Peanut Butter Oat Breakfast Bars

May  6, 2020
0 Ratings
Photo by Anna Ramiz
  • Prep time 10 minutes
  • Cook time 30 minutes
  • Makes 16 squares
Author Notes

These peanut butter breakfast bars are filled with oats and dark chocolate and topped with flaky salt. They are naturally gluten-free and a perfect treat anytime of day.

Read More: —Anna Ramiz

What You'll Need
  • 1 3/4 cups rolled oats
  • 3/4 cup ground flaxseed
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup light brown sugar
  • 1/2 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1/3 cup peanut butter
  • 1 tablespoon vanilla extract
  • 1/2 cup walnuts, toasted
  • 1 cup dark chocolate, chopped
  • 1/3 cup almond butter
  • 1/2 teaspoon kosher salt
  • 1/2 cup coconut chips, toasted
  1. Preheat the oven to 350° F. Line a 9x13” baking dish with parchment leaving about an inch overhang and set aside.
  2. In the bowl of a food processor, combine 3/4 cups rolled oats and flaxseed. Pulse until oats are coarsely ground and resemble the consistency of bread crumbs. Transfer the mixture to a large bowl and add the remaining 1 cup whole rolled oats, cinnamon, and salt.
  3. Place chopped walnuts on a small baking sheet and toast for 5-7 minutes, until nutty and fragrant. In the last 2-3 minutes of toasting, add the coconut chips. Remove from the oven when everything is lightly browned and let cool while you mix the wet ingredients.
  4. In a medium bowl, combined melted coconut oil, maple syrup, brown sugar, vanilla extract, and nut butters. Whisk until smooth and homogenous.
  5. Pour combined wet ingredients into the dry ingredients and fold with a rubber spatula until well mixed and a crumbly batter has formed. Fold in the walnuts, toasted coconut, and chocolate.
  6. Pour the mixture into the prepared pan and use a rubber spatula or your hand to press down into an even layer. Bake for 25-30 minutes, rotating the pan halfway through the baking time, until golden brown. Remove from the oven, sprinkle with flaky salt, and let cool in the pan for at least an hour. (The longer you let them cool, the more likely they will hold together). If you want to speed this up, when the pan has cooled mostly, you can transfer it to the refrigerator.
  7. When you are ready to slice, grab the parchment paper sides and gently lift the bars out of the pan. Slice into even squares and share with a friend!

See what other Food52ers are saying.

  • Marjory Rockwell
    Marjory Rockwell
  • Anna Ramiz
    Anna Ramiz

2 Reviews

Marjory R. June 12, 2020
You're missing some ingredients in your ingredient list
Anna R. June 12, 2020
Thanks for catching that! Fixed!