No Bake Chocolate Peanut Butter Oatmeal Bars

If you’re looking for a completely customizable healthy protein or no bake bar that’s easy to make, flavorful, and tastes like a chewy peanut butter granola bar (plus a Reese’s cup), look no further because your favorite food blogger has you covered.

Meet my delicious no bake peanut butter oatmeal bars that are naturally sweetened with dates, filled with crunchy chia seeds, nutty flaxseed and finished with a layer of dark chocolate on top. It’s a combination of a peanut butter cup, peanut butter granola bar, and a chewy peanut butter protein bar packed into one. CAN I GET A HELL YES?!

#HELLYES

Ingredients in no bake chocolate peanut butter oatmeal bars

These healthy no bake peanut butter oatmeal bars use super simple ingredients that you might even have on hand right now. They’re packed with nearly 8g protein per serving, almost 5g fiber and only 7 nourishing ingredients making them the perfect snack. You’ll need:

• Peanut butter: we’re using a natural, creamy peanut butter (just peanuts + salt) to add protein to the bars and help them stick together well.
• Medjool dates: I love using a base of medjool dates: for natural sweetness, fiber and chewiness. They will also help the bars stay together. You’ll want to make sure your dates are nice and soft! If you’d rather use maple syrup or honey, I have instructions for that in the note section of the recipe.
• Vanilla extract: don’t forget the flavor boost from vanilla extract. Learn how to make your own here!
• Chia seeds: get a boost of fiber, omega-3s and protein with chia seeds!
• Flaxseed meal: another wonderful addition of omega-3s? Flaxseed meal! It’s also a great ingredient for nursing mamas to boost milk production.
• Rolled oats: we’re adding old fashioned rolled oats (do NOT use steel cut oats) for additional fiber and iron. Be sure to use a certified gluten free kind if need be.
• Chocolate: feel free to use a dark chocolate bar or dark chocolate chips because chocolate = love! Feel free to use a vegan or dairy free chocolate bar.

These easy ingredients make the vegan chocolate peanut butter oatmeal bars dairy and gluten free for the perfect snack or healthy dessert.

Easy ingredient swaps

There are a couple simple swaps I can recommend that will work well in these bars!

• For the peanut butter: feel free to use natural creamy almond butter or sunflower seed butter in place of the peanut butter. If your nut butter is on the drier side, I recommend adding in a tablespoon of coconut oil.
• For the dates: I’ve successfully made these with 1/3 cup pure maple syrup (honey will also work as a non vegan option) and they were delicious, but I liked the date version just a little bit more.

Why are omega-3s good for you?

These vegan no bake chocolate peanut butter oatmeal bars are packed with omega-3s thanks to the chia seeds and flaxseed meal. Omega-3s are a wonderful fatty acid that’s essential for your brain, your heart and the immune system. Most people don’t get enough omega-3s in their diet as we tend to not eat enough fish or veggies with the type of fatty acid. You can read more about 0mega-3s here.

Don’t forget to soften your dates

For this recipe, you’ll want to make sure your dates are nice and soft so they blend and break down well. If your dates feel a little hard, I suggest softening them up by soaking them in water. Simply add dates and warm water to a bowl and let them sit for 5-10 minutes, then drain the water and use dates in the recipe as directed.

How to make no bake chocolate peanut butter oatmeal bars

1. Blend the base. Add all of the ingredients besides the oats and the chocolate topping to the bowl of a food processor and pulse until well combined. Process until the dates are somewhat smooth; there can be a few chunky pieces but not too many! Add in oats and pulse a few times until oats are somewhat combined into the dough.
2. Shape the bars. Press the mixture into a loaf pan lined with parchment paper.
3. Add the chocolate. Melt your chocolate bar in a saucepan on low until it’s smooth and completely melted. Pour the chocolate over your peanut butter layer so that it covers the layer completely.
4. Chill, cut & devour. Place the loaf pan in the fridge for at least 1 hour to let the bars set before cutting into 10 squares. Sprinkle with a little sea salt and enjoy!

Storing & freezing tips

1. In the fridge: once you’ve cut your no bake chocolate peanut butter oatmeal bars into 10 squares, be sure to store them in an airtight container in the refrigerator until you’re ready to eat them. They’ll stay good in the refrigerator for up to 2 weeks.
2. In the freezer: these delicious bars can be frozen for up to 2 months! Simply store them in a freezer-friendly, airtight container. When you’re ready to enjoy, transfer the bars to the refrigerator to thaw it a bit before enjoying.

More no bake snacks you’ll love

Get all of my no bake snacks here!

If you make these healthy no bake chocolate peanut butter oatmeal bars, be sure to tag #ambitiouskitchen on Instagram. We’d also love if you would leave a comment below and rate the recipe. We appreciate you! xo.

The
Ambitious Kitchen
Cookbook

125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day

Vegan No Bake Chocolate Peanut Butter Oatmeal Bars

Prep Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

ServesServes 10 bars

Incredible vegan no bake chocolate peanut butter oatmeal bars made with simple ingredients like natural peanut butter, dates, chia seeds, flax and rolled oats. These healthy no bake peanut butter oatmeal bars make a wonderful snack or healthy dessert and are delicious straight from the fridge. Freezer friendly and gluten free!

Ingredients

• 1 cup (256g) creamy natural drippy peanut butter* (just peanuts + salt)
• ½ cup (173g) packed pitted Medjool dates (about 6-7 large pitted Medjool dates)**
• 1 teaspoon vanilla extract
• 1 tablespoon chia seeds
• 1 tablespoon flaxseed meal (or sub hemp seeds or leave out)
• ¾ cup (71g) old fashioned rolled oats, gluten free if desired
• 1 (3 ounce) dark chocolate bar (around 70%), dairy free if desired
• Maldon sea salt, for sprinkling

Instructions

• First soak the dates in warm water for 10 minutes before using in this recipe. This helps them become soft and the perfect consistency for blending with the peanut butter and oats. After 10 minutes, drain dates.

• Add peanut butter, soaked dates, vanilla, chia seeds and flaxseed to the bowl of a food processor and pulse until well combined. You want to process until the dates are somewhat smooth; there can be a few chunky pieces but not too many! Add in oats and pulse a few times until oats are somewhat combined into the dough. You may need to scrape the dough down the sides of the bowl.

• Press peanut butter oat mixture into an 8 ½ x 4 1/2 inch loaf pan lined with parchment paper.

• Make the chocolate layer by adding 3 ounces of dark chocolate to a small saucepan and melting over low heat until completely smooth. Pour the melted chocolate over the peanut butter layer and tilt the pan so that the chocolate covers the peanut butter layer entirely.

• Place in the fridge for at least 1 hour before slicing into 10 squares. Sprinkle with sea salt if desired. Store covered in the fridge until ready to eat. Bars will keep for up to two weeks. Bars can also be frozen for up to 2 months.

Recipe Notes

* Feel free to use natural creamy almond butter or sunflower seed butter in place of the peanut butter. If your nut butter is on the drier side, I recommend adding in a tablespoon of coconut oil.
If you don’t have a chocolate bar, you can feel free to use ½ cup chocolate chips of choice + 1 teaspoon coconut oil.
**Don’t want to use dates? I’ve successfully made these with 1/3 cup pure maple syrup (honey will also work as a non vegan option) and they were delicious, but I liked the date version just a little bit more.

Nutrition

Serving: 1barCalories: 270calCarbohydrates: 24.7gProtein: 8.7gFat: 17.3gSaturated Fat: 3.6gFiber: 5.7gSugar: 13g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

This post was originally published on March 4th 2020, and republished on June 9th, 2024.