These no-bake peanut butter chocolate oat bars, also called peanut butter chocolate oatmeal squares, are made with just four pantry ingredients in under 15 minutes. They're chewy, naturally sweetened with maple syrup, topped with rich chocolate, and perfect for healthy snacks, lunchboxes or an easy vegan dessert. No baking, no food processor and gluten-free if you use certified gluten-free oats.
For the days you need something sweet and you need it fast, these chocolate peanut butter oatmeal bars can be prepared in around 10-minutes + there is zero baking involved. Turn off that oven and breathe...the chocolate is on its way
Why You'll Love these Oat Bars
Reader review. Soooo easy and simple to make made with my nan and mum for the school holidays and was gone in only a couple of days 😉 (Mischa) ★★★★★
I am a nutritionist who loves her peanut butter. There is no Degree that will separate me from that nutty goodness. Add chocolate and we've got ourselves a disco. These peanut butter oat bars are simple, quick and way too tasty.
What You'll Need for Peanut Butter Oatmeal Bars
These vegan oat bars only have four ingredients, so this won't take long.
Rolled oats. Rolled oats create the best chewy texture. Quick oats make softer bars, while steel-cut oats won't work.
Peanut butter. Use smooth, shelf-stable peanut butter for the firmest bars. You can use natural peanut butter but make sure to stir it well or it may separate and make the bars softer.
Maple syrup. Adds sweetness and helps bind the oat mixture.
Chocolate. Dark vegan chocolate gives the richest topping, but dairy-free milk chocolate will also work. The cocoa in dark chocolate (70% cocoa) is a natural source of fibre, vitamins, and minerals, and, in moderation, has potential benefits for your heart, brain, gut, and overall health.
Tips for No-Bake Bars
Storage
Refrigerator:
5–7 days in a sealed container.
Freezer:
Up to 3 months in a freezer-proof container.
To thaw:
Leave at room temperature for 15–20 minutes.
FAQs
Yes. Freeze in an airtight container for up to 3 months.
Sure you can. Almond butter or cashew butter work well, although the flavour changes slightly.
You can, but the bars may be softer because natural peanut butter contains more oil.
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Make This Recipe
No Bake Chocolate Oat Bars
Equipment
- 8-inch square baking
Ingredients
Peanut Butter Oat Slice
- 1 ½ cups (135g) rolled oats gluten-free if required
- 1 cup + 1 tablespoon (305g) smooth peanut butter
- ½ cup (120g) maple syrup
Chocolate Topping
- 1 cup (approximately 150g) vegan chocolate buttons small
- 3 tbsp (75g) smooth peanut butter
Instructions
For the Peanut Butter Oatmeal Bars
- Line an 8x8 inch square tin with grease-proof paper.Â
- Add the peanut butter and maple syrup to a medium saucepan and stir together over medium heat until combined.
- Add the rolled oats and stir through so the oats are completely coated and combined.
- Remove from the heat and transfer the mixture to the lined brownie tin and press down to get it as level as you can. Set aside.
For the Chocolate Topping
- In a microwave or over a double boiler, melt the vegan chocolate and peanut butter together, stirring occasionally to combine. Pour the melted chocolate over the oat mixture and use a spatula or the back of a spoon to level out.Â
- Allow the slice and chocolate to cool before popping it into the fridge for at least 30 minutes. Slice in to bars or squares to serve.
Nutritional Disclaimer
The nutritional information is an estimate only and is automatically calculated using online tools. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Leah says
Hello how long can these keep for please??
Amanda says
Hi Leah, these will keep covered in the fridge for 5-6 days. 🙂
Norma Wilson says
great recipe please can you convert recipe to grams please
Amanda says
All done, Norma. Hope that helps 🙂
Becca says
Do these have to be stored in the refrigerator? I’m wanting to take them to a camping event.
Amanda says
Hi Becca, they do prefer a cold store (it's only peanut butter and maple holding them together) but you could store them in a cooler bag for camping. They tend to get a little soft stored at room temperature. Have a great trip!
Adhley says
Great recipe. I added some coconut to the oat mixture and a spoonful of coconut oil bc I was using natural peanut butter and it was perfect. Thanks! Ashley
Amanda says
Oh, that's so great to hear, Ashley - thanks for letting me know. I love the idea of coconut, I might try that next time. Thank you!
jannet says
I love them and it is do easy to make .
Amanda says
Oh, I love them too, Jannet - I am so happy you enjoyed them. Peanut and chocolate is such a great flavour combination. Thanks so much for commenting. x
Mischa says
Soooo easy and simple to make made with my nan and mum for the school holidays and was gone in only a couple of days 😉
Amanda says
Oh fantastic, Mischa! I love that you guys all made it together. How fun! It is an easy recipe - perfect for when you need a chocolate fix quick! Enjoy the rest of your holidays and thank you so much for taking the time to leave a comment. I appreciate it. Amanda, x.
Sarah says
These are delicious! My 8 year old daughter agrees too. Thankyou for sharing the recipe
Amanda says
Yay! I am so glad you guys enjoyed these, Sarah. My 8 year-old and I love them too. Thanks for your lovely message. x
AshLey says
Loved how quick and easy these were!
Amanda says
Oh, fantastic! They are one of my favourites. Thanks Ashley.
Kirsty says
Made these without realising I had to melt the butter and maple syrup but they were still amazing. Tried other recipes which called for dedicated coconut and almond meal too so happy to find this cheaper and easier alternative. My partner loved them so much he ate 6 in one sitting and wouldve ate the whole tray if I let him. Amazing!
Amanda says
Kirsty! You nearly made me spit out my tea when I read that. That's so funny - and totally something I would do -but I am so glad the slice works without having to melt the butter and maple syrup. I might try that next time! Thanks so much for taking the time to let me know - I really appreciate it. You've made my day. A, x.
Imogen says
These look Amazing. Wondering if they can be frozen at all?! X
Amanda says
Hello and welcome Imogen. You can freeze these. Cool them completely and then freeze them in a sealed container (I also wrap mine) for up to 3 months. Thaw them in the fridge. 🙂
Jennie says
Hey Amanda,
I can't reply directly to your comment for some reason, but the bars turned out awesome! I made them for family dinner and they were a big hit!
Amanda says
Oh fantastic! That's great. I am so glad your family liked them. Thanks so much for letting me know, Jennie. x
Jennie says
I'm wondering what kind of peanut butter you used. I used Smucker's natural and I'm thinking you might have used something like Skippy or Jiff (not judging at all just thinking about the oil content)? I had a similar problem with dryness but I realized while I was mixing the oats in. I added 4 tablespoons of butter to smooth things along and I'm hoping (I haven't tried them yet) that did the trick. I also put in a little less oats than your recipe suggested. Thanks for putting the time into sharing your recipe!
Amanda says
Hi Jennie - I am based in Australia so I use different brands but I absolutely think a softer peanut butter or one with more oil will coat the oats more readily and fully than a "healthier" peanut butter. I think it's great that you went with your gut and added more moisture to the mix. How did it go?! I hope it all worked out. A.
Suzy says
The flavor is good, but mine came out very chewy and fell apart quite easily. Very messy to eat. I used an organic "Old Fashioned Rolled Oats" (longer cooking time). I wonder if this recipe should call for the quick cooking oats? Also my chocolate topping didn't "pour" out of the double boiler. These are good, but not what I was hoping for.
Amanda says
Oh, Suzy. How disappointing. I have always used rolled oats with this recipe but perhaps not all oats are the same. Perhaps a little longer in the melted pot would help. I am away at the moment but when I get back I will try the recipe with the quick oats and see if it changes the texture. These squares are chewy but I've always found them to hold together easily - particularly after a trip to the fridge. With regards to the chocolate, it sounds like maybe the chocolate seized a little? It should melt and be totally pourable. I use Noble Choice Dairy-Free Chocolate Chips - it melts beautifully although it's not organic.