Why You’ll Love This Recipe
I love how easy these bars are to make—everything comes together in one pot, and there’s no baking involved. They’re naturally gluten-free if I use certified oats, and they strike the perfect balance between sweet and salty. They’re great for snacking, sharing, or even packing into lunches. Best of all, they satisfy both my peanut butter and chocolate cravings at the same time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Old-fashioned rolled oats
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Peanut butter (creamy or crunchy)
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Unsalted butter
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Honey or maple syrup
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Semi-sweet or dark chocolate chips
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Vanilla extract
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Salt
Directions
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I line an 8×8-inch pan with parchment paper for easy removal.
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In a saucepan over medium heat, I melt the butter, peanut butter, and honey together, stirring until smooth.
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I remove the pan from heat and stir in vanilla extract and a pinch of salt.
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I fold in the oats and mix until everything is fully coated.
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I press half of the oat mixture into the bottom of the prepared pan.
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I melt the chocolate chips in a microwave-safe bowl in 30-second intervals until smooth, then spread most of it over the oat base.
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I press the remaining oat mixture on top and drizzle with the rest of the melted chocolate.
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I chill the bars in the fridge for at least 2 hours until firm, then slice and serve.
Servings and timing
This recipe makes about 16 bars.
Preparation time: 15 minutes
Chilling time: 2 hours
Variations
Sometimes I mix in chopped nuts, shredded coconut, or mini chocolate chips for extra texture. I’ve also made these with almond butter or sunflower seed butter for a different flavor or allergy-friendly option. For a sweeter version, I add a few tablespoons of brown sugar to the melted base.
Storage/Reheating
I store the bars in an airtight container in the fridge for up to a week. They can also be frozen for up to 2 months. I separate the layers with parchment paper and thaw them in the fridge when I’m ready to eat. I never reheat these—they’re meant to be enjoyed chilled or at room temperature.
FAQs
Can I use quick oats instead of rolled oats?
Yes, I’ve made them with quick oats—they’re softer and bind a little more, but still delicious. I just avoid using steel-cut oats.
Do these bars need to stay refrigerated?
Yes, they hold their shape best when cold. If I leave them out too long, especially in warm weather, they get soft and messy.
Can I make these dairy-free?
Absolutely. I use a dairy-free butter substitute and vegan chocolate chips, and they turn out great.
Are they sweet enough without added sugar?
They are mildly sweet from the honey and chocolate. If I want them sweeter, I add a bit of brown sugar or use milk chocolate instead of dark.
How do I keep them from crumbling when slicing?
I always chill them completely and use a sharp knife. Letting them sit at room temp for a minute helps make cleaner cuts.
Conclusion
No-Bake Chocolate Peanut Butter Oatmeal Bars are one of my go-to recipes when I want something quick, wholesome, and full of flavor. With no oven required and minimal ingredients, they’re perfect for any time I need a homemade snack or dessert that everyone will love.
PrintNo-Bake Chocolate Peanut Butter Oatmeal Bars
These chewy, rich bars combine oats, chocolate, and peanut butter into a no-bake treat that’s perfect for snacking or dessert.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes (including chilling)
- Yield: 16 bars
- Category: Dessert / Snack
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the base:
1 cup creamy peanut butter
½ cup honey or maple syrup
1 teaspoon vanilla extract
2 ½ cups old-fashioned rolled oats
For the chocolate topping:
1 cup semi-sweet chocolate chips
2 tablespoons creamy peanut butter
Instructions
Line an 8×8-inch (or 9×9-inch) square pan with parchment paper, leaving an overhang.
In a saucepan, gently heat peanut butter and honey over medium-low, stirring until smooth and combined. Remove from heat and stir in vanilla.
Add oats to the mixture and stir until fully coated.
Press mixture evenly into the prepared pan using a spatula or your hands.
Make the topping: Melt chocolate chips and peanut butter together in the microwave (30-second intervals, stirring between) or on the stovetop until smooth.
Pour and spread the chocolate over the oat base.
Refrigerate for at least 2 hours or until firm.
Lift out of the pan, slice into bars, and enjoy!
Notes
Use natural or regular peanut butter—both work!
To make gluten-free, use certified gluten-free oats.
Bars can be stored in the fridge for 1 week or frozen for up to 2 months.
Add-ins like chopped nuts, coconut, or chia seeds can be stirred into the oat mixture for extra texture.
