Preheat oven to 350. Line a 8x8 pan with parchment paper or foil or grease well with coconut spray or oil.
In a large mixing bowl, mix together the flour, oats, baking soda, and salt together. Add in the chocolate chips and toss to coat.
In a separate mixing bowl, mix together the oil, yogurt, egg, maple syrup, and vanilla until well combined. Add into the dry ingredients and mix until just combined. The batter will be thick.
Dollop the batter into the prepared pan, and carefully spread out the batter evenly in the pan. Bake for 20-22 minutes or until set and slightly golden.
Remove the bars from the oven and place them on a cooling rack for 10-15 minutes. Remove the bars from the pan using the parchment paper and cool completely. Cut into bars and enjoy.
Storage: Store chocolate chip oatmeal bars in a covered container at room temperature for 2 days or in the refrigerator for up to 5 days. You can also freeze cooked bars for up to 3 months.Gluten-free Oatmeal Bars: use a 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. Oats: Regular or quick cook oats can be used in these oatmeal chocolate chip cookie bars.Maple Syrup: Feel free to use honey in place of maple syrup if desired. Coconut Oil: Feel free to use melted butter or canola oil instead of coconut oil if desired. Dairy-Free Oatmeal Bars: Use dairy-free chocolate chips and non-dairy yogurt. Egg-Free Oatmeal Bars: Mix together 1 tablespoon ground flaxseed with 3 tablespoons of water and let sit for 5 minutes. Use in place of the egg. The bars will be a bit denser, but still delicious. Feel free to add chopped nuts, raisins, or dried cranberries in place or in addition to the chocolate chips. Don't exceed more than 1 cup of mix-ins in total.