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Four Chocolate Peanut Butter Oat Bars surrounded by crumbs on a wooden surface.
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5 from 16 votes

Chocolate Peanut Butter Oat Bars

Chewy no bake chocolate peanut butter oat bars made with just 4 ingredients: oats, dark chocolate, peanut butter and maple syrup. With only 10 minutes prep, they are an easy freezer-friendly snack for busy families.
Prep Time10 minutes
Chilling time2 hours
Total Time2 hours 10 minutes
Diet: Gluten Free, Vegan
Allergen: Nuts
Servings: 12 bars
Calories: 317kcal
Author: Dannii Martin

Ingredients

  • 180 g of Peanut butter
  • 170 ml of Maple syrup
  • 300 g of Jumbo oats (use certified gluten free oats to ensure this recipe is gluten free)
  • 170 g of Chocolate vegan, 70% Dark; cut into small chunks
UK Metric Measures - US Customary Measures

Instructions

  • Prepare the tin: Line a 25x20cm (10x8 inch) tin with baking paper.
    • Leave a little baking paper hanging over the sides. You can use this to lift the entire slab out once it has chilled, rather than trying to cut the bars inside the tin.
  • Combine the liquid: Put 180 g of Peanut butter and 170 ml of Maple syrup into a small saucepan.
  • Heat: Warm it gently. You don't want to cook or boil it. You only need to loosen it enough that it will mix easily with the oats. Remove it from the heat.
  • Put into a bowl: Put 300 g of Jumbo oats and 170 g of Chocolate (chopped) into a large mixing bowl. Pour over the warmed peanut butter and maple syrup.
  • Mix: Mix really well until the oats and chocolate are evenly distributed and everything looks thoroughly coated.
    • I often get my hands in towards the end because it is the easiest way to make sure there aren't any dry oats hiding at the bottom. The kids love helping with this bit too.
  • Check the mixture: Before you put everything into the tin, squeeze a little of the mixture firmly in your hand - it should stick together.
    This is a useful check because different brands of oats and peanut butter can behave slightly differently.
  • Press it down firmly: Tip the mixture into your lined tin and spread it right into the corners. Now press it down firmly.
    • Don't just lightly smooth the top. Compacting the mixture properly is one of the most important things you can do to help no bake oat bars hold their shape.
    I use the back of a spoon or a flat-bottomed glass to really press everything down.
  • Chill: Put the tin into the fridge for around 2 hours, or until the mixture is completely firm.
  • Slice: Use the baking paper to lift the whole slab out of the tin and put it onto a chopping board. Cut into 12 bars or smaller squares.

Notes

  • Press firmly. Don't just spread the mixture into the tin. Really compact it so the bars hold together.
  • Stir natural peanut butter first. You don't want all the oil at the top of the jar and dry peanut butter at the bottom.
  • Use rolled or jumbo oats. Avoid steel-cut oats for a no-bake recipe.
  • Chill completely. If the centre still feels soft, give the bars longer before cutting them.
  • Use baking paper. Leave enough hanging over the sides so you can lift the whole slab out.
  • Use a sharp knife. A warm, dry knife will give you cleaner cuts.
  • Cut smaller portions for kids. You don't have to serve these as huge café-style bars.
  • Keep them cool. Peanut butter oat bars soften in warm temperatures.
  • Freeze individual portions. It makes busy-week snacks much easier.
  • Don't overload the mixture with extras. Too many nuts, seeds or dried fruit can make the bars harder to bind.

Nutrition

Serving: 1bar | Calories: 317kcal | Carbohydrates: 38g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 82mg | Potassium: 218mg | Fibre: 3g | Sugar: 17g | Calcium: 41mg | Iron: 1mg

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