No-Bake Oatmeal Bars
These no-bake oatmeal bars are easy to make in minutes with just 6 healthy ingredients.
- dietary needs – vegan, gluten-free, oil-free, no added sugar (can be made without peanut butter)
- high in protein – 8 grams of plant-based per bar
- dates – any variety works as long as they’re soft and moist, I like medjool or sayer dates
- almonds – use plain, raw almonds with no added oil or salt
- oats – rolled or quick oats both work great
- hemp seeds – readily available in stores or online, may be labelled hemp hearts – same thing!
- peanut butter – use natural peanut butter or sub almond butter, sunflower seed butter or tahini
- maple syrup – pure maple syrup works best but can be subbed with agave if needed
Step by Step Instructions
Step 1. Add the almonds and dates to a food processor and mix into a crumbly dough.
Step 2. Add the oats, hemp seeds, peanut butter and maple syrup and process until you have a thick, sticky dough.
Step 3. Line a standard-sized loaf pan with parchment paper then use your hands to firmly press the dough into the pan.
Place in the freezer for an hour, then lift out of the pan, cut into bars and enjoy!
Tips and Notes
- Dates: Be sure to use soft, moist dates. If your dates are overly dry, soak them in hot water for 15 minutes then drain well before using.
- Peanut-Free Option: Sub almond butter, tahini or sunflower seed butter for the peanut butter. For a completely nut-free energy bar, try my sunflower sesame bars.
- Troubleshooting: If the mixture seems too dry, add 1 tsp of warm water, process again and repeat until you can easily press the dough into a little ball.
How to Store
- Fridge: Store in a sealed container for up to 2 weeks.
- Freezer (Recommended): Store in a sealed container or freezer-safe bag for up to 3 months. Can be enjoyed straight from the freezer as they don’t freeze solid.
- Room Temperature: If taking the bars to-go, they’re fine out of the fridge but will start to get soft. For best results, freeze before hand and try to keep in a cool place if possible.
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- Place the almonds and dates in a food processor or high-powered blender and mix until it forms a crumbly dough.
- Add the oats, hemp seeds, peanut butter and maple syrup and process until it forms a thick dough you can squeeze into a small ball.
- Line a standard-sized loaf pan with parchment paper then firmly press the dough into the pan. Spend a few minutes pressing it in to the corners and flattening the surface.
- Place in the freezer for about 1 hour to firm.
- Use the parchment paper to lift the bars out of the pan then cut into 8 squares or 6 bars and store in the fridge in an air-tight container.
Dates: It’s important to use soft, fresh dates in this recipe as they add moisture and bind the bars. If you don’t have soft dates, pour boiled water over dry dates and soak for 15 minutes then drain before using.
Nut-Free Option: These can be made nut-free by using sunflower seed butter or tahini instead of peanut butter and sunflower seeds instead of almonds.
Storage: Sealed container in the fridge for up to 2 weeks or freezer (recommended) for up to 3 months. Okay at room temperature for a day or two, keep cool if possible so they don’t get too soft.
- Serving Size: 1 bar
- Calories: 259 calories
- Fat: 12 grams
- Carbohydrates: 32 grams
- Protein: 8 grams
Keywords: no-bake oatmeal bars, no-bake peanut butter oatmeal bars
Update Note: Originally published February 20, 2013. Last updated with new photos and text on August 11, 2020.