Healthy Peanut Butter Chunk Oatmeal Bars

The Story Behind My PB Oatmeal Bars (Yes, There’s a Story)

Okay, grab a chair—let’s talk snacks. You know those afternoons when you’re standing in front of the pantry, just kind of rotating between the same three snacks, and nothing really hits the spot? That’s totally how I invented these healthy peanut butter chunk oatmeal bars (well, ‘invented’ is strong, but you get me). Actually, my motivation was mostly a combination of guilt (post-breakfast-too-many-cookies syndrome) and just wanting to use up some oats lying about. My brother tried one—they disappeared before I could photograph them. Which, let’s be honest, is the ultimate home cook compliment, right? And, not gonna lie, I may have eaten some of the raw dough. Zero regrets.

Why You’ll Love This Recipe!

I make this recipe pretty much any time I need a snack that walks the line between “I’m being good” and “I’m still treating myself.” My family goes bonkers for these—my kids get involved too, which sounds fun until you realize cleaning peanut butter off cabinet handles isn’t as rewarding as you’d imagine. Seriously though, I keep a batch of these handy for rushed mornings (one in the school lunchbox, one for me on the go). And once I forgot the chocolate chips. Nobody noticed, but I had a minor freak-out. Next time, double chips—problem solved.

What Goes in These Bars (aka Ingredients)

• 2 cups rolled oats (I usually just grab whatever’s cheapest at the shop; sometimes I’ll mix quick oats and old fashioned. My nan wouldn’t approve, but she’s not here is she?)
• 1/2 cup creamy peanut butter (honestly, sometimes I use crunchy if that’s what’s in the cupboard. Even almond butter works in a pinch)
• 1/4 cup honey OR maple syrup (I swing between both, but if you’re out of both, brown rice syrup will do—just dial down the amount a smidge)
• 1 large egg (room temp if you can remember, but if not, don’t sweat it)
• 1/2 teaspoon vanilla extract (I add a splash more sometimes—no one’s watching)
• 1/3 cup dark chocolate chunks or chips (milk chocolate? Sure. Or even white, but I think dark tastes best)
• 1/4 cup unsweetened applesauce (sometimes I swap this for mashed banana if I happen to have spotty ones around—the bars end up a little softer though)
• 1/2 teaspoon cinnamon (or a big pinch, honestly, who is measuring?)
• Pinch of salt (unless your PB is already salty; I’ve made that mistake…salty-salty bars. Not fun)

This Is How You Pull Them Together (Don’t Overthink It)

1. Preheat your oven to 180°C (350°F). If your oven takes forever to warm up (like mine), just put it on before you get started.
2. Line an 8-inch square pan with baking parchment. Or just grease it, if you’re short on parchment. Not a deal breaker.
3. Mix oats, salt, and cinnamon in a big bowl. Feel free to use your hands if you’re fancying it. I usually do, and just hope nobody’s around to judge.
4. In another bowl, whisk the peanut butter, honey (or maple—and now’s the time to lick the spoon, by the way), applesauce, egg, and vanilla until it comes together. It may look globby—that’s fine.
5. Pour the wet mixture into the dry and stir. It may take a bit of arm muscle, or maybe that’s just me.
6. Fold in your chocolate. This is where I definitely sneak a few chips straight from the bag. Quality control.
7. Scoop it all into your pan. Spread it out with a spatula or, sometimes when I can’t find that tool, just the back of a big spoon. Press it so it’s kind of flat—no need for perfection.
8. Bake for 18–22 minutes. It should look set at the edges and barely goldish on top. Don’t overbake—it dries out faster than a British summer!
9. Cool in the pan (I know, I know, patience is not my strong suit, either). Once it’s cool, slice into bars (nine chunky ones or sixteen little squares—dealer’s choice).

Notes From Many, Many Messy Attempts

• If you’re impatient and cut these while still warm, they might fall apart—on the plus side, you get to eat the crumbs. Silver lining!
• I tried skipping the parchment paper to save time; regretted that. Ugh. Stuck bars. Not ideal.
• Sometimes if the dough seems way too wet, adding a spoonful more oats works wonders.

Let’s Talk Variations (Some Good, Some Odd)

• I swapped in dried cranberries once—wasn’t sure at first, but my mum loved it. So, maybe worth a try?
• Tried coconut flakes. Eh. Too chewy for me, but maybe you’ll like it!
• If you want to go nut-free, use sunflower seed butter—it tastes different, but kind of nice with dark chocolate.

On Equipment (You Don’t Need Everything, Promise)

No square pan? I’ve used a loaf tin before and just cut the bars a bit differently (wider and skinnier, like those snack bars you get in supermarkets). If you’re short a mixing bowl, I’ve even mixed the whole thing right in the pan (lazy, but effective if you don’t mind a few bits sticking to the corners).

How to Store These Bars (If There Are Any Left)

I usually keep them in an airtight container on the counter for about three days—but honestly, in my house it never lasts more than a day! If you do want them to last longer, you can pop them in the fridge. They stay good for up to a week (or so), though they get a little firmer. Freezing? Oh, yes. They freeze amazingly—just pop some parchment between layers so they don’t form a peanut butter brick.

Serving Suggestions: What We Do

Warm from the oven with a glass of cold milk (classic) or, if I’m on a health kick, a side of Greek yogurt. My kid dunks them in cocoa. Actually, now that I write that, it sounds kind of brilliant—might try it myself. Also great crumbled over porridge for a weirdly meta breakfast.

Pro Tips—Mostly Lessons Learned the Hard Way

• I once tried to rush cooling and wound up with a crumbly mess. Turns out, patience is a virtue—for oat bars at least.
• If you’re heavy-handed with the chocolate, the bars get a bit melty-messy. Which isn’t the worst thing, honestly.

Straight Talk FAQ—From My Kitchen to Yours

• My oat bars came out dry. What gives?
  Could be they baked a touch too long or maybe the oats were just old. Next time, pull them as soon as they look set (and maybe drizzle a bit more PB over the top next time—hey, live a little).
• Can I leave out the egg?
  I’ve done it! Use a flax egg (1 tbsp flax meal + 2.5 tbsp water). A bit softer, but holds together okay for a plant-based version.
• What’s the best peanut butter?
  Any kind you like, honestly. I tend to grab natural unsweetened from the local co-op (here’s a little breakdown from Serious Eats if you want to go deep), but the regular supermarket stuff does work.
• Can I use quick oats?
  Yup! They’ll be a bit softer. If you only have steel cut oats around, though—eh, wouldn’t recommend. Too chewy, learned that the hard way.
• Are these kid friendly?
  Totally—unless your kiddos are funky about texture, in which case maybe skip the chunky PB (or add extra chips. Kids love seeing chocolate, right?).
• Where do I get unsweetened applesauce?
  If you’re UK-based, I’ve ordered from Ocado when my local shop was out. Or, for real, I’ve used a mashed green apple in a pinch. Bit more tart, but works!

Oh and by the way: If you do go hunting for fancy baking parchment or a multi-sized pan set because you saw someone on YouTube using one? Just remember, I’m still out here using the same warped 8-inch pan my mum handed down—proves you don’t need a lot of gear to make something properly delicious. Anyway, happy snacking! (Let me know if you end up making a version with raisins—I haven’t been brave enough to try that, but maybe it’s better than I expect?)

★★★★★ 4.50 from 139 ratings

Healthy Peanut Butter Chunk Oatmeal Bars

yield: 12 bars

prep: 10 mins

cook: 20 mins

total: 30 mins

These Healthy Peanut Butter Chunk Oatmeal Bars are a delicious, wholesome snack or breakfast treat. Packed with wholesome oats, creamy peanut butter, and sweetened naturally, they’re easy to make and perfect for on-the-go energy.

🖨️ Print Pin Recipe

Ingredients

• 2 cups old-fashioned rolled oats
• 1/2 cup natural peanut butter
• 1/3 cup honey or pure maple syrup
• 1/2 cup unsweetened applesauce
• 1/4 cup chopped dark chocolate or chocolate chunks
• 1/4 cup chopped peanuts
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon sea salt

Instructions

1. 1
   Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. 2
   In a large bowl, mix together the oats, baking powder, and sea salt.
3. 3
   In another bowl, whisk together peanut butter, honey, applesauce, and vanilla extract until smooth.
4. 4
   Combine the wet and dry ingredients. Fold in the chopped dark chocolate and peanuts.
5. 5
   Spread the mixture evenly in the prepared pan and press down firmly.
6. 6
   Bake for 20 minutes or until the edges are golden brown. Remove from oven, cool completely, then cut into bars.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 180cal

Protein: 5 gg

Fat: 8 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 24 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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