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–+ servings
oatmeal butterscotch bars
5 from 5 votes

One Bowl Oatmeal Butterscotch Bars

These One Bowl Oatmeal Butterscotch Bars are as easy as they sound. Shredded coconut & chocolate chips round out this versatile dessert snack.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 12 bars
Print Recipe

Ingredients

For the wet ingredients:

  • ½ cup brown sugar
  • 6 Tbsp butter, melted
  • 1 tsp vanilla extract
  • 1 egg

For the dry ingredients:

  • 1 cup oats
  • ⅓ cup shredded coconut
  • ½ cup flour
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ cup butterscotch chips
  • ½ cup chocolate chips, or 1 cup chocolate chips if you don’t like butterscotch chips

Instructions

Mix together the wet ingredients

  • Preheat the oven to 375 degrees.
  • Add the brown sugar, melted butter, and vanilla extract to a small mixing bowl. Whisk with a fork until just combined.
  • Now add the egg, and whisk the mixture with your fork until everything’s completely incorporated and a little fluffy.

Add the dry ingredients and chips

  • Now add the oats, shredded coconut, flour, salt, and baking soda. Mix until the dry ingredients are almost completely incorporated.
  • Just before the dry ingredients are completely mixed in, add the butterscotch chips and the chocolate chips.
  • Mix in the butterscotch chips and chocolate chips until just combined. At this point all the dry ingredients will be completely mixed in as well.

Bake the bars

  • Oil an 8x8 inch glass baking dish, and smooth the batter evenly into the dish. An offset spatula is the best tool for this.
  • Bake the bars at 375 degrees for 20 minutes, until the top has browned considerably.
  • The bars will be brown on top, but still elastic to the touch.

Serve and enjoy!

  • Let the bars cool for at least 30 minutes before slicing.
  • Serve alone or with a glass of almond milk.

Notes

These bars are vegetarian.
These bars make a great snack, dessert, sweet breakfast, or brunch.
You may think you burned the bars when you take them out of the oven—that’s how brown the tops gets, due to the low flour content of this recipe. But that’s just what we want. The top will brown considerably, but the texture will retain elasticity.