Raspberry Chocolate Chip Oatmeal Bars

Earlier this year, I went on a hiking trip with one of my good friends. I’m not normally much of a breakfast person, but she brought along these amazing oatmeal bars as fuel for our days exploring the woods — and I was hooked! Days after the trip, all I could think about was these delicious oatmeal bars.

A great alternative to store-bought granola bars (especially if you’re trying to eat a more “clean” diet), these bars are also delicious when served warm like traditional baked oatmeal. When stored in an airtight container, they should stay fresh in your fridge for up to a week, so they would be an excellent make-ahead breakfast if you want to cut down on your prep time.

The recipe for these bars is based on Banana Berry Baked Oatmeal at Fit Foodie Finds. An already nut-free recipe, it can easily be adapted for dairy-free diets. If you’re looking for a healthy drink to round out your breakfast, Audrey at Audreythena: Food Goddess has a lovely berry smoothie recipe that would go great with these bars.

Start by preheating your oven to 350 degrees F. Grease an 8″ by 8″ (or 7″ by 10″) dish and set aside.

Place banana in a large bowl and mash with a fork, until it is the texture of baby food. I like to use the ripest banana I can find for this — it will both be sweeter, and it will be easier to mash. You also can use bananas that have been frozen and thawed, as you would for banana bread.

Stir in vanilla extract, melted butter, and maple syrup, mixing until completely combined. Next add oats, flour and baking powder. Mix thoroughly.

Pour in milk and crack both eggs over the mixture, stirring again until all are combined.

Pour in your raspberries and chocolate chips. While these are my two favorite mix-ins, a wonderful alternative is to use dried fruit, like apricots, raisins, or cranberries. The dried fruit works especially well if you plan to eat these bars more as granola bars, and not as baked oatmeal.

Whatever you decide to stir in, mix until your add-ins are evenly distributed throughout the batter.

Pour your batter into the greased baking dish, and bake for 30 minutes at 350 degrees F.

Allow bars to cool completely before slicing and serving. They can be stored in an airtight container in your refrigerator for up to a week.

Raspberry Chocolate Chip Oatmeal Bars

These bars are the perfect balanced breakfast or on-the-go snack. Adapted from Berry Breakfast Oatmeal at FitFoodieFinds.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine American

Servings 8 servings

Equipment

• 8" by 8" (or 7" by 10") baking dish

Ingredients

  

• 1 banana large
• 1 teaspoon vanilla extract
• 2 tablespoons butter melted
• ¼ cup maple syrup
• 2 cups rolled oats
• ½ cup all-purpose flour
• 1 teaspoon baking powder
• 2 large eggs
• ½ cup milk can substitute non-dairy milks with same result
• 1 cup raspberries or dried fruit of your choice
• ½ cup milk chocolate chips

Instructions

 

• Preheat oven to 350 degrees F. Grease 8×8 or 7×10 inch baking dish and set aside.
• Place banana in a large bowl and mash with a fork until it is the texture of a puree. Mix in vanilla extract, melted butter, and maple syrup, stirring until homogenous.
• Next add oats, flour, and baking powder, mixing thoroughly.
• Pour in milk and crack both eggs over the mixture, stirring again until all are combined.
• Pour in raspberries and chocolate chips. Mix until they are evenly distributed throughout the batter.
• Pour into your greased dish and bake for 30 minutes.
• Allow to cool before slicing and serving.

Notes

Bars can be stored in the refrigerator for up to 5 days if sealed in an airtight container. They are best served warm.

 

To make this recipe dairy-free, substitute butter with avocado oil or melted coconut oil, substitute milk with oat, almond, or soy milk, and substitute the chocolate chips for any non-dairy mix in of your choice (I like dried fruit).

Keyword breakfast, fruit, oatmeal