I made Chocolate Oatmeal Bars that slice like fudge and vanish so fast you’ll keep scrolling just to see proof.
I am obsessed with these Chocolate Oatmeal Bars because they hit every lazy dessert craving I have. I love how dense and chocolatey they feel without pretending to be fancy.
I will eat them straight from the pan, midday, after dinner, or when my brain decides sugar is the only answer. And the smell of creamy peanut butter and mini chocolate chips together makes me shut up and eat.
They are the kind of Easy No Bake Desserts I keep in the freezer for emergencies. No guilt, just pure grab-and-go chocolate joy.
Seriously, they disappear fast. Every single time, no contest ever.
Ingredients
- Old fashioned oats give chew, whole grain texture you’ll definitely notice, not instant.
- Creamy peanut butter brings protein, heft, and that nutty, comforting stickiness.
- Honey or maple adds natural sweetness and helps everything hold together.
- Unsweetened cocoa adds deep chocolate flavor and a pleasant bitter edge.
- Coconut oil or butter gives silky richness and helps set the bars.
- Vanilla pulls flavors together, gives warmth, and makes it taste homemade.
- A pinch of sea salt cuts sweetness and makes chocolate pop.
- Mini chocolate chips add melty pockets, little bites of joy throughout.
- Plus a few extra chips on top for looks and extra chocolate.
Ingredient Quantities
- 2 cups old fashioned rolled oats (not instant, trust me you’ll notice)
- 1 cup creamy peanut butter (natural or regular, whatever you got)
- 1/2 cup honey or pure maple syrup
- 1/4 cup unsweetened cocoa powder
- 1/4 cup coconut oil or unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/3 cup mini chocolate chips, plus a few extra for topping (optional but highly recommended)
How to Make this
1. Line an 8×8 inch pan with parchment paper leaving some overhang so you can lift the bars out later, then set it aside.
2. In a medium bowl stir together 2 cups old fashioned rolled oats and 1/4 cup unsweetened cocoa powder until evenly coated.
3. In a small saucepan or microwave safe bowl gently warm 1 cup creamy peanut butter, 1/2 cup honey or maple syrup, and 1/4 cup coconut oil or melted unsalted butter until smooth and pourable. If using the stove, low heat and stirring constantly will stop it from burning.
4. Stir 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt into the warm peanut butter mixture, taste and adjust a tiny bit more salt if your peanut butter is super bland.
5. Pour the wet mixture over the oat-cocoa mix and stir with a sturdy spoon until everything is combined and there are no dry pockets. It will be thick and kind of gloopy, that is normal.
6. Fold in 1/3 cup mini chocolate chips, saving a few extra to sprinkle on top for looks.
7. Transfer the mixture to the prepared pan and press it down firmly and evenly with the back of a spatula or clean hands (lightly wetting the spatula or your hands helps it press smooth without sticking).
8. Sprinkle the reserved mini chips on top and press them in gently so they stick, then chill the pan in the fridge for at least 1 hour until firm. If you are in a hurry, 30 minutes in the freezer works too but check so it doesn’t freeze rock hard.
9. Use the parchment overhang to lift the slab out, place on a cutting board and cut into bars or squares. For cleaner cuts warm a knife under hot water and wipe dry between slices.
10. Store bars in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months. Let frozen bars thaw a few minutes before eating so they soften up and don’t crack your teeth.
Equipment Needed
1. 8×8-inch baking pan (lined with parchment paper for easy lift-out)
2. Parchment paper (enough to leave an overhang)
3. Medium mixing bowl
4. Small saucepan or microwave-safe bowl (for warming peanut butter mixture)
5. Sturdy spoon or rubber spatula (for mixing the thick oat mixture)
6. Flat spatula or clean hands (to press the mixture evenly into the pan)
7. Measuring cups and measuring spoons
8. Sharp knife and cutting board (warm the knife under hot water for cleaner slices)
FAQ
No Bake Chocolate Oatmeal Bars Recipe Substitutions and Variations
- Rolled oats: swap for quick oats if you’re in a rush (they’ll make the bars a bit softer), or use quinoa flakes for a slightly nuttier, higher protein bar.
- Peanut butter: almond butter works great, or use sunflower seed butter for a nut free option, though flavor will change a bit.
- Honey or maple syrup: use agave nectar or date syrup instead, both give similar sweetness and keep the mixture sticky enough to set.
- Mini chocolate chips: stir in chopped dark chocolate or use cacao nibs for less sweetness, or fold in chopped nuts or dried fruit if you want a different texture.
Pro Tips
1. Warm the peanut butter mix just enough so it pours, dont overheat or it gets oily and separates. If it looks grainy, keep stirring on low for a minute and it’ll come back together.
2. Lightly toast the oats in a dry pan for 3 to 4 minutes first, stirring, it makes the bars taste way nuttier and avoids a raw oat chew. Let them cool a bit before mixing so the chocolate doesnt melt.
3. When pressing into the pan, spray the spatula or dip your fingers in cold water, not oil. Water helps it smooth without making the edges greasy, and you can press way firmer so bars hold up.
4. If you want softer bars, add a tablespoon or two more honey or peanut butter. For firmer, try chilling longer or using a hair less coconut oil. Also, mini chips distribute better than big chips, they wont make the bars fall apart.
5. Cut way cleaner by letting the slab sit 5 to 10 minutes at room temp after fridge, then run a sharp knife under hot water, wipe dry and slice. Repeat heating the knife between cuts and wipe it, it saves you from ragged edges and crumb mountains.
No Bake Chocolate Oatmeal Bars Recipe
I made Chocolate Oatmeal Bars that slice like fudge and vanish so fast you’ll keep scrolling just to see proof.
12
servings
297
kcal
Equipment: 1. 8×8-inch baking pan (lined with parchment paper for easy lift-out)
2. Parchment paper (enough to leave an overhang)
3. Medium mixing bowl
4. Small saucepan or microwave-safe bowl (for warming peanut butter mixture)
5. Sturdy spoon or rubber spatula (for mixing the thick oat mixture)
6. Flat spatula or clean hands (to press the mixture evenly into the pan)
7. Measuring cups and measuring spoons
8. Sharp knife and cutting board (warm the knife under hot water for cleaner slices)
Ingredients
2 cups old fashioned rolled oats (not instant, trust me you'll notice)
1 cup creamy peanut butter (natural or regular, whatever you got)
1/2 cup honey or pure maple syrup
1/4 cup unsweetened cocoa powder
1/4 cup coconut oil or unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1/3 cup mini chocolate chips, plus a few extra for topping (optional but highly recommended)
Directions
- Line an 8×8 inch pan with parchment paper leaving some overhang so you can lift the bars out later, then set it aside.
- In a medium bowl stir together 2 cups old fashioned rolled oats and 1/4 cup unsweetened cocoa powder until evenly coated.
- In a small saucepan or microwave safe bowl gently warm 1 cup creamy peanut butter, 1/2 cup honey or maple syrup, and 1/4 cup coconut oil or melted unsalted butter until smooth and pourable. If using the stove, low heat and stirring constantly will stop it from burning.
- Stir 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt into the warm peanut butter mixture, taste and adjust a tiny bit more salt if your peanut butter is super bland.
- Pour the wet mixture over the oat-cocoa mix and stir with a sturdy spoon until everything is combined and there are no dry pockets. It will be thick and kind of gloopy, that is normal.
- Fold in 1/3 cup mini chocolate chips, saving a few extra to sprinkle on top for looks.
- Transfer the mixture to the prepared pan and press it down firmly and evenly with the back of a spatula or clean hands (lightly wetting the spatula or your hands helps it press smooth without sticking).
- Sprinkle the reserved mini chips on top and press them in gently so they stick, then chill the pan in the fridge for at least 1 hour until firm. If you are in a hurry, 30 minutes in the freezer works too but check so it doesn't freeze rock hard.
- Use the parchment overhang to lift the slab out, place on a cutting board and cut into bars or squares. For cleaner cuts warm a knife under hot water and wipe dry between slices.
- Store bars in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months. Let frozen bars thaw a few minutes before eating so they soften up and don't crack your teeth.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 62g
- Total number of serves: 12
- Calories: 297kcal
- Fat: 18g
- Saturated Fat: 7.1g
- Trans Fat: 0g
- Polyunsaturated: 3.75g
- Monounsaturated: 6.31g
- Cholesterol: 0mg
- Sodium: 56.4mg
- Potassium: 248mg
- Carbohydrates: 30g
- Fiber: 3.74g
- Sugar: 16.17g
- Protein: 8.53g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 23mg
- Iron: 1.45mg
