Okay, so if you love no-bake cookies, these peanut butter no bake bars are even better than no-bake cookies… because they are even bigger than no-bake cookies!!!
4 ingredients • Vegan + GF • No Baking Required!
More of a good thing is always a good thing… especially when that good thing is made up of peanut butter and oats. And especially when that good thing can be made in under 5 minutes!
Who doesn’t ♥ recipes that take longer to eat than to make!
Peanut Butter “No Bake” Bars
Peanut Butter “No Bake” Bars
Ingredients
- 1 1/2 cups quick oats
- 1/8 tsp salt
- 1/2 cup peanut butter - or allergy-friendly alternative
- 1/2 cup agave or honey (For vegan bars, use agave)
- optional 2 tbsp melted coconut oil
Instructions
Line a 7×5 pan with parchment paper (or double the recipe for an 8×8), and set aside. Gently warm the peanut butter until it reaches an easily spreadable consistency. Stir together with the sweetener and salt (and oil, if using), then add in the quick oats and stir until evenly mixed. Scoop the batter into the prepared pan, spread out, then put a second sheet of parchment over the top and press down firmly. Press down with a spatula or roll a can over the top to really press it in. Freeze 1/2 an hour or until firm, or refrigerate 2-3 hours or until firm. Cut into slices with a sharp knife. I store these in the fridge or freezer.
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Love the simplicity of this recipe! They look super delicious!
This recipe looks awesome but I only have regular oats, not quick cooking. Can I use them or does it have to be the quick oats? Thanks!!
I use rolled oats for all recipes that call for quick oats (quick oats are higher glycemic). The bars will turn out a bit chewier with the rolled oats, but otherwise it should be the same.
I made these last night with old fashioned oats (I didn’t have any minute oats either) and they turned out great!!! Super yummy and satisfied my love for sweet cereal bars. Good texture. I would avoid steel cut oats though, as they would be very hard to digest if not cooked.
Can I use aluminum foil instead of parchment paper?
I’ve not tried, but I guess you can. Don’t see why not!
Can I add melted chocolate in the mixture?
Sure why not? 🙂
You just answered my need-a-long-run-extra-carb-snack but isn’t garbage dilemma!
These look amazing! Is there an option to replace the coconut oil?
She states in the recipe that the coconut oil is optional.
Katie, I ADORE your site and bought your delightful book! For this and other recipes, “quick cook oats” is specified. I only buy regular oats, the kind that cooks for five minutes. Does it really make a big difference? I hate to spend money on a separate product for only some, special recipes. I am not cheap, but mindful of food waste!
I have succumbed to the power of the Fudge Brownie Protein Bars. I kneel at your feel, I Chocolate Almighty Katie! ???
I use rolled oats for all recipes that call for quick oats (quick oats are higher glycemic). The bars will turn out a bit chewier with the rolled oats, but otherwise it should be the same.
Can oats be eaten raw (without digestive discomfort)?
I’ve been eating raw oats all summer long and last summer, too. Oats are far easier on the digest tract than wheat and also raw foods have enzymes that help you break down the food that cooked food doesn’t have (though I know some things just shouldn’t be eaten raw). I’m no doctor and each individual is different, so if you have trouble digesting a lot of foods, you might want to scale down the recipe and try a small portion at first and perhaps even to drink some liquids with it or make one of her overnight oats recipes instead, as soaking it should help make it easier to digest. You’ll never know unless you try. 😉
Looks tasty!! Can I use rolled oats instead of quick oats??
I use rolled oats for all recipes that call for quick oats (quick oats are higher glycemic). The bars will turn out a bit chewier with the rolled oats, but otherwise it should be the same. Someone above said they tried it with rolled oats and it turned out fine for them.
I love that it’s a no-bake recipe, I’ve been trying to cut the processed food for the past month or so and I’m doing great, but I miss the sweets. I’ve cut back on them totally, which I don’t think is a good idea. I have craved sweet for quite some time now, and one of these days I know I will give up. Why not make sure to find the healthiest recipes out there?
Thank you for sharing this, Katie.
I am going to make these bars this weekend! They look so delicious!
Hey Katie. I really need to know if the syrups you use in practically every recipe ie honey/agave are absolutely fundamental to the recipe due to a particular property, or if it is purely for taste where a granulated artificial sweetener can be substituted. In a nutshell: can I make any of these recipes sugar free, assuming some kind of sugar free syrup is commercially unavailable?
Thanks a lot,
Joey
xxx
I’ve tried a lot of her recipes and make them low sugar or sugar free (sf) where I substitute all or some of the sugar for sf alternatives. If you are unable to find a sf imitation honey or sf maple syrup where you are, you could likely make some sf maple syrup with maple extract. Otherwise in a lot of her recipes she specifies where granulated sweeteners can be subbed for liquid (adding more of other liquid in the recipe). This particular recipe may or may not work with granulated sweetener. It may not blend as well without the liquid sweetener or cover the oats without it.
Oh yum!! I think this will be my first pumpkin recipe of the season. Thanks!
these look so good to eat on the go!! yum
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Hi Katie! I made these bars over the weekend with old fashioned oats, subbed light corn syrup for the agave (because I was out), and added about 1/3-1/2 c. chocolate chips. The kids and I loved them! I’m thinking about making these for Christmas. They’re THAT good & it would save me a bunch of time that I normally spend baking. Thanks for such a simple recipe!
These were really good but just too sweet for my taste. When I make them again I think I will use a 1/3 cup of honey.
Katie, these are absolutely delish, I just made them tonight….took 5 mins with minimal cleanup. How do you do it???? Every recipe you come up with is so amazing. You are one of my favourite vegan/raw bloggers and I just bought your book and everything I try comes out amazing. You are the person who made me start believing that vegan desserts are better than the butter/dairy/sugar laden desserts, which I (unfortunately) loved and ate my whole life until about 2 years ago when I embraced the vegan diet. Thank you so much for sharing your talent with us all =)