No Bake Peanut Butter Oatmeal Bars

These healthy No Bake Peanut Butter Oatmeal Bars are decadent, slightly fudgy, and are wonderful healthy snack made with just 8 natural ingredients! No oven is required, just one bowl and under 10 minutes prep.

I’ve made no secret of my love for simple no-bake, grab and go snacks, especially if there’s an element of peanut butter in them.

I’ve already shared a no bake peanut butter pie and peanut butter protein balls recipe. Now it’s the turn of these healthy no bake peanut butter oatmeal bars.

Unlike many no bake chocolate peanut butter bars recipes, this version has absolutely no powdered sugar, crushed cookies, or butter.

Instead, these healthy peanut butter oatmeal bars combine wholesome ingredients like almonds, oats, coconut, and unrefined maple syrup.

These ingredients actually come up a lot in my healthy snacks – like these no bake protein balls, almond joy protein balls, and even healthy chocolate coconut balls.

I’ve also added tested recipe with dark chocolate chips in the bars or thick ganache topping. I’ve included both options for the chocolate lovers out there. The results are a healthy snack reminiscent of Reese’s peanut butter cups – delicious!

Best of all, this peanut butter oatmeal bars recipe requires just 8 ingredients – most of which are pantry staples, and the bars can be prepped in around 10 minutes.

They’re also freezer-friendly for up to 3 months!

And if you’re as obsessed as us with portable healthy bars, then you’re in luck as I have around a dozen available. Anything from high-protein quinoa granola bars, baked oatmeal bars, and slightly more decadent healthy key lime pie bars and pecan pie bars.

The Ingredients and Substitutions

• Peanut Butter: Avoid peanut butter with tons of added sugars and additives in general. Instead, choose an all-natural peanut butter with a runny consistency, if possible. If it’s thick, then you can heat it up first.
• Almonds: The almonds will be processed into flour, so feel free to use about 1 1/4 cups store-bought almond flour if you have it. For substitutions, check the FAQs.
• Oats: Use rolled oats or quick oats, using certified gluten-free if needed. You could also use store-bought oat flour.
• Sweetener: Honey (non-vegan), brown rice syrup (decreased GI), or date syrup will work best. You can also use maple syrup, though as it’s not quite as ‘sticky,’ the peanut butter oat bars may be slightly more fragile.
• Chocolate Chips: I like to use either semi-sweet, dark, or even sugar-free chocolate chips. Take these from snack to dessert with healthy chocolate frosting instead!
• Shredded coconut: I use unsweetened shredded coconut. You could lightly toast the coconut flakes in a pan until golden brown for extra flavor and crunch.
• Flavorings: I used a combination of cinnamon, pure vanilla extract, and salt to flavor these no bake peanut butter bars.

Recipe Variations

• Seeds: Feel free to add some ground flaxseed or chia seeds to boost the protein content further and add additional healthy fats and vitamins/minerals. I recommend adding 2-3 tablespoons and potentially removing a tablespoon or so of the oat flour to make up for them.
• Dried fruit: Instead of, or alongside, the chocolate chips, you could add some finely chopped dried fruit to the no bake chocolate peanut butter oatmeal bars. I suggest raisins, craisins, or blueberries as my top picks.
• Spices: Cinnamon, nutmeg, cardamom, pumpkin spice, vanilla, ginger, etc.
• Chocolate chips instead of ganache topping: You can also add 3/4 of chocolate chips to a dough and pulse a few times in a food processor. Sprinkle remaining chocolate chips on top and flatten more with spatula or using your hands, pressing chips into dough.

How to Make No Bake Peanut Butter Bars

• Process the almonds: Add the almonds to your food processor and process into a coarse flour (meal) texture. Then add the oats and process more until both ingredients are floury in texture.
• Add the dry ingredients: Add the coconut flakes, cinnamon, salt, and vanilla extract—process for a further 30 seconds.
• Add the wet ingredients: Add the peanut butter, maple syrup, water and process until well combined into a ‘dough.’

You may need to pause your machine a few times to wipe down the sides of the jug to make sure everything is well combined.

If the batter seems a little too crumbly, you can add a little extra peanut butter – depending on which type you use, sometimes it doesn’t work as well to bind all the ingredients with the initial amount. Add 1 tbsp, to begin with, and try again.

Don’t pulse too much as it will break down the chips and possibly even cause them to melt from the machine’s heat.

• Shape the no bake peanut butter bars: First, prepare an 8×8-inch baking dish with parchment paper. Ensure the paper overlaps the dish’s edges, so it’ll be easy to lift out of the container later. Then transfer the peanut butter dough to the dish and spread/flatten it well with hands and then spatula. Make sure to press on it so bars stick!
• Decorate and chill: In a small saucepan, add chocolate chips and coconut oil; melt over low heat, whisking constantly. Pour over dough all around and tilt pan to help melted chocolate coat bars evenly. Then refrigerate the peanut butter oatmeal bars for at least 2 hours or freeze for around 30 minutes.  
• Cut the peanut butter oatmeal bars: Pull the parchment paper flaps to pull the bars out of the tray and cut into 16 slices. Enjoy the chocolate peanut butter squares immediately, with a sprinkle of sea salt, and/or store for later!

How to Make Ahead, Store and Freeze

Make Ahead: As these bars require several hours of chilling, you can prepare them the night before to chill in the refrigerator overnight before slicing.

Storing: Store the healthy peanut butter bars in a glass container in the refrigerator for between 7-10 days. You can use parchment paper in-between layers of the bars if needed.

Can I freeze no bake peanut butter bars? These no bake chocolate peanut butter bars are super freezer friendly. Lay the bars in a single layer on a tray until frozen and then transfer to a freezer-safe container or bag. You can optionally individually wrap them to freeze, too.

Remove the peanut butter oatmeal bars from the freezer as needed and allow it/them to thaw at room temperature for 20-25 minutes before enjoying.

FAQs

More Tips

• To easily slice the no bake peanut butter bars: Dip your knife in boiling (or extremely hot, at least) water for 10-15 seconds at-least before cutting the bars.
• Feel free to use a 9 x 9 inch pan: The bars will just be slightly thinner.

More Peanut Butter Recipes to Try

• Peanut sauce
• Peanut slaw
• Healthy peanut butter cookies

More Bars Recipes to Try

• Homemade protein bars
• Healthy strawberry cheesecake bars
• Blueberry oatmeal crumble bars
• Healthy pumpkin bars

No Bake Peanut Butter Oatmeal Bars

These healthy No Bake Peanut Butter Oatmeal Bars are decadent, slightly fudgy, and a wonderful snack or dessert made with just 8 natural ingredients!

5 from 14 votes

Servings 16 bars

Calories 232

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Print Recipe Save RecipeSaved Recipe Rate Recipe

Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 1 cup almonds
• ▢ 1 1/2 cups rolled or quick oats
• ▢ 1/2 cup unsweetened coconut flakes
• ▢ 1/2 tsp cinnamon
• ▢ 1/4 tsp salt
• ▢ 1/2 tsp pure vanilla extract
• ▢ 1 cup smooth natural or organic peanut butter unsalted
• ▢ 1/4 cup maple syrup or raw honey
• ▢ 3-4 tbsp water
• ▢ 1/4 cup chocolate chips I used Enjoy Life
• ▢ 1 tbsp coconut oil

Instructions 

• In a food processor, add almonds and process on High until finely ground. Add oats and process more until finely ground. Add coconut flakes, cinnamon, salt and vanilla extract; process for 30 seconds.
• Add peanut butter, maple syrup and water; process until combined. You might have to stop a few times and scrape down the walls.
• Line 8" x 8" square baking dish with parchment paper and transfer dough into it. Flatten using your fingers pressing onto dough well so bars don't crumble. Then level with spatula and hands.
• In a small saucepan, add chocolate chips and coconut oil; melt over low heat, whisking constantly. Pour over dough all around and tilt pan to help melted chocolate coat bars evenly.
• Refrigerate for a few hours of freeze for 30 minutes. Cut into 16 squares and enjoy chilled.

Notes

Recipe improved and updated Apr 2021.

• Store: Refrigerate in a glass airtight container for up to 7 – 10 days.
• Freeze: Up to 3 months. 
• Peanut Butter: Avoid peanut butter with tons of added sugars and additives in general. Instead, choose an all-natural peanut butter with a runny consistency, if possible. If it’s thick, then you can heat it up first.
• Almonds: The almonds will be processed into flour, so feel free to use approximately 1 1/4 cups store-bought almond flour if you have it.
• Oats: Use rolled oats or quick oats, using certified gluten-free if needed. You could also use store-bought oat flour.
• Sweetener: Honey (non-vegan), brown rice syrup (decreased GI), or date syrup will work best. You can also use maple syrup, though as it’s not quite as ‘sticky,’ the peanut butter oat bars may be slightly more fragile.
• Chocolate Chips: I like to use either semi-sweet, dark, or even sugar-free chocolate chips.
• Chocolate chips instead of ganache topping – older recipe without melting chocolate: You can also add 3/4 of chocolate chips to a dough and pulse a few times in a food processor. Sprinkle remaining chocolate chips on top and flatten more with spatula or using your hands, pressing chips into dough.

Nutrition

Serving: 1bar | Calories: 232kcal | Carbohydrates: 17g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 44mg | Fiber: 3g | Sugar: 7g

Course: Dessert

Cuisine: American

Author: Olena Osipov

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