Healthy Chocolate Chip Oatmeal Bars
These soft, healthy chocolate chip oatmeal bars stay moist and fluffy for days. Made with rolled oats, oat flour, maple syrup, and dark chocolate chips, they're naturally gluten-free, refined sugar-free, and come together in under 30 minutes.
Ingredients
- 2 large eggs
- ½ cup milk, unsweetened almond, oat, or cow's milk all work well
- ⅓ cup pure maple syrup
- ½ cup melted coconut oil
- 1 ½ teaspoon vanilla extract
- ¼ cup coconut sugar
- 1 ¼ cup oat flour, homemade or store-bought both work
- ⅔ cup old fashioned rolled oats, gluten-free or regular
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ cup chocolate chips, mini or regular
Instructions
- Preheat Oven: Preheat your oven to 350°F. Line or grease an 8x8-inch baking pan with parchment paper and set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, milk, maple syrup, melted coconut oil, coconut sugar, and vanilla extract until smooth.
- Add Dry Ingredients: Add the oat flour, rolled oats, baking powder, and cinnamon. Mix until fully combined.
- Let Batter Rest: Let the batter sit for 5–10 minutes so the oats and oat flour can absorb some moisture. This helps make the bars extra soft and fluffy.
- Fold in Chocolate Chips: Gently fold in the chocolate chips.
- Add to Greased Pan: Pour the batter into your prepared baking pan and spread evenly. Sprinkle extra chocolate chips on top if desired.
- Bake: Bake for 18 to 22 minutes, or until the center is set and a toothpick comes out with a few moist crumbs, not perfectly clean
- Cool & Slice: Let the bars cool in the pan before slicing into squares. Enjoy!
Notes
Rest the batter for 5 to 10 minutes before baking. This is the single most important step. The oats and oat flour need time to absorb the liquid, which is what gives you soft, moist bars instead of dry ones.
Spoon and level the oat flour, don't scoop. Scooping packs in 20 to 25% more flour and is the second most common reason healthy oatmeal bars come out dry.
Pull the bars from the oven the moment the center is set. A toothpick should come out with a few moist crumbs, not perfectly clean. They keep cooking in the pan as they cool.
Make your own oat flour. Blend rolled oats in a high-speed blender for 30 seconds until it reaches a flour-like consistency. Store-bought oat flour works too.
Storage: Counter for up to 2 days, fridge for up to 1 week, or freezer for up to 3 months. Wrap individual bars in plastic wrap before freezing.
Substitutions: Honey or agave can replace maple syrup 1:1. Light brown sugar can replace coconut sugar 1:1. Melted butter can replace coconut oil 1:1.
Nutrition
Calories: 227kcal | Carbohydrates: 25g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 27mg | Sodium: 69mg | Potassium: 94mg | Fiber: 2g | Sugar: 8g | Vitamin A: 40IU | Vitamin C: 0.003mg | Calcium: 56mg | Iron: 1mg
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