No Bake Oatmeal Peanut Butter Bars

No Bake Oatmeal Peanut Butter Bars are incredibly easy to make and super hearty and filling! Loaded with nuts, oats, and maple syrup, they make the perfect grab-and-go breakfast, after school snack or afternoon pick-me-up.

It can be really hard to find a snack that is both easy to make and doesn’t contain a long list of ingredients. That’s why I love these No Bake Oatmeal Peanut Butter Bars.

They come together in less than 10 minutes, and just like my very popular Healthy No Bake Bars and Chocolate Peanut Butter Protein Balls, no cooking is involved, and you end up with a healthy snack that will keep you feeling full and satisfied. 

They are naturally vegan, gluten-free and refined sugar-free, making them an excellent snack bar for both kids and adults.

Jump to:

• What ingredients and equipment do I need?
• How to make no bake oatmeal peanut butter bars
• Success Tips
• Ways you can adapt this recipe
• Storage Tips
• Hungry for more?
• Recipe
• Reviews & Questions

What ingredients and equipment do I need?

This easy grab-and-go vegan snack uses a short list of easy ingredients. Here’s what you need:

• Natural peanut butter - Both crunchy or smooth varieties work well. If you don't have peanut butter or need to steer clear of peanuts any other nut or seed butter is fine to use instead.
• Maple syrup - This gives the bars a naturally sweet flavour. Feel free to use rice syrup instead.
• Vanilla extract - For flavour. Feel free to omit if you don’t have any at home.
• Salt - Omit if your peanut butter is already salted.
• Rolled oats - Old fashioned oats also work. Use certified gluten-free oats to make this recipe gluten-free. Do not use quick oats or steel-cut oats. 

The only equipment you need to make this recipe is an 8x8 inch pan. If you don’t have one, half the recipe and use a 9x5 inch loaf pan instead.

How to make no bake oatmeal peanut butter bars

No bake snack bars are easier to whip together than a batch of muffins or cookies. Here’s how to make them:

Step 1 - Line an 8x8 inch square pan with parchment paper and set aside. No 8 x 8 pan? Use a loaf pan and half the recipe!

Step 2 - Warm the peanut butter, maple syrup and salt in a pan so they become easier to stir together. 

Step 3 - Once melted together, remove the pan from the heat and add the vanilla. Stir again.  

Step 4 - Mix the oats and peanut butter mixture together.

Step 5 - Pack the mixture into the lined pan then refrigerate.

Step 6 - Once chilled cut into bars. Originally I cut out 9 bars but they are very large and filling, so 18 is better.

Step 8 - Store the bars in an airtight container in the fridge.

Success Tips

• Try not to use “dry” nut butter, a.k.a. the bottom of the jar. The nut butter you use should be smooth and creamy to help make the mixing process as easy as possible and to stop the bars from being too crumbly.
• It's really important to pack the mixture into the pan well. Press it down with the bottom of a mug or glass or your hands. The tighter it’s packed, the more your bars will hold together.
• Don’t attempt to remove or cut the bars from the pan until after 2 or more hours. Any sooner and they may fall apart.
• Don't forget to line the pan with parchment paper or else the oatmeal bars will be hard to remove.
• Since there is no added coconut oil or vegan butter in this recipe the bars are quite fragile. Some crumbling is to be expected.
• Use a sharp knife to safely and easily cut the bars.
• Make a double batch for Sunday meal prep and enjoy them all week long!

Ways you can adapt this recipe

• Customize the bars to your liking by adding in dried fruit, seeds, chopped nuts, or chocolate chips.
• Celebrate the holidays and use my gingerbread peanut butter instead of regular peanut butter.
• Add warming spices like cinnamon, nutmeg, or pumpkin spice.
• Turn them into gluten-free bars by using certified gluten-free rolled oats.
• Use a seed butter like Sunbutter to make them nut-free.
• Add a melted chocolate drizzle on top of the bars before they set in the fridge.
• If you really love chocolate, add a layer of chocolate ganache like I used in this recipe.

Storage Tips

Store the bars in an airtight container in the fridge for up to 2 weeks. They can also be packed up and frozen for up to 1 month. If you have time, let them soften for an hour or two in the fridge before eating. Keeping a batch or two in the freezer is an easy solution for meal/snack prep and batch cooking.

Hungry for more?

More no bake recipes:

Recipe