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Snack recipe · from the recipe book

Double Chocolate Cherry Baked Oat Bars

Fudgy cocoa-vanilla oat bars studded with juicy cherries and melty chocolate chips, with a tender, cakey chew.

Double Chocolate Cherry Baked Oat Bars

Ingredients

  • 1⅓ cups110 gOld-fashioned rolled oats
  • 3 tbsp15 gUnsweetened cocoa powder
  • ¾ tsp3 gBaking powder
  • ⅛ tsp1 gSalt
  • ⅓ cup90 gPart-skim ricotta
  • 1 large50 gEggs
  • 1½ tbsp35 gMaple syrup
  • 1½ tsp6 gVanilla extract
  • 2¾ tsp12 gCanola oil
  • ½ cup pitted80 gSweet cherrieshalved
  • 3 tbsp30 gSemisweet chocolate chips

Steps

  1. Preheat the oven to 350°F (175°C). Line a loaf pan or 6-inch square pan with parchment and brush the parchment with about 1 teaspoon of the canola oil, saving the rest for the batter.
  2. In a large bowl, stir together the oats, the unsweetened cocoa powder, the baking powder and the salt until the cocoa evenly coats the oats.
  3. In a second bowl, whisk the ricotta, egg, maple syrup, vanilla and the remaining canola oil until smooth.
  4. Pour the ricotta mixture into the cocoa-oat mixture and stir until no dry oats or streaks of cocoa remain.
  5. Fold in the cherries and two-thirds of the chocolate chips.
  6. Spread the batter evenly in the pan and scatter the remaining third of the chocolate chips over the top, pressing them in lightly.
  7. Bake 25 to 28 minutes, until the center is set, a toothpick comes out clean apart from melted chocolate, and the bars reach 160°F (71°C) in the center.
  8. Cool in the pan on a rack for at least 20 minutes, then lift out by the parchment and cut into 4 bars.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Egg. Some brands contain gluten, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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