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Homemade gluten-free peanut butter granola bars with chocolate chips are arranged on parchment paper. The bars have a golden-brown color and visible oats, with some chocolate chips scattered throughout and nearby.
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Chewy Peanut Butter Chocolate Chip Granola Bars

These gluten-free peanut butter chocolate chip granola bars are chewy, packed with peanut butter flavor, and hold together without being crumbly. Made with purity protocol oats and oat flour for an easy grab-and-go breakfast or snack.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 20 bars
Metric - US Customary

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

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Preheat the oven to 350°F. Grease a 9x13 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.
    A large glass bowl contains brown sugar, gluten-free oats, gluten-free oat flour, baking soda, salt, and cinnamon, ready to be mixed. Nearby are a whisk, a bowl of chocolate chips, a whole egg, and other ingredients.
  • 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.
    A glass bowl filled with a smooth, orange-brown batter sits on a light surface. A metal whisk is next to the bowl, and a small bowl of chocolate chips is partially visible nearby.
  • Pour the wet ingredients into the dry ingredients and stir with a large spoon or spatula until fully combined.
    A glass bowl filled with a mixture of oats and a light brown batter, being stirred with a pink spatula. Next to the bowl is a small white dish of chocolate chips on a light pink surface.
  • Stir in 1 cup (180 g) semi-sweet chocolate chips.
    A glass bowl filled with a mixture of oats, raisins, and a sticky batter. A pink spatula is partially submerged, mixing the ingredients together on a light-colored surface.
  • 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.
    A rectangular pan lined with parchment paper is filled with an unbaked mixture of oats and raisins, ready to be made into granola bars.
  • Bake at 350℉ for 20 to 23 minutes, until the edges are golden brown
    A rectangular baking pan lined with parchment paper holds a large, baked oat bar with visible chocolate chips and a golden-brown color.
  • Let cool for 5 minutes, then cut into 20 bars while still warm.
    A tray of homemade granola bars cut into rectangular pieces, with visible oats and scattered chocolate chips on top, resting on parchment paper.

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.

Nutrition

Calories: 174kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 93mg | Potassium: 60mg | Fiber: 1g | Sugar: 14g | Vitamin A: 25IU | Calcium: 22mg | Iron: 0.8mg
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