Monster granola bars loaded with peanut butter, mini M&M’s, and mini chocolate chips. Made in one pot, no baking required. Gluten-free, vegetarian, and meal prep friendly!
Homemade Granola Bars are one of our go-to snacks for meal prep because they are easy, cost-effective, and made with healthy ingredients!
These monster cookie granola bars are a kid-friendly favorite, ideal for lunch boxes and snack drawer meal prep!
The base of this recipe is free from refined sugar, made from good-for-you ingredients. A much healthier choice than store-bought granola bars that contain lots of refined sugar and oils! True to any classic monster cookie, we've added in mini M&M's and chocolate chips - making this recipe irresistibly delicious and fun for kiddos!
Reasons You'll Love This Recipe
- these monster granola bars are made in a single pot, with no baking required!
- they can be prepped and into the fridge in under 20 minutes
- they are free (for the most part) from refined sugar and processed ingredients
Ingredient Notes
- coconut oil - we recommend using refined coconut oil so the bars don't have a strong coconut flavor. Liquid oils may not be swapped.
- honey - acts to bind all the ingredients together and naturally sweeten these bars. Maple syrup does not work in these bars, as it doesn't have the same sticky factor for holding the ingredients together! Other alternatives have not been tested.
- rolled oats - may also be called 'old fashioned' or 'large flake' oats; do not use quick oats or steel cut oats for this recipe.
- almonds - could be swapped for your favorite nut such as walnuts or pecans
- peanut butter - we reccomend using all-natural peanut butter, but you can also swap for almond butter if you prefer!
Step by Step Directions
Simmer
Tip - we recommend weighing the ingredients right into your pot so you don’t have to use a measuring cup!
Combine honey, coconut oil, and peanut butter in a medium pot. Bring to a simmer, and once the pot starts bubbling up all over (see image above), start the timer for 1 minute.
Cool
When time is up, remove from heat and stir in the vanilla and salt. Let it cool down for 10-15 minutes.
Prepare Baking Dish
While the pot is cooling, prepare a 9x9 inch baking dish with parchment paper (secure with binder clips to make the process easier).
Combine
Stir in rolled oats, chopped almonds, mini M&M's (reserve some for the top) until evenly coated and press into the prepared pan. Sprinkle tops with reserved M&M's and mini chocolate chips.
Form
Spray a spatula with oil and press down into the pan. Press firmly (I go through and press 2-3 times, spraying spatula again as needed).
Chill
Cool in the fridge for 2 hours- overnight (overnight is best!), before slicing into bars.
Slice
Slice into 12 bars. These bars are best stored in the fridge as they can soften up when stored at room temperature.
Denise's Tips for Success
Two steps are extremely important in this recipe to ensure that these monster granola bars hold together without crumbling:
- Simmer for 1 minute. Do not start the timer until the pot looks like the photo above, and don't touch it for the full minute while it simmers.
- Press the bars down firmly...go over them 2-3 times to get them nice and pressed into the pan before refrigerating.
FAQ
Because the base of these bars is natural nut butter, they do not hold up when stored at room temperature and must be kept cool. If you had an ice pack in the lunch, they would probably be OK.
They keep well for up to a week in the fridge, and you can freeze for up to 3 months.
Yes! They are fantastic with almond butter. In theory, any natural (drippy) nut or seed butter should work, though I've only tested with almond butter.
Two steps are extremely important for holding these bars together:
1. simmer for 1 minute. Do not start the timer until the pot looks like the photo above, and don't touch it for the full minute while it simmers.
2. Press the bars down firmly...go over them 2-3 times to get them nice and pressed into the pan before refrigerating.
Storage
These monster granola bars MUST be stored in the fridge, otherwise, they become too soft and will crumble.
- fridge - stored in an airtight container, they are good for 1 week in the fridge.
- freezer - wrap loosely in parchment paper, and place in a meal prep container or sturdy freezer bag. They can be frozen for up to 3 months.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Monster Granola Bars
Ingredients
- ⅓ cup coconut oil refined coconut oil recommended; 74 g; note 1
- ½ cup honey 156 g; note 2
- ⅓ cup all natural peanut butter 84 g; almond butter works great, too; note 3
- 1 teaspoon vanilla extract
- 1 pinch salt
- 3 cups rolled oats 284 g; note 4
- ½ cup almonds coarsely chopped; note 5
- ½ cup mini M&M's
- 2 tablespoons mini chocolate chips 18 g
Instructions
- Simmer - Combine honey, coconut oil, and peanut butter in a medium pot. Bring to a simmer, and once the pot starts bubbling up all over (see image at top of post), start the timer for 1 minute.
- Cool - When time is up, remove from heat and stir in the vanilla and salt. Let it cool down for 10-15 minutes.
- Prepare baking dish - While the pot is cooling, prepare a 9x9 inch baking dish with parchment paper (secure with binder clips to make the process easier).
- Combine - Stir in rolled oats, chopped almonds, mini M&M's (reserve some for the top) until evenly coated and press into the prepared pan. Sprinkle tops with reserved M&M's and mini chocolate chips.
- Form - Spray a spatula with oil and press down into the pan. Press firmly (I go through and press 2-3 times, spraying spatula again as needed).
- Chill - Cool in the fridge for 2 hours- overnight (overnight is best!), before slicing into bars.
- Slice - Slice into 12 bars. These bars are best stored in the fridge as they can soften up when stored at room temperature.
Tips:
- we recommend using refined coconut oil so the bars don't have a strong coconut flavor. Liquid oils may not be swapped.
- Maple syrup does not work in these bars
- all-natural peanut butter must be used, but you can also swap for almond butter if you prefer!
- may also be called 'old fashioned' or 'large flake' oats; do not use quick oats or steel cut oats for this recipe.
- could be swapped for your favorite nut such as walnuts or pecans
- fridge - stored in an airtight container, they are good for 1 week in the fridge.
- freezer - wrap loosely in parchment paper, and place in a meal prep container or sturdy freezer bag. They can be frozen for up to 3 months.
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Kelli says
My whole family is addicted to these. Thank you SO much!
Denise says
Oh yay! I'm glad to hear this, Kelli! I need to make a batch for my kiddos soon 🙂