Everything you need for breakfast: oats, peanut butter and a little bit of chocolate! These Healthier Oatmeal Peanut Butter Chocolate Chip Breakfast Bars are low in sugar and so filling!
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Let’s keep the breakfast theme going for another week here on A Savory Feast, shall we? Last week I shared some new muffin recipes for Muffin Week 2018. Did you see my No Sugar Added Pumpkin Zucchini Muffins and my Maple Bacon Corn Muffins?
This week I’m sharing one of my latest favorite breakfast items: breakfast bars!
These Healthier Oatmeal Peanut Butter Chocolate Chip Breakfast Bars are sweetened without refined sugar. Instead, they are sweetened with maple syrup!
Maple syrup is a great way to naturally add sweetness without using refined sugar. We go through so much of it in my house! My toddler requests pancakes pretty much every morning, plus I use the syrup to sweeten muffins and oatmeal. Be sure that you are using real maple syrup, not anything that says “maple flavored syrup” such as Aunt Jemima. Those are corn syrup with other added ingredients that are not good for you.
These bars do contain a small amount of sugar from the chocolate chips, unless you get chocolate chips without sugar. I think it’s worth it for that tiny bit of sweetness! You could also try switching out the chocolate chips for something naturally sweet like dried fruit.
My current favorite chocolate chips are the Simply Balanced Organic Semi-Sweet Chocolate Chips at Target. I’ve been looking for chocolate chips without soy so I was super excited to find these. They are around $2.50 too so much cheaper than most other organic chocolate chips.
Packed with oats and peanut butter, these bars are nice and filling! They are great for a make-ahead breakfast that you can grab on your way out the door to school or work.
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Did you make these Healthier Oatmeal Peanut Butter Chocolate Chip Breakfast Bars? I’d love to know what you think or if you used any substitutions. Leave a comment below or share a picture on Instagram and tag @asavoryfeast!
- 1 cup rolled oats (uncooked)
- 1/4 cup flour (can use wheat flour or sub with almond, coconut or GF blend flour)
- 1/2 tsp cinnamon
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp coconut oil
- 2 eggs
- 1/4 cup maple syrup
- 1/4 cup peanut butter (crunchy or creamy)
- 1/2 tsp vanilla
- 1/3 cup chocolate chip
- Preheat oven to 350 F and line a 8x8 pan with parchment paper.
- In a medium bowl, mix together the oats, flour, cinnamon, baking powder, baking soda and salt. Set aside.
- In a microwave safe bowl, melt the coconut oil by putting it in the microwave for 15-20 seconds. Beat in the eggs. Add in the maple syrup, peanut butter and vanilla. Mix until combined.
- Pour the wet ingredients into the dry and mix until just combined. Use a rubber spatula to fold in the chocolate chips. Spread the mixture into the pan. Bake for 20-25 minutes or until golden brown. Let cool before cutting into bars. Store in an airtight container on the counter for up to 3-5 days.
Wilton Perfect Results Premium Non-Stick Bakeware 8-Inch Square Cake Pans, Multipack of 2
Reynolds Kitchens Parchment Paper (SmartGrid, Non-Stick, 50 Square Foot Roll, 3 Count)
KitchenAid 9-Piece Measuring Cup and Spoon Set, Aqua Sky
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Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 378 Total Fat: 18g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 60mg Sodium: 370mg Carbohydrates: 44g Fiber: 4g Sugar: 14g Protein: 12g