Vegan Chocolate Baked Oatmeal Bars
These vegan chocolate baked oatmeal bars are made with just 5 ingredients: banana, oats, cocoa, protein powder and chocolate chips!
- dietary features: vegan, gluten-free, nut-free, oil-free
- healthier snacking: well-balanced for a healthier, low-sugar snack and dessert option
- quick and easy: you’ll need just 5 ingredients and 20 minutes
- protein powder – works best with a pea protein-based vegan protein powder such as Vega, NuZest, Orgain or Bob’s Red Mill
- oats – rolled oats, quick oats and old fashioned oats all work, be sure to use gluten-free certified if needed
- cocoa powder – regular baking cocoa powder or raw cacao powder both work here
- chocolate chips – use dairy-free chocolate chips to keep them vegan, I like Camino and Enjoy Life
- banana – lightly spotty banana works great, over so ripe it’s mushy and definitely not under ripe
Step by Step Instructions
Before You Start: Preheat the oven to 350 F.
Step 1. Mash the banana into a smooth paste. I like to use an immersion blender for this but a fork will do trick too.
Step 2. Add the rest of the ingredients and mix into a thick dough.
Step 3. Spread the dough evenly into a square baking pan and bake for 15.
Let cool in the pan for 10 minutes, then slice into bars and enjoy!
Notes and Tips
- Cooling: Don’t skip letting them cool in the pan for 10 minutes. It helps them hold together well.
- For Best Results: Use a kitchen scale to measure ingredients.
- Whey: These have not been tested with whey protein powder and I don’t recommend using it as it has a different texture and acts differently in baking.
- Sweetening: These are on the healthy side and not super sweet or decadent. For additional sweetness, add up to 2 tbsp maple syrup, coconut sugar or agave, or sweeten to taste with a sugar-free sweetener such as stevia or monk fruit.
- Fridge: Let cool then store in a sealed container for up to 5 days.
- Freezer: Let cool then store in a sealed container or freezer-safe bag for up to 3 months.
- Reheating & Thawing: If frozen, thaw at room temperature or in the fridge. Reheat in the oven or microwave if desired. They’re yummy warmed up and topped with almond or peanut butter!
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- 1 3/4 cups (410 g) ripe mashed banana (approx. 4 small))
- 2 cups (200 g) quick or rolled oats
- 2 servings (60 g) chocolate or vanilla vegan protein powder
- 2 tbsp (15 g) unsweetened cocoa powder or raw cacao powder
- 1/2 cup (85 g) dairy-free chocolate chips
- Preheat oven to 350 F.
- Place the banana in a mixing bowl and use an immersion blender or fork to mash into a paste.
- Add the rest of the ingredients and mix everything up into a thick, doughy batter.
- Prepare a 7-8 inch square baking pan with a light coating of non-stick cooking spray or line with parchment paper.
- Evenly spread the mixture into the pan.
- Bake for 15 minutes.
- Remove from oven and let cool in the pan for 10 minutes before slicing into 16 bars.
Taste: These are not super sweet or decadent and are definitely more of a healthy snack bar. For a sweeter bar, you can add up to 3 tbsp maple syrup, coconut sugar or agave. For sugar-free sweetening, use a pinch of stevia or a few drops of liquid stevia or monk fruit.
Storage: Let cool then store in a container in the fridge for up to 5 days or freezer for up to 3 months. If frozen, thaw at room temperature or in the fridge or microwave. Enjoy cold or warm in the microwave or oven.
Serving: Try them warm with a spread of almond or peanut butter.
- Serving Size: 1 bar
- Calories: 114
- Sugar: 4.8 g
- Sodium: 46 mg
- Fat: 3 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 6 g
Keywords: chocolate baked oatmeal, baked oatmeal protein bars
Originally published on February 11, 2017. Updated with new photos and text on September 12, 2020.