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 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.
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.
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!
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!
Oatmeal Chocolate Chip Breakfast Bars – Vegan, GF
- 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
- 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!