Clearly I’m still on a chocolate + peanut butter kick. I. Can’t. Get. Enough. I’d like to blame the baby in my belly, but let’s be honest, who doesn’t jump at the opportunity to enjoy a chocolate PB treat?! And these No-Bake Chocolate PB Oat Bars? They’re the perfect mix of chocolate and peanut butter, and they’ve got a delicious texture thanks to the uncooked oats. They’re fairly low in sugar (compared to other similar bars) and packed with a bit of protein to boot.
This recipe comes together a bit like a no-bake cookie, but you won’t need to boil the chocolate mixture. Once you have all of your ingredients on hand, everything comes together pretty quickly – and easily – and the hardest part is waiting for them to set up in the fridge! I like to use natural peanut butter for these bars as it’s got no added sugar or oils, and it’s just so tasty!
Some of the ingredients I love for this recipe:
Coconut sugar is a low GI, unrefined sugar (that doesn’t taste like coconut!). It sweetens up these bars while also acting as a binder for the chocolate oat layer.
Natural peanut butter is nothing but ground up peanuts (and sometimes a little salt). No added oils or sugars.
Dutch process cocoa powder lends a deeper chocolate flavor and darker color to these bars.
Arrowroot starch helps thicken the chocolate mixture so it will set up in the refrigerator.
- 1/2 cup coconut sugar
- 1/3 cup coconut oil or vegan butter
- 1 cup natural peanut butter
- 1/8-1/4 tsp salt*
- 1/4 cup dutch process cocoa powder
- 2 Tbsp arrowroot starch
- 2 cups old fashioned oats
Chocolate + PB Topping
- 3/4 cup dairy-free chocolate chips
- 2 tsp coconut oil
- 2-3 Tbsp natural peanut butter (to drizzle)
- Prepare an 8x8" baking dish by spraying with non-stick spray (like olive oil) and lining with parchment paper, leaving excess paper hanging over two of the sides.
- In a medium saucepan, add the coconut sugar, coconut oil or vegan butter, peanut butter, and salt. Heat over medium heat until melted. Whisk in the cocoa powder and arrowroot starch. Continue heating until mixture is hot but not boiling. Remove from heat and stir in the oats. Firmly press mixture into the prepared baking dish. Refrigerate for 10 minutes.
- Meanwhile, melt your chocolate chips and coconut oil until smooth. Remove bars from the refrigerator (they'll still be warm) and pour melted chocolate over the bars. Use a spatula to spread the chocolate evenly over the bars. Gently shake/tap your baking dish to smooth out the chocolate layer. Refrigerate bars until firm.
- Melt the 2-3 Tbsp of peanut butter. Use a spoon to drizzle over bars. Return bars to the refrigerator (optional) to allow peanut butter to set a bit.
- Allow bars to thaw at room temperature for 10-20 minutes. Run a knife around the edges without parchment paper, and then use the excess parchment paper to lift the bars up and out of your baking dish. Carefully slice into 16 squares, wiping your knife clean between each cut.
- Store leftover bars in an airtight container in the refrigerator. Let them thaw at room temp for a few minutes before enjoying!
*1/8 tsp if your PB is salted; 1/4 tsp if it's unsalted
You can use regular cocoa powder in place of the dutch process cocoa powder; the bars just won't be as deep in flavor/color
Corn starch or tapioca starch can be used in place of the arrowroot starch since you only need it to thicken the chocolate mixture
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 296 Total Fat: 21g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 2mg Sodium: 143mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 4g Sugar: 12g Sugar Alcohols: 0g Protein: 8g