Oat Bars with Chocolate Peanut Butter Topping


Ever wonder how to make oatmeal cookies even better?

,I wondered this earlier. Earlier today, I was about to bake oatmeal cookies. Then I remembered a conversation I had with my son this morning. In response to hey, kid, I’m going to make oatmeal cookies, I get this as a response, ” well, I’m not going to eat ANY oatmeal cookies!” Why? He thinks they’re healthy, like vegetables (if you know him, you know vegetables are his nemesis). Well, can’t say I’m not happy he can form his own 6 year old strong (albeit, incorrect) opinion, but like, give a cookie a chance, kid!

So I decided to pivot to oatmeal bars. But how do I make them a little extra?

Then it dawned on me. Chocolate. Oooh. Chocolate AND peanut butter. OOOOOH. Yes, Bingo.

The base for the oatmeal cookie bars is similar to my cookie recipe found here.

A couple of tweaks- I use almond flour instead of all purpose in the recipe, no cloves, and those are the only changes. Just bake in a 9×13 pan and voila. Base of oat bars.

Be sure to let me know what you think of these treats on social

Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.

Shopping List

  • 2.5 sticks of room temperature unsalted butter

  • 1/2 cup light brown sugar

  • 1/2 cup dark brown sugar

  • 1/2 cup granulated sugar

  • 1 room temperature egg

  • 1 tbsp molasses

  • 1 tbsp vanilla extract

  • 1 1/2 cups almond flour (can sub all purpose)

  • 1 tsp baking soda

  • 1/2 tsp kosher salt

  • 1.5 tsp cinnamon

  • 3 cups oats (can sub gluten free)

  • 9 ounces milk chocolate chips
  • 3/4 cup unsalted, creamy peanut butter


Preheat the oven to 350 degrees.

Line a 9×13 pan with parchment paper; be sure to add enough to have a 1″ overhang on each side for easy bar removal.

Whisk together your dry ingredients in a small bowl- the flour, cinnamon, baking soda, salt, and oats. Set aside.

In a stand mixer fitted with a paddle attachment, mix together the butter and all of the sugars. Allow to cream nicely, about 3 minutes.

Next, add your egg, molasses, and vanilla and mix until thoroughly incorporated.

With your mixer on the lowest speed slowly add in the dry ingredients. Once mostly incorporated, you should raise the speed on your mixer. If the bottom of the mixer is not mixed in, grab a wooden spoon and mix until combined.

Pour the oat batter into the 9×13 pan. Bake at 350 degrees for 25-30 minutes.

During the last 5 minutes of baking, melt the 9 ounces of milk chocolate and 3/4 cup of smooth peanut butter. Stir until fully combined and melted.

Remove the cookie bar from the pan and pour the chocolate peanut butter mix on top. Place in the fridge until cooled and then slice and serve!