Oatmeal Chocolate Chip Bars

These oatmeal chocolate chip bars are Soft, chewy, and LOADED with chocolate chips- They are a five ingredient dessert that bakes in just 12 minutes. 

If you love dessert bars but want to make them a little wholesome, swap out the standard flour and use oatmeal to make these chocolate chip oatmeal bars.

They are thick and chewy and make the perfect afternoon pick-me-up or post-dinner sweet tooth fix!

Table of Contents

1. Why this recipe works
2. How to make oatmeal chocolate chip bars
3. Recipe variations
4. Recipe tips and tricks
5. Storage instructions 
6. Recommended tools to make this recipe
7. More oat-based dessert bars to try
8. Frequently asked questions
9. Oatmeal Chocolate Chip Bars

Why this recipe works

• 5 ingredients. Simple pantry staple ingredients, so that means no eggs, butter, or milk! Instead, they use mashed banana to add moisture and also extra sweetness.  
• Quick and simple. With barely any prep time and just 15 minutes in the oven, these make a speedy sweet treat.
• Healthier. Similar to raisin cookie bars, these ones are packed with whole grains, healthy fats, and naturally sweetened; these are a guilt-free dessert.
• Easy to customize. This is the kind of baked good you can easily adapt to use up any mix-ins you have on hand. 
• Perfect texture and flavor. These cookie bars are soft, slightly chewy, and have an almost buttery texture without any actual butter in it. It has notes of chocolate with every bite. They taste like a thick and jumbo oatmeal chocolate chip cookie but with a more tender exterior.

How to make oatmeal chocolate chip bars

The Ingredients

• Rolled Oats (Old Fashioned Oats)– They provide a chewy texture and a fabulous substitution for flour. They are also a much healthier alternative to it, providing fiber and protein too!
• Almond Butter– Gives these cookie bars that buttery texture and flavor we love without any butter!
• Maple Syrup– Provides sweetness and also masks any banana flavor. Do not omit, as it will change the texture of the cookie bars.
• Bananas– Overripe, mashed bananas! The riper they are, the sweeter they will be! Bananas replace any need for butter or eggs while also providing sweetness and a softer texture.
• Chocolate Chips– What is a good cookie without chocolate chips? I like using semi-sweet chocolate chips, but milk chocolate chips or dark chocolate chips work, as do chocolate chunks. 
• Baking soda– Optional, but helps with the leavening of the bars.

The Instructions

Make the batter. Stir together all the ingredients except for the chocolate chips. Fold them through, then transfer to a lined pan.

Bake the bars. Bake the oatmeal cookie bars for 15-17 minutes or until golden on top.

Cool and slice. Let the bars cool completely before slicing and serving.

Recipe variations

These cookie bars are very forgiving and have plenty of ingredient substitutions, including basic pantry staple ingredients.

Gluten-free oatmeal chocolate chip bars. Swap out the oats for gluten-free rolled oats or buckwheat flakes. 

Banana alternative. You can substitute the banana for unsweetened applesauce or pumpkin puree. Neither are as sweet as bananas, but they will still yield a similar texture. You may need to add extra maple syrup to make up for the lack of sweetness from the banana.

Use other nut butter. Swap out the almond butter for either peanut butter or cashew butter, or keep them nut free by using tahini or sunflower seed butter. 

Lower the sugar. Instead of maple syrup, you can use a sugar-free or reduced-sugar version.

Use regular sugar. If you don’t want to use syrup, brown sugar or coconut sugar work.  

Recipe tips and tricks

• Don’t Overmix the Batter. When making the batter, mix everything until just combined. You don’t want these to turn out rubbery,
• Avoid over-baking. These bars will continue to cook as they are cooling down, so remove them from the oven once they are golden.
• Add Mix-ins. Enhance the bars by adding mix-ins like pecans, walnuts, butterscotch chips, or vanilla extract, 
• Press the Batter Firmly. Press it firmly into the baking pan when transferring the batter into the pan. This will cook them more evenly.
• Cool Completely Before Cutting. This is important to ensure the bars are fully set. 

Storage instructions 

To store: Store leftovers in the refrigerator in an airtight container. They will keep fresh for up to 5 days.

To freeze: Wrap individual bars in parchment paper and place them in ziplock bags or a freezer-safe container. They will freeze well for up to 6 months.

Reheating: These bars become firm once refrigerated, but to have a gooey cookie bar, microwave it for 20-30 seconds.

Recommended tools to make this recipe

• Mixing bowls. I prefer mixing by hand, and these are super versatile and sturdy.
• Stand mixer. If you want to make these bars even more quickly, a stand mixer will help out in a cinch. 
• Spatula. To fold through the chocolate. 

More oat-based dessert bars to try

• Raspberry bars
• Blueberry bars
• Zucchini bars
• Chocolate oatmeal bars

Frequently asked questions