• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Heavenly Home Cooking logo

  • About
  • Recipe Index
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • Recipe Index
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Baked Goods, Cookies & Cereal » No Bake Oatmeal Peanut Butter Bars

    No Bake Oatmeal Peanut Butter Bars

    First Published: Jun 25, 2021 · Modified: Jul 18, 2022 by Sandra · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases with no additional cost to you.

    Share this recipe:

    • Yum
    • Share
    These easy no bake oatmeal peanut butter bars are highly addictive and just perfect for when you need a quick breakfast pick-me-up. Make a batch (or several!) to keep on hand for when you need a quick burst of energy and protein.
    Jump to Recipe
    No bake oatmeal peanut butter bars on a weathered wood surface
    Close up of a stack of no bake oatmeal bars on a weathered white wood surface

    If you're looking to make some easy no bake oatmeal peanut butter bars, look no further! These tasty treats are just what you're looking for! They come together easily and use just a few simple ingredients. The peanut butter, chocolate, spices, and honey combine perfectly to make an addictive and irresistible breakfast treat or pre-workout snack. They're chewy, sweet, and chocolaty. You will feel like you're eating candy for breakfast, rather than a healthy oatmeal bar. We love them just as much as these oat and honey granola bars and peanut butter and jelly breakfast bars. If you love chocolate chips and oats in the morning, you might want to give this chocolate chip baked oatmeal a try as well!

    This recipe is featured in our lineup of easy sweet breakfast recipes. Check them out!

    Jump to:
    • ❤️ Reasons to Love This Recipe
    • 🥜 Ingredients
    • 📝 How to Make Them
    • 🥣 Equipment
    • 💭 Tips and Storage
    • 💡 Variations
    • 🔖 Related Recipes
    • 📖 Recipe
    • Tips and Storage
    • 💬 Comments

    ❤️ Reasons to Love This Recipe

    • This is a quick prep recipe! It takes 15 minutes or less to throw this one together.
    • You don't have to turn your oven on. These peanut butter oatmeal bars are no bake!
    • They are make ahead. You can make them this weekend and enjoy them all week.
    • They are a better option than processed, store bought oatmeal breakfast bars. Nothing beats homemade. Your homemade version will have far fewer preservatives. Be sure to use all natural peanut butter made from fresh peanuts that contains no added sugar. We grind it fresh at our local grocery store or you can grind your own following this recipe for homemade walnut butter.
    • They go great with a refreshing smoothie. We love them with this mango protein smoothie, papaya smoothie, and watermelon banana smoothie.

    🥜 Ingredients

    Oat bar ingredients
    • 3½ cups quick oats. Be sure to use quick oats and not old fashioned rolled or steel cut oats.
    • 1 cup mini semi-sweet chocolate chips.
    • 1 cup chopped almonds. Toasted, if desired. You can sub chopped peanuts.
    • 1 teaspoon ground cinnamon. Adds flavor.
    • 1 teaspoon ground cardamom. Adds flavor. If you don't have cardamom you can substitute ½ teaspoon and ½ teaspoon allspice.
    • ¼ teaspoon salt. Enhances flavor.
    • 2½ cups peanut butter. We like to use all natural, unsweetened peanut butter. If your local grocery store has a fresh peanut butter grinder, even better. You can grind your own from fresh peanuts following this recipe for walnut butter. Just substitute peanuts for the walnuts. You can sub almond butter as well. We have tried it both ways and it's equally delicious!
    • ¾ cup honey. Adds sweetness.
    • ½ teaspoon almond extract. Adds flavor.
    • Dark melting chocolate wafers. For drizzling. This is an optional step. I did find that the chocolate drizzle helped the bars to hold together better since they are no bake. If you do decide to add the drizzle, be sure to purchase wafers or chocolate bars that are designed for melting. Semi-sweet chocolate chips, like the ones we used for this chocolate chip peanut butter bread and the mini chocolate chips we are using in this recipe, are not designed for melting and drizzling so they will not work very well for this purpose. We found the melting chocolate wafers in the bulk section of our grocery store. If you store doesn't carry them, this product by Merckens will work well.

    📝 How to Make Them

    Overhead view of chopped almonds on a baking sheet
    Step 1. Optional. Preheat oven to 350°F (177°C). Scatter chopped almonds on a baking sheet and toast for 10 minutes. Remove from oven and allow to cool completely. If you don't want to turn your oven on at all, purchase roasted almonds and chop them.
    Overhead view of oats, chocolate chips, toasted almonds and spices in a glass bowl with a wooden spoon
    Step 2. Add oats, chocolate chips, chopped almonds, cinnamon, cardamom and salt to a large bowl.
    Overhead view of oat mixture in a glass bowl with a wooden spoon
    Stir with a wooden spoon until well combined.
    Almond butter, honey and almond extract in a glass bowl with a spoon
    Step 3. Add peanut butter, honey and almond extract to a medium bowl.
    Overhead view of almond butter mixture in a glass bowl with a spoon
    Stir to combine.
    Peanut butter mixture in a glass bowl with oat mixture
    Step 4. Pour peanut butter/honey mixture into oat mixture.
    Overhead view of oatmeal bar mixture in a glass bowl with a red spatula
    Step 5. Stir to combine thoroughly. No dry oat streaks should remain. I found it easier to fold the oat mixture into the peanut butter/honey mixture and eventually used clean hands to knead the mixture until all dry oats are incorporated.

    Step 6. Line a 10 inch by 15 inch baking sheet with wax paper. Allow the paper to hang over the side to make handles so that it's easy to remove the mixture from the baking sheet after it sets.

    Overhead view of oatmeal bar mixture pressed into a baking sheet
    Step 7. Use the bottom of a glass or jar to firmly press the oat mixture into the baking sheet. It's important to press very firmly. Otherwise the bars may crumble and fall apart when you cut them.

    Step 8. Press another piece of wax paper onto the top of oat mixture and cover with a second baking sheet to weigh it down. Refrigerate until set, at least 1 hour. For best results, refrigerate overnight.

    Chocolate being drizzled over oatmeal bars
    Step 9. Remove wax paper from the top and drizzle with melted dark chocolate, if desired. Place back in the refrigerator for a minute or two until the chocolate sets.
    Cut into 20 (2 inch by 3.5 inch) bars.

    Click here to learn how to make these no bake oatmeal peanut butter bars in a visual story.

    🥣 Equipment

    • Large bowl.
    • Medium bowl.
    • Spatula or large sturdy spoon.
    • Baking sheet. 10 inch by 15 inch.

    💭 Tips and Storage

    • We used a liquid measuring cup to measure the honey. To help prevent the honey from sticking to the side of the measuring cup, we rubbed a little bit of liquified coconut oil on the sides of the cup before pouring the honey in. You can also use a little bit of vegetable oil. It doesn't take much. The oil makes the honey easier to pour.
    • Be sure to mix the oat bar mixture very well. Make sure that no dry oats remain. I found it helpful to fold the dry oat mixture into the wet peanut butter/honey mixture and eventually used clean hands to knead the mixture until all of the dry oat mixture was fully incorporated.
    • When you press the mixture into the baking sheet, be sure to press very firmly with the bottom of a glass jar or glass. This step is the key to making sure your bars hold together when you remove them from the baking sheet.
    • After pressing the mixture into the baking sheet, cover it with a piece of wax paper and then cover that with a second baking sheet. The second baking sheet will weigh it down and help to compact the mixture.
    • The chocolate drizzle on top is optional, but I think it does help hold the bars together. If you decide to include the drizzle, be sure to use the chocolate wafers or chocolate bars that are designed for melting. Chocolate chips, like the ones we are using in this recipe or that you would use for a chocolate chip pancake recipe, are not designed for this purpose and will not melt nor drizzle very well.
    • These chocolate peanut butter bars will keep in your fridge for up to two weeks. I haven't tried freezing them. They get eaten too fast at my house to even think about freezing them!
    Four no bake oatmeal peanut butter bars on a piece of crumpled paper on a distressed white wood surface

    💡 Variations

    • Almond Butter Bars. Simply substitute the peanut butter with almond butter. The almond butter is equally delicious!
    • Vegan Peanut Butter Bars. Substitute maple or agave syrup for the honey.

    🔖 Related Recipes

    Please enjoy these related recipes from our kitchen to yours!

    • Pile of peanut butter & jelly breakfast bars on a marble countertop.
      Peanut Butter and Jelly Breakfast Bars
    • Stack of granola bars on a white platter
      Oat and Honey Granola Bars
    • Coconut breakfast cookies on a green plate
      Gluten-Free Coconut Breakfast Cookies
    • Blueberry granola in a white bowl
      Blueberry Granola
    Overhead view of oatmeal chocolate chip bars in a baking sheet and four bars on a distressed white wood surface

    Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

    📖 Recipe

    Close up of a stack of no bake oatmeal bars on a weathered white wood surface

    No Bake Oatmeal Peanut Butter Bars

    Heavenly Home Cooking
    These easy no bake oatmeal peanut butter bars are highly addictive and just perfect for when you need a quick breakfast pick-me-up. Make a batch (or several!) to keep on hand for when you need a quick burst of energy and protein.
    5 from 5 votes
    Print Recipe
    Prep Time 15 mins
    Resting Time 1 hr
    Total Time 1 hr 15 mins
    Course Breakfast, Snack
    Cuisine American
    Servings 20 bars
    Calories 381 kcal

    Equipment

    Large bowl
    Medium bowl
    Spatula
    Baking sheet
    Prevent your screen from going dark

    Ingredients
     
     

    • 3½ cups quick oats
    • 1 cup mini semi-sweet chocolate chips
    • 1 cup chopped almonds Toasted.
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cardamom
    • ¼ teaspoon salt
    • 2½ cups peanut butter
    • ¾ cup honey
    • ½ teaspoon almond extract
    • dark melting chocolate wafers For drizzling. Optional.

    Instructions
     

    • Optional step: Preheat oven to 350°F (177°C). Scatter chopped almonds on a baking sheet and toast for 10 minutes. Remove from oven and allow to cool completely.
    • Add oats, chocolate chips, chopped almonds, cinnamon, cardamom and salt to a large bowl.
      Stir with a sturdy spatula until well combined.
    • Add peanut butter, honey and almond extract to a medium bowl and stir to combine.
    • Pour peanut butter/honey mixture into oat mixture.
    • Stir to combine thoroughly. No dry oat streaks should remain. I found it easier to fold the oat mixture into the peanut butter/honey mixture and eventually used clean hands to knead the mixture until all dry oats are incorporated.
    • Line a 10 inch by 15 inch baking sheet with wax paper. Allow the paper to hang over the side to make handles so that it's easy to remove the mixture from the baking sheet after it sets.
    • Use the bottom of a glass or jar to firmly press the oat mixture into the baking sheet. It's important to press very firmly. Otherwise the bars may crumble and fall apart when you cut them.
    • Press another piece of wax paper onto the top of oat mixture. Refrigerate until set, at least 1 hour. It's best to refrigerate overnight.
    • Remove wax paper from the top and drizzle with melted dark chocolate, if desired. Place back in the refrigerator for a minute or two until the chocolate sets.
      Cut into 20 (2 inch by 3.5 inch) bars.

    Notes

    Tips and Storage

    • We used a liquid measuring cup to measure the honey. To help prevent the honey from sticking to the side of the measuring cup, we rubbed a little bit of liquified coconut oil on the sides of the cup before pouring the honey in. You can also use a little bit of vegetable oil. It doesn't take much. The oil makes the honey easier to pour.
    • Be sure to mix the oat bar mixture very well. Make sure that no dry oats remain. I found it helpful to fold the dry oat mixture into the wet peanut butter/honey mixture and eventually used clean hands to knead the mixture until all of the dry oat mixture was fully incorporated.
    • When you press the mixture into the baking sheet, be sure to press very firmly with the bottom of a glass jar or glass. This step is the key to making sure your bars hold together when you remove them from the baking sheet.
    • After pressing the mixture into the baking sheet, cover it with a piece of wax paper and then cover that with a second baking sheet. The second baking sheet will weigh it down and help to compact the mixture.
    • The chocolate drizzle on top is optional, but it does help hold the bars together. If you decide to include the drizzle, be sure to use the chocolate wafers or chocolate bars that are designed for melting. Chocolate chips, like the ones we are using in this recipe or that you would use for a chocolate chip pancake recipe, are not designed for this purpose and will not melt nor drizzle very well.
    • These chocolate peanut butter bars will keep in your fridge for up to two weeks. I haven't tried freezing them. They get eaten too fast at my house to even think about freezing them!

    Nutrition Facts

    Calories: 381kcal (19%)Carbohydrates: 34g (11%)Protein: 12g (24%)Fat: 24g (37%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 1mgSodium: 179mg (8%)Potassium: 375mg (11%)Fiber: 5g (21%)Sugar: 18g (20%)Vitamin A: 6IUVitamin C: 1mg (1%)Calcium: 45mg (5%)Iron: 2mg (11%)

    Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Total Servings 20 bars
    Keyword easy, freezable, healthy, kid-friendly, make-ahead, sweet, vegan, vegetarian
    Tried this recipe?Let us know how it was!
    « Apple Compote
    Peanut Butter Toast »

    Share this recipe:

    • Yum
    • Share

    Reader Interactions

    Comments

    1. Erica says

      February 23, 2022 at 6:04 am

      Would these not hold as well using rolled oats instead of quick? I would blend the rolled oats to make quick but I am sans blender and food processor at the moment. Thank you!

      Reply
      • Sandra says

        February 23, 2022 at 4:10 pm

        Hi Erica,

        I have never tried this recipe with rolled oats, but I still think it could work. The texture may be a little different (chewier perhaps?) than what you would get with quick oats, but I think they will hold together just fine so long as you press the mixture firmly into a baking sheet (this step is key), cover with wax or parchment paper, and top with another baking sheet to weigh the mixture down.

        The mixture will have to set for at least an hour, but overnight is best. The idea is to give the oats plenty of time to absorb the wet ingredients that were added, so that everything holds together. I would think that it would take more time for rolled oats than quick, so I would make this recipe the day before you want to serve it.

        I hope this helps!

        Reply
    2. Preston says

      July 13, 2021 at 9:05 am

      5 stars
      Hello,
      I wanted to say thank you for your amazing recipe. These bars are so good & healthy. The flavors really jump out with every bit.
      Honestly, these oatmeal bars are so much better than the store bought versions.

      Reply
      • Sandra says

        July 25, 2021 at 11:26 am

        I am so glad you enjoy them! Thank you for your kind comment. 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sandra Pennell

    Hi, I'm Sandra! I believe that you can make a hearty and satisfying breakfast even if you're short on time. Here I share my best recipes which will hopefully help you start your day with ease, nourishment and joy.

    More about me →

    Popular Recipes

    • Breakfast Panini (Fast!)
    • Breakfast couscous in a white mug bowl ready to eat
      Breakfast Couscous
    • Stuffed French toast topped with sliced strawberries and bananas on a blue plate
      Strawberry Banana French Toast
    • Stack of orange pancakes sitting on a turquoise plate topped with yogurt, fresh strawberries and homemade granola. Fresh oranges, a turquoise and white napkin and cup of coffee or tea are in the background.
      Orange Pancakes
    • Close up of quiche provencale on a white plate
      Quiche Provencale
    • Folded crepe with sliced strawberries on a white plate
      Mascarpone Crepes with Nutella Filling

    Footer

    ↑ back to top

    About

    • About Me

    Newsletter

    • Sign Up! for emails and updates

    Legal

    • Privacy Policy
    • Cookie Policy
    • Terms & Conditions

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Heavenly Home Cooking on the Cravings Pro Theme

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non Necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    Save & Accept
    Powered by CookieYes Logo