Easy Gluten-Free Peanut Butter Bars

Are you looking for a fabulous gluten-free bar for a snack, a Halloween treat, pre or post workout, quick breakfast or dessert to put in your kids’ lunch or lunchbox?  These Easy Gluten-Free Peanut Butter Bars are my new go-to snack recipe. These bars are super simple to make. All you need is 10 minutes of preparation time and sometime in the refrigerator.

I can’t take all of the credit for this recipe. My sister, Julie, told me about a variation of this recipe from Sallys Baking Addiction. She adds, raisins, cranberries and mini chocolate chips to her bars and uses cashews instead of pecans. Sally offers a ton of great tips on the recipe so make sure to check out her site.

Some tips I specifically love include from Sally is her “freezing Instructions” on these bars. She says to layer the cut bars between sheets of parchment in a freezer-friendly bag or container. Freeze for up to 3 months. Thaw in the refrigerator or at room temperature.

She also gives a great trip on about the ground flax. She says that if you don’t have ground flax, to replace with the same amount of whole oats. If you use this, you do not need to pulse them with the nuts and 1/2 cup of oats.

Regarding peanut butter, Sally says to use your favorite peanut butter, creamy or crunchy, natural or processed, or another nut butter you love. I used all-natural peanut butter (with the oil in the top), and it worked great!

Gluten Free Peanut Butter Granola Bars

Prep Times:

10 minutes


16-20 bars


2/3 cup whole almonds
2/3 cup whole pecans
1 and 1/2 cups old-fashioned whole rolled oats or quick oats, divided
1/4 cup ground flax
1/2 cup honey (or maple syrup or brown rice syrup)
3/4 cup creamy or crunchy peanut butter
2 Tablespoons coconut oil
1/3 cup mini chocolate chips
1/3 cup dried cranberries


1. Line the bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the bars out (makes cutting easier). Set aside.

2. Pulse the almonds, pecans, and 1/2 cup oats in a food processor about 10x or until lightly chopped. (Without pulsing these ingredients, the bars will fall apart.) Transfer to a large bowl. Stir in remaining oats, and ground flax until combined. Set aside.

3. In a small pan over medium heat or in a medium microwave-safe bowl, melt the peanut butter, honey, and coconut oil together. Stir to combine, then pour over the dry ingredients. Add the chocolate chips, if desired, then stir to combine everything.

4. Transfer mixture to prepared pan. Using the back of a flat spatula, press the mixture tightly and firmly down into the pan. Make sure it’s compact, which helps guarantee the bars will hold their shape.

5. Place bars into the refrigerator to set up for at least 1 hour and up to 2 days. Cut into rectangle or square bars. Cover and store the bars for up to 1 week in the refrigerator.

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