No-Bake Chocolate Peanut Butter Oatmeal Bars

Chewy, sweet, and energy-dense no-bake peanut butter oatmeal bars. These peanut butter breakfast bars take minutes to prepare, are easily customizable, and completely delicious! Plus, they are gluten-free, refined sugar-free, and can be made vegan!

If you love peanut butter and chocolate and are looking for an easy-peasy snack or dessert to whip up, then these peanut butter chocolate bars are the perfect call. Using just 6 ingredients and 10 minutes to prepare (chill time not included), these bars are my ultimate quick peanut butter snack go-to.

I first came across this combination when making an alternative to rice Krispie marshmallow bars – using peanut butter and an unrefined sweetener in place of marshmallows and butter. Spoiler alert – it worked amazingly! Soon after, these no-bake chocolate peanut butter bars were born, combining ‘clean’ ingredients that pack flavor for a fiber and protein-packed snack.

Plus, I love to make a massive batch of these whenever making them and popping leftovers in the freezer, as they’re freezer-friendly for up to 3 months! All you need to do is leave them in the fridge to thaw, and they are ready to eat. 

The Ingredients

• Oats – I use rolled oats. However, you could also use instant oats as I pulse them into a flour anyway. If you prefer more of a ‘bite,’ then you could leave 1/3-1/2 whole. 
• Peanut Butter – I use natural, unsalted homemade peanut butter made with just one ingredient: Peanuts! However, you can use a branded creamy peanut butter of your choice, if preferred. Just make sure to use one that is creamy and pourable, not too thick. 
• The sweetener – honey is best for its stickiness. Though, you can use maple syrup or agave as vegan options – though you will likely need a little extra oats. 
• Coconut Oil – I use homemade virgin coconut oil. This not only helps to solidify the bars but can help to create a good chocolate shell over the bars. 
• Vanilla Extract – I used homemade vanilla extract. 
• Salt 
• Chocolate coating –  There are several brands of dairy-free chocolate available, or you could use homemade dark chocolate for the chocolate layer. You could also use milk chocolate and/or white chocolate. This time around, I used dark chocolate chips that I melted together with coconut oil for a smooth glossy look.

Optional Ingredient Add-Ins

Top Tip: One of the biggest things to note when adding any extra ingredients to these peanut butter granola bars is that if you add anything quite ‘dry,’ then you’re likely to either omit some oats or add extra wet ingredients. If the mixture seems crumbly before chilling instead of sticky, then adjust as needed. 

• Coconut – Shredded coconut mixed straight into the bars or shredded/ coconut flakes to sprinkle over the top of the chocolate topping adds flavor and texture.
• Spices – Such as cinnamon, nutmeg, or spice blends like pumpkin pie spice (recipe mentioned on this Pumpkin Pie recipe). 
• Dried Fruit – Such as raisins, cranberries, blueberries. Crispy options like dried bananas also work. 
• Crushed Nuts – If you want to double (or even triple) up on nuts, then feel free to add in extra favorite crushed nuts.
• Seeds – Flax meal or chia seeds can provide extra protein and nutrients with just 1-2 tablespoons. You could also add in this 5-Seed DIY Vegan Protein Blend. 
• Protein Powder – In place of nuts/ seeds (or alongside), you could also add in some of your favorite plain or vanilla flavored protein powder to these no-bake peanut butter bars. If you want to add a large amount, then it’s best to reduce the amount of oats (i.e., substitute 1/4 cup oats for 1/4 cup protein powder). 
• Chocolate – You can add cocoa/cacao powder directly in with the bar mix or use chocolate chips directly in the mixture, in place of having the chocolate coating. 
• Mocha – I’m still working on perfecting this, but feel free to experiment with adding espresso powder or drip coffee to the mixture. This will require adjusting amounts of the other ingredients to achieve the correct consistency. 

The Method

Luckily, when it comes to these peanut butter oatmeal bars, the process couldn’t be much simpler. In fact, there are just a few super-simple steps!

Step 1. Begin by blending the oats in a food processor until you achieve a flour-like consistency. If you like a bit of ‘bite,’ then you can leave 1/3-1/2 of the oats whole. 

Step 2. Combine the rest of the peanut butter layer ingredients in the blender and blitz again to combine well. 

Step 3. Transfer the mixture to a parchment paper-lined tray or silicone mold and spread to create a thin, even layer. Then place in the fridge or freezer while preparing the chocolate topping. 

Step 4. To prepare the chocolate topping, melt the chocolate chips with the coconut oil over a double boiler or in the microwave at 15-20 second spurts. Mix them well.

Step 5. Pour the chocolate over the chilled peanut butter layer and then place it back in the fridge/freezer until the chocolate is set.

Once set, you can remove the bar from the fridge and slice into squares/bars. 

How To Store

Once chilled, to keep the bars firm, then store in an airtight container in the fridge for up to 4 days. Alternatively, these are freezer friendly for up to 3 months. 

Recipe Notes

• If you’re allergic to peanuts, you could sub this recipe for your favorite nut butter (such as almond butter or cashew butter). For a nut-free version, you could use sunflower seed butter instead, though you may need to add extra sweetener depending on your taste buds. 
• You could swap out the oats for rice Krispies or hoop cereal for a sweeter dessert treat. 
• If you’re worried about the bars sticking, then you can also spray the parchment paper. Alternatively, silicone molds are perfect for never having to worry about sticking!
• The nut butter consistency is one of the biggest factors in the consistency of the bars (whether they’re crumbly or not). It’s best to choose a nut butter that isn’t too thick and is a pourable consistency. Of course, this can be aided with the addition of other wet ingredients though you may need more. 
• Leading on from the above point – If you decide to use store-bought peanut butter in place of homemade, then the ratios may vary slightly as different brands vary in consistency and sweetness. 

Related Recipes

• Homemade Chewy Almond Butter Granola Bars
• Healthy Yogurt Granola Cups
• Healthy Homemade Christmas Granola
• Strawberry Nutella Pizza (Granola Crust)
• 5 Ingredient Healthier Vegan Chocolate Peanut Butter Cups
• Chocolate Covered Healthy Fruit and Nut Bars
• Vegan Choc Chip & Banana Healthy Oatmeal Cookies
• Fudgy No-bake brownies

If you try this chocolate peanut butter oatmeal bars recipe, then let me know your thoughts and any questions in the comments below. Also, feel free to tag me in your recreations on Instagram @AlphaFoodie.