These bars are loaded with peanut butter, oats, and other good for you ingredients. Perfect for a quick and healthy snack!
How is it already the middle of August? When did this even happen? Kids are already heading back to school and I’m still wondering how it’s almost September. But that means fall is just around the corner and let me tell you, it’s one of my favorite baking seasons!
But, it’s still summer and I’m living up the last few weeks of it with these bars. I’ve made two more batches of these this past week because they are that good.
I wanted these bars to be on the healthier side, so I used oats and white whole wheat flour. When it comes to baking a little healthier, I love to use white whole wheat flour and it works so perfectly in these bars.
Annddd.. there’s zero butter in these bars too, just peanut butter and a little coconut oil. I also threw in some chocolate chips because chocolate + peanut butter is always a winning combination.
These bars are super soft, thick, and chewy and almost like eating a peanut butter cookie. A peanut butter cookie in bar form that’s a little healthier is always welcome in my home.
Plus, you only need one bowl to make these. The less dirty dishes the better!
Healthy Peanut Butter Chocolate Chip Oatmeal Bars
- 1/2 cup creamy peanut butter
- 1/4 cup coconut sugar or brown sugar*
- 1/4 cup honey
- 1 large egg room temperature*
- 2 tablespoons melted coconut oil*
- 1 teaspoon vanilla extract
- 1 cup old-fashioned rolled oats
- 3/4 cup white whole wheat flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips
Preheat oven to 350 degrees. Line an 8x8 inch baking pan with foil or parchment paper and set aside.
In a large bowl, mix together the peanut butter, coconut sugar, honey, egg, coconut oil, and vanilla until fully combined.
Add in the oats, flour, salt, baking soda and mix until combined. Add the chocolate chips and fold them into the batter.
Spread the batter into the prepared baking pan. Bake for 15-20 minutes at 350 degrees or until the top is set and lightly golden brown.
Allow to cool in the pan, then cut into bars.
For a slightly less sweet bar, coconut sugar (for brown sugar) may be reduced from 1/4 cup to 2 tablespoons.
It's best to use an egg that's room temperature in these bars, so the coconut oil does not solidify. If you need to do this quickly, just place your egg in a cup of warm water for about 5 minutes before adding it to the recipe.
Coconut oil may be replaced with 2 tablespoons of canola or vegetable oil.
Leftover bars can be stored in an airtight container in the refrigerator for up to one week.