Easy Vegan Oat Bars with Peanut Butter and chocolate (No Bake)

the cut peanut butter oat bars on a wire rack in top left corner, and on a white square plate in center with a grey squiggle striped napkin top right.

Easy Vegan Oat Bars with Peanut Butter and chocolate (No Bake)

Course: school lunch box, Snack

Cuisine: American

Diet: Vegan

Keyword: easy vegan oat bars, no bake oat bars, peanut butter chocolate oat bars, peanut butter oat bars, vegan oat bars

Prep Time: 5

Cook Time: 5

chill time: 2

Total Time: 2 8

Servings:

Calories: 234kcal

Author: Cindy Rainey

Soft, chewy, and just the right mix of sweet and salty — these no-bake peanut butter oat bars with sweetened dried cranberries come together in minutes and taste like a hug in snack form.

Print Recipe

Equipment

parchment paper
8x8 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.

Notes

Rolled oats are the same thing as Old Fashioned Oats. Do not use quick oats, oat groats, or steel-cut oats.

This recipe was developed to be vegan friendly. However, dairy butter may be used instead of vegan butter. Add it at the same time in the recipe. The flavor will be slightly richer and the texture a bit softer when chilled.

Make sure to let it cool to room temperature - or close to it before putting it in the fridge. If you refrigerate it too soon the mixture might be crumbly when cutting.

Speaking of cutting...this is a little challenging to cut evenly without crumbles. Get a good sharp heavy knife and cut straight down, pressing evenly. And if it crumbles a little? It's still pretty tasty!

Nutrition