Chewy Oat Bars

from Women's Day Magazine Original recipe calls for sugar which I eliminated to cut down on the sugar content. I added natural peanut butter and an egg to reduce the crumbly texture. Baked twice ( the first time, without peanut butter and egg) gave the oats a nice golden brown and toasted flavor. Toasting the oats before mixing with other ingredients in a skillet might give the same flavor. planning to substitute peanuts for almonds because of nut allergy

Yield: 24 servings
Community Recipe from


  • 2 stick(s) butter
  • 2/3 cup(s) honey
  • 1 cup(s) natural peanut butter
  • 1/2 cup(s) sugar ( I eliminated this ingredient)
  • 1 egg
  • 5 cup(s) oats
  • 1/3 cup(s) sunflower seeds
  • 1 cup(s) unsalted roasted almonds chopped roughly
  • 1 cup(s) dried cranberries
  • pinch(s) salt
  • 1 tablespoon(s) all purpose flour


  1. 1. Heat oven to 325*. Line 9x13 pan with parchment, leaving 2 inch overhang around pan edges.
  2. 2. Place butter,,honey, peanut butter and sugar in pot and cook over medium-low heat until melted, about 3 minutes. Remove from heat. When cool , add beaten egg.
  3. 3. In large bowl combine oats, sunflower seeds, almonds , cranberries, flour and salt. Add to melted butter mixture and fold to combine. Press into pan, bake about 30-35 minutes. Transfer to rack and cool completely. Remove from pan using overhangs and cut into 24 pieces.
August 2013

This recipe is a personal recipe added by carolynjgardner and has not been tested or endorsed by MyRecipes.

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