These gluten-free peanut butter chocolate chip granola bars are one of those recipes I keep coming back to. They’re chewy, not crunchy, with a good amount of peanut butter flavor and chocolate chips in every bite. I make a batch and they’re gone within a few days.
The recipe uses oat flour instead of a standard gluten-free flour blend, which gives the bars a softer texture that holds together without being crumbly. Purity protocol oats are important here if you have celiac disease, since regular oats are often processed in facilities that also handle wheat.
Why You’ll Love This Recipe
Searching for more gluten-free snack recipes? gluten-free chex mix / homemade baked tortilla chips / sweet and spicy chex mix / chocolate avocado pudding
Ingredient Notes
- Gluten-Free Certified Oats – Use certified gluten-free purity protocol oats. Regular oats are frequently cross-contaminated with wheat and are not safe for celiac disease.
- Gluten-Free Oat Flour – You can make your own by blending certified gluten-free oats in a food processor until finely ground. Store-bought works too. Do not substitute a standard gluten-free flour blend here as it will change the texture.
- Brown Sugar – Light or dark both work. Dark brown sugar will give you a slightly deeper, more caramel flavor.
- Honey – Adds chewiness and helps bind the bars. Don’t reduce it further or the bars won’t hold together as well.
- Peanut Butter – Use a no-stir, creamy peanut butter like Jif or Skippy. Natural peanut butter with separated oil can make the bars greasy and affect how they hold together.
- Butter – Melted and slightly cooled before mixing in.
- Chocolate Chips – Use whatever you have on hand. I used regular size, but mini chocolate chips work great in this recipe, too!
Make Your Own Oat Flour
Blend certified gluten-free purity protocol oats in a food processor or blender until finely ground. It takes about 1 minute and 1¼ cups of oats makes roughly 1 cup of oat flour. Make sure to use the same purity protocol oats you’d use in the rest of the recipe.
Recipe FAQs
Yes, as long as you use certified gluten-free purity protocol oats and gluten-free oat flour. Regular oats are not safe for celiac disease even if they’re labeled gluten-free, because they may be cross-contaminated with wheat.
Maple syrup works as a 1:1 substitute. The bars will have a slightly different flavor and may be a touch softer, but they’ll still hold together.
Expert Tips
Storage Instructions
Room Temperature: Store in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.
Freezer: Freeze in a single layer first, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature for about 30 minutes before eating.
Make Ahead: These bars are great for meal prep. Bake a batch on Sunday and they’ll last through the week.
Serving Suggestions
These are good on their own as a snack or packed in a bag for later. I’ll grab one in the morning with a cup of coffee or my apple kale green smoothie when I don’t have time for a full sit down breakfast. They’re also good crumbled over yogurt or alongside my chia pudding breakfast bowl for something more filling. For a bigger breakfast spread, they go well with my gluten-free cinnamon streusel muffins or my slow cooker chocolate peanut butter banana oatmeal bake.
Chewy Peanut Butter Chocolate Chip Granola Bars
Ingredients
- 2½ cups (250 g) gluten-free certified oats - preferably purity protocol
- 1 cup (115 g) gluten-free oat flour
- ½ cup (100 g) brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- ⅓ cup (113 g) honey
- 1 (50 g) large egg - beaten
- 6 tablespoons (85 g) unsalted butter - melted and slightly cooled
- ⅓ cup (85 g) creamy peanut butter
- 2 teaspoons vanilla extract
- 1 cup (180 g) semi-sweet chocolate chips
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Instructions
- Preheat the oven to 350°F. Grease a 9×13 inch baking pan with nonstick spray or butter. Line with parchment paper if desired for easier removal.
- In a large bowl, whisk together 2½ cups (250 g) gluten-free certified oats, 1 cup (115 g) gluten-free oat flour, ½ cup (100 g) brown sugar, 1 teaspoon ground cinnamon, and 1 teaspoon kosher salt.
- In a separate medium bowl, whisk together ⅓ cup (113 g) honey, 1 (50 g) large egg, 6 tablespoons (85 g) unsalted butter (melted and cooled), ⅓ cup (85 g) creamy peanut butter, and 2 teaspoons vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a large spoon or spatula until fully combined.
- Stir in 1 cup (180 g) semi-sweet chocolate chips.
- Transfer the mixture to the prepared pan and press it into an even layer using the back of a spoon or a flat-bottomed measuring cup.
- Bake at 350℉ for 20 to 23 minutes, until the edges are golden brown
- Let cool for 5 minutes, then cut into 20 bars while still warm.
Notes
- Oats: Use certified gluten-free purity protocol oats. I recommend GF Harvest or Gluten-Free Prairie. Regular oats are not safe for celiac disease due to cross-contamination risk. Note that some people with celiac disease also react to avenin, a protein naturally found in oats, even when the oats are certified gluten-free. If you’re newly diagnosed or unsure, check with your doctor before adding oats to your diet.
- Oat Flour: You can make your own by blending certified gluten-free purity protocol oats in a food processor or blender until finely ground. About 1¼ cups of oats makes 1 cup of oat flour.
- Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
These sound great! I am really impressed with your drive to eat healthier this semester!
It’s not easy but I am sure you will succeed, especially with recipes like this!
Don’t know why it put that screen name up but this is MegSmith from Cooking.In.College
http://thecollegiatecook.blogspot.com
Yummy! These look really good!