Peanut Butter Chocolate Chip Oatmeal Breakfast Bars (V+GF): a simple recipe for deliciously textured oatmeal breakfast bars bursting with peanut butter and chocolate flavor. Vegan, Gluten Free, Dairy Free.
Yep, we’ve been on a bit of a peanut butter craze ‘round these parts. There were these gluten free vegan peanut butter cups. Then these vegan chocolate peanut butter bars. And let’s not forget these gluten free soft peanut butter cookies… There’s just something about back to school and the approaching autumn season that calls for like, a max-pack of peanut butter. And then some. Like, send me the entire shipping crate of PB, then reorder another batch.
For the homemade PB cups, of course. 😉 Uh… and, let’s be honest, for eating PB outta the jar when no one’s looking. #FriendsTellEachOtherTheTruth #AndAlsoShareReallyLongSentenceHashtagsWithEachOther #WowThatWasLong #TrueStory
But ever since Erik decided he likes PB again, I just can’t help but bring it back, in a BIG way. I mean, who knows if he’s gonna change his mind again? Not to worry, I’ve got stores of almond butter just in case/when that day inevitably comes.
In the meantime, we’re gonna have cookies for breakfast. I mean, um… breakfast bars for breakfast. Yeah, that sounds way more adult and reasonable. These breakfast “bars” are packed full of peanut butter, oatmeal and chocolate chips because…
A day that begins with cookies peanut butter breakfast bars is a day that is going to ROCK.
Anyway, as some of you might remember, in an older post, I told you about how Erik used to just LOVE peanut butter. I got to picking up/making all kinds of peanut butter treats for him. Then… come to find, he couldn’t care less for it. And then then, he decides he likes it again. What the???
Now that he’s back on the peanut butter train, we’ve got to make it count! Are there any other would-be riders out there? Anyone else interested in a PB ticket? Gosh, that would be a messy ticket.
And now that I’ve shown you what an impeccable sense of focus and single-mindedness I have (not), allow me to redirect your attention from peanut butter to oats. Oatmeal. Rolled oats. Or… all of the above.
Did I ever tell you that Erik and I have been on a very long and very “colorful” journey with oatmeal? Goodness gracious. And by colorful, I do mean… downright unseemly. So for ages now, we’ve all heard about the benefits of oatmeal. It’s good for your heart, helps with things I’m not gonna mention because we’re here to stimulate your appetite, not reduce it… and so forth.
But how does one eat oatmeal in a way that’s tasty? (Obviously, this was before we learned how to make homemade oat flour and started baking it into everything… including this best gluten free oatmeal chocolate chip cookies recipe!)
And way back when, we were sooo not good at preparing food or cooking (yes, making oatmeal counts as cooking). We were fresh out of college, so clearly we were no geniuses in the kitchen. Read: completely clueless.
Anywho, we went through an entire evolution with oatmeal. We started by eating it with… dare I even say it out loud? Water. No fruit. No milk. No add-ins. Just water. And… dare I say this out loud? It was quick oats. Sigh.
Does anyone else feel slightly afraid/uncertain around quick oats?? I know that it all comes down to my lack of know-how on handling them, but… I’m completely flabbergasted as to their texture, their exuberant willingness to quickly soak up water milk, and the way they always turn mushy on me.
Almost a decade later, we finally learned how to sass up our oatmeal with fruits, dried coconut, even a dash of almond extract for fun, and…. wait for it… almond MILK. See ya, Water!!! High-five for me and the milk, right? Riiiiight? No? Moving on…
Both of us are still wary around quick oats. And obviously, we need to find at least one clue to get ourselves to friendly ground with those absorbent buggers. But in the meantime, Rolled Oats in the House!!! 🙂
Rolled oats and I are on friendly terms. Can I get a high-five, now??? 😉 Anyway, I figured that everyone has their own breakfast/oatmeal intake struggle like we do (okay, maybe not to such an embarrassing, high pitch), so may I present to you: Peanut Butter Chocolate Chip Oatmeal Breakfast Bars.
I will take my high-five now. 😉
I’ve experimented and kitchen-failed and etc. my way through oatmeal recipes so that I could convince others and myself that there was a much yummier way to eat these super grains. Should we hug now?
Best of all, they’re so easy to make, even easier to eat and… FREE from water. 😉 I packed in as much protein and nutritious awesomeness to keep you going throughout the entire day. Plus, get your energy levels up before all the holiday fun and socializing happens. But for real though, how exhausting is it to socialize for like 1, maybe 2 hours? (This must be why I started a food blog… ahem. And if you sometimes feel the same way, you’ve got to check out how to start a food blog, too!)
Uh, back to the point: let me tell you all about these Peanut Butter Chocolate Chip Oatmeal Breakfast Bars. They’re:
- super easy to make, in just two bowls
- full of simple, delicious ingredients
- vegan, gluten free, dairy free
- incredibly textured
- bursting with peanut butter YUM
- packed full of coconut, oats and chocolate chips
- refined sugar-free and allergy-friendly
- basically cookies you can eat for breakfast
- lightly crispy at the edges and super soft in the center
- a guilt-free excuse to have chocolate first thing in the AM
So maybe you always knew you loved peanut butter. Or, you’re a bit tentative about it. Maybe you’ve always been awesome at breakfast, but are looking for something new to try. Either way, you and I both know there’s nothing better than something you made, all by yourself (or with your loved ones). Try your hand at these breakfast bars and see how amazing you can be in the kitchen. And out.
Tell me, what’s your favorite breakfast food?
Sending you all my love and maybe even a dove, xo Demeter ❤
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If you enjoyed these Peanut Butter Chocolate Chip Oatmeal Breakfast Bars, then you’ll love these healthy breakfast treats!
☀︎ More Vegan Gluten-Free Breakfast Recipes ☀︎
Good Morning Breakfast Cookies | Pumpkin Chocolate Chip Breakfast Bars| Banana Chocolate Chip Oatmeal Breakfast Bars | Peanut Butter Banana Breakfast Cookies | Banana Oat Muffins | and No Bake Paleo Chocolate Almond Bars, just for fun!
- ¾ cup gluten-free rolled oats
- ¼ cup gluten free oat flour
- ⅓ cup unsweetened coconut flakes
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 15 mins)
- 2 tablespoons melted coconut oil
- ¼ cup + 2 tablespoons natural, unsalted peanut butter*
- ¼ cup coconut sugar
- ½ teaspoon pure vanilla extract
- ⅓ cup vegan chocolate chips
- ⅓ cup walnuts, chopped (or add-ins of your choice)
- Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
- In a large bowl, whisk together all of the dry ingredients: oats, flour, coconut, cinnamon, baking powder, baking soda and salt.
- In a medium bowl, whisk together all of the wet ingredients: flax eggs, coconut oil, peanut butter, coconut sugar and vanilla. Whisk until smooth.
- Pour the wet mixture over the dry mixture. Use a rubber spatula or wooden spoon to fold the ingredients together until well combined. Fold in chocolate chips and walnuts.
- Pour dough into the prepared baking pan. Using a rubber spatula, spread into an even and tightly packed layer.
- Bake for 20-30 minutes. Mine took 25 minutes. You’ll know it’s done when the top is a rich golden brown.
- Place on a cooling rack for 1 hour, or until completely cool. Lift breakfast bars out of the baking pan. Slice into 16 bars. Enjoy! Storing notes below.
- Adapted from my Gluten Free Trail Mix Cookies and my Peanut Butter Chocolate Chip Oatmeal Cookies. Both Vegan, Gluten Free and Dairy Free.
- Store in an airtight container for 1 week.
- More Healthy Snacks here.
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Here are a few items I used in today’s recipe. 🙂
Cooling Rack | Coconut Oil | GF Rolled Oats (Bulk) | My Favorite Knife | Baking Pan (8-inch) | Ground Flaxseed | Glass Mixing Bowls
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Just finished baking these and they turned out sooo good! I had to use processed peanut butter and needed to add a little extra liquid to the batter to make it wet enough. They have a great texture coming right out of the oven!
Awesome, Kat! Good idea to add in that extra liquid. Thanks so much for taking the time to let me know how these turned out. 🙂
These are amazing!! Just made them for the first time and immediately are 1/4 of the pan 😉
I’m usually not a huge fan of oatmeal bars, because the texture reminds me too much of a bowl of oatmeal, but these were much more like a cookie. I also love the combination of oats, coconut, chocolate, and walnuts.
Thank you!!
Hi Heather! Woohoo!! That’s wonderful to hear. 🙂 You know what? I totally did not want these breakfast bars to taste ANYTHING like a bowl of oatmeal. Haha. Who needs that when you can basically have a cookie in the morning? 😉 So happy you enjoyed the texture and the combo of add-ins. Thank you for taking the time to tell me how much you liked these. Happy baking!
Hi, I really want to make these but my family can’t have coconut. Any substitutions or can I just skip that ingredient?
Hi Jenn, you can try subbing the coconut flakes with more add-ins and/or rolled oats. The texture will be a bit different, but still tasty. 😉 To sub the coconut oil, use melted vegan butter. Enjoy!
I love the idea of these bars. I have been looking for something to make my husband for breakfast because he refuses to sit down and eat it. however he refuses to sit and eat. I am just not too crazy about coconut. is it a must have for this recipe or can I leave it out or substitute it?
I apologize you already responded to this comment
Hi Zoi, you can try adding in more oats. Try using an extra 1/4 cup oats to sub the coconut (as it’s more absorbent than coconut)– for a total of 1 cup of oats. Let me know how they turn out! 🙂
Do you think I could use maple syrup in place of the coconut sugar?
Hi Christine, yes! Try swapping the 1/4 cup coconut sugar for 3-4 tablespoons maple syrup. Enjoy!
They might be healthy but not tasty :/
Its too dense and the flax taste is also too strong in my opinion.
Disappointment 🙁
So sorry to hear you didn’t like these, Tal. 🙁 Maybe try a chia egg next time? Thank you for your feedback.
These turned out really awesome! I tweaked it a bit according to what I had on hand or was trying to use up.
Almond butter, old fashioned oats, ww flour, honey, hazelnuts and sunflower seeds, otherwise everything was the same. For some reason I can’t stand the taste of almond butter alone or on a sandwich but it’s great in baked goods.
Woohoo!! I’m so happy to hear that you enjoyed my recipe! So funny about the almond butter–it does taste very different in a baked good! Enjoy. 🙂
I loved these! Such a great crazy morning breakfast- and I can get the kids I nanny to eat them! That’s how you know they’re delicious!
I had to change the recipe slightly because of a peanut allergy,still worked and tasted great!
So wonderful to hear, Ella! 🙂 Yep, kids are the toughest judges! Hehe. So happy they worked out even with the peanut allergy. Enjoy!
Hi, this recipe looks so good but could I substitute the coconut oil with extra virgin olive oil? How would it affect the taste or texture?
Thanks.
Newbie
Hi Lilian, I think the olive oil will work. The cookies might taste a bit like olive oil. Let me know how they turn out! 🙂
Hi, I just want to report – I ended up using canola oil instead of olive oil (just to be on the safe side). I did not add coconut or dark chocolate, and used eggs instead of flax seeds. The taste and consistency were both good and will definitely make this again, maybe with dark chocolate next time!
Thank you so much!
Lilian
Hi Lilian, thanks for reporting back. 🙂 I loved reading about your adjustments. Definitely try with dark chocolate–there’s nothing quite like PB + chocolate. 🙂 Happy baking!
These were so delicious that it could actually be dangerous! I cannot believe there is zero butter in these bars because I swear I taste it. I absolutely love these and will be making them regularly. I followed the recipe exactly as stated. Thank you for giving me the motivation to get up in the morning!
Right?! I really wanted to share a recipe that hit the spot, but didn’t contain butter. So happy to hear you enjoyed my recipe. Happy baking & happy mornings to you, Gina! ☺️
I just wanted to let you know that I make these every week for my daughter. She is an athlete, vegetarian and allergic to eggs and cashew, and she loves these. I make a double batch and she has at least two every day. I use almond butter instead of the peanut butter and sometimes add a bit of protein powder. I also use a chia and flax blend.
Thank you so much for creating this recipe. These are way better than Cliff bars and the like and much better for you as well.
Karen
That’s so wonderful to hear, Karen! 🙂 I love the sound of almond butter and protein powder in these bars. Thank you so much for taking the time to let me know how these turned out for you and your daughter. Enjoy!
These are so good! Made a batch for weekly breakfasts and had to try a piece, and another and another. So I had bag them up and now I have something to look forward to in the morning.
Yay!! So glad to hear you like them, Liz. Erik and I’ve definitely had to freeze/bag up goodies to keep our hands off of them. Hehe. Enjoy!
Hi! Loved trying this recipe out as I love discovering anything oat related, so yummy! Do you happen to have an estimate of calorie content on these bad boys without me breaking everything down!? Thanks for sharing!
Can you freeze these? And if so, how long would they be good or in the freezer?
Can these be frozen? If so, how long will they last in the freezer?
I don’t have oat flour, can I use almond flour instead?
I’ve been looking for an at home replacement for the chocolate chip bobo bars- and I just made these! I made a few small changes- I omitted the coconut flakes and I substituted the coconut sugar for regular sugar. These bars are divine!! So crispy and soft! I will definitely be making them again! Thanks so much!!
Woohoo! I’m so thrilled to hear you’re enjoying them Mary! 😊
Hi, do you have the nutritional info for this recipe? And also, I need to be sugar free. Will this be ok without the sugar?