Baked Chocolate chip Oatmeal Bars
I love having a good grab and go snack or treat prepped for the week. These Baked Chocolate Chip Oatmeal Bars are perfect for a back to school snack and something that everyone will love. They’re made with simple ingredients and some staples that you may already have on hand.
These Baked Oatmeal Chocolate Chip Cookie Bars are the perfect mix between a cozy baked oatmeal and a soft, chewy chocolate chip cookie. They’re made with simple ingredients, naturally satisfying, and have just the right amount of sweetness. The oats give them a hearty texture while the chocolate chips add those melty pockets of chocolate that make them feel like a treat.
I love making these ahead of time for an easy grab-and-go breakfast or snack throughout the week. They’re perfect for busy mornings, packing into lunchboxes, or when you want something sweet in the afternoon without having to make something from scratch. Simply bake, let them cool, slice into bars, and keep them on hand for an easy option whenever you need it.
What you need for Baked Chocolate Chip Oatmeal Bars:
- Oats (quick or rolled/old-fashioned)
- Oat Flour
- Salt
- Baking Soda
- Brown Sugar
- Coconut Oil
- Eggs
- Nut Butter (Cashew, Peanut, Sunflower, or Almond Butter)
- Vanilla Extract
- Chocolate Chips
How to make these cookie bars:
- Preheat the oven to 350°F and line an 8 x 8 inch square baking pan with parchment paper. Set aside.
- In a medium bowl, add the oats, oat flour, salt, and baking soda and whisk to combine. Set aside.
- In a large bowl, add the brown sugar, coconut oil, eggs, nut butter, and vanilla extract and whisk thoroughly to combine.
- Add the mixed dry ingredients to the bowl of mixed wet ingredients and mix until combined.
- Fold in the chocolate chips until combined.
- Transfer the mixture to the prepared baking pan and spread it into a smooth, even layer. Top with additional chocolate chips if preferred.
- Place the pan in the oven and bake for approximately 27 – 28 minutes.
- Allow at least 15 – 20 minutes of cooling before cutting into individual bars.
- Enjoy!
How to store your baked chocolate chip oatmeal bars:
It’s best to store your bars in a sealed container on the counter. I like using these for easy storage.
If you want to switch it up, try doing this instead:
- Use your favorite type of chocolate chips, semi sweet, milk or dark chocolate
- Try it with cashew butter or sunbutter instead.
- Cut it into more bite size pieces instead of bars.
If you like this recipe, you may also enjoy these on One Balanced Life:
- Protein Snack Bites
- Peanut Butter Protein Bars
- Oatmeal Chocolate Chip Cookie Bars
- Birthday Cake Protein Bars
FAQs:
These will last on the counter for the week. You can also store them in the fridge or freezer.
It’s best to bake them in an 8×8 dish. I used this one!
Yes! A more mild nut butter will be cashew butter for these bars. You can also use peanut butter or sunbutter too!
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Baked Chocolate Chip Oatmeal Bars
These Baked Chocolate Chip Oatmeal Bars are made with simple ingredients and make for a delicious snack or treat for the week!
Ingredients
- 1 Cup Oats (quick or rolled/old-fashioned)
- ½ Cup Oat Flour
- ½ Teaspoon Salt
- ¼ Teaspoon Baking Soda
- 1 Cup Brown Sugar
- ½ Cup Coconut Oil, melted and cooled to room temperature
- 2 Large Eggs, room temperature
- ¼ Cup Nut Butter (Cashew, Peanut, Sunflower, or Almond Butter)
- 1 Teaspoon Vanilla Extract
- ¾ Cup Chocolate Chips
Instructions
- Preheat the oven to 350°F and line an 8 x 8 inch square baking pan with parchment paper. Set aside.
- In a medium bowl, add the oats, oat flour, salt, and baking soda and whisk to combine. Set aside.
- In a large bowl, add the brown sugar, coconut oil, eggs, nut butter, and vanilla extract and whisk thoroughly to combine.
- Add the mixed dry ingredients to the bowl of mixed wet ingredients and mix until combined.
- Fold in the chocolate chips until combined.
- Transfer the mixture to the prepared baking pan and spread it into a smooth, even layer. Top with additional chocolate chips if preferred.
- Place the pan in the oven and bake for approximately 27 - 28 minutes.
- Allow at least 15 - 20 minutes of cooling before cutting into individual bars.
Notes
- Storage: Store these in an airtight container in the fridge. You can reheat these bars in the microwave for 10 seconds at a time if preferred or enjoy them cold or at room temperature.
- Serving: You can cut these into 9 square bars, 8 rectangular bars, or 12 - 16 smaller bars.
- Temperature: The egg, and melted coconut oil need to be at room temperature. If the coconut oil interacts with cold ingredients it will seize up. If the coconut oil is too hot, it will cook the egg.
