Baked Oatmeal Bars – Peanut Butter & Chocolate Chip
These baked oatmeal bars hit that sweet spot between a wholesome breakfast and a treat you look forward to. They’re soft, chewy, and loaded with peanut butter and melty chocolate chips. Mix everything in one bowl, bake once, and you’ve got snacks or breakfasts for days.
They’re kid-friendly, pack easily, and taste great warm or straight from the fridge.
Ingredients
Method
- Prep the pan and oven. Heat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy lifting, or lightly grease the pan.
- Whisk the wet ingredients. In a large mixing bowl, whisk together 2 large eggs, 1 3/4 cups milk, 1/2 cup maple syrup or honey, 2 teaspoons vanilla, and 1/2 cup creamy peanut butter until smooth. If your peanut butter is very thick, warm it briefly so it blends easily.
- Add the dry ingredients. Stir in 3 cups old-fashioned rolled oats, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, and 1 teaspoon cinnamon (if using). Mix until the oats are evenly coated and the batter is combined.
- Fold in chocolate chips. Add 1/2 to 3/4 cup chocolate chips. Fold gently so they’re evenly distributed. If you like, reserve a small handful to sprinkle on top.
- Rest the batter. Let the mixture sit for 5 minutes so the oats begin to hydrate. This helps the bars bake up cohesive, not crumbly.
- Fill the pan. Spread the batter into the prepared pan, smoothing the top. Sprinkle reserved chocolate chips on top for a bakery-style finish.
- Bake. Bake for 28–35 minutes, until the edges are set and lightly golden and the center no longer looks wet. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
- Cool and slice. Let the pan cool on a rack for at least 20–30 minutes. Use the parchment overhang to lift out, then slice into 9–12 bars.
- Serve. Enjoy warm, room temp, or chilled. For a cozy touch, drizzle with a little warm peanut butter or a splash of milk.
Why This Recipe Works
These bars balance texture and flavor with simple pantry staples. Oats give structure and a hearty chew, while peanut butter adds richness and binds the mixture. A bit of maple syrup or honey keeps the bars moist without being cloyingly sweet.
Adding chocolate chips makes them feel special without turning them into a dessert bomb. The recipe is forgiving, customizable, and bakes up evenly for clean slices every time.
What You’ll Need
- Old-fashioned rolled oats (not quick oats) – for hearty texture
- Peanut butter (creamy or natural, well-stirred) – for richness and binding
- Milk (dairy or unsweetened non-dairy) – to hydrate the oats
- Eggs – to set the bars and help them hold together
- Maple syrup or honey – for natural sweetness and moisture
- Vanilla extract – for flavor depth
- Baking powder – for lift and a lighter crumb
- Salt – to balance sweetness
- Cinnamon (optional) – warm flavor that complements oats
- Chocolate chips (semisweet or dark) – for melty pockets of chocolate
- Optional add-ins: chia seeds or ground flax (extra fiber), chopped nuts, shredded coconut
- For the pan: parchment paper or a light coating of oil
How to Make It
- Prep the pan and oven. Heat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy lifting, or lightly grease the pan.
- Whisk the wet ingredients. In a large mixing bowl, whisk together 2 large eggs, 1 3/4 cups milk, 1/2 cup maple syrup or honey, 2 teaspoons vanilla, and 1/2 cup creamy peanut butter until smooth.
If your peanut butter is very thick, warm it briefly so it blends easily.
- Add the dry ingredients. Stir in 3 cups old-fashioned rolled oats, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, and 1 teaspoon cinnamon (if using). Mix until the oats are evenly coated and the batter is combined.
- Fold in chocolate chips. Add 1/2 to 3/4 cup chocolate chips. Fold gently so they’re evenly distributed.
If you like, reserve a small handful to sprinkle on top.
- Rest the batter. Let the mixture sit for 5 minutes so the oats begin to hydrate. This helps the bars bake up cohesive, not crumbly.
- Fill the pan. Spread the batter into the prepared pan, smoothing the top. Sprinkle reserved chocolate chips on top for a bakery-style finish.
- Bake. Bake for 28–35 minutes, until the edges are set and lightly golden and the center no longer looks wet.
A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
- Cool and slice. Let the pan cool on a rack for at least 20–30 minutes. Use the parchment overhang to lift out, then slice into 9–12 bars.
- Serve. Enjoy warm, room temp, or chilled. For a cozy touch, drizzle with a little warm peanut butter or a splash of milk.
Storage Instructions
- Room temperature: Keep in an airtight container for up to 2 days.
- Refrigerator: Store up to 5–6 days.
The bars firm up and slice cleanly when cold.
- Freezer: Wrap bars individually, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or reheat in the microwave for 20–30 seconds.
- Reheating: Microwave 10–20 seconds for a soft, just-baked feel, or warm in a 300°F (150°C) oven for 5–8 minutes.
Benefits of This Recipe
- Meal-prep friendly: One bake gives you a week’s worth of breakfast or snacks.
- Balanced energy: Oats, peanut butter, and eggs provide fiber, protein, and healthy fats.
- Kid-approved: Familiar flavors make it easy to serve to picky eaters.
- Customizable: Swap milks, nut butters, sweeteners, and mix-ins based on what you have.
- Budget-conscious: Uses pantry staples and stretches into multiple servings.
Common Mistakes to Avoid
- Using quick oats: They can make the bars mushy.
Stick with old-fashioned rolled oats.
- Skipping the rest time: A short rest lets oats absorb liquid, preventing crumbly slices.
- Overbaking: Bars should be set but still moist. Dry edges are a sign to pull them out sooner.
- Not mixing the peanut butter well: If using natural peanut butter, stir until smooth to avoid greasy pockets.
- Overloading mix-ins: Too many add-ins can stop the bars from holding together. Keep total mix-ins around 1 cup.
Alternatives
- Nut-free: Use sunflower seed butter or soy nut butter instead of peanut butter.
Choose allergy-safe chocolate chips.
- Dairy-free: Use almond, oat, or soy milk and dairy-free chocolate chips.
- Egg-free: Replace each egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water, rested 5 minutes). Bars will be slightly denser but still hold.
- Lower sugar: Reduce maple syrup/honey to 1/3 cup and use dark chocolate chips. Add 1–2 tablespoons water or milk if the batter looks too thick.
- Extra protein: Stir in 1/4–1/3 cup vanilla or unflavored protein powder and add a splash more milk to keep the batter moist.
- Texture twist: Add 1/4 cup chopped nuts or seeds for crunch, or 1/4 cup shredded coconut for chew.
FAQ
Can I use quick oats or steel-cut oats?
Quick oats will make the bars softer and can turn them mushy.
Steel-cut oats won’t cook through in this recipe. For best results, use old-fashioned rolled oats.
Do I need to refrigerate the bars?
You can keep them at room temperature for up to 2 days, but for longer storage and the best texture, refrigerate up to 5–6 days. They slice cleaner when cold.
How do I prevent the chocolate chips from sinking?
Fold the chips in after mixing the batter, and let the batter rest a few minutes so it thickens.
You can also toss chips with a teaspoon of oats before folding in.
Can I make these vegan?
Yes. Use non-dairy milk, swap eggs for flax eggs, and choose dairy-free chocolate chips. The texture will be slightly denser but still chewy and satisfying.
What pan size works best?
An 8×8-inch pan gives thicker, soft bars.
A 9×9-inch pan works for thinner bars with slightly shorter bake time. For a 9×13-inch pan, double the recipe.
Why are my bars crumbly?
They may be under-hydrated or underbound. Make sure you measured oats properly, allowed the batter to rest, and didn’t reduce the eggs or peanut butter too much.
Can I add fruit?
Absolutely.
Fold in 1/2 to 3/4 cup blueberries, diced apples, or chopped strawberries. Pat juicy fruit dry first and avoid adding too much extra moisture.
How sweet are these bars?
They’re mildly sweet, balanced by the peanut butter and oats. If you prefer sweeter bars, increase maple syrup/honey to 2/3 cup or add a tablespoon of brown sugar.
Can I double the chocolate?
Yes, but be mindful that too many chips can make the bars fall apart.
Cap total chocolate at about 1 cup for an 8×8 pan.
What’s the best way to cut clean squares?
Cool at least 20–30 minutes first, or chill briefly. Use a sharp knife and wipe it between cuts.
Wrapping Up
These Peanut Butter & Chocolate Chip Baked Oatmeal Bars are easy, dependable, and adaptable. They pack well, reheat nicely, and make busy mornings feel a little calmer.
Keep the base recipe handy, switch up the mix-ins, and you’ll have a go-to bar that never gets boring. Bake once, enjoy all week.
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