These gluten-free chocolate oat breakfast bars are perfect for busy mornings or after-school snacks. Packed with rolled oats, nuts, coconut and more, they’re wholesome, filling and delicious. Simply make ahead and pop in the freezer.
Although I try to eat healthy most of the time, the Holiday Season has a way of turning those good intentions upside down. It starts with one shortbread cookie, then a tiny piece of fudge, and the next thing I know, I’m eating handfuls of caramel popcorn. Oops!
Now that it’s January, I’ve hit the reset button and I’m on a mission to clean things up.
One has to be sensible about these kinds of things, though. We lead busy lives that often require running out the door with coffee in hand along with a store-bought granola bar to eat along the way. Did you know those things are often packed full of refined sugar and ingredients I can barely pronounce? Yikes!
For people like my husband who commute into the city almost everyday for work, mornings are often rushed. That’s when homemade chocolate breakfast bars are there to save the day!
Homemade Breakfast Bars
These oat bars make it so much easier to back away from the lunch room cookies and donuts if you know what I mean. Thank you, thank you, thank you!!
And with simple ingredients like wholesome rolled oats, hearty nuts, dark cocoa, coconut and nut butter sweetened with a bit of honey and maple syrup, you really can’t go wrong. Not only are they satisfying in taste, they’ll fill you right up!
Don’t limit these gluten free oat bars to the morning only. They’re also a perfect on-the-go, energy-packed snack to get your kids through their after-school activities or to munch on during homework time. Their rich and fudgy goodness will satisfy any sweet tooth too. Maybe even have one for dessert!
Make a batch of these chocolate oatmeal bars ahead of time, pop them into the freezer in an airtight container, and you’ll be ready anytime hunger strikes! They’ll keep for up to 3 months.
Other Ingredients to Put in Oat Bars
Feel free to substitute some of your favourite ingredients for some of those listed in the recipe. For example, use walnuts, pumpkin seeds or dried blueberries instead of pecans. Use coconut milk instead of almond milk. I think you get the picture.
These chocolate oat breakfast bars are seriously good. Be sure to pin for later!
So, how do you make healthy breakfast bars? They’re easier than you may think. Give them a try now!
Chocolate Oat Breakfast Bars (gluten-free)
- 3 cups whole grain rolled oats gluten-free
- ½ cup warm water
- ½ cup unsweetened shredded coconut
- ½ cup chopped raw almonds
- ½ cup chopped raw pecans
- ½ cup dark chocolate chips
- ¼ cup natural raw honey
- ¾ cup nut butter or nut and seed butter combo
- ¼ cup coconut oil
- ½ cup almond milk
- ¼ cup cocoa powder
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
Preheat oven to 350°F. Grease a 9 x 13 baking dish.
Add rolled oats and water to a large mixing bowl. Stir until well combined and set aside for 5 minutes.
Add coconut, almonds, pecans and chocolate chips. Mix and set aside.
In a medium saucepan over low heat, melt honey, nut butter and coconut oil. Add almond milk, cocoa powder and maple syrup and mix until completely dissolved. Remove from heat and stir in vanilla.
Pour over oat mixture and mix thoroughly.
Press into baking dish using a spatula or slightly wet hands.
Bake for 15 minutes. Remove from oven and let cool slightly. Cut into 18 even-sized bars using a sharp knife.
Transfer to a parchment lined baking sheet and return to oven for another 10-12 minutes (until the edges are dry to the touch and golden brown).
Allow to cool for a few minutes, then transfer to a cooling rack. Store in an airtight container for up to a week or pop into the freezer.
- Gluten-free rolled oats are labelled as such. I used Bob’s Red Mill brand. If gluten isn’t a concern, you can use any whole grain rolled oats.
- Some dark chocolate chips contain milk or milk ingredients. Be sure to read the label if dairy is a concern.
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Enjoy your day,
This chocolate oat bar recipe was originally posted January 2017 and updated with new photos and details.