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Peanut-Butter Granola Balls

These work well as after-school snacks.

  • yield: Makes 24

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Ingredients

  • 1/3 cup honey
  • 1/4 cup natural peanut butter
  • 2 tablespoons unsalted butter
  • 1 cup crisp rice cereal
  • 1 cup old-fashioned rolled oats
  • 1/4 cup dried fruit

Cook's Note

To store, refrigerate in an airtight container up to 1 week.

Directions

  1. Step 1

    In a small saucepan over medium, heat honey, peanut butter, and butter. Stir until loosened and smooth, 1 to 2 minutes. Remove from heat; stir in cereal, oats, and dried fruit.

  2. Step 2

    Drop mixture by the tablespoon into mini paper cupcake or candy liners. Place on a rimmed baking sheet, and refrigerate until set, about 15 minutes.

Source
Everyday Food, April 2007

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Reviews (32)

  • elisa-loren 15 Aug, 2013

    sushi

  • Annettemae 5 Aug, 2012

    These Peanut Butter Granola Balls are wonderful. I have yet to find anyone that did not like them. Easy to make and fast. Wonderful recipe, everyone is asking for it. Thank You Annette Mae

  • cupcakegirlz 24 Jul, 2012

    Can you do this without peanut butter? the whole family hates the taste and we have an allergic child

  • fourfunsons 16 Jul, 2012

    I put mine onto a square of waxed paper and gave it a twist. That helped to form the shape and keep it together, and made it not sticky for putting into bags or pockets.

  • teaem 6 Sep, 2011

    My 6 year old is diabetic and I am looking for wholesome sugar/honey free recipes. Would this work without the honey?

  • KatLaRae 22 Jun, 2011

    I made these for my boys and they loved them. I had raisins in the pantry and used them. I made them larger than required, I will make them again they were so easy and quick.

  • TerryLinden 21 Jun, 2011

    Like every Martha Stewart recipe I've made the yield is never what I get. It states 24 - I got 38. Not complaining - just saying. Great little snack - super easy to make.

  • lilywater 19 Sep, 2010

    If the children is allergic to peanut what else can I add with this recipes?

  • ibizangirl 14 Sep, 2010

    Mykele got up on the wrong side! I didn't count many

  • ibizangirl 14 Sep, 2010

    Mykele got up on the wrong side! I didn't count many

  • mykele 9 Sep, 2010

    Ladies, PLEASE follow fellow commenters and go to one of the sites
    that give nutritional info on line. Martha's site is free and it costs you
    nothing to view the site. Maybe if you had to pay for recipes, you
    would have a right to keep complaining. I counted too many complaints today.

  • ddrogers69 7 Sep, 2010

    This is my only beef with Martha's site's recipes - they never put the nutritional value on any of their recipes.

  • karenHillary 10 Aug, 2010

    I used sweetened peanut butter and you are right, Chef_Kingston--they WERE too sweet! However, I love how easy these are to mkae. I will make them again with maybe maple syrup (and less of it), and add peanuts too.

  • btuck 27 Jul, 2010

    can I use maple syrup instead of honey?

  • LisaLinn 27 Jul, 2010

    There are good free nutrition calculators on line like the one here: http://recipes.sparkpeople.com/recipe-calculator.asp To lower the calories and fat on this recipe, I would use light unsalted butter, Better 'n Peanut Butter (has only 100 Cal and 2gm fat per 2TBL), and substitute 2C of Kashi Go Lean for cereal and oats. You could also add a couple TBLS of chopped peanuts with your dried fruit to add crunch, as well as chopping the fruit which will help the whole thing stay together better.

  • WilsonsMom 27 Jul, 2010

    I agree let's see the nutritional value!

  • sunshinegirl 27 Jul, 2010

    I would think that using firm honey would solve the falling apart problem. Just a thought.

  • Jammycandy 12 May, 2009

    These were delicious, just a little messy. Kept falling apart when you tried to eat them. Maybe I may need to add a little more honey next time.

  • LadyAquilla 12 Apr, 2009

    please add nutrition information as some of us would like a cooky but must balance our diet for health to do so......PLEASE

  • mindya 6 Apr, 2009

    These sound yummy. Does anyone know the nutritional info??

  • optic747 8 Mar, 2009

    I used Skippy Extra Chunky peanut butter, dried cherries, and raisins because that's what I had on hand. These turned out really well, though I consider them a dessert!

  • ami1209 12 Sep, 2008

    I subscribe to the magazine and there is a calorie/nutrition index in the back. I looked it up in the April 2007 issue and here is the breakdown. Hope this helps.
    per ball: 61 cal, 2.5g fat (0.8g sat fat), 1.2g protein, 8.8g carb, 0.6g fiber

  • ami1209 12 Sep, 2008

    I subscribe to the magazine and there is a calorie/nutrition index in the back.
    I looked it up from the April 2007 issue and here is the breakdown. Hope this helps.

    per ball: 61 cal, 2.5g fat (0.8g sat fat), 1.2g protein, 8.8g carb, 0.6g fiber

  • jillEbEn 11 Sep, 2008

    For Thomalyn - I use calorie-count.com to calculate my recipes. You just type in ingredients and number of servings and it calculates all nutrition info per serving.

  • camr 10 Sep, 2008

    The butter and peanut butter were already soft when I made these, so I just creamed them together and then, because of the comments on them being crumbly, I put them in the paper liners and baked for 10-15 minutes at 350. They came out great after they were chilled. I also added peanuts to give crunch. I added raisins as my dried fruit, but next time may try something else or leave it out since it made it too sweet.

  • mrshog 9 Sep, 2008

    This is for MarilynandMe...I made these and made them into a bar...they seemed to hold up a lot better. I also wish that they would provide the fat grams and calorie break-down on all thses .

  • AbigailandJudesMum 9 Sep, 2008

    I used sunflower butter instead of peanut butter. Just as good without the fear of allergic reaction.

  • mainergirl 9 Sep, 2008

    I bet you could also just drop them onto a silpat or other similar liner in small balls and then refrigerate...then just peel off and put in a container. I'll have to try and see if it works.

  • Chef_Kingston 9 Sep, 2008

    Wondering if it is recommended to make this with sweetened or unsweetened peanut butter. I would think that using sweetened peanut butter might make it too sweet but I don't know.

  • thomalyn 9 Sep, 2008

    Is there anywhere to look for the nutrional information on all the recipes. Im looking for sugar/calories/fat

  • MarilynandMe 9 Sep, 2008

    These were tasty, but fell apart really easily. They were hard to eat since they didn't stay in their 'ball' like shape. I used peanut butter from one of those grinding machines that are found in natural food stores. I wonder if I used peanut butter from a jar, if perhaps they would stay more solidified.

  • blakeandmel 20 Feb, 2008

    Great snacks for kids who do not have peanut allergies. Transport well to park outings too.