Chewy Chocolate Chip Peanut Butter Oatmeal Bars

If you’re craving something sweet for breakfast or a satisfying snack, these Chocolate Chip Peanut Butter Oatmeal Bars deliver. Made from oats, ripe bananas, creamy peanut butter, and chocolate chips, they bake into soft, chewy bars with a naturally sweet flavor. Ready in about 30 minutes, they’re simple to prepare and portable for busy mornings, school lunches, or on-the-go snacks.

Why You’ll Love This Recipe

Portable and convenient. These bars travel well, making them a perfect choice for packed breakfasts or snacks.
Quick to prepare. With about 5 minutes of active prep and a short bake time, you can have bars ready in roughly 30 minutes.
Simple, wholesome ingredients. No refined flour or processed sugars are required—bananas and maple syrup provide natural sweetness while oats and peanut butter add fiber and protein.

Ingredients You’ll Need

Ingredients needed for chocolate chip peanut butter oatmeal bars.

Rolled oats — 4 cups. Use quick-cooking oats for a finer, denser texture if preferred.
Mashed ripe bananas — about 1 1/2 cups (roughly 3 large bananas). Ripe bananas are sweeter and easier to mash.
Creamy peanut butter — 1 cup. Almond or cashew butter can be substituted.
Maple syrup — 1/4 cup. Honey or agave nectar works as an alternative.
Chocolate chips — 1 cup, plus a handful to sprinkle on top. Choose semi-sweet, milk, or dark chips to suit your taste.
Pinch of salt — to balance and enhance the peanut butter flavor.

How To Make Chocolate Chip Peanut Butter Oatmeal Bars

Oatmeal bar ingredients in a clear baking bowl. — **Step 1:** Preheat the oven to 350°F (175°C). In a large bowl, mash the ripe bananas until smooth. Stir in the peanut butter and maple syrup until well combined. Add the oats and a pinch of salt, mixing until evenly incorporated. Fold in the chocolate chips, reserving a few to sprinkle on top.

Uncooked oatmeal bar batter pressed into a square baking pan lined with parchment. — **Step 2:** Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. Press the batter firmly and evenly into the pan with a spatula, paying attention to the corners. Sprinkle the reserved chocolate chips over the surface.

Baked oatmeal bars in a pan. — **Step 3:** Bake in the preheated oven for about 15 minutes, or until the edges turn lightly golden. Avoid overbaking—bars should remain soft and slightly chewy.

9 oatmeal bars topped with chocolate chips on a baking tray. — **Step 4:** Allow the pan to cool for a short while, then use the parchment overhang to lift the slab out. Cool a bit longer so the bars set, then cut into 12 squares. Serve warm or at room temperature.

Nine peanut butter oatmeal bars on parchment paper topped with chocolate chips.

Recipe Tips

Use ripe bananas for the best natural sweetness and easy mashing.
For a smoother texture, choose creamy peanut butter; swap in another nut butter if you prefer.
Leave parchment paper overhang to lift the bars from the pan easily.
Watch the baking time closely—overbaking makes the bars dry and hard. Aim for a light golden edge and a soft center.
If you want extra texture, stir in a handful of chopped nuts or shredded coconut.

Storing and Reheating

Storing: Store the bars in an airtight container in the refrigerator for up to one week. For longer storage, wrap each bar individually and freeze (see FAQ below).

To reheat: Bring refrigerated bars to room temperature for about an hour, or microwave a single bar for 10–15 seconds to soften. Frozen bars thaw well in the fridge overnight or at room temperature for an hour.

Three chocolate chip peanut butter oatmeal bars in a stack.

Frequently Asked Questions

Can I freeze these bars?

Yes. Wrap each bar individually in plastic wrap or place them in a freezer-safe bag. Freeze for up to two months. Thaw in the refrigerator overnight or at room temperature for an hour before serving.

Can I use quick oats instead of rolled oats?

Quick oats will work, but the texture will be softer and denser with less chew. Rolled oats hold their shape better and deliver the classic chewy texture most people expect.

Closeup of two chocolate chip peanut butter oatmeal bars on parchment.

More Oatmeal Recipes

Blueberry Baked Oatmeal Cups
Chocolate Chip Baked Oatmeal
Oatmeal Jam Cookies
Strawberry Oatmeal Breakfast Bars
Apple Cinnamon Baked Oatmeal Cups

Recipe Details

Prep time: about 5 minutes
Cook time: about 25 minutes total (15 minutes baking, plus cooling)
Total time: about 30 minutes
Yield: 12 bars

Full Ingredient List

4 cups rolled oats (or quick-cooking oats for a finer texture)
1 1/2 cups mashed ripe bananas (about 3 large bananas)
1 cup creamy peanut butter (or almond/cashew butter)
1/4 cup maple syrup
1 cup chocolate chips, plus a handful to top
Pinch of salt

Instructions

Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
In a large bowl, mash the bananas until smooth. Add peanut butter and maple syrup, stirring to combine.
Add the oats and a pinch of salt to the wet mixture and stir until evenly mixed. Fold in the chocolate chips, keeping a small amount aside for the top.
Transfer the mixture to the prepared pan and press it firmly into an even layer, making sure the corners are filled.
Sprinkle the reserved chocolate chips on top.
Bake for about 15 minutes, or until the edges begin to turn lightly golden. Avoid overbaking.
Remove from the oven, allow to cool slightly, then use the parchment overhang to lift the slab from the pan. Let cool enough to set, then cut into 12 bars.
Serve warm or at room temperature. Store cooled bars in an airtight container in the refrigerator.

Notes

Allow bars to cool before cutting for cleaner slices and better shape retention.
If you prefer a less sweet bar, reduce maple syrup slightly or use fewer chocolate chips.
For added texture, stir in a small handful of chopped nuts, seeds, or dried fruit.
Bars keep well in the fridge for up to one week and freeze for up to two months when wrapped tightly.

Nutrition (per bar, approximate)

Calories: 341 kcal
Carbohydrates: 42 g
Protein: 9 g
Fat: 17 g (Saturated fat: 5 g)
Fiber: 4 g
Sugar: 17 g
Sodium: 95 mg