Chocolate Chip Oatmeal Bars {GF + DF}

These no-bake, gluten-free Chocolate Chip Oatmeal Bars are a versatile recipe that serve as either a breakfast bar or a dessert treat! They are made with almond butter, vanilla, gluten-free oatmeal, and dairy-free chocolate chips! {Vegan-Friendly + Gluten-Free}


  • 1 cup coconut oil, melted
  • 1 cup almond butter
  • 2 tablespoons 100% pure maple syrup or agave nectar
  • 1 teaspoon vanilla
  • 1/8 teaspoon sea salt
  • 2 cups gluten-free oatmeal (I used Bob’s Red Mill Gluten-Free Old Fashioned Rolled Oats)
  • 1 cup chocolate chips (I used Enjoy Life Mini Chocolate Chips)


  1. In a mixing bowl, combine the melted coconut oil, almond butter, sweetener of choice, vanilla, and sea salt. I find it helps to whisk everything together or stir with a sturdy fork.
  2. Then stir in the gluten-free oatmeal, followed by the chocolate chips. Give the ingredients one last whisk and the pour the batter into the pan. To keep the chocolate chips from sinking to the bottom of the mixing bowl or pan, pour the mixture into the pan using a rolling motion os the batter on the bottom comes to the top and the ingredients are less likely to separate before they’ve had a chance to set.
  3. Sprinkle extra chocolate chips over the top of the mixture in the pan, if desired, and chill in the refrigerator. Times will vary, depending on the thickness of the bars, but you can usually anticipate about a hour, give or take a few minutes.
  4. Once the mixture has set, then cut it into bars and refrigerate leftovers in an airtight container. Consume within about a week.


  • Choose a gluten-free oatmeal that isn’t ground down. Old-fashioned rolled oats are good. 
  • Start out light on sweetener. You can always add more as your go. Once you’ve added the chocolate chips, then do a quick taste test to see if you like the result.
  • Cut the bars with a sharp knife. These bars have a smooth, buttery texture that lightly flakes and crumbles when cut. A sharp knife and a careful grip will do the trick.