These oatmeal chocolate chip bars are gooey, chewy and loaded with chocolate! They are a quick and easy dessert and take less than 30 minutes total. These chocolate chip oatmeal bars are a mix between blonde brownies and oatmeal cookies!

Oatmeal chocolate chip bars

Why You’ll Love This Recipe

  • These oatmeal chocolate chip bars take only 25 minutes total.
  • They have the best gooey texture.
  • These bars are buttery, chocolaty and perfectly sweet.
  • They are like a mix between an oatmeal chocolate chip cookie and blonde brownies.
  • They are made in one mixing bowl and one pan.
  • This recipe is gluten free and nut free.
  • Check out these Almond Flour Blondies and Vegan Oatmeal Chocolate Chip Cookies for more great recipes!

Ingredients & Substitutions

These are the main ingredients and substitutions for oatmeal chocolate chip bars. Scroll down to the recipe card for full ingredients list and instructions.

Butter adds the best buttery flavor! When combined with the sugars, it takes on a buttery caramelized flavor. Yum! Use either salted or unsalted butter. If using salted, omit the pinch of sea salt. I have not tried a dairy free alternative for this recipe.

Both brown sugar and granulated sugar add the sweetness. Tightly pack brown sugar.

The egg helps bind everything together. I have not tried a Vegan egg replacement, so I cannot recommend one.

A little vanilla extract adds a classic cookie flavor.

Baking powder and baking soda provide lift and rise to these chocolate chip oatmeal bars.

Both gluten free 1 to 1 flour and all purpose flour work.

Use rolled oats for best results. They are softer than quick oats. In addition, rolled oats provide a nice chewy texture. Use gluten free for gluten free oatmeal bars.

A pinch of sea salt goes a long way!

Lastly, dark chocolate chips add a great intense chocolate flavor. Any type of chocolate chips can be used.

Oatmeal, butter and other ingredients in small bowls

Rolled Oats Versus Quick Oats

What is the difference between rolled oats and quick oats?

For starters, quick oats are pressed down to be much thinner than rolled oats. In addition, quick oats are typically cut into smaller pieces. They are also steamed longer.

As a result, rolled oats add a much more chewy and soft texture to baked goods. Quick oats can be substituted, but will not yield an extra chewy texture.

Taste & Texture

These oatmeal chocolate chip bars taste like oatmeal blonde brownies! They are the perfect mix between blonde brownies and oatmeal cookies. They are buttery, sweet and chocolaty.

The texture is chewy and gooey! The edges are golden crispy and chewy, while the middle is gooey and soft.

How to Make

Step 1

First, preheat oven to 350 degrees Fahrenheit. Line a 9 inch by 9 inch pan with parchment paper.

Step 2

In a stand mixer, beat butter, brown sugar and granulated sugar until combined and no clumps of butter remain.

Step 3

Then, add in egg and vanilla extract. Beat until combined.

Step 4

Next, add in all remaining ingredients except chocolate chips. Stir to combine. Dough is thick.

Step 5

Fold in dark chocolate chips.

Step 6

Spread dough into lined pan.

Raw oatmeal bars in pan

Step 7

Bake for 15 to 17 minutes or until bars look just barely set in the middle.

Baked oatmeal chocolate chip cookie bars in pan

Step 8

Finally, remove from oven. Allow the bars to cool for at least 30 minutes before slicing and serving.

Expert Tips & Tricks

Beat butter and sugars until completed combined and no clumps of butter remain.

Use old fashioned rolled oats for the best chewy texture.

Line pan with parchment paper that overhands along the edges. This allows the bars to come out of the pan easily.

Do not over bake! Bake only until middle of bars is barely set. These bars are meant to be gooey.

Sliced oatmeal chocolate chip bars

Variations & Add Ins

These healthy oatmeal chocolate chip cookie bars are delicious, but consider these add ins.

White chocolate chips

Dash of cinnamon

Mini chocolate chips

Chocolate chunks

Chopped walnuts

Chopped pecans

Peanut butter chips

Dried cranberries

How to Serve & Store

Serve oatmeal chocolate chip bars once cool enough to slice into. I usually wait about 30 minutes after baking. These bars are great with milk, ice cream, caramel sauce, and whipped cream!

I have been known to eat them for both breakfast and dessert.

Store leftovers in an airtight container for up to 3 days.

These bars freeze well.

Frequently Asked Questions

Can I use quick oats?

Sure, but the texture will be slightly different.

Can I use all purpose flour?

Yes! For gluten free, use gluten free 1 to 1 flour. Otherwise, all purpose flour works well.

Can I freeze them?

Yes. These oatmeal bars are great frozen.

Cut chocolate chip oatmeal bars

You May Also Like

If you make this oatmeal chocolate chip bar recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Oatmeal chocolate chip bars

Get the Recipe: Oatmeal Chocolate Chip Bars

These oatmeal chocolate chip bars are gooey, chewy and delicious! Imagine a blonde brownie meets an oatmeal chocolate chip cookie. They are super easy, quick, and irresistible!
5 from 8 votes

Ingredients

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit. Line a 9 inch by 9 inch pan with parchment paper.
  • In a stand mixer, beat butter, brown sugar and granulated sugar until combined and no clumps of butter remain.
  • Then, add in egg and vanilla. Beat until combined.
  • Next, add in all remaining ingredients except chocolate chips. Stir to combine. Dough will be thick.
  • Fold in dark chocolate chips.
  • Spread dough into lined pan.
  • Bake for 15 to 17 minutes or until bars look just barely set in the middle.
  • Finally, remove from oven. Allow the bars to cool for at least 30 minutes before slicing and serving. They are gooey!

Notes

  • Make sure to beat butter and sugars until completely combined.  There should be no clumps of butter.
  • Both gluten free 1 to 1 flour and all purpose flour can be used.
  • I highly recommend old fashioned rolled oats over quick oats.  Rolled oats provide a much better soft and chewy texture.
  • Any type of chocolate chips may be used.
  • Bake only until the middle looks just barely set.  These are meant to be gooey.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • They are delicious frozen!  Freeze for up to 2 months.
Calories: 195kcal, Carbohydrates: 27g, Protein: 1g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 103mg, Potassium: 42mg, Fiber: 1g, Sugar: 11g, Vitamin A: 185IU, Calcium: 22mg, Iron: 1mg

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