Peanut Butter Chocolate Chip Granola Bars

Peanut butter chocolate chip granola bars

It didn’t seem right. To do an entire Year of Whole Grains  series and leave out the humble oat just because it’s not as fancy as farro or as trendy as teff. Cooked into steamy bowls of hot cereal, oats have sustained us through too many tough mornings to count. They’ve been there for scraped knees and broken hearts in the form of comforting homemade cookies. No, they may not be today’s “it” girl in the way of quinoa or freekeh, but oats remain nourishing and immensely useful in the kitchen.

Oats 101

Let’s start with a few fun facts about oats:

  • They’ve long been shown to have a positive impact on blood cholesterol levels.
  • They’re an excellent source of fiber, which supports healthy digestion.
  • They fill you up longer than more processed cereals.
  • They have a low glycemic index, which means they absorb into the blood stream at a gentle pace rather than a steep spike

Not All Oats Are Equal

Once harvested, oats start off as groats, hearty little kernels that are most often steamed and rolled into the flakes (what you’ll find inside a box of Quaker Oats).  It’s best to opt for “old-fashioned” or “whole” oats here, since they have a lower glycemic index than “quick” oats, and in my opinion, taste better, too.

Steel cut, or Irish oats, are cut rather than rolled, so they look like tiny nuggets and make a filling hot breakfast cereal. You’ll find my favorite shortcut method for cooking them here. Scottish oats, on the other hand, are stone ground rather than cut and cook up into a creamy porridge.

Keep an Eye on Ingredients

Pay attention to what goes into your oats. Those single serving microwave packets are awfully handy in a pinch, but they’re often loaded with sugar and sometimes artificial ingredients. It’s easy to do your own DIY Microwave Oatmeal by  following this simple method here.

Other favorite uses for oats?  Tossed into smoothies to add fiber and heft, added to meatloaf in lieu of breadcrumbs, stirred into chocolate chip cookie batter for texture, ground and used as flour in both sweet and savory cooking, and let’s not forget,  made into a terrific homespun face mask (oats + yogurt + honey = skin nirvana).

homemade yogurt, honey & oat mask

As for todays Peanut Butter Chocolate Chip Granola Bars? It’s a recipe  my lunch box book. Of all the recipes, it’s the one, hands down that I’ve made the most. Bake yourself a batch and be sure not to leave out the oats… just because newer sexier grains are stealing your attention.

"Out of the Box" Granola Bars

I often make a double batch of these using a 9X13-inch pan. I cut the bars and wrap at least half the batch in parchment paper and then store them in a resealable bag in the freezer. The kids grab them on their way to school and they defrost by lunch time. You can vary the recipe by using unsweetened shredded coconut in place of the flax meal or experimenting with different types of dried fruit. Any type of nut, seed, or soy nut butter will work in place of peanut butter.


  • 1 cup rolled oats (not quick oats)
  • 2/3 cup crispy brown rice cereal (or Rice Krispies)
  • 1/3 cup flax meal
  • 1/3 cup bittersweet chocolate chips
  • 1/3 cup dried cherries or dried cranberries
  • 1/4 cup organic brown rice syrup (see notes )
  • 1 tablespoon pure maple syrup
  • 1 tablespoon canola oil
  • 1 tablespoon water
  • 1/4 cup natural unsweetened peanut butter or other nut or seed butter


  1. Preheat the oven to 350°F. Line an 8-inch square baking pan with parch­ment paper so that it drapes a couple of inches over two sides.
  2. In a medium bowl, mix together the oats, cereal, flax meal, chocolate chips, and dried cherries.
  3. In a small bowl, stir together the brown rice syrup, maple syrup, canola oil, water, and peanut butter until smooth.
  4. Drizzle the syrup mixture over the oats mixture and stir until combined. The batter will be thick, sticky, and a little stubborn.
  5. Dump the mixture into the prepared baking pan. With your hands, press the mixture firmly and evenly into the bottom of the prepared baking pan. (If the mixture sticks to your hands, cover it with a piece of parch­ment paper as you work.)
  6. Bake until the granola is golden brown on the top and darker brown around the edges, 30 to 35 minutes.
  7. Let cool in the pan for 30 minutes. Cut into 18 bars.
  8. Store in an airtight container for up to 5 days in the pantry or 2 weeks in the freezer.

Recipe Notes

Organic brown rice syrup is available in organic markets, specialty markets, and the "health food" section of many supermarkets. Honey works as a substitute, but makes for a slightly more crumbly bar.

Reprinted from Best Lunch Box Ever, Katie Sullivan Morford, Chronicle Books (2013)



06.03.2014 at 3:13 AM #

Jacquelyn Stern

Thank you for another great post! I love your writing style! Great ideas and I have been meaning to try this recipe and haven’t had a chance. This post reminds me to pull out your book and try some more things!

06.03.2014 at 3:13 AM #

Katie Morford

Thanks Jacquelyn….for your kind words and for buying my book!

06.03.2014 at 5:30 AM #


I can’t seem to find your note about the brown rice syrup. Can you clarify? Thank you!

06.03.2014 at 5:30 AM #

Katie Morford

Good catch, Marie. I added the note at the bottom of the recipe regarding where to find brown rice syrup and honey as a substitute. Thanks.

06.03.2014 at 10:36 AM #

Catherine McCord

OMG! Can’t wait to try these! Delectable!!

06.04.2014 at 9:24 PM #


LOVE this recipe! I met you in SF when you did a cooking demo at Macys and you made this. I love making these and wrapping them in parchament paper, freezing them, and pulling them out as needed. LOVE this!!

06.04.2014 at 9:24 PM #

Katie Morford

Thanks Christina. So nice to hear from you! Glad to know you are putting the recipe to good use. xx, Katie

06.05.2014 at 11:39 AM #


Where may I find brown rice cereal

06.05.2014 at 11:39 AM #

Katie Morford

You can find it in Whole Foods, the cereal aisle of some supermarkets, and other specialty markets. It just looks like Rice Krispies, only with brown rice.

04.14.2020 at 7:05 AM #


Could I substitute agave syrup for the brown rice syrup? And…if that’s not ok, could I just use all maple syrup for the sweetness??

04.14.2020 at 7:05 AM #

Katie Morford

I’ve used honey in place of brown rice syrup. That works and is tasty, though they’re a little more crumbly. Agave might work. I worry maple syrup isn’t quite viscous enough.

06.06.2022 at 6:49 PM #


Hi could you make without the chocolate chips?

06.06.2022 at 6:49 PM #

Katie Morford

Sure. You could leave them out or swap in raisins if you like.

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