Deliciously sweet with chocolate and peanut butter, these no-bake peanut butter oatmeal bars are perfect for a homemade snack or after dinner treat. Made with wholesome ingredients, like dates, oats, and flaxseeds. And the best part!? They take only 20 minutes to make.
We’ve always loved a healthy granola or energy ball recipe, but recently I’ve started making bars to switch things up, and we love having these no-bake peanut butter oatmeal bars around.
Packed with wholesome ingredients, these oatmeal bars are simple to make and are so much healthier than store bought snack bars. I love to add these (and my nut-free energy bites or chocolate peanut butter balls) to my girls' lunches, or just have them on hand for a quick and healthy afternoon snack.
Jump to:
Why You'll Love This Recipe
- Naturally sweetened - Just like my carrot cake energy balls, this recipe is naturally sweetened with dates.
- A heathy, homemade snack - Nothing beats a healthy homemade snack made from nutrient dense ingredients and you won't find anything like this at the store.
- Easy to make - These no bake peanut butter oatmeal bars require just 20 minutes of prep and then all you need to to is refrigerate, allow the bars to set, and enjoy!
- The combination of peanut butter and chocolate - Need I say more??
- Dietary needs - Naturally dairy free and can easily be made gluten free.
Ingredients
Ingredients, and some specific notes, are listed below for these no-bake peanut butter oatmeal bars.
Bars:
- Pitted Medjool dates - I recommend you use Medjool dates as they are softer and have a more caramel like flavor that I prefer. That said, Deglet Noor dates can also be used.
- Natural peanut butter - Please use natural peanut butter, where "peanuts" are the only ingredient. The consistency and texture won't be the same if you use something different.
- Rolled oats/old-fashioned oats - If possible, choose organic to avoid pesticide/herbicide residue. And use certified gluten-free oats if gluten sensitive or celiac.
- Flaxseed meal - This can also be called ground flaxseeds.
- Unsweetened, shredded coconut- Make sure the coconut is unsweetened.
- Fine sea salt
Chocolate Topping:
- Cacao powder - Opt for cacao powder vs. cocoa powder if you can. Cacao is less processed and contains more nutrients and antioxidants.
- Coconut oil - If you don't want a slight coconut taste, use refined coconut oil.
- Pure maple syrup - Make sure to use pure maple syrup and not the fake stuff.
Variations & Substitutions
Chocolate topping - I like to make my own chocolate topping, but you can easily use melted chocolate chips instead.
Peanut butter - For a nut-free bar, use sun butter in place of the peanut butter. You could also use runny almond butter if you want to switch up the type of nut butter.
Gluten free bars - If gluten sensitive, or making for someone with celiac, be sure to use certified gluten-free oats.
How to Make
Step 1: Add dates to your food processor. If you dates are not pitted, be sure to remove the pits!
Step 2: Pulse on high for 20-30 seconds until the dates are blended/cut into small pieces.
Step 3: Add the remaining bar ingredients (peanut butter, oatmeal, flaxseeds, coconut, salt) to the food processor.
Step 4: Pulse on high until ingredients are evenly blended and a sticky "dough" is formed.
Step 5: Line a loaf pan with parchment paper and press the "dough" evenly into the pan.
Step 6: Mix the chocolate topping ingredients together (or melt chocolate chips) and spread onto the bars. If desired, sprinkle with some additional shredded coconut. Place bars in fridge and allow to set.
Once chocolate has set, remove from fridge and take the bars out of the pan by pulling on the sides of the parchment paper. Place bars on a cutting board and cut into desired sized bars. Enjoy!
Recipe FAQs
Not at all! Feel free to skip the chocolate topping. The bars are sweet and flavorful as is.
I recommend using Medjool dates as they are sweeter, have a more caramel like flavor, and are softer. That said, Deglet Noor dates can also be used if needed.
I always recommend rolled oats/old-fashioned oats as they are less processed and I like the texture better. If you only have quick cooking oats, you can for sure use them, the bars may just come out with a slightly different texture.
Storing These Bars
These should be stored in an airtight container in the fridge. They will stay good for up to one week.
More Oatmeal Recipes
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean.Be Well!
-Sara
No-Bake Peanut Butter Oatmeal Bars
Save This Recipe For Later!
We'll email this post to you, so you can come back to it later. Plus, enjoy weekly clean eating recipes as a bonus.
Equipment
- 1 food processor
- 1 9x5 loaf pan
Ingredients
Oatmeal Bar Ingredients
- 14 pitted medjool dates
- ¾ cup + 1 TBSP natural peanut butter
- ½ cup rolled oats/old-fashioned oats (certified gluten-free if needed)
- ¼ cup flaxseed meal
- ¼ cup unsweetened, shredded coconut (+ more for sprinkling on top)
- ¼ tsp. fine sea salt (just a pinch if your peanut butter already has salt in it)
Chocolate Topping Ingredients
- 2 tbsp. coconut oil, melted
- 3 tbsp. cacao powder
- ½ tbsp. pure maple syrup (more if you like it sweeter- taste and adjust)
Instructions
- Add dates to a food processor. Blend until only small pieces remain. You may need to scrape down the sides of the food processor a few times until done.
- After dates are blended, add peanut butter, oats, flaxseeds, coconut, and salt to the food-processor. Pulse until all ingredients are evenly mixed and a sticky "dough" is formed. You may need to break up the date chunks with a fork from time to time (and if some smaller chunks of dates remain, that's okay too).
- Place parchment paper in the bottom of a large loaf pan or square baking dish, ensuring there is some extra hanging over the sides. Scoop mixture into prepared pan and press down firmly with fingers (or the back of a spoon) until mixture is evenly spread and packed down.
- Mix the melted coconut oil, cacao, and maple syrup in a small bowl until cacao is completely mixed in. This will be on the thicker side. Spread chocolate evenly over bars. Sprinkle with shredded coconut if desired.
- Refrigerate for about 30 minutes so chocolate and bars can set. Take bars out of pan by pulling on the ends of the parchment paper and place on a cutting board. Evenly cut into bars or squares.
- Store bars in fridge in an airtight container. These should stay good for about a week in the refrigerator.
- Enjoy!
Notes
- I make my own chocolate topping for these bars, but you can easily use melted chocolate chips to spread on the bars if you want. If using chocolate chips, melt ½ cup chocolate chips with 1 tsp. coconut oil and then spread onto bars. Also, look for organic and/or fair-trade certified to keep them as clean as can be (Equal Exchange Chocolate Chips or Hu Chocolate Gems are our favorite).
Nutrition
Save This Recipe For Later!
We'll email this post to you, so you can come back to it later. Plus, enjoy weekly clean eating recipes as a bonus.
Leave a Reply