When I examine my life rationally, I realize that my self worth is not dependent upon whether or not my household of guests likes my Oatmeal Chocolate Chip Bars. That said, when I set a plate of the healthy, whole wheat oatmeal peanut butter chocolate chip bars before my sister, brother-in-law, and husband—all of whom are highly opinionated about their desserts—I held my breath for the table’s first reaction.

Thick and chewy Peanut Butter Oatmeal Chocolate Chip Bars. NO butter, oil, or refined sugar! ONE BOWL. You’re going to love this easy, healthy recipe! @wellplated

Worth, affirmed. Every single person had second helpings. My brother-in-law had thirds, then refused to believe me when I informed him that these chewy, ooey-gooey, peanut-butter-loaded oatmeal chocolate chip bars are:

  • 100% whole grain
  • Contain ZERO refined sugar
  • Contain ZERO butter, shortening, or oil, and
  • Pack 5 grams of protein per bar

Although I make healthy tweaks to every one of my dessert recipes when I can, I’m sometimes hesitant to serve the healthiest of the healthy to guests, because I’m nervous about how they will be received. Sure, I think that these bars are fit to make the angel choirs sing, but would someone who is used to a more traditional, sugar-and-butter-based cookie bar agree?


Chewy Oatmeal Chocolate Chip Cookie Bars. Healthy recipe with NO BUTTER, no oil, and no refined sugar! @wellplated

The beautiful and terrible thing about family is that they tell you the truth. Where friends and co-workers might politely take a bite of your naturally sweetened, butter-free dessert, then wait for you to walk away before chucking the remainder in the trash, family need not fuss with these formalities. The fact that my family enjoyed this simple, healthy dessert made our weekend together even sweeter.

In addition to being deemed worthy of our family weekend, this recipe has become a part of Ben and my weeknight routine. After dinner, we each warm one up, pour ourselves glasses of milk (truly), then settle in for an episode of The Daily Show and dessert.

Considering that Ben spent the first 10 of the 11 years I’ve known him rarely eating any dessert aside from cookies and cream ice cream, the fact that he’s been eating these healthy oatmeal chocolate chip bars after dinner AND taking one to work with him every day is further testament to their yumminess.

Thick and chewy Peanut Butter Oatmeal Cookie Bars. NO butter, oil, or refined sugar! Perfect for healthy desserts or even breakfast. @wellplated

Ingredients for Oatmeal Chocolate Chip Bars

These bars only need a few simple ingredients that you probably already have lurking in your pantry.

  • Peanut Butter. Creamy peanut butter works best.
  • Honey. For a touch of sweetness!
  • Applesauce. Adds moisture.
  • Vanilla. I can never resist adding vanilla with peanut butter and chocolate flavors.
  • Cinnamon. Delicious in these bars.
  • Oats. The base of these tasty treats.
  • Whole Wheat Flour. I used whole wheat to lighten this recipe up.
  • Milk. Adds much-needed moisture.
  • Chocolate Chips. For melty chocolatey goodness.

Peanut Butter Oatmeal Chocolate Chip Bars. NO BUTTER, no oil, and no refined sugar and they are so thick and chewy! @wellplated

How to Store Oatmeal Chocolate Chip Bars

  • To Store. Store leftover bars in the refrigerator for up to 2 weeks.
  • To Freeze. You can also wrap them tightly and freeze for up to 2 months.

More Oatmeal Bar Recipes

Chewy Oatmeal Chocolate Chip Bars with peanut butter and honey. NO butter, oil, or refined sugar. EASY, healthy recipe! @wellplated

Tools Used to Make This Recipe

Healthy oatmeal chocolate chip bars, The Daily Show, and dessert. Exciting married lives we lead! I wouldn’t have it any other way.

Thick and chewy Peanut Butter Oatmeal Chocolate Chip Bars. NO butter, oil, or refined sugar! ONE BOWL. You’re going to love this easy, healthy recipe! @wellplated

Healthy Oatmeal Chocolate Chip Bars

4.5 from 6 votes
Thick and chewy Peanut Butter Oatmeal Chocolate Chip Bars. Easy, one-bowl recipe made without butter, oil, or refined sugar. The PERFECT healthy treat!

Prep: 15 mins
Cook: 18 mins

Servings: 16 bars


  • 1 cup creamy peanut butter I recommend the natural, shelf-stable kind, not the refrigerated kind, as it does not hold together as well and can make the bars dry
  • 1/3 cup honey or swap light agave nectar or maple syrup to make vegan
  • 1/4 cup unsweetened applesauce
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder I prefer aluminum free
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup rolled oats gluten free if needed
  • 1 cup white whole wheat flour  or substitute all purpose flour; see recipe notes to make the bars gluten free
  • 1/4 cup milk any kind you like
  • 1/3 cup chocolate chips dairy free if desired


  • Preheat the oven to 350 degrees F. Line an 8x8-inch baking dish with parchment paper so that you have some overhanging the sides like "handles," then lightly coat with cooking spray. Set aside.
  • With an electric mixer in a large mixing bowl or in the bowl of a stand mixer fitted with a paddle attachment, beat together the peanut butter, honey, applesauce, and vanilla extract until smooth and evenly combined, about 3 minutes. Beat in the salt.
  • Sprinkle the cinnamon, baking powder, and baking soda over the top. Then, sprinkle on the flour and oats. Beat until combined and the batter comes together With the mixer running on low speed, drizzle in the milk and continue beating until incorporated. The batter will be very thick. With a wooden spoon or spatula, fold in the chocolate chips.
  • Once dough is well combined, scrape it into the prepared baking dish, then press the top to make it even. Bake for 16-19 minutes, until the bars are lightly golden and just set. Do not over bake! Allow to cool completely, remove from the pan using the parchment paper overhang, then slice.


  • Store leftover bars in the refrigerator for up to 2 weeks or wrap tightly and freeze for up to 2 months.
  • I haven't tried making the bars gluten free, but I think that you could replace the white whole wheat flour with oat flour or a gluten free 1:1 baking blend.


Serving: 1barCalories: 190kcalCarbohydrates: 19gFat: 10gSaturated Fat: 2gSodium: 102mgFiber: 3g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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    1. Thank you so much, Christine! A 9×13 baking dish is slightly smaller than two 8×8 baking dishes, so there may be a difference in how thick the batter is once spread around the dish. If you want to experiment with this, I recommend checking on your bars frequently during baking to make sure they’re not undercooked or overcooked. I hope this helps!

  1. I found this while looking for something different to use up 3 old bananas. . Got right to dragging everything out and realized I didn’t have honey or applesauce . .already showed the kids . .so swapped ripe smashed bananas for both the honey and the applesauce. . . All stirred together and oops only have bread flour . . So in that goes too. . After I had it in the pan . . I spy the milk on the counter . ..apparently forgot that too . . Happy to report this is a very forgiving recipe in addition to being yummy! Will do again later with all the right stuff!5 stars

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