No-Bake Peanut Butter Oatmeal Bars

These no-bake peanut butter oatmeal bars are chewy, peanut buttery, and just sweet enough with mini chocolate chips in every bite. They’re easy to make, require no baking, and pack 9 grams of plant-based protein per bar.

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If you love peanut butter and chocolate together, these bars make such a good snack to have in the fridge. They’re made with rolled oats, peanut butter, chia seeds, and peanut butter powder, with mini chocolate chips mixed throughout. Each bar has 9 grams of protein and 4 grams of fiber, so they’re surprisingly filling, too.

They’re also incredibly easy to make. Just mix everything together, press it into a pan, and pop it in the fridge to firm up. That’s it! No oven, no complicated steps, and only about 10 minutes of hands-on time.

No-bake recipes are so quick and easy when time is short. Two of our other favorites are these Chocolate Chip Cookie Dough Protein Bars and these No-Bake Tahini Brownie Bites.

Why You’ll Love This Recipe

So easy to make: You only need about 10 minutes to put these together. Mix, press everything into the pan, and pop it in the fridge to firm up.

No oven needed: These are completely no-bake, which is always a win when you want something quick or just don’t feel like turning on the oven.

9 grams of plant-based protein: Between the peanut butter, peanut butter powder, oats, chia seeds, and soy milk, each bar has 9 grams of protein (plus 4 grams of fiber!).

Perfect to make ahead: Keep a batch in the fridge and you’ll have an easy snack ready to grab throughout the week.

Peanut butter and chocolate: One of our favorite combinations! The mini chocolate chips give you a little chocolate in every bite without making the bars overly sweet.

Naturally vegan: Everything in these bars is plant-based, and if you need them gluten-free, just be sure to use certified gluten-free oats.

Filling without being heavy: With protein, fiber, and whole grains, these bars are surprisingly satisfying for around 200 calories each.

Simple Ingredients

• Rolled oats – Old-fashioned rolled oats give these bars their chewy texture and help make them nice and filling. Use certified gluten-free oats if needed.
  
• Peanut Butter Powder – This gives the bars even more peanut butter flavor and adds extra plant-based protein. We use PBfit, but another peanut butter powder should work too.
  
• Chia Seeds – These little seeds add fiber, protein, and healthy fats and blend right into the oat mixture.
  
• Natural Peanut Butter – We use natural peanut butter made with just peanuts (or peanuts and salt). Give it a good stir first if the oil has separated.
  
• Soy milk – We use unsweetened soy milk, which also adds a little extra protein. Feel free to use another non-dairy milk if that’s what you have on hand.
  
• Maple syrup – Just 3 tablespoons adds a little sweetness without making the bars overly sweet.
  
• Vanilla extract + salt – A little of each helps bring out all that peanut butter flavor.
  
• Mini Chocolate Chips (dairy-free) – We love mini chips here because you get little bits of chocolate throughout the bars. Just be sure to use dairy-free chocolate chips to keep them vegan.

How to Make No-Bake Peanut Butter Oatmeal Bars

See the full recipe card with measurements and instructions below.

Directions:

1. Line an 8-inch square baking dish with parchment paper.

2. In a large bowl, mix together the rolled oats, peanut butter powder, chia seeds, and salt.

3. In a medium bowl, whisk together the peanut butter, soy milk, maple syrup, and vanilla extract.

4. Add the wet ingredients to the dry ingredients and mix until a thick dough forms. Fold in the mini chocolate chips.

5. Dump the dough into the parchment-lined baking dish and press it down evenly using another piece of parchment paper or slightly wet hands (not dripping) to prevent sticking. Refrigerate for at least 1 hour.

6. After chilling, carefully lift it out of the baking dish (using the parchment paper) and onto a cutting board. Cut into 16 squares. Keep the squares stored in an airtight container in the refrigerator.

Recipe Tips & Storage

Storage: Keep in an airtight container in the refrigerator for up to 7 days. Freeze for up to 3 months by placing parchment paper between layers to prevent sticking.

Notes:

1. Chocolate Chip Options: We use mini chocolate chips so they will distribute more evenly; however, regular chocolate chips or chocolate chunks would work.
2. Peanut Butter Type: We use natural creamy peanut butter (the kind you have to stir) for our recipes. You can try different types of peanut butter, but the results may vary.
3. For Firmer Squares: Chill these longer if they are too sticky, flaky, or difficult to cut.
4. Peanut-free Version: Although we have not yet tested it, you can try this recipe with sunflower seed butter and sunflower seed powder.
5. Prevent Sticking: One trick to prevent sticking while pressing the mixture into the pan is to slightly wet your hands with tap water. Just be sure to shake off the excess water before pressing. Or you can use a piece of parchment or wax paper to press everything evenly.