Double Chocolate Oatmeal Breakfast Bars (Vegan)

These vegan double chocolate oatmeal breakfast bars are dense, hearty, and easy to enjoy on the go. With rich chocolate flavour from cocoa and chocolate chips, natural sweetness from bananas, and wholesome cashew butter for added staying power, these oatmeal bars will keep you going for hours!

Knowing how much everyone loves my Carrot Cake Oatmeal Breakfast Bars, I have been brainstorming variations on that theme. I have made these Zucchini Oatmeal Breakfast Bars and these Pumpkin Spice Pecan Oatmeal Breakfast Bars. But these double chocolate oatmeal breakfast bars could very well be my favourite yet! But is that any surprise?

I like to think of these hearty breakfast bars as a handheld version of baked oatmeal. This means that while they can be enjoyed for breakfast at home, they are also a lifesaver when you are running out the door in the morning and need something wholesome and portable to take with you. They are infinitely better for you than any store-bought granola bar that leaves you ravenous once again within an hour!

These double chocolate oatmeal breakfast bars are quick easy to prepare. All you need is a food processor and a handful of ingredients. After blending the ingredients together in a food processor, you transfer the batter into a square baking dish lined with parchment paper and bake for about 28 minutes. After cooling, slice and enjoy. Simple and delicious.

ingredients in these oatmeal bars

• Rolled oats
• Cashew butter
• Coconut oil
• Bananas
• Medjool dates
• Chia seeds
• Vanilla extract
• Sea salt
• Shredded coconut
• Cacao or cocoa
• Non-dairy milk
• Chocolate chips

step by step instructions

Preheat the oven to 350 F and line a 8×8-inch square baking dish with parchment paper. Leave some overhang so that you can lift the bar out after.

To a food processor fitted with the ‘S’ blade, add 2 cups of the oats, cashew butter, coconut oil, bananas, dates, chia, vanilla, salt, coconut, cocoa, and milk. Blend until mostly smooth; some texture is fine. Add the remaining ½ cup of oats and chocolate chips. Pulse a couple of times to incorporate.

Transfer the batter into your prepared baking dish. Smooth out with a spatula and sprinkle more chocolate chips over top, if desired. Bake for 28 minutes. Allow the bar to cool for at least 30 minutes before slicing. Cool completely before transferring into an airtight container.

storage instructions

These bars can be stored in an airtight container at room temperature for a few days, in the fridge for a week, or in the freezer for a couple of months.

what to serve with oatmeal breakfast bars

While rolled oats are a very healthy food, with plenty of satiating complex carbohydrates and even some protein, I like to round out my oatmeal by enjoying it with a good source of complete protein in the form of eggs or Greek yogurt topped with berries. If you are vegan, you might enjoy these oatmeal bars with a smoothie made with hemp, non-dairy milk, protein powder, frozen banana, and berries.

I always like to top my oatmeal bars with some nut butter and maple syrup! The best.

more oatmeal breakfast recipes

• Greek Yogurt Banana Overnight Oats
• Chocolate Overnight Oats with Peanut Butter Banana Soft Serve
• Healthy Pumpkin Spice Oatmeal Pancakes

Finally, I hope that you love these vegan double chocolate oatmeal breakfast bars! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. If you enjoy this recipe and would like to see more of my recipes, please subscribe to my email list. You can also follow along on social media: Instagram, Facebook, and Pinterest.

Enjoy!

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