Peanut Butter Granola Bars

a spoon scooping a square granola bar from a baking tray.

By: Chef Sam Gasbarro and

Total Servings: 50, Serving Size: 1 bar



1 pound, 9 ½ ounces (9 ½ cups) oats, rolled (1 lb dry = about 6 cups dry rolled oats)

5 ½ ounces (6 ½ cups) rice crispies

9 ½ ounces (2 cups) cranberries, dried, chopped

12 ounces (2 ½ cups) peanuts, roasted, granules

1 cup chocolate chips, mini

2 ½ pounds (4 ½ cups) peanut butter, creamy

2 ½ cups honey

2 Tablespoons extract, vanilla

Vegetable oil spray


This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit Find the recipe for home cooks here.

Combine oats, rice crispies, cranberries, peanut granules and mini chocolate chips in a large mixing bowl. In a saucepan, combine peanut butter, honey and vanilla. Heat over medium heat, stirring constantly until peanut butter and honey are warmed and smooth.

Add peanut butter mixture to oat mixture. Stir well to coat oats in peanut butter mixture.  If doing batches 50 or larger, use a mixer. Spray a full-sized sheet pan and add mixture. Patting mixture down until firm. Cover and refrigerator for at least 2 hours or overnight. Once set, cut into 48 squares (8 by 6). Store extra or leftover granola bars in the refrigerator for holding/storage.

Note: this bar freezes well


  • For an oatmeal raisin granola bar, substitute raisins for dried cranberries.
  • For a cherry chocoa, substitute dried cherries for dried cranberries.

Crediting: 1 bar portion provides: 1 oz. eq. m/ma and 1 oz. eq. grain.

Nutrients Per serving

Calories340kcalVitamin A 127IU
Protein 9.3gmVitamin C2mg
Total Fat 18gmIron2mg
Saturated Fat 3.3gmSodium120mg
Cholesterol0mgDietary Fiber4gm

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