No Bake Chocolate Oatmeal Bars are made with a buttery oat base and a chocolate peanut butter inside. The chocolate peanut butter mixture is nestled in between two layers of the buttery oat bars, with more chocolate drizzled on top. It's a simple 5 ingredient no bake recipe that comes together within minutes.
These fudgy No Bake Chocolate Oatmeal Bars are very easy to make! It all comes together in under 15 minutes.
My favourite part about this recipe is that it's a no bake recipe. Perfect for the summer heat!
If you're looking for more 5 ingredient recipes, check out my 5 ingredient Chocolate Chip Cookies or Best-Ever 5 Ingredient Fudgy Brownies!
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Why this recipe works
- No bake - perfect for summer!
- Easy - this recipe is only 5 ingredients and takes 10 minutes to put together!
- Grab & Go - make it ahead of time as a snack on the way out the door.
- Chocolate - the chocolate peanut butter mixture is sandwiched in between the buttery oat base, helping everything stick together!
Key Ingredients
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view the five ingredients we’re using!
Butter - Unsalted. This is going to be melted.
Brown sugar - I used light brown, but dark brown works as well.
Chocolate chips - Semi-sweet are recommended, dark works as well if you'd like a more bitter filling. Milk or white would be too sweet.
Peanut butter - Creamy must be used.
Oats - Quick oats were used. Rolled oats work as well.
Step by Step Instructions
Here is how to make and bake these 5 ingredient chocolate oatmeal bars. You will need an 8×8 square pan lined with parchment paper, a large mixing bowl, a spatula, and a whisk.
Step 1 - Line and grease an 8x8 square pan with foil or parchment paper.
Step 2 - Melt chocolate chips and creamy peanut butter in the microwave or using the double boiler method. Set aside.
Step 3 - Melt butter and brown sugar in a large saucepan over medium heat. Once it's melted together, stir in the vanilla and oats.
Step 4 - Turn the stove onto low, and cook for 2-3 minutes or until the mixture is well combined. Make sure to stir constantly or else it'll burn! This step is crucial so check out my tips section down below if needed.
Step 5 - Press half of the oatmeal mixture into the prepared square pan and press down firmly with a greased spatula.
Step 6 - Pour 3/4 of the chocolate peanut butter mixture on top and gently spread around.
Step 7 - Sprinkle the remaining oatmeal mixture on top. Make sure the entire top is covered. Drizzle with remaining chocolate/peanut butter.
Step 8 - Place into the refrigerator to chill until completely set. 2-3 hours, or overnight. Slice and enjoy! Keep at room temperature in an airtight container for 5 days, or in the fridge for up to 10 days.
Expert Baking Tips
Here are four awesome baking tips from my kitchen to yours
- When cooking the oat mixture, make sure to stir constantly.
- Pour the chocolate peanut butter mixture all over the pan, for easier gentle spreading.
- You will know the oat mixture is ready when you press it down in the saucepan and it is sticking/coming together.
- When layering, gently spread the chocolate mixture so you don't disturb the base! You may also pick up the pan and tilt it around.
FAQ
Can I double the recipe?
Yes! Double the ingredients in a 9x13" pan.
Do I have to use creamy peanut butter?
Yes. Natural will NOT work as it is to runny. You can use any type of creamy butter (almond butter, cashew butter, etc).
My oatmeal mixture burned when I cooked it. What happened?
This is due to the mixture not being constantly mixed and stirred while it's cooking. The bottom of the oats will burn if you leave it untouched while it's on the stovetop. I used a spatula.
My bars are crumbly. Why?
Ensure you are using quick or rolled oats. If you did and the bars are still falling apart, this means that the oatmeal mixture was cooked for too long or the temperature was to high. Next time, decrease the cooking time and/or lower the temperature.
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No Bake Chocolate Oatmeal Bars
Ingredients
- 1 cup butter melted
- 1/2 cup light brown sugar packed
- 2 tsp vanilla optional
- 3 cups quick oats
- 1 cup semi-sweet chocolate chips
- 1/2 cup peanut butter creamy
Equipment
Instructions
- Line an 8x8" square baking dish with parchment paper or foil and lightly grease if it's foil, set aside.
- Melt the chocolate chips and peanut butter in a microwave or on a stovetop using the double boiler method and set aside.1 cup semi-sweet chocolate chips, 1/2 cup peanut butter
- Melt butter and brown sugar in a large saucepan together over medium heat.1 cup butter, 1/2 cup light brown sugar
- Turn the heat down to low. Stir in vanilla. Add in oats. Cook for 2-3 minutes, stirring constantly2 tsp vanilla, 3 cups quick oats
- Press half of the oatmeal mixture into the prepared dish and press down firmly.
- Add 3/4's of the chocolate peanut butter mixture and gently spread it on top. Make sure not to disrupt the base.
- Gently sprinkle the remaining oat mixture on top and press it into place. Make sure the entire top is covered with the oat mixture.
- Drizzle the remaining chocolate peanut butter mixture on top.
- Set in the fridge to cool for 2-3 hours, or overnight, until the chocolate has completely set. Slice & enjoy!
Constanza Saavedra says
Can I do it with regular oat? Would I need to bake it or it bakes in the saucepan?
Ania says
Yes this works. No, this is a no bake recipe!
Gary Thomasson says
I love oatmeal bars, but I am sick and tired of all the oatmeal-chocolate bars and oatmeal peanut butter bars. I am going to figure out a way to substitute a brown sugar substitute for the chocolate center layer....if anyone has any suggestions please RSVP to me. Thank you so much. GT in Washington State
Gregory says
Hey, am I able to substitute the brown sugar with honey and the butter with something else? Also could I add dates somehow.
Thank you!
Ania says
Hi Greg, I don't think that substitute would work. The sugar and butter are paired together to create a strong base, and since it's a no bake recipe it's important to stick to these ingredients. If you try it and it does, please let me know though! 🙂
Janet L, Gnomemother says
Tried these bars at a bakery and wanted to make them for my husband who eats GF/DF. I used quick oats, the bakery used instant oats which were rolled way too fine for my taste. I did have a bit of excess margarine oil in the pot, but since butter has water and whey and margarine has very little moisture, I added about a tsp of water, this made the oat starch a bit more gooey and the margarine was absorbed !
I wonder about dulche de leche done the same way and the date filling of date squares would work too: 1 lb of dates with 1 cup of water, cook until soft and add a tbsp of orange juice
Dorrie M says
Hi Ania! I cant wait to try this recipe! In the meantime, I have read some of the comments, and I thought I would share a little info.
*Not all butters are created equally!
Water and fat contents vary between producers.
*Not all peanut butters are created equally! Some are "natural" and have more oils (& fat) content. Some have binders, some are smoother and some are stiffer (who votes for Jif or Skippy?
lol)
*Quick oats, instant oats, steel cut oats... did I miss any, lol?
Anyway, I'm sure this is why people have varying results.
Dorrie 🙋🏼♀️
Ania says
Hi Dorrie! Thanks for the informative comment. It's super helpful & I'm sure others will find that too. Enjoy the bars & Happy New Year! 🙂
Tina says
Did you really mean 1 cube of butter? Made these as listed in the recipe and they are EXTREMELY buttery, like puddles of butter.
Ania says
Hi Tina! Yes. This recipe calls for 1 cup (227g) of butter. Perhaps the mixture was not cooked long enough over the heat so it wasn’t absorbed properly, or the oats were different than what I used? I’m sorry to hear this!
Hope says
Ania, 1 cup is not 1 cube in the U.S. please add your grams to the recipe so others won't make the same mistake.
From your writing, it appears that you're in Europe, maybe alway include grams?
Thanks.
Ania says
Hi Hope, 1 cup of butter is 227g (I'm in Canada). All of my recipes are in cups and grams, you can click the metric button to convert it back and forth. Enjoy the bars 🙂
Meleah says
Can I use Nuts too? Peanuts? or maybe pecans, almonds, or walnuts?
Ania says
Hi Meleah! Totally! That sounds delicious and will add a great crunch. Enjoy 🙂
Peg says
I scanned the comments to see if anyone else found the oats to be swimming in butter. I had the same results as Tina. I thought perhaps there was a typo until I read your answer to her. I cooked the butter and 3c oats for the 3 minutes called for, and then cooked for another two. Still quite a bit of butter not absorbed. Assembled them anyway. There was a lot of butter congealed under the parchment paper - I’m talking tablespoons - after refrigeration. I have to say that aside from being much too buttery, they taste great! I will definitely try again starting with 1/2 cup butter and increasing a little if the mix is too dry. My grandson will love them!
Heather Baptiste says
What can you use instead of peanut butter? I am allergic to all nuts
Ania says
Hi Heather! So sorry for the late reply. The only substitute I can think of is SunButter. As long as it has the same consistency it should work though!
Laura says
After reading the comments and noting that there were questions about the amount of butter, I reduced the amount to 3/4 cup as well I reduced the amount of sugar. When I added the quick oats to the melted butter/brown sugar, the oats absorbed the butter but didn't soften, so instead of layers I mixed in the blended peanut butter/chocolate in with the oats and it worked perfectly. Maybe the different results are that not all quick oats are the same which might mean a few adjustments to end up.with cookie bars.
Ania says
Hi Laura! Thanks for the comment. You are right, different results are due to the different quick oats being used. I'm glad the bars turned out perfectly for you. Enjoy!
Brandon says
Can I make using brown butter instead of regular melted butter? Would that give it a richer taste or is it an unnecessary step?
Ania says
Hi Brandon, I haven't tried using brown butter but I don't see why not. You can use brown butter but add 1 extra tbsp of butter (15g) in! Enjoy 🙂
Jody Beaudin says
Delicious, so very rich. Thank you.
Ania says
It really is! Thank you Jody for the comment!
Sandi says
I made these per the recipe yesterday and they disappeared! Today I made a double batch to take to a dinner tonight. They're easy to make and super yummy!
Ania says
I'm so glad to hear that Sandi! They never last more than a day in my house haha. Enjoy the dinner!! Thanks for the sweet comment 🙂
Kathryn says
Can these bars be frozen?
Ania says
Hi Kathryn! Yes they can. Individually wrap each one and store in an airtight container for up to 2 months 🙂 Remove from freezer at least 1 hour before serving.
LG says
These look incredible! I'm going to make these this weekend!
Ania says
Thank you so much, they truly are! Let me know how it goes this weekend!
Sandra says
If I double the recipe do you think that work work in a 13x9 pan?
Ania says
Yes! 🙂
Sandra says
Thank you! Sorry I saw the answer in your post after I sent my question to you.
Jenni says
These look so good. The unbelievable thing is that I’m not a fan of chocolate. I can hear a collective gasp. Can I just heat the peanut butter to melty stage & spread it on? I use an organic natural peanut butter.I could possibly sprinkle some mini chocolate chips on top.just wonder if there has to be all that chocolate?
Ania says
Hi Jenni! I'm not sure if natural peanut butter is a good idea since we're not baking this and the consistency of natural peanut butter won't set the bars at room temperature. You can definitely add less chocolate, but once again it does act like a 'glue' and help keep them together! So I can't guarantee they will slice and hold well (delicious though, I can) 😉 I hope this helps!
Nini2008 says
I didn't have chocolate chips, so I used Nutella. Didn't have brown sugar. No Maple syrup to make homemade brown sugar. Used Mrs. Butterworth in place of Maple syrup. It says 'sprinkle' oats on top of chocolate. Sorry, but...when you cook the oats with the butter, 'sprinkle' left the building & ain't coming back. I think I will chill the oat & chocolate layer a bit before adding the last of the oats. I hope they taste as good as they smell!
Judy says
Can you use margarine instead of butter to make it dairy free, and old fashioned oats? Judy
Ania says
Hi Judy! Margarine is oil based so I don't think it would cook properly with the brown sugar. You can use old fashioned oats though!
Judy says
Can oat flour be used instead of oats?
Ania says
Hi Judy! I don't think this would work.
Ania says
Thanks for sharing! I'm sure it was smelling great as you were making it! How did it end up turning out?
Charlotte West says
Could I use white chocolate chips??
Ania says
Hi Charlotte! Yes white chocolate will work, it'll be very sweet though! Enjoy 🙂
Cheryl says
Hubby loves coconut, do you think I can squeeze some in?
Ania says
Absolutely! I would just sprinkle it in between the layers!
Becky says
Mine were made according to directions and for 2 nd time they are too melty
Mary says
I have Costco’s organic peanut butter which is really runny. Do you think that will work?
Ania says
Hi Mary! Since this is a no bake recipe, I don't recommend using runny peanut butter. You risk the bars not setting in the fridge and falling apart. While still delicious, this can become a little frustrating! I hope this helps, and let me know what you choose to do 🙂
Marcia says
Are these gluten free?
Ania says
Most oats are gluten-free, so I believe so! But I would double check your ingredients before making!
Judee says
This is a great summer recipe and looks delicious, so easy to make, and can easily be gluten-free. However, regarding your answer above about gluten-free oats. As a person with celiac, I can tell you that most oats are not gluten-free due to cross contamination when they grow! People with celiac or gluten sensitivity need to buy only certified gluten-free oats to be assured the oats are gluten-free.
Ania says
Hi Judee! Thank you, it definitely is so delicious and perfect for the hot summer heat! I had no idea about the cross-contamination of oats, and am happy that I now know this information. I appreciate your comment. Have a great day!
Dv says
Why is it called a 5 ingredient recipe when thete are 6 things. Did math change that much in the last 45 years of being in school
Ania says
Hi Dv. This is a 5 ingredient recipe, the vanilla is optional as stated in the recipe card. Enjoy.
S W says
I have frozen peeled green apple slices. Any suggestions on how to use them in these bars or if it would not be a good idea? I'm nervous about the final result being watery/runny.
Bob says
You can do whatever you want with any recipe. If you like it keep making it, if not, didn't make it again. You do you.
Elaine Riley says
I do want to try your recipe, but I'd want the middle layer to be just chocolate or maybe chocolate with chopped walnuts or pecans
Nicole Ruskamp says
Could you sub applesauce for 1/2 the butter?
Ania says
Hi Nicole, since this is such a minimal ingredient recipe, I don't recommend doing this!
Joyce Aguilar says
I personally am wondering about even substituting regular butter for medicated (herbal😉) butter....mmmm.....I bet they wld be that much GOOD-ER😉😉
Angie Thomas says
ooooh yes!
PR says
Made the recipe exactly as written. Used Ghirardelli bittersweet chocolate chips, jif PB, quaker quick oats, unsalted butter, light brown sugar. It was rich and flavorful so cut into small squares.. No issue with the amount of butter as some noted. Everybody really liked it.
Ania says
Hi PR! I'm so glad to hear that these oat bars were a success for you. They are personally one of my favourites on my website because of how delicious and easy they are to make! Thank you for sharing that you had no issues with the butter amount as well. 🙂 Enjoy!