Nutrition per serving may change if servings are adjusted.
¼ cup water
1½ teaspoons ground chia seeds (see Tip)
1 cup regular rolled oats
1 cup white whole-wheat flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
¼ cup butter, softened
¾ cup packed brown sugar (see Tip)
⅓ cup granulated sugar (see Tip)
1 teaspoon vanilla
1 cup semisweet chocolate chips
Preheat oven to 350°F. Line a 13x9-inch baking pan with foil-lined parchment pan lining paper.
In a bowl combine the water and ground chia seeds; let stand 20 minutes.
Meanwhile, place ½ cup of the oats in a food processor. Cover and process until finely ground. Add the next four ingredients (through baking soda). Cover and process until combined.
In a large bowl beat butter and sugars with a mixer on medium until mixture starts to cling to the sides of the bowl. Beat in egg product, vanilla and chia mixture until combined. Add the remaining ½ cup oats and the flour mixture, beating on low to medium until combined. Stir in chocolate pieces (dough will be stiff). Spread dough in the prepared pan.
Bake 18 to 20 minutes or until edges are golden. Cool in pan on a wire rack. Cut into 24 bars.
Tips: If you have whole chia seeds, grind them using a spice grinder or a mortar and pestle
If using a sugar substitute, we recommend Splenda® Brown Sugar Blend for the brown sugar, and Splenda® Sugar Blend for the granulated sugar. Follow package directions to use product amounts equivalent to ¾ cup brown sugar and ⅓ cup granulated sugar. Nutrition per Serving with Substitute: same as below, except 91 cal., 106 mg sodium, 12 g carb. (6 g sugars).