These wholegrain Peanut Butter Chocolate Chip Granola Bars are inspired by Kind bar's healthy grain granola bars. Naturally sweetened with maple syrup and featuring millet, quinoa and oats for a crunchy, chewy texture. Gluten-free and vegan.
Chewy, Crunchy and Chocolatey
These aren't your average granola bars! Along with heart-healthy oats, they're speckled with whole millet and protein-rich quinoa. Instead of refined sugars or oils, they're bound with maple syrup and peanut butter for a more wholesome bar. Simply mix and bake for the perfect grab-and-go snack or sweet addition to your lunchbox.
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Ingredients and Substitutions
Gluten-free rolled oats - Sometimes called old-fashioned oats, these are thicker than quick oats so absorb less moisture, keeping the granola bars soft and chewy. Look for certified gluten-free oats to keep the bars gluten-free.
Whole millet - This gluten-free wholegrain is a great source of protein, fiber and micronutrients. You can substitute millet for more quinoa, if needed.
Quinoa - A gluten-free pseudo-cereal which is actually a tiny seed that contains all 9 essential amino acids, making it a complete protein. It's also a good source of fiber and is rich in minerals like magnesium and phosphorus.
Natural peanut butter - Brings a soft, buttery texture to the granola bars while providing healthy fats, protein and fiber. Choose a peanut butter that only contains peanuts and salt. Swap with sunflower seed butter if you've got a nut allergy.
Maple syrup - Naturally sweet syrup which binds the ingredients in these granola bars together. You can use honey instead if you're not vegan.
Vegan chocolate chips - Use whatever kind are your favorite - dark or semi-sweet are my go-tos. If you don't need the bars to be vegan, regular chocolate chips will work, too.
Salt and vanilla extract
How to Make Peanut Butter Chocolate Chip Granola Bars
Before you start: Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper.
Step 1: Add oats, millet, quinoa, and salt to a large bowl.
Step 2: Pour peanut butter, maple syrup, and vanilla extract over oats and stir until evenly coated. Fold in the chocolate chips.
Step 3: Transfer mixture to prepared pan. Use an extra piece of parchment paper to press the mixture down firmly into an even layer. Bake for 18-20 minutes until lightly golden.
Step 4: Allow to cool completely in the pan. Use the parchment paper to transfer bars to a cutting board and cut into 12 pieces.
Variations
Customize these granola bars by using your favorite nut butters or mix-ins, for example:
- Vanilla-Blueberry: Use cashew or almond butter instead of peanut butter and swap the chocolate chips for dried blueberries.
- Honey-Coconut: Use honey instead of maple syrup and swap the chocolate chips for unsweetened, shredded coconut.
- Double Chocolate: Reduce the oats by ¼ cup, and add in 2 tablespoons of unsweetened cocoa powder.
Recipe Tips
- Leave a little bit of parchment paper overhanging the edges of the baking pan. This 'sling' of paper makes it easy to lift the baked bars out of the pan for slicing.
- Let the granola bars cool completely before slicing so they can firm up. You'll get the cleanest cuts this way.
More Gluten-Free Treats
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📖 Recipe
Peanut Butter Chocolate Chip Granola Bars
Ingredients
- 3 cups gluten-free rolled oats
- ¼ cup whole millet
- ¼ cup dry quinoa
- heaping ¼ teaspoon salt
- 1 cup natural peanut butter
- ½ cup + 1 tablespoon maple syrup room temperature
- 1 teaspoon pure vanilla extract
- ½ cup vegan chocolate chips
Instructions
- Line a 9x13 baking pan with parchment paper. Preheat the oven to 325 degrees Fahrenheit.
- Add oats, millet, quinoa, and salt to a large bowl. Pour peanut butter, maple syrup, and vanilla extract over oats and stir until the oat mixture has been evenly coated.
- Fold in the chocolate chips.
- Transfer the mixture to the prepared pan. Using an extra piece of parchment paper, press the mixture down firmly into an even layer. Bake for 18-22 minutes. The top should start turning slightly golden and the edges golden.
- Allow the pan to cool completely. Use the parchment paper to transfer bars to a cutting board. Use a sharp knife and cut into squares or rectangles.
Notes
- Leave a little bit of parchment paper overhanging the edges of the baking pan. This 'sling' of paper makes it easy to lift the baked bars out of the pan for slicing.
- Let the granola bars cool completely before slicing so they can firm up. You'll get the cleanest cuts this way.
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