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 $3 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.
What Can I Serve With These Breakfast Bars?
All you need to go with these bars is a cup of coffee! Here’s my recipe for the best iced coffee! Or you can check out this list of iced coffee recipes I put together.
What Tools Do I Need to Make These Breakfast Bars?
8×8 Baking Pan
Parchment Paper
Measuring Cups and Spoons
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Healthier Oatmeal Peanut Butter Chocolate Chip Breakfast Bars
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!
Ingredients
- 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
Instructions
- 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.
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Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 187Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 41mgSodium: 165mgCarbohydrates: 21gFiber: 2gSugar: 10gProtein: 5g
Betty says
I enjoyed these! I made with honey instead of maple syrup since that’s what I had on hand. They taste similar to another oatmeal chocolate chip bar I normally make but with a whole lot less sugar!
A Savory Feast says
I’m glad you liked them! The honey sounds like a great substitute.
Betty says
I made these again! This time with maple syrup – for anyone else considering using honey as a substitute, I would recommend using maple syrup as stated in the recipe. They had a good deal more flavor this time! Any recommendations on doubling this and maybe making in a 9×13 pan?
A Savory Feast says
That is good to know, thanks! I am sure that it would work fine to double and make in a 9×13 inch pan. The cook time may vary slightly, check after 20 minutes and see if they need more time.
Julie says
I used honey as well very tasty
Chandler says
Can I switch out flour for or just add protein powder?
A Savory Feast says
You can definitely use a flour alternative such as almond flour, coconut flour or oat flour. I’ve never tried it with protein powder but I am sure that would work too, just use the same amount (1/4 cup).
Kathleen McSweeney says
Protein powder dissolves… whereas flower does not. So I would not use protein powder
LaTanya Mansaw says
I used whole wheat flour and they turned out good
A Savory Feast says
That’s great, thanks for sharing!
Emily says
If you use a protein powder specifically designed for baking, such as Quest Multipurpose mix, you should be fine. Whey isolate protein powder doesn’t work well for baking, but a combo powder with casein should work alright. A vegetarian protein powder should also work alright, but those can sometimes have a funny taste. I’ve had the best baking results with the Quest Multipurpose mix as long as I’m not baking for my vegan friends.
Vanessa says
Thanks for sharing! I bet they would be good with dried fruit or more nuts inside too!
A Savory Feast says
Yes, these are so good with other mix ins like fruit or nuts!
Sandy Smith says
Dry !!!!! I found this recipe on Google. I sure wish that I would have read the Pinterest reviews prior to making these. They ‘look’ beautiful, but are disappointingly dry. Bummer, waste of time, ingredients and clean up. Boo.
A Savory Feast says
I’m sorry they turned out dry for you! I would love to help you troubleshoot and see what happened. Did you change up any of the ingredients?
Mike says
Mine wasn’t too dry. It was delicious. I did use instant oats though, so maybe that helped.
Also, we put ours in a bowl and added milk for breakfast.
Diana says
Unfortunately, I would have to agree. I baked mine at 25 minutes at the directed temperature and the rolled oats did not bake through well enough. Chewing on raw, uncooked oats, while the rest of the ingredients baked through.
A Savory Feast says
I’m sorry it didn’t turn out well for you! Did you change up any of the other ingredients? Do you live in higher elevation?
patti says
i baked mine for 20, but will do 18 next time. wondering if you used quick oats if you’d be happier with the texture? i kind of like the crunch of the oatmeal myself. but i do think i might like a bit more moisture. i used almond flour and maybe that affected the dryness…might add a tbsp or two of milk. i will make again and play with it a bit. i also would love some nuts in this. sometimes you feel like a nut…
Ellie says
First time l made this it was dry!!! I added a dash of milk and the texture was a lot better so moist!!! 👍🏾
Naz says
Can quick oats be used instead of rolled oats?
A Savory Feast says
I would recommend using rolled oats, but I’ve never tried it with quick oats. If you give it a try, let me know if it turns out!
Nicole says
I used quick oats for the recipe and it turned out just fine.
Liz says
How many calories would you say are in these?
A Savory Feast says
I just added a nutrition estimate to the recipe. According to the estimate, there are about 378 calories per bar.
jennifer says
What is the ~ size of the bar?
JLMathis says
Do you have a nutrition count to go with these?
A Savory Feast says
I have just added the estimated nutrition facts to the recipe. I hope that helps!
Cara Milam says
Hello! I just made these last night and I thought they turned out absolutely amazing!!!! Not dry at all, very delicious! Now I calculated my own nutrition just to see cause I wasn’t sure what kind of flour you ended up using, even though everything else I used appears to be the same as you. I used 100% whole wheat flour. But when I calculated the nutrition it came out to be about 181 cals for 1 bar or 1/9 of the recipe since I cut them into 9 bars. Just thought you should know, and I added up the nutrition facts for every ingredient and then totaled them and divided by 9, and got about half the amount of calories that you have listed!
A Savory Feast says
Yay! I’m so glad you enjoyed them. There seemed to be something going on with how the nutrition info was being calculated. I just updated it!
Lindsay says
Any recommendations for subbing the peanut butter? (Anything other than other nut butters) TIA! 🙂
A Savory Feast says
Sorry, but I would recommend only using peanut butter or another nut butter to keep the consistency of these bars! I’m not sure of another substitute that would work.
CJ says
Is it regular PB or Natural PB? Thx
A Savory Feast says
I’ve made it with both, either one works!
Allie says
Tahini would probably work! It’s a similar consistency to peanut butter.
A Savory Feast says
Thanks for the input! That’s a great idea that I hadn’t thought of.
Stephanie says
Sunflower seed butter. I have a child that is allergic to all nuts. That is my go to substitute.
A Savory Feast says
Great idea! I’m sure that would work great in this recipe.
Emily says
Sunflower seed butter should work alright without the allergen risk.
Lynn says
Sunbutter if you’re allergic to nuts or almond butter if you’re just allergic to peanuts 🙂
Christina says
Delicious! I used Quick Oats. My hubby, 4 and 6 yr olds like them as well.
Gail says
First I want to congratulate and say THANK YOU for the inside link to jump straight to the recipe! I hate scrolling forever and then find out the reason I clicked on a pin ended up being something I did not really want!
However, jumping to this recipe and checking the ingredients, I can not wait to try it! I was afraid it would be full of sugar and things not veyr good for you but it is just what I was looking for. Thanks!
A Savory Feast says
You’re welcome! The jump to recipe button sure makes it easy to find what you are looking for quickly. I hope you enjoy this recipe!
Alyssa says
Is there something that I can substitute for the coconut oil?
Thanks!
A Savory Feast says
You can try any other oil or melted butter.
Dolores says
Substituting peanut oil would create a moister mouth feel (stays liquid at room temp)…AND add more peanut flavor.
Heather says
I subbed honey for the maple syrup since that’s what I had on hand, also added about 2 Tbsp of chia seeds and a mashed banana. They smell so good baking, can’t wait to try them! Thanks for a greAt healthy breakfast bar recipe!
A Savory Feast says
Adding chia seeds is a great idea for extra protein and nutrition! I hope you enjoyed these.
Penny says
Thanks for the idea! I used 2T chia seeds and ~1/2 c apple butter (homemade so not nearly as sweet as some). I slightly reduced the maple syrup too. I’ve made these 3 times now and have subbed one egg for a flax egg because i was out and tried raisins instead of choc chips. All batches have been delicious!
Moriah says
Hi! Looking forward to trying these. Did you use natural peanut butter, or sweetened? I only have natural, so I’m wondering if I need to adjust the maple syrup.
A Savory Feast says
I only use natural, unsweetened peanut butter when I make these.
Alana C says
Followed the recipe exactly. They came out dry and bland.
A Savory Feast says
I’m sorry they didn’t turn out for you! What type of peanut butter did you use?
Anna says
Thanks for the tip about the soy-free chocolate chips! I’ve been trying to find those and didn’t know they existed.
A Savory Feast says
I was so excited to find those! I hope you enjoy.
Anne says
Can you use steel cut oats?
A Savory Feast says
I’ve never tried this with steel cut oats. I would definitely recommend using old fashioned rolled oats, but if you try it with steel cut oats let me know how it turns out!
Anne says
I have rolled oats so I used those. Followed the recipe exactly and they taste great but only rose to about 1/4” thick. I checked my baking powder and it’s well within the “best by” date so not sure why they are so thin. Any ideas?
A Savory Feast says
I’m sorry that they didn’t rise as much! I’m guessing either the baking powder or baking soda would be the issue. They do lose their potency over time especially when opened, so maybe either your baking powder or baking soda had been opened for awhile?
Anne says
Yes, they were. I will definitely try again with new boxes. Thanks!
Kate says
My 3-y.o. wants to make muffins (or simply use the muffin pan). I don’t have the energy to insist to use the rectangular pan, he’s more persistent. And I got lazy to search for other recipes using the ingredients we have. So we baked them into 12 “muffins”. Still turned out great. Baked at 175°C for 18min. Thanks! 🙂
A Savory Feast says
Thanks for sharing! That is good to know, I might try that the next time my toddler wants muffins.
Lynn says
Can I use banana, chia egg, or applesauce in place of the eggs?
A Savory Feast says
I haven’t tried those with this recipe but it seems like either would work fine! Let me know how it works if you do try.
Laurie says
These are wonderful! I started making them every week for breakfast. I’m a teacher and out early every morning. I need something quick and filling! These are great! I used dark chocolate chips for an even healthier kick. Thanks for this recipe!
A Savory Feast says
Aww yay I am so glad! I love these with dark chocolate chips too.
Deb says
These look great and I am definitely going to try. But I just thought I would share that using maple syrup does not in fact make things have noticably less sugar. Certainly use it if you are avoiding refined sugar for some reason, but nutritionally they are basically the same. I ran recipe through recipe analysis and put it in as 12 servings. Made with maple syrup each serving would have 140 calories and 7 grams of sugar, while made with white sugar they would have 138 calories and 7.2 grams of sugar each. I am not knocking the recipe at all – like I said, it looks awesome and still a relatively healthy choice for breakfast. But I just think it is misleading when recipes are called sugar-free or low sugar when they use honey or maple syrup, which add just as much sugar as sugar. Cheers!
A Savory Feast says
Thanks for your input! Yes, I totally agree that maple sugar is still a type of sugar. But it’s much better for you than refined sugar and that’s why I call this recipe “healthier” instead of “sugar free.” Some people may choose to avoid maple syrup as well when trying to cut out sugar, but I like to use it as a better-for-me alternative.
Kathy says
When you say maple syrup do you mean real maple stirrup or Aunt Jemima?
A Savory Feast says
Real maple syrup! Aunt Jemima is not the same, real maple syrup is much better for you.
Julie K. says
Thank you, for this recipe. My 15 year old daughter and I are currently addicted to these for a healthier snack during the day at school and work. I double the recipe and use 2/3 chocolate chips and 1/3 peanut butter chips. I also add about 2/3 cup of freshly chopped walnuts, for a little crunch. So good!
A Savory Feast says
I’m so glad you like them! Adding walnuts sounds delicious.
rj says
I made this recipe for my peanut butter/sweets loving kids. I did double the recipe and used a 9×13. This is an excellent recipe. I really like the substitution of syrup for sugar. I will definitely make these again.
A Savory Feast says
I’m so glad you liked it!
NouveauGal says
Wonderful recipe. Thank you!
Holly B. says
How would I go about substituting an almond and coconut flour blend? Is there a good ratio to use?
A Savory Feast says
I would just use the same amount!
April says
You cannot sub coconut flour without adjusting the liquid in a recipe dramatically. It absorbs all the liquid. You could use oat flour or almond in equal parts.
Amna says
These turned out sooo good! I followed recipe exactly, using ground up almonds instead of flour. The only thing I did different was use 85% dark chocolate for the chocolate chips and I think it was a bit too bitter lol. Next time will try a notch less dark. But still they were so delicious and hearty. Thanks for taking the time to share the recipe!
A Savory Feast says
I’m glad you liked it! Thanks for sharing how it turned out for you.
Kristen says
These breakfast bars are amazing. Made them two weeks in a row I like them so much. Second batch I added 1 ripe mashed banana and it was equally delicious! Definitely keeping this recipe in my regular repertoire. Thanks so much for sharing!
A Savory Feast says
Thank you for sharing that! I’m so glad you liked these. The mashed banana sounds like a great addition.
jennifer says
Hi, I have a hard time boiling and egg and making toast. I was quite intimidated to try this receipe. However, I did and it is delicious. Complete with Canadian Maple Syrup.
My only concern was, it was quite try. Any suggestions?
Ann says
This looks really yummy! Do you think Pb2 (with added water) would turn out okay in place of the natural peanut butter?
A Savory Feast says
I’ve never tried using Pb2 instead, but I just did a quick search online and it seems like it may work. Let me know how it turns out if you try it!
Foodie101 says
These are so delicious!! I modified this a little bit – sugar free maple syrup, few Tbsp raw honey, all natural peanut butter, and quick cooking steel cut oats instead of regular oats. Only cooked for about 20 min and they came out perfect! I was a little concerned they would be dry using whole wheat flour, but they are not the least bit dry. The steel cut oats soaked up the wet ingredients just right. The oats aren’t fully cooked but add a different texture and make these bars that much better.
A Savory Feast says
Sounds wonderful! Thanks for sharing what you tried.
G L says
These also turn out very well with ‘flax eggs’ set aside to rehydrate before adding. They are almost too moist to put in an airtight container! So yummy!
Jennifer says
Would it be possible to use dates somehow instead of maple syrup or honey? Just to get it lower on the glycemic index.
A Savory Feast says
You could try making a date syrup instead of using honey or maple syrup. I’ve never tried it with this recipe, but I’ve used date syrup as a sweetener in many recipes. To do this, soak dates in warm water for 30 minutes, then remove the dates from the water (but don’t discard the water). Place the dates in a blender or food processor and add a tablespoon of the water. Blend and add water if needed until you get a thin syrup consistency. Use the same amount (1/4 cup) in this recipe instead of the maple syrup.
Abby says
I just made these with unsweetened applesauce instead of maple syrup, and almond flour…. delish!! I did use milk chocolate chips and those add just the right sweetness! Thank you!!
A Savory Feast says
I’m glad you liked them!
Tahnee says
I just made these because I have put on the Candida diet by my doctor and can’t eat eggs every morning. I used coconut flour, and subbed almond butter, took out the maple syrup and added a teaspoon of stevia and water to give it a thinner consistency, and used super dark chocolate chips for less sugar. They turned out pretty good for very little sugar! Thanks for giving me a great breakfast on the go!
A Savory Feast says
Sound delicious! I’m glad you enjoyed the recipe.
Janessa says
This recipe looks so delicious! I’m looking for freezer friendly breakfast cookies/bars for baby prep – do you have any idea how these would hold up if frozen? I would use a GF flour blend and keep the rest of the ingredients the same. Thanks!
A Savory Feast says
I’ve never tried it myself but I think it would hold up well to being frozen! I would probably take them directly from the freezer and warm up in the oven or toaster oven before eating.
Keren says
Love this recipe! These are a staple in my home since a few months back. I’ve made a few tweeks to the recipe that might be of interest to someone else:
-egg=chiaegg (1 tbsp chia+3-4 tbsp water)
-bakingsoda=baking powder (which means i only use baking powder, also have doubled the amount)
-doubled the peanut butter
-halved the maple syrup
Also I make a double batch every time and after a few trials ended up using dark chocolate squares instead of chocolate chips. I still make my double batch in an 8×8″ pan. Heres what i do: Divide the batch in 2 halves, put on half in the pan and flatten out. Using 16 dark chocolate squares (mine are about 0,5×1″) i place them evenly on the batter and then press them a little into it. Taking the other half of batter and covering the entire thing with this, making sure it is covering all the chocolate and evenl laid out. Then it goes in the oven for about 1 hour at F 300/C 150. Letting it cool down slightly before cutting into 16 squares. When cold you can easily pack into containers and freeze (i use sandwich paper for easier access while frozen). A couple of hours before intended consumtion just take one, or more, out of the freezer to defrost. Tastes lovely with matcha or dirty chai!
A Savory Feast says
Thanks for sharing! I love the idea of doing a double batch, mine are always gone too quickly. And I love these with chocolate squares too!
Joanna says
Loved these! Was wondering if they could be made into cookies? If so, what would need to change? Thanks!
Stephanie says
Has anyone tried to make these as cookies?
A Savory Feast says
I’ve never tried them as cookies, let me know how they turn out if you do!
Heidi Young says
I made these today and they were SO GOOD!! One of my kids has some food allergies so I ended up subbing in sunbutter (turns green with baking soda for those who haven’t baked with sunflower seed butter), flax egg, and gluten free flour and as I said, it was delicious! I’m glad I made a double batch.
A Savory Feast says
I’m so glad you and your kids enjoyed them!
Rebecca says
Thank you so much for your comment! We subbed in sun butter but had no idea it would turn green until it came out. Now I know why!
Allison says
Would freezing these work ok? I’d like to make a big ol’ batch and freeze for busy days! ❤️
A Savory Feast says
I’ve never tried freezing them so I’m not positive if it would work. Let me know if you try it!
Lil says
Have all ingredients except baking powder ,is there a substitute for it
A Savory Feast says
You can just double the baking soda instead of the baking powder!
Michelle Lewandowski says
Thank you for this delicious recipe. Due to personal dietary restrictions I used Arrowhead Mills Protein Flour, Olive Oil in place of coconut oil, Almond Butter in place of P.B, and Birch Benders Monk Fruit Maple Syrup (Sugar Free) for the Maple Syrup. For any WW members the points on Blue Plan are 4 per serving.
These will be a regular feature in our house!
A Savory Feast says
Thank you for sharing! I am so glad you enjoyed these.
Rebecca says
I’ve made these as cookies twice, and this is my favorite “healthier” cookie recipe I’ve tried thus far! I used quick oats, whole wheat flour, 1/8 cup honey + 1/8 cup applesauce instead of the maple syrup, and 1/2+ cup of chocolate chips because who doesn’t want more chocolate? 🙂 Baked at 350 for 8.5 minutes and let them cool on the cookie sheet. One recipe made 12-13 soft, chewy, delicious good-sized cookies.
A Savory Feast says
I love the idea of making these as individual cookies instead of bars! Sounds delicious.
Bradley Smith says
Not the best, needed more flavor for me. They were very bland.
A Savory Feast says
That’s too bad! You can always add a little extra maple syrup or more mix-ins like dried fruit for more flavor.
Suzanne says
This looks delicious, thank you for sharing!
HK Anderson says
I doubled the recipe and made these in a sheet pan 15cm x 12cm and they turned out great! I used honey instead of syrup and olive oil instead of coconut oil, and all worked out well.
I’m wondering how I could up the protein an/or fiber in this. Any thoughts? I was considering adding in Greek yogurt, but not sure which liquid to reduce to make sure the balance is right. Could I sub it for some of the oil?
Also for those of you using banana, is that to replace some of the maple syrup or honey?
Thanks!
Victoria says
Those look amazingly delicious. I printed out the recipe so I can make these next week after I add the ingredients we don’t already have on hand to my grocery pick.
Rebecca says
I recently experimented with a coconut double chocolate cookie version of these bars! In addition to the substitutions noted in my comment from April 18, I omitted the cinnamon and added 2 tbsp cocoa powder, 1/4 cup shredded coconut, and a splash of coconut milk. Baked at 350 degrees for 8.5-9 minutes. It made about 18 smaller and delicious cookies. 🙂
Rose says
Hi! Made these recently, they taste great but they are a little dry, any advice?
A Savory Feast says
What brand/type of peanut butter did you use? Some can be less liquid-y and could make these bars drier. You could also try adding a little extra coconut oil.
Silvia says
Can I skip the peanut butter?
A Savory Feast says
I wouldn’t just skip it, but you can replace it with something else. Other nut butters like almond butter work great!
Mina Cheek Fraser says
These are absolutely delicious, not dry at all! The only change I made was canola oil instead of coconut oil. I used almond flour, one of your suggestions. Also, I used organic peanut butter that was very thin (Kirkland organic peanut butter) and wonder if the consistency of the peanut butter used caused the dryness some people complained of? My batter was very thin. The bars were quite moist. Thank you for this wonderful recipe!
Kara says
I’m so happy to have found these bars as a replacement for the packaged chocolate peanut butter granola bars that my family loves. They’re very easy to make with young kids, and we all love how they taste.
A Savory Feast says
Yay! Thank you for leaving a comment. I’m so glad you and your family liked these!
Nancy Whelan says
Made these lastnight – they were fantastic!! I used almond flour, 70% dark chocolate mini chips from Nuts.com, and added four drops of doTERRA Peppermint Essential Oil!! Will definitely make these again!!
A Savory Feast says
I’ve never thought to add peppermint before! Sounds delicious.
Carin says
These are a COVID staple now in our house! On our 4th batch, kids and adults both enjoy them. Great with coffee! I accidentally made them with AP flour, so I added some wheat germ and that worked great too…very forgiving recipe!
A Savory Feast says
That is awesome! I’m so happy to hear this. Yes, I’ve tried these with several types of flour and it always turns out great.
Michelle Busch says
I made them and substituted honey for the maple syrup and used gluten free flour. The oats did not cook all they way and they were really chewy. I used old-fashioned oats and cooked them for 25 mins so I don’t understand why the oats didn’t cook completely.
A Savory Feast says
Hmm I’m sorry it didn’t turn out good for you! Did you make sure to mix well so that the oats were moist before spreading into the pan?
michelle L busch says
Yes, and I let them set for 15 mins in the bowl to absorb more liquid. I tried them again and used applesauce instead of the maple syrup and they turned out the same. I’m not sure if it should try a different brand of oatmeal, but I’ve had to throw out 2 batches because I can’t digest oatmeal that isn’t fully cooked.
A Savory Feast says
I have never had this happen before! Yes, maybe try another brand of oats. Which ones are you using?
Michelle Busch says
Trader Joe’s old fashioned oats
Georgine says
How would one substitute maple syrup with coconut sugar? Quantity? Additional liquid needed?
A Savory Feast says
I have never tried this so I can’t guarantee it will work. But I would try doing the same amount (1/4 cup) and if your mixture is too dry add extra melted coconut oil.
Laura says
Thank you for this fabulous recipe! I will be making this on a regular basis now with a few substitutions: 1) Instead of maple syrup I’m using brown rice syrup, as it doesn’t contain any fructose. 2) I used peanut oil, as I didn’t have any coconut oil on hand. 3) I have to (sadly) omit the chocolate chips until I can find some fructose-free chocolate. They’re still yummy, though! Thanks again!!
A Savory Feast says
I’m so glad to hear you are enjoying this recipe! Thank you for sharing the substitutions you tried. Have you ever tried cacao nibs? You could use them instead of the chocolate chips.
Beth says
Very dry day 2:) Great first day. I used a well known gluten free flour blend. Should I try a different gluten-free flour? I followed the recipe for everything else.
A Savory Feast says
I typically use Bob’s Red Mill gluten free blend when I make these, and they are still good the second day. You could try using just almond flour or coconut flour. Also make sure that they are stored in an airtight container once they cool to keep them from drying out.
Melva says
These are so good. Used 2 tbs of melted unsalted butter and 1/4 cup brown sugar as I didn’t have any coconut oil or maple ayrup/honey. Baked 25 mins and came out perfect. These are not dry at all. Next time I’ll be better prepared and make as the recipe. I cannot wait to have one in the morning with my iced coffee. Thanks for a great recipe.
A Savory Feast says
Sounds wonderful! I’m glad you enjoyed them.
Katie says
I thought these turned out perfectly, exactly as written. The oats do stay a tiny bit crunchy but I thought they were good that way. I thought the texture was just right, not too moist and not dry. Love that they don’t have any refined sugar too! I used canola oil as I’m trying to avoid foods high in saturated fat for my cholesterol. I live at high altitude, but didn’t need to make any adjustments. My whole family loved them! Thank you so much!
A Savory Feast says
Thank you for your comment! I’m so glad you liked them.
Elise says
Made these tonight as a healthy dessert for me and my kids. My very picky 4 year old LOVED them. I used quick oats and added in 2 tbsp of chia seeds and they came out awesome. Thanks!
A Savory Feast says
That’s awesome! I like the idea of adding chia seeds.
Jill says
One batch I substituted almond butter for peanut butter and raisins for chocolate chips. Pretty good! The best though is subbing mashed banana for peanut butter and applesauce for oil. Absolutely yummy and moister!
A Savory Feast says
Love that idea! I’m going to try those substitutions myself soon.
Candice says
These are delicious ! I used almond butter instead of peanut butter due to a food allergy , but they still taste wonderful ! I will have to double the recipe next time since it doesn’t make very much , but it’s so easy to throw together I love it !
A Savory Feast says
I’m glad you liked it! I’ve started doubling the recipe now too because my kids eat it too fast!
Keira says
I am terrible at eating breakfast. This would a great way to have something on hand to take with me when running out the door.
Kathy says
Thanks for the recipe! I used natural creamy peanut butter, 1/8 cup maple syrup, a dash of date syrup, almond flour and coconut oil and quick oats that I blended into flour. The bars came out delicious, perfectly cooked after 23 minutes, but crumbly. I will try adding a bit of almond milk next time to add some moisture.
A Savory Feast says
Thanks for sharing how it turned out for you! I like the idea of using oat flour for this recipe.
Helen says
Thank you for this wonderful recipe. I just made them. I added 2 tbsp of almond milk and 1/3 cup of walnuts. I only baked for 17 minutes. All depends on the oven . They are perfect! Already shared your recipe with friends. They taste decadent
Karen says
Can I use substitute for coconut milk?
A Savory Feast says
There is no coconut milk in this recipe. If you are wanting to substitute the coconut oil, any other oil will work fine!
Alix says
Can you freeze these? They look so good!
A Savory Feast says
I’ve never tried freezing them myself but I think it would work!
Rebeecca says
I’m wondering if anyone has subbed the coconut flour. Coconut flour doesn’t act like the other flours. I wonder if adding an additional egg or two would make it work. Any tips?
A Savory Feast says
I have made this recipe with coconut flour and it turns out great! Because it is a small amount you don’t have to worry about making any changes like you would if you made a recipe requiring more flour.
Tracy says
Hello,
Can you freeze them? If so, how long?
BTW, these are delicious!! My daughter loves these bars and I have to keep making them. She is a nurse and took them with her and now I have to make them these breakfast bars, lol. Instead of flour, I used oat flour.
A Savory Feast says
I have never tried freezing them but I assume it would work!