Quinoa Chocolate Chip Granola Bars {No Bake}

The ultimate homemade snack bar, these no-bake Quinoa Chocolate Chip Granola Bars are packed with protein, fiber and omega-3’s. Healthy, travel friendly and easy to make these are my go to snack.

no bake quinoa bars

In this Post: Everything you need for Quinoa Chocolate Chip Granola Bars {No Bake}

Are you sick of the peanut butter and chocolate flavor combo? Good. Because I can’t stop. Most recently, my three year old helped me turn my favorite ingredients into a healthy no-bake snack bar packed with quinoa, chia, and other superfoods.

There is just something about the combination of creamy, salty peanut butter and rich, chocolate goodness that makes me happy. In fact, I could eat it morning, noon and night.

No-Bake Chocolate Chip Quinoa Bars - The lemon Bowl

The best part about these Quinoa Chocolate Chip Granola Bars? They’re NO BAKE! That’s right friends, no need to turn on the oven. Which, if you’ve ever tried explaining to a three-year old that the granola bars need to cool for an hour before slicing, is a small blessing in and of itself.

No forks required.

no bake quinoa bars

Quinoa Chocolate Chip Granola Bars {No Bake}

4.15 stars average
The ultimate homemade snack bar, these no-bake Quinoa Chocolate Chip Granola Bars are packed with protein, fiber and omega-3’s. Healthy, travel friendly and easy to make these are my go to snack.
PREP: 5 minutes
COOK: 10 minutes
TOTAL: 15 minutes
Servings: 16 bars


  • 1 cup quinoa (uncooked)
  • 1 cup oats (old fashioned or quick cooking)
  • ½ cup chopped walnuts
  • ½ cup chia seeds
  • ½ cup flax seed meal
  • cup creamy natural peanut butter (I like to use Skippy or JIF)
  • ½ cup honey
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • ½ cup chocolate chips


  • Pre-heat oven to 350 degrees. Spread quinoa, oats, walnuts, chia and flax on a baking sheet then bake until slightly toasted and nutty, about 10 minutes.
  • Meanwhile, line an 8" x 11" baking dish with plastic wrap then spray plastic wrap with cooking spray; set aside.
  • In a small sauce pot, melt peanut butter and honey until smooth and creamy over medium heat. Remove from the heat once bubbles start to form around the edges – careful not to bring to a full boil. Whisk cinnamon, vanilla and salt into the peanut butter mixture. Mixture should be thin – the consistency of melted caramel sauce.
  • Place toasted quinoa and oat mixture into a large bowl then pour melted peanut butter sauce into the bowl. Using a rubber spatula, stir mixture until everything is evenly coated.
  • Let mixture cool slightly then stir in chocolate chips then spread mixture evenly into the prepared glass baking dish. Use spatula to press mixture firmly into the pan.
  • Cover with plastic wrap and refrigerate until chilled, 2 hours or up to overnight.
  • To serve, slice into 16 bars.


Bars must be cooled completely before slicing.
For storage, I like to wrap each bar individually in plastic wrap then place in a resealable plastic bag for on-the-go snacking.
Recipe adapted from Super Healthy Kids.


Calories: 264kcalCarbohydrates: 30.6gProtein: 7.7gFat: 14.2gSaturated Fat: 3.1gPolyunsaturated Fat: 11.1gSodium: 87mgFiber: 6.2gSugar: 13.9g

61 thoughts on “Quinoa Chocolate Chip Granola Bars {No Bake}”

  1. Gemma Morrissey

    No bake.. you say you don’t need to turn the oven oven on but that’s the first thing in the method?? Also, is it recommended to eat uncooked quinoa?

  2. These are delicious! Thanks for the recipe! Mine were pretty crumbly but still tasted amazing! (Maybe i didn’t press the mixture into the pan well enough?” A healthy snack for my kids’ lunch boxes is just what I needed-thank you! I think I may try them as little “snack balls” next time so I dont have to cut them.

  3. AH-mazing! We made these 3 times in the past 2 weeks, each time adding a little bit of this and a little bit of that. Try coconut flakes, almonds and craisins, we even threw in a little milled flax seed. Delicious! Thanks for such a great recipe :)

  4. Hi-my daughter needs to eat daily linseed to aid her digestion and stop getting constipated. Do you think a bar for breakfast would contain enough?

  5. Made these and they tasted great but did not completely stay together. What can I do? Add more peanut butter mixture. Had to put in 8×8 pan because didn’t have an 8×11, would that have affected them? Thank you.

    1. Hello. I pressed mine into the pan with a spatula sprayed with cooking spray, then while still warm I softly cut with a butter knife and slid the bars slightly apart, then put in the fridge to finish cooling, then wrapped each individually with plastic wrap. Keeps them from crumbling when you cut them!

  6. The day I tire of the PB+choc combo…well I don’t even want to know what that will mean for the universe. SO KEEP IT COMING!! These bars sound so good. The perfect snack!

  7. These are delicious but turned out kind of crumbly for me. Do you think I didn’t mix them enough of maybe spread them too thin?

    1. Shoot – sorry they didn’t set up!! I’ve made them twice now so I know they work but there are a few key things: 1) are you using creamy natural peanut butter that contains an emulsifier like molasses? i.e. Skippy or JIF? This doesn’t work with non-creamy natural peanut butter that is just peanuts and salt. 2) did you let them chill until cold? They have to be cold before slicing. 3) I added a note to make sure people press the mixture firmly into the pan. You almost have to push the mixture together to get it to hold. Does that make sense? Let me know if this helps at all!! Hope you still at the crumbly bits but I want them to work for you as bars because we eat them as bars. :)

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