When I first featured this Flax and Oat Bars recipe it was an immediate hit. It was picked up by Enjoy Life and shared throughout social media on several special diet sites. Like many recipes, its moment passed. But in my mind, this recipe is a healthy, sweet, snacking staple that never goes out of style. Not to mention, it’s perfect for this time of year, when easy, healthy snacks and breakfasts are in big demand.
Chocolate Chip Flax and Oat Bars are Famously Allergy-Friendly
Of course, the recipe is dairy-free, but these Chocolate Chip Flax and Oat Bars can be made to suit almost any dietary need – from gluten-free to vegan to top allergen-free.
Though I call them “bars,” I usually make these in silicone muffin pans. They pack in and pop out nicely for pre-portioned single serves without any greasing or cutting required. But I didn’t think people would know what I meant if I called them oat rounds!
Special Diet Notes: Chocolate Chip Flax and Oat Bars
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, optionally nut-free, optionally peanut-free, soy-free, optionally vegan, and vegetarian.
- 3 tablespoons maple syrup, honey, or agave nectar
- 2 tablespoons brown sugar or evaporated cane juice
- 1 tablespoon coconut oil or sustainable palm oil
- ½ cup peanut butter, sunflower seed butter, or your favorite nut or seed butter
- ½ teaspoon vanilla extract
- Generous pinch salt
- 2 tablespoons ground flaxseed
- 1 cup quick or rolled oats (certified gluten-free, if needed)
- 1 cup unsweetened crispy rice cereal
- ½ cup dairy-free mini chocolate chips (like Enjoy Life)
- Add the sweeteners and oil to a medium saucepan or skillet. Place the pan over low heat, and gently warm, while whisking, until the sugar crystals have dissolved, about 2 to 3 minutes.
- 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.
- Stir in the flaxseed, followed by the oats and cereal.
- Now you have two choices with the chocolate chip. 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.
- The mixture will be crumbly, but that is okay. Press it firmly into a greased or parchment-lined 8x8-inch pan or into 10 to 12 silicone muffin cups (use plastic wrap or parchment to press it in if it is too sticky). Make sure it is packed in there nicely, then place the bars into the freezer to chill for 30 minutes to 1 hour.
- Cut into bars or pop them out and eat. I store them in the refrigerator. This keeps the bars fresh and from getting too soft. They also freeze well.