Oatmeal Chocolate Chip Bars
Some desserts ask for a stand mixer, softened butter, and a chunk of your evening. These oatmeal chocolate chip bars ask for one bowl and about ten minutes of hands on work. They bake in an 8×8 pan, so the batch is small enough for a family dessert tonight with a few squares left over for snacking tomorrow.
The texture is the whole point here. Think of a super soft oatmeal cookie, only sliceable. The bars stay tender and chewy because the recipe uses melted butter rather than creamed butter, and because all of the sugar is brown sugar.
Melted butter also means no waiting for butter to soften on the counter, and no mixer to haul out of the cupboard. If you can whisk and stir, you can make these.
I have tested this recipe about a dozen times, mostly because I kept chasing a bar that was chewy in the middle and lightly crisp at the edges. What I landed on is forgiving.
Pull the pan on the softer side for a gooey, moist bar, or leave it a few minutes longer for a cleaner slice. Both work, and neither one needs a special technique.
Readers have run with it too. This page has passed 1 million views and collected more than 200 positive reviews. One five star comment described a batch made with butterscotch chips and Reese’s pieces, which is exactly the kind of swap this base invites.
One bowl, no mixer, no softened butter, and a pan small enough for a weeknight.
The bars also travel well. They hold their shape on a plate, sit happily in a lunch box, and freeze without turning crumbly. That combination of easy, fast, and reliable is exactly why this recipe stays in my regular rotation.
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Ingredients for Oatmeal Chocolate Chip Bars
Everything on this list is a pantry staple. You probably already have most of it.
- 1 cup (125 g) all purpose flour. Weigh it if you can. If you measure by volume, spoon it gently into the cup and level it off. Packed flour makes dry, crumbly bars.
- 1/4 teaspoon baking powder. Just enough lift to keep the bars from tasting flat.
- 1/4 teaspoon ground cinnamon. A small amount adds depth and makes the chocolate taste more like chocolate.
- 1/4 teaspoon kosher salt. If you use salted butter, you can leave this out.
- 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly. Melt it first so it has time to cool while you gather everything else.
- 1 cup (200 g) lightly packed brown sugar, light or dark. All brown sugar and no granulated sugar is what keeps these bars soft and slightly chewy.
- 1 large egg and 1 teaspoon pure vanilla extract.
- 1 cup old fashioned or rolled oats. Not quick oats, which soften too much and disappear into the batter.
- 1 cup semi sweet chocolate chips and 1/2 cup M&Ms. Use either one or both, as long as the total lands near 1 1/2 cups.
One note on the mix ins. Chocolate chips and M&Ms are interchangeable here, so you never have to run to the store for a specific bag. If you want bakery style tops, hold back a small handful and scatter it over the batter right before the pan goes into the oven.
How to Freeze Oatmeal Bars
These bars freeze beautifully, which is one reason I make a batch on Sunday and eat from it all week. Let them cool completely, then slice into individual portions. Wrap each portion in plastic wrap and tuck the wrapped bars into a freezer safe bag. They keep for up to six months.
To serve, leave a bar on the counter. It defrosts at room temperature in about an hour. Individually wrapped bars are also an easy treat to drop into a lunch box on the way out the door.
Can you change the mixins?
Absolutely, and this is the most fun part of the recipe. Butterscotch chips, chopped Heath bars, holiday themed M&Ms, Reese’s pieces, or mini Reese’s peanut butter cups all work well in place of the standard chips. I have used holiday M&Ms to make red, white, and blue bars for the Fourth of July, and they vanish fast.
If you want a full chocolate and peanut butter situation, a peanut butter cup cookie bar is the natural next step. Otherwise, keep the total mix ins at about 1 1/2 cups and you are set.
More 8×8 Desserts
Once you own an 8×8 pan, a whole category of small batch desserts opens up.
If these bars earned a spot in your rotation, here are a few more recipes built for the same pan size.
Semolina Cake
A different crumb and a different texture, baked in the same small pan.
Easy Vanilla Cake (with oil, no butter)
The title says it all, and an oil based cake tends to stay moist for days.
Easy Chocolate Cake
For the nights when the craving calls for cake rather than a bar.
Applesauce Cake
A cozy option that leans on applesauce for moisture.
Each of these keeps the same small pan advantage. One pan, one round of baking, and a dessert that does not overstay its welcome on the counter.
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Ingredients
Here is the full list in one place for shopping and measuring.
| Ingredient | Amount |
|---|---|
| All purpose flour | 1 cup (125 g) |
| Baking powder | 1/4 teaspoon |
| Ground cinnamon | 1/4 teaspoon |
| Kosher salt | 1/4 teaspoon |
| Unsalted butter, melted and cooled slightly | 8 tablespoons (1 stick) |
| Brown sugar, lightly packed, light or dark | 1 cup (200 g) |
| Large egg | 1 |
| Pure vanilla extract | 1 teaspoon |
| Old fashioned or rolled oats | 1 cup |
| Semi sweet chocolate chips | 1 cup |
| M&Ms | 1/2 cup |
M&Ms are optional if you would rather use all chocolate chips. Just keep the total mix ins at about 1 1/2 cups, and reserve a few for the top if you like the look.
Instructions
- Heat the oven and prep the pan. Preheat to 350°F (177°C). Line an 8×8 metal baking pan with parchment paper, spray it with nonstick cooking spray, or do both. Parchment makes it easy to lift the whole slab out later.
- Whisk the dry ingredients. In a medium mixing bowl, whisk together the flour, baking powder, ground cinnamon, and salt. Set the bowl aside.
- Whisk the wet ingredients. In a larger mixing bowl, whisk the melted butter and brown sugar until they are evenly combined and no sugar clumps remain. Whisk in the egg and the vanilla.
- Bring the batter together. Pour the dry ingredients over the wet and stir with a spatula or a wooden spoon just until no dry spots remain. Stop there. Overmixing develops gluten and gives you a tougher bar.
- Fold in the mix ins. Gently stir in the oats, chocolate chips, and M&Ms. If you reserved a handful, keep it back for the top.
- Fill the pan. The batter is thick. Pour it into the prepared pan and spread it to the edges, then scatter any reserved mix ins over the top and press them in lightly.
- Bake. Bake for 24 to 28 minutes, until the edges are lightly browned. If you bake on the lower end, the bars will be very soft and will stay moist for a couple of days. If you plan to serve them the same day, bake at the higher end of that range.
- Cool and slice. Let the bars cool in the pan until they can be easily removed. Once cool, slice and serve.
- Store. Keep the bars at room temperature for up to 3 days.
A quick word on pans. Metal gives you the timing above. Glass and ceramic hold heat differently and need a little longer, which is covered in the notes below. Give the bars time to cool before you slice them, because a warm bar will crumble at the edges even when the center is perfect.
Notes
- Chocolate chips, M&Ms, or both all work. Reserve a few mix ins to scatter on top if you want a prettier surface.
- Other mix ins that work well include butterscotch chips, chocolate chunks, and toasted pecans or walnuts. Whatever you choose, the total should add up to 1 1/2 cups.
- Using a glass or ceramic baking pan? Add about 5 minutes to the baking time.
For a chewier, gooier bar, pull the pan at 24 minutes. For a cleaner cut and a slightly firmer bite, go closer to 28. Both are correct, they simply serve different moods.
Recipe details
Prep time is 20 minutes, cook time is 24 minutes, and total time is 44 minutes. One batch makes 16 bars.
Based on the source nutrition, each bar has about 230 calories, 30 g carbohydrates, 2 g protein, and 10 g fat, along with 6 g saturated fat, 2 g fiber, 21 g sugar, 51 mg sodium, and 27 mg cholesterol.
FAQs
What is the best oatmeal chocolate chip bar recipe?
This oatmeal chocolate chip bar recipe uses melted butter and does not require a mixer for a chewy, tender texture. It uses 1 cup each of all-purpose flour, brown sugar, rolled oats, and semi-sweet chocolate chips, plus 1/2 cup M&Ms, all baked in an 8×8 pan at 350°F for 24 to 28 minutes. The recipe has over 1 million page views and is highly reviewed for its reliable results.
How do you make oatmeal chocolate chip bars chewy?
To make chewy oatmeal chocolate chip bars, use melted butter instead of creamed butter, which creates a denser, chewier texture than a fluffy cake-like crumb. The recipe relies entirely on brown sugar, whose molasses content adds moisture and helps achieve the ideal soft, chewy bite. Be careful not to overmix the batter, and bake on the lower end of the time range for a very moist bar.
Can you freeze oatmeal chocolate chip bars?
Yes, oatmeal chocolate chip bars freeze very well for up to six months. Let the bars cool completely, slice them into individual portions, wrap each tightly in plastic wrap, and place them in a freezer-safe bag or container. They will thaw at room temperature in about an hour, making them a convenient treat for lunch boxes or quick desserts.
Can you use quick oats in oatmeal chocolate chip bars?
You can substitute quick-cooking oats for rolled oats, but the texture will be noticeably different. Quick oats are more finely chopped and will break down during baking, resulting in a softer, more tender bar with less distinct oat chewiness. For the best texture, old-fashioned or rolled oats are recommended to give the bars their characteristic hearty bite.
Oatmeal Chocolate Chip Bars
Oatmeal Chocolate Chip Bars Some desserts ask for a stand mixer, softened butter, and a chunk of your evening. These oatmeal chocolate chip bars ask for one bowl and about ten minutes of hands on work.
- Total Time: 44 min
- Yield: 16 bars 1x
Ingredients
Ingredients
1 cup All-Purpose Flour
1/4 teaspoon Baking Powder
1/4 teaspoon Ground Cinnamon
1/4 teaspoon Kosher Salt
8 Tablespoons Unsalted Butter, melted and cooled slightly
1 cup Brown Sugar, lightly packed
1 large Egg
1 teaspoon Pure Vanilla Extract
1 cup Old Fashioned / Rolled Oats
1 cup Semi-Sweet Chocolate Chips
1/2 cup M&Ms
Instructions
Instructions
1-Preheat oven to 350°F / 177°C: Preheat oven to 350°F / 177°C. Line an 8×8 metal baking pan with parchment paper and / or spray the pan with nonstick cooking spray.
2-In a medium mixing bowl, whisk together: In a medium mixing bowl, whisk together the flour, baking powder, ground cinnamon, and salt. Set aside.
3-In a larger mixing bowl, whisk together: In a larger mixing bowl, whisk together melted butter and brown sugar until evenly combined. Whisk in egg and vanilla.
4-Pour dry ingredients over wet and stir: Pour dry ingredients over wet and stir with a spatula or wooden spoon just until no dry spots remain (do not overmix.)
5-Gently stir in oats, chocolate chips, and: Gently stir in oats, chocolate chips, and M&Ms.
6-Pour batter into prepared pan, scattering any: Pour batter into prepared pan, scattering any reserved mix-ins over top.
7-Bake 24 to 28 minutes, until the: Bake 24 to 28 minutes, until the edges are lightly browned. (Note: If cooked on the lower end of the bake time, these will be very soft and will stay moist for a couple of days. If you plan to serve them the same day as they were baked, bake at the higher end of the recommended cook time.)
8-Let cool in the pan until the: Let cool in the pan until the bars can be easily removed. Once cool, slice and serve.
9-The bars can be stored at room: The bars can be stored at room temperature for up to 3 days.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 20 min
- Cook Time: 24 min
- Method: bake
Nutrition
- Calories: 230
- Sugar: 21
- Sodium: 51
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 30
- Fiber: 2
- Protein: 2
- Cholesterol: 27
