Chocolate Chip Oatmeal Breakfast Bars

Name: Chocolate Chip Oatmeal Breakfast Bars
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 ½ cups rolled oats; 1 ¼ cups oat flour; 3 –4 tablespoons pumpkin seeds; 2 –3 tablespoons nondairy chocolate chips or mini chips (can also substitute raisins or dried cranberries); 1 teaspoon cinnamon; ¼ teaspoon sea salt; ⅛ –¼ teaspoon freshly grated nutmeg; ¼ cup plus 2 tablespoons plain unsweetened nondairy milk; ⅓ cup brown rice syrup; 1 –2 tablespoons pure maple syrup

By Brittany Mullins

Updated on May 14, 2021

5 comments

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These chocolate chip oatmeal breakfast bars are perfect for breakfast, but also work as a snack any time of the day. Your whole family will love them!

I love all things oatmeal and I especially love when I can take oatmeal on-the-go. This recipe is similar to my berry baked oatmeal bars, but these breakfast bars have oats, pumpkin seeds and chocolate chips!

I love the pumpkin seed and chocolate chip flavor combo, the way these bars hold together really well and how easy they are to make! The texture reminds me of the Heart Thrive Bars I used to be obsessed with. Do you remember those? I used to get them at our local organic market — way before Richmond had a Whole Foods and before the bar market exploded.

If you make these breakfast bars, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe.

Chocolate Chip Oatmeal Breakfast Bars

Dreena Burton

These are a terrific on-the-go healthy breakfast and a perfect snack for any time of the day. Our whole family loves them!

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Breakfast

Cuisine American

Servings

Calories 108 kcal

Ingredients

1 ½ cups rolled oats
1 ¼ cups oat flour
3 –4 tablespoons pumpkin seeds
2 –3 tablespoons nondairy chocolate chips or mini chips can also substitute raisins or dried cranberries
1 teaspoon cinnamon
¼ teaspoon sea salt
⅛ –¼ teaspoon freshly grated nutmeg
¼ cup plus 2 tablespoons plain unsweetened nondairy milk
⅓ cup brown rice syrup
1 –2 tablespoons pure maple syrup

Instructions

Preheat oven to 350°F. Line an 8" × 8" baking dish with parchment paper. In a large bowl, combine the rolled oats, oat flour, pumpkin seeds, chocolate chips, cinnamon, sea salt, and nutmeg.
In a smaller bowl, combine the milk, brown rice syrup, and maple syrup.
Add the wet ingredients to the dry mixture, stirring until well combined.
Transfer the mixture to the prepared pan, and press it down until evenly distributed. Using a sharp knife, cut to mark out the bars before you bake them to make it easier to fully cut and remove the bars once baked. (I usually mark out 16 bars, but you can make whatever size you like.) Bake for 20 minutes, then remove from oven and let bars cool in pan. Once cool, use a sharp knife to fully cut the bars, then remove with a spatula.