These chewy peanut butter trail mix bars are filled with healthful, wholesome ingredients like almonds, oats, nut butter, and raisins. Add chocolate chips for delicious flavor and pop them into the refrigerator to set. They’re no bake, easy, and totally customizable based on what you have or like.
Always in my regular rotation of homemade snacks, these no bake peanut butter trail mix bars are my favorite pick-me-up. The combination of chocolate chips and peanut butter make it feel like you’re indulging, while the nuts and oats keep you nourished and satisfied.
It’s a fact: 1 batch disappears in 24 hours. Same exact story with my no bake coconut granola bars. (Please tell me you’ve tried those by now!)
While I’ve been making these for years, I recently made 2 small updates to the recipe. They used to crumble and fall apart easily. However, gently pulsing some of the ingredients together and adding a touch of coconut oil keeps these granola bars compact, while still offering plenty of texture.
Why You NEED to Try These Peanut Butter Trail Mix Bars:
- From mixing bowl to refrigerator in 15 minutes
- 9 simple ingredients
- No bake, chewy, soft, wholesome
- Most of the ingredients are customizable
- Sweet, salty, totally satisfying
- Freeze easily
As much as I love granola bars, I can’t always justify buying them at the store. Obviously store-bought is the more convenient choice, but these are so simple that I end up throwing 1-2 batches together at a time. You also have complete control over what you’re putting in them. Like my healthy berry streusel bars, no-bake chocolate fudge oat bars, and gluten free fudge no bake cookies, the ingredient list here is pretty small—and you can make substitutions based on what you have.
Customize Them (Ingredient Substitution Ideas!)
I’ve made the bars countless times and here are the swaps I know work:
- Instead of almonds or cashews, use all almonds, all cashews, or use all or a mix of peanuts, pecans, or walnuts. I don’t recommend skipping the nuts.
- Oats are a key ingredient, so I don’t recommend any substitutions. However you can use quick oats if that’s all you have.
- If you don’t have ground flaxseed, add another 1/3 cup of oats in step 3. See recipe note.
- Feel free to use any dried fruit you enjoy. If the dried fruit you’re using isn’t small like dried cranberries and raisins, chop into smaller pieces.
- Instead of honey, you can use pure maple syrup, agave, or brown rice syrup.
- Feel free to use your favorite peanut butter, creamy or crunchy, natural or processed, or another nut butter you love like almond butter or cashew butter. All the same options work in these flourless peanut butter oatmeal cookies, too.
- Coconut oil holds these bars together. Just like when we make pumpkin granola and granola clusters, I don’t recommend leaving it out. However, if needed, you can replace with butter because you need a fat that’s solid at room temperature.
- You can use regular size chocolate chips, but the mini size make these bars easier to cut. Feel free to skip the chocolate chips and replace with sunflower seeds, dried fruit, or chopped nuts.
Overview: How to Make Peanut Butter Trail Mix Bars
- Pulse some of the ingredients in a food processor. The food processor (or a blender!) is key in this preparation. Pulsing about 10x gently breaks down the nuts and oats, which guarantees the bars will stay intact.
- Pour the pulsed mixture into a large mixing bowl and add the rest of the dry ingredients. (Except for the chocolate chips—we’ll stir those in last!)
- Melt the peanut butter, honey, and coconut oil on the stove or in the microwave. Pour over dry ingredients.
- Stir in the chocolate chips.
- Press tightly into a lined 8-inch baking pan or 9-inch baking pan.
- Refrigerate. The bars take about 1 hour to set up in the refrigerator.
- Cut into squares or rectangles.
All of the different textures—the dried fruit, the crunchy salty nuts, chewy oats, stick-to-the-roof-of-your-mouth peanut butter, and the dots of chocolate—work SO well together!
Are These Peanut Butter Trail Mix Bars Healthy?
I say this a lot with the lightened-up recipes I publish, but “healthy” is a relative term. In my eyes, these are perfectly healthy granola bars. They’re made with whole foods like almonds and fiber-filled oats, plus there’s no white flour or refined sugar. However, they may be too sugary for someone who needs to watch their sugar intake and they’re obviously not ideal for anyone allergic to nuts.
When it comes to labeling recipes as healthy, use the best judgement for YOU. 🙂
- I’m unsure of the nutritional information for these, but feel free to calculate it yourself using an online calculator and the exact products/brands you use.
These healthy peanut butter bars will make you feel like you’re indulging! Bonus: they’re no bake! Bars are gluten free if using certified gluten free oats.
- 2/3 cup (about 95g) whole almonds
- 2/3 cup (about 95g) whole cashews
- 1 and 1/2 cups (128g) old-fashioned whole rolled oats or quick oats, divided
- 1/3 cup (35g) ground flaxseed
- 1/3 cup (40g) dried cranberries
- 1/3 cup (50g) raisins
- 1/2 cup (170g) honey (or maple syrup or brown rice syrup)
- 3/4 cup (185g) creamy or crunchy peanut butter
- 2 Tablespoons (30ml) coconut oil
- 1/3 cup (60g) mini chocolate chips
- Line the bottom and sides of an 8-inch square baking pan or 9-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the bars out (makes cutting easier!). Set aside.
- Pulse the almonds, cashews, and 1/2 cup (40g) oats in a food processor about 10x or until lightly chopped. (Without pulsing these ingredients, the bars will fall apart.)
- Pour pulsed mixture into a large bowl. Stir in remaining oats, the ground flaxseed, cranberries, and raisins until combined. Set aside.
- In a medium pan over medium heat or in a microwave-safe bowl, melt the peanut butter, honey, and coconut oil together. Stir to combine, then pour over the dry ingredients. Add the chocolate chips, then stir to combine everything.
- Transfer mixture to prepared pan. Using the back of a flat spatula, press the mixture tightly and firmly down into the pan. Make sure it’s compact, which helps guarantee the bars will hold their shape.
- Place in the refrigerator to set up for at least 1 hour and up to 2 days.
- Lift the parchment paper out of the pan and cut into squares or rectangle bars. Cover and store the bars for up to 1 week at room temperature or for up to 2 weeks in the refrigerator.
- Freezing Instructions: Layer the cut bars between sheets of parchment in a freezer-friendly bag or container. Freeze for up to 3 months. Thaw in the refrigerator or at room temperature.
- Special Tools (affiliate links): 8-Inch Square Baking Pan or 9-Inch Square Baking Pan | Food Processor | Glass Mixing Bowl | Spatula
- Ingredient Questions: I’ve made these bars countless times with all sort of ingredients substitutions. See all successful ingredient substitutions in the blog post above.
- Nuts: Instead of almonds and cashews, feel free to replace with your favorite nuts. I like to use salted nuts for a sweet/salty bar, but feel free to use unsalted. You can use raw or roasted, whichever flavor you prefer. I usually use roasted.
- Ground Flaxseed: If you don’t have ground flaxseed, replace with the same amount of whole oats. No need to pulse these with the ingredients in step 2. (Use in step 3.)
- Dried Fruit: Feel free to use any dried fruit you enjoy. If the dried fruit you’re using isn’t small like dried cranberries and raisins, chop into smaller pieces.
- Peanut Butter: Feel free to use your favorite peanut butter, creamy or crunchy, natural or processed, or another nut butter you love.
- Chocolate Chips: You can use regular size chocolate chips, but the mini size make these bars easier to cut. Feel free to skip the chocolate chips and replace with sunflower seeds, dried fruit, or chopped nuts.
Keywords: peanut butter trail mix bars, trail mix bars