These oatmeal chocolate chip bars are soft, moist, slightly chewy, super satisfying, and perfect for serving up as breakfast, a snack, or dessert! The recipe uses all simple pantry-friendly ingredients and is gluten-free, dairy-free, vegan, and contains a top-secret healthy ‘hidden’ protein-rich ingredient no one will guess!
Soft Gluten-Free Oatmeal Chocolate Chip Bars
Oatmeal chocolate chip bars are a breakfast option that tastes indulgent and will satisfy your sweet tooth. They are slightly chewy, gooey, chocolatey deliciousness in every single bite, yet are much healthier than they look. So, when you’re feeling bored of oatmeal and baked oatmeal, then why not try something a little bit more exciting?
Whereas traditional oatmeal chocolate chip cookie bars contain eggs, butter, and tons of refined sugar – this recipe is gluten-free, egg-free, dairy-free, refined-sugar-free, and generally healthier than most oatmeal chocolate bars. Luckily, they also taste delicious, are protein-rich, use simple ingredients, and result in soft grab-n-go healthy oatmeal bars that you can enjoy for breakfast, snacking, or dessert!
High Protein Healthy Oatmeal Bars
Besides my stuffed granola cups and chocolate granola bars these chocolate chip oatmeal bars are on top of my list. Oh, and did I mention they have a secret protein-rich ingredient?! Curious? How would you feel if I told you that these baked bars are made extra special with the addition of chickpeas?
Chickpeas not only work as a great egg replacer, but they also provide lovely texture and are neutral enough in flavor to blend into desserts like vegan edible cookie dough (which then became no-bake cookie dough bars) and flourless chickpea brownies and blondies without taking over (I promise)!
These chickpea oatmeal chocolate chip bars are so easy to prep too, mix the ingredients, chuck in the oven, and enjoy as a great breakfast alternative in no time – and no one would guess they’re packed with healthy legumes! Instead, everyone gets to enjoy a delicious treat with the added benefit of extra nutrients and protein none-the-wiser.
In fact, I love adding healthy, nutritious ingredients into my desserts; I’ve made brownies with zucchini, black beans, and even sweet peas. Maybe they should be next on your list!
The Ingredients and Substitutions
- Chickpeas: All you need for this healthy oatmeal bar recipe is a single can of chickpeas, rinsed and drained (or 270 g home-cooked chickpeas). You could also try this recipe with white beans (like cannellini).
- Milk: Use the plant-based milk of your choice. I used coconut milk.
- Lime juice: Or lemon – Use fresh juice for the best results.
- Nut butter: Cashew, almond, peanut butter, etc. For a nut-free version, use coconut butter or tahini (though tahini is slightly bitter). You could use sunflower seed butter, but it can turn the bars green when combined with the leavening agents.
- Vanilla Extract: I recommend using natural vanilla extract (or paste).
- Sweetener: Use the ‘sugar’ of your choice. I used sugar-free Erythritol, which is a keto-friendly sweetener. You could use Xylitol, date sugar, coconut sugar, cane sugar, etc. Adjust the amount used by which sweetener you use (as their sweetness levels vary).
- Oats: It’s best to use instant oats for this recipe or blend rolled oats into a slightly more floury consistency. If you attempted the recipe with rolled oats, your bars would be drier and chewier. Use gluten-free oats, if necessary, to make gluten-free oat bars.
- Leavening agents: I used a combination of baking powder and baking soda which provides a lighter consistency and slight lift to the vegan oatmeal bars.
- Chocolate chips: Use your favorite dairy-free chocolate chips, e.g. sugar-free ones.
- Salt: Just a pinch is all that’s needed to enhance the flavors of these sweet oatmeal breakfast bars.
Optional add-ins and variations
- Chocolate: double (or even triple) up on chocolate (who doesn’t love chocolate chip desserts?!) by swapping out some of the chips for chunks and/or using a combination of dairy-free dark, milk, and white chocolate.
- Fruity: Swap out the chocolate chips entirely for dried fruit instead, like finely chopped dates, raisins, cranberries, or blueberries.
- Coconut: You can add 1/4-1/3 cup shredded coconut for extra texture and flavor.
- Nuts: Add a small handful of crushed nuts. Walnuts or pecans would work very well.
- Flaky salt: Like Maldon, used to sprinkle over the baked oatmeal chocolate chip bars.
- Cocoa powder: Start with 1 tbsp, taste, and increase to taste. Add a little extra plant milk if needed.
For the full ingredients list, measurements, complete recipe method, and nutritional information, please read the recipe card below.
How to Make Oatmeal Chocolate Chip Bars
I recommend using a kitchen scale when measuring the ingredients for this recipe.
- First, preheat the oven to 360F/180C and line a baking sheet (mine was 9”x6”/23x15cm) with parchment paper.
- Then, place all the wet ingredients (chickpeas, milk, lime, nut butter, and vanilla extract) in a food processor and process until smooth.
- Add all the dry ingredients except the chocolate chips and process again for just a few seconds until combined (don’t overmix it).
- Finally, add in the chocolate chips and stir in with a spoon/spatula.
- Spoon the oatmeal ‘batter’ into the lined baking pan and sprinkle with a few extra chocolate chips (or chunks), then bake in the oven for between 28-35 minutes.
The time can vary based on your oven and the size of the baking dish. I use a gas oven and bake it for exactly 35 minutes. I recommend inserting a toothpick into the center at 28 minutes – when it comes out dry, the dessert is ready.
- Remove the oatmeal cookie bars from the oven, cool, and then cut into bars and enjoy!
You can enjoy one of these oatmeal bars for breakfast or dessert. Even better, serve alongside a scoop of vegan chocolate ice-cream, whipped coconut cream, and/or some berries! If you’re feeling extra decadent, then you could drizzle the bar with a little vegan caramel sauce.
FAQs
Can I make the oatmeal breakfast bars grain-free?
I haven’t tried, though I imagine this recipe would work with quinoa flakes or buckwheat flour/flakes in place of the oats. That way, they’re grain-free breakfast bars. Though you may need to add an extra tablespoon-ish of the flakes as they’re ‘lighter’ than oats. If you try – let me know!
How do you store vegan oat bars?
To Store: Store the leftover chocolate chip oatmeal bars covered in the refrigerator for up to four days.
Freeze: Freeze the bars in an airtight container or freezer bag for up to three months. Allow them to thaw and then warm them up in the oven or microwave just before eating them.
Can I substitute the nut/seed butter?
If you want to remove all nut/seed products then you could use 40 g of vegan butter or oil instead. I wouldn’t recommend omitting it entirely as the bars could become dry. Though one reader had luck using PB powder.
Other Healthy Oatmeal Desserts and Breakfast Dishes
- Strawberry Oatmeal Bars
- Baked Banana Oatmeal
- Layered Chocolate Oat Breakfast Bars
- Nut-Free Granola
- Banana Oatmeal Pancakes
Other Chocolate Chip Desserts
If you try this recipe for oatmeal chocolate chip bars, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them.
Oatmeal Chocolate Chip Bars
Ingredients
Wet ingredients:
- 1 (15 oz) can chickpeas rinsed (270 g drained weight)
- 1/2 cup (120 ml) plant-based milk I used canned coconut milk
- 1 tbsp lime juice or lemon juice
- 1/3 cup (80 g) nut butter or seed butter of choice (I used cashew butter)
- 1 tsp vanilla extract
Dry ingredients:
- 1/2 cup (100 g) Erythritol or sugar of choice
- 2 cups (180 g) instant oats (gluten-free if needed)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup (120 g) dairy-free chocolate chips + more for the top
Instructions
- Prepare and measure all the ingredients. I recommend using a kitchen scale for this recipe. Also, check the video in the post for visual instructions.
- Preheat the oven to 360 degrees Fahrenheit (180 degrees Celsius) and line a baking pan with parchment paper. My baking pan measures 9"x6" (23 x 15 cm).
- Put all wet ingredients into a food processor and mix until smooth.
- Add all dry ingredients (except the chocolate chips) and mix again, just for a few seconds (don't over mix).
- Now add the dairy-free chocolate chips and stir with a spoon.
- Spoon the batter into the lined baking pan. Top with more chocolate chips or chocolate chunks.
- Bake in the oven for about 28-35 minutes (it can take some minutes more or less, depending on your oven and the size of your baking dish). I have a gas oven and baked them for exactly 35 minutes. You can insert a toothpick into the middle after 28 minutes. When it comes out dry, the dessert is done!
- Let it cool and cut into bars. Enjoy for breakfast or as a dessert!
Notes
- Any nut butter like peanut butter, cashew butter, almond butter works fine.
- For a nut-free version use coconut butter or tahini (if you don't mind the slightly bitter taste of tahini). I wouldn't recommend sunflower seed butter as it will turn the bars green unless you leave out the baking powder and baking soda (yes I tried it before, haha).
- I used Erythritol but you can use any other sweetener, for example, birch sugar (Xylitol), date sugar, coconut sugar, cane sugar, etc.
- Double the batch: You won’t regret it – that way, you can enjoy some now and store the rest in the freezer.
- You can also try out my chocolate granola bars.
- Recipe serves 8. Nutrition facts are for 100 g (1 bar out of 8).
Nutrition information is an estimate and has been calculated automatically
These were soooo good. I made it with one ripe banana instead of the sweetener and it turned out soooo good. The chocolate chips helped too 😍
That’s awesome! I am so glad they turned out delicious. 🙂
I made these this morning and have already sampled the deliciousness. Recipe is a keeper! Thank you for all your vegan recipes!! ❤️
That’s wonderful, Kyrstn! Thanks for your lovely feedback. 🙂
You amongst others make me glad that I am going plant based:)
That’s awesome, Serena. 🙂
I made them. Very nice😀
These are a new favorite in our house! Thank you for all your wonderful recipes!
So happy you love them, Brooke! Thanks for your kind feedback. 🙂
Just made these and they were great! I switched out the nut butter with PB powder to save calories and then added shredded coconut and walnuts to make them more like blondies! Thanks for sharing!
Happy they turned out delicious, Isabel! Thanks for your feedback. 🙂
Hi, this looks like blondes that I have made with chickpeas before. I bet these bars are yummy.
Can I add a layer of the chocolate layer you used in the chocolate granola bar recipe? If I do that, do I spread the chocolate layer on this bar then bake or bake the bar half way then spread the layer on and finish baking?
Hi, I would spread it before baking. 🙂
Hi Ela!
Love your recipes! Just curious are there any other substitutes for the “butters”…almond, cashew, tahini etc? Could I possibly omit it?
Hi Tif, if you don’t want to use nut butter like cashew butter, peanut butter or seed butter like tahini, I would suggest using about 40 grams of vegan butter or oil. I definitely wouldn’t recommend omitting it, otherwise, the bars will turn out dry and not tasty. 🙂
Hola ! 🙂 Acabo de preparar esta receta y ha quedado maravillosa, te sigo en instagram y haz inspirado muchas de mis preparaciones, muchas gracias por compartir el conociendo y alegrarnos con comida tan deliciosa . Amo la versatilidad de los garbanzos ! Saludos 🤗
Gracias, Catalina! 🙂
I just put my 3rd batch of these in the oven. I am OBSESSED!!! They are incredibly soft and moist. This difficult time has me trying out new recipes and my beau is super happy. (He literally just came up behind me to give me a hug because I was baking more). LOL!!! Not only has your website been my saving grace during these crazy times, but if I could double the stars for the healthy dessert options you offer then I would. I’ll have to review some others, but so far I’ve made the no-bake carrot cake bars – twice, and I tried my hand at my first no-bake cheesecake from your site. Both turned out amazing. Your instructions are easy to follow, with many notes for alternative ingredients, which is so helpful..Seriously, I can’t believe you respond to all the comments, but it shows how passionate you are about what you do. That is inspiring. You ROCK!!
Aww, thanks so much for your thorough and kind feedback! I am so glad you love these oatmeal bars and my other dessert recipes. 🙂
Your comment made my day!
Much love,
Ela
Hi Ela , instead of using nut Butter can i use almond butter ?
Of course, Nicole. Almond butter is nut butter. 🙂
Could I use less chickpeas? The portion I have in the cupboard is about 225 gram, but since we aren’t big chickpea eaters I’d rather not buy more with the chance that they’ll go to waste.
Hi Marion, I think that should work. If the batter turns out too thick, simply add more plant-based milk and if it’s too thin, add more oats. Hope this helps! 🙂
I made with chick peas, almond milk, almond butter, lemon juice, and chocolate chips. Sooo good!! Thank you for sharing!
You are welcome, Rebecca! I am glad it turned out yummy. 🙂
Could I reduce the sugar to 1/4 cup or would that change the structure of the bars?
Hi Ruth, I think it should work. If you notice, however, that the batter is too thin (check my video for reference) then add a little more oats. I hope this helps. 🙂
Thank you so much, dear Ela!!! I have just made it. Top top top !!!! I did not Taste cheakpeas AT ALL!! IT’s wonderful 🙂
Aww that’s awesome, Anja! So glad they turned out fantastic. 🙂
This is an awesome recipe and i shall try it and come back to you with the feedback asap! Please however help me if i want to use dru chickpeas soaked and boiled- would the quantity change?
Hello! You will need 270 grams of cooked chickpeas (it doesn’t matter if they are canned or cooked from dry). One 15 oz can is about 400 grams but after draining the liquid, it weighs about 270 grams. Hope this helps.
I made them today and they turned out fantastic! It I’ll definitely be making them again, but I think I’ll try chopped dried fruit next time.
That’s wonderful, Casey! Thanks for your feedback! 🙂
Is it a good idea to use oat flour? I make my own and wonder if it will work using it? I’m not a big fan of grainy deserts..
I also make my own oat flour and it works fine in this recipe! 🙂
Do you think these would freeze ok?
Yes, they freeze ok! 🙂
Hi,
These are great bars!
I’ve tried them with lina beans too and you can’t taste it and it’s delicious.
Also, I’ve adapted them to lactation bars by adding brewers yeast- also worked great!
Very interesting! Thanks for sharing, Shira. 🙂
I am just wondering if it matters whether I use instant oats or old fashioned large flake oats since they get blended up in the food processor anyways. Thanks!
Correct, you can use either. 🙂
Absolutely incredible! Loved it! It is actually the first recipe I try from your site, and it rocked!!! The family was just as excited making it with me, as they were eating it! ♥️
That’s awesome, Vickie! I am so glad you liked the recipe! 🙂
Delicious. I shouldn’t be surprised as I’ve made quite a few of your recipes and they’re always so tasty!! I must admit I was a bit skeptical with some of the ingredients (lime juice), but as usual you came through with the goods! I used brown sugar and non vegan choc chips. Husband had no idea chickpeas were the base!
Aww, that’s awesome! Thanks so much for your feedback, Jacqui. 🙂
Hi Ela, just made these and absolutely loved them. I’m excited to see that chickpeas work perfectly in my sweets as well; that’s a game changer for sure! I was surprised in a good way, because I have been disappointed with vegan desserts so many times and these bars tasted like heaven.
My only change was that I did my bars with peanut butter instead of cashew butter (heaveeen).
Thank your blog!!! Its such an inspiration 🙂
Sounds amazing! Glad you liked the recipe, Daniela. 🙂
Welp I finally made these last night after a few months of eyeing the recipe and they aramazing! And were approved by my 4 year old this morning ?? thank you for such a great recipe!
Yay, that’s awesome! Thanks so much for your great feeback, Wilma. 🙂
Made these a liiiiiiittle different since I live in a place where it’s hard to get some of these ingredients! Substituted bananas for the chickpeas, didn’t have nut butter but I added some roasted walnuts for flavor (and crunch!), added a little maple syrup and nixed the lemon juice and sugar. I’ll make them again when I have some almond butter and chickpeas hopefully! But the coconut milk worked well with the bananas and it was still pretty tasty in my opinion! Thanks for the idea! 😉
Sounds interesting! Thanks for your feedback, Kelsey. 🙂
How long can these be stored for and where should they be stored?
Store them in the fridge for up to 5 days or in the freezer for up to 3 months.
Such a delicious breakfast idea! I wish I could eat them all?
Oat chocolate chip bars are simply the best, right. ?
Thank you! I substituted garbanzo for black bean and added vanilla protein powder. So yummy! Food is a gift and thank you for sharing your creations.
Glad you liked it, Sarah! 🙂
Dear Ela
Apologies – I haven’t tried this recipe yet but hope to have time in a couple of days. Does the sugar have to be a dry one or do you think date or maple syrup might work? (I think the usual sub ratio for dry to syrup is 1:0.75).
Many thanks
Zoe
Hi Zoe, it should work but I would use less plant-based milk then. 🙂
Just amazing!! Totally delicious. I recommend it! Ela why don’tu write a book? Ur recepies are amazing!
Thank you dear Daissy! I already started to create new recipes for a cookbook. It will take a lot of time though. 🙂
I love that your recipes have basic and natural ingredients . In just one day I did this one and the “Vegan Shepherd’s Pie” and both were a hit! I discovered you by instagram just 2 days ago and I am totally in love with your recipes. Thanks a lot for sharing 🙂
Aww, that’s awesome! So glad you like my recipes, Daissy. 🙂
Just made these for my kids’ lunch boxes. I used white beans instead of chickpeas. They came out really well and I love that they have the oats and beans in that my kids won’t notice! Thank you!
You glad you loved this recipe, Helen! Thanks for your feedback. 🙂
I have made this recipe with cocoa powder, chickpeas, peanut butter, and maple syrup, so more like brownies instead of these chocolate chip oatmeal bars. Still, they tasted AMAZING and I could not get my hands off them! I definitely will have to bake them again but with your rendition, so including the oats and chocolate chips this time around. Looks freaking fabulous!
That’s awesome! Thanks for your incredible feedback, Cassie. 🙂
I was thinking of how to incorporate cocoa powder to make it extra chocolatety. Did you just add it to the recipe or substitute?
These were out of this world. My husband has a big sweet tooth and he loved these! He kept talking about how delicious they were. We ate some warm right out of the oven and also cold the next day. Tasty either way (although I prefer the warm melty chocolate chips).
Yay, that’s awesome, Jeni! So happy your husband loved them too. 🙂
Delicious!!! My kids and picky husband loved them. Super fast and easy to make. Will be making again.
I am glad you all loved the recipe! Thanks for your great feedback, Mallory. 🙂
Ohhhhhhhh my these are good! I 100% will be making these again! might even try blueberries or something to make different flavours! These are my new snack bars i think. Thanks for sharing Ela!
Wonderful! Thanks for your fantastic feedback, Brittany. 🙂
I posted this to the wrong recipe ??♀️ This was meant for the sweet potato muffins
No worries, I am going to delete it. 🙂
Very very clever Ela, to use chickpeas here. And I love the story about the missing chips and your boyfriend, haha. Sounds like my husband! Dee xx
Thank you, Dee! So glad you like my blog post. 🙂 And hahaha, our poor men lol! 😀
Just made these, they’re absolutely gorgeous. Thank you very much for recipe ❤️
Wonderful! Thanks for your amazing feedback, Kate! 🙂
These are very good and got the stamp of approval from both my 3 and 4 year old this morning. I have been on the hunt for something I can give them first thing in the morning when they wake up before dawn and say “I’m hungry”, but I am too tired to serve them regular breakfast yet. The store bought granola bars and fruit snacks have been getting expensive, plus I hate starting their day out with processed junk. I have tried a few granola bar recipes, and they have not been fans. They said this was like eating cookies. A bit crumbly, though. I do not recommend letting toddlers eat them on the couch. Thanks!
Thanks for your feedback, Susan! I am very pleased you liked the recipe! 🙂
Made them for my girlfriend today, we were both craving something delicious. Although mine didn’t look as tasty (they turned out dark and not so appetizing), they’re truly tasty! We sneaked a bite or two even before they cooled down. Thank you!
Wonderful! I am so happy you both loved the recipe, Nicky! It would be nice if you could also leave a rating for the recipe! ?
Made these this morning. Quick and simple recepie and they were delicious ❤
Thank you for the great feedback, Maria. Would be awesome if you could also leave a rating for the recipe! ?
Made these for my family , my 15 year old son loved them! He didn’t even know they were made with chick peas! I will be making these again and again! It will be a perfect treat for road trips!
Yay, I am pleased that your 15 year old son loved them as well! Thanks for your amazing feedback, Andrea! ?
Amazing! Will definitely be making again and again. I think this is a grata base recipe too, could easily adapt with nuts and the different nut butters etc. I used peanut butter and it tasted great!
I’m sure these would freeze well too!
Suggesting to all my friends 🙂
(Can’t taste chickpeas at all)
Wonderful! Thanks a lot for your feedback, Taylor! I am glad the bars also turn out delicious with peanut butter! ?
Hello! These look great!! Question-can you sub chick pea flour instead of blending the beans?
Thanks
Hi Jenn, that’s not possible! Chickpea flour would make the dessert dry and not tasty. You should use cooked chickpeas or white beans. 🙂
Thrush = They’ll. Damn swyping!
These will have to wait. It’s been months and I’m still devouring your granola cups for breakfast, lunch and dessert. I’m not tired of them yet. But I’ll try these soon.thrush have to be epic to replace those yummy “breakfast” cups. Please, never stop cooking. You’ve opened up a brand new way of eating for me.
Haha, no worries, Molly! I am so happy you love the granola cups. Enjoy! 🙂
Looks so delicious, I will definitely try these! Maybe I will replace the chocolate chips with raisins, for an “oatmeal-raisin” kinda cookie 🙂
Yes, good idea! Please report back once you tried them. 🙂
Can I use cracked and toasted oats in place of the instant oats? If so, what would be the substitution ratio? Thanks.
It could work but I never tried it. I believe you would need to use a little bit more because toasted oats won’t absorb as much liquid as instant oats would. Feel free to experiment and report back. 🙂
I love the addition of both chickpeas and oats – so healthy that you can basically eat as many as you want, right? Hehe. I am also a fan of the chocolate chip ratio! These bars look so good and I can’t wait to try them!
Hehe, right! I hope you will give them a try, Nisha. 🙂
Gostaria de saber inglês para fazer triste aqui??
You could use Google Translator. 🙂
Are chick peas boiled or raw?
Hi Helen! The recipe says: “One 15 oz can of chickpeas” which means they are cooked, of course! 🙂
I made these today and they are to die for, can not even detect the secret Ingredient. I used oat milk, coconut sugar and left out chocolate chips. These are another winner for me , for pre/post run fuel. I also love your zucchini brownies that are my go to run fuel.
Thanks for another wonderful recipe!!!
Aww, that’s awesome! Thanks so much for your great feedback, Lana! 🙂