No-Bake Nutty Oat Bars


A no-bake favorite combining oats and a homemade marshmallow crème using Stevia In The Raw.

Prep Time:
2 hrs 15 mins
Cook Time:
15 mins
Total Time:
2 hrs 30 mins
24 servings


Oat Bars:

  • 3 cups quick cooking oats (not instant)

  • 1 cup raisins

  • ½ cup raw sunflower seeds

  • cup raw pumpkin seeds

  • ¼ cup toasted sesame seeds

  • 4 cups Homemade Stevia Marshmallow Crème (see recipe below)

  • 3 tablespoons unsalted butter

  • 2 tablespoons 2% milk

  • ½ cup natural smooth peanut butter

  • 1 teaspoon ground cinnamon

  • 1 teaspoon vanilla extract

Homemade Stevia Marshmallow Crème:

  • ½ cup cold water

  • 2 (.25 ounce) packages unflavored gelatin

  • cup Stevia In The Raw® Bakers Bag

  • cup sugar

  • 2 tablespoons light corn syrup

  • 1 teaspoon vanilla extract


  1. In a bowl, combine the oats, raisins, and seeds.

  2. Place the Marshmallow Creme, butter, and milk in a large, heavy saucepan. Cook over medium heat, stirring with a heatproof spatula, until the marshmallow is mostly melted.

  3. Add the peanut butter, cinnamon and vanilla extract. When a few lumps remain, remove the pot from the heat and stir until the mixture is smooth. Add the oat mixture and stir until all the ingredients are well combined.

  4. Spread the oat mixture in the prepared pan in an even layer. Moisten your hand lightly with water and press to pack it firmly.

  5. Refrigerate until the oat mixture sets.

  6. Using a sharp knife, cut the chilled oats into 3 wide strips. Cut each strip crosswise into 8 bars. Serve cold or at room temperature.

  7. For the homemade marshmallow creme: In the bowl of a stand mixer fitted with a whisk, sprinkle the gelatin over the cold water. Let sit.

  8. Place the Stevia In The Raw in a small bowl and mix 1 tablespoon water into the stevia until it looks like soft marshmallow. Set aside.

  9. Place the sugar and corn syrup in a heavy medium-sized saucepan. Add 1/3 cup water.

  10. Cook over medium heat until the mixture boils and registers 225 degrees F on an instant-read or candy thermometer, about 5 minutes.

  11. Continue boiling the sugar and when it reaches 235 degrees F (about 3 more minutes) start watching it carefully. When the thermometer registers 240 degrees F - "soft ball" stage - about 3 more minutes, immediately remove the pot from the heat.

  12. Promptly start beating the softened gelatin at medium speed and carefully pour the hot sugar syrup slowly down the side of the bowl in a thin stream.

  13. Add the stevia and vanilla. Increase the speed to high and beat until the mixture triples in volume and looks like Italian meringue or well-beaten whipped cream, 5 to 6 minutes. The creme will flow from the bottom of the whisk in an even, thick column.

  14. If not using Marshmallow Creme immediately, pack it into a plastic container, cover tightly, and store at room temperature for up to 2 days

Nutrition Facts (per serving)

168 Calories
8g Fat
21g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 168
% Daily Value *
Total Fat 8g 10%
Saturated Fat 2g 10%
Cholesterol 4mg 1%
Sodium 30mg 1%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 8%
Total Sugars 10g
Protein 5g
Vitamin C 0mg 1%
Calcium 32mg 2%
Iron 1mg 7%
Potassium 162mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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