• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

PLANTED NOSHERY

  • Home
  • Recipes
  • Contact
  • Navigation Menu: Social Icons

    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Contact
  • ×

    Oatmeal Chocolate Chip Breakfast Bars – Vegan, GF

    June 30, 2021 by Samantha Leave a Comment

    Jump to Recipe Print Recipe
    Oatmeal Chocolate Chip Breakfast Bars

    These Oatmeal Chocolate Chip Breakfast Bars are kind of the best excuse we have to basically eat chocolate chip cookies for breakfast. They’re warm, soft, chocolatey goodness that doubles as a healthy whole grain breakfast treat. These bars are minimally sweetened with bananas, coconut sugar, and dairy-free chocolate chips. And we even snuck in peanut butter for protein, flavor, and to give the flax eggs a hand withholding all of this deliciousness together.

    Oatmeal Chocolate Chip Breakfast Bars

    Oatmeal Chocolate Chip Breakfast Bars are best eaten fresh out of the oven – just like a chocolate chip cookie. But, they also freeze well so you can make them ahead. Just thaw at room temperature or warm them back up in the oven. Avoid storing these soft, moist, melt-in-your-mouth delicious bars in the fridge, though. They’ll dry out and go stale quickly.

    Oatmeal Chocolate Chip Breakfast Bars

    How to make them

    Preheat your oven to 350F and line a square 9″ x 9″ baking pan (brownie pan). Then, warm up your peanut butter along with your milk and flax eggs in a small pot over medium to medium-low heat. If your peanut butter is already nice and runny you can skip this step. But, I always find it much easier to mix everything together with warm, smooth wet ingredients.

    Oatmeal Chocolate Chip Breakfast Bars

    Next, mash up your bananas until they look like a slightly lumpy pudding, and then mix in your warmed-up peanut butter mixture. Stir all of this well to combine it evenly, then add your dry ingredients on top – starting with the oats. Give the dry ingredients a little bit of a light stir on top, to mix the baking powder and salt more evenly into the oats. Then fold everything together. Fold in the chocolate chips at the end, and scrape out the batter into your lined 9×9 square pan.

    Pop it in the oven for about half an hour, or until the edges look set and the middle looks “just” about set. Then let the pan cool for ~10 minutes to firm up the bars just enough so that they hold together when you cut them into whatever size you want. And most importantly, try these healthy breakfast bars while they’re still warm because that’s when they’re at peak deliciousness!

    Oatmeal Chocolate Chip Breakfast Bars

    More vegan deliciousness

    • Vegan Spelt Flour Pancakes
    • Chocolate Coconut Vegan Pancakes
    • Cinnamon Toast Crepes
    • 3 Ingredient Healthy Vegan Freezer Fudge

    If you try this recipe, let us know how it went in the comments below! We appreciate your feedback here or on Instagram #plantednoshery. However, your found our little slice of the food blog world, we’re so glad you’re here and hope you find lots of deliciousness here. Enjoy!

    Print Recipe

    Oatmeal Chocolate Chip Breakfast Bars – Vegan, GF

    These Oatmeal Chocolate Chip Breakfast Bars are full of healthy whole grain oats, sweet bananas and protein rich peanut butter. These breakfast bars are minimally sweetened, easy to make and take just 10 everyday ingredients.
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Breakfast, brunch, Snack
    Cuisine: Gluten Free, North American, Vegan, Vegetarian
    Keyword: banana, bars, best breakfast, breakfast bars, breakfast on the go, breakfast to go, chocolate chips, coconut sugar, easy breakfast, healthy breakfast, healthy snack, minimally sweetened, oats
    Servings: 12 bars

    Ingredients

    • 4 cups Rolled oats (use certified GF if needed) 400g
    • 3 Ripe bananas, mashed ~360g
    • 1 cup Natural Peanut Butter, unsalted 240g
    • ½ cup Coconut sugar or organic cane sugar
    • ⅓ cup Almond milk can sub any plant based milk
    • 2 Flax Eggs see notes
    • 2 tsp Baking powder
    • 2 tsp Vanilla
    • ½ tsp Sea salt
    • 1 cup Dairy free chocolate chunks

    Instructions

    • Preheat your oven to 350°F and prepare the Flax Eggs (see notes below).
    • In a large mixing bowl, mash the bananas to a smooth puree with a pastry cutter, potato masher or just the back of a fork.
    • Add the peanut butter, milk, vanilla and flax eggs. Stir well to combine. Make sure your natural peanut butter is stirred and runny!
    • Add the oats, baking powder, salt and coconut sugar on top of the wet ingredients and give them a light mix on top to spread out the salt and baking powder among the oats. Then fold into the banana mixture until everything is well combined.
    • Fold in the chocolate chunks, and transfer the oat mixture to a lined 9X9 baking pan. (A square or brownie pan.)
    • Spread out the oat mixture evenly into the corners and smooth it out on top for even baking. Then place it in the oven to bake for 25-30 minutes, or until the middle looks "just" set. It will still be a little big under baked in the middle when it's ready to come out, but it will firm up as it cools, and keep everything deliciously moist.
    • Let cool for about 10 minutes to firm up, cut into bars and Enjoy!

    Notes

    2 Flax Eggs = 2 tbsp milled flax seed + 6 tbsp water.  Stir and let sit for 5 minutes or until a gel-like texture forms before adding to the recipe.
    Leftover are best when frozen for up to 1 month.  Storing these bars in the fridge will dry them out.  We leave them on the countertop overnight and eat them again the next morning – if they last that long.

    Filed Under: Baking, Breakfast, Gluten-Free, Snacks, Sweets & Treats, Vegan, Vegetarian Tagged With: bars, breakfast to go, chocolate chip, coconut sugar, easy breakfast, gluten free, healthy breakfast, minimally sweetened, Oats, squares

    Newsletter

    These Vegan Lemon Spelt Flour Pancakes are bright,

    These Vegan Cinnamon Toast Crepes are light,

    These Vegan Lemon Blueberry Muffins are everyone's

    We look forward to Sunday morning pancakes every

    This Burst Tomato Basil Pasta is equal parts

    Mmmm... Seedy Vegan Breakfast Granola. This one's

    These Vegan Buffalo Chickpea Wraps are creamy,

    These Chocolate Coconut No-Bake Cookies are easy,

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar


    A Little About Me

    Hi, I'm Samantha.

    Read my Bio



    Popular

    • No Bake Chocolate Peanut Butter Pie (Vegan)
    • Coconut Oat Bars with Blueberry Filling
    • Chunky No Bake Date Bars
    • Tangy Avocado Pasta Alfredo
    • Peanut Butter & Chocolate Chip Granola
    • Peanut Butter Baked Chickpeas
    • Healthy Loaded Oatmeal Cookies – GF, Oil Free
    • Sweet Potato & Chickpea Soup

    Footer

    ↑ back to top

    Planted Noshery

    • About
    • Contact
    • Privacy Policy

    Recipes & Such

    • Recipe Index

    Copyright © 2021 Planted Noshery website by Industrial Networks and Powered by SiteGround with the Feast Plugin

    As an Amazon Associate I earn from qualifying purchases.