No Bake Oatmeal Bars

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These no bake oatmeal bars with peanut butter are a nutritious dessert or snack! They’re easy to make in 5 minutes with a handful of simple ingredients.

a stack of 3 No Bake Oatmeal Bars, the top one with a bite taken out of it

These no bake oatmeal bars with peanut butter are one of our favorite healthy treats. They are easy to make with 7 ingredients in 10 minutes and are so delicious your kids will think they’re eating dessert when they’re really eating a wholesome snack!  

These no bake oatmeal bars are a delicious combination of all my favorite things: Peanut butter, chocolate, coconut, and honey. The longest (and most challenging) part of this no-bake oatmeal bars recipe is letting the bars cool enough to eat without making a mess.

5 No Bake Oatmeal Bars with peanut butter and chocolate on top

No-Bake Oatmeal Bars: Ingredients & Substitutions

As always, I recommend making this recipe exactly as it’s written, but here are a few possible substitutions!

overhead photo of the labeled ingredients in this No Bake Oatmeal Bars recipe
  • Old-fashioned oats. Quick-cooking oats are a good substitute, just decrease the amount by 2 Tablespoons.
  • Almond flour. If you have a tree-nut allergy in your family, increase the amount of oats by ¼ cup and omit the almond flour. You can also substitute all-purpose gluten-free flour.
  • Peanut Butter. Any nut or seed butter works well in this recipe, however depending on the consistency you may need to adjust the amount used.
  • Honey. maple syrup is a great substitute.
one No Bake Oatmeal Bar with a bite taken out of it

How to Make No Bake Oatmeal Bars 

Let’s discuss how to make no bake oatmeal bars, and don’t forget to watch the video.

Begin by combining the honey, peanut butter and vanilla and stir to combine. I use natural peanut butter so it’s liquid at room temperature and easy to stir.

If you are using a firmer peanut butter (one that is solid at room temperature), I recommend gently melting it with the honey either in the microwave or on the stovetop until it’s easy to stir. Then add the vanilla once the honey and peanut butter are combined.

two photos showing how to make No Bake Oatmeal Bars  - combining wet ingredients

Next, add the dry ingredients and stir until everything is combined and the mixture is uniform throughout. As you can see below, the mixture should be firm but not soupy. 

  • If the mixture is too wet add more oats 1 Tablespoon at a time until it reaches the correct consistency. 
  • If the mixture is too dry add more honey or peanut butter until it reaches the correct consistency. 

Hopefully you won’t run into either one of these issues. But in case you do there are some solutions for you.

two photos showing how to make No Bake Oatmeal Bars  - stirring in dry ingredients

Using a spatula or your greased hands, press the mixture into the bottom of an 8×8″ baking dish and set aside but do not chill. 

No Bake Oatmeal Bars being pressed into a baking dish

Make the Chocolate Peanut Butter Topping

Once the oatmeal layer is pressed into the pan, make the chocolate layer by melting the chocolate and peanut butter together in the microwave or on a stovetop over low heat until the mixture is smooth and glossy.

two photos showing how to make the chocolate topping for No Bake Oatmeal Bars 

Assemble & Set

Next, pour the chocolate/peanut butter mixture on top of the bars in the baking dish and use a spatula to spread it out evenly.

Place the bars in the refrigerator to harden, or let them sit at room temperature until the chocolate is set (this takes significantly longer). 

two photos showing pouring and spreading the chocolate topping over No Bake Oatmeal Bars 

Cut & Serve

Remove the no bake oatmeal bars from the refrigerator before the chocolate is completely set, otherwise they will be difficult to cut.

Cut into 16 squares and serve slightly cold or room temperature.

No Bake Oatmeal Bars  in a baking dish cut into 16 squares

Store/Freeze

Store in an airtight container in the refrigerator for 5-7 days or in the freezer for up to 2 months. Thaw slowly at room temperature – do not microwave.

7 No Bake Oatmeal Bars with peanut butter and chocolate topping

No Bake Oatmeal Bars Recipe FAQs

Can I double this recipe?

Yes, double the ingredients and use a 9×13″ baking dish.

Can I halve this recipe?

Yes, halve the ingredients and use a 9×5″ loaf pan.

6 No Bake Oatmeal Bars with chocolate topping

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No-Bake Oatmeal Bars with Peanut Butter

Laura
These chocolate peanut butter no-bake oatmeal bars are an easy & healthy dessert or snack! They only take 5 minutes to make, and are gluten and dairy-free! Plus they have no refined sugar and are vegan-friendly!
4.98 from 94 votes
Course Dessert, Snack
Cuisine American
Servings 16 bars
Calories 188
Prep Time10 minutes
Chill time30 minutes
Total Time40 minutes

Ingredients 
 

For the bars:

Chocolate Topping*

Instructions 

Make the Oatmeal Layer

  • In a small bowl mix together oats, coconut and almond meal. Set aside
  • In a large, microwave safe bowl or in a pot on the stove, gently melt the peanut butter and honey together until smooth. (If your peanut butter is liquid at room temperature, simply mix the honey and peanut butter together without warming). 
  • Add vanilla and salt (to taste…I love sweet/salty so I use ½ tsp) and stir until combined.
  • Add the dry ingredients and mix well.
  • Spread into an 8×8” pan and set aside.

Make the Topping

  • Melt the chocolate chips and peanut butter together on the stovetop or in the microwave (start by heating for 60 seconds. Stir then heat in 30 second increments until smooth).

Assemble

  • Drizzle or spread melted chocolate/peanut butter over bars.
  • Let the bars set up at room temperature or in the refrigerator until the chocolate is hardened.

Serve

  • Cut and serve at room temperature or cold.

Video

Notes

Ingredient Substitutions
  • Old-fashioned oats. Quick-cooking oats are a good substitute, just decrease the amount by 2 Tablespoons.
  • Almond flour. If you have a tree-nut allergy in your family, increase the amount of oats by ¼ cup and omit the almond flour. You can also substitute all-purpose gluten-free flour.
  • Peanut Butter. Any nut or seed butter works well in this recipe, however depending on the consistency you may need to adjust the amount used.
  • Honey. maple syrup is a great substitute.
*Refined Sugar Free Topping
  • ¼ unsweetened chocolate
  • 1 Tablespoon creamy peanut butter
  • 1 to 2 tablespoons honey
In the microwave or on the stovetop, gently melt together the chocolate, honey (or maple syrup) and peanut butter.
Store/Freeze
Store in an airtight container in the refrigerator for 5-7 days or in the freezer for up to 2 months. Thaw slowly at room temperature – do not microwave.

Nutrition

Serving: 1bar | Calories: 188kcal | Carbohydrates: 18g | Protein: 5g | Fat: 12g | Saturated Fat: 4.4g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 3.6g | Sodium: 35mg | Potassium: 15mg | Fiber: 2.7g | Sugar: 11.4g | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

This recipe is so delicious that my daughter (age 8) ate one and said, “MOM, next year on my birthday I want these instead of cake.”

That girl lives for dessert, especially, birthday cake. She starts brainstorming ideas for her cake in July…and her birthday is in January. (Priorities) So needless to say, when she says “I want these instead of a birthday cake,” it means that we have a seriously delicious recipe on our hands.

Front view of a stack of three Chocolate Peanut Butter Coconut Bars on a plate

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4.98 from 94 votes (47 ratings without comment)

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136 Comments

  1. 5 stars
    These were a hit at my family event! So good and super easy to make! I used the HU baking chips for the topping.

  2. 5 stars
    This is my go to recipe for sweet cravings! I don’t typically have almond meal, but use ground flaxseed instead since I have it on hand and it’s good fiber. I also add a little coconut oil instead of a sweetener to the topping since the chocolate is sweet enough. I make this at least once a month when I am craving chocolate. 😜