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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
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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
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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:

Chocolate.

Peanut Butter.

Oatmeal.

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
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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
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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
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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

Ingredients

  • 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

Instructions

  • 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

Notes

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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Reader Interactions

105 Comments

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  1. Carol says

    This is a fantastic recipe! I used GF Oates for guests with food sensitivity. To change it up I used cashew butter instead of peanut butter. Delicious! Sprinkled unsweetened coconut on the top for decoration. Thank you!

  2. Betty says

    Katie, I just have to say first off that you are awesome……I am a very obese woman who struggles so much but you have helped me to find a better way to comfort myself with sweets without hurting myself so much physically…..THANK YOU!!

    Just wondered if anyone else has issues with trying to print a recipe??? When I click the print recipe button it prints EVERYTHING, not just the recipe. I didn’t use to have that problem….is it just my computer??

  3. Suzanne Tedrick says

    Dear Chocolate Covered K,
    There is a slight problem with this recipe. It is so incredibly yummy that I cannot stop making these and eating these. Everyday my boys get home and ask me for a “bar”. I know exactly what they mean. They go digging through the freezer and if I’ve run out, I’m in big trouble. McDonalds is losing a big fortune, because, when I’m out for the day, I no longer have to stop and eat junk food: I just grab a bar out of a bag in my purse, and it holds me for a couple of hours. I love this because it utilizes healthful fats. To make it even more tasty, I add about 1/2 cup of shredded coconut. Last time I made these bars, I “accidentally” quadrupled the recipe. Oh, well! No longer do I need to bake: I love this “no bake” revolution. Thanks, Suzanne

  4. GiannaT says

    I like to make this for women I know who have just given birth. They’re super easy to eat while nursing or juggling a baby, and the oats help with their supply if they’re breastfeeding. 🙂

  5. Renee Parisio says

    I didn’t have vanilla extract, but I did have vanilla flavored Hemp Milk. The first go around, I used just a tablespoon of that instead and lowered the amount of maple syrup (since the milk was already sweetened.) They turned out really well.
    Second time around, I used 1/4 cup of the hemp milk, and only 1 tbsp of coconut oil and 1/4 cup plus 1 tbsp of maple syrup. I heated it all while stirring. Turned out delicious!

  6. Carrie Metcalf says

    My 16yr old son is a carb fanatic and loves his sugar. He loves these! For the PB I used 1/4c almond butter and 3tbsp of your recipe of healthy Nutella. In the 2 cups of oats I snuck in about a quarter to a third c of flax meal. He’ll never know. He begs me to keep them on hand!

  7. Lisa says

    Has anyone added up the calories? I’m coming out to over 250 calories for one bar. That seems really high, as the original no bake cookies are only 100 calories per cookie. Maybe I’m entering it wrong.

    • Sandra says

      Hi there,
      I’d like the calorie content per bar also. If any lively ladies out there have the answer….please post it 🙂

      • Jason Sanford says

        Calorie count is included in the nutrition facts, linked directly in the post where it says “view nutrition facts”

  8. Shannon says

    The only problem with these bars is how do I stop myself from eating them before they are ready?! I would like to redefine “ready” ?. So simple and delicious!

  9. Andrea says

    These look wonderful! Really silly question. I only have steel cut oats, and they’re not the “quick” kind. Will these work?

  10. Anna says

    This is my second CCK recipe today…! I added some unsweetened shredded coconut on top and it is SO good. It also helped the spoon not to stick as much when I was patting it down. They’re in the freezer now and I’m sitting here licking the bowl…mmm! I love this recipe because:
    1. it’s DELICIOUS, and
    2. I always have all of these ingredients on hand. So easy!
    Perfect!
    Here’s a question if anyone is still reading this post (and isn’t already too lost in the chocolate/peanut buttery goodness of this dessert), what is your favorite brand of peanut butter? I’ve been using Crazy Richard’s for a while and I really like it (only ingredient is peanuts). Any other must try brands? 🙂

    • Jason Sanford says

      Katie’s go-to brand is Harris Teeter crunchy natural. It’s ridiculously cheap (1.99 when on sale). It’s a store brand, so not available everywhere. But I personally like Whole Foods crunchy as well, the one with salt but no sugar.

      Jason (media relations)

  11. Grace says

    I substituted 2 tbsp of applesauce instead of the additional 3tbs of sweetner—adds a really nice flavor with the peanut butter and chocolate! Would recommend to anyone looking to cut down a bit on the sugar in these!

  12. Denise says

    Hi! I made the recepie exactly the way u said and it turn out that the bars aren’t crunchy they are all goey why??? They have been in the freezer like 3 hours I live them all day there? Thanks in advance!

    • Jason Sanford says

      Hmmm what coconut oil did you use? Unless it’s gone bad somehow, coconut oil always solidifies when chilled!

  13. Joy says

    I am a Celiac who lives to eat. I was VERY happy with these bars. Like another user, I used tahini. I find Peanut Butter to be a little overpowering sometimes. Using coconut oil and tahini made this reminiscent of an Almond Joy, especially with a glass of almond milk! I was feeling lazy when I made them, so I measured everything using a digital scale (Bye, measuring cups!) and instead of the 8 x 8 dish, I just dumped the mixture onto a piece of Parchment paper and folded over the side and “smashed down” the mixture with a rolling pin. No dishes, and delicious fat snacks for me! I liked them better the second day. I would recommend letting them sit for a while before eating. Those oats are really dry and need time to soak up the ingredients. Thank you very much for an under 200 calorie bar that tastes delicious! Next time I’m adding chopped almonds!

  14. Nechama says

    I made these with silan/date syrup- the sugar free kind and they came out AH-MAZING!!!!! I don’t think I’ve eaten something so good and perfect in my life!
    Def my fave recipe on this blog!

  15. Arlene says

    I guess I’m the only one who doesn’t think they r anything like the original. It tasted too strong of coconut oil and very little of anything else. I substituted coconut nectar for the maple syrup, which should be a one to one substitution for sugar. Oh well, it was worth a try. I won’t make these again.

    • Jason Sanford says

      Sounds like you probably used a bad jar of coconut oil. I’ve found that a lot of brands have a strong coconut taste that is unpleasant, and Katie has said the same thing in some of her posts and that she uses Whole Foods 365 brand or Artisana because those do not have the unpleasant coconut taste. What brand did you use? I know I hate the one from Trader Joes!
      Jason

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