Healthy Chocolate Chip Oatmeal Bars Recipe

A cozy hello from my kitchen

If you found this while hunting for a Healthy Chocolate Chip Oatmeal Bars Recipe, hi friend, you made it. Pull up a stool. The first time I baked these bars, I was juggling school pickup, a wobbly grocery bag, and a sock that somehow disappeared between the car and the front door. Life was doing its usual twirly dance, so I wanted something sweet but not a sugar bomb, hearty but still snacky. These bars were the peace treaty my afternoon needed. And honestly, they smell like a bakery moved in, which feels very fancy for a Tuesday.

I keep this recipe scribbled on a stained index card. Some days I follow it exactly, other days I eyeball a handful here and a splash there, and then taste the dough because this is the fun bit, right.

Why these bars are on repeat at my place

• I make this when I need a not too sweet treat that travels well. Great for lunchboxes and the secret snack drawer.
• My family goes wild for the chewy edges. And the melty chocolate pockets, obviously.
• They use pantry basics, nothing weird. If it comes form the pantry and smells like oats or vanilla, we are in business.
• I used to fight crumbly bars; actually, I find it works better if I let them cool completely. I know, patience, ugh.
• They freeze like champs, which feels responsible even though I eat one straight from the freezer. Its a vibe.

What you need in the bowl

These are the usual suspects, with a few friendly subs because real life.

• 2 cups old fashioned rolled oats, about 180 g. Quick oats will work in a pinch, texture gets softer.
• 1 cup oat flour, about 100 g. I sometimes use white whole wheat, about 120 g, when I run out.
• 1 teaspoon baking powder and 1 half teaspoon baking soda.
• Half teaspoon fine sea salt. My grandmother always insisted on the blue box, but honestly any brand is fine.
• 1 third cup melted coconut oil, about 70 g. Unsalted butter also works if that is what you have.
• 1 half cup almond butter, about 120 g. Peanut butter makes it more cookie like, sunflower seed butter is lovely and nut free.
• 1 third cup honey, about 110 g, or maple syrup, about 100 g. Use what your jar allows.
• Half cup unsweetened applesauce, about 120 g. Mashed ripe banana swaps in perfectly and adds more banana aroma.
• 1 large egg. For vegan, use a flax egg, 1 tablespoon ground flax plus 3 tablespoons water, let it sit.
• 2 teaspoons vanilla extract. A heavy splash if your heart says so.
• Three quarters cup dark chocolate chips, about 130 g. Minis scatter more evenly. I like to mix chips and chunks.
• Optional handfuls: 1 third cup chopped walnuts or pecans, 2 tablespoons ground flaxseed, 1 teaspoon cinnamon, a pinch of espresso powder to make the chocolate deeper.

Psst, if you like nerding out on ingredients, this guide to which oats work best for baking is super handy. And if you are picky about chocolate chips, this Serious Eats rundown on the best ones for baking is a fun rabbit hole.

How I make them when the house is loud

1. Heat the oven to 350 F or 175 C. Line an 8 inch or 9 inch square pan with parchment, leaving little wings to lift later. I say parchment is essential, but if you are out, just grease the pan well and breathe.
2. In a big bowl, whisk oats, oat flour, baking powder, baking soda, and salt. Give it a friendly stir. If you are adding cinnamon or flax, toss them in now.
3. In another bowl, stir the melted coconut oil, almond butter, honey or maple, applesauce, egg, and vanilla until smooth. It will look glossy and hopeful.
4. Pour the wet into the dry. Fold with a spatula until there are no floury streaks. It should be thick, not pourable. This is where I usually sneak a taste.
5. Fold in chocolate chips and any nuts. Save a few chips to sprinkle on top because it looks bakery level, which we love.
6. Scrape into the pan and pat it evenly. If it sticks, dip your fingers in a little water and gently press. Do not fuss too much.
7. Bake 20 to 24 minutes, until the edges are set and lightly golden and the center no longer looks wet. If your oven runs hot, peek at 18. If you are not sure, this article on calibrating ovens saved me from wonky bakes.
8. Cool the pan on a rack for at least 30 minutes. On second thought, longer is better. They slice cleaner when fully cool.
9. Lift out using the parchment wings, cut into 12 to 16 bars. Or nine big squares when you are feeling bold.

Do not worry if the top looks a little shiny in places while warm, it always does, and then it settles into that perfect chewy state.

A few notes I wish I knew sooner

• Let the batter rest 5 minutes before baking so the oats hydrate. Less crumble, more chew.
• If using banana, reduce the honey or maple by a tablespoon to keep them from veering cake like.
• Too sweet chocolate can make these feel less healthy. I prefer 60 to 70 percent chips for balance.
• Use room temp egg. Cold egg makes the coconut oil seize and go lumpy, which is mildly annoying.

Variations I have tried so you do not have to

• Blueberry lemon: swap chips for 1 cup blueberries and add zest of 1 lemon. Very springy, very snackable.
• Trail mix bars: half chips, half chopped dried cherries and pumpkin seeds. A pinch of flaky salt on top is chef kiss.
• Peanut butter swirl: dollop two spoonfuls of peanut butter on top and swirl gently with a knife before baking. Looks fancy for zero effort.
• Did not love: I once used only date puree instead of honey or maple and they turned rubbery. Edible, sure, but not my best work.

The gear I reach for

• 8 or 9 inch square metal pan for even browning. Glass works, bake a smidge longer.
• Parchment paper for a clean lift. No parchment. Tear a long strip of foil and lightly oil it, it will do in a pinch.
• Rubber spatula, because it gets every last bit from the bowl. A big spoon is fine too.
• Cooling rack. Or the back of a baking sheet over two mugs, which I did once while camping at my cousins. Long story.

Stash and storage

Room temp in an airtight tin for 3 to 4 days. Fridge for a week if you like them extra firm. Freeze up to 2 months, wrap well and thaw on the counter or give them a quick warm up in the oven. Though honestly, in my house it never lasts more than a day.

How we like to serve them

• Warm square with a splash of cold milk, movie night style.
• Crumbled over Greek yogurt with berries for breakfast, feels like a cafe order.
• After school snack with apple slices and a little cheese. It works, promise.

Pro tips I learned the messy way

• I once tried rushing the cool time and regretted it because they crumbled like a sandcastle at high tide. Let them rest.
• I also dumped the chips in while the coconut oil was too warm and got splotchy chocolate. Wait until the mixture is just warm, not hot.
• Thinking more sweet equals more love, I added extra honey. The center would not set. Stick to the amounts the first time.

Your questions, answered

Can I make this Healthy Chocolate Chip Oatmeal Bars Recipe gluten free.
Yes, use certified gluten free oats and oat flour. If you only have oats, blitz them in a blender until fine. Easy.

Can I skip the egg.
Definitely. Make a flax egg, 1 tablespoon ground flax plus 3 tablespoons water. Let it gel and stir it in. The bars will be slightly denser but still lovely.

What can I use instead of coconut oil.
Unsalted butter melts and behaves similarly. Olive oil works too, but use a mild one, otherwise you will taste it in a way that might surprise you.

Do I have to use applesauce.
Nope. Mashed banana is great. Pumpkin puree makes a cozier fall version, you may want a pinch of extra cinnamon.

How do I know they are done.
Edges set and lightly golden, center looks dry on top and springs back a touch when tapped. If you are unsure, use a toothpick. A few moist crumbs are fine, wet batter is not.

Can I double the recipe.
Yes, bake in a 9 by 13 pan. Add a few minutes to the bake time and keep an eye on the corners, they tend to brown first.

One last thing, if you are like me and forget timers when the dog barks at the delivery guy, set your phone. These bars forgive a minute or two, but not ten, and we want that chewy golden thing to happen. Happy baking, yall. If you need me, I will be at the counter with a corner piece, a mug of tea, and very good intentions to share.