Healthy Chocolate Chip Oatmeal Bars

Let me tell you about these Chocolate Chip Oatmeal Bars that have become a total hit in my house. My kids go absolutely nuts for them!

Picture this: I’m in the kitchen, whipping up a batch, and suddenly I’ve got little helpers appearing out of nowhere. “Mommy, can we lick the spoon?” They’re practically bouncing off the walls with excitement.

These bars? They’re like magic. Chewy oats, gooey chocolate chips, and a hint of maple sweetness. It’s like taking their favorite cookie and making it even easier to gobble up.

The best part?

• They’re a breeze to make
• Way less messy than individual cookies
• Perfect for tossing in lunchboxes

I swear, every time I make these, I feel like supermom. The kids think I’m a culinary genius, and I get to sneak in some wholesome ingredients. Win-win!

So if you’re looking for a treat that’ll make you the hero of snack time, give these a shot. Trust me, your kiddos will be begging for more!

What makes these bars special is their simplicity and wholesome ingredients. We’re using quick-cooking oats for that perfect chewy texture, and almond butter (though you can use any nut butter) for richness and protein.

The pure maple syrup not only sweetens but adds a subtle complexity that white sugar just can’t match. And of course, we can’t forget the star of the show – those delightful chocolate chips scattered throughout and on top.

Let’s get started on making these irresistible treats!

Recipe Overview:

I love how quick and easy these bars are to whip up. You’ll need about 10 minutes of prep time and 30 minutes of baking time, so you can have these ready in under an hour. This recipe yields 9 generous squares, perfect for a family dessert or a week of snacks. If you need more, it’s simple to double the recipe and use a 9×13 inch pan instead.

In terms of difficulty, I’d rate this as easy to moderate. Even if you’re new to baking, you should be able to handle this recipe with confidence. You’ll need basic equipment: an 8×8 inch baking pan, parchment paper, two mixing bowls, and a whisk or spoon. No fancy mixers required!

One of the things I adore about these bars is how meal-prep friendly they are. You can make them ahead of time and store them in the fridge for up to a week, or freeze them for longer storage. They’re perfect for grabbing on busy mornings or packing in lunchboxes.

Ingredients:

Let’s talk about what goes into these delightful bars. You’ll need:

2 cups of quick cooking oats: These are the foundation of our bars, providing that classic oatmeal texture and flavor.

1 teaspoon of baking powder: This helps give our bars a bit of lift and lightness.

1 egg: This binds everything together and adds richness.

3/4 cup of nut butter: I use almond butter made with only almonds, but feel free to use peanut or cashew butter if you prefer. Just make sure it’s the natural, runny kind without added sugars or oils.

3/4 cup of pure maple syrup: This natural sweetener adds depth of flavor you just can’t get from regular sugar. Honey works too if that’s what you have on hand.

1 teaspoon of vanilla extract: A little vanilla goes a long way in enhancing all the other flavors.

3/4 cup of dark chocolate or semi-sweet chocolate chips: Choose whichever you prefer – I love the slight bitterness of dark chocolate against the sweet oats.

Flaky salt for topping: I use Maldon Sea Salt Flakes. This is optional but adds a wonderful contrast to the sweetness.

Make sure your egg is at room temperature before you start – it’ll incorporate more easily. If you forget to take it out ahead of time, just place it in a bowl of warm water for a few minutes.

Step-by-Step Method:

First things first, preheat your oven to 350°F (175°C). This is important – you want your oven nice and hot when the bars go in. While it’s heating, line your 8×8 inch baking pan with parchment paper. Leave some overhang on the sides – this will make it much easier to lift out the bars later.

In a large bowl, stir together the oats and baking powder. This ensures the baking powder is evenly distributed throughout the bars.

In a separate bowl, whisk the egg until it’s well beaten. Then stir in the nut butter, maple syrup, and vanilla. Don’t worry if it looks a bit separated at first – keep stirring and it’ll come together into a smooth, creamy mixture.

Now comes the fun part – combining wet and dry ingredients! Pour your wet mixture into the oats and stir until everything is well combined. You’re looking for a consistent texture throughout – no dry oats hiding at the bottom of the bowl!

Fold in 1/2 cup of the chocolate chips. I like to save the remaining 1/4 cup for topping – it makes the bars look extra tempting.

Spread the mixture into your prepared baking pan. Use a spatula or the back of a spoon to press it into an even layer, making sure to get into the corners. Sprinkle the remaining chocolate chips over the top and gently press them in.

Pop the pan into your preheated oven and bake for 30 minutes. You’re looking for the edges to turn golden brown and start to pull away from the sides of the pan. The center might still look a bit soft, but don’t worry – it’ll firm up as it cools.

As soon as you take the pan out of the oven, sprinkle the top with your flaky salt. This is optional, but I highly recommend it – the salt really makes the chocolate and caramel notes in the maple syrup sing.

Now comes the hard part – waiting! Let the bars cool completely in the pan before cutting. I know it’s tempting to dig in right away, but letting them cool allows the texture to set properly.

Variations & Customization:

One of the things I love about this recipe is how versatile it is. Here are some ways you can make it your own:

For a gluten-free version, just make sure your oats are certified gluten-free. All the other ingredients are naturally gluten-free.

To make these vegan, you can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for 5 minutes).

Feel free to play with the mix-ins. Try adding some chopped nuts, dried fruit, or even a swirl of peanut butter on top before baking.

For a fall twist, try adding a teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients.

If you prefer a less sweet bar, you can reduce the maple syrup to 1/2 cup and add 1/4 cup of milk (dairy or non-dairy) to maintain the moisture.

Serving & Storage:

These bars are delicious on their own, but I love serving them slightly warm with a scoop of vanilla ice cream for dessert. They also pair wonderfully with a cup of coffee or tea for an afternoon pick-me-up.

To store, keep them in an airtight container in the refrigerator for up to a week. The cool temperature helps maintain their chewy texture. If you want to keep them longer, you can freeze them for up to two months. Just wrap each bar individually in plastic wrap and store in a freezer bag.

When you’re ready to enjoy a frozen bar, let it thaw in the refrigerator overnight. You can also microwave it for about 20 seconds if you want it warm and gooey.

I hope you enjoy making and eating these Chocolate Chip Oatmeal Bars as much as I do. They’re a staple in my kitchen – perfect for satisfying sweet cravings while still feeling good about the ingredients. Happy baking!

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