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Baked Oatmeal Bars - Peanut Butter & Chocolate Chip

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Fill the pan. Spread the batter into the prepared pan, smoothing the top. Sprinkle reserved chocolate chips on top for a bakery-style finish.
  7. 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.
  8. 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.
  9. Serve. Enjoy warm, room temp, or chilled. For a cozy touch, drizzle with a little warm peanut butter or a splash of milk.