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White House Peanut Butter Granola Bars

By Margi Fineran, White House Pastry Chef
Servings 12 Bars

kitchen gear

  • Large mixing bowl
  • 12 x 18 inch sheet pan
  • Measuring cups
  • Measuring spoons
  • Spatula
  • Wax or parchment paper
  • Rolling pin
  • Knife


  • 2 cups puffed rice
  • 2 1⁄2 cups puffed millet
  • 4 1⁄2 cups old fashioned rolled oats
  • 1 cup raisins
  • 3⁄4 cup sunflower seeds, toasted
  • 3⁄4 cup pumpkin seeds, toasted
  • 1⁄2 cup flax seeds
  • 3⁄4 cup toasted unsweetened coconut
  • 1 cup mini chocolate chips
  • 3⁄4 cup honey
  • 3⁄4 cup maple syrup
  • 3 cups (24 oz) natural peanut butter


  • Put all the ingredients in a large bowl and mix well to coat everything in peanut butter.
  • Prepare a 12x18-inch sheet pan by lightly brushing it with canola oil.
  • Spread the well-mixed ingredients into the prepared pan and smooth evenly with a spatula. 
  • It’s a stiff mixture, to really push it together, cover with parchment or wax paper and roll it into place with a rolling pin. 
  • Chill or freeze before cutting into squares. 


This is a no bake granola bar, but I have found that it is easy to blend it together if the oatmeal has been toasted and it’s still a little warm.
This can be made with sunbutter or almond butter instead of peanut butter