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Retro-style – but updated, Chocolate Peanut Butter Oatmeal Bars. Think doughy, buttery oatmeal cookie base, layered with creamy peanut butter, and sweet salted chocolate on top. All made with simple, wholesome ingredients: oats, pure maple syrup, natural peanut butter, and dark chocolate. They’re sweet, salty, heavy on the peanut butter, extra chocolatey, gluten-free, and butter-free. Every last bite is truly delicious.
When I think of February, I think Super Bowl Sunday, and then of course, Valentine’s Day. This year, we have the Olympics which makes things even more exciting. I’m sharing a couple appetizer recipes next week that will be great for viewing your favorite winter sport as well as the upcoming Super Bowl too. Lots of fun things this month!
For some reason, when I think of the Super Bowl, I always think of chocolate and peanut butter together. I’m sure it’s because I’m from Cleveland. Ohio is the Buckeye State, which means we all love our chocolate/peanutty treats.
These bars are one of my favorite chocolate-peanut buttter combos yet. They’re somewhat inspired by my lunchroom peanut butter bars. But also by the Twix bars I shared a couple weeks ago. I took elements from both and incorporated them into this recipe.
What’s awesome is that they’re naturally gluten-free, butter-free, and have no added sugar other than pure maple syrup! We’re all loving the more wholesome desserts right now.
Start with the oatmeal cookie
I based this layer off of my mom’s oatmeal cookies, but made things less sweet. Just some oats, almond flour, and maple syrup with eggs and vanilla.
I also used coconut oil in place of vegetable oil, something I’ve been doing for years.
Then, just bake the cookies until set. They taste buttery and perfectly sweet, but with no butter or sugar!
The peanut butter layer
Simply just peanut butter, maple syrup, and coconut oil boiled together to thicken the mix. The secret to making this layer really delicious is to use a peanut butter with just peanuts and salt. Don’t use a no-stir peanut butter that contains oils and/or sugar. You just want a natural peanut butter. This will give you the best flavor and texture.
Pour the peanut butter layer over the oatmeal cookies, then freeze the bars. You only need them to freeze them for 30 or so minutes. This helps the peanut butter set up quickly.
When the peanut butter is chilled and stiff, pour some melted chocolate overtop to finish the layers up. My one piece of advice here is to slice the bars before the chocolate top becomes too hard. This will make the bars much easier to cut and prevents the peanutty filling from getting squished out.
The final review? Slightly chewy and crumbly on the bottom, with the creamiest peanutty filling – that’s perfect salted. The chocolate top adds a nice “crack” with every bite.
Delicious! And great for parties too since these can really feed a crowd!
Looking for easy party desserts? Here are a few ideas:
Chocolate Peanut Butter Pretzel Blondies
Homemade Vegan Peanut Butter Twix Bars
Caramel Butter Cake with Fudgy Chocolate Frosting
Lastly, if you make these Chocolate Peanut Butter Oatmeal Bars be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Chocolate Peanut Butter Oatmeal Bars
Servings: 24 bars
Calories Per Serving: 322 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
Oatmeal Cookies
- 2 1/2 cups old fashioned oats
- 2 cups almond flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 3/4 cup melted coconut oil
- 1/2 cup pure maple syrup
- 2 large eggs
- 2 teaspoons vanilla extract
Peanut Butter Mix
- 1 cup, plus 1/3 cup creamy peanut butter (just peanuts and salt)
- 1/4 cup pure maple syrup
- 1/4 cup melted coconut oil
- 12 ounces dark chocolate, chopped
- sea salt
Instructions
- 1. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper. 2. To make the cookies: In a mixing bowl, beat together the oats, almond flour, baking soda, salt, coconut oil, maple syrup, eggs, and vanilla. Press the dough into the prepared baking dish. Bake 25-30 minutes, until lightly golden. 3. To make the peanut butter mix: In a medium pot, mix 1 cup peanut butter, the maple syrup, and coconut oil. Bring to a gentle boil over medium heat, stirring constantly. Cook 2 minutes, then remove from the heat. Pour over the oatmeal cookies. Freeze 30 minutes, until firm. 4. Melt together the chocolate and 1/3 cup peanut butter in the microwave. Let cool 5 minutes and then spread the chocolate over the peanut butter mix. Return to the fridge to set, about 10 minutes, then slice. The chocolate will not be totally set, but slicing is easier this way. Keep in the fridge.
Notes
If the Cookie Dough is Dry: add 1/4 cup additional melted coconut oil to moisten it.
This post was originally published on February 4, 2022
Phenomenal!! Will definitely be making these again. I used almond butter in place of pb.
Hey Denise,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was a winner. Have the best weekend:) xT
Do you use natural peanut butter in this recipe?
Hey Cassie,
You can use any peanut butter that you like. I hope you love this recipe, please let me know if you give it a try! xTieghan
Can you substitute regular flour and butter in place of coconut oil?
Hey Kathy,
Yes, that will work well for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan
These sound delicious? Can I use sugar instead of pure maple syrup? I don’t have any on hand. If so, how much? Also, what about all purpose flour instead of almond flour? The same amount as the almond flour? Thank you!
Hi Lisa,
I think using an equal amount of sugar should work for you. Yes, an equal amount of all purpose flour. Let me know how they turn out! xTieghan
Overall I love the recipe but I too was confused on the chocolate chips listed in the cookie bar ingredients. Also the peanut butter layer, when I make it again, because I will, was so thin, so I will double that portion. Wonder what the difference is? I also love utilizing maple syrup and coconut oil!
Hi Michelle,
Thanks so much for giving the recipe a try. The chocolate chips are used in step 4:) Was there anything you adjusted in the peanut butter layer? xTieghan
Can we use avocado oil instead vegetable oil?
There isn’t any vegetable oil in this recipe.
Hey Kara,
Sure, that should be just fine for you to use. I hope you love this recipe, please let me know if you give it a try! xTieghan
Any way I can sub the eggs to make these vegan? I’d love to make them for my vegan friend!
Hey Samantha,
Sorry, I have not tested this without the egg, but you could try using an egg replacement. Let me know if you give the recipe a try, I hope you love it! xTieghan
Do these freeze well?
Hey Karen,
Yes, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
These look great! OK to use melted butter instead of coconut oil? Thanks!!
I hope so! I do not like the taste of coconut oil!
Trader Joe’s has triple filtered coconut oil that removes the coconut taste.
I don’t have almond flour. Can I use Red Mill gluten free 1 to 1 flour instead?
Hey Carol,
Yes, that will work well for you! Let me know if you give the recipe a try, I hope you love it! xTieghan
Would it be the same quantities? I also hate the taste of coconut but these look sooo nice
You bet:)
I don’t like coconut oil and I have used butter in its place before in a 1:1 ratio. I’m about to make these with butter – I’m sure they will be amazing!
I have read butter and olive oil are both great substitutes. I am m going to make with olive oil. I’ll let you know how they turn out.
Hi Sharon,
Yes, that will work well for you! Let me know if you give the recipe a try, I hope you love it! xTieghan
Oh my gooood delicious!!
Miki x
https://www.littletasteofbeauty.com/
Thanks so much!!
I love the design of the chocolate on top. What kitchen tool do you use to make it look like that?
Hey Christine,
You can use a knife of tooth pick and just run it through in any fun direction. Let me know if you give the recipe a try, I hope you love it! xTieghan
I was also wondering about a substitute for the coconut oil.
Hi Mary,
You can use butter in place of the coconut oil. Let me know if you give the recipe a try! xTieghan
Can I use cup for cup gluten free flour instead ?
Hey Kim,
Yes, that will work well for you! Let me know if you give the recipe a try, I hope you love it! xTieghan
Question – looks like maybe add flaky sea salt add the end? Listed as an ingredient for the filling, but not mentioned in the instructions.
Thanks!
Hey Debbie,
Yes, do a sprinkle of sea salt at the end:) I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan
Can I substitute something else in stead of coconut oil I have an allergy
I’m wondering the same thing! What can be subbed for coconut oil?
She says she uses coconut oil in place of vegetable oil so I’m sure u could sub with that.
Hey Courtney,
Butter will work:)
Hi Melissa,
You can use butter in place of coconut oil. Let me know if you give the recipe a try, I hope you love it! xTieghan
I only have chunky peanut butter – can I use that instead of smooth?
That sounds delish I don’t think it would matter! Yum!
Is there a substitute for almond flour? I’m allergic to almonds.
Maybe coconut flour?
What about using regular AP flour? I don’t have gluten issues.
Yes, that will work:)
So sorry, I really wouldn’t recommend coconut flour for this recipe:)
Hi Liz,
You can use GF flour. Let me know if you give the recipe a try, I hope you love it! xTieghan
Hey Nancy,
Sure, that would definitely work for you. Let me know if you give the recipe a try, I hope you love it! xTieghan