No-Bake Chocolate Chip PB&J Protein Bars (Gluten-Free & Dairy-Free)

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. 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: fermented beet root powder (don't worry, you can't taste it!). You can read more about this ingredient below in Food for Thought.

These No bake PB and J Protein Bars are just as delicious as my Double Chocolate Protein Bites; however, for these bars, you just need combine the ingredients, press them into a pan, refrigerate and eat. As simple as can be! These bars are great meal prep--they are so easy to pack for a work or school snack for the next day (just store them somewhere cool-- the peanut butter can melt).

How to make these No Bake PB and J Protein Bars

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

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

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

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.

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.

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!

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.

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 :)

Check out the full recipe below! I hope you enjoy!

Antioxidant Powerhouses

Fermented Beet Powder

Upgrade your routine with fermented beet root powder, a low-sugar superfood packed with deep red antioxidants that fight daily inflammation and boost nutrient absorption (PubMed).

While regular beets are high in sugar, fermentation uses good bacteria to eliminate those sugars for a keto-friendly, crash-free energy boost (ScienceDirect).

This process also removes the harsh compounds that cause bloating, making it incredibly easy to digest (PubMed).