No‑Bake Samoa Oatmeal Bars

I made the No‑Bake Samoa Cookie Oatmeal Bars recipe and was instantly hooked. These vegan and gluten‑free bars are packed with oats, coconut, peanut butter, coconut sugar, and maple syrup, all topped with a rich cocoa-chocolate drizzle. They capture the indulgent flavors of Samoa Girl Scout cookies in just about 2 hours of prep and chill time

Why I’ll Love This Recipe

I love this recipe because it delivers on rich, caramel‑coconut and chocolate flavor without baking or refined sugars. It’s pantry‑friendly, quick to whisk together, and the ingredients combine to create chewy, satisfying bars that remind me of classic Samoa cookies—but healthier and easier to prepare

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• coconut oil (melted)

• pure maple syrup

• coconut sugar

• smooth peanut butter

• salt

• unsweetened shredded coconut

• old‑fashioned rolled oats (gluten‑free if needed)

• cocoa powder (for the chocolate drizzle)

directions

Here’s how I make them:

1. I whisk together melted coconut oil, maple syrup, coconut sugar, peanut butter, and a pinch of salt until completely smooth.

2. I stir in shredded coconut and rolled oats until everything is fully combined.

3. I line a loaf pan (about 9 × 5 in) with parchment paper, press the oat mixture firmly into the bottom in an even layer.

4. I whisk together cocoa powder, melted coconut oil, and maple syrup to make the chocolate drizzle.

5. I pour that over the oat base and spread it evenly.

6. I refrigerate the bars for at least 1 hour (longer if needed) so they firm up before slicing. I often chill them up to 2 hours or overnight for best results

Servings and timing

Servings: makes about 15 bars
Prep time: around 10 minutes
Chill time: about 1 to 2 hours, or overnight for firmer bars
Total time: approximately 2 hours 10 minutes including chilling

Variations

I’ve personalized this recipe by:

• Using almond butter or cashew butter if I’m allergic to peanuts

• Substituting honey or agave for maple syrup

• Toasting the shredded coconut beforehand to intensify the coconut flavor

• Tweaking the drizzle, such as adding a sprinkle of coarse sea salt on top or swirling in almond butter for visual flair

storage/reheating

I store these bars in an airtight container in the fridge for up to one week. If I want to freeze them, I wrap individual bars in wax paper and freeze for up to 3 months. I let frozen bars sit at room temperature for about an hour before eating—they soften into the perfect chew while still holding together nicely

FAQs

What type of oats should I use?

I use old-fashioned rolled oats, and if I’m preparing for gluten-free needs, I make sure to use certified gluten‑free oats for safety.

Can I omit coconut sugar or use another sweetener?

Coconut sugar adds caramel-like depth and helps firm up the bars. But if needed, I can use extra maple syrup or even regular sugar—though the texture might be slightly softer.

Do the bars hold together well without cooking?

Yes—after chilling, the combination of coconut oil, peanut butter, and syrup firms up the bars so they slice cleanly. Cutting after at least an hour or more helps them stay intact.

Can I make these nut‑free?

Absolutely. I substitute peanut butter with sunflower seed butter or tahini, depending on taste and allergy needs.

How do I get a crisp coconut flavor?

I toast the shredded coconut lightly in the oven (about 5–8 minutes at 160 °C/320 °F, stirring occasionally) before adding it—it enhances both flavor and aroma beautifully.

Conclusion

I find these No‑Bake Samoa Oatmeal Bars to be a dreamy way to enjoy Samoa cookie flavors without refined sugar, baking, or gluten. They’re quick, pantry-based, and rewarding—all crunch and chew with coconut, chocolate, and caramel notes. It’s become one of my favorite dessert snack bars that’s easy to make again and again.

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