Peanut Butter Chocolate Chip Oatmeal Bars


  • large (5-quart or so) mixing bowl
  • small bowl (big enough for a cup of flour)
  • rubber or silicone spatula, for mixing, scooping, and pressing
  • 8″x 8″ baking pan
  • parchment paper


  • 1 cup quick oats (100g)
  • 1 cup water
  • 3/4 cup white flour (100g)
  • 1/2 cup shredded coconut (50g)
  • 1 cup creamy peanut butter (I use Jiff) (250g) [Note: Jiff is non-GMO, has zero trans fat and no cottonseed or palm oil]
  • 1/2 cup packed brown sugar (100g)
  • 1/2 cup chocolate chips (85 g) (I get the in bulk at Willimantic Food Coop)
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • cooking spray


  • Turn on the oven to 350 degrees.
  • To the large bowl add 1 cup (100g) of quick oats.
  • Boil one cup of water and mix it into the oats.
  • Mix in 1/2 cup (100g) of packed brown sugar.
  • Mix in 2 tsp of vanilla extract.
  • Allow this mixture to cool while you do the other prep. (Let it cool at least 20 minutes.)
  • Fill a measuring cup (or weigh 250g) with peanut butter to have ready.
  • To a small bowl, add 3/4 cup (100g) of flour, 1 tsp of cinnamon, 1/2 tsp of baking powder, and 1/2 tsp of baking soda.
  • Line the 8″x8″ pan with parchment, with a little extra length hanging out to use as handles. Spray the parchment with cooking spray.
  • Mix the small bowl ingredients into the large bowl.
  • Mix the peanut butter into the large bowl.
  • Mix 1/2 cup (85g) of chocolate chips into the large bowl.
  • The mixture is thick. Scoop and press it down into the pan, making reasonably even.
  • Cook it for 25 minutes.
  • Let it cool completely and then lift it out by the parchment handles and cut it into bars.
  • Try not to eat the entire batch in one sitting.

Submitted by:

Paul Cocuzzo, Feb 2017