No-bake peanut butter oatmeal bars use just four ingredients and come together in minutes. The combination of rolled oats, natural peanut butter, maple syrup and dried cranberries makes a wholesome and delicious sweet treat or breakfast on-the-go.
One thing I know for sure is that the Clean & Delicious family loves a good oatmeal recipe. Especially super easy oatmeal recipes like my 3-ingredient banana oatmeal cookies or these banana oatmeal muffins.
And I get it. Oats are not only nutritious (high in fiber, digest slowly and are naturally gluten-free) they are also insanely delicious. And if you don’t love them as much as I do; perhaps these 4-ingredient no bake peanut butter oat bars will make you a forever fan.
How To Make Healthy No Bake Peanut Butter Oatmeal Bars
Get excited, because it really is as easy as it sounds! Here’s how you make peanut butter oatmeal breakfast bars (or snack bars!).
- Combine rolled oatmeal, peanut butter, maple syrup and cranberries in a large bowl.
- Mix together until you gave a thick batter.
- Transfer batter into an 8×8 baking dish lined with parchment paper.
- Pop in the fridge for a couple of hours until the bars set up.
- Cut into 16 squares and enjoy!
And just like that, you my friend, have learned how to make peanut butter oatmeal squares. This would be a great recipe to add to your weekend meal prep, so you have them ready to go for the week.
Tips for Making No Bake Peanut Butter Oatmeal Bars
- Choose an all natural peanut butter with no added sugar or salt. Be sure to stir your peanut butter before measuring. It should be loose and pourable.
- Be sure to look for gluten free rolled oats if you want this recipe to be 100% gluten-free.
- I recommend cutting them into small squares. They are super energy dense, so one or two squares will really hold you over.
- Store in an airtight container in the fridge for up to 5 days. To have them last longer, store them in the freezer for up to 6 months.
Oatmeal Bars Variations
I really love these oatmeal bars with chewy dried cranberries BUT you can certainly switch things up if you prefer. Try stirring in chocolate chips, raisins and walnuts, or shredded coconut to change the flavor of the bars. Really, any type of stir-in you like or have on hand would be great. Just remember to keep the measurements at half a cup.
So now that you know how to make these simple, delicious oatmeal bars, I can’t wait for you to try them!! And if you like recipes like this, be sure to subscribe to my youtube channel as well (it’s free!) and jam packed with hundreds of step-by-step video like the one below.
More Delicious Oatmeal Recipes To Try
- Oatmeal Raisin Cookies
- Oatmeal Chocolate Cranberry Cookies
- No Bake Almond Butter Oat Cookies
- Baked Blueberry Lemon Oatmeal Muffin Cups
Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below. And be sure to follow me on YouTube, Pinterest, Instagram and FaceBook for more healthy food inspiration!
No Bake Peanut Butter Oatmeal Bars
Ingredients
- 1.25 cups rolled oats, gluten-free
- 1 cup all natural peanut butter, unsalted
- 1/3 cup maple syrup
- 1/2 cup dried cranberries, chopped
Instructions
- Line an 8x8 baking dish with parchment paper and set aside.*
- In a large bowl; combine oatmeal, peanut butter, maple syrup and dried cranberries.
- Mix everything together until you have a thick batter.
- Transfer batter into prepared baking dish.
- Flatten using a spatula or your hands until the oat mixture is evenly distributed and even on top.
- Chill for a couple of hours or until the oat bars have firmed up. Cut into 16 squares and enjoy!
audie chea says
Hi,
How to keep, room tempurture or refrigerated? and how long?
Thank you.
Audie
Dani says
Hi Audie, they last up to a week in the fridge! Enjoy!
Arlene Sterner says
Can I substitute the maple syrup wi the something else? We don’t like maple syrup or honey. Thank you
Dani says
You could try agave or any other liquid sweetener you prefer.
Lily Sanders says
Yum!
Dani says
Thanks for the review Lily! Glad you enjoyed it!
Fino Caraco says
Looks delicious. It would be great if you could offer the metric version of the recipe.
Dani says
Hi Fino, I don’t have it for you right now, but this is something that I am working on. Stay tuned…
Steve Johnston says
swapped out the cranberries for goji berries, however, added some chopped up crystallised ginger, adds an amazing new flavour through the bars and compliments the peanut flavour so well, cheers Dani
Dani says
That sounds amazing Steve!
Nancy says
These were very tasty but they were still very soft after two hours in the fridge. I put them in the freezer for 30 minutes and then tried to cut them, but they completely fell apart. They never firmed up like they did in the video. Any thoughts on what I did wrong?
Dani says
Hi Nancy, sorry to hear that. Let’s troubleshoot… did you change or adjust any of the ingredients or measurements?
Laura says
Is you are adding two mix-ins like cranberries and chocolate chips, is it 1/2 cup total or 1/2 cup of each?
Dani says
Hi Laura, I would make it 1/2 cup total, but if you go a little over they will still be delicious!
Amy says
So delish!!! I used 1/2 creamy & 1/2 crunchy peanut butter. And also 1/4 c. of the cranberries & 1/4 c. mini chocolate chips. Yum!!!
Dani says
Yum! Thanks for sharing, Amy!
Christina says
These are terrific! We used 1/4 cup each of walnuts and pumpkin seeds and my son just loves them. We’ll be making them very often, thank you for the great recipe.
Dani says
That’s great to hear, Christina! Such a great way to spend time with your son, enjoy!
Fino Caraco says
These are delicious! If anyone is interested in the metric conversion it is as follows;
250g peanut butter
112.5g rolled oats
100g maple syrup
60g dried cranberries
I also added 30g of dark chocolate chips.
Dani says
So glad you enjoyed them, Fino! Thanks so much for sharing the metric conversions, super helpful!
Malia says
Delicious and easy-to-make. I didn’t have enough cranberries, so I also chopped up dried apricots. Reduced maple syrup to 1/4th cup. Yum! Can easily build on or tweak this recipe. Thank you!
Heidi says
These turned out even better than I expected. We’re trying to eat out of our stocked pantry this month so I already had everything in hand to give it a try, The only additions I made were to add a little flaky salt, hemp seeds, then when they were done I warmed a tiny bowl of chocolate chips and a dab of coconut oil and drizzled it over the top of the bars with a spoon. Beautiful, filling and delicious. I’ll have to make this one again. Thank you Dani.
Dani says
Heidi, that sounds so delicious! Thank you for the wonderful review!
Mary says
So easy and very good. I used chocolate chips instead of cranberries because that’s what I had.
Emily Mallari says
Yummmmy!! My husband and I usually eat a clif bar in the mornings so this was a much better alternative. Very easy and I had most the ingredients on hand. I added cashews to mine.
Christina says
So delicious! I made these and added slivered almonds. My co-workers really enjoyed them -I think they are better than the Peanut Butter Kind Bars!!!
Dani says
So glad to hear that Christina. Thanks for taking the time to let me know + to leave a review.
Laura says
Can you substitute almond or cashew butter instead of the peanut butter
carolyn says
Hello Dani!
Can you sub in almond butter?
Dani says
Yes, that would definitely work.
Laura says
Can you substitute almond or cashew butter instead of the peanut butter
Sara says
Soo delicious!! Thank you!
Dani says
It’s my pleasure, glad you enjoyed them.