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.
Link Of The Day:
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 =)
What an incredible easy recipe that sounds delicious too!
Made these today! Was too lazy to put them in a pan so used my cookie scoop and put them in a mini muffin tin. Everyone in the house likes them!
I made these with only a 1/4 C. of honey and they still turned out great. Next time I’ll add a few mini choc chips too. They are a great snack for before yoga or zumba.
I made these using rolled oats and included the optional coconut oil. They were AMAZING! The entire batch was gone in less than a week and I’m going to be making a double batch again for this week! The only changes I’m planning to make are to reduce the honey to 1/3 cup since they were a little too sweet for me and add an extra pinch of salt. Great recipe Katie, keep it up!