Description
These Peanut Butter Oatmeal Bars are a deliciously chewy and satisfying treat, combining the hearty texture of oats with the rich creaminess of crunchy peanut butter. Perfect as a snack or a lunchbox addition, these bars are easy to make with simple pantry ingredients and baked to golden perfection with a delightful peanut butter layer.
Ingredients
Dry Ingredients
- 1 cup (150 g) all-purpose/plain flour
- 1 cup (80 g) old-fashioned rolled oats
- 1/2 tsp sea salt
- 1/2 tsp baking/bicarb soda
Wet Ingredients
- 1/2 cup (125 g) butter – melted
- 1/3 cup (70 g) brown sugar
- 2 tsp vanilla bean paste
- 1 cup peanut butter – crunchy
- 2 tbsp maple syrup
Instructions
- Preheat Oven: Preheat your oven to 175°C (350°F) to ensure it reaches the correct temperature for baking the bars evenly.
- Prepare Baking Dish: Line a 20 x 20 cm (8 x 8 inch) baking dish with non-stick baking paper, allowing an overhang to make it easier to remove the bars after baking.
- Mix Dry Ingredients: In a medium-sized bowl, combine the flour, rolled oats, sea salt, and baking soda, mixing thoroughly to distribute all components evenly.
- Combine Wet Ingredients: Melt the butter and in a separate bowl, blend the melted butter with the vanilla bean paste and brown sugar until fully combined.
- Combine Mixtures: Add the wet mixture into the dry ingredients bowl and mix well until you achieve a consistent batter.
- Form Base Layer: Press about 3/4 of the mixture firmly into the prepared baking tin, reserving approximately 100 g (a tightly packed 1/2 cup) of mixture for the topping. Bake this base layer for 10 minutes to set.
- Prepare Peanut Butter Layer: In a small bowl, mix the peanut butter with the maple syrup. If the peanut butter is very thick, gently microwave it for a few seconds to soften and make it easier to spread.
- Assemble Bars: Remove the partially baked base from the oven and immediately spread the peanut butter mixture evenly over it. Then crumble the remaining reserved mixture with your fingers and sprinkle it over the peanut butter layer as a topping.
- Final Bake: Return the baking dish to the oven and bake for another 10 minutes, or until the topping is cooked through and lightly golden brown.
- Cool Bars: Remove the bars from the oven and let them cool on the bench for 30 minutes to set further.
- Chill and Cut: Transfer the cooled bars to the refrigerator and chill for an additional 30 minutes until completely cool. Use the baking paper overhang to lift the bars from the tin and cut them into squares. Cutting while warm may cause the bars to crumble.
Notes
- Using crunchy peanut butter adds texture and contrast to the chewy oats.
- Allowing the bars to cool completely in the fridge ensures they hold together well when cut.
- You can substitute maple syrup with honey or agave syrup if preferred.
- For a gluten-free version, use certified gluten-free oats and flour.
- Store the bars in an airtight container in the refrigerator for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
