Move over chewy bars because these simple homemade granola bars are no-bake and taste divine!
It’s So Simple
It’s mind bottling to me how I haven’t made these gluten free granola bars sooner. The effort is minimal and best of all, it’s cheaper than your typical gluten free granola bars and is sweetened only with honey
Here’s What You Need To Make These Healthy Granola Bars
Gluten free oats
Dairy free chocolate chips
You will be putting all the ingredients except for the peanut butter and honey into one large bowl and combining the ingredients.
The only effort involved in this recipe is mixing the honey and peanut butter together in a small pot over low-medium heat.
After that, you’ll let the pot of honey and peanut butter cool for 5-8 minutes. You don’t want to melt the chocolate in the chocolate chips so the cool time is essential.
Once everything is combined, simply press the mixture into an 8×8 pan spread evenly using your hands or the back of a glass.
I find using a glass makes evening the mixture much easier than a spatula or your hands.
After pressing the mixture into the pan sprinkle a little extra sea salt and chocolate chips over the top and put in the freezer for 30-45 minutes.
After that time, take it out of the freezer and let it sit for 5 minutes before cutting evenly into 10 bars.
Have an itch to keep baking? Give my latest recipes a try!
Simple 6 ingredient dairy free and gluten free granola bars that can be whipped up in minutes!
2 1/2 cups of oats
3 TBSPs – 1/4 cup of chocolate chips (I used dairy free)
1 1/4 tsp vanilla extract
1 tsp cinnamon
1/2 tsp sea salt
6 TBSP peanut butter
1/3 cup + 1 TBSP honey
Start by putting all the ingredients except for the peanut butter and honey into one large bowl and combining the ingredients.
Combine the honey and peanut butter into a small pot over low-medium heat for a few minutes and stir until combined. When combined set aside and let cool for 5-8 minutes. Remember we don’t want the chocolate chips to melt so this step is highly recommended.
Add the peanut butter honey mixture to the bowl with the other ingredients and combine.
Press the mixture into an 8×8 pan. Sprinkle additional chocolate chips and sea salt on the top.
Store in the freezer for 30-45 minutes.
Take out and let it sit for 5 minutes then cut into 10 equal bars.
These Dairy Free and Gluten Free Salted Caramel Pretzel Bars are everything you want…and more!
Ingredients for Gluten Free Salted Caramel Crunch Pretzel Bars
These decadent, layered bars consist of three layers of heavenly goodness. To make all the layers you will need these ingredients.
Your favorite natural peanut butte
Oat flour (or oats)
Powdered peanut butter
Vegan/Dairy free butter
Gluten free pretzels
Your favorite Dairy free chocolate
You could also omit the collagen and swap the honey for maple syrup to make these vegan. If you omit the collagen, reduce the honey needed in the caramel layer by 1-2 Tbsp.
How Do I Create The Layers?
The freezer is your best friend in this no-bake recipe. To create the layers you will combine all of the bottom layer ingredients and then freeze it for at least 45 minutes. After the bottom layer is frozen and will not easily stick to your hands, you add the caramel layer on top of the bottom (base layer) evenly spreading it across the entire layer.
Once the caramel layer is added you will then add the crushed pretzels and return to the freezer for one hour. Once the caramel layer is frozen its time for the decadent top chocolate layer which consists of melting vegan butter and chocolate in a microwave in increments of 30 seconds at a time.
Once the chocolate mixture is smooth and there are no bumps it is time to pour it on the caramel layer. As with the previous layer, you will evenly spread it and then spread the crushed pretzel on top of it.
The repeated motion of storing this in the freezer and waiting for them to set may seem daunting, but it is a rather simple recipe that involves most of the same ingredients, just different quantities in the layers.
Also, while these are setting you can feel free to catch up on your latest Netflix or Hulu TV show and sit back and relax. I can assure you that the time spent storing these in the freezer is well spent. If the layers are not stored in the freezer long enough the layers will start to mix and the bars will look as if they slightly melted.
So, I advise you to store these in the freezer for at least 45 minutes to 1 hour per layer.
These are Rich Bars!
These are decadent bars, with a capital D, which means they are rich and can be a bit much for some people to have (pallet wise).
To make these bars less rich, I recommend reducing the chocolate you use, making them thinner, or cutting the bars into 16 pieces, as apposed to 12.
For example, you can make the top chocolate layer a drizzle instead of a thick layer, cutting the chocolate in half. This way you can still get the chocolate flavor, but just not as much of it.
Before someone comments, these are not low-calorie bars. However, they are made with wholesome ingredients, no artificial sweeteners, and are packed with over 10 grams of protein, 4 grams of fiber, making them very filling! I have provided a rough estimate of the nutrition, but it is just that, an estimate. As with anything, moderation is key my friends :).
Cheers to you if you’ve read this far! Please comment below and let me know if you have any questions or how these turned out for you.
I invite you to view some of my favorite gluten free recipes that you don’t want to miss!
These no-bake layered bars are rich and nestled in a thick layer of dairy free salted caramel.
3/4 cup + 2 Tbsp peanut butter
1 cup + 2 Tbsp oat flour (you can make this by blending oats to a pulp)
1/2 cup powdered peanut butter
2–3 Tbsp non-dairy milk
5 Tbsp honey
3/4 tsp vanilla extract
1/4 tsp salt
1/4 cup whipped vegan butter (or normal butter)
2 Tbsp peanut butter
5 Tbsp honey
1/4 tsp vanilla extract
3 scoops collagen (you can omit, but if you do reduce your honey by 1 Tbsp)
1 cup gluten free pretzels crushed (I used Glutino)
1 cup gluten free pretzels
2 Tbsp vegan whipped butter
5 oz milk chocolate melted
Optional: sea salt
Combine all dry ingredients in a medium-sized bowl and set aside.
Warm the honey and peanut butter together in a small bowl by microwaving it for 20-30 seconds.
Add the wet to the dry ingredients and give it a good stir. The dough will be very thick. if you find it is sticky, add more flour.
Move the thick mixture to an 8×8 pan by evenly distributing the layer and store in the freezer for 45 minutes-1 hour.
Melt all ingredients together, except for the vanilla, collagen, and pretzels, in a small bowl for 20-30 seconds in the microwave.
Add the vanilla and collagen into the mixture. The caramel should be sticky and will be thick.
Add the caramel sauce on top of the bottom layer.
Sprinkle crushed pretzels over the caramel and store in the freezer for a minimum of 45 minutes.
Melt the butter and chocolate together in the microwave in increments of 30 seconds. Take it out of the microwave every 30 seconds giving it a good stir. Watch it carefully as you don’t want the chocolate to burn. The chocolate will be done when it is smooth and there is no bits that appear.
Pour the chocolate over the pretzel/caramel layer. Be sure to spread it to the corners.
Add the crushed pretzels to the top and sprinkle a dash of sea salt.
Store in the freezer, one last time for 45 minutes to 1 hour.
After the bars have froze, cut them into 12 pieces and enjoy! These are good for about 4-5 days in the freezer. you can enjoy them later but the pretzels may get a bit soggy.
*If you omit collagen in this recipe reduce the honey by at least 1 Tbsp in the caramel layer. *These can be made vegan if you omit the collagen and swap the honey for maple syrup. *The nutrition has been roughly calculated, so it is an estimate.
You can also try this recipe with peanut butter filled pretzels on the top as other people have had successful results with this. The pretzel brand and thickness of the pretzels you get may yield a slightly different texture so I highly recommend Gutino as they are very crunchy.
I’m not playing when it comes to these chewy Chocolate Chip Cookie bars! These are Gluten Free, Dairy Free, and easily Vegan by swapping out just one ingredient!
The Main Reasons I Love These Bars
Now, as a Gluten Free Gal I can say that making any type of cookies makes me nervous and I am sure you all know what I am talking about…
That’s right! The crumby, dry, and borderline un-bakeable texture that usually are accompanied by gluten free cookies.
But you can have peace of mind when baking these because they are 100% chewy, moist, and most of all a bit melty in the middle, which pairs greatly with ice cream!
You may be wondering, what makes these not crumble like a nature valley bar as soon as you touch it? That would be starch my friends! This includes all starches, like corn starch, potato starch, and arrowroot starch. When adding a starch it acts as the main binder and basically makes that crumble situation disappear.
This is what you’ll need to make these Magical Bars:
Almond butter and peanut butter (the drippier the better)
Plant based butter
Honey (or maple syrup for vegan)
Non-dairy mini chocolate chips
It may seem long, but every ingredient has a place and contributes to a chewy chocolate chip cookie bar. As mentioned before, the potato starch will act as the main binder.
You can also feel free to substitute the potato starch with arrowroot starch or cornstarch, you will just have to adjust the amount you add. For every Tablespoon of potato starch you should substitute with 2 tsp of arrowroot starch and cornstarch can be substituted in a 1:1 ratio. I admit I didn’t try substituting these in the recipe, but from my research and general knowledge of baking with starches these substitutions should be very similar since they are all starches.
These are a Triple Threat! They are:
Vegan (with one swap)
So, that means when you bring these to a party or a potluck, everyone can enjoy the Chocolate Chip Cookie Bar deliciousness!
Also, when looking at the nutritional information remember the key here is Healthier Chocolate Chip Cookie bars as these are a healthier alternative to the leading cookie usually has more than 20 grams of sugar and less than 2 grams of fiber.
These chewy, moist, and flavorful chocolate chip cookie bars are gluten free, dairy free, easily made vegan, and are lower in sugar than your average bars! Make this the ultimate dessert to top off your day!
6 Tbsp peanut butter
6 Tbsp almond butter
1 Tbsp plant-based butter
6 Tbsp non-dairy milk
2 Tbsp Honey (maple-syrup if vegan)
1 Tbsp Flaxseed
1 3/4 tsp vanilla extract
8 tsp potato starch
2 tbsp almond flour
2 Tbsp coconut flour
1/2 sifted oat flour
1/2 tsp baking soda
1/8 tsp sea salt
1/4 cup non-dairy mini chocolate chips
In a microwave-safe medium-sized bowl add in the nut butters, butter, and milk and microwave for 20-30 seconds.
Add in the remaining wet ingredients, stir, and set aside.
Add all dry ingredients in a large bowl and mix until combined.
Add the wet to the dry. You should have a thick and moldable dough at this point.
Fold in the chocolate chips.
Spray an 8×8 pan (also feel free to use parchment paper here) and bake for 23-25 minutes. If you would prefer a doughier texture than I would recommend baking more around 20 minutes.
Take out and let cool for 10 minutes.
This goes great with ice cream so feel free to serve these yummy bars with it and enjoy!
Dense, Peanut-buttery, and absolutely Gluten Free and Dairy Free! These Collagen Perfect Bars resemble the texture of your typical Perfect Bar, but without the dry milk and egg powder all while packing a protein punch with 14 grams of protein per bar!
I admit, I love Perfect Bars! But something is so satisfying about making your own makes them taste that much better.
The best thing about making these bars is that you get to add in your favorite add-ins (and I am talking about more than just chocolate chips!
For example, you could add cranberries and walnuts and use almond butter as the base to create a completely different flavor with these bars.
Collagen is one of my favorite ways to add protein in a dairy free way without messing with the texture. It’s tasteless properties and superfine granuals make it ideal for baking and in no-bake desserts.
If you were to use vegan protein, it will likely create a different texture and not so subtle aftertaste of pea protein (as that is the base of most vegan proteins). I am not saying that you shouldn’t use vegan protein as I incorporate it in other recipes, but in certain ones the flavors and textures don’t mix together as well as collagen.
Another great thing about these Collagen Perfect Bars is that they are simple to make as you won’t need much and odds are you have all of it in your kitchen!
Here’s what you’ll need:
Non-dairy chocolate chips
You can feel free to sub out the chocolate chips for other add-ins that you prefer.
When adding these ingredients together you will get a very thick and dense dough that is moldable and shouldn’t stick to your hands.
Overall, it should be an easy transfer from the bowl to an 8×8 pan.
When it comes to the size of these bars it’s honestly up to you and your preference. I prefer bars on the thinner side, but that’s just me.
I you prefer thicker bars I recommend using a smaller baking dish to achieve this. You won’t get as many bars out of this but they will be very thick…With a capital T on the Thick!
These yummy dairy free and gluten free collagen protein bars are packed with 14 grams of protein and made with minimal ingredients. Did I mention they are customizable and taste like your favorite Perfect Bar?!
1 cup natural peanut butter
4 scoops collagen (or more if you prefer, but this may affect the taste slightly)
1 Tbsp water
3 1/2 tsp honey
1 1/4 tsp vanilla extract
1/4 tsp salt
3 Tbsp coconut flour
2 Tbsp oat flour
2 Tbsp + 1/2 Tbsp (or more for sprinkling chocolate chips on the top)
Combine the peanut butter, water, vanilla extract, and honey together in a small to medium-sized bowl and microwave for 30 seconds.
In a separate medium-sized bowl, add in the collagen, coconut flour, oat flour, salt, and give it a good mix until all of the ingredients are combines.
Add the peanut butter and honey mixture in the small to medium-sized bowl to the medium-sized bowl with the dry ingredients and combine until the batter is thick and moldable. You may need to add an additional 1-2 Tbsps of water if you didn’t use natural peanut butter or added more collagen. If your batter is too thick, slowly add in 1 Tbsp of water and mix until the dough is moldable and resembles that of the photo.
Fold in 2 Tbsp of chocolate chips and add the dough to an 8×8 pan lined with parchment paper. Then, sprinkle the remaining chocolate chips on top and store in the freezer for a minimum of 1 hour. Once they have froze, cut into 9 bars and store in the fridge in an airtight container.
*I recommend using a drippy nut butter
Serving Size:1 Bar
Keywords: No-bake, honey, perfect bar, gluten free, dairy free, protein bars, healthy bars, breakfast, snack, snack bars
I don’t know about you, but I think these Peanut Butter Banana Blondies are the legit Bomb .Com
After all, what could beat the most satisfying combo of Peanut Butter, Bananas, and Honey?
We’ve all been there, those spotty bananas eyeing you as soon as you enter the kitchen…
They have one day before their bad, but you don’t want to waste the sweetness of the fructose coming to its full bloom!
Then it hits! Not banana bread, but Banana Blondies! With hues of honey and peanut butter the ultimate breakfast and snack overtakes your mind!
And your tastebuds 😉
One of the best things about these is how versatile they are. Since they are gluten free and dairy free all your dietary restricted friends can enjoy! I have a few friends who fall into these categories and whenever we attend a potluck I always make it a priority to make something they can enjoy.
As well as for myself of course because I fall into both of those categories. Gluten free 100% of the time and dairy free about 70% of the time. Some days are better than others…and some are full of goat cheese staring you in the face with crackers and red pepper jam…
Any-who, as I was saying these Peanut Butter Banana Blondies are great for breakfast, a mid afternoon snack, second breakfast, and dessert.
You are not seeing it wrong I did say second breakfast because some days you need a breakfast after your breakfast.
I know what you’re thinking…that looks like a lot of collagen and you’re right in a sense (these ingredients are spread over many servings) but let me tell you why I opt for collagen in this case instead of a typical vegan/dairy free protein.
Frankly, I am fed up with using pea protein blends. Yes there is egg protein as well and hemp but I despise the texture and the taste. Every time I hear people say you can mask the taste I have to wonder…
Why would someone lie about that?
Seriously though, if you’ve tried straight or even flavored hemp protein and pea protein you know what I’m talking about!
Yes there are good brands and blends here and there but the beauty of collagen is that you can add it to baked goods without the texture changing. When you use a pea or a hemp beyond it’s serving size things usually tend to get, well…
You can draw your own conclusions there but trust me! Collagen is the way to go for this recipe. You can also omit this if you would prefer not to have it in the recipe just remember, as I mentioned before collagen doesn’t affect the texture of the recipe so there is no reducing liquid or changing ingredient amounts.
The same goes for my collagen glaze, you can omit the collagen if you would like but you will miss out on the added benefits of a higher protein treat that will keep you satiated longer.
But it’s your choice, either way these Healthy Peanut Butter Banana Blondies will turn out divine!
Go back to your childhood with these Healthy Little Debbie Copycat Cosmic Brownie Bites! These are extremely fudgy, and made with natural ingredients like avocado and almond butter!
It may be hard to believe looking at them, but these are made with not 1, but 2 avocados.
The Avocados are what give this that nice fudgy texture that really reminds you of Little Debbie.
I impulsively made these one day when I was craving a brownie, but not just a typical brownie, a frosted thick brownie, but in bite-sized pieces.
After cruising down the isle at the grocery store to buy cacoa powder I passed Little Debbies Cosmic Brownies and BAM, I knew I had to make them!
As you know, Little Debbie is not a Healthy Childhood memory. It’s a sweet, sugary one that involves a lot of sugar, butter, and nothing gluten free or dairy free.
How Does One Health-ify These In A Tasty Way?
To make a gluten free and dairy free (look at recipe for sub.) homestyle version I start with the roots, the ingredients. I look at what a typical Little Debbie Cosmic Brownie Contains and I look at what I can swap.
I swapped almond flour for wheat flour
I Used Truvia and reduced the amount of sugar
Incorporated a plant-based butter
Made the frosting with almond butter as the base
Added Avocados to reduce the amount of butter needed and create a creamy texture
By making simple swaps like these I was able to make these a treat I could really enjoy more often and ya know eat them since they’re gluten free.
i recommend using a cocoa powder that is high quality and is unsweetened as well. Most cocoa powders are naturally unsweetened, but some cheap versions in grocery stores use sugar as a filler so I recommend looking at the label and if you see sugar…
To another store that will have better selection.
How To Make That Thick Frosting
Could a cosmic brownie ever be a real cosmic brownie without a thick and creamy frosting? Yeah, I didn’t think so.
To make the frosting all you’ll need is Almond butter, cocoa powder, non-dairy milk, and Truvia. Once you make it, pop it into a ziplock bag and cut a 1/4 inch slit in the corner. Then, simply pipe it onto the brownie bites and use a butter knife or spatula to spread it even.
The key to getting the right consistency for this to not add too much non-dairy milk. The icing should be able to be placed on a brownie bite without dripping.
Another important part of this recipe is to let these cool. You need to be able to apply the frosting without it melting off so I would let these cool for a good 15 minutes.
If you’ve tuned in this far I would like to sincerely thank you as I sit atop the antique knife I used to frost these.
As you can tell I like to get a bit crafty with my recipes and edits, which is why I consider myself a Food Photographer and a Food Blogger. I can’t pick just one.
Move over Little Debbie because these Healthy Cosmic Brownie Bites will take you back to your childhood. These are rich in cocoa and have a decadent fudgy texture.
2 ripe small avocados, pitted and skins removed (about 3/4 cup once pureed)
1/2 cup Truvia baking blend (or sweetener of choice)
1 Tbsp Truvia brown sugar (or sweetener of choice)
2.5 teaspoons vanilla extract
1/2 cup Lilly’s no sugar added chocolate chips (use dairy-free chocolate to make this recipe completely DF)
2.5 tsp plant-based butter
2 large eggs
1/3 cup +1 tbsp cup cocoa powder
1/2 cup almond meal/flour
1/2 teaspoon sea salt
3 tbsp almond butter
5 tsp cocoa powder
2 tbsp non-milk
1.5 tbsp Truvia
5 Tbsp for topping (this is mandatory!)
Preheat the oven to 350 degrees F.and line an 8×8 inch pan with parchment paper.
In a food processor, pulse together the avocado, Truvia, and vanilla until the texture is smooth.
Melt the chocolate chips in a microwave in increments of 30 minutes and add the melted chocolate to the food processor and blend until smooth.
In a medium-sized bowl, whisk the eggs until they form bubbles
Combine the chocolate and avocado mixture from the food processor.
Add in the cocoa powder, almond flour, and sea salt and stir until the texture has zero chunks in it.
Fill the mini muffin tins until they are 3/4 full and bake for 35-40 minutes. It may take longer depending on your oven and if you fill them more.
Once you can stick a toothpick in the brownie bites and no batter sticks to the toothpick they are done. Let them cool for 15 minutes before frosting them.
While the brownie bites are cooling make the frosting. In a small bowl, melt the almond butter in the microwave for 30 seconds until it is smooth. Then, combine the remaining ingredients into the small bowl with the almond butter.
Pour the frosting into a small ziplock bag and cut a very small hole in the corner of the plastic bag.
Once the brownies have cooled begin frosting the brownies starting from the center and moving outward in a circular motion until the brownie bite is covered in chocolate on top. Once complete add the sprinkles.
Keep these stored in the fridge for 3-4 days.
When making the frosting be sure to add milk slowly as this is a thick frosting and you don’t want to make it drippy by adding too much liquid. If you accidentally add to much simply add more almond butter until it thickens.
This was calculated using Lily’s no sugar added chips.