Description
Chewy peanut butter oat bars packed with chocolate chips and oats for texture. One bowl, pantry staples, and about 15 minutes of prep. Crisp top, soft middle, and easy to slice.
Ingredients
- ½ cup / 105g vegan butter, soft but not melted
- 1 cup / 200g dark brown sugar, packed
- ½ cup / 125g crunchy peanut butter
- ¼ cup / 60ml plant milk
- 1 teaspoon vanilla extract
- 1 cup / 87g rolled oats
- 1 cup / 140g plain flour
- 1 teaspoon bicarb soda
- ½ teaspoon salt (I used Celtic sea salt)
- ¾ cup / 125g vegan chocolate chips (separated ½ cup for filling, ¼ cup for topping)
- 2-3 tablespoons roasted peanuts, for topping (optional)
Instructions
Tip: For step-by-step images, please check earlier in the post.
- Prep: Preheat the oven to 355°F / 180°C. Line a square baking pan (about 8-inch / 20cm) with parchment paper, leaving a bit of overhang.
- Cream the base: In a large bowl, add the softened vegan butter (½ cup) and dark brown sugar (1 cup), and incorporate the butter into the sugar with the back of a spoon. Once combined, mix it really well until the mixture is a lighter brown in color and the mix is cohesive (about 30–60 seconds).
- Add peanut butter + liquids: Mix in the crunchy peanut butter (½ cup), plant milk (¼ cup), and vanilla extract (1 teaspoon) until fully combined.
- Add dry ingredients: Sprinkle over the rolled oats (1 cup), plain flour (1 cup), bicarb soda (1 teaspoon), and salt (½ teaspoon), and mix until the dough comes together and no dry flour remains.
- Add chocolate chips: Fold in the vegan chocolate chips (½ cup, from the total ¾ cup).
- Press into pan: Tip the dough into the prepared pan and press into an even layer.
- Top it with extras: Sprinkle over the remaining vegan chocolate chips (¼ cup) and the roasted peanuts (2–3 tablespoons), pressing them in lightly.
- Bake: Bake for 25–30 minutes, until the top looks set and lightly browned at the edges. To test if they’re ready, press the center gently — it should feel firm, not soft or springy, before you take them out.
- Cool completely: Let it cool in the pan for at least 1 hour, or until completely cooled. Lift out using the parchment, then slice into squares. Perfect served with a cup of plant milk as a snack or topped with ice cream for a decadent dessert.
Notes
Peanuts: if you’d like to take the sweet and salty balance a little further, use salted peanuts instead.
Brownie-style bars: If you’d like fudgy brownie-style bars, slightly underbake them.
Storage: Store in an airtight container at room temperature for 3–4 days. If the kitchen is warm, refrigerate them to keep them firm. They freeze well for up to 3 months.
