Chocolate Chip Flax a‘nd Oat Bars
Serves: 10-12
  • 3 tablespoons maple syrup, honey, or agave
  • 2 tablespoons brown sugar or evaporated cane juice
  • 1 tablespoon coconut or palm oil (not shortening)
  • ½ Cup peanut butter, SunButter, or your favorite nut or seed butter
  • ½ teaspoon vanilla extract
  • Generous pinch or two of salt (omit if using salted nut or seed butter)
  • 2 tablespoons ground flaxseed
  • 1 cup quick or rolled oats (use certified gluten-free oats or give quinoa flakes a go for gluten-free)
  • 1 cup Perky’s Crunchy Flax Cereal (can sub their rice cereal or crispy rice cereal)
  • ½ cup Enjoy Life Mini Chocolate Chips
  1. In a medium-sized saucepan or skillet, combine the two sweeteners and the oil, and gently warm over low heat while stirring until the sugar crystals have dissolved. This should just take a couple of minutes.
  2. Stir in the nut or seed butter, vanilla, and salt until smooth. Remove from the heat. Allow the mixture to cool for a couple of minutes.
  3. Stir in the flaxseed, followed by the oats and cereal.
  4. Now you have two choices here. If you want the chocolate chips to stay intact, let the mixture cool for few more minutes, and then stir in the chocolate chips. Or, if you are antsy like me, stir in the chocolate chips right away. They may melt a little against the warm pan, but I like them that way.
  5. The mixture will be crumbly, but that is okay. Press it firmly into an 8 x 8 pan (use saran wrap or wax paper over your hand if it threatens to stick while pressing) or into 10 to 12 muffin tins. Make sure it is packed in there nicely, then place the bars into the freezer to chill for 30 minutes to an hour.
  6. Cut into bars or pop them out and eat. I store them in the refrigerator, this keeps them fresh and from getting too soft.
Recipe by Go Dairy Free at