Ingredients
Scale
- 2 ½ cups Old Fashioned Rolled Oats (not quick oats)
- ½ cup Creamy Peanut Butter (or Almond Butter)
- ½ cup Honey or Pure Maple Syrup
- 1 teaspoon Pure Vanilla Extract
- ¼ teaspoon Sea Salt
- ½ cup Mini Chocolate Chips
- 2 tablespoons Ground Flaxseeds or Chia Seeds (optional)
- ¼ cup Chopped Nuts or Dried Cranberries (optional)
Instructions
- Step 1: Combine the Wet Ingredients. In a large mixing bowl, stir together the creamy peanut butter, honey, vanilla extract, and sea salt. If your peanut butter is too firm, microwave the mixture for 20 seconds to make it easier to blend. Whisk until the texture is completely smooth and glossy.
- Step 2: Fold in the Dry Ingredients. Add the rolled oats and the flaxseeds or chia seeds to the wet mixture. Use a sturdy spatula to fold everything together until every single oat is thoroughly coated in the peanut butter mixture. Once the mixture has cooled slightly, fold in the mini chocolate chips and any optional nuts or dried fruit.
- Step 3: Press and Chill. Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. Pour the mixture into the pan and use the back of a spoon or a flat measuring cup to press the mixture down firmly. The harder you press, the better the bars will hold together. Place the pan in the refrigerator for at least 2 hours or the freezer for 30 minutes to set.
- Step 4: Slice and Serve. Once the mixture is firm to the touch, lift the parchment paper out of the pan. Place the block on a cutting board and use a sharp knife to slice it into 12 even bars. Serve immediately or wrap them individually for on-the-go snacking.
- Cook Time: 15 minutes