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Peanut Butter Oatmeal Bars Recipe

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4 from 4 reviews

These Peanut Butter Oatmeal Bars are a deliciously chewy and satisfying treat, combining the nutty flavor of peanut butter with wholesome oats in a convenient bar form. Perfect as a snack or dessert, they feature a buttery oat base topped with a maple-sweetened peanut butter layer and a crumbly oat topping. The bars are easy to make with simple pantry ingredients, baked until golden, and chilled for the best texture.

Ingredients

Dry Ingredients

  • 1 cup (150 g) all-purpose/plain flour (or gluten-free flour if needed)
  • 1 cup (80 g) old-fashioned rolled oats (use gluten-free oats if required)
  • ½ teaspoon sea salt
  • ½ teaspoon baking/bicarb soda

Wet Ingredients

  • ½ cup (125 g) butter, melted
  • ⅓ cup (70 g) brown sugar
  • 2 teaspoons vanilla extract
  • 1 cup peanut butter (preferably crunchy and natural)
  • 2 tablespoons maple syrup

Instructions

  1. Preheat oven and prepare the pan: Set your oven to 175°C (350°F). Line an 8 x 8 inch (20 x 20 cm) baking dish with non-stick baking paper, leaving an overhang for easy removal of the bars.
  2. Mix dry ingredients: In a medium bowl, combine the flour, rolled oats, sea salt, and baking soda. Stir thoroughly to evenly distribute.
  3. Combine wet ingredients: Melt the butter and pour it into another bowl. Add the brown sugar and vanilla extract, then mix well until combined.
  4. Make the dough: Pour the wet ingredient mixture into the dry ingredients and mix until a uniform mixture forms.
  5. Press base layer: Reserve about 100 g (firmly packed ½ cup) of the mixture for the topping. Press the remaining three quarters of the dough firmly and evenly into the bottom of the prepared baking tray.
  6. Bake base: Place the tray in the oven and bake for 10 minutes until set.
  7. Prepare peanut butter layer: In a small bowl, mix the peanut butter and maple syrup until smooth. If peanut butter is very thick, warm it in the microwave for a few seconds to achieve a spreadable consistency.
  8. Spread peanut butter layer: Remove the base from the oven and immediately spread the peanut butter mixture evenly over the warm base.
  9. Add crumb topping: Crumble the reserved oat mixture over the peanut butter layer, distributing it evenly using your fingers.
  10. Bake bars: Return the baking dish to the oven and bake for another 10 minutes or until the topping is golden and cooked through.
  11. Cool bars: Remove from the oven and let the bars cool on the countertop for 30 minutes.
  12. Chill bars: Transfer the bars to the refrigerator and chill for at least 30 minutes until completely cool and firm. This prevents the bars from falling apart when cut.
  13. Cut and serve: Lift the bars out using the paper overhang and cut into squares. Store or serve as desired.

Notes

  • Flour: A gluten-free flour blend can be used as a substitute for all-purpose flour to make this recipe gluten-free, with tested success.
  • Oats: Use gluten-free rolled oats if needed to maintain a gluten-free recipe.
  • Peanut Butter: Natural crunchy peanut butter works best. If too thick, mix well or briefly heat to make it easier to spread. The warm base also helps the peanut butter spread smoothly.
  • Tablespoon: Measurements are based on a standard Australian tablespoon which equals 20 ml or 4 teaspoons.
  • Measurement Accuracy: For best results in baking, weigh ingredients especially flour and butter.
  • Chilling: It is essential to chill the bars before cutting to prevent crumbling and maintain structure.
  • Storage: Store bars in an airtight container in a cool place. Best consumed within 2 days, but they last up to 4 days at room temp (softening slightly). In warm weather, refrigerate and consume within a week, letting them warm slightly before serving.
  • Freezing: Freeze fully cooled bars in an airtight container, separating layers with baking paper. Thaw at room temperature before serving. Freeze life is up to 2 months.

Find it online: https://flavorspath.com/peanut-butter-oatmeal-bars-recipe/