Oatmeal Chocolate Chunk Snack Bars (gluten free, dairy free)
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!
Servings 9 squares
Ingredients
- 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 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
Instructions
- 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)
Notes
- To make these bars nut free swap the pecans for chia seeds or dried fruit
- Allow the oatmeal bars to cool before cutting or they might fall apart
- Wrap these bars in plastic wrap and store in a suitable container. They can be frozen or will keep well in a cool dry place for up to 1 week.
- If you don't have maple syrup you can use honey
- If the coconut oil isn't in liquid form make sure to melt it before measuring
- Chocolate chunks can be swapped for any chocolate chips or dried fruit