Every time I run out of these delicious crispy top oatmeal bars, I need to make more. They are one of my all time favorites and for lots of reasons. There is no white flour, lots of dark chocolate chunks, and the recipe is easy to put together. The crispy top is the best part, made with pecans, brown sugar, and coconut. I have made the top with avocado oil and with melted butter and there’s not much difference to me.
I like something sweet after every meal, even breakfast, and this is my favorite breakfast dessert. Well, between the fig bars and these oat bars, maybe it’s the fig bars, no,,, the oat bars… oh well. I just love sweets so I have to keep finding ways to make them healthier. Click here for the recipe. – Jenny Jones
I took my treasured oatmeal chocolate chip bars to a new stratosphere today. Besides using chunks of a dark chocolate bar, I added a broiled coconut-pecan topping and all I can say is, “Somebody, please hide them from me!” This hybrid dessert has no white flour, lots of fiber, dark chocolate chunks, and a crispy topping — I love love love it!
All I did was use the topping from my Oatmeal Snacking Cake and put it on my Oatmeal Chocolate Chip Bars. I broiled it for about a minute and I have a new dessert that is healthier than most and really easy to make. You can use butter or oil in the topping so anyone like me, who prefers baking without butter, will love this too. These healthy bars are so yummy, I froze some because… well I just had to. ?
I like this so much I added it as a new recipe. For my new Oatmeal Bars With A Crispy Coconut Top, click here– Jenny Jones
Every time I run out of these delicious crispy top oatmeal bars, I need to make more. They are one of my all time favorites and for lots of reasons. There is no white flour, lots of dark chocolate chunks, and the recipe is easy to put together. The crispy top is the best part, made with pecans, brown sugar, and coconut. I have made the top with avocado oil and with melted butter and there’s not much difference to me.
