Oatmeal Chocolate Chip Peanut Butter Bars

Freshly baked oat bars on parchment paper.

Oatmeal Chocolate Chip Peanut Butter Bars

These Oatmeal Chocolate Chip Peanut Butter Bars are made with basic ingredients from the pantry for wholesome, delicious bars. Gluten-free and vegan.

Course Breakfast, Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 28

Total Time 45

Servings bars

Calories 302kcal

Author Tessa

Ingredients

2 flax eggs 2 tablespoons ground flaxseed + 8 tablespoons water
1½ cups (150g) gluten-free oat flour*
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
3 cups (270g) gluten-free oats
1 cup (280g) all-natural peanut butter room temperature, well stirred
½ cup (125g) organic cane sugar
½ cup (40g) coconut sugar
½ cup (4oz) unsweetened almond milk or other non-dairy milk
2 teaspoons pure vanilla extract
1 cup (175g) dairy-free chocolate chips I use Enjoy Life brand
sea salt for sprinkling

Instructions

Preheat the oven to 350 degrees Fahrenheit. Grease a 9x9 baking pan and line with parchment paper. Prepare your flax eggs and set aside.
In a medium bowl, combine oat flour, baking powder, salt, cinnamon, and oats. In a large bowl, cream peanut butter, cane sugar, and coconut sugar together with a hand mixer. Mix in flax eggs, followed by almond milk and vanilla extract.
Add in the dry ingredients to the peanut butter mixture. Mix by hand until combined (I find it easier to mix with my hands). Fold in the chocolate chips.
Transfer batter into prepared pan. Use an extra piece of parchment paper to press it into an even layer. Be sure corners are filled. Sprinkle a little bit of sea salt on top. Bake for 25-28 minutes or until a toothpick comes out clean.
Allow bars to cool completely in the pan on a wire rack. Once cool, transfer from pan to a cutting board. Use a sharp knife to cut into bars. Store in an airtight container.

Notes

To store: Keep in an airtight container at room temperature for 2-3 days. You can also wrap them individually in plastic wrap. They can be stored in the refrigerator for 4-5 days.

*You can make your own gluten-free oat flour by pulverizing about a cup and a half of certified gluten-free oats in a food processor to make one and a half cups gluten-free oat flour.

Adapted from my Gluten-Free Oatmeal Raisin Cookies.

Recipe updated 7/2023.

Nutrition