Peanut Butter Oatmeal Bars
Posted Dec 07, 2025
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Peanut Butter Oatmeal Bars are soft and chewy with a chocolate peanut butter topping. They’re an easy to make, no bake treat perfect for the holidays, an afternoon snack or an easy dessert.
When I need an easy, impressive dessert I often opt to make these no bake peanut butter oatmeal bars. They are seriously so delicious and such a classic treat everyone absolutely loves them.
The peanut butter oatmeal base is moist, buttery and perfectly sweetened with brown sugar. Then, the topping is a rich and fudgy chocolate peanut butter layer that perfectly complements the oat layer.
They only take 10 minutes to prep, then they just have to set (a process which can be sped up by putting them in the fridge or freezer) before cutting and enjoying.
We love including these as something different on our holiday cookie trays. But I seriously make them all year long. They’re even a perfect treat during the summer because you don’t have to turn on the oven to make them.
Peanut Butter Oatmeal Bars: Ingredients & Substitutions
- Salted Butter. Unsalted butter, vegan butter and coconut oil are good substitutes.
- Peanut Butter. I recommend using peanut butter that is solid at room temperature (Jif, Skippy, Skippy Natural, etc.). You can use natural peanut butter, but the bars may be a little softer and a touch greasy.
- Light brown sugar. dark brown sugar or granulated sugar both work well in this recipe.
- Quick-cooking oats. If using rolled or old-fashioned oats, pulse them one or two times in a food processor or blender to achieve the quick-cooking texture before using them in this recipe.
- Semisweet chocolate. The chocolate is melted so you can use chips, bars, discs, etc. You can also choose your favorite and use milk or dark instead of semisweet.
How to Make Oatmeal Peanut Butter Bars
Let’s walk through how to make this recipe together, and don’t forget to watch the video for further guidance.
Begin by lining an 8×8″ baking dish with parchment paper. This step is important so it’s easy to lift the bars out of the pan and cut them.
Make the Chocolate Peanut Butter Topping
Begin by making the chocolate topping. We do this first because it needs to cool slightly before putting it on top of the peanut butter oatmeal bars. So, melt the chocolate and peanut butter together in the microwave or on the stovetop over low heat. Stir until smooth and glossy then set aside.
Make the Peanut Butter Oat Layer
Next, while the topping is cooling, make the peanut butter oatmeal bar layer by melting the butter and peanut butter together in a saucepan over medium-low heat. Make sure to stir often.
Then, stir int he brown sugar and sea salt and stir until dissolved.
Next, stir in the vanilla.
Then, turn heat to low and add the quick cooking oatmeal. Cook on low for 1 to 2 minutes, or until the mixture has slightly thickened.
Assemble the Peanut Butter Oatmeal Bars
Then, press the peanut butter oatmeal layer into the bottom of the prepared pan with a spatula or the back of a measuring cup.
Evenly spread the chocolate peanut butter topping over the oatmeal layer.
Let the bars sit at room temperature or in the refrigerator until the top is set. Be very careful if you put them in the refrigerator or freezer not to let the top harden too much or it will crack when cut.
Then, cut the bars into 16 squares and serve.
Serve
I prefer to serve these oatmeal peanut butter bars at room temperature so the chocolate isn’t cold, but they can also be served slightly chilled.
Add them to your Christmas cookie trays and I promise they will be the first treat to disappear!
Store/Freeze
Store leftover oatmeal peanut butter bars in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
Let them come to room temperature or thaw slowly at room temperature before serving. Do not microwave or heat in the oven.
Oatmeal Peanut Butter Bars Recipe FAQS
if you use old-fashioned oatmeal, I suggest pulsing the oats in a blender or food processor 2 to 3 times to give them the texture of quick-cooking oats.
They can be stored at room temperature for up to 3 days, but they last longer when stored in the refrigerator.
A peanut butter that is solid at room temperature – not liquid.
Make sure the bars aren’t too cold when you cut them. Let them sit at room temperature for 10–15 minutes after chilling so the chocolate softens slightly. Use a sharp knife and wipe it clean between cuts for clean, even slices.
If you use gluten-free oats, this recipe is naturally gluten-free. Use dairy-free chocolate and vegan butter or coconut oil to make them dairy-free.
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Peanut Butter Oatmeal Bars
Video
Ingredients
- ½ cup salted butter
- 1 cup creamy peanut butter
- ¾ cup light brown sugar (packed)
- ¼ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 2 ½ cups quick-cooking oats
Chocolate Peanut Butter Topping
- 1 cup semisweet chocolate (chips, bars, discs)
- ½ cup creamy peanut butter
Instructions
- Line an 8×8”square baking dish with parchment paper, set aside.
Make the Topping
- In a large, microwave safe dish, melt chocolate chips and peanut butter. Start by heating for 60 seconds, then stir and heat in 30 second intervals until completely melted and smooth. Set aside.
Make the Peanut Butter Oatmeal Layer
- Melt butter and peanut butter in a medium saucepan over medium heat.
- Stir in brown sugar and sea salt.
- Add vanilla and stir until combined.
- Turn heat to low and add oats. Cook on low for 1 to 2 minutes, or until ingredients have slightly thickened.
Assemble
- Press the peanut butter oatmeal layer into the bottom of the prepared pan with a spatula or the back of a measuring cup.
- Pour the chocolate topping over the peanut butter layer.
- Let sit at room temperature or in the refrigerator until the top is set.
- Cut and serve
Notes
- Salted Butter. Unsalted butter, vegan butter and coconut oil are good substitutes.
- Peanut Butter. I recommend using peanut butter that is solid at room temperature (Jif, Skippy, Skippy Natural, etc.). You can use natural peanut butter, but the bars may be a little softer and a touch greasy.
- Light brown sugar. dark brown sugar or granulated sugar both work well in this recipe.
- Quick-cooking oats. If using rolled or old-fashioned oats, pulse them one or two times in a food processor or blender to achieve the quick-cooking texture before using them in this recipe.
- Semisweet chocolate. The chocolate is melted so you can use chips, bars, discs, etc. You can also choose your favorite and use milk or dark instead of semisweet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
