Description

These Peanut Butter Oatmeal Bars are a deliciously chewy and nutty snack, combining wholesome oats with rich peanut butter in a layered baked treat. Perfectly balanced with brown sugar sweetness and a hint of vanilla, these bars are easy to make, require basic pantry ingredients, and are ideal for a nourishing breakfast or satisfying snack. They bake up golden, with a soft peanut butter layer sandwiched between an oat and flour base and crumble topping, chilled to firm up for neat slicing.

Ingredients

Dry Ingredients

1 cup (150 g) all-purpose/plain flour (gluten-free option available)
1 cup (80 g) old-fashioned rolled oats (gluten-free option available)
½ teaspoon sea salt
½ teaspoon baking soda

Wet Ingredients

½ cup (125 g) butter, melted
⅓ cup (70 g) brown sugar
2 teaspoons vanilla extract
1 cup peanut butter (preferably crunchy, natural peanut butter)
2 tablespoons maple syrup

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 175°C (350°F). Line a 20 x 20 cm (8 x 8 inch) baking dish with non-stick baking paper, ensuring there is an overhang to make removing the bars easier.
Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, rolled oats, sea salt, and baking soda. Stir well to distribute evenly.
Combine Butter Mixture: Melt the butter and place it in another bowl. Add the brown sugar and vanilla extract, mixing until fully incorporated.
Combine Dry and Wet Mixtures: Add the butter mixture to the dry ingredients and mix thoroughly to form a consistent dough-like mixture.
Press Base Layer: Reserve about ¼ of the mixture (approximately 100 g or a firmly packed ½ cup) for the topping. Press the remaining ¾ of the mixture firmly and evenly into the prepared baking dish to form the base layer.
Bake Base Layer: Bake the base in the preheated oven for 10 minutes to set it.
Prepare Peanut Butter Layer: In a small bowl, stir the peanut butter and maple syrup together until smooth. If the peanut butter is very thick, microwave briefly to loosen it, making it easier to spread.
Spread Peanut Butter Layer: Remove the base from the oven and immediately spread the peanut butter mixture evenly over it.
Add Crumble Topping: Crumble the reserved oat-flour mixture evenly over the peanut butter layer using your fingers.
Bake the Bars: Return the dish to the oven and bake for an additional 10 minutes, or until the topping is cooked through and golden brown.
Cool and Chill: Remove the bars from the oven and let cool at room temperature for 30 minutes. Then, chill them in the fridge for at least 30 minutes before cutting to allow them to set properly and prevent crumbling.
Slice and Serve: Use the baking paper overhang to lift the bars from the dish and cut into squares. Serve chilled.

Notes

Flour: For gluten-free versions, use a gluten-free all-purpose flour blend tested for baking.
Rolled Oats: Use gluten-free rolled oats if needed to maintain gluten-free status.
Peanut Butter: Natural peanut butter is preferred; if thick, warm slightly before spreading. The residual heat from the baked base helps in spreading too.
Tablespoon: Measurements use a standard Australian tablespoon of 20 ml (4 teaspoons).
Measurement Accuracy: For best results in baking, weigh your ingredients.
Chilling: Chilling the bars before slicing is essential to prevent them from falling apart.
Storage: Store bars in an airtight container in a cool place. Best consumed within two days but last up to four days, though they may soften. In warm weather, refrigerate and consume within a week.
Freezing: Once completely cooled, freeze bars in an airtight container with parchment paper between layers for up to two months. Thaw at room temperature before serving.