clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Stack of oatmeal bars with extra oat bars in the background.

Vegan Oatmeal Chocolate Chip Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Catherine Perez
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 9 bars 1x
  • Diet: Vegan


These Vegan Oatmeal Chocolate Chip Bars are healthy enough to enjoy for breakfast and easy to make. They are perfectly chewy, loaded with gooey chocolate and very satisfying for a breakfast or snack on the go.


  • 2 tbsp ground flaxseed
  • 1/2 cup unsweetened soy milk
  • 3 cups rolled oats
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 cup natural almond butter (creamy is best)
  • 3/4 cup maple syrup
  • 2 tsp vanilla extract
  • 3/4 cup vegan chocolate chips/chunks


  1. Set oven to 350F. In a bowl, combine flaxseed and milk and allow to sit.
  2. To a food processor add 2 cups of rolled oats, baking powder, and salt then process into flour.
  3. Add in almond butter, maple syrup, flax milk mixture, and vanilla extract then process this together on high until a really thicker batter forms.
  4. Scrap down the sides and add in remaining oats and your chocolate chips and pulse 4 or 5 times to combine.
  5. Spoon batter into a parchment lined 8in x 8in baking pan then place in the oven for about 25-30 minutes.
  6. Remove from the oven and let them cool for 10 minutes before carefully removing from the pan to allow to completely cool. With a sharp knife, cut into bars and enjoy!


Do NOT sub out the rolled oats in this recipe 1:1 with oat flour. Processing rolled oats does not result in an equal yield in oat flour. 

You can make this recipe with quick oats in which case you would not need a food processor at all. If going this route, make sure to mix your wet ingredients separately then fold into the dry ingredients and mix well.

For allergen swaps: Make this gluten free by using gluten free oats. If wanting to make nut free, swap the almond butter for a different seed butter like tahini or sunflower seed butter.