Sweetened with dates and chock full of whole grains, these Chocolate Peanut Butter Oatmeal Bars will curb your sweet tooth in just a few bites. 161 calories and 7 Weight Watchers SP
Chocolate peanut butter oatmeal bars are my new go-to when the ol’ sweet tooth starts acting up after dinner. There are times when a cup of tea will curb it, but other times I need to feed it into submission. Instead of diving into the bag of chocolate chips, protein balls or these chewy no bake date-sweetened bars do the trick.
If you prefer a vegan bar, leave off the chocolate drizzle or make a plant-based liquid chocolate with maple syrup, coconut oil and unsweetened cocoa powder.
These bars are surprisingly simple to make and don’t require any baking. Puree the dry ingredients and dates/peanut butter separately in a food processor, mix it all together and press the mixture into a baking pan before refrigerating. Couldn’t be easier!
WHAT YOU NEED FOR THESE PEANUT BUTTER OATMEAL BARS:
These are the main components need for this recipe (affiliate links included)…
- Dates: This recipe calls for Medjool dates, which are found in the produce section of most grocery stores, typically NOT in the dried fruit aisle. See my note below on Medjool vs. dried dates.
- Puffed kamut: Kamut is a whole grain and can be “puffed” into a light cereal. Puffed kamut can be found in the cereal aisle of many health food stores or online.
- Oats: Use old fashioned (regular) oats for these bars, not steel cut oats, which have a different texture.
- Coconut flakes: Be sure to pick up unsweetened coconut flakes.
- Cashews: I used raw cashews. If you’re in a pinch, roasted cashews can be substituted. Just be aware that they’re typically salted, so you’ll be adding a bit of additional sodium into the recipe.
- Peanut butter: Either creamy or crunchy peanut butter will work, though creamy will eliminate the possibility of being left with some chunks of peanuts (if that’s not your thing).
- Protein powder: I use a plant based protein powder – Vega Made Simple Dark Chocolate Protein Powder – which can be found online or in some health food or vitamin stores.
- Chocolate: Roughly chop some dark (70%) chocolate or use dark chocolate chips if you can find them.
Can I use dried dates instead of Medjool dates?
Medjool dates and dried dates are not the same thing. Medjool dates are fresh fruit, typically found in the produce section, while dried dates are…well, dried. Plus, dried dates are a different varietal of dates – smaller and milder in taste.
If you want to substitute dried dates for Medjool dates, there are two things you need to do:
First, measure by weight, not by the number of dates. I included information for both in the recipe below. Since Medjool dates are larger, you can’t substitute one-for-one.
Second, if using dried dates, soak them before adding to the food processor. Place the dates in a bowl and cover with hot water. Soak for 10 minutes. Drain before using.
How long do oatmeal date bars last?
Once the bars are cut, store them in an airtight container like these ones (affiliate link) in the refrigerator. They will last up to one week.
Can these bars be frozen?
Yes. Cut the bars, wrap well in plastic wrap, then store in a freezer proof container (affiliate) for up to 3 months. Take out the bars as needed and thaw them, wrapped, at room temperature.
Other healthy snacks:
Prune Almond Protein Balls {Cookin’ Canuck}
Apple & Peanut Butter Granola Snacks {Cookin’ Canuck}
Keto Pecan Pie Protein Bars {All Day I Dream About Food}
Mini Maple Pecan Banana Muffins {Everyday Maven}
Chocolate Peanut Butter Oatmeal Bars
Ingredients
- 1 1/2 cup puffed kamut
- 1 cup old fashioned oats
- 1/3 cup unsweetened coconut flakes
- 1/3 cup raw cashews
- 2 tablespoons chocolate protein powder (I use Vega Made Simple Dark Chocolate)
- 1/4 + 1/8 teaspoon salt
- 1/3 cup creamy peanut butter (preferably natural peanut butter)
- 12 ounces (about 20) Medjool dates* pitted
- 1 1/2 ounces dark chocolate roughly chopped
Instructions
- Line an 8- by 8- baking dish with parchment paper so that the paper comes up the sides of the pan.
- Place the dates in a bowl and cover with hot water. Soak for 10 minutes. Drain and set aside.
- In the bowl of a food processor, combine the puffed kamut, oats, coconut and cashews. Process until the mixture resembles coarse meal. Transfer to a large bowl.
- Place the dates and peanut butter in the food processor. Process until the mixture is smooth, scraping down the sides as needed.
- Add the date mixture to the oat mixture. With damp hands, knead the mixture until the oat mixture and date mixture are completely combined. Re-wet hands as needed so that the mixture comes together.
- Press the mixture into the prepared pan.
- Place the chopped chocolate in a microwave-safe bowl. Melt the chocolate on 50% power in 10 to 15 second intervals, stirring each time, until the chocolate is melted.
- Drizzle the chocolate over the bars. Refrigerate until set, about 1 hour. Cut into 16 pieces. Serve, or refrigerate in a sealed container.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
alyssa | everydaymaven says
I wish I had one of these right now with my tea! Thanks for including my recipe <3