Introduction

No bake chocolate oatmeal bars are a quick and delicious treat perfect for satisfying your sweet tooth without heating up the oven. These bars combine buttery oats with rich chocolate and creamy peanut butter for a chewy, indulgent snack that’s ready in just a few hours of chilling.

The image shows square oat bars with three clear layers. The bottom layer is a light brown oat crust that looks crumbly and thick. The middle layer is a smooth, rich chocolate filling with a solid texture. The top layer is made of oat clusters that are rough and golden, covered with wavy drizzles of dark chocolate spread across the surface. The bars are placed on a white marbled surface with soft light highlighting their textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter
1/2 cup brown sugar (packed)
1 teaspoon vanilla extract
3 cups rolled oats
1 cup semisweet or dark chocolate chips
1/2 cup peanut butter

Instructions

Step 1: Line an 8-inch or 9-inch square baking dish with parchment paper, allowing the edges to overhang for easy removal of the bars. You can also use a 9×13-inch dish if you prefer thinner bars.
Step 2: In a large saucepan over medium heat, melt the butter and brown sugar together until the butter has melted and the sugar dissolves. Stir in the vanilla extract.
Step 3: Mix in the rolled oats and cook over low heat for 3 to 4 minutes, stirring to blend the ingredients well.
Step 4: Pour half of the oat mixture into the prepared baking dish. Spread it out evenly and press down firmly. Reserve the other half for the top layer.
Step 5: In a small microwave-safe bowl, melt the peanut butter and chocolate chips together. Stir until smooth.
Step 6: Pour the chocolate-peanut butter mixture over the oat crust in the pan, spreading it evenly and reserving about 1/4 cup for drizzling.
Step 7: Spread the remaining oat mixture over the chocolate layer, pressing gently, then drizzle the reserved chocolate mixture on top.
Step 8: Refrigerate the bars for 2 to 3 hours or overnight. Allow to come to room temperature before cutting into bars.
Step 9: Note that the texture of the bars depends on how long you cook the sugar mixture. Too short, and bars may be too soft; too long, and they may become dry and crumbly.

Tips & Variations

Use natural or creamy peanut butter based on your preference for texture and flavor.
For a nut-free version, substitute almond butter or sunflower seed butter for the peanut butter.
Add a pinch of salt to the oat mixture to balance sweetness and enhance the chocolate flavor.
Press the oat layers firmly to ensure the bars hold together well when cut.

Storage

Store the oatmeal bars in an airtight container in the refrigerator for up to one week. They can be frozen for longer storage; thaw in the refrigerator before serving. When ready to eat, bring to room temperature for the best chewy texture. Reheat briefly in the microwave if you prefer them warm.

How to Serve

The image shows a square-shaped oat and chocolate bar with three main layers. The bottom layer is light golden-brown, crumbly, and oat-based, thick and solid. The middle layer is creamy and smooth chocolate with bits of oats mixed inside, blending in a marbled way with the bottom oat layer. The top layer is thick oatmeal textured with whole oats and some small clusters, drizzled with thin lines of dark chocolate syrup giving a glossy finish. The bars are placed on a white marbled surface, and the focus is on the front bar with blurred similar bars in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

Quick oats can be used, but the texture will be softer and less chewy compared to rolled oats. Rolled oats provide more structure and chewiness to the bars.

Why are my bars too soft or crumbly?

The cooking time of the sugar mixture is key. If you don’t cook it long enough, the bars can be too soft and won’t hold together well. If cooked too long, they can become dry and crumbly. Aim to melt the butter and sugar until the sugar is fully dissolved and the mixture is smooth but avoid boiling too aggressively.