Recipe: Baked Oatmeal Chocolate Chip Squares

Happy Labor Day! Here’s hoping all of you are enjoying some time away from real life and indulging or participating in something that makes you very, very happy.

Now onto the recipe.

Oatmeal chocolate chip squares. 50% breakfast, 50% dessert, 100% wonderful.

I know, I know – another oat-based recipe? Really, Vanessa? Yes, really. But! These squares are really tasty and so easy to throw together, I just had to share.

Oatmeal chocolate chip cookies are my kryptonite. Never have I ever been able to turn down their chewy and chocolatey goodness. This is my take on my favorite cookie, which just happens to be cruelty-free and a smidge healthier than the traditional recipe we all know so well.

While the flavor of flaked coconut is delicious , I used it more for the chewy quality it adds to the recipe. You can skip it if you want, but the texture is that much better when you don’t. Just sayin’.

Baked Oatmeal Chocolate Chip Squares

• Servings: 6-8
• Time: 30 minutes
• Difficulty: easy
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*Flax Egg Prep: mix 1 tablespoon flaxseed meal with 2 tablespoons water and set aside

Dry ingredients

1 cup rolled oats

1/2 cup oat or spelt flour

1 teaspoon cinnamon

1/2 teaspoon pink himalayan salt

1/2 teaspoon baking powder

Wet ingredients

1/2 cup almond milk

3 tablespoons coconut sugar

1 tablespoon coconut oil, melted and slightly cooled

1/2 teaspoon vanilla extract

Add-ins

1/4 cup dark chocolate chips or dark chocolate, chopped

1/4 cup coconut flakes

 

Preheat oven to 350 degrees and line an 8×8 baking dish with parchment paper. Set aside.

In a large bowl, add dry ingredients and stir until just combined.

In a medium bowl, add wet ingredients and stir. Add in the flax egg you made at the beginning of this recipe.

Add wet ingredients to dry ingredients and stir until together until they are completely mixed.

Fold in chocolate chips or chopped dark chocolate and flaked coconut.

Pour batter into baking dish, spreading out evenly.

Bake for 20-23 minutes. To make sure squares are completely done, poke with a toothpick – the toothpick will come out dry.

Allow to cool in the pan for 10 minutes before transferring to a cooling rack for an additional 15 minutes before cutting and serving.