Nut Butter Granola Bars

Prep Time:

20-25 minutes

Cook Time:

30-35 minutes


12 Servings



About the Recipe

This recipe is a bit more advanced than a normal granola bar recipe, but it is nothing too crazy to handle! You have the option to add whatever types of nuts you would like, and whatever types of dried fruit you are in the mood for! The honey and mixture will bring some sweetness to the bars, though this recipes is not overly sweet. You can adjust the consistency of these bars as well. If you like chewier granola bars, leave out a bit of the pulsed oat mixture. If you like sturdier granola bars, add a bit more. Enjoy!


  • 2 Cups Raw nuts (almonds, walnuts, pecans, blanched hazelnuts)

  • 1/2 Cup Pumpkin Seeds

  • 3 Tbsp. Olive Oil

  • 2 Cups Old-fashioned oats

  • 1 1/2 Cups Dried fruit (cherries, raisins, currants, dates, apricots, etc.)

  • 3/4 Cup Natural peanut butter or almond butter

  • 1/2 Cup Honey

  • 2 tsp. Kosher Salt

  • 2 tsp. Vanilla Extract

  • 1 Large Egg White


  1. Preheat oven to 350 degrees F. Spread nuts and pumpkin seeds in a 9x13 inch baking pan and roast until darkened and there is toasty aroma coming from the nuts; 10-12 minutes. Transfer nuts and seeds to a food processor and let sit until cool enough to handle

  2. Reduce oven to 300 degrees F. Lightly oil 9x13 pan and line with parchment leaving some hanging off the sides. Lightly oil the parchment paper.

  3. Add 1 cup of oats to nut mixture in the food processor and pulse until nuts are broken down and no whole oats remain. Transfer to large bowl.

  4. Pulse any dried fruit larger than a raisin in the food processor until finely chopped, about the size of chocolate chips. Transfer to bowl with nut mixture. Add remaining 1 cup of oats and stir to combine, breaking up any fruit. Add 3 tablespoons oil and stir to coat. Add nut butter but don’t stir.

  5. Bring honey, salt, and vanilla to a boil in a medium saucepan over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until honey is foaming and smells like caramel, about 3 minutes.

  6. Immediately pour the honey over nut butter; this will melt the nut butter. Stir to combine, making sure to break up any clumps of nut butter.

  7. Stir in egg white with a fork or a whisk in a small bowl to liquify. Add to oat mixture and stir until egg white is no longer visible.

  8. Transfer oat mixture to prepared pan and press firmly into an even layer. You can use measuring cups or heavy glass bowl to compact these.

  9. Bake granola bars until deep golden brown and no longer sticky or wet, about 30-35 minutes Let cool 5 minutes and then lightly score into 16 rectangles. Let cool in pan, then use parchment paper to lift the bars out onto a cutting board. Using a sharp knife, cut along marks to separate bars.