Whole Wheat Oatmeal Chocolate Chip Squares
Let’s talk oatmeal and chocolate. Nine times out of ten when you are at a bakery that serves cookies, there will always been some version of an oatmeal raisin and a chocolate chip cookie. Being the chocolate lover than I am, I always chose chocolate chip but secretly wished that those oatmeal raisin cookies had chocolate instead of raisins. Why couldn’t there be an oatmeal chocolate chip cookie?!
Now of course there are some places that will make oatmeal chocolate chip, but the two aren’t synonymous with each other. I knew that needed to be changed because there is something about the nuttiness from the oats that pairs perfectly with warm melty chocolate.
Enter the Whole Wheat Oatmeal Chocolate Chip Squares of your dreams. I whipped these together on a Sunday night after a weekend of being busy but wanting to make myself a treat to have for the week and they came together in a flash. I think it is pretty clear to most people that many of the things I make don’t require a lot of time because let’s be real, were all so busy. Yes, I would love to make homemade pasta and multi-step and ingredient meals, and I do on certain occasions, but I don’t always have time for that.
I’ve had several people ask me if they can use a different kind of oil in baking because they are either allergic to coconut or don’t like it. Now these bars do call for coconut oil and I would suggest trying to find one that doesn’t have quite an intense coconut flavor. Some brands don’t taste like coconut at all. For those who are allergic, I would suggest using a mild olive oil in place. Using one that has a strong flavor, like EVOO, will ruin the taste of the baked goods, but some olive oils can work in place. Canola oil is another oil that is popular in baking but isn’t very popular in the health industry for several reasons. I try to avoid it when baking, but if it is all you have, then go for it!
I’ve even heard of people using applesauce as a replacement for some baked goods, but I haven’t tried cutting out all oil yet.
Anyway, these squares came out perfectly with a chewy oat texture and warm melty chocolate. They lasted two nights in my house! You must make them soon.
- ¾ cup whole wheat flour
- 1 cup quick cooking oats
- ½ tsp. baking soda
- ¼ tsp. salt
- ½ cup coconut oil - melted
- ½ cup coconut sugar
- 1 egg, whisked
- 2 tsp. vanilla extract
- 2 tbsp. almond milk
- ½ cup chocolate chips
- Preheat oven to 350F.
- Grease 8 inch baking pan with cooking spray
- In a medium bowl whisk together flour, oats, baking soda and salt.
- In a large bowl beat coconut oil, coconut sugar, egg, and vanilla together;
- Add dry ingredients into wet.
- Add milk and stir in chocolate chips.
- Pour batter into prepared pan; spreading evenly with a rubber spatula.
- Bake for 15 minutes. Let cool on a wire rack then cut into squares