These easy peanut butter chocolate chip oat bars are a great snack for kids (or adults) and require no baking - they couldn't be easier to make!
Oats, creamy peanut butter, cranberries, maple syrup, and cinnamon give these oat bars a delicious blend of flavours and moreish chewy texture.
The chocolate chips make the oat bars extra tasty and kids love them!
Instead of all of the additives, added sugar, and extra ingredients you find in store-bought bars and snacks, you can be sure that these oat bars only contain simple wholefood ingredients.
Rolled oats - For the chewy texture good old fashioned rolled oats work better than oatmeal or the quick-cook variety of oats.
Dried cranberries - I prefer to use the ones naturally sweetened with apple juice instead of lots of added sugars.
Peanut Butter - Creamy, natural peanut butter without added salt works best for these oat bars. Crunchy or smooth will work depending on your preference. You can also use almond butter if you prefer.
Maple Syrup - I like to use good quality unrefined maple syrup.
Chocolate chips - I prefer to use darker, dairy-free chocolate chips. You can use the chocolate chips of your choice.
No baking required - these chocolate chip oat bars are super easy to make, simply melt together the peanut butter and maple syrup, stir in the remainder of the ingredients and leave to set.
Step by Step Instructions
1. Get prepped - Line a 20cm x 20cm/8” x 8” pan with baking/parchment paper (cross two strips in opposite directions).
2. In a large bowl, combine the oats and the cranberries. Set aside.
3. Melt the peanut butter and maple syrup - In a medium saucepan, combine the peanut butter and maple syrup over medium heat, stirring until smooth.
4. Cook for 7 minutes, stirring regularly until the mix gets a little darker.
5. Remove from the heat. Add the salt and cinnamon. Stir to combine.
6. Pour the melted peanut butter and maple syrup over the oats and cranberries. Stir until the oats are completely coated and the mixture is cooled a bit.
7. Quickly stir in the chocolate chips until distributed evenly through the mixture. Work quickly because the chocolate will melt slightly.
8. Press the oat mixture into the prepared pan, pushing into the corners and flattening.
9. Allow the oaty mixture to cool to room temperature, before covering and chilling in the fridge for at least 1 hour up to 2 hours, check to see if set.
10. Cut the chocolate chip oat bars into 12-16 bars depending on your preferred size.
How to store:
The chocolate chip oat bars can be stored in the fridge in an airtight container for up to 1 week.
Other recipes you might like:
- This is a healthy twist on a Kiwi classic this rice bubble slice with honey and coconut is a favourite with the kids.
- Perfect for lunchboxes or to take to a picnic these blueberry lemon almond cakes are delicious.
- So easy to make, these blueberry, cacao and coconut energy balls are a delicious combination of flavours that make a healthy snack.
- With only 3 simple ingredients peanut butter, honey, and oat squares make an easy child friendly no-bake snack.
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Chocolate Chip Oat Bars Recipe
These easy no bake chocolate chip oat bars make a delicious snack that the whole family will love. Wheat-free, dairy-free, Vegan.
- 2 ½ cups/200g rolled oats
- 1 cup/240g natural peanut butter, unsalted
- ¾ cup/180ml maple syrup
- ½ cup/65g dried cranberries
- ½ cup/85g dark chocolate chips (Vegan)
- ½ teaspoon coarse salt
- ½ teaspoon ground cinnamon
- Line a 20cm x 20cm/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.
- In a medium saucepan, combine the peanut butter and maple syrup over medium heat, stirring until smooth.
- Cook for 7 minutes, stirring regularly until the mix gets a little darker.
- Remove from heat. Add the salt and cinnamon. Stir to combine.
- Pour the liquid over the oats and cranberries. Stir until the oats are completely coated and the mixture is cooled a bit.
- Quickly stir in the chocolate chips until distributed evenly. Work quickly because the chocolate will melt slightly.
- Press into the prepared pan, pushing into the corners and flattening.
- Allow the oat mixture to cool to room temperature, before covering and chilling in the fridge for at least 1 hour, up to 2 hours, check as needed.
- Cut into 12-16 bars depending on your size preference.
- Store in the fridge in an airtight container for up to 1 week.
- You can also add ½ cup of unsweetened coconut flakes in place of ½ cup oats.
- I prefer to use dried cranberries without added sugar.
- I prefer to use dark dairy-free chocolate chips, you can add into the oat bars the chocolate chips of your choice.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 309Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 1mgSodium 181mgCarbohydrates 40gNet Carbohydrates 35gFiber 5gSugar 22gProtein 8g
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.
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