Ingredients
Scale
- 2 cups Quick-cooking oats
- 1/2 cup Creamy peanut butter
- 1/2 cup Honey or maple syrup
- 1/4 cup Unsweetened cocoa powder
- 1/4 cup Coconut oil or unsalted butter
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
- 1/2 cup Semi-sweet chocolate chips (optional)
Instructions
- Line an 8×8-inch square baking pan with parchment paper, leaving a little overhang on the sides. This makes it much easier to lift the treats out once they have set.
- In a medium saucepan over medium heat, combine the peanut butter, honey (or maple syrup), coconut oil, and cocoa powder. Stir constantly until the mixture is completely smooth and just begins to bubble slightly.
- Remove the saucepan from the heat immediately. Stir in the vanilla extract and the salt. Mixing these in at the end ensures the vanilla flavor stays bright and the salt is evenly distributed.
- Add the quick-cooking oats to the saucepan. Use a sturdy spatula to fold the oats into the chocolate mixture until every single oat is thoroughly coated. If you are using chocolate chips, wait a minute for the mixture to cool slightly before folding them in so they don’t melt completely.
- Transfer the mixture into your prepared baking pan. Use the back of a spoon or a piece of parchment paper to press the mixture down firmly and evenly. A firm press ensures the bars hold together when sliced.
- Place the pan in the refrigerator for at least 1 to 2 hours, or until the mixture is cold and firm to the touch. Once set, lift the block out using the parchment paper overhang and slice into 16 squares.
- Cook Time: 20 minutes
- Diet: Vegetarian