This easy recipe for Peanut Butter Oatmeal Bars is certain to become a family favourite. The bars have a crisp base, a slightly chewy peanut butter centre and a crisp crumble topping. If you love an easily-made snack that the whole family will enjoy, then this recipe is for you. You can have them prepared and baked in 30 minutes. The hardest part is waiting for them to cool down. It doesn’t come much easier than this!
Why you’ll love this recipe:
Using basic household staples, you can easily bake a batch of these Peanut Butter Oatmeal Bars with minimal effort.
To make it especially easy, the base and topping are made from the same mixture. The whole-grain rolled oats give the bars a very pleasing texture, beautifully complemented by the chewy peanut butter centre and crisp crumble topping.
You will love these Peanut Butter Oatmeal Bars because:
- They are made from simple and readily available ingredients, or you may already have them on hand.
- You can make them quickly and easily; it only takes about a half hour to make and bake the bars. You just have to be patient while waiting for them to cool!
- Like my Lemon Curd Cake and Easy Jam Bars, the base and the crumble topping are made from the same mixture. Easy and delicious.
- They are perfect for morning or afternoon tea or as an after-school snack.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Plain/all-purpose flour – this recipe has been tested with regular wheat flour and gluten-free all-purpose flour. Both work well.
Old-fashioned rolled oats – use old-fashioned rolled oats, not instant oats. You can use certified gluten-free if you require.
Coarse sea salt – a small amount of coarse kitchen salt helps to boost the other flavours.
Baking/bicarbonate of soda – acts as a raising agent. It is not the same as baking powder.
Butter – adds richness and flavour. We use unsalted butter.
Brown sugar – we use light brown sugar. It adds a slight caramel flavour to the mixture.
Vanilla extract – for the best result, use vanilla, which is naturally extracted, not artificially flavoured.
Peanut butter – for added texture, I use a crunchy, not smooth, peanut butter. I recommend using natural peanut butter that contains just peanuts and salt.
Maple syrup – a small amount of pure maple syrup adds sweetness to the peanut butter layer.
How To Make Peanut Butter Oatmeal Bars:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Prepare your base and topping mixture:
In a large bowl, combine the flour, oats, salt and baking soda. In a smaller bowl, combine the melted butter, brown sugar and vanilla.
Add the wet ingredients to the dry ingredients and mix well.
2 – Add the base to your tin:
Press approximately ¾ of the mixture into your prepared tin, and bake in your preheated oven for 10 minutes or until a pale golden colour.
3 – Top the base with the Peanut Butter mixture:
In a small bowl, mix the peanut butter and maple syrup together. If your peanut butter is thick, warm it in the microwave for a few seconds to make it a little thinner.
Add the peanut butter mixture to the top of the cooked base and gently spread it evenly.
4 – Crumble over the topping:
Sprinkle the remaining mixture over the top, crumbling it as you go. Press the top down gently to ensure it adheres to the peanut butter.
Bake for a further 10 minutes, or until the top is cooked and a light golden brown.
Remove from the oven, and cool for 30 minutes in the tin, before placing in the fridge for a further 30 minutes.
Once the slice is cool, use a sharp knife to cut into nine bars.
Tips for success and FAQs:
When lining the pan with baking paper, be sure to leave some overhang, as this makes it easier to lift the Peanut Butter Oatmeal Bars out of the pan.
The Peanut Butter Bars must chill before being cut. Otherwise, they will fall apart. I cool them on the bench for 30 minutes and then transfer them to the fridge for a further 30 minutes. Then, I cut the bars into squares and enjoy!
Store in an airtight container in a cool, dry location. The bars are at their best for the first two days but will last for four (they will just soften a little). If the weather is warm, keep them in the fridge in an airtight container for up to a week. Remove them about 10 minutes prior to serving.
Yes, they freeze well. Allow the bars to cool completely, then put them in an airtight container. If storing them in layers, place a sheet of baking paper between the layers so that they don’t stick. Thaw them at room temperature.
I have made the Peanut Butter Oatmeal Bars using gluten-free flour and oats on many occasions. However, there are differing views regarding oats. For Australian residents, Coeliac Australia provides a great resource on this topic. Always be sure to read the labels and consult with a health professional if you are unsure.
Variations and substitutions:
Peanuts – for extra texture, add ⅓ cup of chopped peanuts to the peanut butter filling.
Fillings – for other options, be sure to try my Jam or Nutella Bars, linked below.
Serving suggestions:
The Peanut Butter Oatmeal Bars are very versatile. Some suggestions to enjoy them are:
- For morning or afternoon tea – delicious with a cup of coffee!
- As an easy breakfast when time is short.
- They are great as an after-school snack.
- Take on picnics or potlucks.
- As a welcome edible gift.
Minimal effort is required to make these Peanut Butter Oatmeal Bars with their contrasting textures of crisp, chewy and crumbly. You can be certain that they will become a family favourite.
I would love to hear from you in the comments when you have given them a try!
Alex xx
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Peanut Butter Oatmeal Bars
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 1 cup (150 g) all-purpose/plain flour See Note 1
- 1 cup (80 g) old-fashioned rolled oats See Note 2
- ½ teaspoon sea salt
- ½ teaspoon baking/bicarb soda
- ½ cup (125 g) butter – melted
- ⅓ cup (70 g) brown sugar
- 2 teaspoon vanilla extract
- 1 cup peanut butter – I use crunchy See Note 3
- 2 tablespoon maple syrup See Note 4
Instructions
- Preheat your oven to 175 Degrees C (350F).
- Line a 20 x 20cm (8 x 8 inch) baking dish with non-stick baking paper. (Allow an overhang with the baking paper – it makes it easier when removing the slice!)
- In a medium-sized bowl, add the flour, rolled oats, salt and baking soda. Mix well.
- Melt your butter. Add this to another bowl, and combine with the vanilla and brown sugar.
- Combine the contents of both bowls, and mix well.
- Firmly press about ¾ of the mixture into the tin. (You'll need to reserve about 100 g/a firmly packed ½ cup of the mixture).Bake for 10 minutes.
- In a small bowl, mix the peanut butter and the maple syrup. If your peanut butter is super thick, you can zap it in the microwave for a few seconds to make it a little runnier.
- Remove the base from the oven, and immediately spread over your peanut butter. Crumble the remaining mixture, using your fingers, over the top of the peanut butter.
- Return to the oven, and bake for a further 10 minutes or until the topping is cooked through and a light golden brown.
- Remove the bars from the oven, and allow them to cool for 30 minutes on your bench.
- Put the slice in the fridge, and chill for a further 30 minutes or until completely cool. Cutting the bars while too warm will cause them to fall apart. Remove the slice from the tin, and cut the slice into squares.
Notes
- Flour: use a gluten-free all-purpose/plain flour if you require it- this has been tested and works perfectly.
- Rolled oats: use gluten-free oats if required.
- Peanut butter: I use a natural peanut butter. If your peanut butter is quite thick, give it a quick stir in a bowl before spreading it over the base or zap in the microwave for a few seconds. The heat from the base of the bars will also help the peanut butter to spread more easily.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Measurements: for the most accurate measurements when baking, we suggest you weigh your ingredients.
- Chill the bars: the Peanut Butter Oatmeal Bars really need to chill before cutting, otherwise, they will fall apart.
- Storage: store in an airtight container in a cool location. The bars will be at their best for the first two days but will last for four (they will just soften a little). If the weather is warm, keep them in the fridge in an airtight container for up to a week. Remove them about 10 minutes prior to serving.
- Freezing: allow the bars to cool completely, and then put them in an airtight container before placing them in the freezer. If storing them in layers, place a sheet of baking paper between the layers so they don’t stick. Thaw them at room temperature. Freeze for up to two months.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Naomi Sellers
I love this recipe! It was light crust and perfect afternoon snack and serve as a power bar!
Alexandra Cook
So happy you enjoyed this, Naomi 🙂 It is one of my favourites!
Thanks, Alex xo