These Oatmeal Chocolate Chip Breakfast Bars are delicious, filling, and easy to make! The perfect equation for a sweet meal-prep friendly breakfast recipe.
Oatmeal Chocolate Chip Breakfast Bars
These oatmeal chocolate chip breakfast bars are a win all the way around. They are delicious, easy to make, and will keep you full and satisfied all week. Your whole family is bound to enjoy these bars. They're kid and adult approved!
Do you have bananas getting a bit too brown? Do you love sweet breakfasts? Are you hoping to prepare a whole week's worth of breakfasts with a single 40 minute recipe? Then you are in the right place!
Oatmeal Chocolate Chip Breakfast Bar ingredients
- bananas
- rolled oats
- peanut butter
- milk
- egg
- syrup
- baking powder
- vanilla
- salt
- mini chocolate chips
- nuts
Oatmeal Chocolate Chip Breakfast Bar substitution ideas
- Peanut butter: Feel free to substitute your favorite nut butter or whatever you have around the house.
- Milk: Again, use any milk you have at home. I use almond milk in this recipe.
- Syrup: You can substitute honey instead of syrup. You can also use regular maple syrup, sugar-free, or lite syrup depending on your preference.
- Add-ins: I choose chocolate chips and nuts to add into this recipe. You can choose other chips (like butterscotch, white chocolate, dark chocolate) or add some dried fruit (like Craisins)!
How to make oatmeal chocolate chip breakfast bars
Follow these steps and have these delicious bars ready to go in 40 minutes!
- Preheat oven to 350 degrees.
- Add the bananas to a large mixing bowl. Use a fork to mash the bananas.
- Add all of the wet ingredients (milk, egg, vanilla, peanut butter and syrup) to the bowl. Stir until everything is well mixed.
- Add the dry ingredients (oats, baking powder, salt, and ½ the chocolate chips) to the bowl. Mix well.
- Pour the mixture into a greased baking dish. Spread evenly.
- Top with the remaining chocolate chips.
- Bake in the oven for 30-35 minutes.
- Remove from oven. Let the bars cool for 5 minutes.
Does baked oatmeal need to be refrigerated?
Yes, baked oatmeal needs to be refrigerated. Store the bars in a sealed, airtight container in the fridge. Make sure the bars cool completely before sealing and storing in the fridge.
How to reheat baked oats the next day?
This recipe is super easy to reheat, which makes it a great choice for meal prep. To reheat these oatmeal chocolate chip breakfast bars, simply warm them in the microwave for 40 seconds and then enjoy!
Note: I highly suggest reheating these when you're eating later!
Are baked oats still healthy?
Healthy is subjective and is different for every person. However, these oats are filling and protein-rich. In my opinion, a great way to start your day and fuel your body first thing in the morning!
Can you put an egg in baked oats?
You can put eggs in baked oats. Egg helps bind the ingredients together in the oven, helps give it a delicious, cake-like texture, and also adds a bit of protein and some vitamins and minerals to the recipe.
Other breakfast options:
Something about me is I love breakfast! Check out the diverse breakfast recipes right here at Jordo's World:
Oatmeal Chocolate Chip Breakfast Bars
Equipment
- Mixing Bowl
- 9 x 9 baking dish
- stirring spoon
Ingredients
- 2 small bananas
- 2 cups rolled oats
- ⅓ cup peanut butter
- 1 cup milk i use almond milk but any kind will work
- 1 egg
- 2 tablespoon syrup
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Add the bananas to a large mixing bowl. Use a fork to mash the bananas.
- Add all of the wet ingredients (milk, egg, vanilla, peanut butter and syrup) to the bowl. Stir until everything is well mixed.
- Add the dry ingredients (oats, baking powder, salt, and ½ the chocolate chips) to the bowl. Mix well.
- Pour the mixture into a greased 9 x 9 baking dish. Spread evenly.
- Top with the remaining chocolate chips.
- Bake in the oven for 30 minutes (or until fully cooked).
- Remove from oven. Let the bars cool for 5 minutes.
- (Note: Reheat in the microwave for 40 seconds whenever you want to enjoy later!)
Lisa says
What size pan is used for this? 🙂
Jordan Smith says
Hi Lisa, I used a 9x9 pan for this recipe!
Lisa says
Made these with 1/2 cup macadamia milk and 1 cup of egg whites (for extra protein). So dang good! She's done it again!
Amy Reiley says
@Lisa, I’d love to add egg whites - so you did the 1/2 c milk and a whole cup of egg whites to replace the 1c milk she calls for? Thanks!
Betsy Collamore says
@Lisa, did you add in egg whites or use them instead of eggs?
D says
I just meal prepped this for my breakfasts this week. It smelled so good cooking and I couldn’t help but take a bite after it came out of the oven. So easy to make and absolutely delicious!
Natalie says
Made these for breakfast this morning and omg! I had to cook them a little longer because I only had an 8x8 pan but it was so hard to not eat the whole pan lol. Soooooo good!
Jordan Smith says
Hi Natalie, so glad you enjoyed these bars and made the adjustments to work for you.
Jackie Schedin says
I’m wondering the same… if we want to add just egg whites for more protein, would would you suggest? 1 C egg whites with 1/2 C milk?
DL says
Loved the recipe! I was hoping it would be a good one for my toddlers but they had other ideas 😅 Now I get to eat it for the week 😍 I only had one banana, semi-sweet chocolate chips and crunchy PB on hand but it still worked great!
Jordan Smith says
So glad to hear you loved this recipe! I love that the recipe worked with your modifications as well.
Jordan says
We’re obsessed with these! Love to make them for a pre-workout snack in the mornings 🤤
Jordan Smith says
We're obsessed too! So glad to hear they are perfect for mornings.
Shelby says
SO DELICIOUS! I also had to use an 8x8 pan & just cooked them about 10 minutes longer. What a yummy snack/breakfast!
Megan S says
Is there something you can substitute for the peanut butter? My little one is allergic to peanut butter, but loves oatmeal and chocolate lol
Jordan Smith says
Hi Megan, I'm wondering if you could try a nut-free peanut butter like sunflower butter? Or maybe tahini?
Morgan says
THESE ARE SO GOOD. I subbed a cup of unsweetened applesauce for the bananas since I didn’t have any ripe enough bananas. They were so easy to throw together and they’re amazing warmed up. Another win 🏆
Andrea Warford says
Hi,
I don’t like peanut butter. Would I be able to substitute it for anything else?
Or how strong do you taste the peanut butter?
Thanks.
Jordan Smith says
Hi, the peanut butter taste isn't too strong in this. Though a good substitution would be a cashew butter — it doesn't have a strong taste but provides the same stickiness as a peanut butter. Hope that helps!
Jen Grenell says
We make these all the time! Great for pre-workout fuel! Brought these to a bike race and now another family makes these! Thanks for a great recipe! So good!
Alyssa Turner says
These are a staple at my house. I found some expresso chocolate chips and they are amazing on these
Kimberly says
Could you potientally freeze these for later ?
Jordan Smith says
Yes you can freeze and reheat later on! I recommend cutting into squares and layering in pieces of parchment paper so it's easier to take them out individually.