Make-Ahead Oatmeal Peanut Butter Bars


These DIY breakfast bars are hearty, delicious, and just-sweet-enough to tempt kids and delight adults.

Make-Ahead Oatmeal Peanut Butter Bars
Photo: Jennifer Causey
Hands On Time:
20 mins
Total Time:
3 hrs 20 mins
32 bars

This is one of those recipes that's more of a guide—it's flexible depending on your tastes. Prefer cashew butter to peanut? Go with that. Like maple rather than honey? That works, too. The point is, it's all about ratios, and encouraging you to suit your tastes (and what's on hand). As for the mix-ins, nuts and dried fruit are recommended here, but if you threw in marshmallows, roasted pumpkin seeds, or toasted shredded coconut, no one would be mad. Pro tip: Store these in the fridge to ensure they don’t get too soft.


  • 2 cups peanut butter, almond butter, or cashew butter (preferably natural)

  • 1 cup (2 sticks) unsalted butter

  • 1 cup honey or pure maple syrup

  • 1 teaspoon kosher salt

  • 4 cups old-fashioned rolled oats

  • 1 cup cocktail peanuts or chopped toasted almonds (optional)

  • 1 cup dried cherries, raisins, or chopped dates (optional)


  1. Line a 13-by-9-inch baking dish with parchment paper. Cook peanut butter, butter, honey, and salt in a large pot over medium, whisking occasionally, until butter melts and mixture is smooth, 5 to 6 minutes.

  2. Remove from heat and fold in oats, followed by peanuts and cherries (if using). Press mixture evenly into prepared dish. Chill until firm, about 3 hours.

  3. Remove from dish and cut into 32 bars. Refrigerate in an airtight container for up to 1 week.

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