Soft, chewy, and just the right mix of sweet and salty — these no-bake peanut butter oat bars come together in minutes and taste like a hug in snack form.
There’s something deeply satisfying about desserts that don’t ask for much. No preheating, no baking, no waiting for rise times or perfect peaks — just a saucepan, a spoon, and the promise of something delicious. These bars hit that sweet spot between treat and nourishment, the kind of snack that makes you pause mid-afternoon and think, yes, this is exactly what I needed.
The Joy of Easy Desserts
Not every recipe has to be complicated to feel special. There’s real joy in desserts that come together with pantry staples — a little peanut butter, a drizzle of maple syrup, and some oats. They’re easy enough for a weeknight craving yet still feel indulgent enough to share.
I love easy, no-fuss recipes like this — ones that make life a little simpler but still bring you to the kitchen with a smile. Whether it’s these oat bars, super easy pumpkin cake, or a simple vegan mug brownie, there’s magic in being able to whip up something sweet in under ten minutes.
Why You’ll Love These No-Bake Oat Bars
These aren’t your average granola bars — they’re chewy, nutty, and rich with just enough chocolate to feel like dessert, not health food. Okay…truth be told, they aren’t health food! Only disguised as such!
You’ll love them because they’re:
- No-bake and foolproof: Only one saucepan and one bowl — no oven required.
- Naturally vegan: Made with plant-based butter and dairy-free chocolate chips.
- Perfectly balanced: A hint of salt and cinnamon keeps the sweetness in check.
- Meal-prep friendly: Keep them chilled and ready for school lunches or afternoon snacks all week.
Ingredients You’ll Need
(Exact measurements in the recipe card below)
- Rolled oats: Old-fashioned oats give that hearty chew.
- Dried cranberries: Adds a tart contrast to the creamy peanut butter.
- Peanut butter: Creamy, not crunchy — it’s the binder that holds everything together.
- Maple syrup: For natural sweetness and moisture.
- Vegan butter: Just a tablespoon of vegan stick butter for richness and perfect texture. If you are not dairy-free, regular dairy butter would work as well.
- Salt, cinnamon, and vanilla: Round out the flavor and add warmth.
- Vegan chocolate chips: Because peanut butter and chocolate are a love story that never gets old. It’s best to use larger chips so they don’t melt as quickly. It’s you can’t find any, then the mini chips will work too – they will just melt.
How to Make Peanut Butter Oat Bars
Step 1 – Prep the Pan
Line an 8×8-inch pan with parchment paper, crossing two strips so you can lift the bars out easily once chilled.
Step 2 – Combine the Dry Ingredients
In a large bowl, mix the oats and cranberries. You’ll be adding the salt and the cinnamon to the cooked peanut butter mixture after you remove it from the heat (see below). Set aside while you prepare the binding mixture.
Step 3 – Cook the Peanut Butter Mixture
In a medium saucepan, combine the peanut butter and maple syrup over medium heat. Stir constantly until the mixture is smooth, glossy, and just starting to bubble — about 2–3 minutes.
Add the vegan butter and continue stirring until melted and shiny, about 30–60 seconds more. Remove from heat immediately. Do not let it hard boil — just gentle bubbling around the edges.
Stir in the salt, cinnamon, and vanilla extract.
Step 4 – Combine and Mix
Immediately pour the hot peanut butter mixture over the oats and cranberries. Stir until the oats are completely coated and the mixture begins to cool slightly.
Stir in the chocolate chips, reserving 2 tablespoons for topping. (If you prefer melty chocolate throughout, add them while the mixture is still warm.)
Step 5 – Press and Chill
Press the mixture firmly into the prepared pan, smoothing it into the corners. Sprinkle the remaining chocolate chips on top and press them in lightly.
Let the pan cool at room temperature for about 30–50 minutes, then cover and refrigerate for at least 1 hour before slicing.
Vegan Butter or Dairy Butter
This recipe was developed to be vegan-friendly, but dairy butter works too. Add it at the same step in the recipe. Dairy butter makes the bars a little softer when chilled, while vegan butter keeps them firmer and cleanly sliceable. Both versions taste amazing.
A Note on Oats
For best results, use rolled oats (old-fashioned oats) — they hold their texture and keep the bars chewy. Quick oats will make them dense and crumbly.
If you’ve ever been curious about the difference, The Kitchn’s guide to oat types explains how rolled oats are steamed and flattened for that ideal, tender chew.
Storage Tips
- Store in the fridge for up to 1 week.
- For a firmer texture, chill overnight before cutting.
- These bars also freeze well — wrap tightly and thaw in the fridge before serving.
Final Thoughts
These peanut butter oat bars are everything I love about simple homemade desserts — cozy, satisfying, and ready in minutes. They’re sweet enough to feel like a treat, but wholesome enough that you don’t have to think twice about grabbing one for breakfast.
Make them once, and you’ll always have a reason to keep peanut butter and oats in your pantry.
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Easy Vegan Oat Bars with Peanut Butter and chocolate (No Bake)
Equipment
- parchment paper
- 8×8 baking pan
Ingredients
- 2 ¼ cups rolled oats old fashioned oats
- ½ cup dried cranberries
- ¾ cup creamy peanut butter
- ½ cup maple syrup
- 1 Tablespoon vegan butter use stick butter
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ⅓ cup dark chocolate chips, divided vegan
Instructions
- Line an 8” x 8” pan with parchment paper (cross two strips in opposite directions).
- In a large bowl, combine the oats and the cranberries. Set aside.2 ¼ cups rolled oats, ½ cup dried cranberries
- In a medium saucepan, combine the peanut butter and maple syrup over medium heat, stirring constantly until smooth, glossy, and just starting to bubble — about 2 Add the vegan butter and continue stirring until it melts completely and the mixture looks uniform and shiny, about 30–60 seconds more. Remove from heat immediately and proceed with the recipe. Do not allow the mixture to hard-boil – you'll cook it for 3-5 minutes total depending on how fast your stovetop heats up.¾ cup creamy peanut butter, ½ cup maple syrup, 1 Tablespoon vegan butter
- Remove from heat. Add the salt, cinnamon, and vanilla extract. Stir well to combine.½ teaspoon salt, ½ teaspoon ground cinnamon
- Immediately pour over the oats and cranberries. Stir until the oats are completely coated and the mixture is cooled a bit.
- Stir in the chocolate chips. You have two options: SET ASIDE 2 TABLESPOONS FOR TOPPING!)1. If you want your chocolate to be mostly melty then stir in while the mixture is still very hot. 2. If you want to retain some chocolate chip pieces, then wait for a few minute until it cools slightly – but don't wait too long or the mixture will begin to harden and be difficult to stir the chocolate chips into.⅓ cup dark chocolate chips, divided
- Press into the prepared pan, pushing into the corners and flattening.
- For a Pinterest-perfect look press the remaining two Tablespoons of chocolate chips on the top.
- Allow to cool to (mostly) room temperature – about 30-50 minutes before covering and chilling in the fridge for at least 1 hour.
- Cut into 12-16 bars.
- Store in the fridge for up to 1 week.
