I made Monster Granola Bars loaded with peanut butter, mini M&M’s and mini chocolate chips in one pan and you won’t believe how ridiculous and addictive they are.

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I’m obsessed with these Monster Granola Bars because they’re loud, messy, and exactly what my snack drawer needs. I love the way creamy peanut butter cuts through the sugar rush from mini M&M’s, and the little chocolate pockets that melt into the oats.

Not pretending this is health food, though it’s listed under Homemade Kids Granola Bars on my site because the kids demand them nonstop. I’ll take a bar over a candy bar any day.

Sticky fingers, chocolate beard, zero regret. These are snack bar chaos in a good way.

Bring one to everything. No apologies, just messy bites.

Ingredients

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Basically, rolled oats give hearty chew and keep it filling.
Creamy peanut butter, it’s what binds bars and adds protein.
Unsalted butter, adds rich moisture and keeps bars tender.
Light brown sugar brings caramel sweetness and sticky chew.
Honey adds natural sweetness and helps everything stick together.
Vanilla, little flavor booster that makes it taste homemade.
Salt, balances sweetness and wakes up all the flavors.
Mini M&M’s, colorful candy pockets of fun and melty chocolate.
Mini chocolate chips, extra melty bites without overpowering.
Plus chopped roasted peanuts, crunchy salty contrast you’ll love.
Crisp rice cereal, airy crunch that stops everything from being dense.

Ingredient Quantities

3 cups old fashioned rolled oats

1 cup creamy peanut butter (not natural, so it binds better)

1/2 cup unsalted butter, melted

1/2 cup packed light brown sugar

1/4 cup honey

1 teaspoon vanilla extract

1/2 teaspoon fine salt

1 cup mini M&M’s

1/2 cup mini chocolate chips

1/2 cup chopped roasted peanuts (optional but I always add em)

1 cup crisp rice cereal (like Rice Krispies) for extra crunch

How to Make this

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1. Preheat oven to 350F and line an 8×8 inch baking pan with parchment, leaving some overhang so you can lift the bars out later. Lightly spray the parchment so it stays put.

2. In a large, heavy pot over medium heat combine the butter, creamy peanut butter, brown sugar and honey. Stir constantly until smooth and sugar is dissolved, about 3 to 4 minutes. Don’t let it boil hard, just a gentle bubble now and then.

3. Remove the pot from heat and stir in the vanilla and salt. Taste a little, adjust salt if you like them more savory.

4. Add the oats to the pot and fold until they are evenly coated. Then add the crisp rice cereal and fold again, try not to crush the rice too much.

5. Fold in the mini M&M’s, mini chocolate chips and chopped roasted peanuts. Reserve a handful of M&M’s and chips for sprinkling on top if you want them to look pretty.

6. Transfer the mixture to the prepared pan. Use a piece of parchment or the bottom of a measuring cup to press the mixture down firmly and evenly, compacting it so the bars hold together later.

7. Sprinkle the reserved M&M’s and chips over the top and press them in gently so they stick.

8. Bake in the preheated oven for 10 to 12 minutes just to set the bars and toast the oats a little. You want the edges to be slightly golden but not burnt.

9. Remove from oven and let cool on a wire rack for about 15 minutes, then put the pan in the fridge for at least 30 minutes to fully firm up. If you try to cut them too soon they will fall apart.

10. Lift the slab out using the parchment overhang, cut into bars with a sharp knife, store in an airtight container at room temp for a few days or in the fridge for longer. They keep surprisingly well, though they never last long in my house.

Equipment Needed

1. 8×8 inch baking pan lined with parchment (leave overhang so you can lift the bars out later)
2. Large heavy-bottomed pot for melting and stirring the butter, peanut butter, sugar and honey
3. Rubber spatula or wooden spoon for folding in oats, cereal and mix-ins
4. Measuring cups and spoons (1 cup, 1/2 cup, 1 tsp)
5. Mixing bowl for combining oats if you prefer to mix off the heat sometimes
6. Piece of parchment or the bottom of a measuring cup to press the bars evenly into the pan
7. Baking sheet or wire rack to cool the pan on after baking
8. Sharp knife to cut the chilled slab into bars and an airtight container for storage

FAQ

Q: Are these Monster Granola Bars no bake? A: Yes, theyre basically no-bake. You melt the butter, brown sugar and honey just enough to dissolve the sugar, stir in the peanut butter and vanilla, then mix with the oats and extras, press into a pan and chill until firm.

Q: Why does the recipe call for non natural peanut butter? A: Regular creamy peanut butter has stabilizers and oil that dont separate, so it helps the bars bind and stay chewy. Natural PB can make them crumbly unless you add something extra to hold it.

Q: How do I keep the bars from crumbling when I cut them? A: Press the mixture really firmly into the pan, preferably with parchment and a flat-bottomed cup. Chill completely, then use a sharp knife warmed under hot water and wiped dry for clean slices.

Q: Can I make them gluten free or swap ingredients? A: Sure. Use certified gluten free oats and rice cereal. For a nut free version, replace the peanut butter and peanuts with sunflower seed butter and roasted sunflower seeds, and be sure your other mix-ins are nut free.

Q: How should I store them and how long do they last? A: Store in an airtight container at room temp for up to 4 days. For longer keep in the fridge up to 2 weeks, or freeze for up to 3 months. Thaw in the fridge or at room temp before eating.

Q: Can I change the mix ins or make them less sweet? A: Yep, swap M&M’s for raisins, dried cranberries, or chopped pretzels. To reduce sweetness, cut the brown sugar or honey by a quarter cup, but be aware they might be slightly less sticky so press extra firm and chill well.

Monster Granola Bars Recipe Substitutions and Variations

3 cups old fashioned rolled oats: substitute with quick oats for a chewier, slightly denser bar, or use 3 cups quinoa flakes if you want a nuttier, gluten free option (check packaging for gluten free certs).
1 cup creamy peanut butter (not natural): swap for creamy almond butter for milder flavor, or sunflower seed butter if there’s a peanut allergy; both bind almost as well but sunflower can be a bit oilier so press the mixture into the pan firmly.
1/2 cup unsalted butter, melted: replace with 1/2 cup coconut oil (solid at room temp, gives a subtle coconut note), or use 1/2 cup vegetable shortening for a neutral flavor and firmer set at room temp.
1 cup mini M&M’s: use 1 cup mini chocolate chips, chopped chocolate bars, or even 1 cup dried cranberries + white chocolate chips for a sweet-tart twist; note dried fruit will make the bars a bit chewier.

Pro Tips

1. Press the mixture really firmly into the pan so the bars hold together—use a piece of parchment or the bottom of a measuring cup and keep tamping until it feels compact. If you skip this they’ll crumble when you cut them.

2. Add most of the M&M’s and chips after the mix has cooled off a bit, or reserve more for the top. High heat melts the candy centers and makes the colors bleed. Tossing extras on top after pressing keeps them bright and intact.

3. Chill fully before cutting. Let the pan cool to room temp, then refrigerate at least 30 minutes. Run a sharp knife under hot water and dry it between slices for clean edges without smashing the bars.

4. For better chew and balance, don’t skimp on salt and don’t over-toast the oats. A little extra fine salt wakes up the sweetness, and 10 to 12 minutes in the oven should just set and lightly toast the oats—any more and the bars dry out.

Monster Granola Bars Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I made Monster Granola Bars loaded with peanut butter, mini M&M’s and mini chocolate chips in one pan and you won't believe how ridiculous and addictive they are.

Servings

servings

Calories

477

kcal

Equipment: 1. 8×8 inch baking pan lined with parchment (leave overhang so you can lift the bars out later)
2. Large heavy-bottomed pot for melting and stirring the butter, peanut butter, sugar and honey
3. Rubber spatula or wooden spoon for folding in oats, cereal and mix-ins
4. Measuring cups and spoons (1 cup, 1/2 cup, 1 tsp)
5. Mixing bowl for combining oats if you prefer to mix off the heat sometimes
6. Piece of parchment or the bottom of a measuring cup to press the bars evenly into the pan
7. Baking sheet or wire rack to cool the pan on after baking
8. Sharp knife to cut the chilled slab into bars and an airtight container for storage

Ingredients

3 cups old fashioned rolled oats
1 cup creamy peanut butter (not natural, so it binds better)
1/2 cup unsalted butter, melted
1/2 cup packed light brown sugar
1/4 cup honey
1 teaspoon vanilla extract
1/2 teaspoon fine salt
1 cup mini M&M’s
1/2 cup mini chocolate chips
1/2 cup chopped roasted peanuts (optional but I always add em)
1 cup crisp rice cereal (like Rice Krispies) for extra crunch

Directions

Preheat oven to 350F and line an 8×8 inch baking pan with parchment, leaving some overhang so you can lift the bars out later. Lightly spray the parchment so it stays put.
In a large, heavy pot over medium heat combine the butter, creamy peanut butter, brown sugar and honey. Stir constantly until smooth and sugar is dissolved, about 3 to 4 minutes. Don’t let it boil hard, just a gentle bubble now and then.
Remove the pot from heat and stir in the vanilla and salt. Taste a little, adjust salt if you like them more savory.
Add the oats to the pot and fold until they are evenly coated. Then add the crisp rice cereal and fold again, try not to crush the rice too much.
Fold in the mini M&M’s, mini chocolate chips and chopped roasted peanuts. Reserve a handful of M&M’s and chips for sprinkling on top if you want them to look pretty.
Transfer the mixture to the prepared pan. Use a piece of parchment or the bottom of a measuring cup to press the mixture down firmly and evenly, compacting it so the bars hold together later.
Sprinkle the reserved M&M’s and chips over the top and press them in gently so they stick.
Bake in the preheated oven for 10 to 12 minutes just to set the bars and toast the oats a little. You want the edges to be slightly golden but not burnt.
Remove from oven and let cool on a wire rack for about 15 minutes, then put the pan in the fridge for at least 30 minutes to fully firm up. If you try to cut them too soon they will fall apart.
Lift the slab out using the parchment overhang, cut into bars with a sharp knife, store in an airtight container at room temp for a few days or in the fridge for longer. They keep surprisingly well, though they never last long in my house.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.