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Chocolate Oatmeal No Bake Bars

The classic melt-in-your-mouth chocolate oatmeal no bake bars are popular for a very good reason – they’re impossible to stop eating!

No Bake Chocolate Oatmeal Bar Recipe

At first glance, traditional chocolate no bake recipes—made with wholesome oatmeal instead of flour—might seem like a healthy choice.

But with half a cup of butter and two full cups of refined sugar packed into traditional no bake bar recipes, they’re really not even close.

These homemade chocolate oatmeal no bake bars offer the perfect healthy alternative:

You get all of the wholesome ingredients, without all the extra butter and sugar.

I swapped out the sugar here for pure maple syrup and have also cut way back on the sweetener in general, and I substituted peanut butter for the butter, for an added protein boost you won’t even realize is in there.

Also Try These Buffalo Cauliflower Wings – Just 6 Ingredients

Oatmeal Chocolate No Bake Bars

The recipe first came about during the Snowpocalypse 2016, when my then-boyfriend and I were trapped in my apartment while the snow relentlessly slammed down outside.

After watching about seven Daredevil episodes in a row, he looked at me and said, “So where are all the famous Chocolate Covered Katie baked goods?”

With no grocery stores open, I took stock of my pantry and pulled out every one of my favorite ingredients that I always have on hand:


Peanut Butter.


Combining so many delicious ingredients into one easy-to-make and heart-healthy dessert was pretty much a guaranteed success right from the start.

I formed them into no bake cookie balls and put them on a plate.

The boy proceeded to eat eight of them… So I took that as a good sign!

Then we watched even more Daredevil, and ate pasta with jarred Ragu from 7/11 for dinner.

And swore we’d never tell.

Chocolate Covered Katie Cookie Recipe

Also try the recipe in cookie form –> Chocolate No Bake Cookies

No Bake Cookie Ingredients

Oatmeal Chocolate No Bake Bar Instructions

Step One: Prepare an 8-inch pan by lining it with parchment or wax paper.

Stir together the liquid ingredients, then combine with the oats and stir until evenly mixed.

Chocolate No Bake Bars Recipe

Step Two: Smooth into the prepared pan, and press down with a spoon as hard as you can.

Really press down as hard as you can.

Transfer the pan to the freezer until the bars are firm enough to cut.

Step Three: Slice into bars, and enjoy!

Leftovers can be left out at room temperature for a few hours, but for optimum freshness I like to keep them in the fridge or freezer, where they last a few weeks…

If you don’t eat them all first!

Above, watch the video of how to make chocolate oatmeal no bake bars.

Secretly Healthy Chocolate Oatmeal No Bake Bars
Pin it now to save for laterPin Recipe

Chocolate Oatmeal No Bake Bars

These classic melt-in-your-mouth chocolate oatmeal no bake bars are popular for a very good reason!
5/5 (48)
Total Time 5 minutes
Yield 9 – 12 bars


  • 1/2 cup peanut butter or allergy-friendly sub
  • 1/2 cup pure maple syrup, honey, or agave
  • 1/4 cup butter or coconut oil
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp salt
  • 2 cups quick oats (Here's a keto version)
  • 1/4 cup cocoa powder


  • Line an 8-inch square pan with parchment or wax. Set aside. Stir together the first three ingredients. Gently heat until the oil is melted and peanut butter is easily stir-able. Whisk in the vanilla extract and salt, stirring until completely smooth. Stir in the quick oats and cocoa powder until evenly coated. Smooth into the prepared pan, and press down with a spoon as hard as you can. Really pack it in. Freeze until firm enough to cut. Leftovers can stay out a few hours, but I like to keep them in the freezer for optimum freshness, where they last a few weeks.
    View Nutrition Facts


The recipe was adapted from these Peanut Butter No Bake Cookies.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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5/5 (48)

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Published on June 10, 2020

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

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  1. Kathryn says

    Will probably try these within the next couple days. If I was home, I’d be making them now! They look delish! I enjoyed the story behind them, too. I love reading personal stories- it totally makes me feel like I know you, which is a good thing, instead of reading something robotic.

    • Chocolate Covered Katie says

      Thanks; I wish I could share more stories – I have so many good ones of things that happen to me. But most of them are probably not appropriate for the blog or could potentially hurt feelings or infringe on others’ privacy. In my dream world, I would be Taylor Swift and just not care 🙂

  2. Ashley says

    I always loved no-bake cookies. Those were one of the addictive treats that I could just eat and eat – until they became too disgustingly sweet to handle and I had to leave them alone for a week. I’m betting these would be a delicious substitute, especially given my fondness of peanut butter. Cute story too; limited resources can turn out some delicious treats 😀

  3. Santana says

    I’m eating these right now! They’re so delicious. And still warm, because I’m pregnant and too impatient to wait 🙂
    Thank you for sharing the recipe.

  4. Jessica Binev says

    Scrolling through Instagram today I came across your post about these.. Given that I’m super tired and crampy and just ?% over it today I decided to go ahead and make them.

    I didn’t have any coconut oil so I subbed butter. I also don’t own an 8″ square baking dish so I used an 8″ cake pan instead, which worked out perfectly because I was then able to use the second cake pan to really press the mixture down into a nice compact layer. Finally, I sprinkled some chocolate chips on top and pressed them in because yum.

    10/10, will make again.

    • Samantha says

      I did the same thing, I used butter instead of the coconut oil. Also, i didnt have enough peanut butter, so i used 1/4 cup pb and 3 tbsp ghee. And i used only honey as the sweetener. Perhaps i didn’tmeasure correctly, but i found i had too much liquid for the oatmeal. Im not complaining, though, the end result tastes like an amazing chocolate bar with oats in it! This recipe is amazing, Katie! Ive been a long time reader but this is the first time I’ve left a comment. Glad to see how you have been doing over the years and the success you’ve found!

  5. Marie says

    Why did I use my quick oats up on baked oatmeal??!! As soon as I re-stock I will definitely be making these (easy for a bake sale too!). Would either natural or “regular” peanut butter work for this recipe?

  6. Kimberly says

    Please forgive me if this is the dumbest question you receive this year….. I’m still very unclear on coconut oil in general and it use(s). Is “virgin coconut oil” the solid form or liquid? Does it matter? The only liquid I can identify in the picture appears to be maple syrup…and I don’t see anything identified as “virgin coconut oil”.

    I am VERY eager to try this one out for my son and myself!

    Many thanks !!!

  7. Heidi says

    These are delicious! Only problem with them is they will test my self control.
    Wondering about a recipe you mentioned coming up a while ago for cinnamon bars?

  8. Theron says

    Awesome, Awesome. I’m a 64 yr. old vegan guy who has followed your blog for a couple of years and also have your book. I was looking all summer for a recipe for no bake oatmeal peanut butter chocolate cookies that I remember from my school days. Your recipes are the only ones I trust to lighten the sugar properly. I must confess that I did sub some well-chopped dates for 3 tbsp of the maple syrup. I love your work. Thank you.

  9. Win says

    I must try this recipe. I love no-bake recipes to mix things up a bit and produce something delicious really quickly. Thanks for sharing, so glad you created them in your Snowpocalypse! And your photos look amazing.

  10. Kerri says

    I seriously made these before I even finished reading the post! They’re awesome! So easy, I’m going to bring these to all the parties now.

  11. Nene says

    I made this following the recipe quantities posted on your Instagram (but now I can’t find the photo anymore!). I didn’t have coconut oil nor liquid sweetener so I substituted them with vegetable oil and cane sugar. I also added some chopped salted peanuts for some extra crunch.The bars turned out AMAZING! I loved the salty/sweet/chocolate-y taste combination. Yum. Thank you for another wonderful recipe, Katie!

  12. Kathryn says

    These are delicious! I don’t think my husband and kids even noticed that they weren’t the real thing (we’re not vegan, and no bakes are my husband’s favorite, so we have them often)! Thanks for cutting down the sugar! Every time I make the “normal” recipe, I am always appalled at the two cups!

  13. Darline says

    I doubled this recipe to use as snack in school lunches. My kids (8 & 11) LOVED these! They reported that the bars tasted like Reese’s Peanut Butter Cups! My 11 year old son came home from school telling me that a classmate begged to trade a chocolate pudding cup for his No Bake Bar. Chocolate Covered Katie is winning the hearts of 6th graders in the lunch room!

  14. Heather says

    No Bake Cookies have been a favorite of mine for many years. Now you’ve created a lightened up version so I can still enjoy them. I have 2 words for you, Ms. Katie: Thank You!!!!!

  15. Phylis Stevens says

    My husband cannot have oatmeal or sugar but has a sweet tooth need ideas. Love all your ideas and have made them.

  16. Karen Becker says

    I made these last night and they turned out great. My five year old said “Yummmmmmy!” when he tried one this morning. Thank you for the recipe 🙂

  17. Erin says

    I made these this week as lunch snacks for the lads when my oven broke and I couldn’t bake. They turned out beautifully! Thank you for the recipe, Katie!

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