Easy No-Bake Peanut Butter Oat Bars
Easy to prepare, these no-bake peanut butter oat bars are a healthy and inexpensive alternative to store-bought snacks. Perfect for mornings, afternoons, and evenings, these bars are packed with protein, making them an excellent option for an on-the-go meal.
Easy to prepare, these no-bake peanut butter oat bars are a healthy and inexpensive alternative to store-bought snacks. Perfect for mornings, afternoons, and evenings, these bars are packed with protein, making them an excellent option for an on-the-go meal.
- Carbohydrate 31.4470265625 g
- Cholesterol 0.11484375 mg
- Fat 21.66488796875 g
- Fiber 5.07231259679422 g
- Protein 13.55737234375 g
- Saturated Fat 5.29029734375 g
- Serving Size 1 1 Serving (79g)
- Sodium 192.500734375 mg
- Sugar 26.3747139657058 g
- Trans Fat 15.28692965625 g
- Calories 360 calories
Step-by-step
- If needed, melt peanut butter with honey on stove or in microwave until easy to stir.
- Mix in vanilla, oats and skim milk until thoroughly combined. (Add enough milk so mixture isn't dry.)
- Line an 8 x 8 glass or metal pan with foil, then press peanut butter oat mixture evenly into the pan.
- Freeze for 1 hour before cutting into 8 bars.
- Store bars in freezer or refrigerator. If freezing, you might want to let your bars thaw out a bit before eating.
Freezing the mixture for a full sixty minutes dictates whether the squares hold their shape or crumble upon slicing. Natural peanut butter varies significantly in oil separation, meaning the exact amount of skim milk required to bind the dry oats depends entirely on the thickness of the nut butter jar. Rolled oats absorb moisture differently than quick-cooking varieties, so mix the ingredients thoroughly until no dry pockets remain at the bottom of the mixing bowl. Line an eight-by-eight-inch metal or glass pan with aluminum foil to allow for clean extraction once the chilling window concludes. Press the dense mass into the corners using the flat bottom of a measuring cup to ensure uniform density throughout the block. Storing the finished portions in the freezer requires a short thawing period of five to ten minutes at room temperature before consumption to soften the fats. Alternatively, keeping the pan covered in the refrigerator yields a softer texture that remains ready to portion immediately.
