Gluten-free Protein Bars

Gluten-free Protein Bars

My daughter introduced me to these delicious gluten-free and almost sugar-free chocolate protein bars. I have tweaked the recipe a bit to make it my own. Whether or not you avoid gluten, if you love chocolate and oats, and are looking for a healthy snack, you will love these protein bars.

So that I don’t have to make them as often, I have doubled the recipe. Doing this requires two 9×9 pans. It also allows me to use the entire 16-oz jar of peanut butter instead of needing to measure out 1 cup (8 oz) then scoop it out of a measuring cup).


The “Wet” Ingredients:

1 16 oz. jar  organic peanut butter (or almond butter)
1/4 cup almond milk
1/2 cup raw honey
¼ – ½  cup dark mini chocolate chips*
1 teaspoon stevia**  ( I know, these last 2 things aren’t wet, just go with me here.)


The “Dry” Ingredients:
2 cups oats
2 ounces chocolate protein powder
¼ cup unsweetened coconut flakes (optional)
¼ cup ground organic flax seed


  1. Line two 9 x 9 baking pans with parchment paper.
  2. In a bowl, combine the dry ingredients.
  3. Over medium heat, combine the wet ingredients.
  4. Stir until the chocolate chips have melted, and the mixture is smooth.
  5. Add wet ingredients into dry.
  6. Fold all ingredients together until well-combined. If mixture is too dry, add almond milk in very small increments.
  7. Pour the combined mixture into the parchment-lined pans.
  8. Press mixture into the corners of the pan, and create a smooth, even surface. You may need to use your fingers.
  9. Chill for 2 hours.***
  10. Using the parchment paper, lift the chilled mixture out of the pan, and cut into 16 small squares (I cut it into quarters, then cut each quarter into quarters.)


*    My daughter’s recipe called for the chocolate chips to be mixed in with the dry ingredients. I found the bars to more “chocolaty” if the chips are melted and blended in with the peanut butter mixture.

**   I included the stevia with wet ingredients so it would dissolve in the heat, and blend better.