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Make these peanut butter oatmeal bars in minutes, and with basic pantry ingredients. They are crunchy around the edges, and so soft in the middle. Perfect!

stack of peanut butter oatmeal bars 2022

When my kids were growing up, the best time of the day for me was when they arrived home from school. Like most families, we had a routine. I’d look in their book bags, take care of their lunch boxes, and then we would have something to eat. I wish I had known about these peanut butter oatmeal bars back then, because they are the perfect after-school snack. They’re very quick, super easy, and kids love them!

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Ingredients

Butter: makes these bars so moist and boosts flavor.
White Sugar: adds the perfect amount of sweetness.
Brown Sugar: adds a bit of richness and texture.
Vanilla: enhances all the flavors. Use pure vanilla extract or vanilla bean paste.
Egg: a necessary binder.
Peanut Butter: what kind you use is totally a personal choice. Use your favorite brand, creamy or chunky.
Oatmeal: make sure to use old fashioned oats and not instant. Do not use rolled oats.
Flour: holds all the ingredients together and produces the batter.
Baking Soda: puffs up the bars.
Salt: helps with moistness and balance.

peanut butter oatmeal batter in bowl 2022

How To Make

Preheat oven to 350 degrees F.
In a large mixing bowl, with an electric mixer, or in the bowl of a stand mixer, combine butter, white sugar, brown sugar, vanilla, egg, and peanut butter.
In a separate bowl, whisk together oatmeal, flour, baking soda, and salt.
Add dry ingredients (the oat mixture) to the butter/sugar mixture, making sure to scrape the sides.
Put batter in 8 x 8 inch prepared pan. Spread to the sides.
Bake 25 min.
Optional: Immediately after removing from oven, sprinkle with chocolate chips.

batter for peanut butter oatmeal bars 2022

Variations

I bet if you walked in your kitchen right now you would have everything you need to whip up these tasty bars. This peanut butter oatmeal bars recipe uses very basic ingredients with no surprises. (My kind of recipe!)

Substitute half of the all-purpose flour with whole wheat flour for a healthier version.
Swap out the all-purpose flour with almond flour for a delicious gluten-free dessert. (Make sure to use oatmeal and peanut butter brands that are specifically labeled “gluten-free.”)
It will alter the taste a little bit, but an equal amount of maple syrup or honey can be substituted for the brown sugar.
For a lower fat version, replace half of the butter with unsweetened applesauce.
Instead of sprinkling chocolate chips on top of the baked bars, melt them first in the microwave and drizzle the chocolate.
Delicious substitutes for the semi-sweet chocolate chip topping are butterscotch chips or sea salt caramel chips.

square pan not baked peanut butter oatmeal bars 2022

The best thing about these bars is that in the middle, they are moist and chewy, but along the edges, they are crisp and crunchy. If stored in an airtight container at room temperature, these peanut butter oatmeal bars will keep for up to three days. I can pretty much guarantee that they won’t last that long!

square pan baked peanut butter oatmeal bars 2022

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How To Freeze

Cut the completely cooled bars into whatever size you prefer. Layer them in between parchment or wax paper. Use a resealable freezer bag or a freezer safe container, and place them in the freezer. Don’t forget to mark the date. The bars will keep in the freezer for up to 2 months.

peanut butter oatmeal bars on cooling rack 2022

More Tips

Make sure to prepare your baking dish with cooking spray, or line the bottom with parchment paper. I always use Baker’s Joy and it works beautifully.
Spread the peanut butter oatmeal batter to the sides of the pan, in an even layer.
Other interesting add-ins: raisins, dried cranberries, peanuts, or shredded coconut.
This recipe can be doubled and baked in a 9 x 13 inch pan.

What Readers Are Saying

“Thanks for this recipe. I made a pan yesterday and they are fantastic – they’re chewy and delicious. They taste like they’re good for you due to the oatmeal. Definitely a keeper that I will make again and again.”

~Jeannine