These oatmeal chocolate chip breakfast bars are the perfect wholesome breakfast. These quick and easy bars are loaded with sweet chocolate chips and raspberries and ready in just over 30 minutes. They're the perfect way to start the day!
Breakfast is the most important meal of the day, so I believe it should be just as delicious as lunch or dinner. That's why I have such a variety of flavors and textures in my collection of gluten-free breakfast recipes.
A particularly favorite breakfast ingredient of mine is oats. They're so good for you, and you can do so much with them! I love making everything from baked oats (no banana) to pumpkin baked oats - muffin style for a fun change of pace.
These oatmeal chocolate chip bars are my newest addition to my breakfast lineup, and you're going to love them. They're rich and sweet but that isn't even the best part. They are also completely gluten-free, dairy-free, nut-free, and refined sugar-free!
They're quick, easy, and perfect for a sweet breakfast. They're also great for making big batches and saving for later. They're perfect!
For the ultimate breakFEAST, I recommend pairing this oatmeal bar recipe with a savory option, like these kimchi eggs cups or this gluten free chicken and egg breakfast casserole.
Why You'll Love This Recipe
- Super Easy: This recipe uses basic ingredients found in your kitchen or grocery store, requires only about 5 minutes of prep, and is ready in just over 30 minutes.
- Good-for-You Dessert for Breakfast: These healthy oatmeal chocolate chip bars taste like a sweet dessert, but they're actually packed with ingredients that make your body happy.
- Kid-Friendly: With their chocolate chips and berries, these taste like a combination chocolate chip cookie bars and chocolate chip oatmeal, making them a hit with the kids.
- Customizable: It's easy to change up this recipe to create different flavors whenever you like.
- Better-for-You Dessert: Try topping these bars with yogurt, whipped cream, or ice cream for a dessert that's so delicious and a little less bad for you! LOL
- Great for Meal Prep: Make these on a Sunday afternoon and serve them for breakfast for the next few days. They're also freezer-friendly, so you can make them well in advance.
Jump to:
Ingredients
You'll find a complete list of ingredients and their exact amounts in the recipe card at the bottom of the post.
Variations
- Other Unrefined Sugars: You can use agave syrup or honey in place of maple syrup, if you prefer.
- Use Your Favorite Berries: Your favorite berries, such as blueberries, blackberries, strawberries, and others, are perfect for this recipe.
- Chocolate Chips: Milk, dark, or semi-sweet chocolate chips work well in these bars. You could use other baking chips, such as peanut butter, toffee, or pumpkin spice, for the fall.
- Add Nuts: Try mixing in your favorite chopped nuts for more flavor and texture.
- Dairy Milk: If dairy isn't an issue for you, feel free to use regular milk in equal amounts.
- Vanilla Extract: I love the extra depth of flavor vanilla bean paste gives these bars, but you can absolutley use vanilla extract instead.
How to Make Oatmeal Chocolate Chip Breakfast Bars
Step 1. Combine the oats and wet ingredients in a large mixing bowl. Then, fold in the chocolate chips.
Step 2. Pour the mixture into a lined 8x8 pan and top with more chocolate chips and raspberries.
Step 3. Bake at 350 degrees until set and the top is golden brown.
Step. 4 Cool and slice into six pieces. Enjoy!
Expert Tips
- If you're gluten-free, be sure to choose oats specifically labeled as gluten-free. While oats naturally have no gluten, they are often processed in facilities that also process wheat products.
- Leave an overhang of parchment paper over the edges of your pan when lining it. The overhang acts as handles, allowing you to easily remove the baked oats when they cool.
- Your oat mixture will be very thin and watery. That's okay! All that liquid gets absorbed at the bars baking.
- I recommend lightly beating your egg before adding it to the mixture to help it incorporate more fully.
- The bars should be fully cool before slicing them so they hold their shape as they're being cut and eaten.
Oatmeal Chocolate Chip Breakfast Bars FAQ
Recipes like oatmeal chocolate chip breakfast bars are a great breakfast option. The oats digest slowly, keeping you full all morning, and the addition of the chocolate chips and raspberries makes them as tasty as they are healthy.
Yes, they are. Rolled oats is the descriptive term for old-fashioned oats, while old-fashioned oats are the type of oats that are rolled. Both terms are used interchangeably.
Moisture is key to delicious oatmeal breakfast bars with a texture that's firm, but not dry. These oatmeal chocolate chip breakfast bars, for example, appear far too watery when mixed. However, the moisture is absorbed by the oats as they cook, giving them the perfect texture.
Oatmeal breakfast bars are a perfect quick breakfast on their own with a cup of coffee or a glass of milk. You can also pair them with savory items like eggs, sausage, and bacon for a hearty, sweet, and savory sit-down breakfast.
More Delicious Oatmeal Recipes
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📖 Recipe
Oatmeal Chocolate Chip Breakfast Bars
Video
Ingredients
- 2 cups gluten free oats old fashioned
- 1 ½ cups almond milk room temperature
- 1 tablespoon coconut oil
- 1 egg
- 2 tablespoon maple syrup
- 2 tablespoon vanilla bean paste Singing Dog Vanilla
- ¾ teaspoon cinnamon
- ¾ cup chocolate chips for the top
- 12 raspberries
- extra chocolate chips for the top
Instructions
- Preheat the oven to 350℉.
- Line an 8x8 square pan with parchment paper.
- In a small bowl, lightly beat the egg and set aside. In a large bowl, pour in the oats.
- Then add in the beaten egg, milk, vanilla bean paste, maple syrup, coconut oil, cinnamon, and almond milk.
- Using a rubber spatula, mix well.
- Once mixed, pour in the chocolate chips and mix again.
- Pour mixture into the baking pan. (Mixture will be slightly wet, this is normal).
- Add extra chocolate chips to the top of the mixture on ¾ of the pan.
- Then, line ¼ of the pan with raspberries.
- Place in oven and bake for 30-35 minutes until the top is golden brown and the mixture is no longer “wet” like.
Notes
- Refrigerate for up to 4 days in an airtight container.
- Freeze for up to 3 months in an airtight, freezer-safe container.
- Serve at room temperature or microwave at 20-second intervals until warm.
- If you're gluten-free, be sure to choose oats specifically labeled as gluten-free. While oats naturally have no gluten, they are often processed in facilities that also process wheat products.
- Leave an overhang of parchment paper over the edges of your pan when lining it. The overhang acts as handles, allowing you to easily remove the baked oats when they cool.
- Your oat mixture will be very thin and watery. That's okay! All that liquid gets absorbed at the bars baking.
- I recommend lightly beating your egg before adding it to the mixture to help it incorporate more fully.
- The bars should be fully cool before slicing them so they hold their shape as they're being cut and eaten.
leah says
these are the perfect breakfast prep!
Nicole Kendrick says
Perfectly paired with a juice shot and breakfast with your bestie!
Audrey says
Everyone loved these! They were so easy to make too.
Nicole Kendrick says
It is a perfect breakfast option when you are on the go! Sending good vibes your way! - NK
Lathiya says
THese breakfast bars comes handy during the busy mornings. Kids love these grab and go breakfast bars.
Tisha says
This is exactly what I need for a quick breakfast!! So yummy
Leslie says
I'm really enjoying this recipe! It was nice and filling and really satisfying for breakfast!
Ashley says
These are going to be perfect for back to school. I've been looking for easy make-ahead breakfast recipes and I'm so glad I found this recipe. Thanks!
Amy says
My family loved this and I'm going to make it again but the next time I make it I'm going to use dried cranberries and nuts.
Debbie says
Would love to make these but don't have vanilla bean paste...would vanilla extract work and if so how much??
NKendrick says
Oh absolutely, just use 2 tbsp of vanilla extract!
Helen at the Lazy Gastronome says
This look amazing!! Pinned for later and printed for now. I'm making these - with fresh raspberries from my bush!! Thanks!
NKendrick says
Can’t wait to see how you like them!
Nancy says
So tasty. I love that you handed oats to these dessert bars. We made these for the weekend bbq. Everyone loved it
NKendrick says
I’m so glad everyone enjoyed them!
Stephanie says
This recipe for oat slice breakfast bars is simply delish! Mine didn't look as nice as these as I had the kids help me put on the toppings... I'll take your suggestion and make a double batch of the bars - these would be good to put in the kid's camp boxes.
NKendrick says
Sending these in to camp is a great idea! Thank you for sharing your feedback!
Andréa Janssen says
I like a simple, yet beautiful breakfast and these breakfast bars were great. The addition of chocolate made it even better, and the raspberries were so fresh. Really enjoyed it!
NKendrick says
I’m so glad to hear that!
Olivia F. says
A fantastic addition into the breakfast/ dessert lineup! I improvised and took advantage of items I had on hand in my kitchen, mixing in one entire sliced banana and white chocolate chips! I also added in a scoop of vanilla protein powder. The finished product tastes like banana bread pudding, but better! 10/10 recommend!
NKendrick says
Olivia, thank you so much for sharing this with me and the viewers!! Your additions sounds amazing, in fact I think I will have to try it!!! So happy you enjoyed them!
Theresa Krunev says
Love these and can not wait to make them! Quick question could I sub maple syrup with honey or you suggest maple syrup instead?! Thanks.
NKendrick says
Hello, Theresa. Absolutely you can use honey in place of the maple syrup!