Introduction

These No Bake Chocolate Oatmeal Bars are a deliciously simple treat that comes together quickly without the oven. With layers of buttery oats, rich chocolate, and creamy peanut butter, they’re perfect for a sweet snack or dessert any time of day.

The image shows square-shaped dessert bars with three distinct layers. The bottom layer is a dense, light brown oat mixture with bits of chocolate inside. The middle layer is a thick, smooth, dark chocolate filling that looks rich and creamy. The top layer is a crumbly oat mixture similar to the bottom, with a drizzle of dark chocolate zig-zagged over it. All the bars are placed on a white marbled surface, showing texture and detail clearly. The focus is on one bar in the front, with more bars blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter
1/2 cup packed brown sugar
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 overhangs on the edges for easy lifting later. For thinner bars, you can use a 9×13-inch dish.
Step 2: In a large saucepan over medium heat, melt the butter and brown sugar together until the butter is melted and the sugar dissolves. Stir in the vanilla extract.
Step 3: Mix in the rolled oats and cook over low heat for 3 to 4 minutes, stirring frequently until everything is well blended.
Step 4: Pour half of the oat mixture into the prepared dish. Spread it out evenly and press down firmly to form a crust. Set aside the remaining oat mixture for the top layer.
Step 5: In a small microwave-safe bowl, melt together the peanut butter and chocolate chips. Stir until smooth.
Step 6: Pour the chocolate-peanut butter mixture over the oat crust, reserving about 1/4 cup for drizzling. Spread the mixture evenly.
Step 7: Spread the remaining oat mixture gently over the chocolate layer, pressing down lightly. Drizzle the reserved chocolate mixture on top.
Step 8: Refrigerate the bars for 2 to 3 hours or overnight. Allow to come to room temperature before cutting into bars.

Tips & Variations

For a nut-free version, substitute sunflower seed butter for the peanut butter.
Use old-fashioned rolled oats for best texture; quick oats can make the bars too soft.
If you prefer, add a pinch of salt to balance the sweetness.
To ensure the bars hold together well, pay attention to the cooking time of the butter and sugar mixture—boil too little and the bars will be too soft; boil too long and they will be dry and crumbly.

Storage

Store the bars in an airtight container in the refrigerator for up to one week. For longer storage, freeze them wrapped tightly in plastic wrap and foil for up to 2 months. To serve, thaw in the refrigerator or at room temperature. Reheating is not necessary and may alter the texture.

How to Serve

The image shows a close-up of a square dessert bar with three visible layers. The bottom layer is crumbly and light brown with oats and small chocolate pieces, giving a rough texture. The middle layer is thick, smooth, and chocolatey, darker brown in color, and looks creamy. The top layer is again crumbly and oat-filled, light brown, matching the bottom but more textured with some drizzled dark chocolate lines on top. There are many similar squares in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chocolate?

Yes, you can substitute semisweet or dark chocolate chips with milk chocolate or white chocolate chips, depending on your preference. Keep in mind that the sweetness and flavor will vary accordingly.

How do I make the bars firmer?

To achieve firmer bars, make sure to cook the butter and sugar mixture long enough to dissolve the sugar completely, and refrigerate the bars for at least a few hours. Pressing the oat mixture firmly when layering also helps them set better.