Chewy Peanut Butter Honey Granola Bars with Seeds

Quick Recipe Version (TL;DR)

• Yield: 16 bars
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 30 minutes (includes chilling)

Quick Ingredients

• 2 1/2 cups (250 g) old-fashioned rolled oats
• 1 cup (130 g) mixed seeds (sunflower, pumpkin), plus 2 tbsp for topping
• 3 tbsp ground flaxseed
• 2 tbsp chia seeds
• 3/4 cup (190 g) creamy peanut butter
• 1/2 cup (170 g) honey
• 2 tbsp (28 g) unsalted butter or coconut oil
• 1 tsp ground cinnamon
• 1/4–1/2 tsp fine sea salt
• 1 cup (about 150 g) mixed chopped dried fruit (apricots, cranberries, raisins)
• 1 1/2 tsp vanilla extract

Do This

• 1. Line an 8-inch (20 cm) square pan with parchment, leaving overhang on two sides.
• 2. Toast oats and seeds on a baking sheet at 325°F (165°C) for 10–12 minutes, stirring once, until lightly golden; transfer to a large bowl and stir in flax, chia, cinnamon, and salt.
• 3. In a small saucepan, gently heat peanut butter, honey, and butter/oil over low heat, stirring until smooth and just starting to bubble; remove from heat and stir in vanilla.
• 4. Pour warm peanut mixture over the oat mixture and stir very well until everything is evenly coated; fold in dried fruit.
• 5. Scrape mixture into the lined pan and press it down firmly and evenly, using the back of a measuring cup; sprinkle extra seeds on top and press them in.
• 6. Let cool to room temperature, then chill in the refrigerator for at least 2 hours, or until very firm.
• 7. Lift slab out with parchment, cut into 16 bars, and store in an airtight container at room temperature or in the fridge.

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Why You’ll Love This Recipe

• Chewy, sturdy bars that hold together beautifully and travel well in lunch boxes, backpacks, or glove compartments.
• Balanced sweetness from honey and dried fruit, with a rich peanut-butter flavor and lots of crunchy seeds.
• No tricky techniques: just toast, stir, press, and chill—perfect for beginner and experienced home cooks alike.
• Endlessly customizable with your favorite seeds, dried fruits, and mix-ins, plus easy to make ahead.

Grocery List

• Produce: None required (all shelf-stable ingredients).
• Dairy: Unsalted butter (or use coconut oil for a dairy-free version).
• Pantry: Old-fashioned rolled oats, creamy peanut butter, honey, sunflower seeds, pumpkin seeds, ground flaxseed, chia seeds, ground cinnamon, fine sea salt, vanilla extract, dried apricots, dried cranberries or raisins, optional mini chocolate chips or extra seeds for topping.

Full Ingredients

Dry Ingredients

• 2 1/2 cups (250 g) old-fashioned rolled oats (do not use instant oats)
• 1/2 cup (70 g) roasted, unsalted sunflower seeds
• 1/2 cup (60 g) pumpkin seeds (pepitas), raw or roasted, unsalted
• 3 tbsp (30 g) ground flaxseed (flaxseed meal)
• 2 tbsp (20 g) chia seeds
• 1 tsp ground cinnamon
• 1/4–1/2 tsp fine sea salt (use 1/4 tsp if your peanut butter is salted; 1/2 tsp if it is unsalted)

Wet Ingredients (Binder)

• 3/4 cup (190 g) natural creamy peanut butter, well-stirred
• 1/2 cup (170 g) honey
• 2 tbsp (28 g) unsalted butter or coconut oil
• 1 1/2 tsp pure vanilla extract

Dried Fruit and Mix-Ins

• 1/2 cup (80 g) chopped dried apricots
• 1/2 cup (70 g) dried cranberries or raisins
• 2 tbsp (15 g) extra mixed seeds (sunflower or pumpkin) for sprinkling on top (optional but pretty)
• 2–3 tbsp (20–30 g) mini chocolate chips, pressed into the top after cooling (optional)

Step-by-Step Instructions

Step 1: Prepare the pan and preheat the oven

Line an 8-inch (20 cm) square baking pan with parchment paper. Cut the parchment long enough that it hangs over two opposite sides of the pan to create a sling—this will make it easy to lift the bars out later. Lightly grease the exposed sides of the pan if they are not covered by parchment.

Preheat your oven to 325°F (165°C). Position a rack in the center of the oven. While the oven heats, gather your ingredients and chop the dried apricots into small, raisin-sized pieces so they distribute evenly through the bars.

Step 2: Toast the oats and seeds

Spread the rolled oats, sunflower seeds, and pumpkin seeds in an even layer on a large rimmed baking sheet. Place the baking sheet in the preheated oven and toast for 10–12 minutes, stirring once halfway through, until the oats are just lightly golden and the seeds smell nutty and fragrant. They should not darken too much.

Remove the baking sheet from the oven and let the mixture cool for about 5 minutes. Transfer the warm oats and seeds to a large mixing bowl. Add the ground flaxseed, chia seeds, cinnamon, and salt. Stir until everything is evenly combined and the spices and seeds are distributed throughout.

Step 3: Make the peanut-butter honey binder

In a small saucepan, combine the peanut butter, honey, and butter or coconut oil. Place over low heat and stir constantly with a heatproof spatula or wooden spoon until the mixture is completely smooth, glossy, and just starting to bubble gently around the edges, about 3–4 minutes.

Remove the pan from the heat and stir in the vanilla extract. Let the mixture cool for 1–2 minutes so it is warm but not piping hot. This helps prevent the dried fruit from becoming too soft when you mix everything together, while keeping the binder fluid enough to coat the oats thoroughly.

Step 4: Combine the dry and wet mixtures

Pour the warm peanut-butter honey mixture over the bowl of toasted oats and seeds. Using a sturdy spatula or wooden spoon, stir slowly but thoroughly, scraping down the sides and bottom of the bowl as you go. At first it may seem too sticky, but keep folding and pressing until every bit of oat mixture is evenly coated and there are no dry patches.

Once the oats and seeds are well coated, add the chopped dried apricots and the dried cranberries or raisins. Fold them through the mixture until they are evenly distributed. The mixture should be thick, sticky, and holding together when you press a spoonful into your palm.

Step 5: Press the mixture firmly into the pan

Transfer the sticky granola mixture into the prepared parchment-lined pan. Use your spatula to spread it out evenly, then press it down firmly. For best results, lightly oil your hands or the bottom of a flat measuring cup, then use it to firmly compact the mixture, paying special attention to the corners and edges so there are no loose bits.

If you are using extra seeds as a topping, sprinkle them evenly over the surface now and press them lightly into the mixture so they adhere. A very firmly packed layer is the key to sturdy, chewy bars that do not crumble when you cut them.

Step 6: Cool and chill until set

Let the pan sit at room temperature for about 30 minutes to cool down. Then cover the pan (or wrap it well) and place it in the refrigerator for at least 2 hours, or until the mixture is completely firm all the way through. Chilling lets the honey and peanut butter set up, binding the oats and seeds into solid bars.

If you want to add mini chocolate chips, wait until the top feels barely warm or completely cool, then scatter the chips on and press them gently into the surface before transferring the pan to the refrigerator.

Step 7: Slice and serve

Once the mixture is fully chilled and firm, use the parchment overhang to lift the slab of granola bars out of the pan and onto a cutting board. Use a large, sharp knife to cut the slab into bars. For 16 snack-sized bars, cut the square into 4 equal rows each way (4 by 4). For 12 larger bars, cut into 3 rows by 4 rows.

Wipe the knife with a warm, damp cloth between cuts for the cleanest slices. Serve immediately, or wrap individual bars in parchment paper or reusable wraps for easy grab-and-go snacks.

Pro Tips

• Press firmly: The more firmly you pack the mixture into the pan, the sturdier and chewier your bars will be. Do not be shy about using some pressure.
• Do not skip toasting: Toasting the oats and seeds greatly improves their flavor and helps the bars taste nutty and rich instead of flat.
• Warm, not hot, binder: The peanut-butter honey mixture should be warm enough to pour and coat, but not boiling hot, or it can make the bars greasy and the fruit too soft.
• Adjust sweetness and salt: Taste a little of the mixture before pressing it in the pan. If you would like it sweeter, drizzle in another tablespoon of honey; if it tastes flat, add a pinch more salt.
• Use the right oats: Old-fashioned rolled oats give the best texture. Instant or quick oats can make the bars crumbly, and steel-cut oats will stay too hard.

Variations

• Nut-free seed bars: Replace the peanut butter with sunflower seed butter or tahini and be sure all your mix-ins are seed-based. Use coconut oil instead of butter for a fully nut-free, dairy-free version (great for school-safe snacks).
• Chocolate-peanut version: Stir 1/4 cup (40 g) mini chocolate chips into the cooled mixture just before pressing into the pan, and drizzle melted dark chocolate over the chilled bars for a dessert-like twist.
• Citrus and spice: Add 1/2 tsp extra cinnamon and 1/4 tsp ground ginger to the dry ingredients, plus 1–2 tsp finely grated orange zest to the warm binder for a bright, cozy flavor.

Storage & Make-Ahead

Store the sliced granola bars in an airtight container. At room temperature, they keep well for up to 5 days (provided your kitchen is not extremely warm). For longer storage or firmer, chewier bars, refrigerate them for up to 2 weeks. Separate layers with parchment paper to prevent sticking.

These bars also freeze beautifully: wrap each bar individually in parchment or plastic wrap, place them in a freezer-safe bag or container, and freeze for up to 2 months. Thaw at room temperature for 20–30 minutes, or enjoy slightly chilled straight from the fridge or cooler when you are on the go.

Nutrition (per serving)

Approximate values per bar (1 of 16): about 260 calories, 14 g fat, 3 g saturated fat, 30 g carbohydrates, 4 g fiber, 15 g sugars, and 8 g protein. These numbers will vary slightly depending on the exact brands of peanut butter, honey, and dried fruit you use, as well as any optional toppings.