Chocolate Peanut Butter Oat Bars
This Chocolate Peanut Butter Oat Bars recipe combines the wholesome goodness of oats with the rich, velvety taste of chocolate. Sweet and slightly salty oats with a luscious fudgy center, these no-bake treats never last long.
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Who doesn’t love a wholesome dessert like these peanut butter oatmeal bars? Other faves include these Almond Flour Cinnamon Roll Muffins and these Strawberry Crumble Bars. Check out all of our Healthy Dessert recipes for more inspiration.
Why we love this recipe
- The combination of chocolate and peanut butter is a classic and always a popular flavor pairing.
- This recipe is easy to make and offers a perfect balance of sweetness and texture.
- These yummy snack bars are naturally gluten-free and can easily be made vegan. Bonus!
Ingredients
- butter or coconut oil – we love using salted butter as it adds a lovely sweet and salty element to these bars. Coconut oil also works well for a dairy-free version. Be sure to use refined coconut oil and not liquid coconut oil as it needs to return to solid when refrigerated to hold the bars together.
- coconut sugar – we prefer coconut sugar as it is less refined and has a delicious caramely taste. You could substitute brown sugar instead.
- vanilla extract – adds that classic sweetness.
- oats – you can use quick oats or old-fashioned oats. Both will work in this recipe. Be sure to check for a certified gluten free label if there are allergy concerns.
- cinnamon – adds a lovely warm flavor.
- sea salt – always add a pinch of salt to bring out all of the flavors in your recipe.
- chocolate chips – we like to use dark chocolate.
- peanut butter – we recommend using a natural nut butter that only lists peanuts on the label. Smooth or crunchy both work but we prefer crunchy to add some texture with the small pieces of peanuts.
Equipment
- medium saucepan – you will need two saucepans for this recipe. One for the oat mixture and one for the chocolate peanut butter blend.
- rubber spatula – we use this for stirring and for pressing the oat mixture into the pan.
- baking dish – we use an 8×8 square pan for this recipe.
- parchment paper – a must for easy cleanup! We recommend using unbleached parchment paper.
Instructions
Step 1
Start by lining the baking dish with parchment paper. Set it aside.
Step 2
Next, in a medium saucepan over medium-low heat, melt the coconut oil or butter.
Step 3
Then, add in the sugar, and vanilla.
Stir to combine and bring to a low boil over medium heat.
Step 4
Next, add in the oats, cinnamon, and sea salt.
Stir the mixture constantly for 4-5 minutes before removing from the heat.
Step 5
Then, pour half of the oat mixture into the bottom of the parchment-lined dish.
Using the back of a spoon, or a spatula, flatten it out evenly and press it down well. Set the remaining oat mixture aside.
Step 6
Next, in a small saucepan over medium heat, stir together the chocolate chips and peanut butter. Keep stirring until the mixture is smooth and the chocolate is melted.
Step 7
Then, pour the chocolate and peanut butter mixture over the oat layer in the dish, reserving 2-3 tablespoons to drizzle over the top.
Step 8
Next, crumble the remaining oat mixture that had been set aside evenly over the chocolate layer.
Step 9
Finally, drizzle the remaining chocolate over the top and pop the pan into the fridge to set.
Step 10
Refrigerate the bars for at least 2 hours or until firm before cutting them. This will make it easier to slice them neatly and maintain their shape.
Cut into squares and enjoy!
Expert tip
Use high-quality chocolate and natural peanut butter for the best flavor and texture. Avoid using peanut butter with added sugars or oils, as it may affect the overall taste and consistency of the bars.
Recipe variations
- Add unsweetened shredded coconut to the oat mixture for a tropical twist. Finish it up by sprinkling some toasted coconut on top with the drizzled chocolate.
- Enhance the texture with some chopped dried fruit such as raisins or cranberries.
- Incorporate a scoop of protein powder into the oat mixture to add a filling protein boost.
- Switch up the taste by swapping the peanut butter for almond butter, sunflower seed butter, or cashew butter.
- Add in some chopped pecans or walnuts for an additional crunchy texture.
Serving suggestions
- Serve these chocolate peanut butter oat bars as a delicious dessert after a meal. You can plate them individually or on a dessert platter for guests to enjoy.
- Enjoy them as a sweet treat during coffee or tea time. They complement hot beverages such as this Spiced Coffee or this Vegan Bulletproof Coffee wonderfully.
- Cut the bars into bite-sized pieces and arrange them on a party platter along with other finger foods and snacks for guests to nibble on.
FAQS
Yes, you can double the recipe to make a larger batch. Use a larger pan to accommodate the doubled ingredients.
To cut the bars neatly, make sure they are refrigerated until they are firm. Use a sharp knife to cut them, and if needed, wipe the knife clean between cuts to prevent sticking.
Storage tips
Store the chocolate peanut butter oat bars in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.
More no bake recipes
**This recipe was originally posted on May 1, 2017, updated on June 23, 2019, and updated again on July 25, 2023.**
If you’ve tried our no bake chocolate peanut butter oatmeal bars, please rate the recipe and let us know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Chocolate Peanut Butter Oat Bars
Ingredients
- 1 cup butter or coconut oil *use refined coconut oil – not liquid
- ½ cup coconut sugar
- 1 tsp vanilla
- 3 cups oats
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
- 1 cup dark chocolate chips
- ¾ cup natural peanut butter *chunky or smooth
Instructions
- Line an 8×8 dish with parchment paper and set it aside.
- In a medium saucepan over medium-low heat, melt the butter ( or coconut oil ).
- Add the sugar and vanilla and stir together over medium heat.
- Add in the oats, cinnamon, and sea salt. Stir constantly for 4-5 minutes. Remove from the heat.
- Pour just over half of the mixture into the bottom of the parchment lined dish and using a flat spatula, press it into the pan and flatten it out evenly. Set the remaining oat mixture aside.
- Next, in a small saucepan over medium-low heat, stir together the chocolate chips and peanut butter and keep stirring until the mixture is smooth and the chocolate is melted.
- Pour the chocolate and peanut butter mixture over the oat layer in the 8×8 dish, reserving 2-3 tablespoons to drizzle over the top.
- Crumble the remaining oat mixture evenly over the chocolate layer, then drizzle the last of the chocolate peanut butter blend on top.
- Pop into the fridge until set and solid. Approximately 2 hours.
- Slice into 16 squares.
These did not work out for me. I used butter and coconut sugar as the recipe suggests and followed instructions. The oatmeal part of the square was dry and crumbly and fell apart. For flavour three and a 1/2 stars, for texture 1 and a half stars.
I am so upset 🙁 The coconut sugar did not dissolve and it just clumped together and then burned. So disappointed that I will have to throw it away.
Loved these delicious bars! The center was so rich and chocolatey with just the right peanut butter flavor, and I loved the chewiness the oats added.
Chocolate and peanut butter is the perfect combination! I like that you incorporate oats in these bars.
We loved these bars! What a delicious combination of flavors. I’ll make this again, thanks!
Such a hearty and delish chocolate peanut bars! They look amazing and love that it is vegan too!!
I made these with butter and added 1C chopped pecans to the chocolate/PB sauce. Heavenly!
I LOVE the idea of adding pecans!! Yum yum yum.
Can you replace the quick oats with regular oats?
Yes, it should be fine 🙂
Sharon you rock and so does your site… Thanks again…. yum
Thanks Bruce!! You rock too 🙂
The coconut sugar didn’t dissolve!
Hi Haleigh! Did you use butter or coconut oil? If it was coconut oil was it a liquid product? I have gotten feedback that using liquid coconut oil doesn’t allow the sugar to dissolve. I use either butter or regular coconut oil when I make this recipe and they both work perfectly. Let me know – Sharon 🙂
Hey! I used the coconut oil from Costco. It is coconut oil.. hard at room temp. The sugar just got hard!
I’m sorry it didn’t work for you. You aren’t alone, a few others have mentioned that the coconut oil didn’t work for them either however they were using the liquid one. Such a bummer! I use the coconut oil from Costco too – and the coconut sugar! It is the BEST price.
Sugar doesn’t dissolve in oil as its non polar. I used liquid coconut oil which may have been wrong given that it won’t ever go back to bring a solid if it wasn’t one to begin with, but the recipe didn’t specify and liquid is all I had. Sugar didn’t dissolve at all, and if anything it actually clumped up into a mass within the oil so I’m not sure it’s going to “set” at all.
Hey Heather – I’m not super scientific so I’m not sure what non polar is 🙂 I’ve made this recipe with both butter and coconut oil (just regular coconut oil) and when heated and stirred together with the sugar it always has melted together smoothly with no clumping. Maybe it was the liquid product? How did it turn out for you? Did they set?
I also had this problem! I really want to make them but can’t get the coconut sugar to dissolve in oil. It just goes really clumpy like toffee! I used Virgin Coconut Oil (unrefined, cold pressed)…any idea why it’s done this? 🙁
Did the bars still hold together?
Hi, is it possible to use another sugar type and if so will the measurements be the same? Thanks 🙂
If you don’t have coconut sugar you could use white sugar at the same ratio.
These are so delicious and decadent. Easy to make but I would add a little more oil next time (only a tablespoon or 2) as mine turned out a tad crumbly. Otherwise, they were amazing. Will definitely make again.
That’s awesome Carolyn! Thanks. I usually make these with butter so I wonder if that is the difference with them being a tad crumbly with the coconut oil. But I agree, they are so goooood!!
These look wonderful! I love the chocolate-peanut butter combination!
Thanks Cathy! It’s a classic flavour and a favourite of ours. 🙂
These look amazing! I love how easily they can be made vegan, too 🙂
Any substitutes for oil or butter to lower the fat content. Us heart healthy must be’s have to be creative 😊. Thank you lovely recipe
These Chocolate Oat Bars are pretty indulgent and do need the fat to hold it all together. I know that applesauce or banana can be used as lower fat alternatives in baking etc, but not for this no-bake recipe. Good luck Suz!
Holy smokes, these look amazing! I could eat treats made from chocolate + almond butter/fake PB every day!
Thanks Chelsea! These are a must make. Too delicious. And fake PB? Do tell!
These do look decadent and I will definitely be making them. Do you use GF quick oats? I find the Red Mill GF Rolled Oats are larger and heavier than say Quaker Quick Oats. The Quick Oats seem to be better for rolling into balls and I wasn’t sure if same for these squares? I haven’t seem any other kind if wheat free (gf) oats. Thoughts?
Hey Wendy! I don’t use GF myself. Thankfully no allergies here! I use the PC Organics Quick Oats which I also use for my oatmeal. 🙂 I do know that Bob’s Red Mill carries GF quick oats on their website though. You could order online or ask your retailer to stock that product. I’m sure it would sell!
These look so decadent and delicious!
They are! I could say dangerous also. 😉 Thanks Danielle!