These peanut butter chocolate bites are a no bake style treat with a rich, soft chocolaty texture and deep roasted oat flavor. Butter toasted oats creates a warm, nutty base that pairs perfectly with creamy peanut butter, cocoa powder, and caramel like turbinado sugar. They are easy to portion, simple to make, and perfect for snacks, school lunch, or a quick sweet bite.

Featured Standouts

Toasted Oatmeal

Toasting the oats in butter develops a deep, nutty flavor while creating a heartier texture that makes every bite taste warm and comforting.

Peanut Butter

Peanut butter gives these bites their creamy richness while helping bind the mixture together for a satisfying, chewy texture.

Cocoa Powder

Cocoa powder delivers a rich chocolate flavor without making the bites overly sweet, balancing the peanut butter beautifully.

Turbinado Sugar

Turbinado sugar adds a subtle caramel flavor and gentle crunch while complementing the roasted oats and chocolate.

Vanilla Extract

Vanilla rounds out all of the flavors, adding warmth and making the chocolate and peanut butter taste even richer.

TIPS & TRICKS FOR THE BEST PEANUT BUTTER CHOCOLATE OATMEAL BITES

Toasting The Oats

Allow the oats to become fragrant and one shade darker before adding the remaining ingredients for the best toasted flavor.

Natural Peanut Butter

Use natural creamy peanut butter only if it has been thoroughly stirred so the oil is fully incorporated.

Tightening the Balls

If the mixture seems too loose, simmer for a few extra minutes until the liquid is absorbed by the oats.

Shaping & Chilling 

Scoop the mixture while still warm for the easiest shaping before it begins to firm. Chill the bites for at least 30 minutes before serving for the best texture and cleanest bite.

Inclusive Adaptions

Reduced Sugar Option

Reduce the turbinado sugar or replace part of it with your preferred granulated sugar alternative that is suitable for cooking.

Nut Free Option

Replace the peanut butter with sunflower seed butter for a nut free version while maintaining a creamy texture.

Low Energy Preparation

Use a spring loaded cookie scoop to portion the bites quickly with less hand strength and line the tray with parchment paper for easy cleanup.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Medium saucepan

Wooden spoon or silicone spatula

Measuring cups

Measuring spoons

Small cookie scoop or two spoons

Parchment paper

Sheet pan or tray

SIMILAR INGREDIENTS TO

BROWNIE BATTER PANCAKES

STUFFED BANANA PANCAKES

BLUEBERRY CREAM CHEESE PANCAKES

ENJOY THIS RECIPE WITH

PEANUT BUTTER OATMEAL RAISIN COOKIES

PAN AU CHOCOLAT BREAD PUDDING

SMORES CHEESECAKE BARS

Recipe

Marissa Bolden

Peanut Butter Chocolate Oatmeal Bites

These bites are a no bake style treat with a rich, soft chocolaty texture and deep roasted oat flavor. Butter toasted oats creates a warm, nutty base that pairs perfectly with creamy peanut butter, cocoa powder, and caramel like turbinado sugar. They are easy to portion, simple to make, and perfect for snacks, school lunch, or a quick sweet bite.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 6 Balls

Ingredients Equipment Method

Ingredients

  

• 1 cup rolled oats
• 3 Tb butter
• 2 Tb creamy peanut butter
• 1 tsp unsweetened cocoa powder
• 3 Tb turbinado sugar
• 1/2 cup water
• 1 tb vanilla extract
• 1/2 teaspoon sea salt

Equipment

• Medium saucepan
• Wooden spoon or silicone spatula
• Measuring cups
• Measuring spoons
• Small cookie scoop or two spoons
• Parchment paper
• Sheet pan or tray

Method

 

1. Line a sheet pan or tray with parchment paper and set aside.
2. Melt the butter in a medium saucepan over medium heat.
3. Add the oats and cook, stirring frequently, until they become golden, aromatic, and about one shade darker. About 3 minutes
4. Reduce the heat to low and stir in the turbinado sugar, cocoa powder, peanut butter, water, and sea salt until well combined.
5. Increase the heat just enough to bring the mixture to a gentle boil, then reduce to a simmer. Cook for 5 to 10 minutes, stirring occasionally, until the liquid is absorbed and no visible liquid remains in the pan.
6. Remove the saucepan from the heat and stir in the vanilla extract.
7. Using a small cookie scoop or two spoons, portion the mixture into 1 ounce bites and place them on the prepared parchment lined tray. Once cooked to the touch lightly grease hands and smooth the bites. (Tossing with cocoa powder optional)
8. Allow the bites to cool until firm, then refrigerate until chilled before serving.

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