Look no further, I’ve got the tastiest and easiest chocolate chip almond butter bars for breakfast!
It seems like we’re all looking for simple and easy breakfast ideas that are also blood sugar friendly, right? Well, look no further than these delicious chocolate chip almond butter bars that are the perfect make ahead breakfast option.
Almond butter chocolate bars for breakfast
These chocolate chip nut butter bars are great for making ahead of time to have an easy breakfast option during the week. They’re simple to make (under an hour), and keep on your counter top for up to 5 days or in the freezer for up to 3 months!
The best almond butter breakfast bars
Chocolate chip almond butter bars make the perfect quick breakfast option because they’re packed with protein and fiber. They’re also lower in sugar than most baked breakfast options.
Is almond butter gluten free?
Natural almond butter (just almonds and salt) is gluten free. Some flavored varieties may have additives or flavorings that are not though. Make sure to read the ingredient label if buying a flavored almond butter.
Is almond butter good for diabetes?
Are you wondering, “Is almond butter healthy for diabetes?“ Or maybe if almond butter is better than peanut butter? From a nutrition perspective, peanut butter has more protein, but both almond butter and protein offer great sources of protein and plant based fat. I prefer using almond butter for baking because it has a milder flavor profile.
Let’s make this chocolate chip almond butter bars recipe
Because of the type of flour we use, this recipe is a gluten free almond bars recipe. I like to use a combination of ground up oats (or oat flour) and almond flour. This combination creates a more blood sugar friendly flour that also gives us a great fluffy texture!
We follow a pretty standard formula of mixing together dry ingredients and then wet ingredients, and then combining them together.
How I came up with this healthy almond butter bars recipe
The idea for this recipe actually came from a very similar recipe for almond butter chocolate chip cookies. Those cookies have a little more sugar and are more appropriate for dessert. They’re also delicious and blood sugar friendly. But, I wanted a bar version for breakfast after my kids asked for them. So, I baked the dough up into a loaf and cut it into bars for an easy breakfast option on school mornings. I cut the sugar back too and they never even noticed! I usually serve them with whatever fruit we have on hand and some yogurt.
What else can I make with raw almond butter?
If you like the way these almond butter bars taste, check out these other recipes with almond butter:
- Pina Colada Almond Butter Pancakes
- Healthy Homemade Gingerbread Loaf Cake
- No Bake Gluten Free Pumpkin Cookies
Diabetes breakfast bars recipes
If you need more ideas for easy bar recipes to make ahead at breakfast, check out these recipes and articles:
- Oatmeal Chocolate Chip Banana Breakfast Bars
- Coconut Pecan Chocolate Chip Cookie Bars
- Store-bought Energy and Protein Bars for Diabetes
Chocolate Chip Almond Butter Breakfast Bars
Ingredients
- ⅔ cup rolled oats, ground into a powder (use gluten free if needed) or 1/2 cup oat flour
- ½ cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅔ cup unsweetened almond butter
- ⅓ cup brown sugar not packed
- 2 large eggs
- 1 tsp vanilla extract
- ⅔ cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 375 degrees F. Grease an 8×8 square baking pan and set it aside.
- Combine your almond flour and oats in a blender or food processor and grind them together until a uniform powder forms.
- Add this mixture to a medium size mixing bowl along with the baking powder, baking soda, and salt. Whisk this mixture together and set it aside.
- Combine the almond butter, brown sugar, eggs, and vanilla extract in a second bowl and whisk thoroughly to combine.
- Transfer the wet mixture to the bowl with the dry mixture and stir together until fully combined using a rubber spatula.
- Add your chocolate chips and stir until combined.
- Spread the dough evenly into the greased baking pan and press it down.
- Place the pan in the oven and bake for 14-15 minutes or until the top starts to turn slightly golden brown.
- Remove the pan from the oven and let it cool for about 20 minutes. Then, run a knife around the edge of the pan to loosen the bars. Turn the pan upside down and tap gently to get the bars to release. Carefully flip it over and slice into 16 bars.
- Store in an airtight container on the counter for up to 5 days, or freeze for up to 3 months.
16 Responses
So glad you just posted the lower sugar option as it’s own thing, I have multiple screen shots so this is way easier to define ?
Perfect timing!
Very good option for low sugar. I liked them very much. I used 72% dark chocolate chips and next time I will use the semi-sweet chips which I think will taste even better. Thank you for the recipe
Do you think the almond butter could be swapped out for peanut butter if I prefer the flavor?
Absolutely!
Hi ya, could this be made without sugar? I have Hashimoto’s Hypothyroidism and this receipe was amazing but I had a flare up aferwards and think it was the sugar.
You could use a sugar substitute of some sort, but it does need something to sweeten it up just a tad in my opinion.
Can you substitute coconut sugar for the sugar? Or swerve?
Yes!
I am concerned about using the oats since my daughter glucose usually spikes when she eats them. Can I use 1 cup of almond flour instead?
Also, since she has t1d should I use sugar free chocolate chips and allulose instead of the brown sugar?
Hi there! It all depends on how much carbohydrate her care team wants her to have at breakfast. Personally, I use Lily’s no sugar added chocolate chips in this recipe. The oats combined with almond flour and almond butter will produce a different blood sugar result than eating oatmeal on its own… but I’d also show the recipe to her diabetes educator or dietitian and ask them their thoughts if you’re unsure.
Finally made these, reduced sugar to 1/4 cup like the “breakfast cookie” option & used honey instead of brown sugar since that’s what I had & they are so good. I used 72% chocolate chips from guitard & they’re really tasty.
Do you think it would be possible to make this egg free?
I’ve never tried that but you could try as chia egg or using greek yogurt!
Do I measure out 2/3 cup of GF Oats, grind them, and use whatever that amount turns out to be in this recipe? I want to make sure I have the oat measurement correct. I’ll be starting with whole oats that I need to grind.
Thank you!
Hello! great questions! Measure out the amount of oats, and then grind them up.