Oatmeal chocolate chip cookie bar is chewy, soft and moist, made in one bowl, with oats, peanut butter, naturally sweetened and has no banana. A healthy dairy free breakfast bar.
Preheat the oven to 350F and line a loaf pan with parchment paper or foil.
Microwave the peanut butter once measured in a bowl for 15 seconds.
Make bars
Add applesauce, sugar and vanilla to the melted peanut butter. Mix to dissolve the sugar about 2-3 minutes. This step is key to a shiny top - your goal is to melt the sugar.
⅓ cup brown sugar, packed, ¼ cup applesauce, ½ teaspoon vanilla, ¼ cup peanut butter
Fold in the dry ingredients. Mix the batter about 1 minute or until combined.
½ cup rolled oats, ⅓ cup all purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt
Fold in the chocolate chips. Reserve a few to sprinkle on top at the end.
¼ cup chocolate chips
Fold the batter into the pan, level the top with a spoon. Sprinkle on the spare chocolate chips.
Bake the bars for 20-25 minutes. Remove when the top middle looks dry and tiny cracks begin, and the edges take on a bit of golden brown.
Cool the bars in the pan for 30 minutes. Then slice and serve. Or cool for ten minutes and use the parchment paper to lift the bars out and let them cool on a wire rack.
Storage
Store bars sliced in a sealed container for 5 days. Then refrigerate for a week, or freeze for three months.
Video
Notes
Microwave peanut butter 15 seconds and stir to soften.Mix the sugar and peanut butter well - this is key to the shiny, cake-like top of the bars.Avoid over-baking. Look for a dry, cracked top and a slight golden color to edges.