Banana Chocolate Chip Oatmeal Breakfast Bars – I Want Chocolate!

Banana Chocolate Chip Oatmeal Breakfast Bars – I Want Chocolate!

I want chocolate! I discovered there’s such a thing as vegan chocolate chips. And, they’re delicious of course, but you can use the regular kind. And, you can even use an egg, instead of a “flax egg”, that is a tablespoon of ground flax seeds with 3 tables of water, left to thicken for 15 minutes. You can make this yummy breakfast (ok, cookie) bar for breakfast to eat on the run. They keep for a week at room temperature, but they’ll never last that long around my house! This recipe is from Beaming Baker and it’s very tasty!

Banana Chocolate Chip Oatmeal Breakfast Bars
Prep time
Cook time
Total time
Vegan, one bowl, and whole grain!
Recipe type: breakfast
Cuisine: Californian
Serves:: 16 2" bars
  • Dry Ingredients
  • ¾ cup gluten-free rolled oats
  • ¼ cup gluten-free oat flour
  • ⅓ cup unsweetened coconut flakes
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • Wet Ingredients
  • 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 15 mins)
  • 2 tablespoons melted coconut oil
  • ¼ cup + 2 tablespoons natural, unsalted peanut butter*
  • ¼ cup coconut sugar
  • ½ teaspoon pure vanilla extract
  • Add-in Ingredients
  • ⅓ cup vegan chocolate chips
  • ⅓ cup walnuts, chopped (or add-ins of your choice)
  1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
  2. In a large bowl, whisk together all of the dry ingredients: oats, flour, coconut, cinnamon, baking powder, baking soda and salt.
  3. In a medium bowl, whisk together all of the wet ingredients: flax eggs, coconut oil, peanut butter, coconut sugar and vanilla. Whisk until smooth.
  4. Pour the wet mixture over the dry mixture. Use a rubber spatula or wooden spoon to fold the ingredients together until well combined. Fold in chocolate chips and walnuts.
  5. Pour dough into the prepared baking pan. Using a rubber spatula, spread into an even and tightly packed layer.
  6. Bake for 20-30 minutes. Mine took 25 minutes. You’ll know it’s done when the top is a rich golden brown.
  7. Place on a cooling rack for 1 hour, or until completely cool. Lift breakfast bars out of the baking pan. Slice into 16 bars. Enjoy! Storing notes below.


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