I whipped up these Chocolate Oatmeal Bars in under 15 minutes using one unexpected pantry staple; can you guess what it is?
I swear the only thing easier than making these no-bake chocolate oatmeal bars is eating them. I made them for a last-minute potluck and they vanished.
They’re not trying to be fancy, just deep chocolate with a bit of nutty chew from creamy peanut butter and a hit of unsweetened cocoa powder that keeps it honest. Think Chocolate Oatmeal Bars that somehow feel like a fudgy snack but dont melt in your hands.
If you’re into Easy No Bake Desserts, this will become a go-to. I messed around with proportions so you’ll find them forgiving, which is the best part.
Ingredients
- Adds rich, creamy fat and flavor, helps set the bars, high in saturated fat.
- Gives the bars their sweetness and chew, mainly simple carbs and empty calories though.
- Adds moisture and smoothness, brings a little protein and calcium, mild dairy notes too.
- Gives deep chocolate flavor without added sugar, has antioxidants and bitter notes and complexity.
- Brings nutty richness, plant protein and healthy fats, makes bars more filling and tasty.
- Whole grain oats add fiber and complex carbs, chewy texture and a hearty bite.
- Optional melty topping adds sweetness and gloss, extra sugar and fat if used though.
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 (smooth or crunchy, your call)
- 3 cups quick-cooking oats
- 1 teaspoon vanilla extract
- Pinch of salt (about 1/8 teaspoon)
- Optional: 1/2 cup semisweet chocolate chips for topping
How to Make this
1. Line an 8×8 inch pan with parchment paper or spray it well with nonstick spray so the bars come out easy later.
2. In a medium heavy-bottomed saucepan combine 1/2 cup (1 stick) unsalted butter, 2 cups granulated sugar, and 1/2 cup milk. Stir over medium heat until the butter melts and the sugar starts to dissolve.
3. Whisk in 1/3 cup unsweetened cocoa powder until the mixture is smooth and uniform.
4. Bring the mixture to a full rolling boil and let it boil for 60 seconds while stirring constantly so nothing scorches. Timing here helps the bars set later.
5. Remove the pan from heat and immediately stir in 1/2 cup creamy peanut butter, 1 teaspoon vanilla extract, and a pinch of salt (about 1/8 teaspoon) until smooth. Don’t panic if it looks glossy and loose.
6. Fold in 3 cups quick-cooking oats until everything is evenly coated. The mixture should be thick and slightly sticky.
7. Spoon the oat mixture into the prepared pan and press it down firmly with the back of a spatula or a piece of parchment paper so the bars hold together. Compacting matters, press hard.
8. If using 1/2 cup semisweet chocolate chips, sprinkle them evenly over the hot surface. Let sit 1 to 2 minutes until they soften, then spread melted chips with an offset spatula or the back of a spoon for a shiny top.
9. Let the bars cool at room temperature until set, about 30 to 60 minutes, or pop them in the fridge for 15 to 20 minutes to speed it up. Cut into squares and store in an airtight container for up to a week.
Equipment Needed
1. 8×8 inch baking pan lined with parchment paper or sprayed well with nonstick spray so the bars come out easy
2. Medium heavy bottomed saucepan for melting and boiling the sugar mixture
3. Set of measuring cups and measuring spoons for the butter, sugar, milk, cocoa, oats and vanilla
4. Whisk for smoothing in the cocoa and getting rid of lumps
5. Heatproof wooden spoon for stirring while it boils so nothing scorches
6. Heatproof rubber or silicone spatula for folding in oats and pressing the mixture into the pan
7. Offset spatula or the back of a spoon to spread melted chocolate chips for a glossy top
8. Sharp knife and cutting board to slice the cooled bars into squares
9. Airtight container or storage box to keep the bars fresh up to a week
FAQ
No Bake Chocolate Oatmeal Bars Recipe Substitutions and Variations
- Butter: swap with virgin coconut oil or a vegan buttery spread, use 1:1. Coconut oil firms up more when chilled and gives a slight coconut note, but it’s still tasty.
- Granulated sugar: use light brown sugar or coconut sugar 1:1. Brown sugar adds a bit of molasses flavor and a chewier texture, coconut sugar is less sweet but works fine.
- Milk: replace with unsweetened almond milk or oat milk 1:1, or use full fat canned coconut milk for extra richness. Plant milks keep it dairy free, just tastes a little different.
- Creamy peanut butter: swap with almond butter or sunflower seed butter (great for nut allergies) 1:1. Sunflower can be slightly bitter, you might wanna add a tiny pinch of extra salt or sugar.
Pro Tips
1. If you’re unsure about that timed boil use a candy thermometer and shoot for about 235 to 240 F which is the soft ball stage, it takes the guesswork out and makes the bars set more reliably.
2. Press the mixture down really hard when you put it in the pan, use the flat bottom of a measuring cup or a piece of parchment and really rub it so it packs. If you skimp on compacting the bars will crumble when you cut them.
3. For more depth of flavor toast the quick oats in a dry skillet for 3 to 4 minutes until they smell nutty then let them cool, they wont get crunchy but the toasting adds a nicer taste.
4. For an even glossy chocolate top sprinkle chips on while the surface is still hot then cover with a plate for a minute so they melt evenly before spreading. Or melt a few chips with a teaspoon of butter or peanut butter in the microwave for about 20 seconds stir and drizzle for a thinner glaze.
5. Store in an airtight container at room temp up to a week but if your kitchen is warm keep them in the fridge. If chilled and a bit firm, microwave a single piece for 8 to 10 seconds to soften before eating.
No Bake Chocolate Oatmeal Bars Recipe
I whipped up these Chocolate Oatmeal Bars in under 15 minutes using one unexpected pantry staple; can you guess what it is?
24
servings
191
kcal
Equipment: 1. 8×8 inch baking pan lined with parchment paper or sprayed well with nonstick spray so the bars come out easy
2. Medium heavy bottomed saucepan for melting and boiling the sugar mixture
3. Set of measuring cups and measuring spoons for the butter, sugar, milk, cocoa, oats and vanilla
4. Whisk for smoothing in the cocoa and getting rid of lumps
5. Heatproof wooden spoon for stirring while it boils so nothing scorches
6. Heatproof rubber or silicone spatula for folding in oats and pressing the mixture into the pan
7. Offset spatula or the back of a spoon to spread melted chocolate chips for a glossy top
8. Sharp knife and cutting board to slice the cooled bars into squares
9. Airtight container or storage box to keep the bars fresh up to a week
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 (smooth or crunchy, your call)
3 cups quick-cooking oats
1 teaspoon vanilla extract
Pinch of salt (about 1/8 teaspoon)
Optional: 1/2 cup semisweet chocolate chips for topping
Directions
- Line an 8×8 inch pan with parchment paper or spray it well with nonstick spray so the bars come out easy later.
- In a medium heavy-bottomed saucepan combine 1/2 cup (1 stick) unsalted butter, 2 cups granulated sugar, and 1/2 cup milk. Stir over medium heat until the butter melts and the sugar starts to dissolve.
- Whisk in 1/3 cup unsweetened cocoa powder until the mixture is smooth and uniform.
- Bring the mixture to a full rolling boil and let it boil for 60 seconds while stirring constantly so nothing scorches. Timing here helps the bars set later.
- Remove the pan from heat and immediately stir in 1/2 cup creamy peanut butter, 1 teaspoon vanilla extract, and a pinch of salt (about 1/8 teaspoon) until smooth. Don’t panic if it looks glossy and loose.
- Fold in 3 cups quick-cooking oats until everything is evenly coated. The mixture should be thick and slightly sticky.
- Spoon the oat mixture into the prepared pan and press it down firmly with the back of a spatula or a piece of parchment paper so the bars hold together. Compacting matters, press hard.
- If using 1/2 cup semisweet chocolate chips, sprinkle them evenly over the hot surface. Let sit 1 to 2 minutes until they soften, then spread melted chips with an offset spatula or the back of a spoon for a shiny top.
- Let the bars cool at room temperature until set, about 30 to 60 minutes, or pop them in the fridge for 15 to 20 minutes to speed it up. Cut into squares and store in an airtight container for up to a week.
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.
Nutrition Facts
- Serving Size: 46g
- Total number of serves: 24
- Calories: 191kcal
- Fat: 8.4g
- Saturated Fat: 3.7g
- Trans Fat: 0.06g
- Polyunsaturated: 1g
- Monounsaturated: 2.7g
- Cholesterol: 11mg
- Sodium: 24mg
- Potassium: 68mg
- Carbohydrates: 27g
- Fiber: 1.8g
- Sugar: 19g
- Protein: 3.1g
- Vitamin A: 43IU
- Vitamin C: 0.02mg
- Calcium: 18mg
- Iron: 0.44mg
