These vegan oatmeal chocolate chip bars make a terrific on-the-go healthy breakfast or snack! And it's kid friendly too.
There's nothing I love more than an easy grab-and-go breakfast on busy mornings. And these homemade oatmeal bars definitely fit the bill.
I was lucky enough to test out this recipe from Dreena Burton's cookbook, Plant Powered Families, and I'm sure glad I did. (If you do grab a copy of the cookbook, these are titled "Pumpkin Seed and Oatmeal Chocolate Chip Breakfast Bars.")
And you can find more of Dreena's recipes here!
These breakfast bars were a big hit with my whole family, including my seven year old. And that is seriously saying something.
Tip: You can swap the pumpkin seeds and even the chocolate chips for other add-ins such as sunflower seeds, hemp seeds, unsweetened coconut, and dried fruit.
More Vegan Recipes
If you love these vegan oatmeal chocolate chip bars, be sure to check out these other tasty ideas:
Recipe from from Plant-Powered Families: Over 100 Kid-Tested, Whole-Foods Vegan Recipes by Dreena Burton, BenBella Books © 2015, reprinted by permission. Photos by Nicole Axeworthy.
Vegan Oatmeal Chocolate Chip Bars
- 1 ½ cups rolled oats
- 1 ¼ cups oat flour
- 3 tablespoons pumpkin seeds (pepitas)
- 3 tablespoons vegan chocolate chips can also substitute raisins or dried cranberries
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ⅛ tsp ground nutmeg or freshly grated
- ¼ cup plain unsweetened nondairy milk plus 2 tablespoons
- ⅓ cup brown rice syrup
- 2 tablespoons maple syrup
- Preheat oven to 350°F. Line an 8" × 8" baking dish with parchment paper.
- In a large bowl, combine the rolled oats, oat flour, pumpkin seeds, chocolate chips, cinnamon, sea salt, and nutmeg.
- In a smaller bowl, combine the milk, brown rice syrup, and maple syrup.
- Add the wet ingredients to the dry mixture, stirring until well combined.
- Transfer the mixture to the prepared pan, and press it down until evenly distributed.
- Using a sharp knife, cut to mark out the bars before you bake them to make it easier to fully cut and remove the bars once baked. (I usually mark out 16 bars, but you can make whatever size you like.)
- Bake for 20 minutes, then remove from oven and let bars cool in pan. Once cool, use a sharp knife to fully cut the bars, then remove with a spatula.