5 from 3 votes
Cookie Dough Oatmeal Breakfast Bars
You'll be able to grab a few chocolatey, fiber-filled Cookie Dough Oatmeal Breakfast Bars on your way out the door tomorrow with this easy recipe!
Prep Time
20 mins
Cook Time
18 mins
Additional Time
2 hrs
Total Time
2 hrs 38 mins
Servings:
9
Calories:
158 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
For the Base:
- ¾ cup banana mashed (180 grams, over-ripe
- 2½ tablespoons coconut sugar
- 1 teaspoon apple cider vinegar
- ½ cup rolled oats gluten-free, if needed (50 grams)
- 5 tablespoons powdered peanut butter
- ¼ cup oat flour gluten-free, if needed (26 grams)
- 2 tablespoons cocoa powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
For the cookie dough topping:
- ⅔ cup chickpeas skins removed (about ½ a can)
- 3 tablespoons powdered peanut butter
- 2 tablespoons agave nectar
- 2 tablespoons banana mashed, over-ripe
- 1 tablespoon peanut butter natural, smooth
- ¾ teaspoon vanilla extract
- Pinch salt
- Pinch baking soda
- 1½ tablespoons mini chocolate chips plus additional for sprinkling (optional, dairy-free
Instructions
- Preheat your oven to 350℉ and grease an 8x8-inch baking pan.
Cup of Yum
For the Base:
- In a large bowl, beat together the banana, coconut sugar, and apple cider vinegar until well mixed.
- Add in the oats, powdered peanut butter, oat flour, cocoa, baking soda, and salt, and stir until well mixed. Spread the mixture evenly into the bottom of the pan and set aside.
For the Cookie Dough Topping:
- If you haven't already, remove the skins from the chickpeas by gently rubbing them between your fingers and peeling off the papery thin skin that lifts up. Add the skinned chickpeas into a small food processor.
- Add in all the remaining ingredients except for the chocolate chips, and blend until smooth and creamy. Stop the processor to scrape down the sides with a spatula occasionally. Transfer to a small bowl and stir in the chocolate chips.
- Gently spread the cookie dough evenly on top of the oatmeal base until it's fully covered. Sprinkle with extra chocolate chips, if desired.
- Bake until the edges are lightly golden brown and beginning to pull away from the sides, and a tooth pick inserted in the center comes out clean, about 17-18 minutes.
- Let the bars cool completely in the pan before slicing.
Nutrition Information
Calories
158kcal
(8%)
Carbohydrates
27g
(9%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Cholesterol
0.003mg
(0%)
Sodium
144mg
(6%)
Potassium
171mg
(4%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
40IU
(1%)
Vitamin C
3mg
(3%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9 Serving
Amount Per Serving
Calories 158
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 0.003mg | 0% |
| Sodium | 144mg | 6% |
| Potassium | 171mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.