Pin Avocado Chocolate Chip Energy Bars are my answer to those mid-morning hunger pangs and post-workout snack cravings. With their creamy avocado base, hearty oats, crunchy nuts, and sweet bursts of chocolate chips, these bars are both nourishing and satisfying. Whether you need a fast breakfast or a wholesome snack for the kids, they come together in no time using pantry favorites.
I first whipped up a batch when rushed for school lunch prep. The creamy texture and mild sweetness won over everyone in the house – these quickly became a weekly staple.
Ingredients
- Ripe avocado: Provides creamy moisture and healthy fats. Choose a perfectly ripe avocado that gives slightly when squeezed
- Honey or maple syrup: Brings natural sweetness. Opt for local honey or pure maple syrup for best flavor
- Coconut oil: Binds and adds richness. Use virgin coconut oil for extra aroma or refined for neutral taste
- Egg: Gives lift and structure. Fresh large eggs help these bars stay tender
- Vanilla extract: Balances flavors. Use real vanilla extract for depth
- Rolled oats: Form the base of the bars. Go for old fashioned oats not quick oats for chewiness
- Whole wheat flour: Adds fiber and helps the bars hold together. Store flour airtight and buy in small quantities for freshness
- Ground flaxseed: Packs in omega-3s and a slight nutty flavor. Check that ground flaxseed smells fresh and nutty not bitter
- Baking soda: Lightens and helps bars rise. Ensure baking soda is active for fluffiest results
- Salt: Punches up all the other flavors. A fine sea salt works well to evenly disperse
- Mini chocolate chips: Add bursts of sweetness and richness. Use semisweet or dark chips and scan ingredients for allergens
- Chopped walnuts or pecans (optional): Crunch and heartiness. Choose fresh nuts store in the fridge to keep from going rancid
Instructions
- Preheat the Oven:
- Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Place a square of parchment paper in an 8 by 8 inch pan letting the sides overhang for easy lifting later
- Mash and Mix the Wet Ingredients:
- Peel and pit the avocado then mash it in a large bowl until completely smooth. Add the honey or maple syrup melted coconut oil egg and vanilla. Whisk these together until the mixture looks silky and pale green
- Combine the Dry Ingredients:
- In a separate bowl stir together rolled oats whole wheat flour ground flaxseed baking soda and salt. Mix to blend well and ensure leavening is evenly dispersed which prevents any bitter pockets
- Form the Batter:
- Pour the dry ingredients into the wet mixture. Stir gently with a spatula just until you no longer see streaks of flour. This step keeps the bars tender and prevents overmixing
- Add Chocolate and Nuts:
- Sprinkle in the mini chocolate chips and nuts if using. Fold gently so the additions are spread evenly throughout the batter. Every bar should get a little chocolate in each bite
- Spread in the Pan:
- Spoon the thick batter into your prepared pan. Use a spatula to press and smooth the surface all the way to the corners so the bars bake evenly and do not crumble
- Bake the Bars:
- Slide the pan into the hot oven and bake for twenty to twenty five minutes. Watch for golden edges and check with a toothpick inserted in the center. It should come out mostly clean with just a few moist crumbs
- Cool and Slice:
- Remove pan from oven. Place on a wire rack and let cool completely. Do not rush this step as cooling lets the bars firm up. Once cool lift from the pan using parchment and slice into equal bars
Pin I always look forward to adding dark chocolate chips as my personal treat. The way they melt into the bars brings me right back to Saturday mornings when my kids curl up on the couch waiting for a warm batch to cool
Storage Tips
Once fully cooled store bars in an airtight container at room temperature for up to five days. For longer storage freeze bars in layers between parchment squares and thaw individual bars as needed. They stay moist and chewy even after freezing which is perfect for prepping snacks ahead of time
Ingredient Substitutions
To make these bars vegan swap the egg for a flax egg which is one tablespoon ground flaxseed plus two and a half tablespoons water. Let it gel for five minutes before mixing. Use maple syrup instead of honey and check your chocolate chips for vegan status. If you are nut free simply leave out the nuts or use sunflower seeds
Serving Suggestions
Pair a fresh energy bar with your morning cold brew or hot tea for a satisfying breakfast. They are also sturdy enough to pack for hikes or picnics. Sometimes I crumble a bar over Greek yogurt as a makeshift parfait
Cultural and Historical Context
Avocado often appears in sweet bakes throughout Latin America and Asia but using it in energy bars has become more popular with the wave of health conscious baking in recent years. This recipe combines American style blondie bars with wholesome superfood ingredients for a family friendly snack
Seasonal Adaptations
Add a handful of dried cranberries or chopped dried apricots for a fruity twist in autumn. Stir in unsweetened shredded coconut for a summery tropical version. Sprinkle cinnamon into the dry mix for a cozy winter flavor
Pin With wholesome ingredients and easy prep, these energy bars keep the whole family happy & fueled. Try a batch and discover your new go to snack!
Recipe Q&A
- → Can I use a different sweetener instead of honey?
Yes, you can substitute maple syrup for honey to make the bars refined sugar free and vegan-friendly.
- → What can I use instead of whole wheat flour?
Oat flour or all-purpose flour can be used in place of whole wheat flour without altering texture much.
- → Are these bars suitable for gluten-free diets?
Yes, just use certified gluten-free oats and oat or gluten-free flour to make them suitable for gluten-free needs.
- → How should I store the bars?
Keep them in an airtight container at room temperature for up to 5 days or freeze for longer shelf life.
- → Can I add other ingredients like dried fruits?
Absolutely! Dried cranberries, raisins, or your favorite seeds add both flavor and extra nutrition to the bars.
- → Is there a vegan alternative to the egg?
Replace the egg with a flax egg by mixing 1 tablespoon ground flaxseed with 2.5 tablespoons water.