These Peanut Butter Oatmeal Snack Bars are perfect for busy people or families. If you have kids in school, participate in sports or activities, hit the gym, work, or just live life in North America, you’ve probably encountered snack bars: those mass-produced mini bricks with weird textures and flavors ranging from awful to just barely okay—no matter what the wrapper promises.
My kids liked the Nature Valley brand. They weren’t terrible—convenient and affordable, sure—but I wondered, “Could I make snack bars that are better?” I didn’t want an exact copy, just something with the right texture: chewy, slightly crunchy, not too hard or soft. And, of course, better flavor with less effort.
That’s how these peanut butter chocolate chip oatmeal snack bars came to be. They check every box: perfectly chewy without being sticky, easy to hold, and full of real, tasty ingredients. Each bite has the nutty flavor of peanut butter, the hearty chew of oats, and just the right amount of chocolate chip sweetness. You can even customize them with nuts, seeds, or other add-ins to make them exactly how you like. These aren’t just better than store-bought—they’re in a whole different league.
Making your own snack bars also gives you control over the ingredients. No preservatives, extra sugar, or artificial flavors here. These bars use simple, pantry staples: natural sweetness from maple syrup, the rich taste of peanut butter, and oats to keep you full and energized. Once you’ve tried them, it’ll be hard to go back to the overly processed options from the grocery store.
There’s also something deeply satisfying about making your own snacks. You know exactly what’s in them, and you can feel good about creating something healthier for your family. Even if you don’t have much time, this recipe is so quick and easy that you’ll wonder why you didn’t start making your own bars sooner. A single batch makes enough to last for a week or more, and they store perfectly for quick, grab-and-go snacks.
Whether you’re packing lunchbox treats, refueling after a workout, or just looking for a simple snack, these bars are the perfect solution. They’re easy to make, taste amazing, and have that perfect chewy texture you’ve been missing in store-bought options. Say goodbye to bland, mass-produced bars and hello to the joy of a snack that’s fresh, delicious, and truly satisfying. Ready to get started? Let’s bake!
Peanut Butter Oatmeal Snack Bars
Ingredients
- 1 cup Peanut Butter Smooth or Crunchy
- ¾ cup Sugar White or Brown
- ⅓ cup Real Maple Syrup
- 1 Egg
- 2 T Coconut Oil room temp, not melted
- 1 tsp Real Vanilla Extract
- ½ tsp salt
- ⅔ cup Semi Sweet Chocolate Chips or preferred baking chip(s)
- 3½ cups quick oats
Instructions
- Pre-heat oven to 350°F. Lightly greasy or spray bottom and sides of a metal 9x13 baking pan.
- In your stand mixer with wire whips, or a large bowl with a hand mixer, cream together 1 cup Peanut Butter and ¾ cup Sugar until fluffy (1-2 minutes).
- To the mixer bowl, add ⅓ cup Real Maple Syrup, 1 Egg, and 2 T Coconut Oil and mix until well incorporated (2 minutes).
- Mix in 1 tsp Real Vanilla Extract and ½ tsp salt.
- If using a stand mixer, add the ⅔ cup Semi Sweet Chocolate Chips, then the 3½ cups quick oats and let run until well combined. If using a hand mixer, put it aside and add the chocolate chips and oatmeal by hand.
- Press mixture into greased pan and push down hard until flat and smooth; using the bottom of a measure cup works great.
- Bake at 350°F for about 15 minutes, depending on your oven. Watch the top and sides every minute starting at 15 minutes, when the sides are brown, and the top is set (not shiny) and doesn't smoosh down when lightly poked, remove from oven. That comes at 15 minutes in our oven.
- Set pan on wire rack. Let cool in pan for 15 minutes to allow a firm set. Flip onto cutting surface and let fully cool.
- Cut horizontally into 9 long bars, then one long cut down the middle. Or however you prefer.
- Wrap completely in plastic wrap and store at room temperature up to 1 week. May be refrigerated up to 2 weeks and frozen up to 6 months (if freezing, wrap an extra layer over them to protect from freezer burn).
Notes
Nutrition
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