I made Oat Bars No Bake and I’m pretty sure they’ve ruined store-bought snacks for me forever.

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I’m obsessed with these No Bake Peanut Butter Oat Bars because they hit that stupid sweet-salty spot and feel somewhat healthy. I love how the peanut butter and rolled oats hold together without any oven drama.

And the chocolate on top? Shut up.

These are my go-to when I want Easy Healthy Bars that don’t make me lie about ingredients. They travel, survive my snack drawer, and shame store-bought Oat Treats.

Not pretending they’re virtuous, just delicious, honest, and serious snack energy. Give me a tray and I’ll disappear for an hour, no regrets.

Every bite, pure obsession today now.

Ingredients

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Rolled oats: chewy base that keeps it honest and a bit hearty, gluten free if needed.
Creamy peanut butter: sticky, rich binder that’s full of cozy nutty protein.
Pure maple syrup: natural sweetener that glues things together and tastes warm.
Melted coconut oil: adds smoothness and helps the bars set without baking.
Vanilla extract: subtle sweet boost, makes the peanut butter taste rounder and warmer.
Fine sea salt: tiny punch that wakes the sweetness and brings out nuttiness.
Vegan dark chocolate chips: melty top that’s slightly bitter and super comforting.
Coconut oil for chocolate: makes the chocolate shiny and easier to slice later.
Chopped roasted peanuts: crunchy finish, extra texture and serious crunch if you want it.

Ingredient Quantities

2 cups rolled oats, gluten free if needed

1 cup creamy peanut butter (stirred)

1/3 cup pure maple syrup

2 tablespoons melted coconut oil

1 teaspoon vanilla extract

1/4 teaspoon fine sea salt

1/2 cup vegan dark chocolate chips

1 tablespoon coconut oil for the chocolate layer

1/4 cup chopped roasted peanuts, optional but tasty

How to Make this

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1. Line an 8×8 inch pan with parchment paper, leaving some overhang so it’s easy to lift the bars out later.

2. In a large bowl stir the peanut butter until smooth if it’s separated, then add the maple syrup, 2 tablespoons melted coconut oil, vanilla extract and sea salt; mix until well combined.

3. Add the rolled oats to the wet mixture and stir with a spatula until every oat is coated and the mixture sticks together. If it feels too dry add a teaspoon of maple syrup or a splash of warm water.

4. Transfer the oat mixture to the prepared pan and press it firmly and evenly into the bottom using the back of a spoon or a piece of parchment to get a compact layer. Don’t skimp on pressing, it helps the bars hold together.

5. Place the pan in the fridge for at least 20 to 30 minutes to firm up while you prepare the chocolate topping.

6. In a small microwave safe bowl or over low heat in a small saucepan melt the 1/2 cup vegan dark chocolate chips with 1 tablespoon coconut oil, stirring frequently until smooth. Don’t overheat or the chocolate can seize.

7. Pour the melted chocolate over the chilled oat layer and spread it evenly with a spatula. If using chopped roasted peanuts sprinkle them over the chocolate now, pressing them in lightly so they stick.

8. Return the pan to the fridge and chill for at least 1 hour, or until completely set. For quicker set time put it in the freezer for 20 to 30 minutes.

9. Use the parchment overhang to lift the slab out, place on a cutting board and cut into bars or squares with a sharp knife. Wiping the knife between cuts gives cleaner edges.

10. Store bars in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months. Let frozen bars sit at room temperature for a few minutes before eating so they soften a bit.

Equipment Needed

1. 8×8 inch baking pan lined with parchment paper, with some overhang so you can lift the bars out easily
2. Large mixing bowl to stir the peanut butter and mix everything together
3. Rubber spatula for folding oats and for spreading the chocolate evenly (you can also use an offset spatula if you have one)
4. Measuring cups and spoons for the oats, peanut butter, maple syrup, coconut oil, vanilla and salt
5. Spoon or piece of parchment to press the oat mixture firmly into the pan (pressing properly helps the bars hold together)
6. Small microwave safe bowl or small saucepan for melting the chocolate and coconut oil (don’t overheat it)
7. Sharp knife and cutting board for slicing the chilled slab into bars, plus a clean damp towel to wipe the knife between cuts for neater edges
8. Airtight container for storing the bars in the fridge or freezer
9. Refrigerator or freezer space to chill and set the bars (freezer gives faster results)

FAQ

Q: How long do these bars keep and how should I store them?

A: They keep 1 week in the fridge in an airtight container, or up to 3 months in the freezer. If frozen, thaw in the fridge 30 to 60 minutes before eating so they cut clean, otherwise they can be crumbly.

Q: Can I make them nut free or use a different nut butter?

A: Yes, swap peanut butter for sunflower seed butter or almond butter. If using seed butter, the flavor is a bit different but texture is same. For strict nut free, use sunflower seed butter and check that other ingredients are processed in a nut free facility.

Q: My bars are crumbly and wont hold together, what did I do wrong?

A: Most likely not enough binding moisture. Add an extra tablespoon or two of peanut butter or maple syrup, press mixture very firmly into the pan, and chill longer. Warm peanut butter that is too runny can also make them soft, chill to set.

Q: How do I get the chocolate layer smooth and shiny?

A: Melt the chocolate chips with 1 tablespoon coconut oil in short bursts in the microwave, stirring each time, or use a double boiler. Stir until glossy and pour while still warm, then spread quickly. Dont overheat or it will seize.

Q: Can I use quick oats or oat flour instead of rolled oats?

A: You can use quick oats but the texture will be softer and less chewy. Oat flour will make a denser bar and may need less peanut butter, so add it slowly until mixture holds together.

Q: Any tips for cutting neat bars?

A: Chill bars until firm, then run a hot knife under warm water, dry it, and slice in one smooth motion. Wipe the knife between cuts for cleaner edges. If chocolate cracks when slicing, let them sit at room temp 5 minutes before cutting.

No Bake Peanut Butter Oat Bars Recipe Substitutions and Variations

For 1 cup creamy peanut butter: almond butter, sunflower seed butter (for nut-free), or tahini — each gives a different flavor and texture, use same amount
For 1/3 cup pure maple syrup: agave nectar, brown rice syrup, or honey (if not strictly vegan) — they’re slightly less maple flavored but keep sweetness and stickiness
For 2 tablespoons melted coconut oil: melted butter, light olive oil, or melted vegan butter — butter adds richness, oils keep bars soft
For 1/2 cup vegan dark chocolate chips: chopped baking chocolate, semi sweet chips, or carob chips — chop big bars if you want a chunkier top

Pro Tips

– Chill the pressed oat layer longer than you think is needed, like 45 minutes to an hour, especially if your peanut butter is soft. It makes slicing cleaner and stops the chocolate from cracking when you cut, and yes, pressing it extra firm before chilling really helps it hold together.

– Warm the peanut butter slightly in the microwave for 10 to 15 seconds if it’s stiff or separated, then stir smooth. That way the oats coat evenly and you won’t get dry pockets. Don’t overheat though or the oils will separate more.

– To get glossy, non-grainy chocolate topping, melt the chips slowly and stir constantly. If it starts to seize a teaspoon of neutral oil or a little warm coconut milk fixes it. Also spreading the chocolate while both layers are cool prevents streaks and sinking peanuts.

– If you want firmer, chewier bars, toast the oats lightly first until fragrant, then let them cool. For softer bars, use slightly more maple syrup or add a tablespoon of almond milk; adjust one tablespoon at a time so you don’t make it soggy.

No Bake Peanut Butter Oat Bars Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made Oat Bars No Bake and I'm pretty sure they've ruined store-bought snacks for me forever.

Servings

servings

Calories

275

kcal

Equipment: 1. 8×8 inch baking pan lined with parchment paper, with some overhang so you can lift the bars out easily
2. Large mixing bowl to stir the peanut butter and mix everything together
3. Rubber spatula for folding oats and for spreading the chocolate evenly (you can also use an offset spatula if you have one)
4. Measuring cups and spoons for the oats, peanut butter, maple syrup, coconut oil, vanilla and salt
5. Spoon or piece of parchment to press the oat mixture firmly into the pan (pressing properly helps the bars hold together)
6. Small microwave safe bowl or small saucepan for melting the chocolate and coconut oil (don’t overheat it)
7. Sharp knife and cutting board for slicing the chilled slab into bars, plus a clean damp towel to wipe the knife between cuts for neater edges
8. Airtight container for storing the bars in the fridge or freezer
9. Refrigerator or freezer space to chill and set the bars (freezer gives faster results)

Ingredients

2 cups rolled oats, gluten free if needed
1 cup creamy peanut butter (stirred)
1/3 cup pure maple syrup
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1/2 cup vegan dark chocolate chips
1 tablespoon coconut oil for the chocolate layer
1/4 cup chopped roasted peanuts, optional but tasty

Directions

Line an 8×8 inch pan with parchment paper, leaving some overhang so it's easy to lift the bars out later.
In a large bowl stir the peanut butter until smooth if it's separated, then add the maple syrup, 2 tablespoons melted coconut oil, vanilla extract and sea salt; mix until well combined.
Add the rolled oats to the wet mixture and stir with a spatula until every oat is coated and the mixture sticks together. If it feels too dry add a teaspoon of maple syrup or a splash of warm water.
Transfer the oat mixture to the prepared pan and press it firmly and evenly into the bottom using the back of a spoon or a piece of parchment to get a compact layer. Don’t skimp on pressing, it helps the bars hold together.
Place the pan in the fridge for at least 20 to 30 minutes to firm up while you prepare the chocolate topping.
In a small microwave safe bowl or over low heat in a small saucepan melt the 1/2 cup vegan dark chocolate chips with 1 tablespoon coconut oil, stirring frequently until smooth. Don’t overheat or the chocolate can seize.
Pour the melted chocolate over the chilled oat layer and spread it evenly with a spatula. If using chopped roasted peanuts sprinkle them over the chocolate now, pressing them in lightly so they stick.
Return the pan to the fridge and chill for at least 1 hour, or until completely set. For quicker set time put it in the freezer for 20 to 30 minutes.
Use the parchment overhang to lift the slab out, place on a cutting board and cut into bars or squares with a sharp knife. Wiping the knife between cuts gives cleaner edges.
Store bars in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months. Let frozen bars sit at room temperature for a few minutes before eating so they soften a bit.

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.