Anything that resembles a cookie in appearance, taste and texture has my vote. Oats are one of my breakfast staples and they are so easy to repurpose into bars and cookie recipes like this one! These Chocolate Chunk Oatmeal Bars are great as an addition to a morning meal, as an on-the-go food item and they are so kid/family friendly!
Plus, per usual for our LG recipes, it’s a very simple combine + bake type of prep!
1/2 cup smooth or chunky peanut or almond butter
1/4 cup coconut sugar
1/4 cup maple syrup
1 egg, room temperature
1 tsp vanilla
1 cup oats
3/4 cup wheat flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp apple cider vinegar
1 small dark chocolate bar, broken into small pieces
INSTRUCTIONS
Preheat oven to 350 degrees
Line a 9×9 baking dish with parchment paper
In a large bowl, mix together nut butter, coconut sugar, maple syrup, egg and vanilla. Stir in the oats, flour, salt, baking soda and vinegar
When well combined, gently stir in the dark chocolate chunks
Spoon the mixture into the parchment lined pan and smooth out with an offset spatula
Bake for 20 minutes or until the top is slightly golden
Place the pan on a cooling rack and let the pan cool completely, remove parchment and cut into 12 bars
Chocolate Chunk Oatmeal Bars recipe
Ingredients
- 1/2 cup smooth or chunky peanut or almond butter
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1 egg room temperature
- 1 tsp vanilla
- 1 cup oats
- 3/4 cup wheat flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp apple cider vinegar
- 1 small dark chocolate bar, broken into small pieces
Instructions
- Preheat oven to 350 degrees
- Line a 9×9 baking dish with parchment paper
- In a large bowl, mix together nut butter, coconut sugar, maple syrup, egg and vanilla. Stir in the oats, flour, salt, baking soda and vinegar
- When well combined, gently stir in the dark chocolate chunks
- Spoon the mixture into the parchment lined pan and smooth out with an offset spatula
- Bake for 20 minutes or until the top is slightly golden
- Place the pan on a cooling rack and let the pan cool completely, remove parchment and cut into 12 bars
Notes
Recipe makes 12 bars (1 serving = 2 bars)
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