Ingredients
Equipment
Method
Instructions
- Line an 8 x 8-inch pan with parchment paper, leaving an overhang on two sides; set aside.
- Combine the 1 cup peanut butter and 1/2 cup maple syrup in a microwave-safe bowl or small saucepan. If using a microwave, heat in 15–20 second bursts, stirring between bursts, until smooth and combined. If using the stovetop, warm over low heat, stirring constantly, until smooth and combined.
- Add the 3 cups rolled oats to the peanut butter–maple mixture and stir until all the oats are evenly coated and the mixture is homogeneous.
- Transfer the mixture to the lined pan. Use a spatula or the back of a spoon to spread it evenly, then press firmly and evenly into the pan to compact the mixture.
- Refrigerate for at least 30 minutes to firm up.
- Lift the chilled mixture from the pan using the parchment overhang and slice into bars. Store chilled.
Notes
Drizzle with chocolate.Melt chocolate chips in a microwave-safe bowl, then drizzle them over the bars before letting them set in the fridge.
Make a layered bar.Top the bars with a mixture of melted chocolate and peanut butter, then pour it over the oat mixture and let it set in the fridge.
Add dried fruit.Like raisins, dried cranberries, or dried blueberries.
Or experiment with different mix-ins.Like chopped-up chocolate, candy bars, M&Ms, or crushed cookies.
Swap the nut butter.Tryhomemade Nutella,protein cookie butter, or Biscoff cookie spread.
Make a layered bar.Top the bars with a mixture of melted chocolate and peanut butter, then pour it over the oat mixture and let it set in the fridge.
Add dried fruit.Like raisins, dried cranberries, or dried blueberries.
Or experiment with different mix-ins.Like chopped-up chocolate, candy bars, M&Ms, or crushed cookies.
Swap the nut butter.Tryhomemade Nutella,protein cookie butter, or Biscoff cookie spread.