Description

These Chocolate Peanut Butter Oatmeal Bars are a delicious no-bake treat combining a crunchy oat crust, a smooth peanut butter caramel filling, and a rich chocolate topping. Perfect for a healthy snack or dessert, they are naturally gluten-free and vegan-friendly, made with wholesome ingredients like rolled oats, natural peanut butter, and pure maple syrup. The layers chill to set in the fridge, making this an easy and satisfying recipe that’s great for meal prep and on-the-go enjoyment.

Ingredients

Scale

Crust

200 g rolled oats (certified gluten-free if needed)
½ teaspoon sea salt (plus extra for garnish)
200 g smooth peanut butter
100 ml pure maple syrup

Filling

280 g smooth peanut butter
150 ml pure maple syrup
55 g coconut oil (solid)

Topping

200 g vegan chocolate
50 g smooth peanut butter
Flaky sea salt for sprinkling

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Instructions

Prepare the crust: Line the base and sides of an 8-inch square pan with parchment paper. Add rolled oats and sea salt to a food processor and blitz until finely ground. Add 200 g peanut butter and 100 ml maple syrup, blending until the mixture forms a dough. If it’s too dry, add a little more maple syrup.
Press the crust: Evenly press the crust mixture into the base of the prepared pan. Smooth the surface using a spatula or flat-bottomed glass. Place the crust in the fridge while preparing the filling.
Make the filling: Combine 280 g peanut butter, 150 ml maple syrup, and 55 g solid coconut oil in a heat-resistant bowl. Heat gently over a double boiler (bain-marie), stirring constantly until all ingredients melt and blend into a smooth caramel consistency.
Assemble and set filling: Pour the caramel filling evenly over the chilled oat crust. Return the pan to the fridge and chill for 1-2 hours or until the filling is firm. For best results, chill overnight.
Prepare the topping: Melt 200 g vegan chocolate and 50 g peanut butter together over a double boiler, stirring until smooth and combined.
Add the topping: Pour the melted chocolate mixture over the set caramel layer. Sprinkle flaky sea salt on top for garnish. Return to the fridge and chill for 15-20 minutes until the chocolate topping is firm.
Slice the bars: To slice, heat a sharp knife by placing it in boiling water, then wipe it dry before cutting. The warmed knife will slice cleanly through the layers without cracking the bars.
Store properly: Keep the bars stored in an airtight container in the fridge for up to one week. Alternatively, freeze any unused portions and thaw as needed before serving.

Notes

Use certified gluten-free oats if gluten sensitivity is a concern.
For a firmer texture, chill the bars overnight before slicing.
Heating the knife before slicing helps achieve clean cuts without crumbling.
Store bars in the fridge or freezer to maintain freshness and texture.
This recipe is vegan and naturally gluten-free.