Whole Wheat Oatmeal Molasses Dark Chocolate Gooey Bars

These gooey chocolate bars make a delicious treat for breakfast, lunch or dessert. They require just five ingredients and are from scratch. Plus they’re gluten-free so you don’t have to worry about cross contamination!

I have a confession to make: when I’m out of ingredients in my cupboard, I’ll cook meals just because I don’t know what else to do. How about this as an example? These oatmeal molasses dark chocolate gooey bars are made with whole wheat flour and molasses. It’s true that it’s a mouthful. I apologize for the large, wonderful, chocolaty mouthful. But I make no apologies for the fact that I prepared these; they’re unbelievably delicious.

Before traveling home to Boston, I created these puppies earlier in the week. I was almost out of all-purpose flour (mental picture = me scraping flour bowl with a spoon to scoop every last bit into my measuring cup*), and I just had one egg left. So I put on my baker’s hat (and stood in my kitchen for 5 minutes) and came up with a number of options (like one and a half) before settling on these. 

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But, guys, have I mentioned how incredible they are? It’s incredible. Gooey, chocolaty, healthy(er) thanks to the whole wheat, lower in sugar than regular bars, and the greatest dessert I’ve prepared this month. I’m now eating one while sitting on my bed in Boston. No, I didn’t bring them with me to Boston. Here’s where I created a second batch. You food bloggers can attest to the fact that making a dish twice in a week implies you’ve hit gold.

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Meanwhile, how’s it going in Boston? Oh, it’s wonderful. Because I missed everything so badly, I drove throughout town this morning, taking the long path to reach everything. I would have laughed if you had asked me ten years ago whether I could envision myself raising a family in my hometown. If you asked me right now, I’d answer yes, and there’s no way for me to say no because I’m all for it.

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So I’m headed to have some fun on Newbury Street before picking up my mother from work (with a gooey bar in hand, no doubt).

Print

  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 10 minutes
  • 30 minutes to prepare
  • Time allotted: 40 minutes
  • 16 bars 1x yield
  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 10 minutes
  • 30 minutes to prepare
  • Time allotted: 40 minutes
  • 16 bars 1x yield

Scale:

1x2x3x

  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 10 minutes
  • 30 minutes to prepare
  • Time allotted: 40 minutes
  • 16 bars 1x yield

Ingredients

  • 1 cup oats (old fashioned)
  • 1/2 cup flour (whole wheat)
  • 1/2 cup flour (all-purpose)
  • 1/2 cup vegetable (or canola) oil
  • 3/4 cup sugar, granulated
  • 2 tablespoons molasses (dark)
  • 1 egg
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon vanilla extract
  • a quarter teaspoon of salt
  • Bittersweet chocolate, 4 oz., coarsely chopped

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Set aside an 8′′x8′′ baking dish lined with parchment paper.
  2. Combine the oil, sugar, molasses, egg, and vanilla in a medium mixing basin. After that, combine both flours, baking soda, salt, and chocolate in a large mixing bowl. Mix in the oatmeal last.
  3. To smooth out the dough, pour it onto a baking dish and gently push it down. Bake for 25-30 minutes, or until a knife inserted in the middle comes out clean (not including the melted chocolate!). Allow for a 10-minute cooling period before removing from pan and cutting into squares.

 

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