Oatmeal Chocolate Chip Cookie Bars taste every bit as decadent as a traditional oatmeal chocolate chip bars, but made a bit healthier! Made with Greek yogurt, coconut oil, dark chocolate, whole wheat, and are naturally sweetened, these healthy oatmeal bars are actually good for you!
If you are looking for more healthy treats, you will love Homemade Larabars, Homemade Granola Bars, and Banana Cookies.
I am a self-confessed chocoholic.
I crave chocolate after breakfast, lunch, dinner, and a few times in between. Do I indulge at each of those times–well, there are days!! Ha!
To me, chocolate is a pleasure that makes life so much more enjoyable. Like my Homemade Chocolate Peanut Butter Cups or my Chocolate Bundt Cake. Heck, I even enjoy chocolate for breakfast with my Peanut Butter Chocolate Mocha and Hot Cocoa Oatmeal.
And because I NEED it daily, and sometimes more than one day, I have found ways to make it a “healthier” indulgence.
And today is your lucky day because I am sharing with you healthy oatmeal cookie bars that feature chocolate!
Healthy Swaps for Oatmeal Cookie Bars
In an effort to make oatmeal bars with a bit more wholesome ingredients, I made a few healthy swaps for some of the traditional ingredients. But don’t worry–all the delicious taste remains!
- Half the oil has been replaced with nonfat Greek yogurt.
- The remaining oil is coconut oil, which lends a great subtle flavor to these bars.
- The white flour has been replaced with a combination of oats and whole wheat flour.
- The bars are naturally sweetened with maple syrup verses granulated sugar.
- Dark chocolate instead of milk chocolate for an added dose of antioxidants!
The verdict on these Oatmeal Bars?
My husband, who likes his junk NOT to be messed with, declared these oatmeal chocolate chip cookie bars so lip smackin good, he has asked for them on repeat. And my kids–well, they are having a hard time sharing with their dad!
How to Make Oatmeal Cookie Bars
These healthy oatmeal bars could not be easier to make. No mixer is needed, just a spatula, a couple mixing bowls and a pan to bake. They come together in minutes and make a delightful snack or healthy dessert.
The first step is to mix together the oats, flour, baking soda, salt, and chocolate chips. By adding the chocolate chips now, they are coated with a bit of flour which helps keep them suspended in the bar, instead of sinking to the bottom of the bars.
In a separate mixing bowl, or large measuring cup, mix together the melted coconut oil, egg, maple syrup, vanilla and yogurt. Fold the wet ingredients into the oat mixture and mix until just evenly combined.
Line a 8×8 baking dish with parchment paper or grease well. Dollop the oatmeal cookie bar mixture into the prepared pan and using damp hands or a piece of parchment paper, evenly press the batter down to spread out in the pan. The batter will be thick–that is OKAY!
Bake the bars until just set and then let cool on cooling rack for 10 minutes. Remove parchment paper from pan and cool another 10 minutes, before slicing into bars and enjoying!
Tips for Chocolate Chip Oatmeal Bars
- To make these bars gluten free, use gluten free 1:1 flour blend in place of whole wheat flour and certified gluten free oats. I have done this many times with success.
- Feel free to use dark chocolate chunks in place of chocolate chips–I even sometimes chop up leftover chocolate bars.
- Omit the chocolate chips and use raisins if desired for delicious Raisin Oatmeal Bars.
- If you don’t care for coconut oil, feel free to use melted butter instead.
- If you don’t have parchment paper, no worries–just use a bit of melted coconut oil to grease your baking dish. That will help these chocolate chip oatmeal bars not stick to the pan.
- Store chocolate chip oatmeal bars in a covered container at room temperature for 5 days. You can also freeze cooked bars for up to 3 months.
- Regular or quick cook oats can be used in these oatmeal chocolate chip cookie bars.
- Feel free to use honey in place of maple syrup.
Healthier Chocolate Treats
- Healthy Chocolate Zucchini Muffins
- Peanut Butter Chocolate Chip Banana Muffins
- Chocolate Peanut Butter Rice Krispie Treats
- Chocolate Chip Peanut Butter Banana Bars
Oatmeal Chocolate Chip Cookie Bars
Ingredients
- 1 1/2 cup oats
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking soda
- pinch of sea salt
- 1/3 cup Greek yogurt
- 1/3 cup coconut oil melted
- 1/3 cup maple syrup
- 1 egg
- 2 teaspoons vanila
- 2/3 cup dark chocolate chips
Instructions
- Preheat oven to 350. Line a 8x8 pan with parchment paper or foil.
- In a large mixing bowl, mix all dry ingredients together. Add oil, yogurt, egg,honey, and vanilla. Mix until just combined. Stir in chocolate chips.
- Pour batter into prepared pan and bake for 20 minutes.
- Allow to cool in pan for 10-15 minutes, before slicing and serving.
Equipment Needed
Notes
- To make these bars gluten free, use gluten free 1:1 flour blend in place of whole wheat flour and certified gluten free oats. I have done this many times with success.Â
- If you don't have parchment paper, use a bit of melted coconut oil to grease your baking dish.Â
- Store chocolate chip oatmeal bars in a covered container at room temperature for 5 days. You can also freeze cooked bars for up to 3 months.
- Regular or quick cook oats can be used in these oatmeal chocolate chip cookie bars.
- Feel free to use honey in place of maple syrup.
Nutrition
This recipe was originally published in May 2017, but has been since updated in January 2020 with a few tips. The recipe remains the same.
Good morning Kristen from another Kristen! Have you ever made these using almond flour? Curious if that will work. Thank you!
Hi Kristen 🙂 I have not tried these with almond flour. I have made them with a gluten free flour blend and that works great. Almond flour would require some changes in measurements and liquid ingredients.
Delicious and so easy! I was looking for an alternative to chocolate chip oaty bars my son loves (but are expensive and have so much sugar!) I threw this together last minute before school pick up. I had all the ingredients on hand, and tossed in a handful of chia seeds just ‘coz. I cooked them in my airfryer (175 degrees celcius, 15 minutes one side, then flipped for an extra 5 minutes). They were perfect, my boys gobbled them up (and didn’t even complain about the chia seeds!) Will definitely be making these again. Thanks!
I am so glad you found this recipe Stephanie and that your boys gobbled them up! I am glad to hear you will be enjoying again 🙂
These were quick and easy to prepare. I subbed half the chocolate chips with dried cranberries and sprinkled in a few pumpkin seeds. I just wish that you didn’t taste the whole wheat quite so much. Maybe next time I’ll try to sub some oat flour.
Hi Kelsey!! I am sorry the taste was a bit too much for you for the wheat flour. I would suggest using half whole wheat flour/ all purpose flour instead of using oat flour. Oat flour would change the consistency of these bars…they may need more or less liquid.
Disappointed to see that the recipe is calculated for 16 cookies at 152 cal each, but as shown in your photos, the bars are cut into just 9 cookies, which brings the calorie count up to 270 cal apiece. Not exactly a low calorie treat, and when cut to the recipe size, they’re very tiny.
I am sorry if the way I cut the bars mislead you. It was for photo quality, even though we always eat a smaller square. It was in no way done to be misleading. Again, I apologize for that.
These look amazing! Any suggestions for making them dairy free? I have dairy free chocolate chips on hand, but I’m not sure what to do with the Greek yogurt. Coconut yogurt seems too thin for a substitute.
Hi Melanie I would use either mashed banana or peanut butter as as substitute. You can use coconut yogurt as well, but start with only 1/4 cup. If batter appears still too thick, use the full 1/3 cup. Enjoy!