Gooey Chocolate Oatmeal Bars
Making Tuesday a little more special and sweet with these Gooey Chocolate Oatmeal Bars. These easy homemade oatmeal cookie bars with chocolate chunks and a warm gooey “caramel” like center are the perfect way to bring something delicious to the average weekday. They’re made with a mix of pantry ingredients…oats, flour, butter, maple, vanilla, and a reduced amount of sugar. Most importantly, everyone LOVES these bars…they’re easy to make, difficult to mess up…and they always turn out GREAT!

So, originally these were going to be last Friday’s dessert, but then at the last minute, I panicked and convinced myself that no-one would care about oatmeal bars. NO ONE. So I switched things up…and I LOVE the caramel cake I created so much. Like so much, it’s one of my favorite cakes. I’m so happy I came up with it.
But the funny thing? I sent the oatmeal bars I had made home for my family to enjoy. The next morning, all I heard about from every last person currently staying at their house was just how delicious they were.
I mean, I knew they were good, but I have to say I was a little shocked. Someone even said that these bars are their new favorite dessert. Sooo, I clearly needed to rethink my stance on these bars. And now? With pretty photos and a very ooey-gooey dessert bar to share…I AM EXCITED.
I think it was all meant to play out this way. We got cake on Friday, which was perfect. And easy, sweet oatmeal bars on Tuesday, which feels very right to me.

The Back Story
My mom would often bake up oatmeal cookies. These bars totally remind me of something she’d bake up on Friday nights. They feel very “old school”, just like Friday’s cake and I’m loving it.
The idea is based on the dessert bars known as Carmelitas…oatmeal bars with chocolate chips and caramel in the center. I don’t love, love caramel. Especially the overly sugary store-bought candies. So instead of using real caramel, I used my trusty maple-based “caramel” sauce. It’s just as good but much less sugary. And to be honest? We think it’s better than real caramel.
So I put my maple-based caramel in the middle of the oatmeal bars and created my own version of Carmelitas.
Not only are these really easy to make, but they’re a true delight. Especially if you have the privilege of enjoying one warm, right out of the oven. DELICIOUS.

Here are the simple details.
This recipe requires just one bowl, a pot, and a couple of spoons. It’s completely no-fuss. Start to finish these will take less than an hour. You can’t mess these bars up. They’re that easy and they always turn out great.
In your mixing bowl combine all of the dry ingredients. Now, add all of the wet ingredients. Mix away until you have a crumbly dough. Stir in plenty of dark chocolate chunks, then press about half the dough into a baking dish. Bake for a bit to help the bottom layer set.
While that layer is baking, make the gooey layer. I use maple for sweetness, butter for creaminess, and a pinch of salt to create a silky, smooth, sweet, and salty sauce. As soon as the bottom layer has finished baking, pour over the gooey sauce, then crumble on the remaining dough.

Now finish the baking…
Smell the wonderfulness? Do you see the melty chocolate?
I know that nothing is perfect, but these bars are pretty close. Every bite is just perfectly sweet, chocolatey, and very gooey. When you eat them a little warm, they’re truly addicting. Fair warning…the salt on top really does keep you going back for seconds and thirds.
What I love about these sweet bars is that they’re so easy to make. They require no chilling and truly take almost no time at all. AND…I usually have these ingredients on hand. So when it’s Friday night and the urge for a deliciously warm chocolatey treat comes on? These bars are easy to mix up and deliciously satisfy the urge.
They’re great for all these cold, cold snowy days many of us have been having! This is very cheesy of me to say, but they’ll really warm you right up!

Looking for other easy winter desserts? Here are some favorites.
Healthier Baked Hot Chocolate Doughnuts
5 Minute Chocolate Chunk Banana Bread Mug Cake
Lastly, if you make these Gooey Chocolate Oatmeal Bars be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Gooey Chocolate Oatmeal Bars
With chocolate chunks and a warm gooey caramel-like center, these bars are the perfect way to perk up a weekday!
Ingredients
- 1 cup old fashioned oats
- 1 cup all-purpose flour
- 1/2 cup light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup melted coconut oil or butter
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup dark chocolate chunks or chips
Gooey Caramel
- 1 stick (1/2 cup) salted butter
- 3/4 cup brown sugar
- 1/4 cup real maple syrup
Instructions
-
1. Preheat the oven to 350° F. Line an 8x8 inch square baking dish with parchment paper.
2. In a large mixing bowl or the bowl of a stand mixer, mix the oatmeal, flour, brown sugar, baking soda, salt, butter, eggs, and vanilla. Beat until the dough is moist and all the ingredients are combined. The dough will be crumbly. Mix in the chocolate chunks. Press half of the dough evenly into the bottom of a prepared baking dish. Bake 10 minutes.
3. Meanwhile, make the "caramel". In a medium pot, melt together the butter, brown sugar, and maple over medium heat. Gently boil, stirring constantly until thickened, about 5-8 minutes. Remove from the heat and stir in a pinch of salt.
4. Remove the bars from the oven and pour the caramel over top. Crumble on the remaining oatmeal dough. Bake another 15 to 20 minutes or until the top is golden brown. Let cool completely, then cut into bars...or eat them while warm and gooey with a sprinkle of sea salt on top.

Our Favorite Recipes
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I love that these are a version of carmelita bars but less sweet. How much baking power goes into the caramel sauce?
Hey Sandy,
Sorry for the confusion, there is not baking powder in the caramel sauce. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan, can’t wait to try this recipe!
For the oats, what is the difference between Old Fashioned and other regular Oats? Would ‘quick’ oats also work?
Thanks x
Hey Emma,
Rolled oats (old-fashioned), are the oat groats steamed and rolled into flakes. This means the oils are stabilized, and the oats stay fresh longer. Quick oats are cut into more pieces, rolled thinner, and steamed longer. They will not have as much texture as the rolled oats. For this recipe, it is important to use old fashioned oats. I hope you love the recipe, let me know if you have any other questions! xTieghan
How much baking powder do you add to the maple caramel sauce? It’s missing from the ingredients list.
Thanks!
Hey Amy,
Sorry for the confusion, there is no baking powder in the caramel sauce. I hope you love the recipe. Let me know if you have any other questions! xTieghan
There’s no baking powder or salt in the list of ingredients for the caramel but the directions say to stir those in at the end. Just wondering what the measurements are for those. Thanks!
Hey Melissa,
Sorry for the confusion, the recipe has been adjusted. There is no baking powder in the caramel sauce. I hope you love the recipe! xTieghan
These bars look fantastic. Can’t wait to try it.
Thanks so much!! xTieghan
Hello! Can I make these without the caramel center and would I need to change anything else in the ingredients?
Hey Brittany,
You can just simply skip the caramel sauce, I would recommend baking for 25-28 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
How much baking powder do we stir into the caramel sauce in Step #3? These look delicious! Thank you!
Hey Serena,
So sorry for the confusion, there is no baking powder in the caramel sauce, the recipe has been adjusted. I hope you love them! xTieghan
Do you mean baking soda instead of baking powder in the caramel? I have never heard of putting baking powder into caramel. What is the purpose of baking powder with caramel?
Please advise…
Hey Stephanie,
So sorry for the confusion, there is no baking powder in the caramel sauce. I hope you love the recipe, please let me know if you have any other questions! xTieghan
These sound delicious. I will be making them this weekend.
Thanks Kim! I hope you love the recipe:) xTieghan
Sounds delicious! I don’t see the “baking powder” listed in ingredients that goes into caramel sauce? Thank you!
Hey Posy,
Sorry for the confusion, there is no baking powder in the caramel sauce, the recipe has been fixed:) I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan
In step 3 you reference baking powder, which I don’t see listed as an ingredient. ThanksM. LOVE your recipes!
Hey Aimee,
Sorry for the confusion, there is no baking powder in the caramel sauce, the recipe has been fixed:) I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan
Yes. Perfect. More oatmeal. And, fruit desserts…citrus”…..
Thanks Joyce! xTieghan
I love oatmeal cookies more than most, and these sound delicious. Making this week!
I hope you love the recipe Daphne! xTieghan
Ooh, I need to make these today! Is the brown sugar used in the gooey caramel dark brown? It doesn’t specify but in the prior recipe you state light brown.
Hey Patti,
For this recipe I used light brown sugar. I hope you love the bars, let me know how they turn out! xTieghan
These look amazing! I was thinking of subbing coconut sugar for brown sugar. Do you think, in the caramel, coconut oil might work in place of the butter as well?
Hey Laura,
So sorry I do not think coconut oil and coconut sugar will give you the same results for this recipe. I hope you love the bars, let me know how they turn out! xTieghan
Stir in baking powder? I can’t find baking powder listed in the caramel ingredients.
.
Hey Jackie,
Sorry for the confusion, there is not baking powder in the caramel, the recipe has been adjusted. I hope you love them! xTieghan
Can’t wait to try these!
Thanks Edie!
I don’t see a baking soda amount listed for the caramel sauce —??
Thee look great and on my list for today!
Hey Christina,
The recipe has been fixed, there is not baking soda in the caramel. I hope you love the recipe, please let me know if you have any other questions! xTieghan
They sound wonderful. How much baking powder do you use in the caramel ? It isn’t listed in the ingredients. Remove from the heat and stir in the baking powder and a pinch of salt.
Hey Jay,
So sorry for the confusion, the recipe has been fixed, there is not baking powder in the caramel. I hope you love the recipe, please let me know if you have any other questions! xTieghan
They look delicious!! Can’t wait to make them 🙂 thank you!!
Thanks so much Beatriz! I hope you love the recipe! xTieghan
Your step by step instructions for the gooey caramel direct the baker to stir in the “baking powder and a pinch of salt.” Your ingredients list does not indicate how much baking powder. Love your recipes. Thanks for any updates!
Hi John! I am so sorry, that was a typo. There is no baking powder in the recipe. Recipe all fixed. Thank you!
Hey John,
Sorry the recipe has been fixed, there is no baking powder in the caramel sauce. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Just making the caramel sauce but the baking powder is nowhere in the recipe! Help!
Hi Patti! I am so sorry, that was a typo. There is no baking powder in the recipe. Recipe all fixed. Thank you!
Hey Patti,
Sorry for the confusion, there is no baking powder in the caramel. I hope you love the recipe, please let me know if you have any other questions! xTieghan
What is the measurement for the Baking Powder?
Hey Katie,
So sorry for the confusion, there is not baking powder in the caramel sauce, the recipe has been fixed! xTieghan
Yum.. These are decadent..While I wasn’t sure about how much baking pwd. to add to the caramel.. I just added 3/4 tsp.. and they turned out awesome.. Thanks again..
Hey Gail,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Made these today and they are so ridiculously easy. Used old fashioned oats and i only had pure maple sugar, so used that instead of syrup in the caramel, and it worked just fine. Took me all of 10 minutes to whip up (minus baking time of course). Love these ooey gooey bars, they will now be in my regular baking repertoire.
Hey Daniella,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
I love people that review recipes without making them . Seriously!!! Come on people. I just made this, because my 8 year old was bored and wanted to make something from scratch. I followed the directions exactly. Mixture was not crumbly, but rather soft. The caramel sauce is to die for…. the baking of the first layer perfection… as i write the review im anxiously waiting for it to come out of the oven… 12 minutes to go. The children faces are against the oven and my house smells amazing. . There are out and they are insanely delicious .. the flavor the look. We couldn’t resist so we made a mess and ate them with a spoon.. because we ate them as soon as they came out of the oven
Hey there,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Wondering if you can sub the brown sugar with coconut sugar? They have similar consistency but just making sure!
Hey Dana,
Yes, that should work just fine for you! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’m noticing what everyone is talking about. IT IS SO WEIRD. Here’s the thing…if you scroll up and look at the recipe and instructions BEFORE you hit print recipe, you will see there is NO baking powder mentioned for the Carmel sauce and an instruction to add a pinch of salt after removing sauce from heat. AS SOON AS YOU HIT PRINT…the recipe adds baking powder and salt. I’m guessing there is a glitch somewhere in the transfer, and I will only be adding that pinch of salt to the Carmel.
Hey Pam,
So sorry, there was a typo in the recipe, the recipe is now fixed, there is no baking powder in the caramel sauce. I hope you love the recipe, please let me know if you have any other questions! xTieghan
The caramel layer is lost during the second bake. It’s absorbed by the bottom and just come at super sweet. Of course still yummy, but a recipe fail. Maybe bake all the cookie layer completely and add caramel on top?
Hey David,
Sorry you had issues with the recipe, the caramel layer does get melty and gooey into the cookie, it really doesn’t stay as a hard layer. I hope this makes sense! xTieghan
Hi. Can you use gluten free oats and flour in this recipe?
Hey Lisa,
Yes, that should work well for you! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Super yum, easy to make with all the ingredients already in pantry.
Hey Sydney,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
OMG! Lucky Wednesday for me! 👏👏 this just came in my feed box. It’s only 6 am here but man oh man I cannot wait to make these now! TFS❣️These sound & look amazing! 😍
I hope you love the recipe Christy! xTieghan
I currently live in Europe. We do not have maple syrup. I know completely awful! Do you know can I sub honey?
Hey Meredith,
I think honey will work well for you. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! Going to make these today. Question… you said to boil 5-8 minutes for the Carmel sauce. How do you know when to stop? Is there a thickness or a temp that you are going for? Thanks!
Hey Brooks,
You want it to look semi thick, if you head to my IG you can view the video for a better idea of what you want to look for. I hope this helps! xTieghan
Hi there! I am not vegan but eating dairy free – just curious if you think vegan butter would work for the “caramel” layer? Or I could just skip it entirely I suppose but it sounds so good! (I’m assuming it wouldn’t be AS good as butter, I love butter haha) I just have a BF babe right now that doesn’t seem to like dairy, at some point I can be back on butter!
Hi! Can i substitute the butter for applesauce for the caramel?
Do you have a vegan version for the caramel?
Thanks! NDW
These sound amazing. If I want to add chopped pecans, should I just add to the top layer or would I want to also add to bottom layer?
Do you think you could add a layer of nut butter to add some protein? Thinking these will make an excellent long ski day snack 🙂
These look amazing and I’m excited to try them out! Would it be possible to use the vegan caramel from your twix & snickers recipes in this one? (maple syrup & coconut milk) – My fiance is allergic to dairy, so I’d love to make these without the butter if possible. Any suggestions are appreciated!
(p.s. your recipes & instagram posts are some of my favorite to see. I live down in Denver, so it’s also nice to see the weather up in the mountains AND to know that your recipes will work at altitude. Thank you!)
Literally the best dessert I’ve ever made!!! I’m not a huge caramel person, but this caramel sauce is so amazing. The cookie itself isn’t super sweet, so caramel sauce adds the perfect touch 😍
Forgot to add the rating!
Hi Tieghan, I am dying to make these and have everything on hand except light brown sugar. I just have demerara. Do you think that would work or is the flavour too strong for these?
Thanks, can’t wait to try them!
I love all the recipes I have made. This one was so easy and I had all the stuff!
I made these last night and they are SOOO good. Soft, chewy, and the combination of flavours is to die for. Super easy recipe as well. I will definitely be making these again!
Caramel was too liquidy so even after leaving the bars in the oven for a full 20 minutes, and letting them cool properly, they still fell apart when I took them out of the pan. Taste is good, maybe a little too sweet. Not sure what the issue was given all the other positive reviews! 🙁
This was really delicious (how could it not be 🙂) but the caramel turned out more like fudge than caramel. Not sure if I did something wrong or not.
I made these this afternoon and they turned out perfectly! Gooey on the inside but crunchy on the outside, not to mention they were soooo easy to make! I will definitely be saving this recipe to make again!
Made these tonight and I am IN LOVE! One issue I had though was the caramel sauce ended up crystallizing and not being gooey/chewy. It’s sort of firm? Almost praline like? Did I not cook it long enough or did I over cook it?
these bars are perfection!!! so good
Definitely satisfied my sweet tooth craving. I found them very sweet. I make a different recipe using caramels and I found this recipe a lot sweeter. I will admit, I do love caramel and sauce was definitely easier to make than peeling the wrapper off a lot of caramels.
Tieghan, this was RIDICULOUSLY good. Absurdly easy to make, and easy to whip up with things already in the pantry, it came together quickly. (Ultimate gratitude for anything that doesn’t require a stand mixer as I don’t have one.) It was (and is) the perfect midweek dessert for this very very tired teacher with a sweet tooth. Fantastic texture to boot! Now I just need to find a dinner recipe to keep in my back pocket as an equally-easy-to-make-with-stuff-already-in-the-cupboard go-to 🙂
These bars are quick, easy and delious! My caramel sauce had a grainy/crystal-y texture when the bars were done. Any thoughts why?
Made this today, it’s nice! Not too sweet. I don’t think coconut oil is the right choice, it left the bars more crumbly than is ideal for this type of dessert in my opinion. Next time I’d use butter instead! The caramel sauce layer is bonkers though, I think I might incorporate that into everything I bake from now on.
They looks delicious, how do you think they would be using gluten free flour (my son has celiac) any adjustments other than using the gluten free flour?
Thanks so much I love your blog!