Healthy Peanut Butter Chocolate Chip Quinoa Bars

 Healthy peanut butter chocolate chip quinoa granola bars! 7 ingredients and 30 minutes to bake! The best homemade granola bar!

Three stacked Healthy Peanut Butter Chocolate Chip Quinoa Bars on a small blue serving plate.

Follow me on Pinterest

Healthy Peanut Butter Chocolate Chip Quinoa Bars

When quinoa came on the scene a few years ago everyone was raving about it. Having a gluten allergy and learning how to live off of rice (and potatoes & chocolate!) I was all for incorporating it into my diet. We tried quinoa taco skillet, quinoa stuffed peppers, quinoa in soup, quinoa oatmeal, quinoa chili.. we never ventured as far as quinoa burgers, because this girl likes her meat.

While quinoa in soup or chili is one of my top favs, the best thing to make with quinoa is a pan of chocolate chip quinoa granola bars!!

Healthy Peanut Butter Chocolate Chip Quinoa Bars drizzled with peanut butter on a baking dish.

Tips for these Healthy Peanut Butter Chocolate Chip Quinoa Bars

My go-to recipe involves preparing the quinoa in advance then combining all of the granola bar ingredients, mixing them in a bowl and baking the bars in an 8 inch square pan. Of course I love this recipe because there’s peanut butter and chocolate chips, and it tastes just as good as a snicker’s bar but is 1000% healthier.

And to be honest, I’m not a huge fan of the plain nutty flavor of quinoa.. you definitely can’t taste it when paired with peanut butter and chocolate :)

Two Homemade Peanut Butter Chocolate Chip Quinoa Bars on a small blue plate on a wooden table.Another thing about our recipe for Chocolate Chip Quinoa Bars is that they turn out moist! I know moist can be such a weird word, but sometimes you want a more moist granola bar, versus the pre-packaged ones that leave you needing a glass of water.

I’ve made this same exact Chocolate Chip Quinoa Bars recipe probably 15 times and I never get tired of them. I’ve even forgotten the honey once, and I learned to never forget it now because I do like the sweetness it adds. I’ve eaten these for breakfast, snack, and even packed them to take while traveling. I love them as a pre and post work out snack or even a bed time snack.

Three stacked Healthy Peanut Butter Chocolate Chip Quinoa Bars on a small blue plate.If I’m really fighting a tooth sweet craving, I’ll drizzle melted peanut butter over a bar and add mini chocolate chips!

Seriously, these Chocolate Chip Quinoa Bars are good.

Three homemade Peanut Butter Chocolate Chip Quinoa Bars on a blue plate.

Healthy Peanut Butter Chocolate Chip Quinoa Bars

Yield: 8 inch pan
Additional Time: 50 minutes
Total Time: 50 minutes


  • 3 cups cooked quinoa (equal to 1 cup uncooked quinoa)
  • 2 & 1/2 cups rolled oats
  • 3/4 cup chocolate chips (I like minis!)
  • 1/4 cup flaxseed
  • 3/4 cup creamy peanut butter (can use all natural)
  • 3/4 cup milk
  • 1/4 cup honey


  1. Cook the quinoa according to the directions on the package (takes about 15-20 minutes). You'll need 2 cups of water for 1 cup of uncooked quinoa. Allow it to cool before moving forward.
  2. Preheat the oven to 350 degrees F.
  3. Combine the cooked & cooled quinoa, oats, chocolate chips, and flaxseed in a bowl and mix to combine.
  4. Add in the peanut butter, milk, and honey and stir to combine. *TIP* Spray the 1/4 cup with non-stick cooking spray before measuring the honey, it will ensure that it doesn’t stick to the cup.
  5. Spray an 8x8 inch baking pan with non-stick cooking spray. Transfer the quinoa mixture to the baking pan and distribute evenly with a spatula.
  6. Bake for 21-26 minutes. Remove the pan from the oven and allow the bars to cool. Cut and store in an airtight container in the fridge.
Healthy peanut butter chocolate chip quinoa granola bars! 7 ingredients and 30 minutes to bake! The best homemade granola bar!
(may include affiliate links)


  1. I’d love to have a batch of these quinoa bars on hand for when afternoon hunger hits!

  2. These bars look so amazing! I love me some quinoa :)

  3. I love that I already have all of the ingredients for these delicious-looking bars! Thank you so much for sharing Beth! :)

  4. Do you have the nutritional value of these?

  5. What could I use in place of the flaxseed? I have everything but this. Would chia seed work to fill the bulk or does the flax play an overall role in the recipe? 

    • Hi Shannon! The flaxseed is added for it’s healthy benefits so substituting chia seeds would work!

  6. Can I use ground flaxseed? If so, how much?

  7. Could you use almond milk instead of milk or not? Thanks

  8. I made these but they are falling apart and not staying together like a bar. Any chance you know what I may have done wrong?

  9. Hi, I just recently discoverd PB Fit and I’m wondering if I can just sub the powdered pb + water for regular peanut butter? Can’t wait to try this recipe!

    • Hi Amy! I’m not sure how PB fit works – can you use it to make regular peanut butter?

  10. Any feedback on using coconut milk?

  11. These are really tasty and a unique recipe, but I calculated the nutrition facts using the USDA Supertracker and for 16 servings (which is fairly small from an 8×8 pan) have ~223 calories per serving, 27 g carbs, 4 g fiber, 10 g sugar, 7 g protein, 11 g total fat. So pretty dense! Just an FYI. (Room for error so correct me if you have other info!)

  12. Hi! I love this recipe but ended up changing it a bit due to what I have and not wanting my son to have chocolate , lol. So for the flax and choc, I used flax, sunflower seeds, pumpkin seeds and shedded almonds to make a full cup. I also used agave instead of honey which I am regretting but the other subs seem great! So my concern is that I dunno how to save them. It makes a lot. And I know we won’t eat them super fast. So do u put these in Tupperware, the fridge or how do U store generally and how long do they last? And if you get to the date where they would go “bad” can you freeze? I would just love to have these on hand all the time and plan to make myself a batch just like you suggest and so storage is a concern. Lmk if you can and thanks!

  13. Hi, checking  to see how these should be stored and could they be frozen if we don’t eat them all!?

  14. Hi! Making these for a softball tournament tomorrow! About how many bars does this make? Wondering if I should double or triple the recipe!?

    • Hi Jenny! It definitely depends on how you cut the bars – but if you’re feeding a whole team, I would definitely double the recipe and make it in a 9×13 pan.

  15. I just made these today and all I changed was the flax seed to chia seed and milk to almond milk. They turned out good. The taste is ok and the chocolate chips make it sweet. The texture is different. I wouldn’t say chewy but it’s not dry either except for the outer corners. They hold up pretty good considering there is no egg in it. I must say that it gave my arms a work out to mix it all together though lol I was wondering if you have tried to process the oats together to make an oat flour? And how would that turn out? Thanks for sharing this recipe :)

  16. Delicious! I subbed Cocoa powder for the chocolate chips to lower the sugar and add the health benefits. We love them! They aren’t as sweet,I’m sure, but we don’t eat much sugar so we don’t mind. Thanks for the recipe!!

  17. The recipe calls for steel cut or quick oats. Did  you mean rolled oats? I imagine steel cut would be very hard as they are nothing like quick oats. Unless of coarse, you would cook them first but then that would add a lot of moisture!

  18. Can i use quick oats

  19. How much cocoa would you sub for the chocolate chips?

  20. I’m definitely making this tonight!!!!!!! So excited because i think my daughter will really enjoy it.
    Would you happen to have the nutritional information on it?

  21. These are so delicious!!! But I too am finding they’re not sticking together and very crumbly. Would adding more PB and honey help? Or was the quinoa not cooked enough (first time I’ve touched it)?

  22. Mine were crumbling also. And I added more peanut butter .

  23. Mine were very crumbly too.  I wish I had used a differ not pan than the 8 x8 which made very thick bars.  Also, the would not characterize this recipe as a granola bar  wannabe.  They tasted good… but we’re a crumbly mess.  I wondered if really packing them down in the pan would have made a difference ( but they were packed pretty well).  I think a larger pan would have helped.  It was not what I expected.

Leave a Reply to Tanya Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.