By Karyl Leavings. Updated December 2025.⭐⭐⭐⭐⭐from 127 votes
These Blender Chocolate Oat Bars are the soft, fudgy, chocolate-kissed snack you can whip up in minutes-and each square stays under 100 calories. With simple pantry ingredients, a blender, and less than 10 minutes of prep, this recipe proves that healthier treats can taste indulgent. Perfect for lunchboxes, post-workout snacks, or a cozy evening bite.
Table of Contents
Blender Chocolate Oat Bars (100-Calorie Treat)
- Total Time: 32
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Soft, fudgy 100-calorie chocolate oat bars made in a blender with oats, banana, Greek yogurt, cocoa, and a touch of maple syrup for an easy, healthy snack.
Ingredients
2 cups (180g) rolled oats
1 large ripe banana (about 120g), mashed
1/2 cup (120g) Greek yogurt (or dairy-free alternative)
1/4 cup (25g) unsweetened cocoa powder
1/4 cup (60ml) maple syrup
2 large eggs (about 100g) or 2 flax eggs
1 tsp (4g) baking powder
1 tsp (5ml) vanilla extract
1/8 tsp fine sea salt
Optional: 1/4 cup (40g) mini chocolate chips
Instructions
1. Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20cm) baking pan with parchment paper.
2. Add rolled oats to a blender and blend until they form a fine oat flour.
3. Add banana, Greek yogurt, cocoa powder, maple syrup, eggs, baking powder, vanilla, and salt to the blender.
4. Blend until the batter is thick, smooth, and glossy, scraping down the sides as needed.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Sprinkle mini chocolate chips evenly over the top, if using.
7. Bake for 20–24 minutes, until the edges are set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
8. Cool completely in the pan, then lift out using the parchment and slice into 16 bars.
Notes
For dairy-free bars, use coconut or cashew yogurt instead of Greek yogurt.
For egg-free bars, replace each egg with a flax egg (1 tbsp ground flax + 3 tbsp water per egg).
To keep bars under 100 calories, skip the chocolate chips and slice into 16 equal pieces.
Store bars in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Warm a bar in the microwave for 10–12 seconds for an extra soft, brownie-like texture.
- Prep Time: 10
- Cook Time: 22
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 98
- Sugar: 6
- Sodium: 55
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 4
- Cholesterol: 31
About This Recipe
These Blender Chocolate Oat Bars combine whole-grain rolled oats, cocoa, banana, yogurt, and a touch of sweetener to create a batter that’s smooth, glossy, and bakes into irresistibly tender bars. They’re naturally flourless, freezer-friendly, and rely on the blender to give them their signature silky texture.
Why it works:
Blending the oats into a fine flour gives structure without wheat, while banana and yogurt provide moisture and tenderness without heavy fats. The result: a brownie-meets-snack-bar hybrid that tastes decadent but stays light.
When to make it:
Anytime you want a quick, wholesome chocolate treat-after school, during meal prep, or when you’re craving chocolate but want something feel-good.
Why You’ll Love It
- Soft, fudgy texture with a brownie-like chew
- Ready to bake in under 10 minutes
- Naturally flourless, whole-grain, and under 100 calories per bar
- Perfect for busy families or meal prep
- Customizable with mix-ins like mini chips or nuts
Key Ingredients & Notes
Rolled Oats (2 cups / 180g)
These act as the “flour.” When blended, they become fine oat flour that gives the bars lift and tenderness. For a deeper dive into oat nutrition, see this helpful overview from Healthline about the benefits of whole-grain oats.
Banana (1 large / ~120g)
Adds natural sweetness, moisture, and binding. Choose a banana with brown speckles-it will blend smoother and taste sweeter. If bananas aren’t your thing, unsweetened applesauce is a great substitute.
Greek Yogurt (½ cup / 120g)
Adds creaminess and keeps calories in check. You can also use coconut yogurt for dairy-free. This also echoes the creamy texture you’ll find in treats like our No-Bake Peanut Butter Yogurt Cups over on Flavor & Recipes.
Unsweetened Cocoa Powder (¼ cup / 25g)
Creates a rich chocolate flavor without the calories of melted chocolate. Dutch-process cocoa gives a deeper, smoother chocolate note; natural cocoa tastes brighter.
Maple Syrup (¼ cup / 60ml)
Just enough to sweeten without pushing the bars over 100 calories. Honey substitute also works, but avoid adding more since liquids change structure.
Eggs (2 large / 100g)
Bind the batter and give lift. For egg-free, two flax eggs work beautifully.
Baking Powder (1 tsp / 4g)
Helps the bars rise gently, giving them a softer chew.
Vanilla (1 tsp / 5ml)
Adds aroma and rounds out the chocolate flavor.
Mini Chocolate Chips (Optional, ¼ cup / 40g)
A sprinkle makes the bars extra chocolatey. For the lowest-calorie version, skip them.
As a note on cocoa types, BBC Good Food has a helpful breakdown of different cocoa varieties if you want to understand deeper flavor differences.
How to Make Blender Chocolate Oat Bars
1. Prep the Pan
Line an 8×8-inch (20×20cm) metal baking pan with parchment paper, leaving a little overhang so you can lift the bars out easily later. Preheat the oven to 350°F (175°C).
2. Blend the Oats
Add the rolled oats to your blender and pulse until they become a fine flour. This should take 10–15 seconds in a high-speed blender.
3. Add Remaining Ingredients
Add the banana, yogurt, cocoa powder, maple syrup, eggs, baking powder, vanilla, and salt. Blend until the mixture is thick, smooth, and glossy. Scrape down the sides if needed.
4. Pour and Smooth
Spread the batter evenly into your prepared pan. If adding mini chocolate chips, sprinkle them on top.
5. Bake
Bake for 20–24 minutes, or until the edges look set and the center is slightly soft but not jiggly. A toothpick should come out mostly clean with a few moist crumbs.
6. Cool and Slice
Cool completely before slicing into 16 squares-this ensures clean edges and the perfect chewy texture.
Pro Tips for Success
- Use a ripe banana: The sweeter it is, the better these bars taste, especially with reduced added sweetener.
- Blend long enough: Under-blending can lead to gritty texture; blend until silky.
- Watch the bake time: Overbaking will make the bars dry-pull them when the center is just set.
- Grease your parchment edges: A tiny bit of oil prevents sticking along the sides.
- For extra fudginess: Replace 2 tbsp (30g) of yogurt with additional banana.
- Let them cool: These bars finish setting during cooling-cutting early will crumble.
- Try folding add-ins: A handful of chopped strawberries or raspberries adds brightness, similar to the fruity hit in our Strawberry Yogurt Parfait.
Variations & Substitutions
High-Protein Version
Add 1 scoop (30g) chocolate or vanilla protein powder and reduce oats to 160g. For more protein-rich ideas, see our Chocolate Chip Protein Cookies on Flavor & Recipes.
Banana-Free
Swap banana for 120g unsweetened applesauce, adding 1 more tablespoon (15ml) maple syrup if you prefer sweeter bars.
Dairy-Free
Use coconut or cashew yogurt.
Nut-Free
Use regular oats and dairy-free yogurt; avoid almond-based yogurts.
Extra Chocolatey
Stir 2 tablespoons (10g) extra cocoa powder into the batter.
Textured Bars
Fold in chopped nuts, seeds, or dried fruit-pumpkin seeds add great crunch.
King Arthur Baking has an excellent reference page on using oat flour in baking if you’d like to experiment further with flourless bar textures.
Serving & Storage
Serving Ideas
Serve chilled for firm, brownie-like squares or slightly warmed for a softer, fudge-like texture. Pair with fruit, yogurt bowls, or tuck them into lunchboxes.
Refrigeration
Store bars in an airtight container for up to 5 days.
Freezing
Freeze in a single layer, then transfer to a freezer-safe bag. They keep for up to 3 months.
Reheating
Warm a bar for 10–12 seconds in the microwave for that fresh-baked taste.
Shelf Life
At room temperature, keep for 2 days; refrigerated, up to 5 days; frozen, up to 3 months.
FAQs
How do I keep the bars under 100 calories each?
Slice into 16 squares, skip the chocolate chips, and measure ingredients accurately (weight helps!). The combination of banana, oats, and cocoa keeps them naturally low-calorie while still tasting indulgent.
Can I make these without a blender?
Yes-use store-bought oat flour and mix everything in a bowl. Ensure the batter is smooth, and note that the texture may be slightly denser without aeration from blending.
Can I double the recipe?
Absolutely. Use a 9×13-inch (23×33cm) pan and bake for 22–26 minutes. Keep an eye on the center so it doesn’t overbake.
Are these good for kids?
Totally! They’re soft, lightly sweetened, and full of whole grains. If serving toddlers, skip the chocolate chips and cut into small squares.
Can I make these sweeter?
Yes-add 1–2 extra tablespoons (15–30ml) maple syrup or use a sweeter banana. You can also add mini chocolate chips for a richer bite.
Conclusion
If you make these Blender Chocolate Oat Bars, I’d love to hear how they turned out! Leave a rating, share your thoughts, or upload a photo of your chocolatey creation. And don’t forget to join the Flavor & Recipes newsletter for more wholesome, family-friendly treats.
