Nature Valley bars contain inflammatory seed oils (canola/sunflower oil) and non-organic ingredients including refined sugars and soy lecithin. This DIY version eliminates all seed oils by using coconut oil for binding, replaces all ingredients with certified organic alternatives, and provides the same crunchy texture and peanut butter flavor without inflammatory oils or artificial additives.
Based on: Peanut Butter Granola Bars
· Makes approximately 30 servings (60 individual bars)
· Serving: 2 bars (42g), same as commercial product
Why This Recipe is Seed Oil Free
Commercial Peanut Butter Granola Bars from Nature Valley Crunchy often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Peanut Butter Granola Bars may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic rolled oats
240g (about 3 cups) · Bob's Red Mill Organic Extra Thick Rolled Oats
Provides the main crunchy structure and fiber content of the bars
Provides sweetness without refined sugar; lower glycemic impact than regular sugar
Organic brown rice syrup
80g (about 1/4 cup) · Lundberg Organic Brown Rice Syrup
Acts as liquid sweetener and binding agent; replaces corn-based brown sugar syrup
Unrefined sea salt
3g (about 1/2 teaspoon) · Redmond Real Salt
Enhances flavors and balances sweetness
Aluminum-free baking soda
1g (about 1/4 teaspoon) · Bob's Red Mill Aluminum-Free Baking Soda
Provides slight lift and helps achieve the characteristic texture
Instructions
Step 1. Preheat oven to 325°F (165°C). Line an 8x12 inch baking dish with parchment paper, leaving overhang for easy removal. The lower temperature prevents the coconut oil from burning while ensuring even cooking throughout.
Step 2. In a large mixing bowl, combine 240g (3 cups) organic rolled oats, 3g (1/2 teaspoon) sea salt, and 1g (1/4 teaspoon) baking soda. Whisk thoroughly for 1-2 minutes to ensure even distribution — mineral-rich salt can clump and create salty pockets if not properly dispersed.
Step 3. In a separate bowl, thoroughly mix 130g (1/2 cup) organic peanut butter, 75g (1/3 cup) melted coconut oil, 50g (1/4 cup) coconut sugar, and 80g (1/4 cup) brown rice syrup. Whisk vigorously for 2-3 minutes until completely smooth and emulsified — any lumps will create uneven sweetness in the final bars.
Step 4. Pour the wet mixture over the oat mixture and fold together using a large spoon or spatula. Mix for 2-3 minutes until every oat is coated and the mixture holds together when pressed. If mixture seems too dry, add 1 tablespoon melted coconut oil; if too wet, add 2 tablespoons oats.
Step 5. Press mixture firmly and evenly into prepared baking dish using the bottom of a measuring cup or your hands. Apply significant pressure — inadequately compressed bars will crumble when cut. The surface should be smooth and compact with no loose oats visible.
Step 6. Bake for 18-22 minutes until edges are lightly golden but center is still slightly soft. Do not overbake as bars will continue cooking from residual heat. Cool completely in pan for at least 2 hours before cutting — this allows the coconut oil to re-solidify and bind the bars properly.
Step 7. Using parchment overhang, lift entire batch from pan. Cut into 30 equal rectangles using a sharp knife. For clean cuts, wipe blade between cuts. Store in airtight container at room temperature for up to 1 week, refrigerate for 2-3 weeks, or freeze for 3 months.
Storage
Store in airtight container at room temperature up to 1 week. Refrigerate for firmer texture and 2-3 week shelf life. Freeze individual bars wrapped in parchment for grab-and-go snacks. No preservatives means shorter shelf life than commercial versions.
Cost Comparison
Cost per serving (homemade)$0.175
Cost per serving (store-bought)$0.83
Savings79%
Higher upfront ingredient cost but massive long-term savings due to bulk purchasing. Organic, seed oil free ingredients cost more initially but eliminate inflammatory oils and provide superior nutrition density.