Healthy Peanut Butter Chunk Oatmeal Bars

Jump to Recipe

Soft and chewy peanut butter oatmeal bars made with healthy, wholesome ingredients. The chocolate is optional. Sort of. 😉

Easy (and healthy!) Peanut Butter Chunk Oatmeal Bars made from a few wholesome ingredients. Recipe at sallysbakingaddiction.com

Let’s discuss something.

Is there really such a thing as “too much peanut butter?” Because I’m pretty sure we test those limits over here on Sally’s Baking Addiction.

My goal for today’s bars was to create a wholesome, quick, and easy oatmeal bar with little ingredients and a whole lot of taste. I also wanted a bar that you could easily adapt using your favorite mix-ins or whatever you have on hand. I also wanted something overloaded with peanut butter because well… duh.

Healthy Peanut Butter Chunk Oatmeal Bars-7

In these 100% vegan bars (except for that chocolate drizzle!) you’ll find your standard kitchen staples.  Nothing weird, nothing requiring a google search, and quite certainly nothing you’ll have to visit a special grocery store for.

Whole wheat flour, oats, a touch of brown sugar, baking soda, peanut butter, more peanut butter, even MORE peanut butter, and some chunks for texture.  I added dairy-free chocolate chips and raisins to my bars, but feel free to add your favorites!  Dried cranberries, white chocolate, more nuts, seeds, dried banana chips, etc.

Disclaimer: I am mildly obsessed with raisins and I don’t care if this makes me an old woman.

Easy (and healthy!) Peanut Butter Chunk Oatmeal Bars made from a few wholesome ingredients. Recipe at sallysbakingaddiction.com

Each bar is rather dense and holds its own. They’re soft, rather moist and not dry in the slightest. I kept my bars in the refrigerator and LOVED biting into them cold.  The chilled chocolate chips and peanut butter combination is spot on and easily filled me up when I wanted a snack or something to bring to work. Or a midnight munchie.

Midnight bites happened a lot with these babies!

In addition to adding in whichever chunks-of-stuff you’d like, you could easily make these bars your own by adding in more or less brown sugar.  I found that 1/2 cup was plenty and didn’t make these bars overly sweet, especially since I added chocolate chips and a light chocolate drizzle. Chocolate was a complete necessity to my peanut butter bars.

Peanut butter & chocolate: saving tastebuds everywhere on this blog.

Healthy Peanut Butter Chunk Oatmeal Bars | sallysbakingaddiction.com

I’m a huge sucker for healthy recipes requiring a small number of ingredients and taking as little time as possible. With only 8 common ingredients, plus your little add-ins, I’m claiming these bars to be just as easy as my 5 ingredient healthy peanut butter chocolate energy bites. And they only take about 25 minutes to make start-to-finish! 🙂

I hate long ingredient lists and recipes taking for-ev-errrr in the kitchen.  None of that with these!

Oh! And these bars are completely vegan.  I used dairy free chocolate chips and almond milk in the dough, but melted regular chocolate chips with peanut butter as the chocolate drizzle.  The drizzle is completely optional and you could make it with dairy-free chocolate chips if a vegan bar is what you’re going for.

Healthy Peanut Butter Chunk Oatmeal Bars | sallysbakingaddiction.com

A small and common ingredient list, a whole lot of peanut butter, chocolate for my tastebuds, no butter or oil to keep my skinny jeans looking fab, chewy plump raisins, and a recipe taking less than 25 minutes.

So as I sit here getting over a tummy-ache as I write this post, eating peanut butter spread on saltine crackers – exactly what I had for lunch AND breakfast, we can just go ahead and answer that first question with a huge no.

There is never such a thing as too much peanut butter.

Healthy Peanut Butter Chunk Oatmeal Bars made from easy, wholesome ingredients. Vegan option available. Recipe at sallysbakingaddiction.com

 

Healthy Peanut Butter Chunk Oatmeal Bars

Soft and chewy peanut butter oatmeal bars made with healthy, wholesome ingredients. The chocolate is optional. Sort of.

Ingredients:

  • 1/2 cup (100g) packed brown sugar
  • 1 cup (250g) creamy peanut butter (or chunky)
  • 2 teaspoons vanilla extract
  • 1 cup (127g) whole wheat flour
  • 1 cup (80g) old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) milk (I used almond milk, but use whichever you prefer)
  • 1/2 cup (90g) dairy-free chocolate chips (or regular chocolate chips)
  • 1/2 cup (70g) raisins (or whichever mix-ins you'd like)

Directions:

  1. Preheat oven to 350F degrees. Line a 8x8 baking dish with parchment paper or spray with nonstick spray. Set aside.
  2. With an electric or stand mixer fitted with a paddle attachment, mix the brown sugar and peanut butter on medium speed until light in color and fluffy, about 3 minutes. Mix in the vanilla, scraping down the sides as needed.
  3. On medium speed, add in the flour, oats, salt, and baking soda. The dough will be very thick and clumpy, but it will come together. Slowly add the milk in a steady stream, mixing until a dough forms. Fold in chocolate chips and raisins. Use your hands to make sure everything is combined, if needed.
  4. Once dough is completely combined, press it lightly into the prepared baking dish. Bake for about 17-20 minutes until the bars are lightly golden and set. Allow to cool completely and cut into squares. I keep mine in the refrigerator in a covered container. Bars will be good stored up to 2 weeks.

Recipe Notes:

*I melted 3 tablespoons of chocolate chips with 1 tablespoon of peanut butter for the chocolate drizzle. This is completely optional. Be sure to use whichever mix-ins you like instead of the called for chocolate chips and raisins.

 

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

 

 Easy healthy recipes just like today’s are my favorite kind.

Peanut Butter Banana Chocolate Chip Oatmeal Bars

Peanut Butter Banana Chocolate Chip Oatmeal Bars

 

Pumpkin Chocolate Chip Oatmeal Bars

 

Dark Chocolate Apricot Granola Bars

 

Chocolate Truffle Energy Bites

Chocolate Truffle Energy Bites by sallysbakingaddiction.com

 

Healthy Strawberry Oat Squares

Healthy Strawberry Oat Squares

 

 

See more healthier recipes.

See more peanut butter recipes.

Healthy Peanut Butter Bars

 

 

 

245 Comments

  1. Hi Sally. My goodness these are delicious. We added chopped dried bananas which our children love. I am tracking calories as part of a lifestyle change / diet. I wonder if you had worked out the calories for these or even point me in the right direction to try and find out. I will most certainly be using your other recipes. Thanks again, these will remain a go to snack for my family and I.

  2. So good! I used honey instead of brown sugar, used oat flour instead of wheat, crunchy peanut butter, added a banana and an egg. No raisins. Yummmmm! Tastes like a warm chocolate chip cookie!!

  3. Hi Sally! This is my boyfriends fav recipe of all time! He wants me to make it this weekend, however I also have tons of bananas in need of being used up. Any tips as to how I could incorporate them into this recipe?

  4. These were absolutely delicious, however, they crumbled when I cut them (I did wait until they were cool). I’m guessing I pressed the dough too lightly. I will definitely try again and see if I can get my squares to stay together. I had the same issue with the Soft Oatmeal Raisin Cookie Granola Bars – they tasted incredible but they crumbled when cut.

  5. Oh these smell so good in the oven right now! My husband and I are trying to eat healthier and cut the processed junk out of our families diet and your website has been key. I used cashew milk in these as I needed to use some up and ran out of whole wheat flour so I did half all purpose and half almond flour. Can’t wait to indulge in these a bit! 🙂

  6. Absolutely looooooove! I substituted gluten free flour and coconut milk and they were still delicious. Thank you for this recipe.

  7. These are so freaking good! I made as is, but I love how versatile the recipe can be.
    I had to chuckle at the “Bars will be good stored up to 2 weeks” note at the end of the recipe. These won’t last two hours in my house – I was eating them before I even put them in the oven! LOL

  8. Can’t wait to try them. I am gluten free so I used teff flour in place of whole wheat flour. Left out the chocolate chips and rains. Instead I chopped up salted mixed nuts and then added some unsalted sunflower seeds and chia seeds. I also subbed xylitol in place of brown sugar since we are trying to cut out sugar. Used all natural peanut butter with no sugar. I left out the salt since the nuts had salt and I added them in with the beating of the mixture. Had to add extra coconut milk because with my additions of nuts and seeds made the batter was drier. Will see how it holds together. It is in the oven right now. But it looks yummy.

  9. Hey Sally, I’m a big fan of your recipes. I tried this out and poured the dough mixture in a baking dish lined with parchment, and baked it for 20 mins. The bottom half turned out half baked… not sure what went wrong. Do you think I could salvage it by flipping it over (unbaked side on TOP) and baking again? 🙁

    1. If this happens again and you notice it right after removing it from the oven, you can certainly flip it and put it back in!

  10. Hello i really like this recipe. I would like to know if i can substitute the brown sugar with a sweetner or a healthier sugar substitute?

  11. I LOVE this recipe! I’m curious though, I know this recipe is meant to be healthy, but do you think it will work if I use speculoos instead of peanut butter? Speculoos is sweeter than regular peanut butter though, should the brown sugar amount be lessened, if so, by how much? Comments or suggestions would be much appreciated❤

    1. These would be great with speculoos cookie butter! I recommend reducing the brown sugar down to 1/3 cup or even 1/4 cup total.

  12. At first bite, I wasn’t convinced because they appeared cake-like. But by morning, I had FALLEN IN LOVE WITH THESE BARS! They were incredibly moist and satisfying! Had two for breakfast and one with lunch…They were that good!!! Added an egg and half cup applesauce. This recipe lends itself to a lot of fun variety. Next time might try some mix-ins as suggested?! Will make these again soon! Thank you!

1 3 4 5

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×