Oat Bars
These homemade oat bars are a delicious, nutritious, and easy-to-make snack perfect for breakfast, post-workout fuel, or an on-the-go treat.Made with wholesome ingredients like oats, nut butter, honey, and optional add-ins, they are naturally sweetened and fully customizable. You can bake them for a crispy texture or keep them no-bake for a softer, chewier bite.
Equipment
- 1x Mixing Bowl
- 1x Small Saucepan (if heating nut butter or honey)
- 1x Spatula or Wooden Spoon
- 1x 8x8-inch Baking Pan (or similar size)
- 1x Parchment Paper
- 1x Measuring Cups & Spoons
- 1x Knife (for cutting bars)
Ingredients
Base Ingredients:
- 2 cups rolled oats
- ½ cup nut butter peanut, almond, or cashew
- ⅓ cup honey or maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Optional Add-ins:
- ¼ cup chocolate chips or cocoa nibs
- ¼ cup chopped nuts almonds, walnuts, or pecans
- ¼ cup dried fruit raisins, cranberries, or apricots
- 1 tablespoon chia or flaxseeds for extra fiber and nutrition
Instructions
Step 1: Prepare the Base
- Line an 8x8-inch baking pan with parchment paper for easy removal.
Step 2: Mix the Ingredients
- In a large mixing bowl, combine rolled oats, salt, and any dry add-ins like nuts or seeds.
- In a small saucepan, warm the nut butter and honey over low heat until smooth (skip this step if they are already soft). Remove from heat and stir in vanilla extract.
Step 3: Combine and Press
- Pour the wet mixture into the dry ingredients and stir well until fully coated.
- Transfer the mixture to the prepared pan and press down firmly using a spatula or the back of a spoon to ensure even, compact bars.
Step 4: Bake or Chill
- For Baked Bars: Preheat oven to 350°F (175°C) and bake for 15-20 minutes until lightly golden.
- For No-Bake Bars: Place in the refrigerator for at least 2 hours until firm.
Step 5: Slice and Serve
- Once cooled, lift the parchment paper and transfer the oat bars to a cutting board.
- Use a sharp knife to cut into 12 bars.
- Enjoy immediately or store for later!
Notes
- For a Softer Texture: Use quick oats instead of rolled oats.
- For More Crunch: Add toasted nuts or bake slightly longer.
- Vegan Option: Use maple syrup instead of honey.
- Nut-Free Option: Substitute nut butter with sunflower seed butter.
- Storage: Keep in an airtight container at room temperature (3 days), in the fridge (7 days), or freeze (up to 3 months).