These chocolate peanut butter granola bars are high protein, vegan and gluten free granola bars sweetened with maple syrup and drizzled in dark chocolate. These chewy, chocolatey granola bars loaded with oats, peanuts, and chia seeds. These filling and nutritious bars are perfect for a breakfast on the go or an easy snack. If you’re looking for vegan granola bars, gluten free granola bars, or vegan breakfast bars, this is the perfect recipe to make!
And, if you’re looking for more vegan and gluten free breakfast ideas, try these peanut butter banana oat bars or this sweet potato black bean hash!
Take your meals to the next level with our incredible Meal Planner! Just $3.25 for a limited time. Get it here!
This post may contain affiliate links, please read our disclosure policy for details.
What You’ll Need For These Chocolate Peanut Butter Granola Bars
Tools You’ll Need
Click to shop.
Join the List
Subscribe
How To Make Chocolate Peanut Butter Granola Bars
Preheat oven to 350° F/175 C. Line an 8” x 8”/20cm x 20cm baking pan with parchment.
In a large bowl, combine the chia seeds with water and allow to sit for at least 5 minutes. The chia seed needs to rehydrate and gel – this helps the bars hold together when cut.
Whisk in the maple syrup, peanut butter, vanilla, and salt until well blended.
Stir in the cocoa powder until blended and all one color.
Fold in the oats and peanuts until everything is well coated and sticky.
Scrape into prepared pan and press firmly into an even layer, minimizing as much air space as possible so that all the oats and seeds cling together.
Bake for 25-30 minutes until firm in the center and barely darker on the edges.
Allow to cool completely in the pan before cutting into bars.
Chop the chocolate finely in a bowl.
Heat the bowl over a pot of boiling water (not touching the water), until chocolate is partially melted. Or microwave for 30-40 seconds until starting to melt, then 15 second bursts until mostly melted. Stir to finish melting and create a smooth chocolate.
Drizzle over the bars and sprinkle with chopped peanuts and flaky sea salt.
Store in a sealed container at room temperature for up to 3 days or in the freezer for up to 1 month. Bars will soften slightly as they sit.
Important Recipe Notes
For dry bars that store longer at room temperature, reduce temperature to 325° F/160 C and bake for 50-60 minutes until very dry to the touch.
Vegan and Gluten Free Breakfast Recipes
Peanut Butter Banana Oat Bars– These peanut butter banana oat bars are an easy vegan and gluten free peanut butter and banana bars with chocolate chips. They are soft and chewy oat bars that are perfect for on-the-go breakfasts and snacks.
Sweet Potato Black Bean Hash– This sweet potato black bean hash is an easy and filling sweet potato hash with black beans and bell pepper for breakfasts or lunches. It has lots of flavor from fresh vegetables and plenty of seasoning but simple to pull together in one pan.
Chocolate Peanut Butter Granola Bars
These chocolate peanut butter granola bars are chewy and easy to make! A wholesome snack packed with oats and naturally sweetened goodness.
- Prep Time: 15
- Rest Time: 5
- Cook Time: 30
- Total Time: 50
- Yield: 10 bars 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Soy Free, Vegan, Vegetarian
Ingredients
2 tbsp/24g chia seeds
2 tbsp/60ml water
1/2 cup/120ml maple syrup
1 tsp/5ml vanilla extract
6 tbsp/90ml unsalted creamy peanut butter
1/2 tsp/3g salt
1/4 cup/20g cocoa powder (regular or Dutch processed)
2 cups/225g gluten free rolled oats
1/2 cup/60g roasted unsalted peanuts
For topping:
3 oz/100g dark chocolate
2 tbsp/20g finely chopped peanuts
Flaky sea salt
Instructions
Preheat oven to 350° F/175 C. Line an 8” x 8”/20cm x 20cm baking pan with parchment.
In a large bowl, combine the chia seeds with water and allow to sit for at least 5 minutes. The chia seed needs to rehydrate and gel – this helps the bars hold together when cut.
Whisk in the maple syrup, peanut butter, vanilla, and salt until well blended.
Stir in the cocoa powder until blended and all one color.
Fold in the oats and peanuts until everything is well coated and sticky.
Scrape into prepared pan and press firmly into an even layer, minimizing as much air space as possible so that all the oats and seeds cling together.
Bake for 25-30 minutes until firm in the center and barely darker on the edges.
Allow to cool completely in the pan before cutting into bars.
Melt the chocolate:
Chop the chocolate finely in a bowl.
Heat the bowl over a pot of boiling water (not touching the water), until chocolate is partially melted. Or microwave for 30-40 seconds until starting to melt, then 15 second bursts until mostly melted. Stir to finish melting and create a smooth chocolate.
Drizzle over the bars and sprinkle with chopped peanuts and flaky sea salt.
Store in a sealed container at room temperature for up to 3 days or in the freezer for up to 1 month. Bars will soften slightly as they sit (see note).
Notes
For dry bars that store longer at room temperature, reduce temperature to 325° F/160 C and bake for 50-60 minutes until very dry to the touch.
