These Oatmeal Chocolate Chip Bars are the perfect cross between a warm, chewy oatmeal cookie and a fuss-free dessert bar. With no mixer needed and simple ingredients I usually have on hand, I can pull this recipe together in under an hour. The result? Golden, soft, chocolate-studded squares that are as comforting as they are addictive.
Why You’ll Love This Recipe
I love that this recipe is easy enough to whip up on a whim—no softened butter or special equipment required. The texture is spot-on: chewy edges with a soft center, thanks to melted butter and brown sugar. These bars also have a warm hint of cinnamon that pairs beautifully with the oats and chocolate. Whether I’m baking with my kids or prepping ahead for a gathering, these bars always hit the mark. Plus, the mix-in options are nearly endless.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
baking powder
ground cinnamon
kosher salt
unsalted butter, melted and cooled slightly
brown sugar (light or dark)
large egg
pure vanilla extract
old-fashioned / rolled oats
semi-sweet chocolate chips
M&Ms (optional, but I like the added crunch and color)
Directions
I start by preheating the oven to 350°F (177°C) and lining an 8×8 metal baking pan with parchment paper or spraying it with nonstick spray.
In a medium bowl, I whisk together flour, baking powder, cinnamon, and salt.
In a separate large bowl, I whisk the melted butter and brown sugar until combined. Then I mix in the egg and vanilla extract.
I add the dry ingredients to the wet mixture and stir just until no dry spots remain—being careful not to overmix.
Next, I fold in the oats, chocolate chips, and M&Ms. I pour the batter into the prepared pan and scatter a few extra mix-ins on top.
I bake the bars for 24–28 minutes, until the edges are golden. If I want them very soft, I lean toward 24 minutes.
Once they’re cool enough to handle, I lift them out of the pan, slice into squares, and serve.
Servings and timing
This recipe makes 16 bars.
Prep time: 20 minutes
Cook time: 24–28 minutes
Total time: About 44 minutes
Variations
I like to switch up the mix-ins depending on the season or my mood. Here are a few variations I’ve tried and loved:
Butterscotch chips for a rich caramel twist
Chopped Heath bars for crunch
Holiday-themed M&Ms for a festive touch
Reese’s pieces or chopped mini peanut butter cups for that perfect chocolate-peanut butter combo
Toasted pecans or walnuts for a nutty bite
Raisins and a bit more cinnamon for a classic oatmeal cookie vibe
Storage/Reheating
Once completely cooled, I store these bars in an airtight container at room temperature for up to 3 days. For longer storage, I wrap individual bars in plastic wrap and freeze them in a resealable freezer bag—they’ll keep well for up to 6 months. To enjoy, I just let them thaw at room temp for about an hour. They’re great for packing into lunchboxes or enjoying on the go.
FAQs
How do I know when the bars are done baking?
I look for lightly browned edges and a set center. If I want a softer bar, I pull them out at around 24 minutes. For a firmer texture, I leave them in closer to 28 minutes.
Can I use instant oats instead of old-fashioned?
I recommend sticking with old-fashioned or rolled oats. Instant oats may make the bars too soft and affect the chewy texture I love.
What if I only have salted butter?
That works fine! I just make sure to skip the added salt in the dry ingredients to keep the flavor balanced.
Can I double this recipe?
Absolutely. I use a 9×13 pan and bake for about 3–5 minutes longer. I keep an eye on the edges to make sure they’re golden and the center is cooked through.
Are these bars gluten-free?
They can be! I substitute the flour with a 1:1 gluten-free flour blend. Just make sure the oats are certified gluten-free if that’s a concern.
Conclusion
These Oatmeal Chocolate Chip Bars are everything I want in a homemade treat—quick to make, endlessly customizable, and irresistibly delicious. Whether I’m baking for my family, a get-together, or just because I’m craving something sweet, these bars always deliver. I keep this recipe in my back pocket for whenever I need a no-fuss dessert that everyone loves.
Chewy, golden oatmeal chocolate chip bars that combine the comfort of oatmeal cookies with the ease of a one-pan dessert. Perfectly soft in the center with crisp edges and endless mix-in options.
Total Time:44–48 minutes
Yield:16 bars
Ingredients
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp kosher salt
1/2 cup unsalted butter, melted and slightly cooled
1 cup brown sugar (light or dark)
1 large egg
1 tsp pure vanilla extract
1 1/2 cups old-fashioned/rolled oats
1 cup semi-sweet chocolate chips
1/2 cup M&Ms (optional)
Instructions
Preheat oven to 350°F (177°C). Line an 8×8 metal baking pan with parchment paper or lightly grease.
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
In a large bowl, whisk melted butter and brown sugar until combined. Stir in egg and vanilla.
Add dry ingredients to wet and stir until just combined. Do not overmix.
Fold in oats, chocolate chips, and M&Ms.
Spread batter evenly into prepared pan. Sprinkle extra mix-ins on top if desired.
Bake for 24–28 minutes, until edges are golden and center is set. For softer bars, bake closer to 24 minutes.
Cool completely, then lift from pan, slice into 16 bars, and serve.
Notes
Use butterscotch chips, Reese’s pieces, or holiday M&Ms for fun variations.
Add toasted nuts or raisins for extra flavor and texture.
To make gluten-free, substitute flour with a 1:1 gluten-free blend and use certified gluten-free oats.
Double the recipe in a 9×13 pan and bake 3–5 minutes longer.
