Peach Crumble

This peach crumble recipe is full of bold, juicy flavor! No one will be able to resist the sweet fruit…

A Couple Cooks – Recipes worth repeating.

This peach crumble recipe is full of bold, juicy flavor! No one will be able to resist the sweet fruit and golden spiced topping.

Peach Crumble

Here’s a nostalgic dessert that’s easy to whip up and full of bold flavor: this Peach Crumble recipe! Imagine: a layer of juicy, tender peaches seasoned with vanilla and lemon juice. It’s topped with a golden crumble layer spiced with cinnamon and ginger that’s got just the right amount of crispness and irregular crumble pieces. Top with a dollop of vanilla ice cream and it’s an incredible treat. It’s become a favorite in our family rotation of summer desserts!

Ingredients in this peach crumble recipe

What’s the difference between a crumble and a crisp? Technically speaking, a crisp has oats or nuts in the topping, whereas a crumble has just butter, flour and sugar. However, the lines have blurred in modern definitions so you’ll now see a lot of crumble recipes with oats. We already have this delicious Peach Crisp recipe, so we wanted to try out a true “peach crumble” here. Here’s what you’ll need:

  • Ripe peaches (or canned unsweetened peaches in the off season)
  • Granulated sugar and brown sugar
  • Cornstarch
  • Vanilla extract
  • Lemon juice
  • Unsalted butter
  • All purpose flour
  • Cinnamon
  • Ground ginger
  • Baking powder
  • Salt
Peach Crumble

How to ripen peaches

It’s important to have ripe peaches for any peach dessert recipe to make sure the dessert comes out sweet enough. Do not attempt this peach crumble recipe with anything but beautifully ripe peaches! Give your peaches a gentle squeeze: it should be slightly soft to the touch. If the peaches feel firm, you’ll need a few days. Here’s how to ripen peaches:

  • Place the peaches in a paper bag.
  • Add a banana inside the bag. The banana emits ethylene gas, which helps the peaches ripen at the same time.
  • Gently close the top of the bag and wait 1 to 3 days, depending on the ripeness of the peaches. Check each day by gently squeezing the fruit to see if the flesh feels soft.

Or, use canned peaches in the off season

We prefer this peach crumble recipe with fresh, ripe peaches. But if it’s the off season and you’re dying for a peach crumble, canned peaches work too! Just make sure that the can says unsweetened peaches or “no sugar added” somewhere on the label. Use sweetened peaches and this will come out much too sweet.

Peach crumble recipe

Peel the peaches with the boiling water method

If you don’t mind cooked peach skin in your desserts, you can skip this step. But we think it technically makes a better peach cobbler because the texture of the fruit is smoother. To peel peaches, don’t whip out a vegetable peeler! Simply place them in boiling water for 45 seconds, then move them to ice water for about 1 minute. Use a sharp knife to pierce the skin, then use your fingers to pull it off in sheets. It’s so simple!

Serving this peach crumble

When it comes to peach desserts, here’s the thing: most of them taste better with vanilla ice cream. This isn’t always the case with other fruit desserts, but the combination of peaches plus sweet cream is to die for. Of course, you can use other things too! Here are a few ideas for how to serve peach crumble:

Peach crumble recipe

Leftover storage info

Want to save this peach crumble? This dessert saves well at room temperature, refrigerated or frozen.

  • It can stand for 1 day loosely covered at room temperature. This helps to maintain the crumble texture.
  • Refrigerate for up to 3 days. It holds up pretty well in the fridge, and tastes even better when reheated.
  • Freeze up to 3 months. Freeze for up to 3 months in a sealed container. Reheat it in a 350 degree oven until bubbly and the topping is crisped.

More peach desserts

Love a great peach dessert? Here are a few more recipes you’ll love:

This peach crumble recipe is…

Vegetarian. For vegan, use vegan butter.

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Peach Crumble

Easy Peach Crumble


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8

Description

This peach crumble recipe is full of bold, juicy flavor! No one will be able to resist the sweet fruit and golden spiced topping.


Ingredients

  • 5 cups sliced ripe peaches (2 pounds; about 6 medium or 2 16-ounce cans unsweetened peaches*)
  • 1 cup granulated sugar, divided
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 1 cup all purpose flour
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 7 tablespoons unsalted butter, melted (or vegan butter)
  • Vanilla ice cream, to serve

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Peel the peaches (or skip if desired): Prepare a medium saucepan of boiling water. Drop 3 peaches into the pot so that the water fully covers them and boil for 45 seconds. Remove the peaches from the water with a slotted spoon and transfer them to a bowl of ice water. Drop in the next batch and repeat. Once the peaches are cooled, use a sharp knife to puncture the skin of the peach, then peel it off in large sheets with your fingers. Repeat until all peaches are peeled.
  3. Make the filling: Slice the peaches. In a medium bowl, mix them with ½ cup of the granulated sugar and the cornstarch, vanilla extract, and lemon juice. Then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
  4. Make the topping: In a medium bowl, mix together the remaining ½ cup sugar and the flour, cinnamon, ginger, baking powder and kosher salt with a fork. Pour in the melted butter while mixing with the fork until all the butter integrates and a crumbly mixture forms. Use your fingers to sprinkle the crumbles evenly over the peach filling.
  5. Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 1 hour, then serve. You can leave it out on the counter for up to 1 day, with a loose cover of foil or a towel to allow for air flow. After 1 day, refrigerate any leftovers. It also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly and the topping is crisp.

Notes

This peach crumble is best with fresh peaches, but in the offseason you can use canned unsweetened peaches (no sugar added). 

  • Category: Dessert
  • Method: Baked
  • Cuisine: Dessert
  • Diet: Vegetarian

Keywords: Peach crumble, peach crumble recipe

A Couple Cooks - Recipes worth repeating.

Blueberry Galette

A blueberry galette is better than pie! This rustic blueberry berry tart is easy and irresistible, with a flaky crust…

A Couple Cooks – Recipes worth repeating.

A blueberry galette is better than pie! This rustic blueberry berry tart is easy and irresistible, with a flaky crust and sweet tart berries.

Blueberry Galette

Got blueberries and want a baking project? Here’s a treat that’s tastier than blueberry pie, in our opinion. Try this Blueberry Galette! This free-form blueberry tart is so simple to whip up with no special equipment: and the flavor is out of this world. The filling is piled with sweet tart berries, sweetened just enough and heightened with lemon zest and a sprinkle of cinnamon. It’s all encased in a golden flaky pastry crust, which forms a charming frame for the berries. Top with vanilla ice cream and it’s a heavenly summer dessert. This one is a favorite over here!

Ingredients for a blueberry galette (aka blueberry tart)

A galette is a rustic French tart: a round pie made without a pie plate using a folded pastry crust. There’s no need for a pie plate or precise rolling and sizing of the dough. Simply roll it out, place on a baking sheet, and fold over the crust. This formula makes killer desserts (like this peach galette), and this blueberry filling is one of our favorites. Even better: you can use fresh or frozen blueberries! Here’s what you’ll need for this rustic blueberry tart:

  • Blueberries: Fresh are best, but frozen work great here too! Since the filling is cooked until the berries are soft and jammy, frozen berries work just as well.
  • Granulated sugar and turbinado sugar
  • Lemon zest
  • Cornstarch
  • Cinnamon
  • Butter
  • Flour
  • Salt
  • Baking powder
  • Egg
Blueberry Galette

Tips on working with galette dough

The most important part of this blueberry galette? The dough! This pastry dough is very easy to work with: and you don’t need to shape it like you would for a pie. However, there are a few things to note about the method. Here’s what to keep in mind:

  • Spoon and level the flour (or weigh it in grams). Spoon the flour into the measuring cup, then level it with the back of the spoon. This provides most accurate measurement: scooping flour right out of the container packs it in, which can result in more flour in a cup. Or better yet, use a food scale and weigh the flour out in grams.
  • Use a pastry cutter or fork to cut the butter into the dough. Mash the butter into the dry ingredients until a pebbly texture forms.
  • Add just enough water for the dough to come together. Usually it takes us about 5 tablespoons, though this depends on the exact flour amount (again; grams is most accurate).
  • Chill 1 hour. This is important so that the butter can chill again: otherwise, the crust can melt in the oven.
  • Roll into a 12-inch circle on a floured surface. Pick up the dough and add more flour to the surface as necessary if it’s sticking.
  • Gently fold it up to create a 2-inch crust. You’ll need to overlap the folds to make a circle: see the photos.
  • Brush with an egg wash and sprinkle with sugar. An egg wash makes a nice golden sheen on the crust! If you have it, chunky turbinado sugar makes a nice crunch on the crust; but granulated sugar works too.

Toppings for this blueberry galette

How to serve this blueberry galette? This rustic pie tastes great on its own, but we love it with a small dollop of vanilla ice cream. The way the cream compliments the tangy berries is unreal! Here are a few more ideas for toppings:

Blueberry Galette

Storage info

Got leftovers of this blueberry galette? Place it in a storage container and refrigerate for up to 4 days. Making it to serve the next day? Leave it out on the counter for an hour or so before serving to let it come to room temperature. You can also gently reheat it in a 350 degree oven.

More blueberry recipes

Want to make more with this sweet berry? Here are some of our favorite blueberry recipes:

This blueberry tart recipe is…

Vegetarian. For vegan, substitute vegan butter.

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Blueberry Galette

Blueberry Galette


  • Author: Sonja Overhiser
  • Prep Time: 2 hours (including chill time)
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 8

Description

A blueberry galette is better than pie! This rustic berry tart is easy and irresistible, with a flaky crust and sweet tart pops of berries.


Ingredients

For the galette dough: 

  • 1 ½ cups [210 grams] all-purpose flour
  • 1 tablespoon granulated sugar
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 10 tablespoons cold unsalted butter (or vegan butter)
  • 5 to 6 tablespoons cold water
  • 1 egg, for the egg wash
  • Turbinado sugar, for sprinkling

For the filling: 

  • 3 cups blueberries, fresh or frozen
  • ½ cup granulated sugar
  • ½ teaspoon lemon zest
  • 1 tablespoon cornstarch
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt

Instructions

  1. In a medium bowl, mix the flour, sugar, kosher salt, and baking powder. Slice the butter into small pieces, then use a pastry blender or fork to cut it into the flour mixture until mostly incorporated and a pebbly texture forms (with pea-sized or smaller pieces).
  2. Sprinkle 4 tablespoons of the cool water over the flour, mixing gradually with a fork until the flour is mostly incorporated. Add the additional 1 to 2 tablespoons of water until all the flour is incorporated, kneading with your fingers until the dough comes together. (Resist the urge to add more water; it should come together!) Form the dough into a ball and flatten into a thick disk. Wrap it in plastic or place it in a covered container and chill the dough for 1 hour. (To make in advance, you can refrigerate the dough up to 3 days; allow to sit at room temperature 30 minutes before rolling. Or, wrap in plastic wrap or aluminum foil and freeze up to 3 months, then defrost overnight in the refrigerator before rolling.)
  3. Preheat the oven to 400 degrees Fahrenheit.
  4. Mix the filling ingredients in a medium bowl: blueberries, sugar, lemon zest, cornstarch, cinnamon and salt.
  5. On a floured surface, roll the dough into an even 12” circle, leaving the edges rough (if needed, move the dough around and add a bit more flour underneath to keep it from sticking). Carefully transfer the dough to a sheet of parchment paper on a rimmed baking sheet. 
  6. Pile the blueberries in the center of the crust and spread them in an even layer, leaving at least 2 inches of dough around the outside edge. Evenly sprinkle the sugar in the bottom of the bowl over the top. Fold in the outside edges of the dough over the filling to form an approximately 2-inch crust, overlapping the folds as shown in the photos. 
  7. Whisk the egg and use a pastry brush to brush it onto the crust. Sprinkle the crust with turbinado sugar (or more granulated sugar). 
  8. Bake the galette for 28 to 32 minutes until the crust is golden brown. Remove from the oven and transfer the parchment paper to a baking rack to cool. Cool to room temperature (about 1 hour) before slicing into pieces and serving. It’s divine with a dollop of vanilla ice cream. Store leftovers for up to 4 days refrigerated; bring to room temperature before serving.
  • Category: Dessert
  • Method: Baked
  • Cuisine: French inspired
  • Diet: Vegetarian

Keywords: Blueberry galette, blueberry galette recipe

A Couple Cooks - Recipes worth repeating.

Strawberry Rhubarb Rose Crumble Bars

My dear ones! It’s been another while since being in the blog space and I’m happy to be here with you, in the glory of summer unfolding. I love having the time to craft these posts, since they are a true outpouring from my heart […]

The post Strawberry Rhubarb Rose Crumble Bars appeared first on My New Roots.

My dear ones! It’s been another while since being in the blog space and I’m happy to be here with you, in the glory of summer unfolding. I love having the time to craft these posts, since they are a true outpouring from my heart to yours, in the hopes that it will tether us to this time and place, land, season, and true nourishment. Strawberry Rhubarb Rose Crumble Bars is one of the special ones, that has been bubbling away in my consciousness since last summer.

I was cycling on the boardwalk at the beach near my home last August, and out of the corner of my eye, I saw a flash of fuchsia – the unmistakable pink of rose hips. Ahhh this gorgeous bushy plant is one that I first became familiar with in Denmark, where they bloom along the shores of every beach, punctuating the salty summer air with rose perfume. And here it was, at the water’s edge in Ontario, the very last petals dropping in the slanted summer sun. I knew I was too late to do anything with them at that point, so the idea-seed was planted for next year. Which is now, right on time!  

They say what grows together goes together, so for this recipe I waited for the rose hip to bloom, and then checked out what the other plants were peaking in my garden; strawberries and rhubarb! What a divine and classic combination! I couldn’t wait to get to celebrating this triple-blessing of flavours.  

Early Summer Stars

Peak-season strawberries are nutritional super stars. They’re loaded with vitamin C, and good amounts of manganese, folate, and fibre. Their total antioxidant capacity is extremely high, and as we learn more about this summer delight, there is evidence proving its positive effects on cardiovascular health. After consumption, there is less platelet aggregation, less lipid peroxidation and an increase in free-radical scavenging – meaning those antioxidants get to SNACK!

Rhubarb is also a high-fibre food, which is essential for digestion. Fibre is exclusively a plant nutrient, as plants grow it for structural support. Animals have bones, so fibre is not a significant part of their composition. Therefore, increasing our dietary intake of plants in comparison to animal-based foods means an increase in our fibre intake. Makes sense, right? 

So much of our nourishment depends on the healthy passage of food through our digestive tract. Without the fibre in things like strawberries and rhubarb, it is impossible for our digestion to take place in a balanced way. With imbalanced digestion comes the risk of poor nutrient absorption, and along with that comes compromised metabolism, immunity, even our mental health. The risk of most chronic diseases is lowest when whole plant foods, like a simple serving of strawberries and rhubarb, are plentiful in the diet. These bars also contain high-fibre oats, almonds and almond flour, so basically what I am saying is eat a lot of these. 

The Strawberry Rhubarb Rose Compote

I knew that I wanted the seasonal ingredient to really shine in this recipe, so I started by making a compote with the strawberries and rhubarb, adding a kiss of vanilla and rose. The results were like, mind-blowing, people. I’ve made this compote several times now, simply because it is delicious on everything and in so many ways. So far I’ve slathered it on the Revolutionary Pancakes with almond butter, hemp, salt, and even more fresh strawberries. I made popsicles with it (blended this with more strawberries and froze it). And warmed slightly over vanilla ice cream? Unreasonable. The fact that it comes together in under 15 minutes is also motivating for me – I know I’m not in for a huge project to make it, even though the end result *feels* like such a luxurious extra in my life.  Make a triple batch now and freeze it I say! 

If you want to get ahead, you can make the compote up to seven days in advance. And yes it lasts that long in the fridge. So convenient. 

You can use store-bought, instead of homemade rosewater in this recipe to skip a step, but I understand that sourcing store-bought might be just as much of a challenge for some. Surprisingly, I can find bottled rosewater at my local, small-town grocery store, so check with an employee at your closest market since you might be surprised they stock it! Heath foods stores are a good bet too. And if you can find fresh rose / rose hip flowers, then harvest them sustainably and make your own rose water. Recipe and two methods here. As a last resort, order online! 

The Crumble Bars

The top and bottom layer of these bars are a slight upgrade from my original crumble bar recipe with blackberries and hazelnuts, back in 2014 (!). This time I made more of a cookie base, kind of like a giant shortbread cookie with almond flour, which turned out to be more moist and easier to cut than the one just made with oats. I really love this change, and hope you will too! The crumble topping is exactly the same except for swapping out the brown rice flour for almond flour, since it’s yummier / fattier / moister. And since knowing that almonds are in the strawberry and rose family (Rosaceae!) it only made sense. 

Enjoy this literal slice of summer, friends and lovers. These Strawberry Rhubarb Rose Crumble Bars are truly a moment, captured. And I hope you choose to savour it. 

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Strawberry Rhubarb Rose Crumble Bars

Author Sarah Britton

Ingredients

Strawberry Rhubarb Rose Compote

  • 400 g / 14oz rhubarb
  • 2 Tbsp. pure maple syrup
  • 1 Tbsp. water
  • 300 g / 10.5oz ripe strawberries
  • pinch of salt
  • 1 tsp. vanilla extract
  • 2 tsp. rosewater to taste

Shortbread Base

  • 2 cups / 200g rolled oats divided (gluten-free if desired)
  • ¾ cup / 70g almond flour
  • ¾ tsp. fine grain sea salt
  • 1 tsp. baking powder
  • 60 g expeller-pressed coconut oil ghee or butter
  • ¼ cup / 60ml pure maple syrup
  • 1 tsp. vanilla extract

Crumble Topping

  • 1 cup / 100g rolled oats
  • 2 Tbsp. pure maple syrup
  • 2 Tbsp. expeller-pressed coconut oil ghee, or butter
  • cup / 100g almonds
  • ¼ tsp. fine sea salt
  • 3 Tbsp. almond flour

Instructions

  • Start by making the compote. Bring water and maple syrup to a simmer in a medium saucepan. Roughly chop rhubarb and add it to the pan, stir and cover. Simmer for 5 minutes, stir again and use the back of a wooden spoon to smash the rhubarb. If it’s still quite tough, cover and continue to cook until almost soft. While the rhubarb is simmering, wash and stem the strawberries, then roughly chop. Add them to the soft rhubarb, stir well and cook covered, for 2-3 minutes. Remove from heat, and smash the mixture with the back of your spoon, until it’s your desired texture. I like mine pretty chunky. Stir in the salt, vanilla and rosewater. Adjust the flavours to suit your taste. The compote will firm up as it cools. Measure out 2 ½ cups / 625ml of compote and set aside.
  • Preheat oven to 350°F / 175°C. In a food processor blend 1 ½ cups / 150 grams of oats on high until you have a rough flour, like coarse sand. Add almond flour, salt, and baking powder, then pulse to combine. Add maple syrup, coconut oil, and vanilla. Pulse until evenly moist, then fold or pulse in the whole oats. The dough will be quite firm and sticky.
  • Turn the dough out into a lightly greased, or parchment-lined 8" x 8” / 20 cm x 20 cm glass or metal pan and press firmly, especially around the edges – it helps to wet your hands so that the dough doesn’t stick to your fingers. Place in the preheated oven and bake for 15 minutes.
  • While the base is baking, make the crumble topping. Without cleaning the food processor, add the all the ingredients for the crumble, and pulse a few times to mix. You can chop the ingredients as finely as you like, but I like mine pretty chunky.
  • Remove the base from the oven, and spread the compote over top in an even layer. Crumble the topping over, and place back in the oven for another 30-35 minutes, until the top and bottom are golden brown, and the middle is a bit bubbly.
  • Let cool completely before cutting into bars. Say thank you and enjoy. Store in an airtight container in the fridge for five or six days. Freeze for up to 3 months and let warm for a few minutes before enjoying!

The post Strawberry Rhubarb Rose Crumble Bars appeared first on My New Roots.

Carrot Cake Cupcakes

This carrot cake cupcakes recipe is a smash hit! The moist, spiced cakes are topped with mounds of tangy cream…

A Couple Cooks – Recipes worth repeating.

This carrot cake cupcakes recipe is a smash hit! The moist, spiced cakes are topped with mounds of tangy cream cheese frosting.

Carrot Cake Cupcakes

Here’s a festive recipe that’s a simpler form of the popular classic cake: Carrot Cake Cupcakes! These little cakes are fun, easy to put together, and overwhelmingly satisfying. The moist, carrot-studded cakes have just the right warm spiced interior. Piled high with tangy cream cheese frosting, the flavor combination is out of this world good. We tested these out on a few friends and neighbors and they all came back with 5 star reviews! They’re ideal for spring, Easter, or anytime you’re craving an impressive treat.

Ingredients in carrot cake cupcakes

Carrot cake cupcakes are much simpler than making a big layered cake. No need to make several round pans, worry about a toppling cake or best practices for icing. Just throw the batter in a muffin tin, and you’re done! Icing is quick and simple with a pastry bag. Here’s what you’ll need for the cake portion of these carrot cake cupcakes:

  • All-purpose flour
  • Granulated sugar
  • Spices: cinnamon, ginger and nutmeg
  • Baking soda
  • Salt
  • Eggs
  • Neutral oil
  • Unsweetened applesauce: applesauce is the secret ingredient that makes these cupcakes extremely moist!
  • Carrots: we like to use the large grater holes for substantial chunks of carrots
Carrot cake cupcakes

Tips the cream cheese frosting

The most challenging part of these carrot cake cupcakes? Icing them! There are just a few tips we’ve learned for making the best cream cheese frosting that holds up on a cupcake. Here’s what to know:

  • Let the butter and cream cheese come to room temperature (1 hour). Sure, it’s annoying to remember. But it’s absolutely crucial for the right texture, here. We’ve messed it up with butter that’s too cold. Place them on the counter and it should take 1 hour for both to come to room temperature.
  • Sift the powdered sugar. To ensure the best icing quality, sift the powdered sugar through a fine mesh sieve into a bowl before using it. This removes any lumps.
  • Pipe with a pastry bag. Pastry bags may seem daunting at first, but they’re very easy to use. Choose a fun icing tip and apply the icing in a circular pattern across the top of the cakes.
Carrot cake cupcakes

Presentation ideas for carrot cake cupcakes

These carrot cake cupcakes look lovely with a sprinkle of finely chopped pistachios on top. But you can step them up in a few ways! Here are some ideas:

  • Top with any chopped nuts like pistachios, pecans, or walnuts
  • Add a sprinkle of shredded coconut
  • Add carrot candies to the tops, or make a decorative carrot using icing

Storage and make-ahead info

What are best ways to store carrot cake cupcakes? Can you make them ahead? Here are a few tips:

  • Cupcakes are best fresh. But you can make them ahead! See below.
  • Un-iced cupcakes store at room temperature in a sealed container for 2 days, or up to 5 days refrigerated.
  • Leftover iced cupcakes store for up to 4 days refrigerated.
  • If making in advance, store the cupcakes without frosting. Refrigerate up to 2 days. Add icing as close to serving as possible.
  • Or, freeze un-frosted cupcakes for up to 2 months before serving. Again, we recommend making them closer to serving for best results. You can also freeze leftover cream cheese frosting for up to 1 month. Make sure to bring it to room temperature and stir it before using.
Carrot cake cupcakes

More carrot recipes

Carrots are always in season (though of course we love to celebrate them in the spring!). Here are a few more carrot recipes you’ll love:

This carrot cake cupcakes recipe is…

Vegetarian. For dairy free, use a dairy free frosting.

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Carrot Cake Cupcakes

Carrot Cake Cupcakes


  • Author: Sonja Overhiser
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 12 cupcakes

Description

This carrot cake cupcakes recipe is a smash hit! The moist, spiced cakes are topped with mounds of tangy cream cheese frosting.


Ingredients

For the cupcakes

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 2 eggs
  • ⅓ cup neutral oil
  • 2/3 cup applesauce (unsweetened)
  • 1 ½ cups lightly packed peeled and grated carrots

For the frosting

  • 4 tablespoons unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • ¼ teaspoon vanilla extract
  • 3 cups powdered sugar
  • For the garnish: finely chopped pistachios, pecans or walnuts (optional)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Place muffin liners into a standard 12-cup muffin tin.
  2. In a medium bowl, mix the flour, sugar, cinnamon, ginger, nutmeg, baking soda, and kosher salt. In a separate bowl, whisk the eggs with the oil and applesauce. Stir in the grated carrots.
  3. Stir the dry ingredients into the wet ingredients, stirring only until just combined (but making sure no pockets of dry ingredients remain).
  4. Divide the batter evenly between the muffin cups (about ¼ cup in each).
  5. Bake for 23 to 25 minutes until a toothpick comes out clean. Allow to fully cool, at least 1 hour. (Set out the butter and cream cheese at room temperature for 1 hour while the cupcakes cool.)
  6. When the cupcakes are cool, make the cream cheese frosting: Make sure the butter and cream cheese are at room temperature. Use a fine mesh sieve to sift the powdered sugar into a bowl. Beat the butter and cream cheese with a mixer on medium speed for 2 to 3 minutes until completely smooth, scraping once. Reduce the speed to low, then add the vanilla. Slowly add the powdered sugar until it comes together into a thick icing.
  7. Use a pastry bag to pipe the icing onto the cupcakes, or refrigerate the icing up to 1 week until frosting. (You can use the entire quantity of frosting or less if desired for a lighter cupcake.) Top with finely chopped pistachios.
  8. Storage info: Leftover cupcakes can be stored refrigerated for up to 4 days, but are best served as fresh as possible (bring to room temperature before serving). If making in advance, store the cupcakes refrigerated without frosting; add icing as close to serving as possible. Freeze the un-frosted cupcakes for up to 2 months, but again: we recommend making them closer to serving for best results. You can also freeze cream cheese frosting for up to 1 month. Make sure to bring it to room temperature and stir it before using.
  • Category: Dessert
  • Method: Baked
  • Cuisine: Dessert
  • Diet: Vegetarian

Keywords: Carrot cake cupcakes

A Couple Cooks - Recipes worth repeating.

Chocolate Chip Cookie Bars

These soft and fluffy chocolate chip cookie bars are crowd-pleasers! They’re easy to whip up and perfectly chewy. Everyone loves…

A Couple Cooks – Recipes worth repeating.

These soft and fluffy chocolate chip cookie bars are crowd-pleasers! They’re easy to whip up and perfectly chewy.

Chocolate Chip Cookie Bars

Everyone loves a good chocolate cookie. But here’s something we think is even better: these soft, gooey Chocolate Chip Cookie Bars! They’ve got an irresistibly chewy texture, featuring chocolate chips on the inside and chocolate chunks pressed into the top. A bit of oatmeal gives it a nostalgic heartiness, and the edges get perfectly golden. These were a massive hit over here, and the friends we gifted extras to were begging for the recipe.

There’s nothing better than a good tray of bars: for parties, pitch-ins or just an after school snack! The advantage to bars over cookies? They’re much easier: no chilling the dough or portioning it out. Just throw the dough into a 9 x 9 pan and bake! It’s unfussy and a fun way to make an easy treat. These bars come out irresistibly soft and gooey, and they stay soft for days. Here’s what you’ll need:

  • All-purpose flour
  • Old fashioned rolled oats
  • Baking powder
  • Butter
  • Light brown sugar and granulated sugar
  • Eggs
  • Vanilla
  • Dark chocolate chips

Once you mix up the dough for these chocolate chip cookie bars, throw them in the oven and bake for 21 to 23 minutes until golden brown. That’s it! It’s so much easier than cookies.

Chocolate Chip Cookie Bars

There are a few best practices for chocolate chip cookie bars. Here’s what to know:

  • Grease the pan, then line the pan with parchment paper. This makes them easy to remove from the pan. Cut the parchment so that it extends on two sides to easily remove it from the pan (cut it to fit right in the bottom on the other side). Greasing the entire pan helps the parchment stick to the bottom.
  • Allow to cool for at least 1 hour. This lets the texture set, firming it up so it’s the ideal gooey texture for eating. You may find you’ll need even up to 2 hours for the chips to fully set. But if you’d like to serve it warm with a fork, you can do that too (see below).
  • Top with flaky seas salt if desired. Pull them out of the oven and top with a few sprinkles of flaky sea salt, if you love that sweet and savory vibe.
Chocolate Chip Cookie Bars

Or, eat them warm with ice cream

These chocolate chip cookie bars are the perfect crowd pleasing dessert for cookouts, parties, and more! You can eat them cooled as bars, but if you just can’t wait? You can eat them warm, topped with vanilla ice cream as a showy dessert. If you do so, let the pan rest for about 15 minutes before serving. Or even better, serve as a sundae with a drizzle of chocolate syrup.

Storage info

How to store these chocolate chip cookie bars once you’ve bake them up? Make sure to store them with parchment paper between each layer, so they don’t stick to each other. Then, place them in an airtight container and you can store them for:

  • 3 days at room temperature
  • 2 weeks refrigerated
  • 3 months frozen
Chocolate Chip Cookie Bars

More chocolate chip recipes

Chocolate chip anything always goes over well, over here! Here are a few more chocolate chip recipes to try:

Vegetarian.

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Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 16

Description

These soft and fluffy chocolate chip cookie bars are crowd-pleasers! They’re easy to whip up and perfectly chewy.


Ingredients

  • ¾ cup all-purpose flour
  • ¾ cup Old Fashioned rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter, softened to room temperature
  • ½ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup bittersweet chocolate chips, divided
  • Sea salt for sprinkling, optional

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit. Grease a 9 x 9 pan. Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove it from the pan.
  2. In a medium bowl, mix the flour, oats, baking powder, and salt and set aside.
  3. In a stand mixer or using a hand mixer, mix the room temperature butter, brown sugar and granulated sugar on medium speed for 4 to 5 minutes until fluffy. Scrape the bowl with a spatula and incorporate eggs and vanilla into the butter at low speed. Once combined, add the flour mixture and mix until the dough just comes together. Stir in ¾ cup of the chocolate chips until they are evenly distributed.
  4. Use a spatula to press the sticky batter into the pan in a thin, even layer. Sprinkle and press the remaining ¼ cup chocolate chips into the top of the dough. 
  5. Bake 21 to 23 minutes until starting to brown at the edges. Remove the pan to a cooling rack . If desired, sprinkle a few pinches of flaky sea salt over the bars.
  6. Cool completely, at least 1 hour. Run a knife around the edges, then cut into 16 pieces. (You can also serve warm with ice cream.) To store, place layers of parchment paper in between the bars and store in a sealed container at room temperature for 3 days, refrigerated for 2 weeks, or frozen for up to 3 months. 
  • Category: Dessert
  • Method: Baked
  • Cuisine: Baked
  • Diet: Vegetarian

Keywords: Chocolate chip cookie bars

A Couple Cooks - Recipes worth repeating.

Baked Donuts

This baked donut recipe is irresistibly delicious! Skip the bakery and make homemade vanilla or chocolate glazed donuts. There’s no…

A Couple Cooks – Recipes worth repeating.

This baked donut recipe is irresistibly delicious! Skip the bakery and make homemade vanilla or chocolate glazed donuts.

Baked Donuts

There’s no need to run out to the bakery if you’ve got a donut craving. Try this Baked Donut recipe! They’re irresistibly tender, sweet with a moist crumb, and pure perfection topped with a rich chocolate glaze. Add a bit of confetti sprinkles, and what could be more fun? All you need is a donut baking pan and a hankering for a project. We made these for our son Larson’s birthday festivities and needless to say, they were a huge hit over here (because…donuts!).

What you need for this baked donuts recipe

There’s one special piece of equipment you’ll need for this baked donut recipe…a donut pan! Baked donuts are made with a special pan: the batter is more like a cake or cupcake. Traditional yeasted donuts are made with a yeast dough, cut into circles and then deep fried: which is fun for another day. Outside of the donut pan, the ingredients are simple ones you likely already have in your pantry and fridge. Here’s what you need:

  • Donut baking pan: here’s a link to the donut baking pans we used
  • Pastry bag: it’s optional but helpful; see below
  • Flour
  • Granulated sugar
  • Cinnamon
  • Baking powder and salt
  • Egg
  • Butter
  • Milk
  • Vanilla
Baked Donuts

Tips for filling the donut pan

The only tricky part about this recipe, other than finding a donut pan, is getting the batter into the baking pan. It might not sound hard, but the batter is sticky and it’s also easy to use too much! Here are a few pointers:

  • Don’t overfill the pan! If you add too much batter, the donut hole in the center will be too small and the shape won’t look right. It will seem like you’re not adding enough batter, but remember that it puffs up in the oven! Fill the holes about halfway full, dividing the dough evenly between 12 donuts.
  • The dough is sticky, so a pastry bag can help. Using a pastry bag to pipe in the batter is very helpful for getting the batter into the pan cleanly. But not everyone has one! You can use a spoon, but you may need to wipe off the middle of the donut hole after you add the batter. (If you want to make mini donuts, a pastry bag is crucial.)

After you get the batter in the pan, baked donuts are a breeze! Bake them up and they’ll puff up like a charm.

Baked Donuts

Toppings for baked donuts

You can eat these baked donuts plain and they’re incredibly tasty: sweet and cinnamon-scented! In fact, we prefer them without any toppings. But if you want to do it up extra like a real bakery-style donut, try these donuts with a quick glaze! It’s fast and easy to make the glaze: and it comes out rich and creamy. Here are a few options for baked donut toppings:

  • Plain: They’re actually great naked!
  • Cinnamon sugar: Top with a sprinkling of cinnamon sugar, or dip them in melted butter then place both sides in a plate of cinnamon sugar (for bakery style)
  • Powdered sugar: Place each cooled donut one at a time into a sealed bag of powdered sugar and gently shake until coated.
  • Chocolate glaze: This Chocolate Glaze recipe is fast and easy; you don’t even need chocolate (just cocoa powder!)
  • Vanilla glaze: Mix 1 cup powdered sugar with 3 tablespoons heavy cream, 1 tablespoon water, and ½ tablespoon vanilla extract for a quick vanilla glaze.
  • Sprinkles: Always fun for added flair!

And that’s it! We made this baked donut recipe for our son’s donut-themed 5th birthday party, and suffice it to say: he’s pretty obsessed.

Baked Donuts

Storage info

How long can you store homemade baked donuts? Here are a few tips on storage:

  • Store fully cooled donuts up to 2 days at room temperature in a sealed container with the lid cracked to prevent them from getting soggy. If they start to dry out (or if they are unglazed), you can close the lid.
  • Freeze un-glazed baked donuts in a sealed container for up to 2 months; defrost and bring to room temperature before glazing.
Baked Donuts

More baking recipes

Want more baking recipes? We’re always up for a project. Here are a few fun ideas:

This baked donut recipe is…

Vegetarian.

Print
Baked donuts

Baked Donut Recipe


  • Author: Sonja Overhiser
  • Total Time: 30 minutes
  • Yield: 12
  • Diet: Vegetarian

Description

This baked donut recipe is irresistibly delicious! Skip the bakery and make homemade vanilla or chocolate glazed donuts.


Ingredients

  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 egg
  • 4 tablespoons melted butter
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • For topping: 1 recipe Chocolate Glaze, or cinnamon sugar for sprinkling
  • Sprinkles, if desired

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Liberally grease two 6-hole donut baking pans, enough for 12 donuts. (You can also make 24 mini-donuts with 2 mini donut pans.)
  3. In large bowl, mix the flour, sugar, cinnamon, baking powder, and kosher salt. In a medium bowl, whisk egg and then add the milk and vanilla extract, and finally the melted butter. Add the wet ingredients into the dry ingredients and stir with a spoon until just combined (resist the urge to overmix).
  4. Evenly divide the batter into the 12 donut holes so the holes are about half full: make sure not to overfill them! It’s easiest to use a pastry bag to fill the holes evenly (especially for mini donuts). You can also use a spoon to gently spoon in the batter, then smooth out the tops with a spoon or your finger. 
  5. Bake 12 to 13 minutes until toothpick comes out clean, switching the top and bottom pans halfway through. Allow to cool in the pan for 10 minutes before removing. Remove from the pan (using a knife to run around the edges as necessary). Transfer to a baking rack and allow to cool before glazing.
  6. If making glazed donuts, make the Chocolate Glaze in a medium bowl. Dip the donuts into the glaze, twisting each as you remove it to allow the excess glaze to drip back into the bowl. Top with sprinkles.
  7. Storage info: Store fully cooled donuts up to 2 days at room temperature in a sealed container with the lid cracked to prevent them from getting soggy. If they start to dry out (or if they are unglazed), you can close the lid. Freeze un-glazed baked donuts in a sealed container for up to 2 months; defrost and bring to room temperature before glazing.
  • Prep Time: 18 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: Baked donut recipe, baked donuts

A Couple Cooks - Recipes worth repeating.

No Bake Chocolate Oatmeal Cookies

These no bake chocolate peanut butter oatmeal cookies are a step above the rest! They’re so irresistible, everyone will ask for the recipe. Much as we love no bake cookies…sometimes they taste a little flat. You know, grainy and sugary, instead of nuanced and irresistible. So we’ve got a new take: these No Bake Chocolate Oatmeal Cookies are a step above the rest! These are rich and chocolaty, full of dark chocolate peanut butter flavor and sweetened just enough with sugar and maple syrup. They’re beautifully glossy in texture, and the flavor? Let us tell you: when we served them at a party, they went fast. Here are our tricks to the best ever chocolate no bake cookies! Ingredients in the best no bake chocolate oatmeal cookies We took the basic recipe for no bake chocolate oatmeal cookies and made them even better. Here are a few of the things that make this recipe stand out: Sugar and maple syrup. Pure maple syrup adds a nuance in flavor, with caramel and brown sugar notes! You’ll still need sugar for the science of these cookies to work, but it’s got less than the standard recipe. Dutch process cocoa powder. Dark cocoa […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These no bake chocolate peanut butter oatmeal cookies are a step above the rest! They’re so irresistible, everyone will ask for the recipe.

No bake chocolate oatmeal cookies

Much as we love no bake cookies…sometimes they taste a little flat. You know, grainy and sugary, instead of nuanced and irresistible. So we’ve got a new take: these No Bake Chocolate Oatmeal Cookies are a step above the rest! These are rich and chocolaty, full of dark chocolate peanut butter flavor and sweetened just enough with sugar and maple syrup. They’re beautifully glossy in texture, and the flavor? Let us tell you: when we served them at a party, they went fast. Here are our tricks to the best ever chocolate no bake cookies!

Ingredients in the best no bake chocolate oatmeal cookies

We took the basic recipe for no bake chocolate oatmeal cookies and made them even better. Here are a few of the things that make this recipe stand out:

  • Sugar and maple syrup. Pure maple syrup adds a nuance in flavor, with caramel and brown sugar notes! You’ll still need sugar for the science of these cookies to work, but it’s got less than the standard recipe.
  • Dutch process cocoa powder. Dark cocoa powder is another key to the rich, irresistible flavor (see below).
  • Peanut butter. Nut butter adds a satisfying chewiness to chocolate peanut butter no bake cookies.
  • Old Fashioned rolled oats. Use Old Fashioned whole oats for the best texture, not quick cooking oats.
  • Butter. It’s required here, so they don’t immediately melt at room temp. But all you need is 4 tablespoons.
  • Salt and cinnamon: Cinnamon adds one more hint of intrigue!
  • Milk and vanilla: The milk makes just the right liquid to solid ratio, which is important here.

Can you change up ingredients?

You may be tempted to monkey with the ingredients and add your own spin. Outside of changing up the nut butter, please stick to this recipe! The specific ingredients are key to getting the cookies to set with the right texture. However, you can change up the nut butter if you have an allergy, or add toppings. Scroll down!

No bake chocolate oatmeal cookies

Find Dutch process (dark) cocoa powder

Make these no bake chocolate oatmeal cookies with Dutch process cocoa powder, and you’ll never go back! This special type of cocoa powder is easy to find at the grocery, and results in the best chocolaty, fudgy desserts. So skip the regular cocoa powder in favor of the good stuff. Here’s more about it:

Can you substitute regular cocoa powder? Yes! They’re not nearly as good, but we’ll allow it.

Dutch process vs regular cocoa powder
Dutch process cocoa powder vs regular cocoa powder

The key to chocolate no bake cookies: let it boil 1 minute!

So: we have another no bake cookies recipe called Bliss Bites that’s massively popular. But unfortunately, bliss bites don’t hold up at room temperature. You need to keep them chilled for storage, which makes them hard to bring parties or a potluck. These no bake chocolate oatmeal cookies are just right: they hold up at room temperature and have a laminated texture. Here’s how to get this effect:

  • Add all ingredients except oats to a saucepan and boil exactly 1 minute. The timing is important here! Go too long and the cookies will be too crumbly, not enough and they won’t laminate. It sounds weird, but it works!
  • Remove from the heat immediately and stir in the oats. Be exact about this, and the sugar and butter will essentially caramelize, making a coating that holds up at room temp.
No bake cookies

Flavor variations!

We don’t recommend playing with the ingredients in these no bake chocolate peanut butter oatmeal cookies, but you can definitely swap out the nut butter if you have an allergy. And, you can add fun toppings! Here’s what to know:

  • Almond butter, tahini, or sunflower butter: Swap out the peanut butter for almond butter or sunflower butter if you have an allergy! The flavor is slightly different but still delicious.
  • Sea salt: Love sweet and salty? We highly recommend topping with flaky sea salt.
  • Toasted coconut + sea salt (Samoa): Do you love Samoa Girl Scout cookies as much as we do? Top these no bake cookies with toasted coconut and sea salt, and they taste very similar. You will be OBSESSED!

Storage info

Got a big batch of no bake chocolate oatmeal cookies? Here’s how long they’ll last…assuming you can keep them around!

  • Store refrigerated. Some people say you can store no bakes at room temp, but we prefer the stability of the fridge.
  • They last up to 3 weeks! They taste best the fresher they are, but ours lasted refrigerated for 1 month. So a conservative estimate for these no bake chocolate peanut butter oatmeal cookies is 3 weeks.
no bake chocolate peanut butter oatmeal cookies

This no bake chocolate oatmeal cookies recipe is…

Vegetarian and gluten-free (with gluten-free oats).

Print
No bake chocolate oatmeal cookies

No Bake Chocolate Oatmeal Cookies


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 14 minutes
  • Cook Time: 1 minute
  • Total Time: 15 minutes
  • Yield: 22 to 24 cookies
  • Diet: Vegetarian

Description

These no bake chocolate peanut butter oatmeal cookies are a step above the rest! They’re so irresistible, everyone will ask for the recipe.


Ingredients

  • 1/4 cup dark chocolate or Dutch process cocoa powder
  • 3/4 cup granulated sugar
  • 1/4 cup maple syrup
  • 1/4 cup milk
  • 4 tablespoons salted butter
  • 1/2 cup creamy peanut butter
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon cinnamon
  • 3 cups Old Fashioned rolled oats

Instructions

  1. Place all ingredients except the oats in a medium saucepan and bring it to a boil.
  2. Once it starts rapidly bubbling, set a timer for 1 minute. Stirring continuously with a spatula, boil for 1 minute. Then immediately remove from the heat and stir in the oats.
  3. Make 1 1/2 tablespoon-sized scoops (using a size 40 cookie scoop, if you have it) and them place onto a parchment lined baking sheet. Flatten them with a buttered spoon, or press gently with your fingers. (Flavor variations: Top them with flaky sea salt, or toasted coconut and flaky sea salt for a Samoa flavor.)
  4. Freeze the cookies for 10 minutes. Then store refrigerated for up to 3 weeks. 
  • Category: Dessert
  • Method: No Bake
  • Cuisine: Cookies

Keywords: No bake chocolate oatmeal cookies, chocolate no bake cookies, no bake chocolate peanut butter oatmeal cookies, chocolate peanut butter no bake cookies

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Peanut Butter Oatmeal Bars

These peanut butter oatmeal bars are the best trick! They’re no bake, easy and healthy; and the flavor is out of this world. Here’s our new favorite trick for healthy treats: Peanut Butter Oatmeal Bars! These are everything you want in a treat: irresistible sweet peanut-y flavor, chewy texture, and a little drizzle of chocolate on top! These no bake oatmeal bars are like our famous bliss bite cookies, but easier and healthier (if that’s possible). And we can’t get enough of them! Our son Larson often asks with a sly smile if he can have an oatmeal bar: and we’re happy to indulge him. This sweet treat optimizes whole grain oats while hitting it big in the sweet, salty and satisfying department. Let’s get cooking! Though really…there’s no real cooking involved. Ingredients for peanut butter oatmeal bars There are only 5 ingredients you’ll need for these peanut butter oatmeal bars…and two are in the recipe title! That’s the ultimate easy recipe, right there. We love these no bake oatmeal bars for treats, but they’re also great for snacks since they’re mostly just whole grain oats. For breakfast bars, we prefer our straight up Oatmeal Bars: but you could also […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These peanut butter oatmeal bars are the best trick! They’re no bake, easy and healthy; and the flavor is out of this world.

Peanut butter oatmeal bars

Here’s our new favorite trick for healthy treats: Peanut Butter Oatmeal Bars! These are everything you want in a treat: irresistible sweet peanut-y flavor, chewy texture, and a little drizzle of chocolate on top! These no bake oatmeal bars are like our famous bliss bite cookies, but easier and healthier (if that’s possible). And we can’t get enough of them! Our son Larson often asks with a sly smile if he can have an oatmeal bar: and we’re happy to indulge him. This sweet treat optimizes whole grain oats while hitting it big in the sweet, salty and satisfying department. Let’s get cooking! Though really…there’s no real cooking involved.

Ingredients for peanut butter oatmeal bars

There are only 5 ingredients you’ll need for these peanut butter oatmeal bars…and two are in the recipe title! That’s the ultimate easy recipe, right there. We love these no bake oatmeal bars for treats, but they’re also great for snacks since they’re mostly just whole grain oats. For breakfast bars, we prefer our straight up Oatmeal Bars: but you could also eat these for breakfast as well. Here’s what you’ll need for these babies:

  • Old Fashioned rolled oats: Use plain old oats here: not steel cut or instant oats!
  • Peanut butter: We like natural peanut butter with no added sugar or salt, but use your favorite brand.
  • Honey: Honey has the best warm flavor and sticky texture. See below for a few vegan options!
  • Cinnamon: This spice adds just the right nuance.
  • Dark chocolate: All you need is a 1 ounce of dark chocolate — it’s just a hint of the good stuff!
Peanut butter oatmeal bars

Chocolate drizzle is optional

The dark chocolate is optional here: but it’s a great addition! Just the small amount of chocolate adds a great punch, but still keeps the treats on the healthy side. How?

  • Dark chocolate adds just 8 calories per bar! That’s for the large sized bar (see more on that below). We’re not in the habit of counting calories, but we were pleasantly surprised to note that the drizzle doesn’t take it into decadent territory.
  • Also try milk chocolate, peanut butter, or white chocolate. Some variations? Melt semi-sweet chocolate, peanut butter chips, or white chocolate chips into a drizzle. White chocolate and dark chocolate together would also look lovely.

Cut them into large or small servings

Serving size is helpful when you’re looking at healthy treats! These peanut butter oatmeal bars have two size options depending on what you’re looking for:

  • Cut them into 20 bars, 4 x 5-inches. We like small rectangles vs the standard large squares you get if you simply divide a 9 x 9 pan evenly into 16. Call us crazy, but it’s more fun to eat this size!
  • Or go smaller: cut those in half to make 40 bars! Love curbing a sweets craving with a little morsel? Go for 40 small bars: they’re perfect for little nibbles.
No bake peanut butter oatmeal bars

Vegan no bake oatmeal bars

Want to make vegan peanut butter oatmeal bars instead? The honey in this recipe is important for creating a nuanced, warm flavor and the sticky texture. Typically we use maple syrup as a vegan sweetener, but it doesn’t have quite the same texture and sweetness here. We recommend using agave syrup: it’s slightly stickier than maple. But you can use maple syrup if it’s all you have!

How to store peanut butter oatmeal bars

These peanut butter oatmeal bars are the perfect treat to throw in the fridge and gobble up on moments notice! They keep very well in the fridge or freezer; here’s what to know:

  • Store in the fridge for up to 2 weeks. If you do the drizzle, wait for it to dry, then place wax paper between the layers. Or just don’t care and stack them, like we do!
  • Store in the freezer for up to 3 months. They also freeze well…and honestly taste great popped out of the freezer too.
No bake oatmeal bars

More healthy bars

We love these healthy bars as a sweet treat that’s not decadent and fills us up with whole grains! Here are a few more healthy bars that taste amazing:

This peanut butter oatmeal bars recipe is…

Vegetarian, dairy-free and gluten-free. For vegan and plant-based, see the notes above.

Print
Peanut butter oatmeal bars

Peanut Butter Oatmeal Bars


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 20 bars (or 40 small bars)
  • Diet: Vegetarian

Description

These peanut butter oatmeal bars are the best trick! They’re no bake, easy and healthy; and the flavor is out of this world.


Ingredients

  • 1 cup creamy peanut butter (no sugar added, or sunflower butter for nut free)
  • 1/2 cup honey (or 1/2 cup agave syrup* for vegan)
  • 4 cups Old Fashioned rolled oats
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1 ounce dark chocolate (2 large squares)

Instructions

  1. Mix together all the ingredients in a bowl. Add a sheet of parchment paper to a 9 x 9 pan. Place the ingredients in the pan and press it into an even layer. Use a small glass to roll over the top to get it smooth. 
  2. Freeze the bars for 10 minutes. Remove the pan from the freezer and use the parchment to lift it out of the pan. Cut into 20 rectangles (4 x 5 inches) or 40 small rectangles.
  3. In the microwave with short intervals or over a double boiler, melt the chocolate chips, stirring until they come together into a glossy chocolate. If using the microwave, use short bursts of 10 seconds or so and stir after each: be careful not to overheat the chocolate or get any water in the chocolate, which will cause it to seize up. When melted, drizzle over the bars and allow to cool.  You can eat right away, or refrigerate for about 1 hour for a more solid texture. Store refrigerated for up to 2 weeks (or frozen for several months, placing wax paper between the layers). 

Notes

*Maple syrup is generally our sweetener of choice, but the flavor and texture of honey really make these bars. Since maple syrup is not as sticky as honey, for vegan substitute we recommend agave syrup. 

  • Category: Dessert or Snack
  • Method: No Bake
  • Cuisine: Vegetarian

Keywords: Peanut butter oatmeal bars, No bake oatmeal bars, Healthy bars

More with peanut butter

Who doesn’t love nutty peanut butter? There’s nothing it doesn’t make better. Here are a few more peanut butter recipes to enjoy:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Rolo Pretzels

You only need 3 ingredients and a few minutes to make these delicious Rolo Pretzels, a favorite sweet and salty holiday treat! Rolo Pretzels If you are looking for an EASY treat, you are in the right place because these Rolo Pretzels are beyond easy! I…

You only need 3 ingredients and a few minutes to make these delicious Rolo Pretzels, a favorite sweet and salty holiday treat! Rolo Pretzels If you are looking for an EASY treat, you are in the right place because these Rolo Pretzels are beyond easy! I think the hardest part is unwrapping all of the…

The post Rolo Pretzels appeared first on Two Peas & Their Pod.