Gluten-Free Chocolate Chip Oat Bars Recipe

Prep Time 15 mins
Cook Time 25 mins
Rest Time 15 mins
Total Time 55 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 175  C
Best Season: All Seasons
Description

These Gluten-Free Chocolate Chip Oat Bars are soft, chewy, and packed with rich chocolate flavor. Perfect for a wholesome snack or a quick dessert, they’re made with gluten-free oats, almond flour, and coconut oil for a naturally balanced treat. These bars are incredibly easy to make, freezer-friendly, and ideal for lunch boxes or mid-day energy boosts. A delicious blend of hearty oats and sweet chocolate chips—completely gluten-free and naturally satisfying.

Ingredients
    For the Oat Bar Base:
  • 2 cups gluten-free rolled oats
  • 1 cup almond flour (finely ground)
  • 0.5 cup coconut sugar (or brown sugar)
  • 0.25 cup honey (or maple syrup for vegan option)
  • 0.5 cup melted coconut oil (cooled slightly)
  • 2 large eggs (room temperature)
  • 1 tsp pure vanilla extract
  • 0.5 tsp baking soda
  • 0.25 tsp sea salt
    • For the Mix-ins:
  • 0.75 cup dark chocolate chips (ensure gluten-free certified)
  • 0.25 cup chopped walnuts or pecans (optional)
    • For Garnish (Optional):
  • 1 tbsp mini chocolate chips (sprinkled on top before baking)
  • A light drizzle of melted dark chocolate (after cooling)
Instructions
    Preheat and Prepare the Pan
  1. 1
    Preheat your oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving some overhang on the sides for easy lifting later. Lightly grease the paper with a small amount of coconut oil or non-stick spray.
    2. Mix the Dry Ingredients
  2. 2
    In a large mixing bowl, combine the gluten-free rolled oats, almond flour, coconut sugar, baking soda, and salt. Stir with a wooden spoon until all dry ingredients are evenly distributed.
    3. Combine the Wet Ingredients
  3. 3
    In a separate medium bowl, whisk together the melted coconut oil, honey, eggs, and vanilla extract. Make sure the coconut oil is not too hot, or it may cook the eggs. Whisk until smooth and well combined.
    4. Combine Wet and Dry Mixtures
  4. 4
    Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to mix until the batter comes together. The mixture should be thick and slightly sticky.
    5. Add the Chocolate and Nuts
  5. 5
    Fold in the chocolate chips and optional chopped nuts. Stir until they’re evenly dispersed throughout the dough.
    6. Spread the Mixture into the Pan
  6. 6
    Transfer the dough to the prepared pan. Use a spatula to press it down evenly into all corners. If desired, sprinkle a few mini chocolate chips on top for extra presentation and flavor.
    7. Bake the Bars
  7. 7
    Bake in the preheated oven for 22–25 minutes, or until the edges are golden brown and the center is set. The bars will continue to firm up slightly as they cool.
    8. Cool and Slice
  8. 8
    Remove from the oven and let the pan cool on a wire rack for at least 15 minutes. Lift the bars out using the parchment overhang, then cut into 12 squares or rectangles. For clean slices, wait until fully cooled.
    9. Optional Garnish
  9. 9
    Drizzle melted dark chocolate over the top for a polished look and richer flavor. Let it set before serving.
Note

Storage: Keep the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, freeze for up to 2 months.

Vegan Option: Replace the eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) and use maple syrup instead of honey.

Add-ins: You can mix in shredded coconut, dried cranberries, or white chocolate chips for variation.

Texture Tip: For chewier bars, underbake slightly and let them cool in the pan. For crispier edges, bake 2–3 minutes longer.

Keywords: gluten-free dessert, oat bars, healthy snack, easy baking, kid-friendly
Read it online: https://petitepanini.com/recipe/gluten-free-chocolate-chip-oat-bars-recipe/