.
These were good. I added some raisins to the first batch I made and am adding raisins and chocolate chips to the batch I am making now. I used agave instead of rice syrup.
Delicious recipe. Just enough batter to fit perfectly into my Wilton molded shape cookie pan . Gives them a crispy edge. Kid friendly shapes and bite size pieces
LOVE this recipe! I couldn’t find rice syrup so I used date syrup and it was great.
These were delicious! Sweet and chewy, will definitely make them again. I could not find rice syrup so just doubled the maple syrup.
Very tasty and simple. I try an flex-egg or change a part of the oats against floar for more keeping together. I will report.
Are these chewy or crunchy?
What can you use instead of brown rice syrup?
What can I substitute the rice syrup with ?
All maple syrup works fine.
Can I just use a little extra maple syrup instead of the rice syrup?
What can I substitute for the brown rice syrup?
Can I sub fruit or date syrup for some of the sugar in this recipe?