The 1%…


chocolate cranberry

mint and chocolate chips

So for the practically 1% of all people who are vegan, these chocolate chip oat bars are 99% vegan ( I didn’t have any carob chips handy to replace the chocolate chips, which contain trace dairy elements). Ground flax seed boosts omega-3 content. Coconut oil lends a buttery richness to the bars, while agave maple syrup adds a low GI saccharine sweet. Cinnamon and nutmeg help to further reduce blood sugar and guilt, as well as add a lovely aromatic quality to the air while the bars are baking. (cont. for recipe)

The 99% Vegan Chocolate Chip Oat Bars by Yours Truly


  • 3/4 cup coconut milk ( or other nondairy milk such as soy, almond, hazelnut, etc.)
  • 2 TBS coconut oil ( I used Nutiva Coconut Oil. Find in online here).
  • 2 TBS agave maple syrup
  • 1 1/2 cups quick rolled oats
  • 1/2 cup ground flax seed
  • 1/2 cup chocolate chips or carob chips
  • 1/2 cup your favorite nuts
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg


  1. Preheat oven to 350 degrees and spray a 9 x 5 dark non-stick bread loaf pan with cooking spray. If using a convection oven, lower by 25 degrees.
  2. Whisk coconut oil, milk, vanilla, agave maple syrup and vanilla until well combined.
  3. Add oats, flax, salt, cinnamon and nutmeg to coconut oil mixture and mix until just moistened.
  4. Fold in chocolate chips and nuts.
  5. Spoon chocolate chip oat mixture into bread loaf pan, leveling edges and spreading evenly
  6. Bake for 30 minutes ( 5 minutes less for convection ovens) or until firm and top has set. They are ready when a tooth pick inserted into the center of the bars comes out clean.
  7. Cool for 5-10 minutes, and then slice into squares, as big or as little as you want them!


– add 1/4 cup of craisins or dried cranberries as you fold in the chips and nuts.

– replace 1/4 cup chocolate chips with mint chocolate chip, peanut butter chips or butterscotch chips or replace chips entirely.

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