Oatmeal Peanut Butter Chocolate Chip Bars
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This is my idea of oatmeal. Smothered with chocolate chips and a hearty dose of peanut butter stirred in.
It’s like eating oatmeal in portable form, except better.
Because the oatmeal my mom used to make for me didn’t include chocolate chips or peanut butter.
Even though there are extra goodies that you may not normally use with your morning oatmeal, the bars still taste more like breakfast than dessert.
If you’re looking for desserts with oats, chocolate, and peanut butter, check out the Related Recipes below.
The bars are soft, chewy, and filling. They’re definitely on the denser side and if you’re looking for a hearty, comfort food breakfast, you’ve found it.
I added raisins because I love them with oatmeal but if you’re not a fan, simply omit or try dried cranberries instead.
I think the bars taste best when warm and I nuke the leftovers for a few seconds before enjoying.
But my daughter likes them at any temp and happily goes to town on them in the car on the way to school in the morning or as an after-school snack.
- 2 3/4 cups milk (soy, almond, cow, etc.)
- 1 1/2 cups old-fashioned whole-rolled oats (not quick-cook or instant)
- 1 large egg
- 3/4 cup light brown sugar, packed
- heaping 1/4 cup creamy peanut butter
- 1 teaspoon cinnamon
- 3/4 cup raisins (omit if you don’t like them)
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- Preheat oven to 350F and line an 8×8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- To a large saucepan, add the milk, oats (not quick-cook or instant because they behave more like flour and recipe will not work properly), egg, brown sugar, peanut butter, cinnamon, and cook uncovered over medium-high heat, whisking frequently, for about 15 minutes, or until mixture has thickened considerably. If you’re in doubt if it’s thick enough, it’s better to err on the too-thick-side than not-thick-enough. Once mixture starts to boil, allow it to really bubble, making sure to whisk it so it doesn’t form a skin.
- After about 15 minutes, remove saucepan from the heat, and add the raisins (or another dried fruit, or omit), vanilla, and whisk to combine. Use caution when adding the vanilla because it could cause the mixture to bubble up a bit.
- Turn mixture out into prepared pan, smoothing the top lightly with a spatula.
- Evenly sprinkle with the chocolate chips, lightly tapping them down with a spatula if necessary.
- Bake for about 25 minutes, or until center is set. Baking times could range greatly based on how thick your mixture was on the stovetop, what kind of milk you’re using, oven and climate variances, etc. Bake until your bars are done to your liking, noting that they are very soft bars, shouldn’t be over-baked, and the top will be shiny even when set and done. I prefer the bars served warm and fresh, but extras will keep airtight in the fridge or at room temp (I’m comfortable storing at room temp, store in fridge if you’re not) for up to 4 days. Reheat gently in micro before serving if desired.
Inspired by 36th Avenue
Amount Per Serving: Calories: 254Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 66mgCarbohydrates: 33gFiber: 2gSugar: 24gProtein: 5g
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