Preheat the oven to 350°F. Line an 8x8 baking dish with parchment paper and set aside.
Add 1 cup of rolled oats to a food processor or blender and blend until fairly smooth so that it resembles flour.
Transfer the oat flour to a medium bowl and add in the remaining 1 cup of rolled oats, baking powder, ground cinnamon, and ground cloves. Stir to combine.
In a large bowl, add the Café de Olla nut butter, applesauce, maple syrup, eggs, and vanilla extract. Whisk until fully combined.
Add the dry ingredients into the wet ingredients and fold together until fully combined.
Add in ½ cup of the semi-sweet chocolate chunks and fold them into the batter.
Pour the batter into the prepared baking dish and top with the remaining ¼ cup of chocolate chunks. Bake for 30 minutes, then remove from the oven and allow to cool for at least 20 minutes before slicing.
Notes
Discount code: Get 15% off your purchase of my Café de Olla Nut Butter by using the code 'isabeleats' at checkout!
Nut butter: Don't have Café de Olla Nut Butter? You can use any creamy all-natural almond butter instead.
Chocolate: I used semi-sweet chocolate chunks that I roughly chopped for a rustic texture, but you can also use regular chocolate chips or mini chocolate chips instead. Whatever chocolate you have is great!
Espresso powder: If you aren't using the café de olla nut butter but want to make sure you have that Mexican coffee flavor throughout, mix in a teaspoon of espresso powder into the dry ingredients.
Healthier option: If you're wanting to make this a little healthier and less on the dessert end of the spectrum, only mix in 1/3 cup of chocolate chunks into the batter and top the cooled bars with a very light dusting of powdered sugar.