Description
Delicious and chewy peanut butter oatmeal bars that are easy to make and perfect for snacks.
Ingredients
Scale
- 1 cup (120 g) all purpose flour, sifted
- 1 cup (86 g) old fashioned oats
- 1/21/2 teaspoon baking soda
- 1/41/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) light brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 3/4 cup (192 g) creamy peanut butter
- 1 large egg, room temperature
- 11/2 teaspoon vanilla extract
- 1 cup (170 g) chocolate chips, optional
- 1/21/2 teaspoon baking soda
- 1/41/2 teaspoon salt
Instructions
- Mix Wet & Dry Ingredients: Start by blending together the wet ingredients until they are nice and smooth. You will want an inviting aroma of peanut butter and sweetness filling your kitchen. This step is crucial because it creates a cohesive texture in your bars. Just remember, if you overmix, the bars might turn out tough, so keep it gentle.
- Fold in Oats & Flavorings: Gently fold in the oats and any mix-ins, like nuts or chocolate chips, until just combined. You will see all those rolled oats soaking up the peanut butter goodness, making it feel so hearty. This gives your bars that satisfying chewiness. Avoid stirring too vigorously, as it can break down the oats.
- Pour into Baking Dish: Transfer the mixture into a greased baking dish, spreading it out evenly. The batter should already look thick and chunky, like it is ready to be baked. Spreading it evenly ensures all parts cook at the same rate. If it looks too sparse in some areas, your bars might end up unevenly baked, and nobody wants that!
- Bake & Watch the Clock: Pop the dish into the oven and let them bake until golden brown. That lovely nutty aroma will start wafting through your space around the halfway mark. This is where the bars firm up and start to develop their texture. But keep an eye on them; burning can easily happen if you walk away.
- Cool Completely & Slice: Once they are done, let the bars cool down entirely in the pan. You will notice the top setting and becoming firm as it cools. This wait is essential because slicing them too soon might lead to a crumbly mess. Patience pays off and gives you those perfect squares to enjoy.
Notes
- Storage Tips: Store the peanut butter chocolate oatmeal bars in an airtight container. Store at room temperature for up to 5 days. For longer storage, freeze the bars for up to 2 months.
- Expert Tips: Bring cold ingredients to room temperature before mixing. Use a metal pan for better results. Look for a light golden brown color to indicate doneness.
- Troubleshooting: If the bars are too crumbly after baking, ensure the butter is creamed well and that the dry ingredients are mixed in properly. When the bars feel sticky and hard to cut, let them cool completely before attempting to cut. If the bars did not rise properly, ensure your baking soda is fresh and check the oven temperature.
- Serving Suggestions: Serve warm with a drizzle of peanut butter. Pair with a scoop of vanilla ice cream. Enjoy with a cup of coffee or tea.
- Recipe Variations: Add nuts like walnuts or pecans for crunch. Substitute cocoa powder for a chocolatey twist. Add dried fruits for extra chewiness.
- Ingredient Notes: Use gluten free flour or oat flour as a substitute for all purpose flour (replace based on weight of 120 g rather than cups). If using salted butter, omit added salt. Maple sugar can replace granulated sugar and light brown sugar, making the bars refined sugar-free. Milk chocolate or dark chocolate can be used instead of semi-sweet chocolate chips or omit if desired.
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg