These new oatmeal chocolate chunk snack bars with coconut and pecans made last weekend a little sweeter for us, and I know you’ll love them too!
Healthy Oatmeal Chocolate Chunk Snack Bars
Don’t you love recipes that are healthy enough to eat for breakfast, but sweet enough to serve as dessert, too? I sure do.
And these snack bars are definitely one of those recipes – they’re whole grain, high fiber, gluten free, dairy free, and made with coconut oil.
But they can, and it’s amazing.
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Gluten Free, Dairy Free Snack Bars
None of my family members are gluten free or dairy free, but we have plenty of friends who are. It’s nice to be able to share these freely without worrying about allergens.
For those who are nut free, the pecans can be omitted or replaced with an additional 2-4 Tbsp chia seeds. The chia seeds add fiber and ALA (which the body converts to omega-3 fats), similar to the pecans.
- 2 1/2 cups rolled oats (use gluten free oats for GF bars)
- 1/2 tsp sea salt
- 1/2 tsp aluminum free baking powder
- 2 Tbsp chia seeds
- 2 eggs
- 1/2 cup coconut milk
- 1/2 cup liquid virgin coconut oil (if in solid state, melt before measuring)
- 1/2 cup pure maple syrup
- 1/2 tsp pure vanilla extract
- 1/4 cup shredded coconut
- 1/2 cup chopped pecans
- 6 Tbsp chocolate chunks, divided (I buy these gluten free, dairy free, soy free chocolate chunks)
- Preheat oven to 375 degrees.
- Cut an 9x14" piece of parchment paper and place into an 8" square pan (the two longer ends will serve as "handles" to easily pull the baked bars out of the pan. Set aside.
- In a large mixing bowl, stir together the first four ingredients (oats through chia).
- Make a well in the center of the bowl and add the two eggs, whisking gently without stirring in too much of the oat mixture.
- Add the remaining wet ingredients to the eggs, then mix the wet and dry together.
- Stir in the shredded coconut, pecans, and 4 Tbsp of the chocolate chunks.
- Pour the batter into the parchment lined pan, then sprinkle the remaining 2 Tbsp chocolate chunks on top, pressing them in gently.
- Bake for 25 minutes, or until surface is firm, slightly golden, and a toothpick inserted into the center comes out clean.
- Cool completely before slicing.
- (Makes 9 large squares or 16 small ones)
Check out these other healthy breakfast and snack recipes!
Oatmeal Raisin Breakfast Cookies (GF, DF)