Oatmeal Peanut Butter Chocolate Chip Bars
Oatmeal Peanut Butter Chocolate Chip Bars double as either a breakfast or snack! The sky is the limit when it comes to mix-ins for these bars.
Servings: 9 servings
Equipment
- mixing bowls
- wisk
- Parchment Paper
- 8x8 square baking dish
Ingredients
- 1 cup rolled oats
- ¼ cup all-purpose flour
- ¾ teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup semi-sweet chocolate chips, plus a handful more for topping
- 3 tablespoons coconut oil (see notes above about coconut oil substitutions)
- 2 large eggs, room temperature
- 3 tablespoons pure maple syrup
- 1 cup peanut butter, crunchy or smooth
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven. Preheat to 350°F.
- Mix the dry ingredients. In a large bowl, combine the rolled oats, all-purpose flour, cinnamon, baking powder, and salt. Stir and set aside.
- Mix the wet ingredients. In a medium bowl, whisk together the coconut oil, eggs, maple syrup, peanut butter, and vanilla extract.
- Combine. Add your wet ingredients to the dry ingredients and mix until well combined. The mix will resemble loose cookie dough.
- Prepare your dish. Line an 8x8 baking dish with parchment paper. Putting the parchment in the bottom only works well here but feel free to line the sides as well.
- Bake. Bake uncovered for 20 mins or until the center is set. Once out of the oven, sprinkle with a handful of chocolate chips for extra melty goodness.
- Cut and serve. Cut into squares and serve warm or room temperature.
Notes
Storage Instructions:
These Oatmeal Peanut Butter Chocolate Chip Breakfast Bars are such a time saver for busy mornings. Allow your bars to cool completely in the pan and then transfer them to an airtight container separating each layer with a sheet of parchment paper. They’ll stay fresh for up to a week. You can also make a huge batch and freeze them for up to two months. You can eat them cold or pop them in the microwave for 10-20 seconds on high so they’re warm and gooey again.
Can I double this recipe?
This simple breakfast recipe is so easy to double and lasts up to two months in the freezer. It just makes sense. You’ll need a 9x13 baking dish or even a 9x15 would work instead of an 8x8 and keep in mind that you’ll need to increase your cooking time to accommodate for the double batch. Alternatively, you can make 2 different variations in 2 different 8x8 baking dishes and keep the cooking time the same. I love how flexible this recipe is.
