Chocolate Chip Oatmeal Bars

A simple recipe for deliciously textured oatmeal breakfast bars bursting with peanut butter flavor.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings bars

Calories 316

Author Kim

1 1/2 cups (345 grams) mashed bananas measured once mashed, about 3 medium to large bananas
1 cup (250 grams) smooth or crunchy peanut butter*
1/4 cup (85 grams) honey or maple syrup
4 cups (320 grams) old-fashioned rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 1/4 cups (225 grams) semi-sweet mini chocolate chips, divided (use dairy free for vegan)

Preheat oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
In a large bowl or in the bowl of your stand mixer, mash the bananas. On low to medium speed (or by hand), stir in the remaining ingredients in the order listed. Reserve about 1/4 cup chocolate chips for sprinkling over the top before baking. Batter will be thick, but still pourable.
Pour/spoon the mixture evenly into the prepared pan, sprinkle the remaining chocolate chips on top and bake for 25-28 minutes or until the center is set and golden. It will still appear soft.
Remove from the oven and cool in the pan at room temperature for 30-60 minutes. After that, place the pan in the refrigerator for 1 hour until chilled. Refrigerating the bars will make them easier to cut.
Remove bars from the pan using the overhang on the sides, then cut into bars and enjoy.

Cover leftover bars tightly, or store in an airtight container and place in the refrigerator for up to 10 days.
Freeze bars in single layers between sheets of parchment paper in a freezer-friendly container for up to 3 months. Thaw overnight in the refrigerator.

*You can use any nut butter (peanut, almond, cashew) you want—natural, homemade, or processed.