No-bake peanut butter coconut bars come together with just eight pantry ingredients, including rolled oats. Naturally sweetened with honey and rich in peanut butter flavor, these bars are a hit with both adults and children. Keep a batch in the fridge for a quick afternoon snack or an easy lunchbox treat.
Healthy No Bake Peanut Butter Coconut Oatmeal Bars
I first started making these bars shortly after my first baby was born in 2012. They were the perfect grab-and-go snack between nursing sessions—quick to make and delicious. Years later we still make them often, and my kids enjoy helping in the kitchen.
They’re an easy recipe to make with toddlers (lots of scooping) and older kids (who can handle the stovetop steps). No matter who helps, these no-bake bars are a quick, satisfying addition to your recipe collection.
Why you’ll love this kid-friendly recipe
Wholesome ingredients – Sweetened with honey and made with peanut butter, coconut oil, rolled oats, and unsweetened shredded coconut, these bars use pantry staples that provide energy and healthy fats.
Budget-friendly – Homemade bars cost less than store-bought individually wrapped snacks. You can easily double or triple the batch for more grab-and-go portions.
Peanut buttery – Peanut butter lovers will enjoy the rich, nutty flavor of these bars.
Simple ingredients you’ll need for these peanut butter no bake bars
See the recipe card below for exact amounts, nutrition facts, and full instructions.
- Peanut butter (natural or creamy)
- Honey (or maple syrup/agave)
- Coconut oil
- Vanilla extract
- Rolled oats (quick oats also work)
- Unsweetened shredded coconut (or coconut flakes)
- Cinnamon
- Sea salt
How to make peanut butter coconut oatmeal bars
Step 1: In a medium saucepan over medium-low heat, combine the peanut butter, honey, and coconut oil. Warm gently until melted and smooth, then remove from heat and stir in vanilla, rolled oats, shredded coconut, cinnamon, and sea salt until evenly combined.
Step 2: Line a loaf pan with parchment paper or use a silicone loaf pan. Press the oat mixture firmly into the prepared pan and smooth the top. Refrigerate until set.
Step 3: Once chilled and firm, remove from the pan and cut into 8 bars. Note: because these bars contain coconut oil, they will soften if left at room temperature for long periods or in a warm environment.
How to store
Store the bars in an airtight container in the refrigerator; they will keep for up to two weeks. For longer storage, place cut bars in a freezer bag, label and date it, and freeze for up to six months.
Can you double this recipe?
Yes. If you double the ingredients, use a square pan. For 3x or 4x batches, a large rectangular pan works best so the mixture chills evenly.
Substitutions, variations & dietary adjustments
Here are optional swaps that work well with this recipe:
Peanut butter: Crunchy peanut butter adds texture. Almond or cashew butter are tasty alternatives. For a nut-free option, use sunflower seed butter or tahini.
Honey: Replace with maple syrup or agave nectar if preferred.
Coconut oil: Coconut butter can be used in place of coconut oil.
Rolled oats: Quick oats can substitute for rolled oats.
Unsweetened coconut: Larger coconut flakes are fine, though they create a slightly chunkier texture. Avoid sweetened coconut to prevent excess sweetness. If you don’t have coconut, try sunflower seeds or dark chocolate chips instead.
More homemade snacks you’ll love
- Peanut butter fig bars
- Peanut butter cookie dough balls with chocolate chips
- Chocolate covered strawberry protein balls
- Chocolate hazelnut almond pulp energy balls
- Mini almond butter fudge cups
- Jelly bars with peanuts and oats
- Egg white protein bars
- Apple pie protein bars
Healthy No Bake Peanut Butter Coconut Oatmeal Bars
By Heather
No-bake peanut butter coconut bars come together with just 8 pantry ingredients including oatmeal! Naturally sweetened with honey, they’re perfect for a quick snack or lunchbox treat.
Prep: 5 mins • Chill: 1 hr • Total: 1 hr 5 mins • Servings: 8
Ingredients
- 1/4 cup peanut butter
- 1/4 cup honey
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 2 cups rolled oats
- 1/2 cup unsweetened shredded coconut
- 2 tsp cinnamon
- 1/4 tsp sea salt
Instructions
- In a medium saucepan over medium-low heat, combine peanut butter, honey, and coconut oil. Heat, stirring, until melted and smooth.
- Remove from heat and stir in vanilla, rolled oats, shredded coconut, cinnamon, and sea salt until evenly combined.
- Line a loaf pan with parchment paper (or use a silicone loaf pan). Press the mixture firmly into the pan and smooth the top. Refrigerate until set, about 1 hour.
- Once chilled and firm, cut into 8 bars. Store refrigerated in an airtight container up to two weeks, or freeze for longer storage.
Nutrition (per serving)
Calories: 255 • Carbohydrates: 26 g • Protein: 5 g • Fat: 16 g • Sugar: 10 g • Fiber: 4 g
Nutrition info is an approximation.
If you try this peanut butter coconut bars recipe, please leave a star rating and a comment to share how it turned out!
XO
Heather
Originally published June 2012. Updated March 2024.
