Oatmeal Coconut Chocolate Chip “Brookie” Bars
You may be thinking what on earth is a “brookie”? It’s a breakfast cookie, of course! These Oatmeal Coconut Chocolate Chip “Brookie” Bars look amazing and taste just as great.
Imagine the kids’ delight when they realize they get a cookie for breakfast. I knew my kids would be excited about these because I was. How often can you make a cookie bar for breakfast and feel good about serving them? I found this recipe on the Big Girls, Small Kitchen blog, and new it would be winner.
They’re loaded with rolled oats, and they also have small amounts of sugar, oil, and even peanut butter. Since the brookies don’t have much sugar, the chocolate chips make them just sweet enough. I added some sweetened flaked coconut because it adds texture and an extra nutty flavor.
These aren’t just for breakfast, by the way….they double quite nicely as a snack!
You can change these brookie bars up so many different ways. Omit the peanut butter and substitute it with applesauce or pumpkin. Instead of chocolate chips, you could use peanut butter, white chocolate, butterscotch, or cinnamon chips.
You can also opt to use dried fruit instead of chips, as well. Top them with chopped walnuts, almonds, or pecans if you like.
The options are endless, and so very exciting.
These brookie bars couldn’t be easier to put together.
Just stir together the rolled oats, whole wheat flour, baking powder, cinnamon, salt, and coconut in a small bowl.
Whisk the peanut butter, brown sugar, oil, egg, milk, and vanilla in a large bowl. Add the dry ingredients to the wet ingredients and stir just until combined.
Fold in the chocolate chips
Divide the batter evenly between two greased 8 1/2 x 4 1/2″ loaf pans.
Bake on the center rack of your oven at 375 degrees for 25-30 minutes, or until they’re golden brown.
Remove from the oven and cool on a wire rack for about 5 minutes. Remove from the pan and cool completely on the wire rack.
When they’re nice and cool, cut them each into 8 bars.
These look deceivingly crispy, but they’re not at all. They’re soft like a cookie, hence the name “brookie”.
I promise you, whoever you make these for will happily devour them. This is just a happily-ever-after-cookie-for-breakfast kind of story.
Enjoy your brookies! 🙂
- 2 cups old fashioned rolled oats
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup sweetened flaked coconut
- 1/4 cup peanut butter (I used natural crunchy)
- 3 tablespoons brown sugar
- 1/4 cup canola oil
- 1 egg
- 1 1/2 cups low fat milk (or almond milk)
- 1 teaspoon vanilla
- 1/2 cup mini semi-sweet chocolate chips
- Preheat oven to 375 degrees. Spray (2) 8 1/2 x 4 1/2" loaf pans with cooking spray.
- In a small bowl, stir together the rolled oats, whole wheat flour, baking powder, cinnamon, salt, and coconut. Set aside.
- In a large bowl, whisk together the peanut butter, brown sugar, and oil. If your peanut butter is thick, use an electric mixer. Whisk in the egg until incorporated. Add the milk and vanilla, and whisk until combined.
- Add the dry ingredients to the wet ingredients, and stir just until combined. Fold in the chocolate chips. Divide the batter evenly between the two prepared loaf pans. Bake on the center rack of the oven for 25-30 minutes, or until they're golden brown. Remove from the oven and cool for 5 minutes on a wire rack. Remove the bars from the loaf pans and continue to cool on the wire rack. Cut each into 8 breakfast cookie "brookie" bars.
- Substitute the peanut butter for applesauce or pumpkin. Add chopped nuts to the top of the batter, if desired.
- Substitute the chocolate chips for peanut butter, white chocolate, butterscotch, or cinnamon chips.
- Adapted from Big Girls, Small Kitchen Oatmeal Chocolate Chip Breakfast Bars