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If you think dessert has to be complicated, loud, or require the oven to audition for a spot on a reality show, think again. These No-Bake Peanut Butter & Blueberry Oat Bars are everything you want in a snack: chewy, slightly crunchy, subtly sweet, and packed with real ingredients that do good things for your body. They’ve got the nostalgic peanut-butter-and-jelly vibes with a modern, health-conscious twist—no baking, and zero guilt.
Why you’ll love them
Fast: Ready in about 20 minutes with a short chill time.
Nourishing: Rolled oats, nut butter, and chia seeds lend fiber, protein, and healthy fats.
Flexible: Use fresh, frozen, or freeze-dried blueberries (each gives slightly different texture and flavor).
Kid-friendly: Sweet but not cloying—perfect for lunchboxes or after-school fuel.
Pantry-friendly: Minimal ingredients, many of which you probably already have.
Tips & swaps
Peanut allergy: Substitute sunflower seed butter or tahini (increase sweetener slightly to balance bitterness).
Less sweet: Reduce honey/maple by 1–2 tablespoons; bars will be chewier.
Boost protein: Stir in 2–3 tablespoons of your favorite protein powder (choose unflavored or vanilla) and add a splash of milk if mixture feels too dry.
Juicier fruit: If using fresh blueberries, coat them lightly in a bit of oat flour before folding in—this helps prevent discoloring and sogginess.
Texture play: Swap half the oats for quick-cooking oats for a softer bar, or add puffed quinoa for crunch.
Portable: Wrap individually in parchment for school or work snacks.
Serving ideas
Warm a bar slightly and dollop with Greek yogurt for breakfast.
Crumble over a smoothie bowl for instant texture upgrades.
Pair with an apple or a latte for afternoon pick-me-up.
No Bake Peanut Butter & Blueberry Oat Bars
These No-Bake Peanut Butter & Blueberry Oat Bars are everything you want in a snack: chewy, slightly crunchy, subtly sweet, and packed with real ingredients that do good things for your body.
Ingredients
- 1/3 C. Maple Syrup
- 2 Tbsp. Coconut Oil
- 1/3 C. Creamy Peanut Butter
- 1 C. Quick Oats
- 1 C. Oat Flour
- 1 C. Frozen Blueberries
- 1/4 C. Water
- 1 Tbsp. Chia Seeds
Instructions
- Mix the 1/3 C. Maple Syrup, 2 Tbsp. Coconut Oil, 1/3 C. Creamy Peanut Butter, 1 C. Quick Oats, and 1 C. Oat Flour together in a medium mixing bowl until well combined.
- Lightly coat the inside of a 9x5" loaf pant with non-stick cooking spray and press about 3/4 of the peanut butter oat mixture into the prepared pan. Set aside along with the remaining peanut butter oat mixture.
- Place the 1 C. Frozen Blueberries, 1/4 C. Water, and 1 Tbsp. Chia Seeds into a small skillet over a medium-high heat. Bring it all to a simmer then reduce the heat to medium and cook for a few minutes or until the chia is blooming and some of the water has cooked off to leave a thickened blueberry mixture.
- Pour the blueberry and chia mixture over the pressed peanut butter and level it out.
- Crumble the remaining peanut butter and oat mixture over the top.
- Place the pan into the fridge for at least 30 minutes to chill.
- Once done, remove from the fridge and cut into 6 bars to enjoy right away or cover and keep in the fridge for 3-5 days.
Nutrition Facts
Calories
326Fat (grams)
15 gSat. Fat (grams)
6 gCarbs (grams)
42 gFiber (grams)
5 gNet carbs
38 gSugar (grams)
15 gProtein (grams)
9 gSodium (milligrams)
68 mgCholesterol (grams)
0 mgNutritional Claims: Balanced • Low Sodium • Vegan • Vegetarian • Pescatarian • Dairy Free • Egg Free • Milk Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher • Dairy Free Aged
Step-by-Step Photos:
