Peanut Butter Chocolate Chip Oatmeal Squares

As sinful as these look, they're healthy! Here's why: I slashed the fat in half and used coconut oil instead of butter, I replaced the rest of the fat with applesauce, I sweetened the batter with maple syrup instead of sugar, I used natural peanut butter and wholesome oats, and I used mini semisweet chocolate chips so I could add fewer chips while "covering more ground"!

Oh, I also added cinnamon, just 1/2 teaspoon, but it adds warmth and partners perfectly with the oats and chocolate.

These make a great breakfast, midday snack and wholesome treat for after a workout.

Fun tip! If you measure the coconut oil in the 1/2 cup measure before the peanut butter, the peanut butter won't stick! Slides right into the bowl!

Gluten-free? Choose gluten-free chocolate chips - the rest of the ingredients are already gluten-free!

Peanut Butter Chocolate Chip Oatmeal Squares

2 cups rolled oats, regular or quick-cooking
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
Pinch of salt
1/2 cup coconut oil, room temperature
1/2 cup peanut butter, preferably natural
2 large eggs
1/3 cup applesauce
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1/4 cup mini semisweet chocolate chips

Preheat the oven to 350 degrees. Coat an 8-inch square baking pan with cooking spray.
In a medium bowl, combine the oats, baking powder, cinnamon, and salt. Mix well and set aside.
In a mixing bowl, combine coconut oil and peanut butter and beat on medium speed until creamy and blended. Beat in the eggs, one at a time. Beat in the applesauce, maple syrup, and vanilla. Add the oat mixture and mix until blended. Fold in the chocolate chips.
Pour the batter into the prepared pan and bake for 18 to 20 minutes, until the edges are golden and the center is set.
Cool on a wire rack before cutting into 16 squares.

Makes 16 squares