Sweet and slightly salty oats with a luscious fudgy center. These Chocolate Peanut Butter Oat Bars are a regular thing around our kitchen for obvious reasons.
You know that satisfying feeling when a plan is flawlessly executed? When something turns out exactly as you wanted it to?
That happened with these Chocolate Peanut Butter Oat Bars.
The minute I sliced into them and saw that decadent fudgy layer, I knew we had a winner.
CHOCOLATE PEANUT BUTTER OAT BARS
Success in the kitchen has been elusive as of late. A failed jicama slaw (so watery!) and endless cheese cracker recipes (why my work pants are tight) has left me with precious little to blog about for the last couple of weeks.
But these squares are not only blog worthy, they are definitely a new favourite.
There are two ways to make these. You can use either coconut oil or grass fed butter.
I loved both variations.
The coconut oil version is probably the healthier way to go, but I found with the grass fed butter version I felt satisfied with a smaller amount. I also found grass fed butter from New Zealand on sale at my grocery which never happens, so I indulged.
Either way, super delicious. Do you!
I stored these in the freezer because I like my chocolate treats icy cold. It’s a tradition in our house for me to put anything chocolate directly into the fridge or freezer before it gets eaten.
Is it just me or does it taste better when chilled?
Either way, these would be an energizing afternoon pick me up or the perfect after dinner treat with a nice cup of peppermint tea or a creamy coffee.
I love how fancy the fudgy center looks. It’s super easy too! Don’t forget to save a tablespoon or two to drizzle over the top.
Can oat bars be gourmet? Lol!
MORE HEALTHY SNACK RECIPES:
Banana Bread Breakfast Cookies
Originally Posted May 1, 2017 Updated June 23, 2019
Adapted from this great recipe!
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- 1 cup coconut oil or butter *see below for notes on coconut oil
- ½ cup coconut sugar
- 1 tsp vanilla
- 3 cups quick oats
- ½ tsp ground cinnamon
- ¼ tsp sea salt
- 1 cup dark chocolate chips
- ¾ cup natural peanut butter I used chunky
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Line a 8x8 dish with parchment paper & set aside
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In a medium saucepan over medium low heat, melt together the coconut oil (or butter) sugar and vanilla. Stir until the sugar has dissolved and the mixture is smooth. Add in the oats, cinnamon and sea salt. Stir constantly for 4-5 minutes. Remove from the heat
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Pour ½ the mixture into the bottom of the parchment lined dish and using the back of a spoon, flatten it out evenly. Set the remaining mixture aside
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In a small saucepan over medium heat, stir together the chocolate chips and peanut butter and keep stirring until the it is smooth and the chocolate is melted
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Pour the chocolate/peanut butter mixture over the oat layer in the 8x8 dish, reserving 2-3 tablespoons to drizzle over the top
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Crumble the remaining oat mixture evenly over the chocolate payer, then drizzle the last of the chocolate peanut butter over it
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Pop into the fridge for a few hours (3-4) to set
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Slice into 16 squares (I cut 1 square into 4 bite sized pieces when I eat it)
*regular coconut oil works best for this. If it has melted from solid that is fine but don't use liquid coconut oil from a bottle as it won't harden the same.
Danielle @ Wild Coast Tales
These look so decadent and delicious!
Sharon
They are! I could say dangerous also. 😉 Thanks Danielle!
Wendy O
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?
Sharon
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!
Chelsea @ Chelsea's Healthy Kitchen
Holy smokes, these look amazing! I could eat treats made from chocolate + almond butter/fake PB every day!
Sharon
Thanks Chelsea! These are a must make. Too delicious. And fake PB? Do tell!
Suz
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
Sharon
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!
Marieke
These look amazing! I love how easily they can be made vegan, too 🙂
Cathy
These look wonderful! I love the chocolate-peanut butter combination!
Sharon
Thanks Cathy! It’s a classic flavour and a favourite of ours. 🙂
Carolyn
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.
Sharon
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!!
Alane
Hi, is it possible to use another sugar type and if so will the measurements be the same? Thanks 🙂
Sharon
If you don’t have coconut sugar you could use white sugar at the same ratio.
Heather
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.
Sharon
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?
Rachael
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? 🙁
Sharon
Did the bars still hold together?
bruce Sackheim
Sharon you rock and so does your site… Thanks again…. yum
Sharon
Thanks Bruce!! You rock too 🙂
Lynn
Can you replace the quick oats with regular oats?
Sharon
Yes, it should be fine 🙂