I’m sharing my Peanut Butter Oatmeal Bars, a no-bake gluten-free chocolate and peanut butter recipe made from simple pantry staples like oats, peanut butter, honey, and chocolate that hides one surprisingly brilliant ingredient.

Jump to Recipe

I keep a pan of these no bake chocolate peanut butter oatmeal bars in my fridge because they are ridiculously easy and honestly kind of addictive. I build the whole thing around creamy peanut butter and rolled oats so it feels like a treat but not a total disaster, you can slice a square straight from the cold and it holds up.

I throw them together in like 15 minutes then wait, which is the worst part but so worth it. Call it my guilty smart snack, think Homemade Peanut Butter Bars Healthy or the Chocolate Peanut Butter Bars Healthy fix that actually helps your day.

Ingredients

Print Recipe (No Advertisments)

Old fashioned oats give fibre, slow release carbs, keeps you full and add chewy texture.
Creamy peanut butter packs protein and healthy fats, makes bars rich and satisfying, slightly salty.
Natural sweeteners, add sweetness and bind ingredients, with subtle floral or maple notes.
Helps set the chocolate layer, adds mild coconut flavor and some medium chain fats.
Dark chocolate brings antioxidants and deep cocoa flavor, balances peanut butter sweetness and richness.
Tiny pinch brightens flavors, balances sweetness and makes each bite more complex.
Vanilla rounds flavors, adds warmth and makes chocolate and peanut butter taste smoother.

Ingredient Quantities

2 cups old fashioned rolled oats (gluten free if needed)

1 cup creamy peanut butter divided 3/4 cup for the base and 1/4 cup for the chocolate layer

1/3 cup honey or pure maple syrup

2 to 3 tablespoons coconut oil, divided (about 2 tbsp for base, 1 tbsp optional for chocolate)

1 teaspoon vanilla extract

1/4 teaspoon fine sea salt

1 cup semi sweet or dark chocolate chips

optional: a little extra peanut butter or chocolate chips for drizzling or sprinkling

How to Make this

Print Recipe (No Advertisments)

1. Line an 8×8 inch pan with parchment paper leaving an overhang so you can lift the bars out later, it’s way easier that way.

2. In a microwave safe bowl heat 3/4 cup creamy peanut butter, 1/3 cup honey or maple syrup, and about 2 tablespoons coconut oil until just runny, about 20 to 30 seconds; stir in 1 teaspoon vanilla and 1/4 teaspoon fine sea salt. You can melt gently on the stove instead if you prefer.

3. Pour the warm peanut butter mixture over 2 cups old fashioned rolled oats and stir until every oat is coated and the mix holds together, this should be thick but spreadable.

4. Transfer the oat mixture into the prepared pan and press down very firmly with the back of a spatula or a flat measuring cup so the base is compact, this helps the bars not fall apart later.

5. Pop the pan in the fridge for 20 to 30 minutes to firm up while you make the chocolate layer, or freezer for 10 to 15 minutes if you’re impatient.

6. Place 1 cup semi sweet or dark chocolate chips in a bowl with 1/4 cup peanut butter and 1 tablespoon coconut oil (optional) and melt in 20 second bursts in the microwave, stirring between each burst until smooth; or melt over a double boiler.

7. Pour the melted chocolate peanut butter mixture over the chilled oat base and spread it evenly with an offset spatula or the back of a spoon.

8. If you want, drizzle a little extra peanut butter or sprinkle a few chocolate chips on top for looks, press gently so they stick.

9. Chill the whole pan until set, at least 1 hour in the fridge or about 20 minutes in the freezer for a quicker set.

10. Use the parchment overhang to lift the slab out, cut into bars with a sharp knife (wipe a warm knife between cuts for cleaner edges), store in the fridge up to a week or freeze for longer.

Equipment Needed

1. 8×8 inch baking pan, lined with parchment leaving an overhang so you can lift the bars out later
2. Parchment paper (or foil if you’re out), cut to fit the pan
3. Microwave safe mixing bowl or small saucepan for melting peanut butter and chocolate, your choice of method
4. Rubber spatula for stirring, scraping the bowl and pressing the oat base firmly into the pan
5. Measuring cups and spoons (especially 1 cup, 3/4 cup, 1/3 cup, tablespoons)
6. Large spoon or wooden spoon to mix the oats with the peanut butter syrup until it sticks together
7. Offset spatula or the back of a spoon or flat measuring cup to spread the chocolate layer evenly
8. Sharp knife and a cutting board, plus a towel or warm water to wipe the knife between cuts for tidy edges

FAQ

Q: How long do these bars keep and how should I store them? A: Store in an airtight container at room temp for about 4 to 5 days, in the fridge up to 2 weeks, or freeze for 2 to 3 months. If frozen let them sit 10 to 20 minutes at room temp before cutting so they dont crumble.

Q: Can I use natural peanut butter or another nut butter? A: Yes, but natural peanut butter is thinner and may make the base softer so either add a few extra tablespoons of oats or chill longer. Almond or cashew butter works fine, and sunflower seed butter is a good nut free swap, though taste and color will change.

Q: Can I make these vegan or gluten free? A: Totally. Use maple syrup instead of honey and make sure your chocolate chips and oats are certified vegan and gluten free. Texture and sweetness might be slightly different, but itll work.

Q: How do I get the chocolate layer smooth and glossy? A: Melt chips gently in 20 second microwave bursts stirring between each, or use a double boiler, and stir in about 1 tablespoon coconut oil or 1/4 cup peanut butter for shine. Dont overheat or you might seize the chocolate.

Q: Will quick oats work instead of old fashioned oats? A: You can use quick oats but the bars will be softer and less chewy. Steel cut oats wont work. Old fashioned rolled oats give the best texture.

Q: Tips for cutting neat bars without messy edges? A: Chill the pan until the chocolate is set, then run a sharp knife under hot water, wipe it dry and make clean cuts. Wipe the knife between cuts or freeze the slab 10 to 15 minutes for cleaner slicing.

No Bake Chocolate Peanut Butter Oatmeal Bars Recipe Substitutions and Variations

Rolled oats: swap for quick oats (same amount, bars turn out softer and stick together easier), or quinoa flakes / puffed rice for a lighter, chewier bar; use certified gluten free if needed.
Creamy peanut butter: almond or cashew butter 1:1 (it’s milder), or sunflower seed butter for a nut free option — if it seems thinner add a tbsp more oats or chill before cutting.
Honey or maple syrup: agave nectar or brown rice syrup 1:1 (agave is a little sweeter, brown rice is less sweet and thicker), or date syrup for a deeper caramel flavor; if thinner, reduce a bit or add more oats.
Chocolate chips: chopped dark or semi sweet baking chocolate melts nicer, cacao nibs give crunch and less sweetness, or carob chips if you want a cocoa free option.

Pro Tips

– Toast the oats first if you want more flavor and less chew, just 5 to 7 minutes in a 350F oven until they smell nutty. Dont skip watching them, they go from toasty to burnt faster than you think.

– If your peanut butter is stiff, warm it just enough to loosen (10-15 seconds in the microwave) then stir in the sweetener so it emulsifies better, this helps the base stick together and not fall apart later.

– Press the base down like you mean it — use the bottom of a measuring cup or a flat glass, and line the cup with parchment if it sticks. For an extra compact crust, put a sheet of parchment on top and press with another pan so its perfectly even.

– For neat, restaurant-style slices chill the whole slab until firm then freeze 10 minutes before cutting, run a sharp knife under hot water and wipe it between each cut. And a tiny sprinkle of flaky sea salt on the chocolate makes the flavors pop, dont skip that if you like sweet-salty.

No Bake Chocolate Peanut Butter Oatmeal Bars Recipe

Recipe by Bob Sinclair

0.0 from 0 votes

Servings

servings

Calories

301

kcal

Equipment: 1. 8×8 inch baking pan, lined with parchment leaving an overhang so you can lift the bars out later
2. Parchment paper (or foil if you’re out), cut to fit the pan
3. Microwave safe mixing bowl or small saucepan for melting peanut butter and chocolate, your choice of method
4. Rubber spatula for stirring, scraping the bowl and pressing the oat base firmly into the pan
5. Measuring cups and spoons (especially 1 cup, 3/4 cup, 1/3 cup, tablespoons)
6. Large spoon or wooden spoon to mix the oats with the peanut butter syrup until it sticks together
7. Offset spatula or the back of a spoon or flat measuring cup to spread the chocolate layer evenly
8. Sharp knife and a cutting board, plus a towel or warm water to wipe the knife between cuts for tidy edges

Ingredients

2 cups old fashioned rolled oats (gluten free if needed)
1 cup creamy peanut butter divided 3/4 cup for the base and 1/4 cup for the chocolate layer
1/3 cup honey or pure maple syrup
2 to 3 tablespoons coconut oil, divided (about 2 tbsp for base, 1 tbsp optional for chocolate)
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1 cup semi sweet or dark chocolate chips
optional: a little extra peanut butter or chocolate chips for drizzling or sprinkling

Directions

Line an 8×8 inch pan with parchment paper leaving an overhang so you can lift the bars out later, it's way easier that way.
In a microwave safe bowl heat 3/4 cup creamy peanut butter, 1/3 cup honey or maple syrup, and about 2 tablespoons coconut oil until just runny, about 20 to 30 seconds; stir in 1 teaspoon vanilla and 1/4 teaspoon fine sea salt. You can melt gently on the stove instead if you prefer.
Pour the warm peanut butter mixture over 2 cups old fashioned rolled oats and stir until every oat is coated and the mix holds together, this should be thick but spreadable.
Transfer the oat mixture into the prepared pan and press down very firmly with the back of a spatula or a flat measuring cup so the base is compact, this helps the bars not fall apart later.
Pop the pan in the fridge for 20 to 30 minutes to firm up while you make the chocolate layer, or freezer for 10 to 15 minutes if you're impatient.
Place 1 cup semi sweet or dark chocolate chips in a bowl with 1/4 cup peanut butter and 1 tablespoon coconut oil (optional) and melt in 20 second bursts in the microwave, stirring between each burst until smooth; or melt over a double boiler.
Pour the melted chocolate peanut butter mixture over the chilled oat base and spread it evenly with an offset spatula or the back of a spoon.
If you want, drizzle a little extra peanut butter or sprinkle a few chocolate chips on top for looks, press gently so they stick.
Chill the whole pan until set, at least 1 hour in the fridge or about 20 minutes in the freezer for a quicker set.
Use the parchment overhang to lift the slab out, cut into bars with a sharp knife (wipe a warm knife between cuts for cleaner edges), store in the fridge up to a week or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.