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