These simple No Bake Peanut Butter Chocolate Oatmeal Bars are rich and chewy, made with hearty rolled oats, creamy peanut butter, dark chocolate chips, and a touch of maple syrup (optional). They’re an easy, satisfying snack for afternoons, lunchboxes, or a sweet treat any time.
This recipe was originally published February 2019 and updated July 2024 with slight tweaks to make it even better.
Peanut butter and chocolate is a classic combination I never tire of. These no bake bars combine melted chocolate and peanut butter with oats for a chewy, chocolatey bar that’s quick to make and loved by kids and adults alike.
Inspired by peanut butter oatmeal energy bites and old-fashioned no bake cookies, this recipe keeps things simple: melt, mix, press, chill, and enjoy.
Why We Love These Peanut Butter Chocolate Oatmeal Bars
- No baking required. Skip the oven—just melt, mix and chill for an easy batch of bars.
- Minimal, everyday ingredients. Most items are pantry staples, so you can make these on a whim when a craving hits.
- Kid friendly. Peanut butter and chocolate are popular with kids and adults alike, making these bars great for school snacks, playdates, or family treats.
Recipe Ingredients
- Peanut butter: creamy peanut butter works best for binding and a smooth texture. If your peanut butter has no added sugar, consider using the maple syrup. Nut or seed butters (almond, cashew, sunflower) can be substituted for allergies or preference.
- Butter: salted or unsalted is fine. For a dairy-free version use coconut oil or a plant-based butter.
- Milk: whole milk gives a richer texture, but any milk will work.
- Maple syrup: optional, for added sweetness. Use pure maple syrup or another liquid sweetener as desired.
- Vanilla: vanilla extract enhances flavor—use real vanilla if possible.
- Dark chocolate chips: dark, semi-sweet, or milk chocolate will work. Choose a quality chocolate for a creamier finish.
- Sea salt: a pinch in the oats and a light sprinkle on top balances the sweetness.
- Old fashioned rolled oats: regular or gluten-free rolled oats give the best texture. Quick oats may be used but can change the chewiness slightly.
Step-By-Step Instructions
- Combine the peanut butter, milk, butter, chocolate chips, vanilla, and maple syrup (if using) in a medium saucepan.
- Warm over medium-low heat, stirring frequently until the chocolate is melted and the mixture is smooth. Remove from heat just before the last chips fully melt, then stir until fully combined.
- Place the oats in a large bowl and toss with a pinch of sea salt.
- Pour the warm peanut butter–chocolate mixture over the oats and stir until all oats are evenly coated.
- Line an 8×8-inch square pan with parchment and firmly press the mixture into the pan for compact bars.
- Chill for 30 minutes to 1 hour, until the mixture is set. Slice into bars and serve.
Recipe Tips
- Swap in almond or cashew butter for a different flavor; sunflower seed butter can work for nut-free needs.
- For a finished look, drizzle extra peanut butter or melted chocolate across the top before chilling.
- If you prefer bite-sized snacks, scoop the mixture into cookie-sized portions instead of pressing into a pan.
Storage
Store bars at room temperature in an airtight container for 3–4 days. Refrigeration can dry them out slightly, so room temperature is preferred. Freeze for up to 3 months; thaw before serving.
Try these other simple snack recipes
- No Bake Samoa Bars
- No Bake Cookie Butter Cookies
- Lemon Coconut Bars
- Copycat Perfect Bars
- Flourless Peanut Butter Chip Muffins
- No Bake Snickerdoodle Cookies
No Bake Chocolate Peanut Butter Oatmeal Bars
Ingredients
- 1 cup creamy peanut butter (or nut/seed butter of choice)
- 5 tablespoons butter (or coconut oil for dairy-free)
- 1/3 cup milk
- 1/4 cup 100% pure maple syrup (optional)
- 2 tsp vanilla extract
- 1 1/2 cups dark chocolate chips
- Pinch of sea salt
- 3 1/4 cups rolled oats (regular or gluten-free)
Instructions
- In a small saucepan, combine the peanut butter, maple syrup (if using), vanilla, milk, butter, and chocolate chips.
- Heat over medium-low, stirring frequently until the chocolate melts and the mixture is smooth.
- Remove from heat and pour the mixture over the oats in a large mixing bowl. Stir to coat evenly.
- Press the mixture firmly into an 8×8-inch pan lined with parchment.
- Chill for 30 minutes to 1 hour until set, then cut into 16 bars.
Notes
- Almond or cashew butter are good substitutes; sunflower seed butter can work for nut-free needs.
- Drizzle melted peanut butter or chocolate over the bars before chilling for a pretty finish.
- For bite-sized snacks, scoop the mixture into cookie portions instead of pressing into a pan.
Nutrition
Calories: 304 kcal; Carbohydrates: 29 g; Protein: 8 g; Fat: 18 g. (Nutrition info is approximate.)