Oat Chocolate Bars

These soft-baked bars combine rolled oats, cocoa, and scattered chocolate chips in a sturdy square that travels well. Applesauce keeps the crumb moist, while a modest amount of brown sugar supplies caramel flavor and helps the edges brown.

Details

• Yield: 16 bars
• Prep: 15 minutes
• Bake: 22 to 27 minutes
• Oven: 350°F/175°C

Ingredients

• 1 1/2 cups old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 1/2 cup packed light brown sugar
• 2 large eggs, at room temperature
• 3/4 cup unsweetened applesauce
• 1/3 cup neutral oil
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips, divided

Equipment

Gather an 8-inch square metal pan, parchment paper, two bowls, whisk, flexible spatula, offset spatula or spoon, rack, and instant-read thermometer.

Method

1. Heat the oven to 350°F/175°C. Line the pan with a parchment sling, leaving overhang for lifting.
2. Whisk oats, flour, cocoa, baking powder, cinnamon, and salt. Break up any cocoa lumps.
3. In a second bowl, whisk brown sugar, eggs, applesauce, oil, and vanilla until evenly blended. Fold in the dry mixture and 1/3 cup chocolate chips just until no dry streaks remain.
4. Spread the thick batter into an even layer and scatter the remaining chips over it. Bake 22 to 27 minutes, until the center looks set, a tester has moist crumbs rather than wet batter, and the middle reaches about 200°F/93°C.
5. Cool in the pan 20 minutes. Lift onto a rack and cool completely before cutting into 16 squares.

Cues and troubleshooting

The batter should be thicker than cake batter but easy to spread. Watery applesauce may require another tablespoon of flour. Do not grind the oats; their structure keeps the bars pleasantly chewy. A dry, crumbly result usually means the bars baked too long or were cut while warm. If the middle sinks slightly, allow the slab to cool completely before judging its texture. For clean cuts, wipe the knife between slices.

Substitutions

Quick oats can replace rolled oats for a softer, more uniform crumb. White whole-wheat flour can replace all-purpose flour, though one tablespoon milk may be needed if the batter becomes stiff. Use chopped dark chocolate, milk chocolate chips, or raisins in place of semisweet chips. Pear puree can replace applesauce. A 9-inch pan makes thinner bars; begin checking five minutes earlier.

Storage and safety

Store cooled bars airtight at room temperature for three days or refrigerate for up to six days. Freeze separated by parchment for two months and thaw covered. Do not seal warm bars because trapped steam makes the surface sticky. Flour and eggs must be cooked, so avoid tasting raw batter. Check ingredient labels when serving people with gluten, dairy, or soy allergies.