Description

These Healthy Chocolate Chip Oatmeal Bars are a delicious and nutritious snack, combining wholesome oats, ripe bananas, and rich dark chocolate chips. Perfectly sweetened with honey or maple syrup and baked to golden perfection, these bars offer a satisfying treat that’s great for breakfast, a midday snack, or dessert. They are easy to make, with options to customize for gluten-free diets and storage tips for convenience.

Ingredients

Scale

Dry Ingredients

2 cups old fashioned rolled oats
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt

Wet Ingredients

2 ripe bananas, mashed
1/3 cup honey or maple syrup
1/4 cup melted coconut oil
1 large egg
1 teaspoon vanilla extract

Add-ins

1/2 cup dark chocolate chips
1/4 cup chopped walnuts (optional)

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit and line an 8×8 inch baking pan with parchment paper to prevent sticking and ensure easy removal of the bars.
Mix Dry Ingredients: In a large bowl, combine the rolled oats, whole wheat flour, baking soda, cinnamon, and salt. Stir these ingredients until evenly distributed.
Combine Wet Ingredients: In a separate bowl, whisk together the mashed bananas, honey or maple syrup, melted coconut oil, egg, and vanilla extract until the mixture is smooth and well-blended.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix for a tender texture.
Fold in Add-ins: Fold the dark chocolate chips and chopped walnuts (if using) into the batter, ensuring they are evenly distributed throughout.
Spread Batter and Bake: Spread the mixture evenly in the prepared baking pan and smooth the top with a spatula. Bake for 20 to 25 minutes, or until the bars are set and lightly golden around the edges.
Cool and Slice: Allow the bars to cool completely in the pan on a wire rack before slicing into 9 squares to serve.

Notes

For a gluten-free version, use certified gluten-free oats and substitute almond flour for the whole wheat flour.
Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
These bars freeze well for longer storage; thaw before serving.