Oatmeal Bars Recipe inspired by Nature Valley’s soft baked bars, but even better homemade with a thick, chewy texture and rich peanut butter flavor.
author’s note
Homemade Oatmeal Bars That Beat the Box!
When I road tripped to California (DISNEY!!!) with my family a few years back, I grabbed a stash of snacks for the drive. One of them was Nature Valley’s® Peanut Butter Oatmeal Squares.
I’m usually a traditional granola bar girl, but I was instantly hooked on how soft these were and how strong the peanut butter flavor was. I also couldn’t help thinking I could make them even better at home. Or at least with better ingredients 🙂.
After a little testing, I finally got it right, and honestly, I’m way more excited than I probably should be about this recipe. These bars turned out so much better than anything from the store.
I’m truly obsessed. Like best breakfast bar I’ve ever had and I don’t say that lightly. They’re soft, chewy, and taste like a cross between a peanut butter cookies and oatmeal, but they’re made with minimal refined sugar, no flour, and plenty of peanut butter to keep them filling with a boost of protein.
Oatmeal Bars Recipe Ingredients
| Ingredient Group | Helpful Tip |
|---|---|
| Peanut Butter | Use creamy peanut butter for the smoothest texture and best binding. Avoid no-stir peanut butters since they can be inconsistent in baking. |
| Sweeteners | Honey adds chew and moisture while brown sugar boosts that classic soft baked flavor. |
| Oats and Oat Flour | Old fashioned oats give structure while oat flour keeps the bars tender. Measure oat flour after blending up the whole oats. |
| Egg and Vanilla | These help bind the bars and add richness. Make sure the egg is at room temp for easier mixing. |
| Peanut Butter Chips | This Oatmeal Bars recipe is easy to switch up by using semi sweet, milk, or dark chocolate chips instead. |
Featured Comment
“These are so good! My family loves them and they never last in our house. Definitely recommend!”
– Lu
How To Make This Oatmeal Bars Recipe
- Prep pan: Heat oven to 325°F and line a pan with parchment, leaving an overhang.
- Mix batter: Beat until smooth, then gently fold in the chips.
- Bake: Spread evenly and bake until edges are lightly golden and the center is set.
- Cool: Let bars cool completely in the pan so they fully set.
- Slice: Lift out using the parchment and cut into bars.
The BEST Baking Pan!
My Favorite Pan
I swear by this 8 x 8-inch pan when baking. It’s made from heavy aluminized steel, which means heat spreads quickly and consistently so you don’t get burnt edges or underbaked centers. The corrugated bottom helps with airflow and release, so bars lift out clean and bake with the perfect texture.
Storage
Let bars cool completely, then wrap each bar individually in plastic wrap. Store at room temperature for 2 to 3 days or in the fridge for up to 1 week.
More Easy Snack Recipes:
Oatmeal Bars
Video
Ingredients
- 3/4 cup creamy peanut butter (like Skippy)
- 1/2 cup honey
- 1/4 cup light brown sugar lightly packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup old-fashioned oats
- 1/2 cup oat flour (blended oats) see note 2
- 1 cup peanut butter baking chips
- 1/4 cup creamy peanut butter optional
Instructions
- Heat oven to 325°F and line an 8 x 8-inch pan with parchment paper, leaving an overhang for easy removal.
- Add all ingredients except the peanut butter chips to a large bowl. Beat with a hand mixer until smooth, then gently fold in the chips with a spatula.
- Spread batter evenly in the pan and bake for 18 to 25 minutes until the edges are lightly golden and the center is set with very little jiggle.
- Remove bars from the oven and let cool completely in the pan so they fully set.
- Optional: For extra peanut butter flavor, place 1/4 cup peanut butter in a small resealable bag, snip a small corner, and drizzle over the bars.
- Lift out using the parchment and cut into 16 bars with a sharp knife.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, these look amazing. Just wondering if I can sub natural peanut butter or another nut butter? Thanks.
Love it. Very filling. Keeps you full as well.
Yay! I’m so thrilled these were a hit! Thanks Stella!
These oatmeal bars are absolutely delicious! They are moist and chewy and peanut buttery! I will definitely make them again.
Yay! I’m so thrilled to hear this! Thanks Pam!
What size pan do you use to bake a 2x batch in? 11×13? Also how long and what temperature do you bake a double batch?
I’d recommend making 2 different batches in 2 smaller pans
Have you ever tried freezing these?? I’m going to make them today!
Hey Mary, I haven’t actually tried freezing these, but based on similar recipes I’ve frozen, I think they should freeze really well!
These are amazing! I used AP flour instead of the oat flour and mini chocolate chips and flipped the ratio of honey and brown sugar. Baked 20 min. Omg! Will make again and do different fillings!
Yay! I’m so excited to hear this! Thanks for sharing!
Followed the recipe to a T minus using regular flour instead of making oat flour. I just didn’t feel like making the oat flour. Haha. The bars were delicious! I’ll be making these again for sure. I wonder if I could make these in a muffin tin or even as a cookie? Thanks for the recipe!
Yay, so thrilled to hear this! I haven’t tested that, so I can’t say for sure if it would work, but it does sound delicious.
These are so good! My family loves them and they never last in our house. Definitely recommend!
Yay! So happy to hear this! Thanks Lu!