No-Bake Chocolate Chip PB&J Protein Bars (Gluten-Free & Dairy-Free)
Updated: 2 days ago
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These no-bake, dairy-free PB&J protein bars feature no refined sugar, creamy peanut butter, a homemade gluten-free chia flour blend, and mini chocolate chips.
Why You Will Love These Gluten-Free Chocolate Chip Peanut Butter Protein Bars
Nutrient-Dense & Clean Ingredients: Made with wholesome unrefined sweeteners, home-made oat and chia flour, and a sneakily hidden boost of antioxidant-rich beet powder (that you can't even taste!).
Quick & Easy No-Bake Prep: Skip the oven entirely—your blender does the heavy lifting to turn pantry staples into a smooth, fluffy, rich snack bar in minutes.
Perfect Sweet & Tart Flavor Balance: Sweet maple syrup, creamy peanut butter, and decadent mini chocolate chips pair effortlessly with tangy freeze-dried strawberries and real fruit jam.
Versatile for the Whole Family: Wholesome enough for a quick weekday morning breakfast, packed with protein for an afternoon energy boost, and sweet enough to satisfy late-night dessert cravings.
These No-Bake Chocolate Chip PB&J Protein Bars will be your new favorite breakfast, snack, and dessert. They are sweet enough to satisfy a dessert craving, but healthy enough to feel good about serving your family for breakfast or a snack (or yourself!). We packed these bars with home blended gluten-free oat and chia flour, peanut butter, vanilla, a bit of strawberry jam, and a tiny bit of maple syrup. I love blending my own oat and chia flour in our Vitamix 5200 Blender--it gets very finely milled which ensures a fluffy texture (not gritty or sandy). As always, if I am adding any extra sweetener to my recipes, I always like to work in unrefined sugars when at all possible.
We included crushed freeze dried strawberries and dairy-free mini-chocolate chip inside the bars and sprinkled them on as toppings. The freeze dried strawberries provide a nice tartness that counters the sweet jam and mini chocolate chips. To boost the nutritional profile, I snuck in one of my favorite antioxidant boosters: beet powder (don't worry, you can't taste it!).
*A Note about Nut Alternatives: If these need to be peanut-free, you can easily substitute the peanut butter with almond butter. If these need to be nut-free, you can easily substitute the peanut butter with sunflower seed butter (Once Again Organic Sunflower Butter works best) and use all coconut milk at a 1:1 ratio instead almond milk.
A bit about plant-based protein powders
I have tried many different plant-based protein powders. Some can taste bland, or just not dissolve well. I tried Truvani's plant-based protein powders a few years ago and got hooked. I love that all the ingredients are organic, gluten-free, and dairy-free. They also don't add any sugars, just a tiny bit of monk fruit. Their flavors are also delicious! For this recipe I used my favorite staple, Truvani Organic Plant Based Strawberry Protein Powder. This strawberry flavored protein powder is great in these no-bake protein bars, but it is also so yummy in smoothies as well with some frozen blueberries and almond milk. It blends up well and tastes great!
Check out Shop My Kitchen Essentials for other great gluten-free cooking products and non-toxic kitchenware I use in my home.
Frequently Asked Questions: Dairy-Free PB&J Protein Bars
How should I store these no-bake protein bars?
Store the cut bars in an airtight container in the refrigerator for up to 1 week. Since peanut/nut butter softens at warm temperatures, keep them cool—especially if packing them for a work or school snack (we put a small ice pack in my kid's lunchbox which works great!)
Can I freeze them for long-term meal prep?
Yes! Freeze the sliced bars in a single layer on parchment paper, then transfer them to a freezer-safe bag or container. They freeze well for up to 2 months. Thaw in the fridge overnight or on the counter for 10 minutes before eating.
Why is my dough too crumbly or too sticky?
If too dry/crumbly: Protein powders and oat flour absorb liquid at slightly different rates. Add unsweetened almond milk or coconut milk 1 tablespoon at a time until the dough comes together into a soft, cohesive ball.
If too sticky: Sprinkle in an extra tablespoon of blended oat flour or protein powder until pliable and workable by hand.
How do I get clean, even slices?
Pack firmly: Press the dough as tightly as possible into your parchment-lined 8x8 pan before chilling.
Chill thoroughly: Allow at least 60 minutes in the fridge so bars set
Slice warm-blade style: Wipe a sharp knife under warm water, wipe it dry, and slice firmly through the block.
Are these protein bars safe for school lunchboxes?
If these need to be nut-free, you can easily substitute the peanut butter with sunflower seed butter (I like the Once Again Organic Sunflower Butter) and use 1/2 cup coconut milk instead of a combination of 1/4 cup coconut and 1/4 cup almond.
Substitutions & Customizations
Nut-Free / Peanut-Free Swap:
Replace the peanut butter with creamy sunflower seed butter. If replacing milk, swap the almond milk for full-fat coconut milk or oat milk to maintain a rich texture.
Pre-Grounded Flour:
If you don't have a high-speed blender (like a Vitamix) to process whole rolled oats and chia seeds into fine flour, use certified gluten-free oat flour and pre-ground chia meal.
Sweetener Alternatives:
Maple syrup can be substituted 1:1 with raw honey or agave nectar. For a lower-sugar option, a liquid monk fruit syrup or coconut nectar works well.
If you love these Gluten-Free PB&J Protein Bars, check out our full collection of Breakfast Recipes. Check out other great gluten-free, dairy free recipes to add to your family's meal rotation:
Flaky & Savory Chicken Pot Pie
If you try this recipe, leave a comment below👇 and let me know how it turned out—I absolutely love hearing from you!
How to Make No-Bake PB and J Protein Bars
Ingredients List
Step 1: Prep the Pan
Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on two sides to act as a "sling" for easy removal later.
8x8 square baking pan empty 8x8 square baking pan with parchment
Step 2: Blend the Dry Base
Place your gluten-free oats and the 2 tablespoons of chia seeds into a high-speed blender (I use a Vitamix, which works great). Process on high until they form a completely fine, uniform powder.
oats and chia seeds in a blender oats and chia seeds blended up in a blender oat and chia flour in a bowl on a table
Step 3: Combine the Ingredients either a Stand Mixer Method or by Hand:
Stand Mixer Method:
Fit your mixer with the paddle attachment. Add the blended oat/chia flour, beetroot powder, strawberry protein powder (I love Truvani's Strawberry Protein powder- not sponsored), crushed freeze-dried strawberries straight into the mixer bowl. Turn onto low speed for 30 to 45 seconds until it forms coarse, sandy crumbles.
By Hand Method:
In a large mixing bowl, whisk together the blended oat/chia flour, beetroot powder, protein powder, and crushed freeze-dried strawberries.
freeze dried strawberries, strawberry protein, beetroot in bowls on a table dry ingredients all together in bowl
Step 4: Hydrate to Form Dough
Drizzle in your unsweetened almond milk, peanut butter, jam, maple syrup, and vanilla extract right into the center.
If using a mixer, keep it on low speed until the dough gathers together into a single, cohesive, soft ball that pulls cleanly away from the sides of the bowl.
If mixing by hand, use clean hands or a spatula to fold and squeeze the mixture. Add an extra tablespoon or two of milk only if needed until it forms a rich, pliable cookie dough texture.
unsweetened almond milk, peanut butter, jam, and vanilla extract in bowls maple syrup in a white bowl almond milk, peanut butter, jam, maple syrup, and vanilla combined with oat flour and protein
Step 5: Fold in Chocolate
Add the 3 tablespoons of mini chocolate chips. Pulse the mixer on low for 5–10 seconds, or use your hands to press and fold them into the dough until evenly distributed.
a bowl of mini chocolate chips on a cutting board No-Bake Chocolate Chip PB&J Protein Bar dough
Step 6: Press and Pack
Transfer the dough into your lined pan. Using a spatula or your hand, press the dough down firmly and evenly into a tightly packed, flat layer. Pressing hard ensures clean slices later!
No-Bake Chocolate Chip PB&J Protein Bar dough in an 8x8 pan pressing No-Bake Chocolate Chip PB&J Protein Bar dough in an 8x8 pan pressed No-Bake Chocolate Chip PB&J Protein Bar dough in an 8x8 pan
Step 7: Garnish
If using toppings, scatter extra chocolate chips and crushed freeze-dried strawberries. Press them down firmly so they bond with the top of the bars.
chocolate chips on top of No-Bake Chocolate Chip PB&J Protein Bar dough in an 8x8 pan Freeze dried strawberries on top of No-Bake Chocolate Chip PB&J Protein Bar dough in an 8x8 pan
Step 8: Chill to Set
Pop the tray into the fridge for 60 minutes. They will firm up and be solid enough to make clean cuts. Cut into your desired size. Initially, I cut these bars into 16 squares.
NOTE: Later, I decided to cut these 16 squares into 4 smaller squares (bite size pieces, which were a better portion sizes for my kids). I was able to get about 64 smaller bites, but my kids devoured these so fast though, I didn't get them all pictured :)
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