I just made Healthy Chocolate Granola Bars that are shockingly soft and chewy, studded with tiny chocolate chips, and honestly you’ll want the recipe.
I’m obsessed with these Healthy Chocolate Granola Bars because they hit that chewy, slightly salty, snack sweet spot I crave. I love that they’re GF and feel like a treat without the guilt.
I keep a stash for mornings when I’m running late and for dumb afternoons that need rescuing. And they’re messy in the best way, all sticky almond butter and melty dairy free mini chocolate chips.
Seriously, nothing beats pulling one from the container and knowing it’s Home Made Gluten Free Snacks that don’t taste like cardboard. I will fight you for the last piece.
No joke, really.
Ingredients
- Basically the rolled oats, chewy base and steady whole‑grain energy you’ll rely on.
- Almond or peanut butter, rich, creamy protein that helps bars stick together.
- Plus maple or honey, natural sweetness and a bit of chewiness without junk sugar.
- Coconut oil, adds tenderness and keeps bars soft instead of crumbly.
- Brown sugar, optional extra chew and caramel-like depth if you want it sweeter.
- Vanilla, small touch that makes everything taste rounded and homey.
- Sea salt, balances sweet and brings out the other ingredients.
- Cinnamon, warm spice that feels cozy and not too sweet.
- Chopped nuts, crunchy protein and satisfying mouthfeel in every bite.
- Seeds, tiny boosts of crunch, healthy fats and a nice texture contrast.
- Chia or flax, sneaky fiber and omega fats that keep you full.
- Dairy‑free chips, melty pockets of chocolate happiness without dairy.
- Dried fruit, tart chewiness and a sweet bite in each bar.
Ingredient Quantities
- 2 1/2 cups gluten free rolled oats
- 1 cup natural almond butter or peanut butter, slightly warmed
- 1/3 to 1/2 cup pure maple syrup or honey (use maple to keep it vegan)
- 1/4 cup melted coconut oil
- 1/4 cup packed light brown sugar (optional, for extra chew)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped nuts (almonds, pecans or walnuts)
- 1/4 cup sunflower or pumpkin seeds (optional)
- 2 tablespoons chia seeds or ground flaxseed
- 1/2 cup dairy free mini chocolate chips
- 1/3 cup dried fruit like cranberries or cherries (optional)
How to Make this
1. Line an 8×8 inch baking pan with parchment paper, leaving some overhang so you can lift the bars out easy later.
2. In a small saucepan over low heat, warm the almond or peanut butter, maple syrup (or honey), melted coconut oil and light brown sugar until smooth and just combined, stirring so it doesnt scorch; remove from heat and stir in the vanilla and salt.
3. In a large bowl combine the gluten free rolled oats, ground cinnamon, chia or ground flax, chopped nuts, seeds if using, dried fruit if using, and chocolate chips; stir so everything is evenly mixed.
4. Pour the warm nut butter mixture over the dry ingredients and mix with a spatula until all the oats are moistened and the mixture looks sticky and uniform; you might need to press out a few lumps with the back of the spatula.
5. Transfer the mix to the prepared pan and press down very firmly with another sheet of parchment or the bottom of a measuring cup so the bars are tightly packed; this helps them hold together later.
6. Chill in the refrigerator for at least 1 hour, or in the freezer for 20 to 30 minutes if you want to speed it up; they should be firm to the touch before cutting.
7. Use the parchment overhang to lift the slab out of the pan, place on a cutting board and cut into bars or squares; wipe your knife between cuts for cleaner edges.
8. Store the bars in an airtight container in the fridge for up to 2 weeks or freeze for longer storage; if they get too hard, let sit at room temp for 10 minutes before eating.
9. Tips: press extra-tight for chewier bars, use maple syrup to keep it vegan, and dont skip chilling or they’ll crumble; if you want sweeter, stir a bit more brown sugar into the warm mixture.
Equipment Needed
1. 8×8 inch baking pan (lined with parchment leaving overhang)
2. parchment paper (extra sheet for pressing)
3. small saucepan
4. large mixing bowl
5. rubber spatula and a sturdy spatula or wooden spoon
6. measuring cups and spoons
7. measuring cup or the bottom of a cup for pressing the mixture firmly
8. sharp knife and cutting board
9. refrigerator or freezer for chilling
FAQ
Healthy Granola Bars Recipe Substitutions and Variations
- Almond or peanut butter: swap for sunflower seed butter or tahini — same creamy bind but nut free, great if you’ve got allergies or forgot nuts.
- Pure maple syrup or honey: use agave nectar, date syrup, or brown rice syrup if you want a milder sweetness or a vegan pantry swap.
- Gluten free rolled oats: replace with quick oats, rolled spelt flakes, or lightly crushed puffed quinoa for a different texture that still holds together.
- Melted coconut oil: use melted unsalted butter, avocado oil, or melted coconut oil’s neutral cousin like refined vegetable oil for similar moisture without coconut flavor.
Pro Tips
1) Press the mixture WAY firmer than you think you need to, then press again. If you skip this they’ll fall apart, but if you pack it down tight you get chewy bars that actually hold together. Use the flat bottom of a measuring cup or a small saucepan to really compact it.
2) Warm the nut butter + syrup just enough so it flows, dont overheat. If it gets too hot the oils separate and the bars end up greasy. Warm until it’s smooth and pourable, then take it off the heat and stir in the vanilla and salt.
3) Chill fully before cutting, and slice with a hot, wiped knife for clean edges. Run the knife under hot water, dry it, cut, then wipe between cuts. If you cut too soon the bars crumble, and if theyre frozen solid let them sit 10 minutes at room temp so they’re not rock hard.
4) Mix-ins matter for texture so balance wet and dry. If you add extra dried fruit or extra chocolate chips, add a tablespoon or two more oats or a little more nut butter so the bars dont get too loose. For vegan keep maple syrup and use dairy free chips.
Healthy Granola Bars Recipe
I just made Healthy Chocolate Granola Bars that are shockingly soft and chewy, studded with tiny chocolate chips, and honestly you’ll want the recipe.
12
servings
385
kcal
Equipment: 1. 8×8 inch baking pan (lined with parchment leaving overhang)
2. parchment paper (extra sheet for pressing)
3. small saucepan
4. large mixing bowl
5. rubber spatula and a sturdy spatula or wooden spoon
6. measuring cups and spoons
7. measuring cup or the bottom of a cup for pressing the mixture firmly
8. sharp knife and cutting board
9. refrigerator or freezer for chilling
Ingredients
-
2 1/2 cups gluten free rolled oats
-
1 cup natural almond butter or peanut butter, slightly warmed
-
1/3 to 1/2 cup pure maple syrup or honey (use maple to keep it vegan)
-
1/4 cup melted coconut oil
-
1/4 cup packed light brown sugar (optional, for extra chew)
-
1 teaspoon pure vanilla extract
-
1/2 teaspoon fine sea salt
-
1 teaspoon ground cinnamon
-
1/2 cup chopped nuts (almonds, pecans or walnuts)
-
1/4 cup sunflower or pumpkin seeds (optional)
-
2 tablespoons chia seeds or ground flaxseed
-
1/2 cup dairy free mini chocolate chips
-
1/3 cup dried fruit like cranberries or cherries (optional)
Directions
- Line an 8×8 inch baking pan with parchment paper, leaving some overhang so you can lift the bars out easy later.
- In a small saucepan over low heat, warm the almond or peanut butter, maple syrup (or honey), melted coconut oil and light brown sugar until smooth and just combined, stirring so it doesnt scorch; remove from heat and stir in the vanilla and salt.
- In a large bowl combine the gluten free rolled oats, ground cinnamon, chia or ground flax, chopped nuts, seeds if using, dried fruit if using, and chocolate chips; stir so everything is evenly mixed.
- Pour the warm nut butter mixture over the dry ingredients and mix with a spatula until all the oats are moistened and the mixture looks sticky and uniform; you might need to press out a few lumps with the back of the spatula.
- Transfer the mix to the prepared pan and press down very firmly with another sheet of parchment or the bottom of a measuring cup so the bars are tightly packed; this helps them hold together later.
- Chill in the refrigerator for at least 1 hour, or in the freezer for 20 to 30 minutes if you want to speed it up; they should be firm to the touch before cutting.
- Use the parchment overhang to lift the slab out of the pan, place on a cutting board and cut into bars or squares; wipe your knife between cuts for cleaner edges.
- Store the bars in an airtight container in the fridge for up to 2 weeks or freeze for longer storage; if they get too hard, let sit at room temp for 10 minutes before eating.
- Tips: press extra-tight for chewier bars, use maple syrup to keep it vegan, and dont skip chilling or they'll crumble; if you want sweeter, stir a bit more brown sugar into the warm mixture.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 79g
- Total number of serves: 12
- Calories: 385kcal
- Fat: 24.1g
- Saturated Fat: 7.6g
- Trans Fat: 0g
- Polyunsaturated: 5g
- Monounsaturated: 11.4g
- Cholesterol: 0mg
- Sodium: 100mg
- Potassium: 342mg
- Carbohydrates: 41.1g
- Fiber: 5.1g
- Sugar: 21.3g
- Protein: 8.3g
- Vitamin A: 20IU
- Vitamin C: 0.5mg
- Calcium: 86mg
- Iron: 2.1mg
