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A close-up of peanut butter bars with a chocolate layer on top, stacked and arranged on a wooden surface. The bars have a thick, crumbly peanut butter base and a smooth chocolate topping.
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5 from 4 votes

Healthy Chocolate Peanut Butter Bars with Oats

Easy and healthy chocolate peanut butter bars made with oats. Vegan, gluten-free, and perfect for a quick no-bake treat!
Prep Time15 minutes
Total Time15 minutes
Course: Snack
Cuisine: World
Keyword: healthy
Servings: 16 yields
Calories: 323kcal

Equipment

Ingredients

For the peanut butter layer:

  • 2 cups Natural peanut butter (unsweetened, unsalted)
  • 1 cup Rolled oats or oat flour
  • 1 cup Ground almonds (almond flour)
  • ⅓ cup + 1 tablespoon Maple syrup read notes
  • Pinch Salt

For the chocolate topping:

  • 5.6 oz Dark chocolate
  • 1 tablespoon coconut oil
US Customary - Metric

Instructions

  • Prepare the pan: Line an 8-inch (20cm) square baking pan with parchment paper, making sure some hangs over the sides for easy removal.
  • Make oat flour: Place the oats in a blender or food processor and blend until a fine flour forms. (You can use pre-made oat flour if preferred.)
  • Mix peanut butter base: In a large bowl, combine the oat flour, ground almonds, peanut butter, maple syrup, and a pinch of salt. Mix until a thick, uniform dough forms.
  • Shape the base: Press the peanut butter mixture firmly into the prepared pan in an even layer. Place in the fridge to chill.
  • Make chocolate topping: Finely chop the dark chocolate and place in a heatproof bowl with the coconut oil. Microwave in 15–20 second intervals, stirring between each, until fully melted and smooth.
  • Assemble: Pour the melted chocolate over the peanut butter base and spread evenly.
  • Chill and serve: Refrigerate for at least 30 minutes, or until set. Slice into bars and enjoy!

Video

Notes

  • Peanut butter: Use natural peanut butter with just peanuts. Stir well before using to incorporate the oil. Avoid overly dry or overly runny varieties.
  • Oat flour: Homemade oat flour works great and adds texture. For a smoother base, sift it before mixing.
  • Almond flour: Ground almonds or almond meal both work here. For a nut-free version, swap with sunflower seed flour.
  • Sweetener: Maple syrup adds moisture and sweetness, adjust slightly based on the sweetness of your peanut butter.
  • Chocolate: Use good-quality dark chocolate (70% or higher for a richer taste), or substitute with semi-sweet or milk chocolate if preferred.
  • Coconut oil: Helps create a smooth, shiny chocolate layer and makes slicing easier when chilled.
  • Storage: Keep the bars stored in the fridge for up to 7 days or freeze for up to 2 months. They’re best served cold, straight from the fridge.
  • Texture: The bars firm up beautifully in the fridge but stay soft and chewy thanks to the almond flour and syrup combo.
  • Toppings (optional): Sprinkle flaky salt, chopped nuts, or shredded coconut on top before the chocolate sets for extra texture and flair.

Nutrition

Calories: 323kcal | Carbohydrates: 22g | Protein: 10g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 0.3mg | Sodium: 132mg | Potassium: 278mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4IU | Calcium: 46mg | Iron: 2mg