These chocolate chips oat bars are chewy, buttery and chocolatey with a delicious flavour that will make stopping at one extremely hard. They're super quick and easy to make which makes them ideal for times when you want to whip up a quick sweet treat.
I do love oat bars and I'm sure we can all agree that nothing beats homemade. This recipe is easy to follow and fool proof so it would be difficult not to have the perfect oat bars when you make this recipe. These oat bars have the perfect flavour and texture which includes the perfect balance of all the ingredients.
Make these chewy oat bars to enjoy when having breakfast on the go or for an afternoon pick me up but just ensure you pair them with a nice cup of tea or coffee. Another thing I love about these chocolate oat bars is that they’re a great way to use up any oats you have sitting around in the cupboard.
Ingredients for Chocolate Chip Oat Bars
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Butter – use unsalted butter to control the salt content.
- Golden syrup – you can use honey as a substitute if you don’t have golden syrup.
- Vanilla extract – use good quality vanilla.
- Sugar – I use caster sugar.
- Oats – use regular rolled oats.
- Salt – I use sea salt for better flavour.
- Chocolate – I use milk chocolate chips for this recipe. Dark chocolate chips work too.
How to Make Chocolate Chip Oat Bars
1. Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line an 8 x 8 inch (20 x 20 cm) baking tin with parchment paper.
2. To a small bowl, add the butter and golden syrup, then place in the microwave and melt at 30 second increments until the butter has fully melted. Once the butter has melted, mix in the vanilla extract and set aside.
3. To a larger bowl, add the sugar, oats and salt then mix them together. Now pour the butter mixture into the bowl with the dry ingredients and combine. Mix well ensuring all the oats are fully coated with the butter. Add in the chocolate chips and combine well.
4. Pour the mixture into the baking tin and press down using the back of a spoon or a pallet knife to ensure that the mixture is tightly packed in the tin. Bake in the oven for 25 minutes or until golden brown. Once baked place the tin on a cooling rack to completely cool then cut into 16 bars.
Recipe Tips
- You can use milk or dark chocolate chips for this recipe.
- If you can, try and avoid jumbo oats as they are larger and may not stick together as well. I recommend Quaker rolled oats.
- Oats do not naturally contain gluten but sometimes they come into contact with wheat when they are being processed so ensure you check the label to ensure they are totally gluten free if you follow a gluten free diet.
Nutrition
Nutrition based on 1 serving - Calories: 172kcal | Fat: 9.3g | Saturates: 5.2g | Carbs: 19.6g | Sugar: 12.2g | Fibre: 1.1g | Protein: 1.9g | Salt: 0.19g.
Storage
You can store these chewy oat bars at room temperature in an airtight container for up to 6 days.
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Chocolate Chip Oat Bars
Ingredients
- 120g unsalted butter
- 60ml golden syrup
- 1 teaspoon vanilla extract
- 70g caster sugar
- 200g rolled oats
- ½ teaspoon sea salt flakes
- 100g milk chocolate chips
Instructions
- Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line an 8 x 8 inch (20 x 20 cm) baking tin with parchment paper.
- To a small bowl, add the butter and golden syrup, then place in the microwave and melt at 30 second increments until the butter has fully melted. Once the butter has melted, mix in the vanilla extract and set aside.
- To a larger bowl, add the sugar, oats and salt then mix them together. Now pour the butter mixture into the bowl with the dry ingredients and combine. Mix well ensuring all the oats are fully coated with the butter. Add in the chocolate chips and combine well.
- Pour the mixture into the baking tin and press down using the back of a spoon or a pallet knife to ensure that the mixture is tightly packed in the tin. Bake in the oven for 25 minutes or until golden brown. Once baked place the tin on a cooling rack to completely cool then cut into 16 bars.
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