These fun and spooky no-bake oat bars are the perfect Halloween treat. They’re vegan & gluten-free and easy to make. With simple healthy-ish ingredients that make it a great last-minute dessert. They freeze well for a while so you can snack on them later!

About The Recipe

• Vegan | Gluten-free

• No-Bake

• Healthy-ish

• Spooky & Simple

• Perfect Halloween treat

Ingredients You Need

For The Oat Mix

• Oats: Quick oats are great in this recipe, as they combine well with the plant milk and the rest of the ingredients.

• Dried fruit: Use your favourite. Dried raisins, cranberries, apricot, etc.

• Nuts & Seeds: Your choice of almonds, walnuts, sunflower seeds, etc. Omit if allergic.

• Banana: Used as a sweetener for the oat mix. Feel free to substitute with apple sauce.

• Plant milk: Choose any plant milk – I like oat milk.

Toppings

• Peanut butter: Melted-then-cooled peanut butter.

• Chocolate chips: Melted-then-cooled chocolate chips.

• Coconut oil: A little is used to melt the peanut butter & chocolate chips.

How To Make Spooky Oat Bars

Step 1: First Layer

Prepare the toppings. In two separate bowls, add 3 tbsp of each peanut butter and chocolate chips.
Add 1/2 tsp of coconut oil to each bowl.
Microwave for 30 seconds, at 10 second intervals – stirring each time. Let cool for a minute or two before using.
Empty the melted peanut butter & chocolate into a spooky baking mold, 1 tsp at a time – alternating between the two toppings. Evenly spread into a thin layer, including the edges.
Freeze for at least 1 hour.

Step 2: Second Layer

Prepare the oat mix. Combine all the ingredients in a large bowl using a spatula.
Set aside in the fridge until the first layer is ready.
Using a tablespoon to measure, evenly spread the oat mix over the frozen first layer. Gently press down with the back of a spoon into an even thick layer. Chill in the freezer until ready to use.

Tip: The oat mix will not completely hold well together, but it will be firm and sticky enough to press in the baking mold.

Step 3: Third Layer

Melt the remaining peanut butter and chocolate chips with more coconut oil (if needed). Drizzle over the top of the oat mix, one at a time – alternating for a different topping than the first layer of each.
Freeze for at least 2 hour (to overnight). Once ready, remove from the freezer. Gently push out the bars from the centre of each, then carefully slide it out of the mold.

Step-by-Step Video

Watch this quick video to see how to make these spooky no-bake oat bars:

FAQs

How to store leftover oat bars?
Place the remaining oat bars in an air-tight container to freeze for up to 1 month. Let stand/thaw for a few minutes to slightly soften – or dig into it frozen!

How to melt chocolate and peanut butter in the microwave?
Place the chocolate chips in a small microwave-safe bowl. Microwave for 30 seconds, stirring every 10 seconds. There will be a few pieces not completely melted, but soft enough to melt as you stir. Add a little coconut oil (1/4 or 1/2 tsp for every 6 tbsp of chocolate chips) for a glossy look – optional. The same can be applied to melting peanut butter.

More Spooky Halloween Recipes

Check out these fun and spooky recipes for a perfect halloween treat:

Spooky Oat Bars Recipe

If you have any questions about this recipe, or gave it a try, I’d love to hear your thoughts in the comments section below. Remember to rate the recipe with ⭐️⭐️⭐️⭐️⭐️. This will help us sustain Plant Based Arab.

Snap a photo of your dish, and tag us on Instagram @PlantBasedArab, so we can see and share your remake!

Spooky No-Bake Chocolate Peanut Butter Oat Bars

Recipe by Waseem HijaziCourse: Dessert, SnacksCuisine: Halloween, SpookyDifficulty: Easy

Servings

8

bars

Prep time

10

minutes

Freezing time

3

hours 

These fun and spooky no-bake oat bars are the perfect Halloween treat. They’re vegan & gluten-free and easy to make. With simple healthy-ish ingredients that make it a great last-minute dessert. They freeze well for a while so you can snack on them later!

Ingredients

• For The Oat Mix:

• 3/4 cup quick oats

• 1/8 cup dried raisins

• 1/8 cup dried cranberries

• 1/4 cup slivered almonds

• 1 tbsp sunflower seeds

• 1/2 banana, mashed

• 2 tbsp plant milk

• Toppings:

• 6 tbsp peanut butter, divided

• 6 tsp chocolate chips, divided

• 1 tsp coconut oil, divided

Directions

• First Layer
• Prepare the toppings. In two separate bowls, add 3 tbsp of each peanut butter and chocolate chips.
• Add 1/2 tsp of coconut oil to each bowl.
• Microwave for 30 seconds, at 10 second intervals – stirring each time. Let cool for a minute or two before using.
• Empty the melted peanut butter & chocolate into a spooky baking mold, 1 tsp at a time – alternating between the two toppings. Evenly spread into a thin layer, including the edges.
• Freeze for at least 1 hour.
• Second Layer
• Prepare the oat mix. Combine all the ingredients in a large bowl using a spatula.
• Set aside in the fridge until the first layer is ready. It won’t completely hold together, but the oat mix will be sticky enough to press in the baking mold.
• Using a tablespoon to measure, evenly spread the oat mix over the frozen first layer. Gently press down with the back of a spoon into an even thick layer. Chill in the freezer until ready to use.
• Third Layer
• Melt the remaining peanut butter and chocolate chips with more coconut oil (if needed). Drizzle over the top of the oat mix, one at a time – alternating for a different topping than the first layer of each.
• Freeze for at least 2 hour (to overnight). Once ready, remove from the freezer. Gently push out the bars from the centre of each, then carefully slide it out of the mold.

Notes

• (1) Storing leftovers:
  
  Place remaining oat bars in an air-tight container to freeze for up to a month. Eat frozen, or thaw for a few minutes to soften.
• (2) Melting Chocolate & Peanut Butter:
  
  Place in a bowl to microwave for 30 seconds, stirring every 10 seconds – until melted. Add a little coconut oil (optional) for a glossy look.

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