These no bake chocolate oatmeal bars are a chewy, chocolatey delight made with wholesome oats and rich chocolate chips. They come together effortlessly with just a few pantry staples and require zero baking time, making them a perfect quick treat or on-the-go snack.
Why You’ll Love This Recipe
I love this recipe because it’s fuss-free, doesn’t require turning on the oven, and still tastes indulgent. The combination of chewy oats and a rich chocolate topping gives me that perfect bite every time. Whether I need a quick dessert or a midday pick-me-up, these bars hit the spot. They're also great for kids and super customizable for different diets or preferences.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Old-fashioned rolled oats
- Peanut butter (or any nut/seed butter of choice)
- Honey or maple syrup
- Vanilla extract
- Chocolate chips
- Coconut oil (optional, for smoother chocolate layer)
- Sea salt (optional, for garnish)
Directions
- I start by combining peanut butter and honey in a saucepan over medium heat, stirring until smooth and fully combined.
- Once it’s warm and blended, I remove it from the heat and stir in the vanilla extract.
- I fold in the rolled oats until they're evenly coated.
- Then, I press the oat mixture into a lined baking pan and flatten it with a spatula.
- For the chocolate layer, I melt chocolate chips (and a little coconut oil if I want a glossier finish) until smooth, then pour it over the oat base.
- I spread it evenly, sprinkle a bit of sea salt on top, and refrigerate the bars for at least 2 hours or until firm.
- Once set, I slice them into squares and enjoy!
Servings and timing
This recipe makes about 12 bars. It takes around 10 minutes to prepare and about 2 hours to chill in the fridge before serving.
Variations
I like to switch things up depending on what I have at home. Sometimes I swap peanut butter for almond or sunflower seed butter. For a vegan version, I use maple syrup instead of honey. I also mix in shredded coconut, dried fruit, or chopped nuts for extra texture. If I want a little more crunch, I’ll add rice crisp cereal along with the oats.
Storage/Reheating
I store these bars in an airtight container in the fridge for up to a week. They also freeze really well—just place parchment paper between layers and freeze for up to two months. I let them sit at room temperature for a few minutes before eating if they’re coming from the freezer. No reheating needed!
FAQs
How do I keep the bars from falling apart?
Make sure to press the oat mixture firmly into the pan and let them chill fully before cutting. Using sticky sweeteners like honey or maple syrup helps hold everything together.
Can I make these bars gluten-free?
Yes, I just use certified gluten-free oats to make sure the whole recipe stays gluten-free.
What can I use instead of peanut butter?
Almond butter, cashew butter, or sunflower seed butter all work great. The key is to use a nut or seed butter that’s creamy and binds well.
Can I add protein powder to this recipe?
Absolutely. I often add a scoop of protein powder to the oat mixture. Just make sure to slightly increase the wet ingredients to maintain the right texture.
How long do they need to chill before cutting?
I usually let them chill for about 2 hours, but if I’m in a hurry, I’ll pop them in the freezer for 30–45 minutes to speed things up.
Conclusion
These no bake chocolate oatmeal bars are a go-to favorite when I need something simple, sweet, and satisfying. With just a few ingredients and no oven time, I can whip up a delicious treat that everyone loves. They’re endlessly adaptable and always disappear fast from the fridge!
No Bake Chocolate Oatmeal Bars
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes
- Yield: 12 bars
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Description
These no bake chocolate oatmeal bars are chewy, chocolatey treats made with wholesome oats, nut butter, and melted chocolate. Perfect for a quick dessert or snack with zero oven time.
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup peanut butter (or other nut/seed butter)
- ½ cup honey or maple syrup
- 1 tsp vanilla extract
- 1 cup chocolate chips
- 1 tbsp coconut oil (optional)
- Sea salt (optional, for garnish)
Instructions
- Combine peanut butter and honey in a saucepan over medium heat, stirring until smooth and fully combined.
- Remove from heat and stir in vanilla extract.
- Fold in rolled oats until evenly coated.
- Press the mixture into a lined baking pan and flatten with a spatula.
- Melt chocolate chips with coconut oil (if using) until smooth.
- Pour the chocolate over the oat base and spread evenly.
- Sprinkle sea salt on top (if using) and refrigerate for at least 2 hours or until firm.
- Once set, slice into bars and serve.
Notes
- Use certified gluten-free oats for a gluten-free version.
- Customize with dried fruits, nuts, or shredded coconut.
- Bars store well in the fridge for a week or in the freezer for two months.
- To speed up setting, chill in the freezer for 30–45 minutes.
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 14g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
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