Description
These no‑bake bars combine oats, peanut butter, Greek yogurt and chocolate for a crunchy, protein‑rich snack or dessert.
Ingredients
- 1½ cups rolled oats
- ½ cup peanut butter (creamy)
- ½ cup plain Greek yogurt
- ⅓ cup honey or maple syrup
- ¼ teaspoon vanilla extract
- ½ cup dark or semi‑sweet chocolate chips, melted or chopped for topping
- Optional: pinch of salt, chopped nuts or seeds for extra crunch
Instructions
- In a bowl, mix together the oats, peanut butter, Greek yogurt, honey (or maple syrup), vanilla extract, and optional pinch of salt until well combined.
- Line an 8×8‑inch (or similar) baking dish with parchment paper.
- Press most of the mixture firmly into the bottom of the prepared dish to form an even layer.
- Melt the chocolate chips (in microwave in 20‑30 second bursts, stirring between, or over a double boiler), then spread (or drizzle) over the oat layer.
- If desired, sprinkle chopped nuts or seeds on top for extra crunch.
- Refrigerate (or freeze) the bars for at least 2‑3 hours (or until firm) so they set properly.
- Once set, lift out using parchment, cut into bars or squares, and store in an airtight container in the fridge (or freezer for longer storage).
Notes
- Use unsweetened or low‑sugar peanut butter to reduce added sugars.
- For a firmer texture, chill in the freezer first then move to fridge for serving.
- You can substitute rolled oats with gluten‑free oats if needed.
- Full‑fat Greek yogurt gives creamier texture; non‑fat works but bars may be less creamy.
- If bars are too sticky, add a tablespoon or two more oats or press more firmly.
Nutrition
- Serving Size: 1 bar (assuming 12 bars per batch)
- Calories: ≈ 180‑220 kcal
- Sugar: ≈ 10‑14 g
- Sodium: ≈ 80‑120 mg
- Fat: ≈ 9‑12 g
- Saturated Fat: ≈ 3‑5 g
- Unsaturated Fat: ≈ 5‑8 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 18‑22 g
- Fiber: ≈ 2‑4 g
- Protein: ≈ 5‑8 g
- Cholesterol: ≈ 5‑10 mg
