I like keeping healthy snacks on hand. At almost 22 weeks pregnant I often need a morning nibble, and I always want nutritious options for the kids. They adore granola bars and, of course, chocolate chips. These peanut butter chocolate chip granola bars are naturally sweetened, gluten-free, and dairy-free. I include flaxseed meal for an extra boost of fiber and omega-3s. I plan to keep making these while nursing so I’ll have quick, satisfying snacks any time of day or night.
This is an easy, no-bake granola bar recipe. If you prefer, shape the mixture into energy bites and store them in the refrigerator. Since we were in quarantine for a while, I’ve done a lot of baking and cooking with the kids. Some of our favorites to make together include banana bread, energy bites, date-oat-coconut bars, and chocolate-covered pretzels with plenty of sprinkles. The kids love helping in the kitchen and we always have something wholesome to snack on—it’s a win for everyone.
If you don’t have chocolate chips, try butterscotch chips or chopped chocolate instead. Peanut butter chips also work well if you’re a true PB fan. Use whatever you have on hand—these bars are forgiving and flexible. I’m confident your family will enjoy them as much as mine does.
- 3/4 cup smooth natural peanut butter
- 1/2 cup honey
- 2 tbsp coconut oil, melted and cooled
- 1/2 tsp salt
- 2 3/4 cups old-fashioned oats
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 3 tbsp ground flaxseed meal
- 1/2 cup mini chocolate chips, plus extra for topping
- Spray an 8 x 8 baking dish with nonstick cooking spray and line it with parchment paper.
- In a medium bowl, combine the peanut butter, honey, coconut oil, and salt.
- Stir in the oats, vanilla extract, cinnamon, and flaxseed meal until evenly mixed.
- Fold in the chocolate chips.
- Press the mixture firmly into the prepared pan and sprinkle additional chocolate chips on top.
- Refrigerate for at least 4 hours, then remove and cut into bars.
- Store leftovers in the refrigerator for up to a week.
- Enjoy!
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