Chocolate Chip Peanut Butter Oatmeal Bars Recipe

ByOlivia Coleman October 9, 2025

So, Let’s Talk About These Bars

If there’s one thing that gets gobbled up in my house before it even cools, it’s these chocolate chip peanut butter oatmeal bars. Actually, I stumbled into this recipe one rainy Saturday when all I had in the cupboard was, well, basically peanut butter and oats — and a stubborn craving for something sweet. (Honestly, does anyone else bake because it’s cheaper than therapy, or is that just me?) Anyway, I ended up with something that tasted like the cookie dough my mom used to say would give me worms, but in bar form, so clearly a win.

Why You’ll Love This Recipe (Seriously)

I make this version whenever my sweet tooth is singing and I don’t want to fuss much. My kids go bonkers for these (I have to squirrel away two bars just to make sure I get any). I love them because they’re the mashup of three of my greatest loves: chocolate, peanut butter, and the comfort of oats — also, no stand mixer required (I broke mine last Christmas and haven’t replaced it yet. Sigh.). If you’re on the fence, just know: they’re chewy, a little gooey, and you can pretend they’re healthy if you squint.

Here’s What You’ll Need (And Some Swaps)

2 cups old-fashioned oats (Quick oats work pretty well too, in a pinch)
1 cup creamy peanut butter (Chunky gives it a little extra bite – honestly, either way is fine. My gran insists only Skippy is legit; I just use what’s on sale)
1/2 cup butter, melted (Margarine has actually worked in emergencies. Or coconut oil if you want to go rogue.)
2/3 cup brown sugar (Sometimes I run out and use half white sugar; not as rich, still tasty)
2 large eggs (No eggs? Try a flaxseed egg. Weirdly, it’s not bad here.)
1 tsp vanilla extract (If you only have the fake kind, honestly, it’s not the end of the world)
1 tsp baking soda
1/2 tsp salt (I’ve forgotten this and survived, but it lifts the flavor.)
1 cup chocolate chips (I always dump in a little extra. Or chop up whatever chocolate you have — even that questionable bunny from Easter, in March.)

How To Make ‘Em

Preheat your oven to 350°F (that’s 175°C for my UK mates). Line an 8×8 or 9×9 inch pan with parchment, or just butter it to within an inch of its life — both options work.
Stir together your dry ingredients (oats, baking soda, salt) in a big-ish bowl. I use a giant mixing bowl because I’m clumsy and fling oats everywhere otherwise.
In another bowl (just rinse out a cereal bowl, no need for anything fancy), whisk your eggs, then add in the peanut butter, melted butter, brown sugar, and vanilla. Mix it till it’s a smooth, happy mess – this is where I usually sneak a taste.
Dump the wet stuff into the oats. Use a wooden spoon or your hands — clean, obviously. The dough will look a bit strange here; sort of lumpy and firm. Don’t panic, it always does.
Fold in the chocolate chips, plus any extras (nuts, dried fruit, or bits of pretzel — why not?).
Press the dough evenly into your pan. If it’s sticking, wet your fingers a tiny bit.
Bake for about 23–27 minutes, until the edges are golden and the middle isn’t wobbly. But don’t over-bake — that’s how you get dry bars and sad faces.
Let them cool (hahaha, or just burn your mouth tasting a corner). Cut into squares, big or small. Actually, triangles once by accident, but they tasted the same.

Stuff I’ve Learned the Hard Way

If you use natural peanut butter, give it an extra stir but don’t sweat it if some oil floats about — it’s still tasty.
Brown sugar packs more flavor, but if all you have is white, add a dash more vanilla to fake it a bit.
Once, I used steel-cut oats — major jaw workout, but not in a good way.

Things I’ve Tried (And One I’ll Never Repeat)

Subbing almond butter: Actually pretty lovely, more delicate flavor.
Dried cranberries instead of chocolate chips: Tasty, but I missed the gooey chocolate, so, eh.
S’mores version with mini marshmallows: Total disaster. Giant sticky mess in the oven. Would not recommend, unless you like cleaning burnt sugar off trays.

Stuff You Might Want (But Don’t Sweat It)

Mixing bowls, obviously
Hand mixer (Sure it makes it easier, but a wooden spoon and elbow grease works. Ask my cramped arm.)
Parchment paper — or use foil, then regret your choices when it sticks! Or just butter the pan and call it good.

Chocolate Chip Peanut Butter Oatmeal Bars Recipe

How to Store These (if You Manage to Have Any Left)

So, technically, you can keep these in an airtight container at room temp for 3 days, or in the fridge for a week. But, honestly, I have yet to see them last past 24 hours. If you somehow have leftovers (are you a wizard?), they freeze beautifully for about a month — wrap ’em up good.

This Is How We Serve Them at Home

I like mine with a cold glass of milk, or, if it’s evening, warmed up and plonked on some vanilla ice cream. My partner dunks them in coffee (to each their own). We once packed them for a road trip — didn’t even make it past the first toll.

A Few “Trust Me” Pro Tips

Wait for them to cool before cutting (at least mostly). I’ve been impatient and ended up with a crumbly pile, not bars.
Don’t skimp on chocolate chips, unless you like disappointment. There’s no such thing as too much chocolate here.
Bake just until the edges brown. I once got distracted (thanks, laundry), and they were drier than the Sahara, if you know what I mean.

But Wait, I’ve Got Questions!

Can I use quick oats? Oh, for sure. They make the bars a bit softer, but honestly, there’s not a massive difference.
Is this gluten-free? If you use certified GF oats. Otherwise, no dice (oats are sneaky that way).
I’m out of butter, what now? I’ve used coconut oil, and once olive oil in a crisis — it worked but had a weird aftertaste. Maybe stick to margarine if you’ve got it.
Can I double the recipe? I’ve done it in a 9×13 — just keep an eye on the bake time. You might need to go 5-10 minutes longer, but check early.
Where’d you get your favorite chocolate chips? I love the ones from King Arthur Baking, but sometimes I just grab Kroger brand if I’m on a budget. And here’s a cookie bar recipe I found when I was recipe hunting one night — pretty close to this one!

Side note: If you somehow end up with crumbs, I mix them into Greek yogurt for breakfast. Not traditional, but it’s better than tossing the crumbs.

Okay, go make a pan — and if you want something extra gooey, underbake by two minutes. Just don’t blame me if you now have no self-control around the snack table!

Olivia Coleman