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+ servings

Peanut Butter Oat Snack Bars with Chocolate and Sea Salt


  • Bars
  • 3 cups rolled oats (gluten-free if you’re avoiding gluten)
  • 2 Tbsp ground flax seeds
  • 1 ¼ cup peanut butter
  • ¼ cup coconut oil
  • cup honey (or liquid sweetener of choice)
  • 1 Tbsp vanilla extract

  • Frosting
  • 1 cup bittersweet chocolate shavings
  • cup almond milk
  • 1 ½ Tbsp coconut oil
  • 2 - 3 pinches sea salt, for sprinkling on top


  • Preheat the oven to 350º F and line a cookie sheet with parchment paper
  • Spread the oats evenly over a cookie sheet and toast for 10-15 minutes or until lightly golden.
  • While the oats are toasting, in a medium-sized saucepan over low heat, add the peanut butter, coconut oil, and liquid sweetener. Warm slightly, just long enough to combine.
  • Add the toasted oats to the saucepan and stir until just combined.
  • Spread the mixture evenly over the parchment-lined cookie sheet. (Sometimes the mix doesn't cover the entire cookie sheet, that's ok. Spread it evenly, as far as it will go, in the thickness that works for you)
  • Refrigerate the bars while making the frosting

  • Frosting
  • In a small saucepan over low heat, add the chocolate shavings, almond milk, and coconut oil. Stir continuously, until the chocolate has melted.
  • Spread the frosting evenly over the bars and refrigerate them until they've set (~ an hour).
  • (After they've been in the fridge 15-20 minutes, sprinkle them with sea salt. If you sprinkle it on while they're warm, the sea salt can melt into the frosting)