These Peanut Butter Chocolate Trail Mix Granola Bars are made with wholesome ingredients to create homemade granola bars you feel good about eating.
Sometimes I fall back on packaged snacks for convenience, especially when life gets busy. But store-bought granola bars often contain ingredients I don’t recognize, so I like to make my own when I can. These homemade granola bars are quick to prepare, portable like a store-bought snack, and far more wholesome. You control the ingredients, and they’re easy to pack for school, work, or an on-the-go treat.
Buying some ingredients in bulk helps keep the cost reasonable. I like to use bulk bins so I only buy what I need, which is convenient and reduces waste. Eyeballing the amounts works well, and these bars are forgiving if measurements are a little off.
These bars are thick, chewy, and offer a perfect sweet-and-salty balance. They are no-bake, hearty, and feel more filling than many store-bought options. With nuts, oats, flax, dried fruit, and a touch of chocolate, they satisfy a sweet tooth in a healthier way.
Inspired by classic trail mix, these granola bars combine crunchy nuts, chewy dried fruit, and mini chocolate chips for a satisfying texture and flavor. They’re easy to make and store well, making them a great go-to snack.
Peanut Butter Chocolate Trail Mix Granola Bars
Ingredients
- ⅔ cup whole almonds
- ⅔ cup cashew halves and pieces (or whole cashews)
- 1 ½ cups old fashioned oats
- ⅓ cup ground flaxseed
- ½ cup mini semi-sweet chocolate chips
- ⅓ cup dried cranberries
- ⅓ cup raisins
- 1 cup creamy peanut butter
- ½ cup honey
- ½ tsp sea salt
Instructions
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Line an 8×8-inch baking pan with parchment paper, leaving extra on the sides to lift the bars out easily. For thinner bars, use a 13×9-inch baking dish.
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Roughly chop the almonds and cashews, or pulse them briefly in a food processor until medium-small pieces form. In a large bowl, combine the chopped nuts with oats, ground flaxseed, mini chocolate chips, dried cranberries, and raisins.
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In a microwave-safe bowl, warm the peanut butter until pourable. Stir in the honey and sea salt, then let the mixture cool slightly so the chocolate chips won’t melt when added. Pour the peanut butter mixture over the dry ingredients and fold gently with a spatula until everything is evenly coated.
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Press the mixture firmly into the parchment-lined pan, packing it tightly. Cover and refrigerate for at least 1 hour. Use the parchment edges to lift the slab from the pan and cut into at least 12 bars. Store the bars in an airtight container in the refrigerator for up to 2 weeks, or at room temperature for up to 10 days.
Notes
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Recipe added 9/10/15.