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No-Bake Chocolate Oat Bars

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Prep Time 15 minutes
set time 2 hours
Total Time 2 hours 15 minutes
Servings 16 bars

Ingredients
  

  • Oat Base:
  • 3 cups 270g old-fashioned rolled oats
  • ½ cup 130g creamy peanut butter or almond butter
  • ⅓ cup 115g honey or maple syrup
  • 4 tablespoons 55g unsalted butter or coconut oil
  • 2 tablespoons brown sugar optional
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon optional
  • Chocolate Topping:
  • 1½ cups 255g dark chocolate chips or chopped dark chocolate
  • 2 tablespoons coconut oil or unsalted butter
  • 2 tablespoons peanut butter or almond butter optional
  • Garnish Optional:
  • Flaky sea salt
  • Toasted coconut flakes
  • Crushed roasted peanuts or sliced almonds
  • Drizzle of extra nut butter

Instructions
 

  • Line an 8x8 or 9x9 inch pan with parchment paper, leaving an overhang on two sides.
  • In a medium saucepan over low heat, melt peanut butter, honey, butter, and brown sugar together, stirring until smooth, about 3 to 4 minutes. Remove from heat. Stir in vanilla, salt, and cinnamon.
  • Add rolled oats and stir thoroughly until every oat is evenly coated.
  • Transfer to the prepared pan. Press down very firmly and evenly using a flat-bottomed glass. Refrigerate for 20 minutes.
  • Melt chocolate chips with coconut oil and peanut butter if using, in a heatproof bowl over simmering water or in the microwave in 30-second intervals, until smooth and glossy.
  • Pour chocolate over the chilled oat base and spread to the edges. Tap pan gently to level. Add garnishes while chocolate is still wet.
  • Refrigerate for at least 2 hours until chocolate is completely firm.
  • Lift out using the parchment overhang. Slice into 16 bars with a warm, dry knife. Serve cold or at cool room temperature.

Notes

  • Press the oat base very firmly — this is what makes the bars hold together when sliced
  • Use old-fashioned rolled oats — quick oats give a softer texture, and steel-cut oats are too hard
  • Keep the heat on low when melting the base — honey burns and seizes if overheated
  • Allow the full 2 hours of chilling before slicing — partially set chocolate cracks
  • Warm the knife under hot water and wipe dry before each cut for clean slices
  • Store in an airtight container in the fridge for up to 1 week
  • Freeze individually wrapped bars for up to 3 months
  • For vegan bars use maple syrup, coconut oil, and dairy-free dark chocolate
  • Sunflower seed butter makes this completely nut-free with excellent results
  • The peanut butter cup variation — a thin layer of peanut butter between the oat base and chocolate — is the most popular variation by far