Recipe of the Week

3 Ingredient No Bake Peanut Butter Granola Bars (GF): this homemade peanut butter granola bars recipe is so EASY! The best oatmeal peanut butter granola bars recipe without honey, that tastes like honey-roasted peanuts. Healthy, Vegan, Gluten-Free.


  • 1 cup natural, unsalted creamy homemade peanut butter or store-bought
  • ½ cup pure maple syrup
  • 2 ½ cups gluten-free rolled oats


  1. Line an 8-inch square baking pan with parchment paper or wax paper. Set aside. You can also use a granola bar pan set on a small cookie sheet for stability. Clear some space in the freezer for this pan—you will need it later.
  1. In a medium, microwave-safe bowl (large enough to add oats later), add peanut butter and maple syrup. Whisk together until well mixed. Heat in 20-second increments in the microwave until warm, fragrant, and bubbles begin to form. Whisk in between heating increments. *Stovetop instructions in Notes.
  1. Add oats to the peanut butter mixture. Using a rubber spatula, stir and fold until thoroughly combined. Pour this mixture into the prepared baking pan. Using the rubber spatula, smooth into an even, tightly-packed layer. If using a granola bar pan, evenly distribute the mixture into the crevices in the pan. Using a small spoon, press down into a very tightly-packed layer.
  1. Freeze for 25-35 minutes, or until firm and completely chilled. Slice into 18 bars (3 columns by 6 rows), or release bars from granola bar pan. Enjoy! Storing instructions below.


  • *Stovetop Instructions: In a medium saucepan over medium-low heat, add peanut butter and maple syrup. Whisk until well incorporated. Stir occasionally, heating until this mixture begins to bubble. Remove from heat and carefully pour over oats (in a heatproof mixing bowl).
  • Refrigerator Storing Instructions: Store in an airtight container in the refrigerator for 1-2 weeks.
  • Room Temperature Storage: After the first day, you can store them at room temperature—they’ll be more firm.

Ariel Jauss

GM / Head Coach