Introduction

No bake chocolate oatmeal bars are a quick and satisfying treat that combines rich chocolate, creamy peanut butter, and hearty oats. Perfect for when you want a delicious snack without turning on the oven.

A close-up of a square dessert bar showing three distinct layers: the bottom layer is a dense, light brown oat mixture with a crumbly texture; the middle layer is a thick, smooth chocolate filling in a darker brown shade; the top layer is a more loose oat mixture with visible oat flakes, drizzled with shiny dark chocolate in thin zigzag lines. The bar is placed on a white marbled surface with several similar bars blurred in the background. 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, leaving an overhang to lift the bars out easily. You can 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, stirring until the butter is melted and the sugar dissolves. Remove from heat and stir in the vanilla extract.
Step 3: Mix in the rolled oats thoroughly, then return the pan to low heat. Cook for 3 to 4 minutes, stirring often until the ingredients are well blended.
Step 4: Pour half of the oat mixture into the prepared baking dish. Press it down evenly to form the base layer.
Step 5: In a microwave-safe bowl, melt the peanut butter and chocolate chips together in short bursts, stirring until smooth to create the filling.
Step 6: Pour the chocolate and peanut butter mixture over the oat base, spreading it evenly and reserving about 1/4 cup for drizzling.
Step 7: Top with the remaining oat mixture, pressing gently to form the final layer. Drizzle the reserved chocolate mixture over the top.
Step 8: Refrigerate the bars for 2 to 3 hours or overnight until firm. Bring them to room temperature before cutting into bars for easier slicing.

Tips & Variations

Boil the sugar and butter mixture just enough to dissolve the sugar fully; too little boiling results in soft bars, too much can make them dry and crumbly.
Swap peanut butter for almond butter or sunflower seed butter for a different flavor or to accommodate allergies.
Add chopped nuts, dried fruit, or a pinch of sea salt on top for extra texture and taste.

Storage

Store the bars in an airtight container in the refrigerator for up to one week. To serve, let them sit at room temperature for a few minutes to soften slightly. These bars can also be frozen for longer storage; thaw in the refrigerator before enjoying.

How to Serve

Three thick square bars stacked on top of each other, each bar showing three visible layers: a bottom layer of light beige oat mixture with a rough texture, a middle layer of smooth, rich dark chocolate filling, and a top layer of crunchy oat clusters drizzled with dark chocolate sauce that adds shine and contrast. The oat clusters on top are golden and crumbled around the base, scattered on a white marbled surface. The bars have clean, sharp edges and the chocolate filling looks creamy and dense inside. 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?

It’s best to use rolled oats for texture and structure. Quick oats may result in a softer, less chewy bar.

How do I prevent the bars from sticking to the pan?

Lining the baking dish with parchment paper and leaving an overhang will help you lift the bars out easily without sticking.

No Bake Chocolate Oatmeal Bars Recipe

Print Recipe

★★★★★

4.6 from 92 reviews

Delicious and easy-to-make No Bake Chocolate Oatmeal Bars that combine buttery oats with rich chocolate and peanut butter layers. Perfect for a quick dessert or snack without the need for an oven.

Author: Elias
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 2 hours 20 minutes
Yield: 16 bars 1x
Category: No-Bake Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Base and Layers

1 cup butter
1/2 cup brown sugar (packed)
1 teaspoon vanilla extract
3 cups rolled oats

Chocolate Peanut Butter Filling

1 cup semisweet or dark chocolate chips
1/2 cup peanut butter

Instructions

Prepare Baking Dish: Line an 8-inch or 9-inch square baking dish with parchment paper, leaving an overhang on the edges to easily lift the bars out later. Optionally, use a 9×13-inch dish for thinner bars.
Melt Butter and Sugar: In a large saucepan over medium heat, melt the butter and brown sugar together until the butter has fully melted and the sugar dissolves. Stir in vanilla extract.
Add Oats: Mix the rolled oats into the melted butter and sugar mixture. Cook over low heat for 3 to 4 minutes, stirring continuously until well blended.
Layer Base: Pour half of the oat mixture into the prepared dish. Spread and press it evenly to form the first layer. Reserve the remaining oat mixture for the top layer.
Melt Filling: In a microwave-safe bowl, melt together the peanut butter and chocolate chips. Stir until smooth and combined.
Add Chocolate Layer: Pour the chocolate-peanut butter mixture over the oat base, reserving about 1/4 cup for drizzling. Spread evenly over the bottom layer.
Add Top Layer and Drizzle: Pour the remaining oat mixture over the chocolate layer, pressing gently to form the top layer. Drizzle the reserved chocolate mixture on top for decorative finish.
Chill Bars: Refrigerate the bars for 2 to 3 hours or overnight until set. Before cutting, bring the bars to room temperature for best texture.
Note on Texture: The texture depends on the cooking time of the sugar mixture. Under-boiling can cause softness while overcooking can result in dry, crumbly bars.