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Healthy peanut butter oatmeal bars on a plate next to cherries

No Bake Peanut Butter Oatmeal Bars

Easy no bake peanut butter oatmeal bars made with honey, oat flour and a crunchy amaranth topping, finished with melted chocolate. A simple gluten free treat with no oven needed.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 12 bars
Course: Dessert, Snack
Ingredients Equipment Method Notes

Ingredients
  

For the base:
  • 150 g 1 cup gluten free oat flour (or 150g (1 1/2 cups) gluten free rolled oats, ground fine)
  • 1 heaping tbsp peanut butter no added sugar or oils
  • 3 tsp honey
  • 50-60 ml milk of choice 3-4 tbsp
  • A small splash of vanilla extract
For the topping:
  • 3 tsp puffed amaranth or finely chopped peanuts
  • 150 g chocolate of choice (5.3 oz)
  • 1 tsp coconut oil
  • Flaky salt to sprinkle (optional)

Equipment

  • 1 Silicone chocolate mold (or one baking dish/container if no mold)
  • 1 Food processor (optional, only needed if grinding oats into flour yourself)
  • 1 Small bowl
  • 1 Small pot or microwave safe bowl for melting chocolate

Method
 

  1. If using rolled oats instead of oat flour, grind them into a fine flour first using a food processor.
  2. In a bowl, mix the oat flour with the honey, vanilla and peanut butter.
  3. Add the milk a little at a time until you get a thick, compact dough. It will feel sticky, that is normal.
  4. Press the mixture into a silicone chocolate mold using a spoon, filling about 12 cavities. No mold? Press it into a small container or dish instead.
  5. Melt the chocolate with the coconut oil over low heat or in the microwave. Let it cool slightly.
  6. Sprinkle the amaranth or chopped peanuts over the bars, then pour the melted chocolate on top.
  7. Add a pinch of flaky salt on top, if you like.
  8. Chill until set, then pop the bars out of the mold. If you used a dish instead, slice into bars once fully chilled.

Notes

  • Make sure your oats and oat flour are labeled gluten free. Regular oats are often cross contaminated with gluten during processing, so this matters even if oats are naturally gluten free.
  • No mold? Press the mixture into one container, top with amaranth and chocolate, chill, then slice into bars with a knife.