Oatmeal Chocolate Chip Bars

This oatmeal chocolate chip bar recipe was born out of sheer snack-time desperation I wanted something cozy sweet easy and just a little gooey. The combination of oats and melty chocolate morsels always wins hearts and these bars never last a day when they’re set out on my kitchen counter.

The first time I made these my kids practically hovered by the oven waiting for the timer to ding. The oat and chocolate aroma travels through the house and somehow makes everyone extra friendly and eager for dessert.

Gather Your Ingredients

• All Purpose Flour: helps create a sturdy but still soft bar texture use freshly bagged flour for best lift
• Baking Powder: gives the bars a little rise choose an aluminum-free variety to avoid any unwanted flavor
• Ground Cinnamon: brings gentle warmth a freshly opened jar will have the most aroma
• Kosher Salt: balances out the sweetness and amplifies the chocolate flavor flaky salt works if you have it
• Unsalted Butter: melted for moist chewiness good quality butter will make the flavor pop
• Brown Sugar: for rich sweetness and slight caramel depth light or dark brown both work but the dark lends a touch more molasses
• Large Egg: binds the bars and keeps the texture tender farm-fresh eggs give a rich color
• Pure Vanilla Extract: infuses lovely undertones so real vanilla is worth every drop
• Old Fashioned Rolled Oats: add hearty bite and classic oatmeal flavor always go for unflavored oats for best results

How to Make It

Prepare the Pan:

Line an eight inch square metal baking pan with parchment paper then lightly spray with oil or nonstick spray to ensure easy removal after baking.

Mix the Dry Ingredients:

In a medium bowl thoroughly whisk the flour baking powder ground cinnamon and kosher salt making sure the baking powder is evenly dispersed for a proper rise.

Combine Butter and Sugar:

Melt the butter and let it cool just slightly to prevent scrambling the egg then whisk the brown sugar into the warm butter until fully blended and slightly glossy.

Add Egg and Vanilla:

Whisk the egg and pure vanilla extract into the butter mixture beating well until it turns light and fluffy. This step builds structure and chewiness into every bite.

Fold in Dry Ingredients:

Using a spatula gently fold the flour mixture into the wet ingredients taking care not to overmix. Stop once only a few streaks of flour remain to keep bars tender.

Add Oats and Chocolate:

Stir in the old fashioned rolled oats until just combined. Gently fold in the chocolate chips scattering them through the dough for even chocolate pockets.

Spread and Smooth:

Transfer the batter to the prepared pan and smooth to the edges with a spatula. For extra chocolate on top dot a handful of chips across the surface.

Bake:

Bake the bars on the center oven rack at three fifty degrees Fahrenheit for about twenty eight minutes until the edges are golden and a toothpick poked in the center comes out mostly clean. Do not overbake for gooiest results.

Cool and Slice:

Let the bars cool in the pan on a wire rack until firm enough to cut clean squares. Lifting with the parchment is the easiest way to get them out in one piece.

I always use dark chocolate chips in my batch because the bittersweet notes play off the brown sugar so well. My youngest still remembers sneaking the first warm slice off the rack—every bake since has turned into an after-school kitchen party.

Flavor Boosters

Swap out the brown sugar for coconut sugar or use a dairy free butter substitute for a vegan version. Gluten free flour blends with xanthan gum also bake up nicely if you are avoiding wheat. Stir in walnuts dried cherries or shredded coconut for a fun twist.

Serving Suggestions

These bars are ideal tucked into lunchboxes or paired with a cup of afternoon tea. For dessert dress them up with a scoop of vanilla ice cream or a drizzle of warm caramel sauce. I love to cut them into small squares as a sweet party finger food.

Creative Twists

Add a pinch of spice blend like pumpkin pie spice in the fall. Swap chocolate chips for white chocolate or dried cranberries at the holidays. Fold in lemon zest and fresh berries in spring for a lighter twist.

Friends tell me these bars are their go-to bake sale item because they slice up neatly and always disappear quickly. They are just as welcome at brunch or on camping trips because they stay soft and tasty for days.

Common Questions About This Recipe

→ What type of oats are best for these bars?

Old fashioned or rolled oats provide the ideal texture and moisture balance for these bars, contributing to their chewy consistency.

→ Can I use a different type of sugar?

Light or dark brown sugar both work well, giving the bars a rich, caramel-like sweetness and helping to retain moisture.

→ What baking pan size should I use?

An 8x8 inch baking pan is recommended to ensure even baking and the correct thickness for these bars.

→ Is it necessary to melt the butter?

Yes, melted butter helps blend ingredients smoothly and contributes to the moist, tender texture.

→ Can I substitute cinnamon with another spice?

Cinnamon adds warmth and depth, but you can try nutmeg or pumpkin spice for a different flavor profile.