Instead of whipping up breakfast cookies this week I decided to make bars. I like these because not only do they make a healthy breakfast but they make great snack bars too! Again these can be customized as most of my recipes can be. I made 2 versions one with protein powder added and one with out. In one batch I added chocolate chips and the other I topped with chocolate coconut peanut butter. I added more raspberries to one batch and mixed them in while the other I pressed them into the top. There are so many options, how will you customize yours?
Raspberry Chocolate Oatmeal Bars
Makes 8×8 pan, 16 bars
1 c oats, gluten-free
1 c oat flour, gluten-free
1/2 c finely shredded unsweetened coconut (used Let’s Do Organic Finely Shredded Unsweetened Coconut)
1 small ripe banana (about 1/3 cup puree)
1 c non dairy milk (used So Delicious Vanilla Coconut Milk)
2 TBSP chia seeds
3 TBSP coconut palm sugar
2 TBSP coconut oil, melted
1 tsp pure vanilla
1/2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 TBSP ground flaxseed
1/3 c protein powder (used Vega Performance Protein, Vanilla)*
1/2 -1 c frozen raspberries
1/4 c chocolate chips or cacao nibs and/or Wild Friends Chocolate Coconut Peanut Butter for topping
*If omitting protein powder use an extra 1/4 cup oats and add 1 tablespoon ground flaxseed.
Preheat the oven to 350 degrees. In a medium bowl, mix coconut milk and chia seeds set aside. In a large bowl mix together oats, oat flour, flax, baking soda, cinnamon, salt, coconut flakes, and protein powder if using . Mash banana well or puree in a food processor if possible. Stir mashed banana, coconut oil, and coconut palm sugar into chia coconut milk mixture. Pour the wet ingredients into the dry, and stir until blended, fold in cacao/chocolate if using, and raspberries if mixing in. Line 8×8 pan with parchment paper, or you could spray with non stick spray. Spread into prepared pan, press in frozen raspberries if wanting to press them into the top. Bake for approximately 25 minutes, a few minutes longer if needed if using a whole cup of raspberries. Let cool on a cooling rack. Top with Chocolate Coconut Peanut Butter if desired. Enjoy!
Bars are best enjoyed within 1-2 days. I store our leftovers in the refrigerator if not enjoyed within 24 hours.
As a Vega Recipe Ambassador I receive Vega products, which I used as an option in this recipe. I use Vega not because it is given to me but because it has been my plant-based protein of choice since before I started blogging and some recipes are made with Vega products I purchase. I only write about foods I love, my blog is an extension of my hobby to make fun healthy food creations for me and my family.
These look wonderful! Love raspberry and chocolate combo!
Thank you! They do make a great combo and I like that it added some color!
Nicole @ Fitful Focus
Another delicious looking recipe! Maybe I’ll try it with strawberries!
Oh that sounds delicious! Let me know how they turn out if you do!
Why would you use the vanilla protein powder id you are making a chocolate bar…why not use the chocolate protein powder?
I made it with vanilla as I was adding the chocolate chips and there are two versions which is easier than multiple changes when not using protein powder. As I was making them for breakfast I didn’t want them overly sweet. You can certainly make them with chocolate protein if you would like.
Raspberries and chocolate are one of my favorite combinations! These breakfast bars look incredible!
Thank you! I agree, I think I like most if not all berries in chocolate!
Do you have a suggestion for switching out the banana? I’ve used apple sauce in the past but it only works in some recipes.
You can try apple sauce. Maybe pumpkin or sweet potato, of course the flavor would be a little different you may want to add a little extra cinnamon. I haven’t tried anything else so I am not 100% though but those would be things I would try. If you do try it let me know how they are.