Oatmeal Chocolate Chip Bars

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5 from 1616 votes
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My oatmeal chocolate chip bars are Soft, chewy, and LOADED with chocolate chips- They are a five-ingredient dessert that bakes in just 15 minutes. 

Love quick and easy oat-based bars? Try my raspberry bars, banana bars, oatmeal raisin bars, and strawberry oatmeal bars next.

oatmeal chocolate chip bars.

My family LOVES a good chocolate chip cookie or blondie, but to make things a little bit wholesome and healthier, I like to make these healthy oatmeal chocolate chip cookie bars.

I swap out the butter and refined sugar for more wholesome alternatives but without sacrificing taste. If you ask certain family members, they reckon these taste incredibly indulgent!

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. Arman’s recipe tips
  4. Storage instructions 
  5. Frequently asked questions
  6. More oat-based desserts to try
  7. Oatmeal Chocolate Chip Bars (Recipe Card)

Why I love this recipe

  • 5 ingredients. Simple pantry staple ingredients mean no eggs, butter, or milk! Instead, I use mashed banana to add moisture and also extra sweetness.  
  • Healthier. These are packed with whole grains, healthy fats, and naturally sweetened; these make a fabulous 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. I love to use up leftover nuts and seeds or even candy bites.
  • Perfect texture and flavor. These cookie bars are soft, slightly chewy, and have an almost buttery texture without any actual butter in them. It has notes of chocolate with every bite.
oatmeal chocolate chip cookie bars.

Ingredients needed

  • 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! Use gluten-free oats if needed.
  • 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.

How to make oatmeal chocolate chip bars

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

oats, peanut butter, maple syrup, and chocolate chips in a bowl.

Step 1- Make the batter. Stir together all the ingredients except for the chocolate chips. Fold them through, then transfer to a baking dish.

oat bars mixture in a baking dish.

Step 2- Bake the oatmeal cookie bars for 15-17 minutes or until golden on top. Sprinkle with flaky sea salt.

Arman’s recipe tips

  • 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. I like to remove them from the oven once the edges are golden brown.
  • Add mix-ins. Enhance the bars by adding mix-ins like pecans, walnuts, butterscotch chips, or vanilla extract. As I said above, candy bits are also fabulous.
  • 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. 

Variations

  • 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.  

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.

oatmeal choc chip bars.

Frequently asked questions

Can I add an egg?

There is no need to add eggs to this recipe, but if you’d like to increase the protein, adding 1-2 eggs will not affect the texture.

More oat-based desserts to try

oatmeal chocolate chip bars recipe.

Oatmeal Chocolate Chip Bars

5 from 1616 votes
My 5-ingredient oatmeal chocolate chip bars are Soft, chewy, and LOADED with chocolate chips. They are a wholesome dessert that bakes in just 15 minutes. Watch the video below to see how I make it in my kitchen!
Servings: 12 servings
Cook: 15 minutes
Total: 15 minutes

Video

Ingredients  

Instructions 

  • Preheat the oven to 180C/350F. Line an 8 x 8-inch square pan with parchment paper, reserving 1-2 inches of parchment paper over the sides, for easily removal.
  • In a large mixing bowl, add all your ingredients, except for the chocolate chips, and mix well. Using a rubber spatula, fold through the chocolate chips, reserving a few to top the cookie bars with.
  • Transfer the batter to the lined pan, adding extra chocolate chips on top. Bake for 15 minutes or until just beginning to go golden around the pan.
  • Remove from the oven and let sit for 10 minutes, before transferring to a wire rack to cool completely.

Notes

TO STORE: Leftover cookie bars should be stored in the refrigerator in a sealable container. They will keep fresh for up to 5 days. 
TO FREEZE: Wrap individual bars in parchment paper and place them in ziplock bags. They will freeze well for up to 6 months.

Nutrition

Serving: 1servingCalories: 182kcalCarbohydrates: 21gProtein: 5gFat: 9gSodium: 3mgPotassium: 246mgFiber: 4gSugar: 8gVitamin A: 12IUVitamin C: 2mgCalcium: 63mgIron: 1mgNET CARBS: 17g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally updated July 2023, updated and republished November 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    These are absolutely the BEST ever! I actually divided my batch and added pecans and coconut shavings to the second half and it was amazing!

  2. 5 stars
    I used PB since that is what I had on hand. Great clean recipe- stuck to the exact recipe besides the almond butter. Next time adjustments I will make:
    – bake time- wish I left them in for more like 20+ minutes- these were a little too gooey with a 16 minute bake time. I thought they would harden more and they did once in fridge.
    – I will use a 9×9 or bigger bake sheet- these were a bit too thick in and 8×8
    – less chocolate chips- can’t believe I am even saying this!! However these are so rich and heavy my husband couldn’t eat even half of one. Next time I make these if they were thinner and a little less chocolate they will be perfect and a great way to protein replenish with something sweet post workout!

  3. Made these today to take with me for trucking work…Yummy! Didn’t have choc chips, used raisens. Came out Excellent!!!

  4. Came out good! Kept falling apart when I took it Out of the oven but it was just because I didn’t cook it enough and didn’t put enough maple syrup and bananas want to suggest doing a little more maple syrup After I cooked it some more it came out nice!

  5. 5 stars
    Very delicious and simple cookie bar recipe! I was looking for recipe to make that doesn’t have a shopping lists full of ingredients, and then I found this! It was so good, and I love the almond butter idea!

  6. 5 stars
    I tried these yesterday. Because I have a tree nut allergy, I had to sub the almond butter but for some reason I went right to butter, not peanut butter (yeah, neuron malfunction). Don’t do it! After 45 mins, these bars were still soft and not browning at all. I finally took everything out of the pan, added some peanut butter and more oats, stirred, tried again. Tastes fine but doesn’t stay together. Even without my blunder, what is the binder? Maybe next time I’ll use less banana, as someone noted.

  7. 5 stars
    Delicious! I managed to get them to look exactly like the photo! I don’t have a mixer, so I mixed by hand–literally my hands haha. I added a teaspoon of vanilla extract and 1/2 tsp salt, both of which are needed, in my opinion. I used frozen banana slices that I microwaved for 45 seconds. And I topped the bars with chocolate chips, chocolate chunks, and a pinch of coarse salt. YUMMM. Very tasty. You can taste a hint of banana in them, but mostly they just taste like cookie bars. The sweetness is subtle and just right. I’m surprised the texture is so cookie-like, but it is! Bravo! Next time I might add shredded coconut just for grins. Thanks for this great recipe!

  8. 5 stars
    Really good! I topped them with melted dark chocolate instead of the chips and froze them. They are great frozen or fresh. One of the best healthy recipes I’ve made and I bake often. Thank you!

    1. 5 stars
      Question-
      I love the tips for substitutions, as I have some people with odd allergies, stomach issues or are picky… however not being extremely experienced in this type of baking could you put if the substitute is the exact measurement as the original item? For example, the 1 1/2 c mashed banana, when you say pumpkin puree and unsweetened applesauce can be used, what are the suggested proportions of each? Or is it one or the other? These are the things we novices need help with. 🙂 I am personally enjoying each recipe of yours I’ve tried! And have many others marked to try! Thanks for easy alternatives that are yummy too! 🙂

  9. I just made these!! I’ve been following The big man’s world on Instagram of a few years and I’ve never tried any of his recipes . Not going to lie i was extremely skeptical of this recipe but I’ve really been craving dessert these past few days and decided to give it a shot … I substituted with Peanut butter and used 2 cups of mashed banana mixed with unsweetened applesauce. Also it did take longer than 17 minutes in the oven, make sure to keep checking till the knife comes out clean. This recipe came out so delicious!! I’m really happy I tried it. Will definitely be trying more of his recipes!! 🙂

  10. 5 stars
    Wonderful recipe! Really delicious. I’m wondering if I did something g wrong though, my cookies don’t look anything like yours, was I supposed to blend the oats :)?

  11. I have a kiddo with autism and these look amazing. Could i possibly make them into muffins? He has lots of sensory issues and I have to make every baked good into a muffin or a pancake 😉

    1. Hi Jen! I haven’t tried but you could definitely put them in a muffin tin and cut the time to 10 minutes