No Bake Peanut Butter Oatmeal Bars (Vegan + Gluten-Free)
These no bake peanut butter oatmeal bars are chewy, vegan, and gluten-free with chocolate chips mixed right in. Ten minutes to throw together, no oven, and 9g of protein per bar.
These taste like the Chewy granola bars I crushed three at a time after school, except these ones actually keep me full.
No bake peanut butter oatmeal bars are oats, peanut butter, and chocolate chips pressed into a pan and chilled until firm, no oven required. Mine are vegan and gluten-free, they take about 10 minutes to throw together, and each bar has 9g of protein.
I make a batch on Sunday and they’re my grab-and-go snack all week. They’re chewy, they hold together in a bag, and they put the store-bought version to shame for about a quarter of the cost.
If snack bars are your thing, I’ve also got Protein Energy Bars and a copycat Perfect Bar Recipe you’ll want to bookmark.
Ingredients You’ll Need
- Peanut butter — the binder and the flavor. Natural works, just stir it well first. Almond or sunflower butter swap in fine.
- Gluten-free oats — the base. Quick oats make a more cohesive, chewy bar, but old-fashioned rolled oats work too.
- Flax eggs — ground flax plus water, the vegan binder that helps everything hold together.
- Coconut oil and maple syrup — coconut oil sets the bars firm in the fridge, maple keeps them moist and adds sweetness.
- Almond flour and shredded coconut — these keep the bars chewy and add a little body.
- Chocolate chips — vegan, or whatever you’ve got. Mix them in, or melt some for a layer on top.
Swaps and Substitutions
- Swap the peanut butter for almond, cashew, or sunflower seed butter (sunflower keeps them nut-free).
- Trade the chocolate chips for raisins, dried cranberries, or chopped dark chocolate.
- Stir in chia seeds, cacao nibs, or chopped nuts for extra texture.
How to Make No Bake Peanut Butter Oatmeal Bars
- Line the pan. Line a loaf pan or square pan with parchment paper, leaving overhang so you can lift the bars out later.
- Mix wet and dry separately. In one bowl, mix the peanut butter, coconut oil, maple syrup, vanilla, and flax eggs. In another, stir the oats, almond flour, shredded coconut, and salt.
- Combine. Fold the dry into the wet until it comes together, then stir in the chocolate chips.
- Press and chill. Press the mixture firmly into the pan, packing it down tight. Refrigerate for 4 to 6 hours, until set.
- Slice. Lift it out by the parchment and cut into 7 or 8 bars.
Tips for the Best Bars
- Press them down hard. Packing the mixture in tight is what keeps the bars from crumbling when you slice them.
- Chill them all the way. They need the full 4 to 6 hours to firm up, so don’t rush the slice.
- Layer with parchment. If you stack the bars to store them, put parchment between the layers so they don’t stick.
Storing and Freezing
Keep the bars in an airtight container in the fridge for up to a week. They hold their chew best cold. To freeze, wrap them individually and store in a freezer bag for up to 2 months, then thaw at room temperature, or toss a frozen one in your bag and it’ll be ready by snack time.
No Bake Peanut Butter Oatmeal Bar FAQs
Can I use natural peanut butter? Yes. Just stir it really well first so the oil is fully mixed in, and press the bars firmly into the pan. Natural peanut butter can make the bars a touch softer, so the chill time matters even more.
Which oats work best, quick or old-fashioned? Both work. Quick oats give you a more cohesive, chewy bar that slices cleanly. Old-fashioned rolled oats hold more texture and bite. If you only have rolled oats and want them chewier, pulse them in a food processor a few times first.
What can I use instead of shredded coconut? Swap it for an equal amount of extra oats or almond flour, or just leave it out. The bars will be a little less chewy without it, but they’ll still hold together.
No Bake Peanut Butter Oatmeal Bars (Chocolate Chip)
Ingredients
- 2 flax eggs mix 2 tbsp ground flax with 6 tbsp of water, let sit for 10 minutes
- ½ cup melted peanut butter
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- 1 tsp vanilla
- ½ cup almond flour
- 1 ½ cup gluten free oats
- ½ cup unsweetened shredded coconut
- ¼ tsp of salt
- ½ cup vegan mini chocolate chips such as the Enjoy Life Foods brand
Instructions
- Line a bread loaf pan with parchment paper and set aside.
- In a medium size bowl, mix together all wet ingredients.
- In a separate bowl mix together all dry ingredients.
- Using a wooden spoon or spatula, combine the dry ingredients with the wet ingredients. Pour into the bread loaf pan and press down until tightly packed.
- Refrigerate for 4-6 hours. Slice into 7-8 bars and devour!
Nutrition
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
More No-Bake Snacks to Try
- Chocolate Covered Dates With Peanut Butter
- Gluten Free Protein Chocolate Chip Cookies
- Chocolate Peanut Butter Pie
- 4 Ingredient Vegan Rice Krispie Treats
- Peanut Butter Marshmallow Squares
If you make these no bake peanut butter oatmeal bars, leave a star rating and a comment below so I know how they turned out. And tag @basicswithbails on Instagram or pin them on Pinterest, I love seeing your bars.
About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
Oh fun recipe
Thanks so much for the 5 star review Erica!
What could you substitute for the coconut?