These oatmeal chocolate chip bars are an easy and healthy dessert (or even breakfast!) made from instant oats and whole wheat flour. They are the best snack for busy families and taste like traditional chocolate chip oatmeal cookies.
Oatmeal chocolate chip bars are truly what my dessert-for-breakfast loving self needed and I just never knew it. Thick and chewy, made from good for you ingredients, and can be eaten for dessert or for breakfast? Count me in.
Oatmeal chocolate chip cookies have long been a favorite of mine because I love the chewy addition that the oatmeal adds to any cookie. Also, anything with chocolate chips in it is already five times better than if it were just raisin like the traditional oatmeal cookie.
Plus, making these into bar form is much more fun than cookies! We love a good cookie bar here.
What makes this oatmeal chocolate chip bar recipe special is that they are truly healthy enough to eat for breakfast! You could swap out the chocolate chips for raisins if you want to add some more nutrients, or you could include both!
Many of the dessert recipes I make, like these chocolate chip oatmeal bars, can be eaten for breakfast because of the healthier ingredients that are using in place of traditional ingredients. I love to make desserts like these because they don’t leave you with a sugar hangover or with any worry about ‘oh no, what did I just eat that’s making me feel awful?’
I choose to bake with wholesome ingredients that are made from real food and I promise that these baked goods taste just as good as the traditional versions! In my opinion, they taste even better!
Let’s take a look at what ingredients I use for a healthier dessert:
Natural sweeteners: I love to bake with coconut sugar, maple syrup, or honey because they all have a lower glycemic index than white sugar or brown sugar. What this means is that you won’t feel that sugar rush and then crash like you would with typical baked goods.
Alternative flours: Whole wheat flour is a great alternative to white flour, which is what I use in this recipe! I also bake with a lot of almond flour and gluten-free flour blends to ensure those who can’t eat gluten can still have my recipes. Also, almond and coconut flour are a lot more nutrient dense than regular white flour.
Different fats: I love to bake with coconut oil, if you haven’t already noticed! It’s a neutral tasting oil that works great in baking (make sure you buy refined in order to have no coconut flavor!). I also like to bake with grass-fed butter made from real ingredients. Long are the days of baking with canola oil and margarine.
Ingredients in oatmeal chocolate chip bars
The ingredients in this recipe are easy. You can pick them all up in one stop to the grocery store! Here are the main ingredients you need to make chocolate chip oatmeal bars:
How to make oatmeal chocolate chip bars
Best part about these bars? They take less than five minutes to actually prepare.
All you have to do is prepare an 8-inch baking dish with non-stick spray or parchment paper. Then mix together all of your dry ingredients: flour, oats, baking soda, and salt.
Add the dry ingredients to the wet ingredients and add the splash of almond milk and chocolate chips. Stir until completely combined.
Pour into your baking dish and bake! Then let cool before cutting into.
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
If you liked this recipe, you’ll want to try these!
- Preheat oven to 350F.
- Grease 8×8 inch baking pan or a bread loaf pan with cooking spray. Use a bread loaf pan if you want thicker squares.
- In a medium bowl mix together flour, oats, baking soda and salt.
- In a large bowl beat coconut oil, coconut sugar, egg, and vanilla
- Add dry ingredients into wet and stir in almond milk. Then add in chocolate chips.
- Pour batter into prepared pan; spreading evenly with a rubber spatula.
- Bake for 12-14 minutes ( or 14-16 minutes for bread pan) Let cool on a wire rack then cut into squares.
- Store on counter for up to 5 days or freezer for longer.
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