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.
Unless you get chocolate chips without sugar, there will be some sugar in these bars from those.
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?
What Tools Do I Need to Make These Breakfast Bars?
- 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.