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No Bake Peanut Oat Bars

These no bake peanut oat bars are a quick and easy snack made with pantry staples like oats, peanut butter, and honey. They come together without any baking, pressed into a pan, chilled until firm, and then sliced into chewy, crunchy bars with a touch of sticky sweetness. Perfect for busy mornings or a homemade treat that’s both nourishing and indulgent.
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Prep Time 10 minutes
Total Time 2 hours
Servings: 8
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups quick oats or rolled oats for a crunchier texture
  • 1/2 cup peanut butter creamy works best
  • 1/3 cup honey warm and runny for easier mixing
  • 1/4 teaspoon salt optional, to enhance flavor
  • Optional chopped nuts, dried fruit, or chocolate chips for mix-ins

Equipment

  • 20x20cm (8x8 inch) pan
  • Spatula
  • Mixing bowl
  • parchment paper
  • Knife

Method
 

  1. Line your pan with parchment paper, leaving overhang for easy removal. Set aside.
  2. In a large mixing bowl, combine the oats and salt. Stir until evenly mixed.
  3. Add the peanut butter to the bowl and stir until the oats are coated and slightly sticky.
  4. Pour the honey into the mixture and stir vigorously until everything starts to stick together and feels cohesive.
  5. If using, fold in your optional mix-ins like chopped nuts or chocolate chips for extra texture and flavor.
  6. Transfer the mixture into the prepared pan. Use a spatula to press and spread it evenly across the surface, applying firm pressure to compact it nicely.
  7. Place the pan in the fridge and chill for at least 2 hours, or until the mixture is firm and set.
  8. Once firm, lift the mixture out of the pan using the parchment overhang and transfer to a cutting board.
  9. Use a sharp knife to cut into 8–10 bars, depending on your preferred size.
  10. Let the bars rest at room temperature for about 10 minutes before serving to soften slightly and enhance the chewy texture.

Notes

For best results, store the bars in an airtight container in the fridge for up to a week. They can also be frozen for longer storage—wrap individually and thaw at room temperature before eating.