These Oatmeal Peanut Butter Cookie Bars are about to change your life. They’re gooey on the inside, made with wholesome ingredients, and kid-friendly!
This oatmeal cookie bars recipe uses all-natural sugar (hey, maple syrup!), white whole wheat flour, rolled oats, and all-natural peanut butter to keep these peanut butter oatmeal bars healthy and better-for-you!
It’s Friday and you deserve a COOKIE BAR. But, these aren’t you average peanut butter cookie bars…
They’re Peanut Butter Oatmeal Bars.
You guys died over this sneak peek on Instagram stories, so we rejiggered our content calendar to get these up ASAP. We also made them two more times to make sure they’re perfect…and, well, they are! These peanut butter oatmeal bars are a spin-off of our Grain-Free Chocolate Chip Cookie Bars, but we added in some rolled oats and white whole wheat flour for more of a traditional cookie bar texture.
This recipe is gooey, satisfying, and just the best. They’re not too sweet and you don’t have to worry about refined sugars because these peanut butter cookie bars are made with maple syrup and you can use vegan chocolate chips to keep things 100% dairy free. Here’s what else you need:
Peanut Butter Cookie Bars Ingredients
- Rolled Oats
- White Whole Wheat Flour
- Mini Chocolate Chips
- All Natural Peanut Butter
- Maple Syrup
- Vanilla Extract
Let’s talk all-natural peanut butter for a second. We get this question all the time, what are your favorite all-natural peanut butters to bake with? What I like to look for in all-natural peanut butter is: 1. no added sugar and 2. the consistency. You want to make sure that your all-natural peanut butter is drippy and smooth. If the oil is separated from the nut butter, no fear, give it a nice stir and you should be good to go. Here are some of my favorite brands to use when it comes to all-natural peanut butter.
Best All-Natural Peanut Butter Brands
- Smuckers (ALL-TIME FAV)
- Whole Foods
- Fresh Thyme
- Trader Joe’s
As you can see I’m just a littttttle bit passionate about peanut butter. Sry not sry.
Lastly, before I share the recipe for these oatmeal peanut butter chocolate chip bars, I wanted to talk about ingredient swaps. You guys are the swap queens, so I’m hoping to answer all of those questions here!
Peanut Butter Cookie Bar Swaps
- White whole wheat flour –> I recommend swapping with either all-purpose, whole wheat flour, or a gluten-free flour blend. Swap recommendation is 1:1. Note: Do not swap 1:1 for a nut-based flour such as almond flour, coconut flour, etc.
- Peanut butter –> Good news! Any kind of nut butter works for this recipe! My favorite other than peanut butter is cashew butter! Swap recommendation is 1:1.
- Maple syrup –> If you’re hoping to swap the maple syrup for another kind of sugar, make sure you use a liquid sweetener such as honey or agave. Swap recommendation is 1:1.
If you’re wondering what to swap out for the eggs, then this recipe isn’t for you! This is a nut butter and egg-based recipe, so I wouldn’t suggest nixing those!
Store these delicious peanut butter oatmeal bars in an airtight container in the refrigerator for up to 5 days.
Freezer instructions: to freeze, place cooled bars on a cookie sheet. Then, freeze for 1 hour. Transfer bars from cookie sheet to a freezer-safe gallon-size bag. Remove as much air as possible and freeze for up to 3 months.
More Healthy Dessert Recipes
Looking for more healthy dessert recipes just like this? Check out some of our favorites below!
- Pumpkin Almond Butter Freezer Fudge
- Vegan Peanut Butter Banana Cookies
- Healthy Oatmeal Chocolate Chip Cookies
- Fresh Cherry Crisp
- Grain-Free Chocolate Chip Cookie Bars
Peanut Butter Oatmeal Bars
- Preheat the oven to 350ºF and spray an 8x8 baking pan with non-stick cooking spray or line with parchment paper.
- Next, add all of your dry ingredients to a bowl and mix well. Set aside.
- In a separate bowl, whisk your eggs. Then add the rest of your wet ingredients to the eggs. Mix well.
- Slowly add your dry ingredients to wet ingredients. When ingredients are well combined, pour dough into your baking pan. Spread evenly.
- Bake at 350ºF for 15-18 minutes (depending on your oven) and how gooey you want your bars).
Tips & Notes
- Option to sub any other drippy nut butter such as cashew or almond for the peanut butter.
- Option to sub the white whole wheat flour for a gluten-free flour blend. We do not recommend subbing for coconut flour.