These are seriously the best Vegan Chocolate Chip Granola Bars ever. They are so delicious, full of amazing texture and flavor and happen to be vegan, gluten-free and oil-free! They are packed with healthy whole food fats and only 8 ingredients!
My daughter cannot get enough of these vegan chocolate chip granola bars. Myself included. These are totally kid-approved and adults will love them too! I’ve been making them for weeks when I originally wrote the recipe. I have tweaked the recipe several times to get the ratios and texture and structure perfect, so that I can finally share the recipe. I put them in her snacks for school and they are her favorite ever.
These oil-free granola bars are packed with good healthy, wholesome ingredients like oats, almond flour, omega-3 fatty acids from flaxseed, roasted almond butter and almond meal and sweetened with natural maple syrup. They also hold together beautifully! I created these with my daughter in mind. Growing kids need good calories for their constantly growing bodies and good whole food fats (instead of oil or butter) for their brain health as well. These are packed full of fiber, protein and healthy fat. Because of this, they are SO filling and really keep her full until lunch time when she has them for breakfast.
These are made with nuts, but if you are nut-free, be sure to make my Nut-Free Granola Bars instead!
INGREDIENTS FOR CHOCOLATE CHIP GRANOLA BARS
- Quick cooking/instant oats: You must use the instant here, it is what helps these bars bind together. If you use regular oats, they will fall apart and be dry!
- Almond flour: Since these are oil-free, we need moisture. This provides moisture and an extra layer of fat, which I’m all about getting those extra calories into my growing child.
- Oat flour: I love the health benefits of oats and using oat flour helps to bind these bars as well as giving extra fiber and healthy nutrients.
- Flaxseed: Packed with omega 3 heart-healthy fats, I love sneaking in flaxseed into recipes for my daughter. You can’t taste it and it helps to make these bars healthier, while also really giving them structure since they perform similarly to eggs.
- Maple syrup: Sweetened with syrup instead of sugar for amazing flavor and a little bit healthier.
- Roasted Almond butter: This helps give a buttery flavor to the bars instead of using oil or butter, as well as giving amazing flavor.
- Cinnamon: For extra boost of flavor.
- Chocolate chips: I used Enjoy Life dairy-free semi-sweet chocolate chips, but feel free to use any dairy-free you like. I like the mini because they stay in the bars a bit better.
HOW TO MAKE VEGAN CHOCOLATE CHIP GRANOLA BARS
Step 1: Add the dry ingredients to a large bowl and stir very well, breaking up any lumps.
Step 2: Add the wet ingredients to a separate medium bowl and whisk until smooth.
Step 3: Pour the wet over the dry and stir roughly until mostly mixed. Add the chocolate chips and stir for 2 to 3 minutes, stirring and pressing the mixture repeatedly with the back of a spoon. Do this until the mixture becomes very wet and sticky. You want it well mixed before baking.
Step 4: Add the batter to a lined 8×8 square baking dish that is lined with parchment paper in both directions.
Step 5: Place a piece of parchment paper over the batter and press the mixture out to the sides evenly over and over until smooth and flat and even along the sides. Do not rush this step. Really take the time to smooth out the batter so the bars bake up evenly and cohesive.
Step 6: Bake for 30 minutes at 350°F until golden brown.
Step 7: Cool the vegan granola bars 1 hour minimum and then place in the fridge for 30 minutes for additional cooling. These steps are necessary to really form the structure of the bars. Cutting them while warm or too soon will cause them to break.
MORE VEGAN GRANOLA BAR RECIPES
- Nut-Free Chocolate Chip Granola Bars
- Almond Pulp Granola Bars(These use REGULAR OATS)
- Chocolate Pecan Granola Bars
- Peanut Butter Granola Bars
- Vanilla Pecan Dream Bars
- Vegan Pecan Pie Bars
- Cinnamon Roll Granola Bars
- Nut-Free Cinnamon Molasses Granola Bars
- No-Bake Mint Chocolate Chip Bars
- No-Bake Cinnamon Roll Spice Bars
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Chocolate Chip Granola Bars (Vegan, Gluten Free, Oil Free)
Ingredients
- 1 1/2 cups (165g) QUICK cooking oats (NOT regular!) The quick oats are what help to bind the bars here. I used the Quaker brand in the container.
- 3/4 cup (84g) almond flour
- 6 tablespoons (48g) superfine oat flour
- 5 tablespoons (30g) ground flaxseed
- 1 tablespoon ground cinnamon
- 1/4 teaspoon fine salt
- 1/2 cup + 1 tablespoon (180g) pure maple syrup (See Notes)
- 1/2 cup (128g) creamy runny roasted almond butter (It really needs to be runny and not stiff, thick or dry, so the batter is correct/moist)
- 5 tablespoons (75g) hot water
- 1/2 cup (90g) semi-sweet dairy-free chocolate chips (I use the mini ones by Enjoy Life)
NOTE
- I always use and recommend a scale for baking, for accurate results. My recipes are created using ONLY the weights listed, not the cups. So you don't need to get out your cups to compare those measurements to weights. That is not needed here. You just need to use the scale and a bowl. Very simple. Make sure to zero out between each ingredient addition.
- I use this scale
Instructions
- Preheat the oven to 350°F (177°C) and line an 8x8 square baking dish (I used ceramic) with 2 pieces of parchment paper, cut to fit and lie flat, going in each direction of the pan.
- Add the oats, almond meal, oat flour, flaxseed, cinnamon and salt to a large bowl and stir very well, until mixed and breaking up any lumps.
- To a separate medium bowl, add the syrup, almond butter and hot water. Whisk until completely smooth. Pour the wet over the dry and stir roughly until mostly mixed and moistened.
- Add the chocolate chips and stir for 2 to 3 minutes, really stirring and pressing the mixture repeatedly with the back of a spoon. Do this until the mixture becomes very wet and sticky. You want it well mixed before baking.
- Spoon the batter onto the lined pan. Place a large piece of parchment paper over the batter and press the mixture out to the sides, smoothing across with your hands. Do not rush this step. Really take the time to smooth out the batter so that it is flat, smooth and even. Make sure to go along the edges also with your fingers, pressing it down and even. The more smooth it is before baking, the better your bars will bake up. Once it is as flat as you can get it, peel off the paper, dampen your fingertips with water and smooth along the edges. Refer to photo in post.
- Bake for 30 minutes until golden brown.
- Cool 1 hour minimum at room temperature and then place the pan in the fridge for 30 minutes for additional cooling. These steps are necessary to really form the structure of the bars. Cutting them while warm or too soon will cause them to break. Do not skip the cooling step!
- Once cooled, use a super sharp knife to carefully cut into desired sizes. I cut them into 16. I then like to then wrap each bar individually with plastic wrap (or parchment if you don't want to use plastic) and store at room temperature for easy grab-n-go snacks.
Notes
- HEALTHIER OPTION: If you would like to make these even healthier, feel free to omit the chocolate chips. They are perfectly sweetened on their own with a wonderful cinnamon flavor.
- MAPLE SYRUP SUB: While I have not tested this, if you would like to try date syrup in place of the maple syrup, I think it would work here. Just make sure it is sweet enough and a runny consistency similar to maple syrup, so that the bars are moist enough. Additionally, this version may not get as crispy along the edges, since maple syrup helps to make things crispy.
Nutrition
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Individually wrap in plastic? Say it ain’t so! 😧
You don’t have to do that Justen, it’s just what I say I like to do since I pack them for my daughter’s lunch and they have to be stored individually for her snack time. You can just cover the pan with foil if you want or store however you want.
These sound great! Can’t wait to try. I will wrap mine in plastic wrap as well.
Thank you Kae! I hope you love them, let me know after you try!
Hi, Brandi-
It’s a new year, and I need to simplify my life. I have hundreds of healthy recipes saved, so I don’t need to continue following so many people on Instagram. I decided to go from the 170 I was following to just three. It took me two seconds to pick the three, and you made the cut. Thank you so much for all your hard work!
Wow, thank you Cyndi! I’m so honored to hear that!!
Just curious….. what do vegans with autoimmune issues (meaning, who need AIP diet) eat? I might also add that I’m not vegan. I have IgE allergies to seven foods, mast cell activation syndrome, and Sjogren’s, in addition to EDS so I’m just a couple foods away from being on TPN. That’s how I got to this blog – there aren’t any “categories” that “fit” all my restrictions (low histamine foods and handling; avoid cow milk, peanuts, banana, sesame, honey, wheat, corn due to allergies; and also incorporate AIP…… and all in an NYC studio apt with no actual kitchen) so I go with the trends and posts I can find, and see what I can modify. But it’s probably really just wishful thinking for fun since I mostly just eat a handful of veggies with olive oil or coconut butter and salt and fresh herbs and little bits of fresh protein (which is all yummy – the figuring out and logistics and trying to have variety is hard, and even the most perfect attempts at controlling food may or may not “work” for my symptoms) So unless it can be decided with a “lifestyle vs medical” priority, with all my restrictions, I can’t help but think, “what do vegans eat who need AIP”, which eliminates oats and nuts, among other things? And you can’t even buy carob chips at Whole Foods!
Hi Carol, I really do not have any idea since I’m not familiar with AIP or the other terms you mentioned. I just do my best to eat a whole foods plant-based diet since that is what works so well for my family. I would contact a nutritionist to help you and perhaps they can direct you with your dietary needs.
Have you looked into Dr. Brooke Goldner’s Protocol for autoimmune? It has helped my family tremendously.
Do you have a proton count on the bars
Proton? Do you mean protein? Just want to make sure. I do not have the nutrition on these yet but will add it soon.
If I had quick oats, I would make these tonight!! We were literally just talking yesterday about making granola bars and then here’s a new post from you! These sound wonderful – we’re always looking for new protein snacks for Willow and I know she will love these. I appreciate all of your hard work and trials to create fool-proof recipes! Every single one has been a hit in our household!
Happy New Year to you and your family, Brandi! Wishing you all the best this year ❤️
Thank you so much my friend!! You are too sweet! I hope you love them if you get a chance to try them!
These bars are INCREDIBLE!! And the fact that there is no sugar or oil in them is amazing. Forget those store bought bars, this is a winner!! Perfect texture. Perfect taste!
So happy you loved these Lynn! Thank you so much for making them!!
This recipe looks really great! I love the fact that it’s oil free and refined sugar free. I was reading the comments and thinking that I don’t have quick cooking oats either. Then I remembered reading somewhere that you can take regular oats, put them in a food processor and pulse once or twice to turn them into quick cooking oats (just enough to make them smaller, not to pulverize). I’m going to give this a try.
Thank you Pat! Hmmm, I have heard that too, but to be honest, it’s going to be tricky to get the exact right consistency for the bars. If too blended, it will make more of a flour and end up drying out the bars and if not enough,it will make them too fragile. It’s just much easier to buy the quick oats. They are sold everywhere, walmart, target, all grocery stores and are very inexpensive.
Actually, if you really want to use regular oats, I would just make these instead, as the recipe has very similar ingredients but uses WHOLE oats. This way you will know the results will be correct: https://thevegan8.com/almond-pulp-chocolate-chip-bars/
Hello!
I am unable to have flaxseed – food sensitivity. May i substitute ground chia for the ground flax? Thank you for your reply. Leah
You can try it, I don’t ever use chia seed, so I don’t know if it will bind as well or taste different, but you are welcome to experiment!
These are SO good! I made them today for my kids to take in their school lunches. I am thrilled with them! Thank you!
Yay! So glad to hear that Sarah, thank you for making them!
Hi Brandi! I submitted a rating and review a few days ago but don’t see it here so I hope I am not repeating myself, but I need to make sure I leave a review. These bars came at the perfect time! We were headed on a day-long outdoor trip so I made these to take with us. They kept everyone satisfied for hours! I will admit I was halfway through making them when I realized I didn’t have enough almond butter so the rest was added with peanut butter, but we absolutely loved the nut butter and chocolate combination! Thankfully (and miraculously) there were a few left over so they came with me to work as a healthy breakfast snack. So good!! Thanks for sharing, Brandi!
Thank you so much Colleen, I’m so glad you resubmitted because I never got anything before! So happy you loved these and they really do sound perfect for a day outdoor trip!! I like to take them with me in the car as well if I’ll be gone long running errands. Sure does help control any hunger pains, haha!
Amazing. My whole family LOVED them. I had to make a whole new batch the next day!!! Definitely do yourself a favour and make this recipe!
Yay Brielle! So happy to hear you all loved these so much! I literally just baked myself a batch last night, haha! Thank you for leaving a wonderful review!
Forgot to rate!
Hi! I am so excited to make these for my daughter. I have been searching for a simple recipe bar for her and this is perfect! Is there a way I can add chia seed without ruining the recipe?
Hi! Yes, I imagine adding a couple of tablespoons should be fine.
Delicious!! Seriously, I was so excited to find this recipe. My hubby made them for me to take on a trip. Waaaayyyy better and healthier than anything store bought. Highly recommend!! XO, Rena Wren
I love this recipe! So good! I have tried recipes from many other sites and I have to say that The Vegan 8 is the best!! You are not afraid to put in spices for good flavor. Most other sites don’t have enough flavor. You are my go-to for everything!! I bought your cookbook, have tried many recipes and have enjoyed them all!
Awww, this was the kindest feedback ever, thank you so much Midge for the kind words and feedback!
Hi Brandi, I’m really excited to make these. Quick question, do you have a brand you recommend for runny almond butter? I usually get the grind-your-own which is never runny. Thank you. Keep up the great work. Thanks.
Hi Kirsten! I like the Trader Joes almond butter, the Target brand Good and Gather and the Kroger simple truth brand. The Kroger one separates a bit, so I empty it completely into another bowl, heat it up like 45 seconds and stir it very well and then it’s really runny and smooth. It’s also the cheapest.