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These no bake Chocolate Chip Breakfast Bars are perfect as a quick breakfast or snack for the entire family. They are highly customizable and very easy to make. With only 8 ingredients, 15 minutes of prep time and 2 hours of chilling you will soon find yourself snacking on these delicious breakfast bars. I hope you enjoy!
How To Make These Chocolate Chip Breakfast Bars?
I always start by gathering all of the ingredients needed in a recipe and weighing and measuring everything before I start to cook or bake. This part is really important and key in keeping everything organized.
You can find the full printable version below.
To make these chocolate chip breakfast bars you start by lining a square pan with parchment paper.
In a microwave safe bowl or a small saucepan over medium heat, combine the maple syrup, nut butter and coconut oil. Melt and stir until smooth and combined. Remove from the heat and stir in vanilla extract. Let cool down for 1-2 minutes.
In a large mixing bowl combine oats, Cheerios, sea salt and chocolate chips. Stir in the nut butter mixture while still slightly warm and the chocolate chips start to melt into the mixture.
Transfer the mixture into the prepared baking pan pressing firmly down with a spatula or a spoon into an even layer. Top with extra chocolate chips for garnish.
Place the bars in the refrigerator for at least 2 hours to set. You can also leave them in overnight. Once the bars are fully chilled, remove from the pan onto a cutting board and slice into squares or bars.
How To Store These Chocolate Chip Breakfast Bars?
Store in the refrigerator in an airtight container for up to 1 week. Or in the freezer for up to 2 months.
Notes + Substitutions
It’s very important to chill these bars for at least 2 hours. That helps them to firm up so that it makes it easier to cut them into bars and serving. I always store them in the refrigerator and serve them chilled. They make the perfect snack or breakfast in the mornings.
Maple Syrup – I prefer to use maple syrup as the sweetener in this recipe because I think it gives it the perfect not too sticky texture. But instead of maple syrup you can also use honey or agave nectar.
Nut Butter – In this recipe I use almond butter but instead of almond butter you can use any nut butter of your choice. Peanut butter would work great.
Coconut Oil – Melted butter can be used instead of coconut oil.
Quick Cooking Oats – I think this recipe works best with quick cooking oats but you can use pretty much any oats you want.
Cheerios – Instead of the Cheerios I use in these bars you could use Rice Krispies!
Chocolate Chips – I use semi sweet chocolate chips in these bars but any type of chocolate chips works.
Endless Possibilities
These bars are very customizable so use your favorite ingredients in them!For example:
Use your favorite sweetener.
Use your favorite nut butter.
Use your favorite flavored extract.
Use your favorite type of oats.
Use your favorite type of cereal.
And use your favorite type of chocolate chips or chopped chocolate.
Other Recipes You Might Like:
Homemade Breakfast Granola Bars
I hope you enjoy these chocolate chip breakfast bars as much as I do. And if you make them be sure to leave a comment and/or give it a rating! I’d also love to hear from you on Instagram and see pictures of what you make. So if you do, don’t forget to tag @alaingablog
Products I Recommend:
PrintChocolate Chip Breakfast Bars
These no bake Chocolate Chip Breakfast Bars are perfect as a quick breakfast or snack for the entire family. They are highly customizable and very easy to make. With only 8 ingredients, 15 minutes of prep time and 2 hours of chilling you will soon find yourself snacking on these delicious breakfast bars.
- Prep Time: 2 hrs 15 mins
- Total Time: 50 minute
- Yield: 9 bars 1x
Ingredients
113 gr / 1/3 cup pure maple syrup
80 gr / 1/3 cup nut butter of choice
2 tbsp coconut oil
1 tsp vanilla extract
180 gr / 2 cups quick cooking oats
25 gr / 1 cup Cheerios or other cereal
½ tsp fine sea salt
80 gr / ½ cup chocolate chips of choice
(extra for garnish)
Instructions
Line a square baking pan (8×8 or 9×9) with parchment paper.
In a microwave safe bowl or a small saucepan over medium heat, combine the maple syrup, nut butter and coconut oil. Melt and stir until smooth and combined.
Remove from the heat and stir in vanilla extract. Let cool down for 1-2 minutes.
In a large mixing bowl combine oats, Cheerios, sea salt and chocolate chips.
Stir in the nut butter mixture while still slightly warm and the chocolate chips start to melt into the mixture.
Transfer the mixture into the prepared baking pan pressing firmly down with a spatula or a spoon into an even layer. Top with extra chocolate chips for garnish.
Place the bars in the refrigerator for at least 2 hours to set. You can also leave them in overnight.
Once the bars are fully chilled, remove from the pan onto a cutting board and slice into squares or bars.
Serve and enjoy immediately or store in the refrigerator in an airtight container for up to 1 week. Or in the freezer for up to 2 months.
Keywords: Chocolate Chip Breakfast Bars
