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Oatmeal Chocolate Chip Bars
Thick and chewy healthy Oatmeal Chocolate Chip Bars. Easy, one-bowl recipe made without butter, oil, or refined sugar. The PERFECT healthy treat!
Prep Time
15 mins
Cook Time
15 mins
Total Time
33 mins
Servings: 16 bars
Calories: 187 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup creamy peanut butter I recommend the natural, shelf-stable kind, not the refrigerated kind, as it does not hold together as well and can make the bars dry
- ⅓ cup honey or swap light agave nectar or maple syrup to make vegan
- ¼ cup unsweetened applesauce
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder I prefer aluminum free
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup old fashioned rolled oats gluten free if needed
- 1 cup white whole wheat flour or substitute all purpose flour; see recipe notes to make the bars gluten free
- ¼ cup milk any kind you like
- ⅓ cup chocolate chips dairy free if desired
Instructions
- Preheat the oven to 350 degrees F. Line an 8x8-inch baking dish with parchment paper so that you have some overhanging the sides like "handles," then lightly coat with cooking spray. Set aside.
- With an electric mixer in a large mixing bowl or in the bowl of a stand mixer fitted with a paddle attachment, beat together the peanut butter, honey, applesauce, and vanilla extract until smooth and evenly combined, about 3 minutes. Beat in the salt.
- Sprinkle the cinnamon, baking powder, and baking soda over the top. Then, sprinkle on the flour and oats. Beat until combined and the batter comes together With the mixer running on low speed, drizzle in the milk and continue beating until incorporated. The batter will be very thick. With a wooden spoon or spatula, fold in the chocolate chips.
- Once dough is well combined, scrape it into the prepared baking dish, then press the top to make it even. Bake for 16-19 minutes, until the bars are lightly golden and just set. Do not overbake! Allow to cool completely, remove from the pan using the parchment paper overhang, then slice.
Cup of Yum
Notes
- TO MAKE GLUTEN FREE: I haven't tried making the bars gluten free, but I think that you could replace the white whole wheat flour with oat flour or a gluten free 1:1 baking blend.
- TO STORE: Refrigerate bars in an airtight storage container for up to 2 weeks.
- TO FREEZE: Freeze bars in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.
Nutrition Information
Serving
1bar (of 16)
Calories
187kcal
(9%)
Carbohydrates
22g
(7%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
1mg
(0%)
Potassium
159mg
(5%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
18IU
(0%)
Vitamin C
1mg
(1%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16bars
Amount Per Serving
Calories 187
% Daily Value*
| Serving | 1bar (of 16) | |
| Calories | 187kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Potassium | 159mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.