These Chocolate Chip Oatmeal Bars are luscious, easy to make and have walnuts baked right in. The bars have texture while being soft and chewy, gooey delicious.
Why Make These Chocolate Chip Oatmeal Bars
These bars are dangerous. They are so luscious and addictively good with a peanut butter center (optional of course). They make a great dessert for the family or friends when entertaining. These bars are very easy to make, practically fool proof and can easily be made gluten free by using all purpose gluten free flour and gluten free oats.
Ingredients To Why Make These Chocolate Chip Oatmeal Bars
Old Fashioned Oats. This is the base of these bars!
All Purpose Flour. GF all purpose will also work.
Brown Sugar
Maple Syrup
Baking Soda.
Salt.
Vanilla.
Egg. You will need one egg for this recipe.
Olive Oil or Coconut Oil. Any neutral oil will work.
Peanut Butter. For the gooey center. Almond Butter will also work. Natural Brands with drippy consistency will work best.
Chocolate Chips. Any type you prefer (dark, milk or semi)
Walnuts. Optional.
How To Make These Gooey Chocolate Chip Oatmeal Bars
Step one. Preheat oven to 350º Mix oats, egg, flour, baking soda, salt, vanilla, brown sugar, oil into a stand alone mixer or large bowl and mix. Fold in walnuts and chocolate chips. The dough will be crumbly.
Step two. In a small bowl mix together peanut butter or almond butter and maple syrup.
Step three. Cut the dough into half. Keep one half to the side in a bowl. Line a bread loaf dish with parchment paper (9x5 or similar). Press one half of the dough down into the dish. Make sure it is even. Bake for about 10 minutes. Pull it out, drizzle the peanut butter/maple mixture over it evenly. Crumble the rest of the dough over the peanut butter, lightly press the dough, not too hard just enough to help it stick. Bake for another 15 - 18 minutes.
Tips To Make Chocolate Chip Oatmeal Bars
Yes, almond or cashew butter will work wonderfully
no, you can skip the peanut butter and the maple syrup to make these more calorie friendly, but they are great with it!
You can keep them on the counter in an airtight container for up to 3 days. Refrigerate for up 6 days or freeze for up to 2 months in a ziplock style bag.
I have used both light brown and dark brown sugar for this recipe and it works wonderfully.
Other Recipes To Try
- Vegan Almond Blueberry Breakfast Cookies
- Peanut Butter Banana Muffins
- Soft Chocolate Chip Oatmeal Cookies
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Chocolate Chip Oatmeal Bars
Equipment
- 1 9x5 bread loaf baking dish *or similar size
Ingredients
- 1 cup old fashioned oats
- ⅓ cup light brown sugar
- 1 cup all purpose flour *see notes
- 1 tsp baking soda
- ½ tsp salt
- ⅓ cup olive oil or melted coconut oil
- 2 tsp vanilla extract
- 1 egg
- 1 cup chocolate chips
- ⅓ cup crushed walnuts
- 1 cup creamy peanut butter
- 2 tbsp maple syrup
Instructions
- Preheat oven to 350º. Mix oats, egg, flour, baking soda, salt, vanilla, brown sugar, and oil of choice into a stand alone mixer or large bowl and mix well. Fold in walnuts and chocolate chips. The dough will be crumbly.
- If the nut butter gets thick and isn't spreadable, you can "dollop" it evenly over the base layer.
- Cut the dough into half. Keep one half to the side. Line a bread loaf dish with parchment paper (9x5 or similar). Press half of the dough down into the dish. Make sure it is even. Bake for about 10 minutes. Pull it out, drizzle the peanut butter over it evenly. Then drizzle the maple syrup over evenly.*If the nut butter you are using isn't spreadable, you can "dollop" it evenly over the base layer.
- Crumble the rest of the dough over the peanut butter, lightly press the dough, not too hard just enough to help it stick. Bake for another 15 - 18 minutes or until the top is lightly browned.
- Let the bars cool completely before removing from bread loaf tin and slicing into small bars. Enjoy!
Chris P
Just maybe's but use canola oil instead of coconut oil super good!
Diane
Found these on Instagram they were excellent will be making again