Today, I’ve got the perfect easy dessert that’s both delicious and a great dessert when you’re running low on baking staples like eggs and milk. These no bake peanut butter oat bars only take a couple of minutes to make and are loaded with oats and peanut butter, then topped with a delicious chocolate layer on top.
These oat bars are one of my go to’s when I’m out of eggs or milk. Being completely out of eggs and not wanting to go to the grocery store is actually the exact reason I started testing this recipe. They turned out to be a hit and both my family and coworkers love them!
I like to bring these for breakfast when I make up a pan, and while not the healthiest thing in the world, they are full of healthy oats and very filling. Nibbling on one of these in between patients easily keeps me going until lunch, which somedays is all you can ask for!
Chill Time & Storage
Getting the chocolate to fully set on top can take a couple of hours so I usually pop these in the fridge to speed up the process. Once you’ve cut them, store them in an airtight container at room temperature or in the fridge. I prefer to keep them at room temperature as I like them when they’re a little softer.
Can You Make These Oat Bars Gluten Free?
Yes! Just ensure the oats are certified gluten free! That’s it!
As a side note, if making anything gluten free for someone with an allergy, ensure you thoroughly wash any equipment, jars or utensils. Any contact with flour may trigger an allergy. I like to say any baking I do in my own home is gluten friendly as I am using flour often and cannot guarantee there’s been no cross contamination.
Do I Need the Chocolate Topping?
Nope, you can just make the bottom layer but I honestly don’t ever do this as I need the chocolate! Plus the chocolate, oat and peanut butter combination is perfection!
Rolled Oats vs. Quick Oats
I prefer to use quick oats as they will become more chewy and break down a bit easier. However, you can use rolled oats if you prefer. The rolled oats will keep a sort of crispness to them and won’t be chewy in the same way.
Most similar recipes I’ve seen call for rolled oats but I much prefer these chewy rather than a sort of crisp chew.
- Don’t push the oats down too much in the pan or you’ll make your bars tougher. Just gently push them into the shape of the pan.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More No Bake Desserts
Today’s song is from one of my favourite voices. I love his style of music and the sultriness in it as well. Here’s Devil In Me by Anderson East. Happy baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song. Video may contain scenes of smoking and alcohol and be inappropriate for minors.
No Bake Peanut Butter Oat Bars
- 3 cups (660g) peanut butter, smooth
- 1 cup (320g) honey
- 1/2 tsp salt
- 1 tsp vanilla extract
- 4 cups (480g) quick oats
- 2 cups (320g) semi sweet chocolate chips
- 2 1/2 tbsp (35g) unsalted butter
- Spray or line a 9×13 pan with parchment paper. Leave some overhang, this way you can easily lift the bars out to cut and serve.
- In a large saucepan, add peanut butter, honey and salt. Gently heat over medium low heat until melted. Then continue to gently heat for an additional 2 minutes, stirring occasionally.
- Remove from heat and stir in vanilla. Then stir in oats. Pour the mixture into your lined pan and gently spread it out until it's flat. Don't push down hard or you will make your bars hard.
- In a microwave safe bowl add the chocolate chips and butter. (Note: You can also use a double boiler) Heat in 30 second increments in the microwve until melted. Pour the chocolate over top of the oats and using a spatula, spread the chocolate to full cover the bars.
- Place the pan in the fridge to set for at least 2 hours. Cut into desired sizes and enjoy! For leftovers, you can keep these at room temperature for a week or in the fridge for up to 10 days. I prefer them at room temperature as they're a little more gooey then.