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No-Bake Chocolate Oat Bars (5 Ingredients) - Easy, Chewy, and Satisfying

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Rolled oats (old-fashioned oats work best; use certified gluten-free if needed)
  • Peanut butter (creamy; or use almond butter, cashew butter, or sunflower seed butter)
  • Honey or maple syrup (for sweetness and binding)
  • Coconut oil (helps the bars set)
  • Chocolate chips (semi-sweet or dark; dairy-free if needed)

Method
 

  1. Prep your pan: Line an 8x8-inch square pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment so the bars release cleanly.
  2. Warm the base: In a medium saucepan over low heat, add 1/2 cup peanut butter, 1/3 cup honey or maple syrup, and 2 tablespoons coconut oil. Stir until smooth and just warm. Don’t let it simmer.
  3. Stir in the oats: Remove from heat and fold in 2 1/2 cups rolled oats until fully coated. The mixture should look thick and sticky.
  4. Press the bottom layer: Transfer about 2/3 of the oat mixture to the pan. Press firmly into an even layer with a spatula or the bottom of a measuring cup. Pack it tight so the bars hold together.
  5. Make the chocolate topping: In the same warm saucepan (wipe if needed), melt 1 cup chocolate chips with 1 tablespoon coconut oil over low heat, stirring until glossy. Take off the heat and stir in 2 tablespoons peanut butter for extra creaminess.
  6. Assemble: Pour the chocolate over the oat base and smooth it out. Crumble the remaining oat mixture over the top and gently press to set it into the chocolate. This gives a nice crumbly finish and extra texture.
  7. Chill: Refrigerate for 1–2 hours, or until the chocolate is firm. If you’re in a hurry, freeze for 30–40 minutes.
  8. Slice and serve: Lift the slab out by the parchment. Use a sharp knife to cut into bars or squares. For the cleanest slices, warm the knife under hot water, wipe dry, and cut.