Skip expensive snack bars! These no-bake chocolate peanut butter oatmeal bars are made with 5 simple ingredients, naturally vegan, gluten-free, satisfying, and delicious!
Quick confession: I can’t remember the last time I bought a granola or snack bar. Homemade versions are just as easy to make, usually cost less, and it’s easy to skip the excess sugar, preservatives, and unnecessary ingredients. While I’ve already shared baked chocolate granola bars and chocolate oatmeal bars, these chocolate peanut butter oatmeal bars are as simple as it gets and loved by kids and adults alike.
Made with just 5 pantry-friendly ingredients, these vegan, gluten-free, no-bake oat bars combine a chewy peanut butter oat base with a rich chocolate topping for a soft, chewy, satisfying treat. They’re easy to customize with your favorite mix-ins, too. Plus, they’re make-ahead and freezer-friendly, making them a perfect grab-and-go breakfast, snack, or dessert to satisfy a sweet tooth.
If you love these chocolate oat bars with peanut butter, you might also enjoy my peanut butter crunch bars, healthy oatmeal chocolate chip bars, or crunchy chocolate quinoa bars.
The Ingredients
- Oats: Use old-fashioned oats/ rolled oats, certified gluten-free if necessary. Quick cooking oats also work, but make softer, mushier bars (and often contain additives). See FAQs for alternatives.
- Peanut butter: I prefer creamy natural peanut butter that’s well stirred. Crunchy peanut butter works just as well. See FAQs for alternatives.
- Sweetener: I prefer less refined sweeteners, like maple syrup or date syrup.
- Chocolate: Use high-quality dark chocolate (at least 70%). Sugar-free chocolate also works for healthier chocolate and oat bars.
- Flaky sea salt: Optional, to sprinkle over the top of the peanut butter oat bars for flavor and crunch. You won’t regret it.
For the full ingredients list, ingredient measurements, and nutritional information, read the recipe card below.
Recipe Variations
- Flavor boosters: Spices (cinnamon, pumpkin pie spice, chai spice), 1-2 tsp espresso powder or instant coffee, orange zest, vanilla extract, etc.
- Protein powder: Add a scoop of plain, vanilla, or peanut butter protein powder. You may need extra peanut butter or plant milk.
- Mix-ins: Add texture with nuts/seeds (peanuts, almonds, pecans, walnuts, pumpkin seeds, sunflower seeds, chia, hemp hearts, flaxseed, etc.), crushed pretzels, shredded coconut, crispy puffed rice cereal (or quinoa cereal), dried fruit (dates, raisins, apricots, cranberries, etc.), freeze-dried berries, crunchy banana chips, etc.
- Toppings: Sprinkle the melted chocolate with chopped nuts/seeds or pretzels, chopped peanut butter cups, Oreos, or a drizzle of vegan white chocolate.
How to Make Chocolate Peanut Butter Oatmeal Bars
- Toast the rolled oats in a large dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Then remove from the heat and let cool.
- Meanwhile, stir the peanut butter and maple syrup in a large bowl until smooth.
- Mix in the toasted oats.
- Then press the mixture firmly (with a spoon or measuring cup) into a parchment-lined 7×7-inch (18×18 cm) pan or container in an even layer.
- Freeze the oatmeal peanut butter bars for 30 minutes or refrigerate for 2 hours until firm.
- Remove it from the pan and cut into bars.
- Chop the chocolate into smaller pieces, then melt it in the microwave (or using a double boiler) in 20-second intervals, stirring between, until melted.
- Dip each bar into the chocolate, letting the excess chocolate drip off, and place onto a parchment-lined plate/tray.
- Optionally sprinkle with flaky sea salt, leave to set, and enjoy!
Alternative method: Pour the melted chocolate over the peanut butter oat mixture, let it set, then slice the chocolate oat bars. Dip the knife in hot water and wipe it dry between cuts.
Storage Instructions
Fridge: Store the bars in an airtight container for up to 1 week.
Freezer: Freeze them in a freezer-safe container, separating layers with parchment paper, for up to 3 months. Thaw at room temperature for 15-20 minutes before eating.
FAQs
Can I substitute the oats?
You could substitute millet flakes, buckwheat flakes, or quinoa flakes in these healthy oat bars. However, I haven’t tested them, so the texture and amount of peanut butter needed may vary.
Can I use another nut butter or seed butter?
You should be able to combine or swap peanut butter with almond butter, cashew butter, or make it nut-free with sunflower seed butter or tahini. You may need to slightly adjust the amount depending on which nut or seed butter you use.
Useful Recipe Tips
- Don’t rush the toasting: Toasted oats provide the best texture and flavor.
- If the peanut butter is firm: Gently microwave it for 15-20 seconds so it mixes.
- Line the pan: With parchment paper, for easy removal.
- Pack the mixture firmly: To ensure the bars hold together.
- For easy, neat bars: Use a sharp knife dipped in hot water and wiped dry between cuts.
More Easy Vegan Bars
- Healthy granola bars
- Strawberry oatmeal bars
- No-bake cookie dough bars
- Raspberry oatmeal crumble bars
- Strawberry coconut cheesecake bars
- Vegan Snickers bars
If you try this chocolate-dipped peanut butter oatmeal bars recipe, I’d love a comment and ★★★★★ recipe rating below. Also, don’t forget to tag me in recreations on Instagram or Facebook with @elavegan #elavegan – I love seeing your recreations.
Peanut Butter Oatmeal Bars
Video
Ingredients
- 2 cups (180 g) rolled oats
- ½ cup (125 g) creamy peanut butter
- â…“ cup (105 g) maple syrup or date syrup
- 2.8 oz (80 g) dairy-free dark chocolate (e.g. 70%)
- Flaky sea salt (optional)
Instructions
- You can watch the video for visual instructions.Toast the rolled oats in a large dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Then remove from the heat and let cool.
- Meanwhile, stir the peanut butter and maple syrup in a large bowl until smooth.
- Mix in the toasted oats.
- Then press the mixture firmly (with a spoon or measuring cup) into a parchment-lined 7x7-inch (18x18 cm) pan or container in an even layer.
- Freeze the oatmeal peanut butter bars for 30 minutes or refrigerate for 2 hours until firm.
- Remove it from the pan and cut into bars.
- Chop the chocolate into smaller pieces, then melt it in the microwave (or using a double boiler) in 20-second intervals, stirring between, until melted.
- Dip each bar into the chocolate, letting the excess chocolate drip off, and place onto a parchment-lined plate/tray.
- Optionally sprinkle with flaky sea salt, leave to set, and enjoy!
Notes
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
They look so nice!
I do not have “creamy” peanut butter just the “regular” one. Would it still work OK?
Are there any other butters that could be used too?
Thank you