Oatmeal Chocolate Chip Breakfast Bars

Six oatmeal bars with chocolate chips and raspberries.

5 from 72 votes

Oatmeal Chocolate Chip Breakfast Bars

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!

Prep Time5

Cook Time35

Total Time40

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Breakfast bars, chocolate chip oatmeal, oat dessert, oatmeal bars, oatmeal chocolate chip breakfast bars

Servings:

Calories: 171kcal

Author: Nicole Kendrick

Equipment

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.

Video

Notes

Storage

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.

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.

Nutrition