Make a batch of oatmeal chocolate chip breakfast bars for AM meal prep! These oatmeal breakfast bars are vegan, gluten-free and so easy to make.
This post was sponsored by Lily’s Sweets. I only work with brands whose products and missions I truly believe in. Thanks for supporting my blog! (Originally published August 9, 2016)
Oatmeal Chocolate Chip Breakfast Bars
I’m truly a creature of habit when it comes to breakfast. I see so many delicious breakfast recipes popping up on my Instagram and Pinterest, and being the hardcore breakfast lover that I am, I want to make it all. However, most of the time, you can find me with either oatmeal, a smoothie bowl or avocado toast in the mornings.
Maybe it’s just because when I wake up, the crazy hunger monster in me awakes as well and there’s no way I can wait for cinnamon rolls to bake or blueberry pancakes or even baked oatmeal. BUT, in an effort to use up the many, many ingredients in my pantry and to switch things up a bit, I’m going to start making more fun breakfasts.
So, Oatmeal Chocolate Chip Breakfast Bars? Sounds pretty fun.
Plus, they don’t have to be a time-consuming breakfast option! Make one batch of these vegan breakfast bars and you’ve got a quick grab-and-go breakfast all week long!
If you need a delicious little break from your normal breakfast routine, you’re at the right place. These oatmeal breakfast bars are fluffy, cake-y, just sweet enough and studded with chocolate chips (basically a formula for a perfect start to your day). I also love these as an afternoon snack drizzled in peanut butter!
Ingredients for These Vegan Oatmeal Breakfast Bars
Don’t freak out when you see that I snuck a whole CUP of zucchini in here. I really mean it when I say that I “snuck” it in. Besides seeing those little green flecks, you won’t even know there’s zucchini in here. If we’re being honest, I feel awesome seeing those little green flecks, taking a huge bite of one of these bars and saying, “Wow, these taste like dessert. But there’s vegetables in here. And no added sugar.” Bot only is the zucchini totally undetectable flavor-wise, but it actually adds a ton of moisture to these vegan breakfast bars. Double win.
In addition to the zucchini, here’s everything you’ll need to make these vegan oatmeal breakfast bars:
- Oil. Go for a neutral oil such as canola or avocado oil.
- Oats. We’re using old-fashioned rolled oats whole and grinding them up into an oat flour.
- Coconut flour. This will complement the oat flour and whole oats to keep things gluten-free.
- Baking powder and baking soda. We’ll want both of these leavening agents to help create a fluffy texture.
- Cinnamon. Just a touch will help warm up the flavor of these oatmeal breakfast bars.
- Salt. Never forget to salt your baked goods!
- Bananas. We’re using 2 very ripe bananas in this recipe.
- Zucchini. You’ll want 1 cup of grated zucchini.
- Non-dairy milk. Any variety works, but I would recommend an unsweetened milk.
- Applesauce. This will help add moisture and sweetness without additional oil and processed sugar.
- Vanilla extract. Who doesn’t love a little bit of vanilla?
- Lily’s Dark Chocolate Premium Baking Chips. I love these chocolate chips because they’re super rich and they add sweetness without any sugar!
Simple Baking Substitutions
These vegan breakfast bars feature a few of my favorite simple baking swaps. If you keep these tricks in mind, you’ll be able to use these swaps in other recipes you love!
To start, I kept these completely added-sugar free with three simple swaps: bananas, applesauce and Lily’s Sweets Dark Chocolate Premium Baking Chips! The bananas and applesauce help sweeten these oatmeal breakfast bars without us needed to include a refined sugar source, plus they add fiber! Then we’re using Lily’s because all of their chocolates are stevia-sweetened and contain 20-25% less calories than their traditional counterparts. Which obviously means more chocolate for us to enjoy!
If you’re not familiar with stevia, it’s a plant-based, zero-calorie sweetener made from the leaves of the Stevia rebaudiana plant. I’ve been using 100% liquid stevia extract in tea and such for a couple years, so I’ve gotten used to the sometimes bitter taste. Probably the best part about Lily’s chocolates is that they’re not at all bitter!
I can’t say enough good things about Lily’s chocolates, but by far the best part of the company is the heart behind it all. Lily’s was actually named after a childhood cancer survivor, and that mission has stuck with the company since then. They are proud supporters of non-profit organizations dealing with children with cancer and their families. Plus, their chocolate is certified Fair Trade, non-GMO and gluten-free.When you can enjoy some chocolate and support an awesome cause, THAT’S what you can feel good about.
Another easy swap we’re making here to boost the fiber content and keep things gluten-free is swapping in oat flour instead of all purpose flour! Make sure to use certified gluten-free oats, as some brands may not be safe from cross-contamination. In addition to oat flour being gluten-free, it packs in plenty of protein and fiber to help make these oatmeal breakfast bars super satiating.
How to Make Oatmeal Chocolate Chip Breakfast Bars
To be honest, I had a hard time categorizing this recipe. Is it a blondie? A breakfast bar? Cake??? Wholesome i breakfast cake?????? I like the sound of that.
I recommend making these vegan breakfast bars on a Sunday evening. When you pull them out of the oven, you can treat yourself to one as an end-of-the-weekend dessert. Then wrap them up and keep them on hand for meal prepped breakfasts all week!h
Here’s how to make a batch of these oatmeal chocolate chip breakfast bars:
- Preheat your oven to 350F and prepare a 9×9 baking pan with cooking spray or oil
- Mix your dry ingredients, including the oat flour, oats, coconut flour, baking powder, baking soda, cinnamon and salt.
- Combine the wet ingredients in a separate bowl, including your mashed bananas, zucchini, milk, applesauce, and vanilla.
- Slowly pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chocolate chips, then pour the mixture into your baking pan.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the breakfast bars cool in the pan for at least 10 minutes before slicing them into 12 bars.
- Make the chocolate drizzle by adding a couple tablespoons of chocolate chips to a small bowl and microwaving for 30 second intervals until the chocolate is fully melted. Then drizzle it all over the bars.
More Vegan Meal Prep Breakfast Recipes
Having breakfast already made and waiting for you is one of the best ways to set yourself up for a great day! If you have a hard time making time for breakfast in the morning, try out some of these meal prep breakfast recipes so you can have options ready to go all week long!
- Sweet Cherry Chocolate Chia Pudding
- Peanut Butter Banana Chocolate Chunk Baked Oatmeal
- Banana Chia Almond Butter Muffins
- Vegan Breakfast Burrito
- Stuffed Sweet Potato Breakfast Recipes: 5 Ways
Oatmeal Chocolate Chip Breakfast Bars
Make a batch of oatmeal chocolate chip breakfast bars for AM meal prep! These oatmeal breakfast bars are vegan, gluten-free and so easy to make.
Ingredients
- Cooking spray or oil
- 1 cup oat flour*
- 1/4 cup old-fashioned rolled oats
- 1/4 cup + 2 tablespoons coconut flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 ripe bananas, mashed
- 1 cup zucchini, grated
- 1/2 cup non-dairy milk
- 1/4 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1/2 cup Lily’s Dark Chocolate Premium Baking Chips, plus more for drizzling
Instructions
- Preheat oven to 350F. Lightly grease a 9×9 baking pan with cooking spray or oil.
- In a large bowl, add oat flour, oats, coconut flour, baking powder, baking soda, cinnamon and salt. Stir to combine.
- In a medium bowl, add mashed bananas, zucchini, milk, applesauce, and vanilla. Stir to combine.
- Slowly pour wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chocolate chips. Pour batter into the baking pan.
- Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for at least 10 minutes before slicing into 12 bars.
- For the chocolate drizzle, add a couple tablespoons of chocolate chips in a small bowl. Microwave for 30 seconds, stir, and repeat until the chocolate is fully melted. Drizzle over the bars.
- Store in an airtight container in the refrigerator for up to 5 days.
Notes
*To make your own oat flour, simply blend old-fashioned rolled oats in a blender or food processor until a fine flour forms.
Thanks to Lily’s Sweets for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for supporting this blog that I love oh-so-much so I can bring you delicious recipes!
