1. Can I use steel-cut oats instead of rolled oats?

No — steel-cut oats are too hard and chewy for no-bake recipes like Peanut Butter Trail Mix Bars . Use rolled oats or quick oats for the best results.

2. What can I use instead of ground flaxseed?

If you don’t have ground flaxseed, simply replace it with more rolled oats. Your Peanut Butter Trail Mix Bars will still hold their shape and taste delicious.

3. Why are my bars falling apart?

This is one of the most common issues with Peanut Butter Trail Mix Bars . It usually happens when the mixture isn't pressed firmly enough into the pan or if there’s too little peanut butter or honey.

4. Can I skip the chocolate chips?

Yes, you can make Peanut Butter Trail Mix Bars without chocolate chips. Substitute them with chopped dried fruit, seeds, or simply leave them out for a lower-sugar option.

5. Are these bars kid-friendly and lunchbox-safe?

Absolutely! These Peanut Butter Trail Mix Bars are naturally sweet, filling, and perfect for school lunches. To make them nut-free, swap peanut butter with sunflower seed butter and use seeds instead of nuts.

Peanut Butter Trail Mix Bars: 7 Reasons to Love This Snack

Description

These no-bake Peanut Butter Trail Mix Bars are the perfect chewy, crunchy snack made with oats, nuts, dried fruit, and creamy peanut butter. They’re naturally gluten-free, customizable, and ideal for meal prep or on-the-go snacking.

Ingredients

Scale

⅔ cup (95g) whole almonds
⅔ cup (95g) whole cashews
1½ cups (128g) old-fashioned rolled oats (divided)
⅓ cup (35g) ground flaxseed
⅓ cup (40g) dried cranberries
⅓ cup (50g) raisins
½ cup (170g) honey, maple syrup, or brown rice syrup
¾ cup (185g) peanut butter (creamy or crunchy)
2 tbsp (30ml) coconut oil

⅓ cup (60g) mini chocolate chips

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Instructions

Line an 8- or 9-inch square pan with parchment paper, leaving overhang.
In a food processor, pulse almonds, cashews, and ½ cup oats about 10 times until coarsely chopped.
In a large bowl, combine pulsed mix with remaining oats, flaxseed, cranberries, and raisins.
Melt peanut butter, honey, and coconut oil in the microwave or on stovetop until smooth.
Pour melted mixture over dry ingredients. Stir well. Fold in mini chocolate chips.
Press mixture firmly into the pan using a spatula or greased hands.

Refrigerate for at least 1 hour. Remove, lift out using parchment, and slice into bars.

Notes

For vegan: use maple syrup and dairy-free chocolate chips.

Swap peanut butter with sunflower seed butter for nut-free.

Store at room temp (1 week), fridge (2 weeks), or freeze up to 3 months.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Snack, No-Bake Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 220
Sugar: 10g
Sodium: 60mg
Fat: 13g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 3g
Protein: 6g
Cholesterol: 0mg