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Peanut-Butter Granola Bars

These homemade versions of a favorite snack food are filled with healthy fruit and nuts and are very simple to make.

  • Prep:
  • Total Time:
  • Yield: Makes 16
Peanut-Butter Granola Bars

Source: Everyday Food, September 2004


  • 1 large egg white
  • 1/2 cup old-fashioned oats
  • 1/2 cup dried cranberries
  • 1/2 cup sliced almonds
  • 1/4 teaspoon salt
  • 1/2 cup natural peanut butter or almond butter
  • 1/2 cup light brown sugar
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon ground cinnamon


  1. Preheat oven to 300 degrees. Line an 8-inch square baking pan with 2 crisscrossed rectangles of parchment paper, leaving a 2-inch overhang at 2 opposite ends. In a large bowl, combine oats, almonds and cranberries.

  2. In a small saucepan, whisk together oil, brown sugar, peanut butter, cinnamon, salt and 1 tablespoon water over low heat until sugar has dissolved, about 5 minutes. Let cool slightly; whisk in egg white. Pour over oat mixture; stir until moistened. Spread evenly in bottom of pan; smooth top.

  3. Bake until top is firm, about 30 minutes. Let cool 10 minutes. Lift out of pan, using paper as handles. Let cool completely, cut into bars with serrated knife.

Reviews (48)

  • weinio 8 Sep, 2014

    I have made these peanut butter granola bars for a long time. I just read other reviews that say goopy and didn't set. I admit that I always add flaxseed meal and wheat germ which would impact the liquid. I say if anything use more slice almonds, more dried fruit(really good with mixed dried fruit ie dried blueberries, dried cherries, apricots and cranberries. So I end up with much more than 1/2 c of dried fruit. I also add a good quality vanilla & good quality orange extract.

  • hjkim 14 Feb, 2013

    Mine came out very very greasy. I should have omitted the vegetable oil. Furthermore, it was very crumbly. I could almost shape the bar into another shape. The taste was not bad. But it was not the best one at all. I don't recommend this recipe. You better find out another one.

  • SophieL 28 Jan, 2013

    My batter was not goopy or wet and baked up nice and slightly chewy. I used almond butter and made sure I really stirred in the oil that had separated in the jar. The office gang loved it.

  • hakra 26 Jan, 2013

    I had the same goop problem. They never set. I followed the recipe exactly.

  • jmacc 20 Apr, 2012

    I have made these a couple of times, and they are always a big hit.

  • kiaaura 10 Jul, 2011

    I followed this recipe exactly but it didn't turn out well for me at all. The mix was too wet and never set. The end result was a really goopy, saucy pan.

  • petuniaswhimsy 15 Mar, 2011

    The following is per bar if you make 16 bars found on
    Calories 114Calories from Fat 73
    % Daily Value*
    Total Fat 8.1g12%
    Saturated Fat 1.4g7%
    Trans Fat 0.0g
    Cholesterol 0mg0%
    Sodium 45mg2%
    Total Carbohydrates 7.9g3%
    Dietary Fiber 1.2g5%
    Sugars 5.2g
    Protein 3.5g

    Vitamin A 1% • Vitamin C 1%
    Calcium 2% • Iron 4%

  • CarmelinaCAN 23 Jan, 2011


  • stargazerss3 23 Jan, 2011

    These were really really good. I only used 2 tbsp veg oil, trying to cut back on the fat...and I doubled the recipe and baked in a 9x13 pan. They came out perfect, really chewy! Going to try some w/ chocolate chips and maybe butterscotch next time, maybe use almond butter. YUM!

  • AmMarie 22 Jan, 2011

    you need to add the nutritional values to each recipe shown

  • HomeschooledChef 22 Jan, 2011

    If you're a vegan smash blend 1/2 a banana in a food processor and add instead of egg whites as a binder.

    Try substituting coconut oil instead of using vegetable oil. Nutella also kicks it up a notch.

  • shimmysister 22 Jan, 2011

    I can't wait to make these. It sounds great. I love the recipes.
    Regarding no using eggs - I use a vegetarian egg replacement powder that I get from the food co-op.

  • nhquiltgirl 22 Jan, 2011

    Can you recommend a binding agent other than eggwhites for someone that is a vegan?

  • nhquiltgirl 22 Jan, 2011

    Can you recommend a binding agent other than eggwhites for someone that is a vegan?

  • VanessasKitchen 27 Oct, 2010

    While these are very delicious, they do not have the texture of the granola bar. They are very crumbly-not hard or chewy at all. Some might not like this. But anyway, they had a really good taste and I used 1/4 cup all-natural peanut butter and 1/4 cup all-natural almond butter, and this gave it a really nice taste.

  • northwestmama 19 Jul, 2009

    These are great bars for kids and adults. I make these as the recipe but have substituted raisins for cranberries when I've been out. This bar is on the soft side, not like a quaker oats granola bar, mainly b/c it's homemade goodness!

  • salvatrice 10 Sep, 2008

    I did not have crannberries so i added 1/2 cup of milk choc chips, yummy, i did rebake them again for 10 min and they did harden up nicely. But i used regular peanut butter. definitly a favorite.

  • sunshine 5 Aug, 2008

    This is to all the people who have found it necessary to talk horribly about people wanting info. about nutrition. Did you ever think that maybe this information is needed for a special diet due to a physical aliement. And if it is due to being overweight then "so be it". These people should be saluted for trying to make a change in their lives. If you haven't noticed Martha is very concerned about her health and is very up to date on health issues and excersise. So to me it is nonsense that the nutrit

  • Schmooter 3 Aug, 2008

    These are easy to make and the results were very good. I followed the suggestions to double the recipe and use a brownie pan and to increase the cooking time to improve the texture. I also used natural (fresh ground) peanut butter - no burning problems. They are not too sweet which I found appealing.

  • thomalyn 22 Jul, 2008

    Can you provide nutrional information on the Peant Butter Granola bars

  • GlouGal 22 Jul, 2008

    Why are you all concerened about whether someone else needs nutritional information? It is an easy step for MSL to include nutritional information. Why do you care? If you get "incredibly annoyed" about something like this, you need to refocus your energy to something more productive.

  • CMfamily 21 Jul, 2008

    While I agree that one should choose what they eat to fit their lifestyle, making that choice is much easier when nutritional values are already there. Leaving them out feels like there is something to hide.

  • Anahata56 21 Jul, 2008

    THANK YOU, writer2b! I get incredibly annoyed at this kind of yammering about nutrion information. If someone requires nutrition information or points calculations for whatever diet they're on, then it only takes just a little bit of personal responsibility to make those calculations and make decisions from there. And YES--they're COOKIES--a sweet, occasional indulgence and not necessarily a regular part of a diet. Perhaps a carrot stick would be a "healthier" choice.

  • writer2b 20 Jul, 2008

    I love to cook and really appreciate that I can get new recipes to try online. I am also committed to making healthy eating and other lifestyle choices. As with my cookbooks, I choose what I will make for myself and others, and if I need to, I am willing to adapt a recipe for my own purposes. I don't need to have the nutritional math calculated for everything to make personal choices. Perhaps if you are managing your nutrition in this way, a cookie daily recipe is not what the best choice.

  • Henrie 20 Jul, 2008

    I agree with Pamela!! I love getting these recipes and have tried them all. Keep up the good work Martha. I am a senior citizen (over 70 years) and still like trying new recipes. Keep sending me your recipes. I am not worried about carbs or whatever. I just enjoy good food.

  • mrshog 19 Jul, 2008

    I also Im so glad to be able to get her recipies daily For the lady who needs nutritional info most of the ingredients have this info on there pkg so thats one way to look it up...these sound really healthy cant wait to make these I think they would be great for breakfast. THANKS MARTHA

  • AquaLayla 19 Jul, 2008

    I agree with you, Pamela. We are lucky to have access to these recipes, tips, etc. on a daily basis and I think if all people are going to do is complain, the they should't bother coming to this website.

  • MadelynB 18 Jul, 2008

    For those of us who AREN'T "Weight Watchers" but would still appreciate nutrition information, please also include calories, fat, carbs and fiber.

  • trumom 18 Jul, 2008

    According to the recipe builder on Weight Watchers it's 4 points per bar

  • bazinn 18 Jul, 2008

    It would be great if you would list the nutrition facts for each recipe.
    I'm a Weight Watcher too and the nutritional information is the first thing I check for. Thanks Judy, for doing the work for us WW.

    B. Zinn

  • JudyHansen 18 Jul, 2008

    For the weight watchers, I added all the ingredients points and divided by 16 pieces and I came up with 3 points per bar. Not too bad. I haven't made them yet, but I may give them a try since I am peanut butter lover.

  • tredteacher 18 Jul, 2008

    Does anyone that is a Weight Watcher know the points value of this bar?

  • asalewski 8 Jul, 2008

    The bars have a wonderful taste. They can be crumbly, but the taste is still great and I put it in a bag to munch on.

  • jatar 10 May, 2008

    I really liked these. Like other people said, I found that they turned out a little too soft to be a bar. Solution: bake for an extra 10 minutes, let cool, cut into bars then return them to a 350 degree oven for 10-15 minutes. They harden up nicely. I used 1/2 peanut butter 1/2 almond butter and added chopped figs, raisins, coconut and hazelnuts. Very yummy with yogurt. No burning problems either, although I used all-natural butters (if that would make a difference?)

  • angieac57 6 May, 2008

    Not very tasteful. My peanut butter just began burning around 25 minutes. Turned out more cakey-like than a granola bar. Kids did not like it either.

  • carabau 4 May, 2008

    I bring a snack bar to work every morning, and hoped these would be a healthy snack I would not have to purchase. The finished result was too wet for a snack bar. But they were tasty and would be better for a hot crumble over the top of ice cream.

  • jpcookie 2 May, 2008

    hi alisonjmcdonald, try this:

  • alisonjmcdonald 2 May, 2008

    Is there a nut-free substitue for peanut butter (nut-free schools around here...)?

  • irmouse 2 May, 2008

    sounds very simple and yummy...I will make them next weekend

    Can't wait to try them!!!!

  • michellelee 26 Apr, 2008

    Unfortunately, this was a disaster. The peanut butter burnt in the oven really fast even though my oven was set to the correct temperature. Will not be making this again.

  • ccrock 26 Mar, 2008

    I just made these and they were good! I didn't have dried fruit and love chocolate so I added 1/2 cup chocolate chips. I spaced out and forgot they were going to melt when I added them into the mixture, but they turned out really yummy. My sister stopped by right when they were done and she loved them.

  • Dione 29 Jan, 2008

    I doubled all the ingredients and baked it in a 9x13 pan so they were a little thicker, which my kids loved. Also I used raisons instead of the cranberries, and peanuts instead of the almonds. Just because thats what I had on hand. Great recipe and healthy snack.

  • Angieboyd 22 Jan, 2008

    I used dried cherries instead of cranberries. and used olive oil. yummy!

  • fossilflower 21 Jan, 2008

    They turned out great.........I used olive oil instead

  • nanalynne 15 Jan, 2008

    could these be made using a whole egg?

  • clk450 10 Jan, 2008

    could you make these with out the egg white, or suggest a substitute.

  • Pinklette 2 Jan, 2008

    Would this work with olive oil instead of veggie?

  • cristee 19 Dec, 2007

    These look wonderful for kids snacks and lunches. Can't wait to try!

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