These bars have a little bit of everything.
Soft and gooey, delightfully chewy. And very chocolatey!
Filled with all sorts of delicious & wholesome ingredients, like oats and berries, and chocolate chips. These chocolate chip oatmeal bars are just the thing for people who don’t want to choose; for people who want to have it all.
Chocolate Chip Everything Bars
(makes 12-16)
Adapted from White Bean Blondies.
- 1/4 cup rolled or quick oats (20g)
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1/4 cup shredded coconut (regular or reduced-fat) (15g)
- 1 (15-oz) can garbanzo beans or white beans, drained and rinsed (250g after draining)
- 1/4 cup xylitol or sugar or evaporated cane juice (40g)
- 2 NuNaturals stevia packets, or omit and increase sugar to 1/2 cup
- 3 tbsp coconut or vegetable oil (30g) (I can’t vouch for the resulting taste if you omit this or sub something in its place.)
- 2 tbsp applesauce (30g)
- 2 tsp pure vanilla extract (8g)
- 3-5 tbsp chocolate chips, plus more for the top
- 1/4 cup chopped walnuts or pecans (30g)
- 1/2 cup freeze-dried berries (28g)(or dry fruit such as raisins)
Preheat oven to 350 F and grease an 8×8 square pan. Combine the first 11 ingredients in a food processor (not a blender), and blend until completely smooth, scraping down the sides as necessary. Stir in the remaining three ingredients, transfer to the pan, and sprinkle some extra chocolate chips on top, very lightly pressing them down into the batter. Bake 30 minutes, then let cool completely before cutting into chocolate chip squares or chocolate chip bars. For troubleshooting, see the FAQ page at the top of my blog; and feel free to make changes to the recipe, but at your own risk.
View Chocolate Chip Bars Nutrition Facts
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YUMMY!!!!!!!
These are wonderful – my favorite CCK recipe so far! They are so easy to make, and I like everything about them except the fact that I can’t seem to stop eating them. (at least they are healthy, right? 🙂 I made them with extra-dark chocolate chips, (extra) unsweetened coconut, a mix of walnuts/pecans, and a mix of dried cranberries/cherries. Be careful not to over bake them as they will get a bit dry quickly.
These bars are my new favorite thing to eat! I made one batch yesterday and got so into them I made another. Once you have all the ingredients assembled, they are super easy to throw together. And I love that they seem basically very healthy when they taste so rich. I used freeze-dried raspberries, and the chocolate-raspberry thing worked great (altho the raspberries were expensive). For the sugar I used Lakanto. I bought some crystallized ginger and crystallized pineapple from the bulk bins at Whole Foods, so might try those. (Actually bought them to put in your chocolate mousse, which used to be my favorite thing. (I’ve made it 7 times since I discovered the recipe 3 weeks ago.)
How do I print out your recipes? I just found you and so excited to try some of your recipes.
I’ve saved many of Katie’s recipes and printed them. You can hi-light the recipe, then right-click and hit “save;” then open a new Word document, right-click and hit “paste.” You can then save that doc with the recipe name and put it in a CCK folder, and print it when needed!
Hi Katie,
I tried the black bean brownies and they were absolutely fabulous! Going to make these next! Are these bars freezer friendly? Will they last in the refrigerator for 3-4 days?
Thanks very much.
Fridge yes. Not sure about the freezer.
Dear CC KT,
It’s a rainy last day of school here in sunny Central Florida. I made these DELICIOUS bars for a “hip hip hooray, school’s out for summer” treat for my teen daughters. They agreed “yummy”. I used dried cherries, honey for the sweetener, and had no applesauce on hand so I used more coconut oil.
I’ve made black bean brownies before, but I’m more of a blondie fan and love this version. Keep sending us recipes!
be well,
Michelle
I was wondering what kind of fruit did you use in your bars?
Those are the freeze-dried raspberries.
Yum! thanks!
Katie,
These were delicious! I do think they were better in the fridge than right after they had been baked. I was also wondering if there is a reason you blend the oats with the beans? After making them, I think it could be good with leaving the oats whole for some extra texture. What do you think?
Thanks,
Sarah
These look fantastic! Haven’t tried beans in a dessert yet but I’m going to give these a try.
I don’t have freeze-dried berries and don’t really like the texture of dried fruit in baked goods. Has anyone tried these with fresh or frozen berries?
Made these today and they are delicious! Can’t taste the beans at all! 🙂 I’ll definitely be making these again!
I used frozen raspberries in place of freeze-dried and stirred in another couple tablespoons of oats at the end. I do think they needed to bake a little bit longer, but other than that, fantastic.
In the nutrition facts is the fat content the saturated fat or total fat? And is it per bar
Has anyone subbed something for the oats? I am guessing flaxmeal could work; How much would you suggest??
My roommate and I love all of your recipes, especially the peanut butter and banana pie and the fake cookie dough. Idk if you often get recipes FROM commenters but I recently made some magic cookie bars and did a little variation on it, they came out DELICIOUS and based on all the recipes I’ve tried of yours I think you would really love it. Armed with fresh pecans from my back yard I set out to make this recipe http://www.myrecipes.com/recipe/magic-cookie-bars, only to realize I didn’t have butterscotch chips or sweetened condensed milk. I replaced the butterscotch chips with chopped up dates and the milk with canned coconut milk, cooked for about 5 min extra and let set in the fridge and OMGOSH so good
Magic Squares have been on my to-make list forever! Your idea sounds amazing… I would love to try it! 🙂
LOVE LOVE LOVE these!!! I’m on my third batch this week. My kids would eat the whole pan if I let them and it’s so healthy I let them eat these for breakfast. My gluten/dairy free husband loves these too. Thanks Katie! I am a huge fan/stalker of your website. I love the idea of healthy alternatives…that actually taste good.
Another great recipe! I didn’t have apple sauce, so I subbed equal amount of whole berry cranberry sauce, which worked just as well. I also used coconut sugar instead of cane sugar (added a really nice caramel flavor) and Pure Monk monkfruit instead of stevia, and it came out great! I’m not food stylist, but here are the pics. Thanks!