Best Gluten Free Oatmeal Chip Bars Recipes

Gluten-free Oatmeal Chocolate Chip Bars image

Provided by Katie | Wheat by the Wayside

Categories Dessert

Time 50m

Number Of Ingredients 11

1/2 cup butter, (softened)
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
1 egg yolk
1/2 teaspoon vanilla
1 cup gluten-free flour blend, (such as Bob's 1:1 baking flour, Pamela's Artisan Blend, or Namaste Perfect Flour Blend)
1 teaspoon baking powder
1/4 teaspoon salt
1 cup gluten-free rolled oats
1 cup semi-sweet chocolate chips, (plus some extra to sprinkle on top if desired)

Steps:

Preheat oven to 375°F. Line a 9-inch square pan with parchment paper. Lightly grease pan as well.
Cream together the butter and sugars.
Blend in the egg and vanilla.
Whisk together the dry ingredients and then blend into the creamed mixture.
Stir in the oats and chocolate chips until just combined.
Spread evenly into the pan. Sprinkle a few extra chocolate chips on top and press them into the dough.
Bake at 375°F for 25-30 minutes. The bars should be golden brown on top and a toothpick inserted in the center should come out clean.
Cool completely before cutting into squares.

Nutrition Facts : Calories 224 kcal, ServingSize 1 serving

Peanut Butter Oatmeal Chocolate Chip Bars (Gluten Free) image

Provided by Pinch of Wellness

Categories Dessert

Time 30m

Number Of Ingredients 8

Steps:

Preheat oven to 350 F.
Spray an 8x8 inch metal baking dish with non-stick release pan spray.
In a medium bowl, combine peanut butter, brown sugar, vanilla, baking soda and salt. Using an electric mixer, beat at medium speed for about 2 minutes.
Add in egg, mix until combined.
Add in oatmeal and chocolate chips. Mix until combined.
Transfer the prepared baking dish and spread so that batter is an even height across the top.
Bake for 15 minutes or until toothpick is inserted and comes out clean (don't over cook).
Let cool before cutting into squares. Enjoy!

Nutrition Facts : Calories 192 kcal, ServingSize 1 serving

Gluten-free Oatmeal Chocolate Chip Bars image

Provided by Texanerin Baking

Time 35m

Yield 18 bars

Number Of Ingredients 9

3/4 cup (168 grams) unsalted butter, room temp or 1/2 cup + 2 tablespoons (140 grams) refined coconut oil PLUS 1 tablespoon water for dairy-free/vegan
1 1/3 cups (266 grams) packed brown sugar or 1 1/3 cups (250 grams) coconut sugar1
2 large (50 grams each, out of shell) eggs or 2 chia eggs for vegan2
2 teaspoons vanilla extract
2 cups (184 grams) gluten-free rolled oats
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups (188 grams) King Arthur Flour Measure for Measure Gluten-free Flour3 or 1 1/2 cups (207 grams) Bob's Red Mill Gluten-free 1-to-1 Baking Flour4
2 cups (340 grams) chocolate chips

Steps:

Preheat the oven to 350 °F (175 °C) and line a jelly roll (10"X15") pan with parchment paper.
Beat the fat and sugar together in a large mixing bowl using an electric hand mixer or stand mixer using the paddle attachment.
Beat at medium speed for about 1 minute until very well combined.
Beat in the eggs and vanilla at low speed until combined.
Sprinkle the baking soda and salt on top and then the flour and oats.
Mix at low until combined and then stir in the chocolate chips.
Use a silicone spatula to spread the dough over the bottom of the prepared pan.
Bake for 25-31 minutes (it depends on what combination of ingredients you use), or until the bars are golden brown and the bars are completely set in the center and don't look at all wet. They shouldn't be gooey like brownies.
Let them cool completely in the pan.
Store in an airtight container for up to 5 days, refrigerate for 2 weeks, or freeze for up to 3 months.