Peanut butter and sweet honey are gently warmed together on the stovetop, then hearty oats are stirred in. Add a touch of vanilla paste or splash of extract if you like, then mix-in the chocolate chips – they’ll melt just a bit into gooey goodness. Press the mixture into a pan and freeze until set and your chewy Peanut Butter Oatmeal Bars are ready for snackin’.
Peanut Butter and Chocolate Forever!
If you’re like me, anything with peanut butter and chocolate is an instant yes. And when it’s this easy, why not!
Like my reader favorite No Bake Peanut Butter Bars with Almond Flour recipe, these no bake peanut butter oatmeal bars are ideal for meal prep where they can hang out in the fridge all week, ready when you are for a quick on the go breakfast or afternoon snack.
This Recipe Is
- so rich
- chewy
- just 4 main ingredients
If you like recipes with peanut butter, and oats you’ll enjoy this tasty grab n go snack.
Look for mini semi sweet chocolate chips to use in this recipe. They melt easy and also, add nice texture to the tops of the oatmeal bars.
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How to Make No Bake Peanut Butter Oatmeal Bars
step by step
You can use creamy or chunky natural peanut butter in this recipe. I use chunky for added texture.
Traci’s Tips
- Press the oat mixture firmly into the pan. The firmer the better as the bars will hold together better.
- You can cut these peanut butter chocolate bars into any shape and size you like; squares, bars or bite size pieces (for portion control, wink).
No Bake Peanut Butter Oatmeal Bars with Chocolate Chips
Ingredients
- 1 1/3 cup (360 grams) Crunchy Natural Peanut Butter
- 1/2 cup (175 grams) Honey
- 1/4 teaspoon Fine Sea Salt
- 1 teaspoon Vanilla Paste or Vanilla Extract (optional)
- 2 cups (200 grams) Old Fashioned Rolled Oats
- 2/3 cups (130 grams) Mini Chocolate Chips + 3 optional tablespoons for the top
Instructions
- Line an 8×8 inch square pan with parchment paper, overlapping criss-cross wise leaving enough overhang to use as handles on two sides. Set aside.
- In a medium sauce pan or 4 quart Dutch oven, add the peanut butter, honey, salt and vanilla if using. Heat over medium for 2-4 minutes, heating and stirring just to loosen the mixture. Remove from heat. Add all the oats at once and stir to evenly distribute the ingredients. The mixture will be thick. Add the chocolate chips and stir again. They'll melt a bit.
- Transfer the mixture to the prepared pan and firmly press the mixture evenly into one layer.
- Pop the pan in the freezer for 10 minutes, then if desired, scatter the remaining 3 tablespoons of mini chocolate chips over the top and gently press in.
- Return to the freezer for 20-30 minutes, or until firm. Remove from pan and cut into 12 bars.
- Store in a lidded container, in the refrigerator for up to one week.
Delicious, quick and easy. We loved them for a quick little sweet snack. And just the perfect amount for myself and my husband to eat throughout the week. Thank you!
Love hearing this Joni! I love these for meal prep too 🙌🏻 Thank you for your note and giving the recipe a go.