I turned a few pantry basics into Chocolate Oatmeal Bars that everyone keeps asking how I made.

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I always say the only thing easier than making these no bake Chocolate Oatmeal Bars is eating them, and I ain’t kidding. They look like something that took all afternoon but really you slap layers together, chill, and bam, snack time.

The semisweet chocolate chips melt into little pockets of trouble and that hit of creamy peanut butter keeps you coming back for one more bite you swore you wouldnt have. I love serving them when I need a quick thrill, they’re one of my favorite Easy No Bake Desserts, and somehow everyone thinks I spent hours.

Ingredients

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Butter: adds rich texture, lots of saturated fat, makes bars firm and silky.
Sugar: gives the sweet kick, supplies quick carbs, not health food though.
Quick-cooking oats: provide fiber, whole grain carbs and chew, help bind the mixture.
Peanut butter: adds protein and healthy fats, creamy flavor, but its calorie dense.
Cocoa powder: gives deep chocolate flavor, antioxidants present, tastes slightly bitter.
Chocolate chips: melt for glossy top, add sweetness and extra sugar, not light.
Milk: adds moisture and helps sugar dissolve, adds calcium, keeps texture soft.
Salt and vanilla: tiny salt boosts flavor, vanilla gives warm aroma, little nutrition.

Ingredient Quantities

1/2 cup (1 stick) unsalted butter

2 cups granulated sugar

1/2 cup milk

1/3 cup unsweetened cocoa powder

1/2 cup creamy peanut butter

1 teaspoon vanilla extract

3 cups quick-cooking oats

1/4 teaspoon fine salt

1 cup semisweet chocolate chips

2 tablespoons unsalted butter

How to Make this

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1. Line an 8×8 or 9×9 inch baking pan with parchment or lightly grease it so bars come out easy.

2. In a medium saucepan combine 1/2 cup (1 stick) unsalted butter, 2 cups granulated sugar, 1/2 cup milk and 1/3 cup unsweetened cocoa powder; stir over medium heat until sugar dissolves.

3. Bring that mixture to a rolling boil and let it boil, uncovered, for 1 minute while stirring occasionally so it doesn’t scorch.

4. Remove pan from heat and stir in 1/2 cup creamy peanut butter, 1 teaspoon vanilla extract and 1/4 teaspoon fine salt until completely smooth.

5. Add 3 cups quick-cooking oats and mix until every oat is coated; let it sit 1 to 2 minutes so it thickens a bit.

6. Press the oat mixture firmly and evenly into the prepared pan using a spatula or the back of a measuring cup; dont skimp on pressing or the bars will fall apart.

7. Melt 1 cup semisweet chocolate chips with 2 tablespoons unsalted butter in a microwave in 20 second bursts, stirring between each, or melt gently over a double boiler until smooth.

8. Spread the melted chocolate over the pressed oat layer, smooth with an offset spatula or knife, and if the chocolate gets too thick warm it for 10 seconds and stir.

9. Chill in the refrigerator until fully set, at least 1 hour, preferably 2; lift bars out using the parchment, cut into squares with a sharp knife (warm the knife under hot water and wipe dry between cuts for cleaner slices) and store in an airtight container at room temp for a few days or in the fridge for longer.

Equipment Needed

1. 8×8 or 9×9 baking pan lined with parchment or lightly greased for easy removal
2. Medium saucepan for the sugar, butter and cocoa mix
3. Heatproof spatula or wooden spoon for stirring and folding
4. Measuring cups and spoons (1/2 cup, 1/3 cup, 1 cup, tbsp, tsp)
5. Microwave safe bowl or double boiler setup to melt the chocolate
6. Offset spatula or the back of a measuring cup to press and smooth the oat layer
7. Sharp knife and a towel (warm the blade under hot water between cuts for cleaner slices)
8. Refrigerator or a cool spot to chill the bars until fully set

FAQ

Q: Can I use old fashioned oats instead of quick oats? A: Yes, you can. Old fashioned oats will make the bars chewier and a bit denser, use the same 3 cups. Press the mixture firmly into the pan so they stick together, and if it seems too dry add 1 tablespoon milk at a time.

Q: How long do they need to set and how can I speed it up? A: At room temp they set in 30 to 60 minutes. To speed it up pop the pan in the fridge for 15 to 30 minutes or the freezer for 10 to 15 minutes. Cover loosely so they don’t pick up fridge smells.

Q: Can I omit or swap the peanut butter? A: Yep. Swap 1:1 with almond butter, cashew butter or sunflower seed butter for nut free. If you leave it out entirely you’ll lose binding and flavor, so not recommended unless you replace it with a similar sticky fat.

Q: Best way to get a glossy smooth chocolate topping? A: Melt the 1 cup chocolate chips with 2 tablespoons butter in a double boiler or microwave in 20 second bursts, stirring each time. Don’t overheat. If it seizes stir in 1 teaspoon warm milk or oil to loosen it, then pour and spread quickly.

Q: How should I store them and how long do they last? A: Store in an airtight container at room temp up to 5 days, in the fridge up to 2 weeks, or freeze up to 3 months. If frozen thaw in the fridge or at room temp before slicing.

Q: Can I make these vegan or dairy free? A: Yes use vegan butter, plant milk and dairy free chocolate chips. Texture may be slightly different but they’ll still be tasty.

No Bake Chocolate Oatmeal Bars Recipe Substitutions and Variations

Unsalted butter: swap with equal coconut oil (solid) for a slightly coconutty flavor and a firmer set when chilled. Or use vegan/butter margarine 1:1 if you need dairy free.
Granulated sugar: try packed light brown sugar 1:1 for a chewier, caramel note. Or use 3/4 cup honey or maple syrup but cut the milk by 1-2 tablespoons since those are wetter, and press bars firmly to help them set.
Milk: replace with equal parts unsweetened almond, oat, or soy milk for a dairy free option. Evaporated milk works too if you want richer texture, just dont use very thin milks without reducing syrup a bit.
Creamy peanut butter: swap 1:1 with almond or cashew butter for a milder nut flavor, or use sunflower seed butter to keep it nut free. If the nut butter is extra oily chill longer so bars hold together.

Pro Tips

1) Pressing trick: put a sheet of parchment or plastic wrap over the oat mix and use the flat bottom of a measuring cup to press down hard, especially at the edges. Dont skimp, press until its compact or the bars will crumble when you cut them. If the mix sticks to the cup, spray a little cooking oil or dampen the cup with water first.

2) Chocolate finish hacks: melt slowly and if the top gets dull or too thick, warm it for a few seconds and stir. A teaspoon of vegetable oil or a splash of cream will make the chocolate shinier and spread easier. If the chocolate seizes, a tiny bit of warm milk or another tablespoon of butter usually brings it back.

3) Peanut butter and texture: use regular creamy peanut butter for the most reliable bind. Natural peanut butter with separated oil will make the mixture looser unless you stir the oil back in or cut back on the milk. Also taste your peanut butter first; if its salty, skip or reduce any extra salt.

4) Cutting and storage: chill fully so bars firm up, then run a knife under hot water and wipe it dry between cuts for neat squares. Store airtight at room temp for a few days, or freeze wrapped between parchment for longer storage, and let frozen pieces sit a few minutes before eating so they soften a bit.

No Bake Chocolate Oatmeal Bars Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I turned a few pantry basics into Chocolate Oatmeal Bars that everyone keeps asking how I made.

Servings

servings

Calories

218

kcal

Equipment: 1. 8×8 or 9×9 baking pan lined with parchment or lightly greased for easy removal
2. Medium saucepan for the sugar, butter and cocoa mix
3. Heatproof spatula or wooden spoon for stirring and folding
4. Measuring cups and spoons (1/2 cup, 1/3 cup, 1 cup, tbsp, tsp)
5. Microwave safe bowl or double boiler setup to melt the chocolate
6. Offset spatula or the back of a measuring cup to press and smooth the oat layer
7. Sharp knife and a towel (warm the blade under hot water between cuts for cleaner slices)
8. Refrigerator or a cool spot to chill the bars until fully set

Ingredients

1/2 cup (1 stick) unsalted butter
2 cups granulated sugar
1/2 cup milk
1/3 cup unsweetened cocoa powder
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
3 cups quick-cooking oats
1/4 teaspoon fine salt
1 cup semisweet chocolate chips
2 tablespoons unsalted butter

Directions

Line an 8×8 or 9×9 inch baking pan with parchment or lightly grease it so bars come out easy.
In a medium saucepan combine 1/2 cup (1 stick) unsalted butter, 2 cups granulated sugar, 1/2 cup milk and 1/3 cup unsweetened cocoa powder; stir over medium heat until sugar dissolves.
Bring that mixture to a rolling boil and let it boil, uncovered, for 1 minute while stirring occasionally so it doesn't scorch.
Remove pan from heat and stir in 1/2 cup creamy peanut butter, 1 teaspoon vanilla extract and 1/4 teaspoon fine salt until completely smooth.
Add 3 cups quick-cooking oats and mix until every oat is coated; let it sit 1 to 2 minutes so it thickens a bit.
Press the oat mixture firmly and evenly into the prepared pan using a spatula or the back of a measuring cup; dont skimp on pressing or the bars will fall apart.
Melt 1 cup semisweet chocolate chips with 2 tablespoons unsalted butter in a microwave in 20 second bursts, stirring between each, or melt gently over a double boiler until smooth.
Spread the melted chocolate over the pressed oat layer, smooth with an offset spatula or knife, and if the chocolate gets too thick warm it for 10 seconds and stir.
Chill in the refrigerator until fully set, at least 1 hour, preferably 2; lift bars out using the parchment, cut into squares with a sharp knife (warm the knife under hot water and wipe dry between cuts for cleaner slices) and store in an airtight container at room temp for a few days or in the fridge for longer.

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.