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Baking recipe · from the recipe book

Peanut Butter Oat Bars with Almond Crunch Topping

Chewy, peanut-buttery oat bars with a crisp, caramelized sliced-almond topping and a hint of cinnamon.

Peanut Butter Oat Bars with Almond Crunch Topping

Ingredients

  • 2¼ cups180 gOld-fashioned rolled oats
  • ⅔ cup160 gPeanut butter, no salt addedstirred well
  • ½ cup whole80 gAlmondssliced or roughly chopped
  • ½ cup packed100 gBrown sugar
  • ¼ cup60 gUnsalted buttermelted, divided
  • 1 large50 gEggsroom temperature
  • ½ cup60 gAll-purpose flour
  • 2 tbsp (30 ml)30 gMilk, 2%
  • 1¼ tsp5 gVanilla extract
  • ½ tsp2 gBaking soda
  • ¾ tsp2 gGround cinnamon
  • ¼ tsp2 gSalt

Steps

  1. Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving an overhang.
  2. Melt the butter. Set aside one quarter of it in a small bowl for the topping; the remaining three quarters go into the dough.
  3. Make the topping: toss the almonds with the reserved quarter of butter and 2 tablespoons of the brown sugar until coated.
  4. Make the wet mix: in a large bowl, whisk the peanut butter, the remaining brown sugar and the remaining three quarters of melted butter until smooth, then whisk in the egg, milk and vanilla.
  5. Make the dry mix: in another bowl, stir together the oats, flour, baking soda, cinnamon and salt.
  6. Fold the dry mix into the wet mix until no dry flour remains; the dough will be thick.
  7. Press the dough evenly into the pan, then scatter the almond topping over it and press it in lightly.
  8. Bake 22 to 25 minutes, until the edges are golden and the almonds are toasted.
  9. Cool in the pan on a rack for at least 40 minutes, then lift out by the parchment and cut into 12 bars.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Peanuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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