Baked Peanut Butter Chocolate Chip Bars

A simple recipe for deliciously textured oatmeal breakfast bars bursting with peanut butter and chocolate flavor. Vegan, Gluten Free, Dairy Free.

Serves: 16 bars

Ingredients

• ¾ cup  rolled oats
• ¼ cup  oat flour (oats ground in blender or food processor work great)
• ⅓ cup unsweetened coconut flakes
• ½ teaspoon ground cinnamon
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 2 eggs
• 2 tablespoons melted butter or coconut oil
• 1/2 cup natural, unsalted peanut butter
• ¼ cup coconut sugar or honey
• ½ teaspoon pure vanilla extract

Add-in Ingredients

• 1/2 cup mini chocolate chips
• dried fruit such as cranberries, cherries or blueberries

Directions:

1. Preheat oven to 350°F.
2. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
3. In a food processor or large bowl, pulse or whish together eggs, butter or coconut oil, peanut butter, coconut sugar and vanilla.
4. Add in the oats, flour, coconut, cinnamon, baking powder, baking soda and salt.
5. Pulse or beat just until moist.  (Note: Add 1 Tbls. at a time of unsweetened almond milk as needed if it looks too dry since all peanut butter can create a wet or dry texture)
6. Fold in chocolate chips or mix-ins.
7. Pour dough into the prepared baking pan. Using a rubber spatula, spread into an even and tightly packed layer.
8. Bake for 20-30 minutes. Mine took 25 minutes. You’ll know it’s done when the top is a rich golden brown.
9. Place on a cooling rack for 1 hour, or until completely cool. Lift breakfast bars out of the baking pan. Slice into 16 bars.
10. Enjoy!