These Gluten-Free Triple Peanut Butter Granola Bars make life so much better! They’re a quick, no-bake and zero-fuss snack. All they offer is pure peanut butter goodness and, of course, they’re gluten-free, refined sugar-free, dairy-free, packed with protein, and clean-eating!
Happy National Peanut Butter Day! In honor of this magical day, I just had to present you with an additional recipe this week—Gluten-Free Triple Peanut Butter Granola Bars. It’s also my first granola bar recipe on Triple S. Yayy!🤗
Peanut butter has got to be a staple in almost everybody’s house. It goes so well with just about anything! This miracle nut butter can even induce those picky eaters to eat their fruits and vegetables! That’s pretty amazing, if you ask me.
These no-bake Gluten-Free Triple Peanut Butter Granola Bars are the go-to granola bars for you peanut butter lovers! 🥜❤️
I don’t think I could’ve squeezed any more peanut butter in these bad boys. There’s a whole cup of chunky (or creamy) peanut butter in the base, along with ½ cup chopped peanuts, and ¼ cup smooth peanut butter on top to make that beautiful, silky peanut butter final layer.😍
Try to keep it together.
Not only are these Gluten-Free Triple Peanut Butter Granola Bars jam-packed with peanut butter, but they’re also loaded with other nourishing ingredients, like gluten-free rolled oats, puffed brown rice cereal, chia seeds, flax meal, raw honey, organic unrefined coconut oil, and cinnamon. Let’s not forget those ingredients that really make my sinless creations pop—pure vanilla extract and sea salt.
Lots of yumminess going on.😋
I’ve made probably five different kinds of granola bars incorporating peanut butter, but these are by far Michael’s favorite. He has always been a major peanut butter lover; he used to have TWO peanut butter and jelly sandwiches a day (sometimes with sliced banana), and that was for a “snack.” Yep, he has a big appetite.
Sometimes it’s pretty unbelievable how much food we used to eat when we were younger, because our weight never changed! We’re so appreciative for our high metabolisms. 😂
My appetite has slowed down, so I eat like a normal human being now, but Michael’s is reluctant to do so. It makes it fun for me though. In return I get to make lots of different recipes without any complaints. Lol.
Nevertheless, I do have to give you a little warning about these Gluten-Free Triple Peanut Butter Granola Bars—they can get pretty very addictive! It’s a good thing you can’t take them on-the-go because I don’t think you’ll be able to stop eating them once you start!
Since the peanut butter topping is made with peanut butter, coconut oil, and a little bit of maple syrup and vanilla extract, they don’t do so well in room temperature or the heat. They like to keep chilly in the fridge. 😉 In that sense, if you don’t want these falling apart on you, crumbling into peanut butter granola, I’d advise keeping them in the refrigerator.
Ready for your cooking lesson?
Start by warming the honey, peanut butter, and coconut oil in a medium saucepan over low heat. Once the coconut oil is melted, stir in the vanilla extract, salt, and cinnamon. Then, stir in the chia seeds and flax meal. After that, it’s time to gently fold in the oats, puffed brown rice cereal, and chopped peanuts (or other nuts).
Add granola bar ingredients in a foil or parchment paper-lined 9×13″ pyrex dish. Press down very firmly and evenly—using a flat measuring spoon or spatula are perfect, unintended, tools for this. Lol.
Place these peanut butter aroma filled beauties in the fridge while you make the top peanut butter layer.
To make the top layer, melt the coconut oil and whisk in the peanut butter, maple syrup/honey, vanilla extract, and salt. Pour that silky peanut butter concoction over the granola bar base and smooth it out evenly—don’t forget the edges! 🙂
Place it back in the fridge for about 2 hours to ensure everything fully solidifies before cutting into bars.
If you make these please take pictures and tag me so I can see your stunning Gluten-Free Triple Peanut Butter Granola Bars!! ❤️ #sabrinassinlesssecrets @sabrinassinlesssecrets #TripleS #becausesinlessisdelicious #NationalPeanutButterDay
Enjoy! 😊
- 2 ¼ cups gluten-free rolled oats (about 202g)
- 1 cup all natural chunky or creamy peanut butter (256g)
- ½ cup puffed brown rice cereal (8.5g)
- ½ cup finely chopped peanuts (can sub other nuts of choice, I like to use a blend of peanuts and walnuts) (about 56g)
- ⅓ cup raw honey (about 110g)
- 2 tablespoons flax meal (13g)
- 2 tablespoons chia seeds (24g)
- 1 tablespoon organic unrefined coconut oil (about 14g)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon cinnamon (optional)
- ⅛ teaspoon sea salt (optional)
- ¼ cup all natural creamy peanut butter (64g)
- 2 tablespoons organic unrefined coconut oil (about 28g)
- 1 teaspoon pure maple syrup or raw honey
- ¼ teaspoon vanilla extract
- Pinch of sea salt (optional)
- In a medium saucepan over low heat, warm the honey, peanut butter, and coconut oil.
- Once the coconut oil has melted, stir in the vanilla extract, salt, and cinnamon.
- Then, stir in the chia seeds and flax meal.
- Thereafter, it's time to gently fold in the oats, puffed brown rice cereal, and chopped peanuts (or other nuts).
- Transfer the granola bar ingredients in a foil or parchment paper-lined 9x13" Pyrex dish. Press down very firmly and evenly—using a flat measuring spoon or spatula are perfect, unintended, tools for this. Lol.
- Place these peanut butter aroma filled beauties in the fridge while you make the top peanut butter layer.
- To make the top layer, melt the coconut oil and whisk in the peanut butter, maple syrup/honey, vanilla extract, and salt. Pour that silky peanut butter concoction over the granola bar base and smooth it out evenly—don't forget the edges! 🙂
- Place it back in the fridge for about 2 hours to ensure everything fully solidifies before cutting into bars.
To make granola bites, cut out 18-20 regular-sized granola bars and then cut them in threes to have a total of 54-60 Gluten-Free Triple Peanut Butter Granola Bites. 🙂 Yum!
These will last for 2-3 weeks in the fridge.
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